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Northwest Pan-Fried Razon Clam

Northwest Pan-Fried Razon Clam

Northwest Pan-Fried Razon Clam

 

30 saltine cracker squares

2 eggs

1/4 cup milk

Dash Tabasco sauce or to taste

24 medium-size fresh or frozen razor clams, cleaned*

3 T.  vegetable oil

3 T.  butter

Coarse salt and freshly-ground pepper to taste

Lemon slices

Cocktail sauce

 

Crush the crackers with a rolling pin.  Do not use a food processor which will spin the cracker too fine.  Place the prepared crumbs in a shallow platter: set aside. In a shallow platter, beat the eggs together.  Beat in the milk and Tabasco sauce: set aside. Dry the clams thoroughly with a paper towel.  NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil. Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end.  NOTE: Be careful, as you want the clams to remain in one piece. Dip each clam in the egg mixture; drain off any excess.  Then place each clam in the crumbs to coat.  Place breaded clam on a rack or plate; repeat process with remaining clams.  Let clams stand for 20 to 30 minutes so the breading will set up. While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Add the butter.  Heat the oil (but not so hot as to smoke). Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin.  If it is too cool, the clams will soak up oil and be greasy.  If it is too hot, the clams will burn on the outside before the inside is cooked.  Most foods are fried at 350 degrees F.  To gauge the temperature, use a Cooking Thermometer or drop a cube of bread in the oil.  If it turns golden brown in 1 minute, the oil is ready to fry in. When the oil is hot, use tongs or a spatula to carefully add the clams.  Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side.  NOTE: It is important not to overcook the clams or they will be tough. Allow the oil to heat back up in between each round of cooking your clams. Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper. Repeat until all clams are cooked and serve as soon as possible while warm.  Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean Cassoulet

Shortcut Sausage & White Bean CassouletShortcut Sausage & White Bean Cassoulet

 

6 good quality sausage links

1 onion, cut into wedges

pint of cherry tomatoes

4 garlic cloves, smashed

handful of fresh thyme sprigs

kosher salt & pepper

olive oil

balsamic vinegar

2 cans of white beans, drained and rinsed

1/4 C. white wine or chicken stock

 

In a cast iron skillet, lay the tomatoes, onion wedges and smashed garlic on the bottom of the pan. Next, lay the sausages on top and drizzle everything w/ olive oil and a splash of balsamic vinegar. Season w/ kosher salt & pepper. Cook in preheated 425F oven for 25 minutes until the sausages look done, and the tomatoes are bursting.

Add in the beans and mix together. Add in the wine or stock and place back in the oven for 15 more minutes.

Appalachian Soup Beans

Appalachian Soup Beans

Appalachian Soup Beans

 

1 pound dried pinto beans

8 cups water (for stove top and slow cooker instructions)

4 strips fatty bacon chopped

1 large onion chopped

3 cloves garlic minced

1/2 tsp. cayenne pepper or 1 chopped jalepeno *Optional, if you like some spicy heat

1 smoked ham hock or ham neck bone

32 ounces chicken stock

water

salt

black pepper

Garnishment Options

Chopped raw onions

 

Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.  In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a tsp. of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste. Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker. The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.

Roasted Mushrooms & Garlic on Toast

Roasted Mushrooms & Garlic on Toast

Roasted Mushrooms & Garlic on ToastRoasted Mushrooms & Garlic on Toast

 

I used a mix of mushrooms; cremini, shitake and button. Slice the mushrooms in quarters or halves, depending on their size. You don’t want to slice them, because they will be too thin and burn. Place a piece of parchment paper on a sheet pan and toss the mushrooms with olive oil and kosher salt. I added in 6 whole garlic cloves because the roasted garlic is amazing spread on the toast! Throw on whole thyme sprigs and roast in a 400F oven for 25 minutes. Now you are ready to use them on buttered toast; polenta or omelet.

Vanilla Rose Scones

Vanilla Rose Scones

Vanilla Rose Scones

 

2 cups (250 g) all purpose flour

1/2 cup (100 g) granulated sugar

1/2 tsp kosher salt

2 1/2 tsp baking powder

1 stick unsalted butter, frozen

1/2 cup buttermilk

2 T.  heavy cream for brushing scones

1 large egg

1 tsp vanilla extract

1/2 vanilla bean

1 tsp cardamom

1 T.  rosewater

For vanilla glaze

1/2 cup powdered sugar sifted

1-2 T.  heavy cream or half and half

1 vanilla bean

 

Whisk all the dry ingredients in one large bowl.  Grate the frozen butter into the dry ingredients bowl, then incorporate into the dry ingredients until combined (the butter should be in pea-sizes). Place bowl in freezer during the next step. Whisk wet ingredients in a smaller bowl. Pour evenly over butter/flour mixture and mix with a rubber spatula or your hands until just incorporated. Do not over mix! Pour dough onto a lightly floured surface and make into a ball with your hands. Flatten out into an 8-inch circle or one that is about an inch in thickness. You can use a rolling pin to help with this. Cut into 8 triangles then add these to a parchment paper lined baking sheet. Pop into freezer and preheat oven to 400 degrees. Once oven is preheated, take scones out of freezer and brush each with heavy cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack when done. Make vanilla glaze by whisking together ingredients and drizzle on the scones! Optional: add edible rose petals on top!

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

One Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

One Pan Sausage, Cabbage & Potatoes w/ Mustard SauceOne Pan Sausage, Cabbage & Potatoes w/ Mustard Sauce

 

4 good quality sausage links, cut in half

1/2 head of cabbage, purple or green, cut into quarters (leave the stem intact, so the cabbage stays together when cooking)

small yukon gold potatoes, cut in half (the smallest you can find)

kosher salt & pepper

olive oil

Mustard Sauce

1 T. apple cider vinegar

1 T. grainy mustard

1 T. Dijon mustard

1 T. honey

1 tsp. soy sauce

3 T. olive oil

sea salt & pepper

 

Whisk mustard sauce with a fork, and save for later. On a parchment lined sheet pan, lay out the cabbage quarters and scatter the little potato halves around. Place the sausage halves in between the potatoes and cabbage.

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & PancettaMelissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

 

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

2 T. extra-virgin olive oil, plus more for drizzling

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

 

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.

Braised Green Cabbage with Anchovies and Garlic

Braised Green Cabbage with Anchovies and Garlic

Braised Green Cabbage with Anchovies and GarlicBraised Green Cabbage with Anchovies and Garlic

 

2 lb. heavy, firm regular green cabbage, cored, halved, and then cut into 1-inch strips

8 anchovy fillets in oil

1/2 head whole garlic, peeled but leaving cloves whole

4 oz. unsalted butter (plus another chunk to add at the end)

salt to taste

freshly ground black pepper to taste

1 lemon, halved (optional)

1/2 C. chopped parsley (optional)

freshly grated parmesan (optional)

 

In a large, heavy-bottomed rondeau, heat the butter over medium-low heat. Add the anchovies and garlic and stir around until the garlic softens slightly and the anchovies dissolve a bit. Do not fry or otherwise brown the garlic and anchovy; we want it to just soften and take on a sweet quality rather than a nutty one. Stir frequently and let the garlic and anchovy cook gently and slowly. Rinse the cabbage ribbons under cold running water in a colander and allow to drain without shaking the colander. Whatever water that remains in the crevices is desired. Turn the colander of cabbage out into the rondeau and stir well with the garlic and anchovy, coating all the ribbons with the fat. (Note: At this step, I sprinkle a big pinch of salt over the cabbage.) If this pot has a tight-fitting lid, cover the rondeau and turn down the heat and let the cabbage gently cook over low heat, retaining its own moisture and letting whatever condensation forms on the lid to drip back into the pot. This wants to be a true braise. If the pot does not have a tight-fitting lid, use both parchment and foil to create a tight seal. This can take an hour to braise but sometimes less depending on the cabbage itself. Some heads are sturdier than others. (Note: I find an hour at my burner’s lowest setting works perfectly — I don’t lift the lid once to check on it anymore. I do use a sheet of parchment paper under the lid, which helps create a tighter seal.) Keep an eye on it and cook until soft watercolor green color; the cabbage should still hold its shape and there should be a rich “broth” formed from the anchovy, the sweet liquid of the cabbage, and the now very soft cloves of garlic. Into this stir in a good chunk of cold butter with a wooden spoon and shake the pot a bit as well. This will turn the cabbage a bit creamy and take off any of the hard saltiness of the anchovy. Taste the cabbage, add more salt and pepper if necessary, and squeeze half of the lemon into the pot. Stir. Taste and add more lemon juice if desired. Add parsley if using, stir, then spoon into bowls. Grate parmesan over top and pass more lemon on the side. Try adding capers and a sprinkle of breadcrumbs.

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

 

2 cups butter 1 cup softened to room temperature and 1 cup melted

1 cup granulated sugar

1 cup powdered sugar

2 large eggs at room temp

2 tsp. almond extract or vanilla extract

4 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

 

2 T.  butter at room temp

2 T.  cream cheese at room temp

1 to 2 T.  heavy whipping cream can substitute whole milk

½ tsp. almond extract

2 to 2.5 cups powdered sugar (aka confectioners) sifted, then measured

 

In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again. Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking. Line baking sheets with parchment paper or silicone baking mat. Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 T.  of dough.) Press dough slightly flat with your palm or the bottom of a glass. Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned. Cool for 2 minutes on the sheet pan before moving to a wire rack to cool completely. These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you’ll need to store them in the refrigerator. This cookie dough freezes great!  Beat the butter and cream cheese until smooth.

Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy. Slowly add the remaining powdered sugar and mix until smooth. Frost cookies and serve. Store in an airtight container in the refrigerator

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & HazelnutsParsnips with Prosciutto & Hazelnuts

 

1 lb. parsnips, peeled and sliced in half

9 oz. of good quality prosciutto or speck

1 T. red wine vinegar

1 tsp. Dijon mustard

3 T. olive oil

handful of toasted hazelnuts

2 T. currants (raisins are ok too)

chopped fresh flat leaf parsley

sea salt & pepper

 

Whisk 3 T. olive oil with the vinegar and mustard.  Season with sea salt & pepper and set aside. Roast the parsnips:   Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).   Drizzle w/ olive oil and sprinkle with kosher salt & pepper.  Roast in a 400F oven for about 20-25 minutes, turning once. Add the cooked parsnips to a large platter.   Drape the prosciutto around the parsnips and add the currants. Drizzle some dressing over the salad (you can use the leftover dressing tomorrow or the next day, keep in the fridge). Sprinkle with the toasted, chopped hazelnuts and fresh flat leaf parsley.   A sprinkle of sea salt to taste before serving.

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

15.25 ounce box white cake mix

21 ounce can cherry pie filling

4 large eggs

 

½ cup butter at room temperature

8 ounces cream cheese at room temperature

4 to 5 cups powdered sugar (aka confectioners) sifted

1 to 2 T.  heavy whipping cream

2 tsp. pure vanilla extract use clear extract to prevent discoloration

 

Spray a 12×17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.

Pour the cake mix into a large bowl. Puree the cherry pie filling and pour it into the bowl with the cake mix.

Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine. Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9×13-inch cake pan, it will take 26 to 29 minutes. After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you’ll need to store the cake in the refrigerator. It’ll be good for 5 to 7 days in the fridge.

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

Poached Leeks w/ Ricotta, Lemon, Hazelnuts & MintPoached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

 

2-4 leeks, washed (white parts only)

2 T. olive oil

kosher salt

fresh ricotta

mint leaves

toasted hazelnuts

juice and zest of a lemon

 

Lay the leeks in a pan with olive oil and season with kosher salt. Cover the pan tightly with aluminum foil and then cover with the lid. You want a tight seal. Cook the leeks in a 250F oven for 30 minutes, until they cut easily with a fork. Remove the leeks to a platter. Place blobs of ricotta on top and zest of a lemon over the ricotta. Next, toast the hazelnuts in a toaster oven (careful, they burn easily) and scatter them over the salad. Garnish with mint leaves. Squeeze some lemon juice over just before serving. Season with sea salt & pepper.

Whipped Brie with Roasted Strawberries

Whipped Brie with Roasted Strawberries

Whipped Brie with Roasted StrawberriesWhipped Brie with Roasted Strawberries

 

1 lb. fresh strawberries

2 T. balsamic vinegar

1 T. honey, plus more for serving

1 tsp. fresh thyme, plus more for serving

pinch of salt

pinch of pepper

3, 8 oz. wheels brie cheese

¼ C. roasted pistachios, chopped

crostini or crackers, for serving

 

For the roasted strawberries: preheat oven to 350 F. Line a baking sheet with parchment paper. Cut stems off of strawberries. Cut larger berries in quarters and smaller ones in half. Place in a medium sized bowl. Add balsamic, honey, thyme, a pinch of salt and pepper. Toss to evenly coat the strawberries. Spread the strawberries on to the parchment lined baking sheet. Bake for 30-35 minutes, stirring halfway, until the strawberries are softened but not completely mushy. You want them to still have their shape. Remove from oven, and place the strawberries, with the syrup into a bowl to cool. While the strawberries are roasting, make the whipped brie: while the brie is still cold, cut the rind off. Using a serrated knife, carefully cut the top and bottom off, then cut around the edges. Make sure all the rind is removed. Let the brie come to room temperature before whipping. Once cheese is softened, add to a bowl of a stand mixer (or in food processor). Mix with paddle attachment for at least 10 minutes. The brie will look gummy and lumpy at first, but keep whipping until it’s light and fluffy. Remove from bowl and spread on to serving board or dish. Top with the cooled strawberries, drizzle with some of the strawberry syrup. Sprinkle with some sea salt and drizzle with honey. Top with chopped pistachios and a sprig of thyme for garnish. Serve room temperature with crostini, crackers or pretzels.

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

 

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

 

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

 

Place the chicken in a bowl or sturdy resealable plastic bag.  Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours.  Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly.  Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets.  You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier).  In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan.  Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Vegetable Garden on a Plate

Vegetable Garden on a Plate

Vegetable Garden on a Plate

 

6 carrots

1 cucumber

18 mini candy eyes

carrot cookie cutter

250 ml sour cream (1 cup)

1 tsp. garlic powder

1 tsp. dill

1 tsp. onion powder

sea salt to taste

 

Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.

Fruit Ice Lollies

Fruit Ice Lollies

Fruit Ice Lollies

 

1 kiwi

2 slices of watermelons

1 slice of cantaloupe

100 grams dark chocolate

1 slice of Galia melon

2 slices of mango

piping utensil / bag

ice lolly cookie cutter

rectangular cookie cutter

oval cookie cutter

ice lolly sticks

 

Watermelon and Cantaloupe Lolly:

  1. Cut slices of watermelon and cantaloupe. Try to ensure they are the same thickness.
  2. Use the ice lolly cutter to cut the top piece of watermelon, as well as the bottom piece of cantaloupe. You may need to trim the midsection straight so they fit together.
  3. Stick them onto a lolly stick.

 

Kiwi, Mango and Watermelon Lolly:

  1. Slice the fruit in somewhat equal pieces.
  2. Use the rectangular cutter to trim three equal rectangles.
  3. Stack them on top of each other and secure with an ice lolly.

 

Galia / Watermelon and Chocolate Lolly:

  1. Melt the dark chocolate.
  2. Use the ice lolly cutter to cut the melon and insert the lolly stick.
  3. Dry the melon with kitchen towel to ensure that the dark chocolate will stick.
  4. While holding onto the stick, dip the tip of the melon into the chocolate. Lay it on baking parchment and allow it to set.
  5. For the watermelon and dark chocolate version, dip the watermelon into the chocolate twice, and use a toothpick to scallop the chocolate a bit.

 

Watermelon and Dark Chocolate:

  1. Slice the watermelon.
  2. Trim it with the ice lolly cutter.
  3. Insert the ice lolly stick.
  4. Dab the melon dry with a kitchen towel.
  5. Melt the dark chocolate.
  6. Immerse the watermelon into melted chocolate entirely (you can hold onto the stick).
  7. Place the lolly onto baking parchment and allow to set.

 

Watermelon Lolly:

  1. Cut a slice of watermelon into a wedge, as pictured.
  2. Insert the ice lolly stick.
  3. Dab the melon dry with a kitchen towel.
  4. Top with dark chocolate chips or blobs.

 

Cantaloupe & Watermelon Lolly:

  1. Use the oval cutter to create equal-sized watermelon and cantaloupe pieces.
  2. Place onto an ice lolly stick.

 

Mango Lolly:

  1. Cut the mango using the ice lolly cutter.
  2. Insert an ice lolly stick.

Notes

If you have any leftover fruit, save all the odd-shaped bits in a freezer bag for your next smoothie, or chop it up and make a mini fruit salad.

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown Butter

Potato and Shiitake Gnocchi with Brown ButterPotato and Shiitake Gnocchi with Brown Butter

 

1/2 lb. Golden Potatoes diced, boiled and mashed

1 Egg

1 C. AP Flour

1/2 tsp. Sea Salt

1/2 C. Shiitake Mushrooms diced

1 stick (8 T.) of Unsalted Butter

3 sprigs of Sage

Parsley (optional)

 

First you’ll want to boil your potatoes, drain, and let them cool. Then you’ll want to get a large metal mixing bowl and mash em up. While your potatoes are boiling you’ll want to sauté the mushrooms in 3 T. melted butter with the sage. Once the mushrooms are nicely browned (not burnt) remove all contents from the pan, including the sage and set aside.In the mashed potato mixture fold in the mushrooms, then add the egg, and then followed by the flour. Once all ingredients are incorporated fold in more (or less) flour to form a dough ball. Continue kneading it holds it own. Split the dough in half and roll it out on a floured (clean) surface. Make a long snake about 1/2″ in diameter. Using a pastry scraper cut into 1″ long dumplings. Continue this process until you have enough to make one batch. Boil the dumplings until they float. In a skillet brown the remaining butter and fry the gnocchi until golden brown. Enjoy with the brown butter over the gnocchi and with a bit of parsley!

Refried Black Beans

Refried Black Beans

Refried Black BeansRefried Black Beans

 

2 cans Black Beans rinsed

1 T. Bacon Fat

1/3 C. diced Onion

1/3 C. Chicken Stock

1 tsp. Sea Salt

1/2 tsp. ground Cumin

1/4 tsp. ground Chipotle Pepper

1/4 C. Green Onion diced

Crumbed Cotija Cheese

 

Add the bacon fat to a medium saucepan and heat until hot. Stir in onions and sauté until translucent, about 4 minutes. Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans. Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness. Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy

Easter Charcuterie Board

Easter Charcuterie Board

Easter Charcuterie Board

 

Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.

Meat – Salami, Chorizo

Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.

Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.

 

Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

 

1 ½ pounds baby red potatoes

3 T. oil

2-3 tsp. McCormick Grill Mates Roasted Garlic & Herb Seasoning

Salt to taste

Fresh ground pepper, to taste

sour cream

shredded cheddar cheese

bacon bits

chopped green onions

 

Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste. Portion out between four 12×12 inch pieces of foil.  Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through.  Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve.  These can be prepped up to 24 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!

Servings: 4

Calories: 212 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 31 mg, Potassium: 774 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 12 IU, Vitamin C: 15 mg, Calcium: 17 mg, Iron: 1 mg

Best Chicken Egg Rolls

Best Chicken Egg Rolls

Best Chicken Egg RollsBest Chicken Egg Rolls

 

3 half boneless chicken breasts

1 medium head green cabbage, finely shredded

2 bunches green onions, thinly sliced

1 medium carrot, shredded

¼ C. low-sodium soy sauce

2 T. garlic powder

1 T. ground ginger

2 packages egg roll wraps (about 30 wraps total)

1 egg

20 oz. cooking oil

 

Wrap chicken breasts in aluminum foil, place on a cookie sheet and bake at 350°F for 25 minutes. Chill in the refrigerator; cut meat into 1-inch long pieces and shred. In a large bowl combine cabbage, green onions, carrot, chicken, soy sauce, garlic powder and ginger; mix well. Wrap about 1⁄3 C. cabbage mixture in each egg roll wrap according to package directions. Seal with beaten egg at flap. Place cooking oil into frying pan or wok and heat to medium-high heat. With tongs, place 2 to 3 egg rolls at a time in hot oil. Cook, turning often, until golden brown. Remove and drain on paper towels. Serve with your favorite sauces.

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

Appetizer Platter

Appetizer Platter

Appetizer PlatterAppetizer Platter

 

Ingredients

Mustard-Tenderloin Toast

melba toast

creamy and grainy Dijon mustard

thinly sliced seared beef tenderloin

parsley

Garden Vegetable Crackers

fresh snipped chives

low-fat cream cheese

heart-shaped crackers

organic baby carrots

Peach-Glazed Brie & Chicken Rounds

brie

peach marmalade or preserves

sliced, grilled chicken

melba rounds

fresh rosemary

Cucumber Rye Sandwiches

plain cream cheese

cocktail rye

English cucumbers

fresh chives

Smoked Salmon & Cream Cheese Crackers

plain cream cheese

heart-shaped crackers

smoked salmon

lemon

fresh dill

 

Mustard-Tenderloin Toast: Spread melba toast with a mixture of creamy and grainy Dijon mustard. Top with thinly sliced seared beef tenderloin and parsley.

Garden Vegetable Crackers: Stir fresh snipped chives into low-fat cream cheese. Spread on heart-shaped crackers. Garnish with slivers of organic baby carrots.

Peach-Glazed Brie & Chicken Rounds: Remove top rind from brie. Top with peach marmalade or preserves. Loosely cover with foil and bake in 325°F oven for 15 minutes to melt. Place 1-inch pieces of sliced, grilled chicken on melba rounds. Top with glazed Brie and fresh rosemary.

Cucumber Rye Sandwiches: Spread plain cream cheese on cocktail rye. Top with sliced English cucumbers and fresh chives.

Smoked Salmon & Cream Cheese Crackers: Spread plain cream cheese on heart-shaped crackers. Top with smoked salmon, lemon and fresh dill.

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

 

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

 

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Baked Honey Cilantro Lime Salmon in Foil

Baked Honey Cilantro Lime Salmon in Foil

Baked Honey Cilantro Lime Salmon in Foil

 

1 large salmon fillet

salt and pepper – to taste

½ cup butter – melted

juice of 2 limes – (plus one lime, thinly sliced)

4 T. honey

1 T. minced garlic

 

Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).  Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread Cookies

Bouchon Bakery Shortbread CookiesBouchon Bakery Shortbread Cookies

 

180 grams (6.3 oz.) unsalted butter, room temperature

90 grams (1/2 C.) granulated sugar

2 grams (5/8 tsp.) Kosher salt

5.9 grams (1 tsp.) vanilla bean paste

270 grams (1 3/4 C. plus 3 T.) all purpose flour

2 to 3 T. sanding sugar for sprinkling

 

In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth. Add the sugar and salt and mix on medium low for 2 minutes. Add the vanilla and mix for 30 seconds. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 7 inch by 7 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment. Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to lb. it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up. With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar. Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet. Place the sheet in the oven, and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes. Cool on the baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days.

Homemade Drumstick Ice Cream Cones

Homemade Drumstick Ice Cream Cones

Homemade Drumstick Ice Cream ConesHomemade Drumstick Ice Cream Cones

 

6 sugar ice cream cones

3 – 4 T. hot fudge sauce

1 1/2 quarts ice cream

6 oz. semisweet chocolate, roughly chopped (or semisweet chocolate chips)

2 T. coconut or neutral oil

2 to 3 T. chopped roasted salted nuts or sprinkles of your choice

 

Place the ice cream cones in the freezer for 10 to 15 minutes. Spoon a heaping tsp. of hot fudge sauce in the bottom of each cone, and with the back of the spoon, “paint” the interior of the cone with the chocolate. Return the cones to the freezer for 15 minutes or so. Fill the cones to the top rim with the ice cream. Return the cones to the freezer for about 20 minutes. Place a round scoop of the ice cream on the top of the filled cone and press gently to afix the scoop on top. Freeze for one hour. Combine the semisweet chocolate with the oil and melt in the microwave in 20 second bursts, stirring in between until smooth. Let cool slightly before using. Spoon the chocolate sauce over the ice cream on top of the cone. Immediately sprinkle with the nuts or sprinkles. Freeze for an hour before serving.

Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

Homemade Ice Cream SandwichesHomemade Ice Cream Sandwiches

 

130 grams (1 C.) all purpose flour

1/4 tsp. baking powder

1/2 C. (1 stick) unsalted butter

4 oz. semisweet chocolate, chopped into small pieces

1 1/2 tsp. vanilla extract or vanilla bean paste

1/2 tsp. salt

200 grams (1 C. packed) brown sugar

50 grams (1/4 C.) granulated sugar

2 large eggs

3 to 4 pints (6 to 8 C.) ice cream. I used 3 pints

 

Heat the oven to 350 degrees F and line a jelly roll pan (15 by 11 inch approximately) with a sheet of parchment paper. In a small bowl, whisk together the flour and baking powder. In a 2 to 3 quart sauce pan or saucier (see note in post) combine the chocolate, butter, vanilla and salt. Cook over very low heat, stirring constantly, until the chocolate is fully melted. Remove the pan from the heat and whisk in the brown and granulated sugars. Whisk in the eggs, one at a time. Add the flour and baking powder mixture to the pan and stir to combine. Spread the batter evenly over the parchment lined pan and bake the cookie/brownie on the center rack of the oven for 12 to 15 minutes. Let the cookie cool completely in the pan. Place the cookie/brownie on a cutting board and cut it in half, widthwise. Soften the ice cream for about 10 minutes and then, using an ice cream scoop, dollop the ice cream over one of the halves of the chocolate brownie cookie. Use an offset spatula to spread the ice cream as evenly as possible. Top with the other brownie cookie and gently press everything together. Line a quarter sheet pan with plastic wrap. Place the large “sandwich” in the pan and cover with more plastic wrap. Place the sandwich in the freezer. Once the sandwich is fully frozen, place it on a cutting board, trim the edges with a large serrated knife. Using the same knife, carefully cut the larger ice cream sandwich in half and then into quarters. You can then cut those quarters in half and then in half again, depending on the size of ice cream sandwich you want. I made 16 ice cream sandwiches.

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

 

1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs

3 bay leaves

5 sprigs thyme, woody stems removed, minced finely

25-30 sage leaves

1-2 small turnips

2 carrots

1-2 red potatoes

1/2 tsp freshly ground black pepper

3 T.  cooking oil

1 portion finely crumbled lembas, or 3 T.  flour

About 4 cups chicken broth

salt, to taste

 

Remove the giblets from the rabbit and mince very finely, then set aside. Cut up the rabbit with a sharp knife (more detailed instruction here). Remove the forelegs, which are not attached to the body by bone. Remove the hindlegs at the pelvis joint by first snapping the ball-and-socket joint backwards. Chop along the spine to separate the two halves of the rib cage, then chop each side into thirds. Peel the carrots and slice into half-inch rounds. Peel the potatoes and turnips and chop into half-inch chunks.  In a dutch oven, heat the cooking oil over medium-high heat. Working 3-4 pieces at a time, brown both sides of each rabbit piece and set aside. Brown the carrot, turnip and potato in the remaining oil. Don’t stir too much – you want to form a golden crust. Bring the heat down to medium, then sprinkle the flour over the vegetables. Toss well to mix the flour and residual oil together. Cook for 1-2 minutes, or until the flour turns a dark blonde color. Pour in 1 cup of the chicken broth, and scrape the bottom of the pan to loosen the flavorful brown fond. Stir in the thyme, sage, bay leaves and pepper, then return the rabbit to the pot. Top up with additional chicken stock until everything is covered. Bring the stew to a boil, then lower to a simmer. Cover and cook for 60-90 minutes, or until the meat is tender. Stir in the finely minced giblets and cook for 2 -3 minutes more. Taste for salt and fish out the bay leaves before serving.

Nutter Butter Pie

Nutter Butter Pie

Nutter Butter Pie

 

1 pint heavy whipping cream

2 T. s. powdered sugar

1 tsp. cream of tartar

16 oz. peanut butter

16 oz. cream cheese frosting

1 nine-inch pie shell, par-baked

4 T. s. chopped chocolate

Nutter Butter cookies for garnish and snacking

 

Whip cream, powdered sugar, and cream of tartar to stiff peaks. Set aside. In another bowl, combine peanut butter and cream cheese frosting until incorporated. Fold in whipped cream mix. Fill pie shell. Sprinkle chocolate and crumble some of the cookies over top and garnish with whole cookies. Refrigerate until chilled. When ready to serve, slice and plate, and let sit at room temperature for a few minutes before serving.

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and ChilesBreakfast Strata with Corn and Chiles

 

1 1/2 lb. poblano chiles, halved lengthwise, stems, seeds, and ribs removed

3 ears sweet corn, husks removed

2 1/2 C. whole milk

6 large eggs

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground nutmeg

4 T. unsalted butter, melted

White halves of 4 scallions, thinly sliced

1/3 C. chopped fresh cilantro

8 oz. sharp cheddar cheese, grated

About 6 to 8 3/8 inch thick slices of white, French, or Italian bread

 

Line a baking sheet with foil and place the poblanos, skin side up, and place them about 10 inches under the broiler. Broil until they begin to char. Flip them over and broil the insides for five minutes. Flip them over and broil the skin until fully charred. Place them in a bowl and cover with plastic wrap for 5 minutes. Remove the skins and slice into thin slices lengthwise. Set aside. Boil the corn in salted water for 5 minutes. Let cool and slice off the kernels and set aside. Whisk together the milk, eggs, salt, pepper, and nutmeg. Grease a 10 C. casserole with butter and line the bottom with bread slices, patching any gaps with smaller pieces. Brush the bread with half of the melted butter. Pour 1/4 of the egg and milk mixture over the bread. Top the bread with the chiles, corn, scallions, cilantro, and 6 oz. of the cheese. Pour another 1/4 of the egg and milk mixture over the ingredients in the pan. Top with another layer of bread and brush it with the rest of the melted butter. Sprinkle with the rest of the cheese and evenly pour the rest of the egg and milk mixture over everything. Cover with foil sprayed with nonstick spray and refrigerate overnight. The next morning, heat your oven to 350 degrees F, and bake for 30 minutes. Remove the foil and bake for 30 to 40 minutes more. Cool for 5 minutes before slicing and serving.

I Love You, Tri-Color

I Love You, Tri-Color

I Love You, Tri-Color

 

2 avocados

2 fresh mozzarella balls

2 tomatoes

heart-shaped cookie cutter

4 T. olive oil

3 T. balsamic glaze

sprinkle of sea salt

pinch of pepper

 

Cut the avocado into thin slices. Flatten the avocado as much as possible, with equal spacing between the slices. Use the heart-shaped cutter to make the fanned-out avo hearts. Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato. Chop up all the ‘leftovers’ and place them at the bottom of your platter. Top with the hearts. Mix together the olive oil, balsamic glaze, salt and pepper. Pour the dressing over the salad.

Shoestring Onion Rings

Shoestring Onion Rings

Shoestring Onion Rings

 

2 lb. yellow onions

4 cups whole-fat buttermilk

2 T. hot sauce, preferably Original Louisiana Hot Sauce

Canola oil or peanut oil, for frying

2 cups all-purpose flour, plus more for dusting

2 cups cornstarch

1½ tsp. kosher salt

¼ tsp. finely ground black pepper

⅛ tsp. cayenne pepper

 

Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about ⅛-inch thick or use a Japanese mandoline to thinly slice them. You want the onion slices to be long and a consistent size. Place the sliced onions in a container and cover them with the buttermilk and hot sauce, then weigh down the onions with a plate to submerge them and let marinate in the refrigerator for 6 to 8 hours or up to overnight. Prepare a tabletop fryer with oil and heat to 350°F. Alternatively, fill a large heavy-bottomed pot with 4 inches of oil and heat the oil over medium-high heat to 350°F. Remove the onions from the refrigerator. In a large colander fitted with a bowl underneath it, strain the onions and reserve the buttermilk for double dredging. In a medium bowl, mix together the flour, cornstarch, 1 tsp. of the salt, the black pepper, and the cayenne. Now it’s time to double-batter the onion rings. Place half the onions in the flour mixture and dredge well. Put the dredged rings aside on a lightly floured sheet pan. Repeat with the rest of the onions. Now dredge the onions again, first in the reserved buttermilk and then again in the flour, and return them to the floured sheet pan.  Be sure that all the onions have taken on enough flour. If you see some spots where flour has flaked off, pass the onion back through the flour mixture, really patting the flour onto the onion. Working in small batches, add the onions to the hot oil and fry until browned and crispy, 4 to 5 minutes. Use the fryer onion basket or a spider to transfer the fried onions to a bowl.  Immediately toss with the remaining ½ tsp. salt. Let the oil come back to temperature before you add another batch. Consume immediately.

Fancy Sugar Cubes

Fancy Sugar Cubes

Fancy Sugar Cubes

 

plastic candy or bon bon mold

 

plain sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp water

 

lemon sugar cubes

 

1/2 cup plain granulated table sugar

rind from 1/2 lemon, I use a serrated vegetable peeler to thinly peel the rid off, just the yellow, not the bitter white part

 

rose sugar cubes

 

1/2 cup plain granulated table sugar

1/2 tsp rosewater

touch of gel paste food coloring, optional

 

For the plain sugar cubes, put the sugar into the bowl of a small food processor and add the water. Process until the sugar is uniformly moist, this will just take about 30 seconds. For the lemon sugar, put the sugar into your processor. Add the lemon rind and process until the rind is completely incorporated into the sugar and it is a pale yellow. I give the small machine a little shake now and then to redistribute everything. You don’t need the water for this one because the rind adds the moisture. For the rose sugar cubes, process the sugar with the rose water. Spoon the moist sugar into plastic molds and press in firmly. Use the pads of your fingers to really make sure you’ve packed it in. The processor will have ‘fluffed up’ the sugar which is why you need to pack it down. To invert the mold you can either do it directly onto a flat surface like your counter top, or you can place something firm and flat over the mold, and invert the mold and the surface together, Gently lift the mold so you don’t disturb the delicate impressions. Let them sit for at least 30 minutes, or up to an hour. They will be firm enough to handle and even stack, carefully.  Plain sugar cubes will last indefinitely. Flavored sugar cubes should be used asap. Check the post for further details, photos, and tips. Notes: If you are having trouble with your sugar cubes not holding together when you un-mold them you can increase the moisture by a small amount. Make sure you have packed them into the mold firmly.

Ostara Cakes

Ostara Cakes

Ostara Cakes

 

¾ Cup All-Purpose Flour

¾ Tsp Baking Soda

A Dash of Salt

One Egg

1/3 Cup Sugar

3 T. Honey

Zest and Juice of One Lemon (Juice should be about ¼ cup)

6 T. Unsalted Butter

¼ Cup Milk

1 T. Rosemary

¼ Cup Powdered Sugar (give or take a few T.).

 

Preheat your oven to 350 F and oil/butter three ramekins. Set aside. Whisk together honey, lemon zest, sugar, and butter (melted). Once combined, crack and whisk in the egg, followed by the ¼ Cup of milk and half your lemon juice. In a separate bowl, sift together the flour, baking soda, and salt. Stir in the rosemary.  Make a well in the middle of the dry ingredients and pour your wet mixture into the center. Gently fold to combine. Equally divide the batter among the ramekins. Before placing in the oven, hold your hands above the ramekins and recite the following: I imbue these cakes with the energy of new beginnings. May I grow and flourish. May I nurture nature as it has nurtured me. Place the cakes in the oven for 20 minutes at 350 F. While the cakes bake, whisk together the powdered sugar and the remaining lemon juice. This will be your glaze.  Once the cakes have baked through, remove them from the ramekins and coat in the glaze as well as a drizzle of honey.

Quick and Savory Southern Mussels

Quick and Savory Southern Mussels

Quick and Savory Mussels

 

½ can coconut milk

1 oz. cilantro, chopped

1 T. butter

½ tsp. garlic, chopped

½ tsp. fresh ginger, grated

2 cups fish broth or clam juice

½ cup shallots, chopped

1–2 kafir lime leaves (optional; could substitute ½ tsp. of a combination of lemon and lime zests)

2 lb. mussels, rinsed

 

Mix all ingredients besides mussels in a lidded sauté pan over medium-high heat. Add mussels, cover with lid, and simmer until all mussels open up (this happens quickly—just a few minutes).

Aloo Tikki

Aloo Tikki

Aloo TikkiAloo Tikki

 

1 1/2 lb. russet potatoes, peeled and cut into 1 inch slices

1 T. salt

2 T. panko bread crumbs

4 T. potato starch, cornstarch, or rice flour

2 tsp. garam masala

1/2 tsp. cayenne powder

1/4 tsp. ground turmeric

leaves from 4 to 5 sprigs of cilantro, minced

1 shallot, peeled and minced

1 tsp. freshly grated ginger

1 serrano or 1/2 jalapeño chile, seeded and minced

1/2 C. green peas (frozen is fine)

2 tsp. lemon juice

Salt to taste

Oil or ghee for frying

 

Fill a 3 quart sauce pan with water and bring to a boil. Add the potatoes and salt and simmer for 20 minutes, until barely fork tender. Drain the potatoes and return them to the pan over the heat and cook for a minute or two until most of the water has evaporated. Grate the potatoes into the pan and add the panko and potato starch. Add the garam masala, cayenne and turmeric, and mix. Stir in the cilantro, shallots, ginger, chiles, peas, and lemon juice. Taste and add any salt as necessary. Pack some of the mixture into a 1/2 C. measuring cup and then press into a 1/2 inch thick disk. Repeat with the rest of the potato mixture. Place the disks onto a plate and cover with plastic wrap. Refrigerate up to a day until ready to fry. When ready to fry, freeze the patties for about 15 minutes. Bring about 1/2 inch of oil to 350 degrees F in a Dutch oven. Fry the patties in batches until golden on both sides and drain on a paper towel lined plate. Serve.

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

 

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

 

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Coconut-Ginger Turkey Meatballs

Coconut-Ginger Turkey Meatballs

Coconut-Ginger Turkey MeatballsCoconut-Ginger Turkey Meatballs

 

1/4 C. plus 2 tsp. sesame oil

4 garlic cloves, chopped

4 scallions, minced

1 T. grated fresh ginger

1/2 tsp. red pepper flakes, or more if desired

1 T. fish sauce

1 tsp. cornstarch

1 C. plus 2 T. coconut milk

2 lb. ground turkey

1/4 C. coconut oil for frying

1/2 C. chicken stock

1/8 tsp. salt

1 tsp. grated lime zest

2 to 3 drops Maggi seasoning (optional)

chopped cilantro or scallions for garnish (optional)

 

Heat a large skillet or wok with 1 tsp. of the sesame oil over medium heat. Add the garlic and fry until golden brown, about a minute. Pour the garlic into a large bowl.

Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 tsp. of the sesame oil, and 2 T. of the coconut milk to the bowl with the garlic, and whisk well with a fork. Add the ground turkey and mix will with your hands. Form the mixture into 1 inch meatballs. I used a tsp. sized cookie scoop to portion the mixture. Place the meatballs onto a parchment lined baking sheet and chill, covered, for at least an hour, or overnight, in the refrigerator. Using the same skillet or wok in which you cooked the garlic, heat the remaining sesame oil and coconut oil over medium heat. Add the meatballs in batches. Brown on one side for 3 minutes, flip them over, and brown another 3 to 4 minutes. Repeat until all of the meatballs are browned. Pour off the oil, and deglaze the pan with some of the chicken stock, and then add the mixture to a four quart sauce pan or high sided skillet. Add the rest of the stock, salt, lime zest, and the rest of the coconut milk. Bring the mixture to a boil, and then reduce the heat to medium low and then add the meatballs. Simmer until the sauce is reduced by two-thirds, about 10 minutes. Season with a few drops of Maggi Seasoning and garnish with cilantro or scallions.

Vietnamese Pork Skewers

Vietnamese Pork Skewers

Vietnamese Pork SkewersVietnamese Pork Skewers

 

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

 

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

 

Stack the tortillas,and cut them into about a 6 inch square.

 

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

 

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

 

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

 

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

 

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.