Lychee Sorbet

Lychee Sorbet

Lychee Sorbet

 

2 tins (20oz, each) canned lychees or 1 ¼ lb. fresh lychees flesh (peeled and deseeded)

2 tablespoons agave syrup or honey

Mint leaves for garnish (optional)

 

Combine the lychees and agave syrup or honey into a Nutribullet or food processor and blend until you get a smooth texture.

Using Ice Cream Maker: Transfer the lychees mixture into the ice cream maker and follow the instruction manual. Serve immediately when ready or transfer to a freezer proof container and freeze until ready to serve. Serve with mint leaves.

 

Without Ice Cream Maker: Transfer the lychee mixture into a freezer proof container and freeze for around 8 hours or overnight. Check occasionally with a fork to see whether consistency has been achieved. Once desired consistency is achieved, remove from freezer and serve immediately with mint leaves.

 

Yield: 4 servings

Calories: 25

Fat: 0g

Fiber: 0g

Crepe Bar

Crepe Bar

Sweet Crepe Bar

Fruit (Berries, Slice Banana, cooked stone fruit or apples

Filling (ricotta, whipped cream, Whipped honey Cream Cheese, Fruit Curd, Pudding, mascarpone, Jam, Peanut Butter, Dulce du Leche

Toppings (Shredded Coconut, slivered almonds, granola, chia seeds, mini–Chocolate Chips, Sprinkles

 

Savory Crepe Bar

Protein (Prosciutto, Crumbled Bacon, scrambled egg, sliced boiled egg, thinly sliced steak

Cheese (Brie, Goat Cheese, Cheddar, Mascarpone, Whipped Cream Cheese, Mozzarella, Cottage

Sauce (Pesto, Mojo Sauce, Balsamic Reduction, Marinara, Tapenade,

Vegetables (Sun Dried Tomatoes, spinach, Roasted Red Pepper, Sauteed Mushroom, Caramelized Onions, Tomato Relish,

Fruits (sliced Pears,

Toppings (Herbs, Chopped Scallions

Lemongrass Lemonade

Lemongrass Lemonade

Lemongrass Lemonade

 

1 cup granulated sugar

2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces

3 cups water

1 cup fresh lemon juice (from about 3 large lemons)

1/2 cup fresh lime juice (from about 2 limes)

Pinch salt

2 cups ice

1 lemon, thinly sliced

2 stalks lemongrass, cut into 4 swizzle sticks (optional)

 

In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt. Stir well and add the ice. Serve in tall glasses with more ice. Garnish with the lemon slices and the lemongrass swizzle sticks.

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

Crockpot Korean Style Short Ribs

 

1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)

1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar

4 tablespoons minced fresh ginger

I head of garlic, peeled and minced

1 teaspoon red pepper flakes

5 lbs beef short ribs, (aka English Cut)

1-2 stalks green onions, sliced thin for garnish

1/2 teaspoon white sesame seeds for garnish

 

Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quart slow cooker and pour sauce over. Cover and cook on high for 4 hours or on low for 6-8 hours. Remove ribs from crockpot and serve hot over a bed of rice with a garnish of green onions and sesame seeds. *Alternately, if you don’t have a crockpot/slow cooker, simply place the ribs in a foil lined baking sheet and baking in a preheated 350 degree oven for 1-1/2 hours until cooked through.

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

 

2 cups fresh Parmesan cheese finely grated (see notes)

1 T. flour

½ tsp. oregano see notes

1 T. pine nuts

 

Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats. If your Parmesan isn’t fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.

Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. Recipe Notes: For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.

I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

 

1/3 cup all purpose flour

1/2 tsp. black pepper

1 large egg

1/2 tsp. kosher salt

2/3 cup panko breadcrumbs

1 (11 oz.) log soft goat cheese

for frying:

2 cups oil (grapeseed, canola or veg oil)

for garnish:

1 T. honey

2 T. minced fresh chives

 

In a medium bowl, combine flour and black pepper. In a separate bowl, whisk egg, salt and 2 tablespoons water. In a separate bowl, add panko. Roll goat cheese into 24 (1-Tablespoon size) balls. Roll each ball in flour, then egg, then panko crumbs, coating evenly. Freeze 20 minutes, or until firm. When ready to cook, set a deep saucepan to medium-high heat. Heat oil to 350 degrees F. Fry goat cheese in batches, 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon to a paper towel lined plate. Arrange goat cheese poppers on a platter. Drizzle with honey and sprinkle with chives. Serve immediately.

60 Clove Creamy Garlic Soup

60 Clove Creamy Garlic Soup

60 Clove Creamy Garlic Soup

 

6 heads garlic

Olive oil

1/2 onion, diced (yellow or white)

1 bundle of thyme

3 cups stock (chicken or vegetable)

1/2 cup shredded Parmesan cheese

1 yellow potato (such as Yukon gold)

2 cups milk of your choice (unsweetened if non-dairy)

1/4 cup dry white wine

Parsley, for garnish

Salt and pepper, to taste

 

Preheat the oven to 400 degrees F. Trim the tops off the heads of garlic to expose the cloves and transfer to a large piece of foil. Drizzle the heads with olive oil and salt generously. Wrap in foil and roast in the oven for 45 minutes to an hour. Transfer to the fridge until cooled completely. Peel and dice the potato. Add to a pot of salted, boiling water; boil for 8-10 minutes, or until a fork can pierce easily. Drain.

Sauté diced onions in an oiled skillet on medium heat until translucent, about 10-12 minutes. Squeeze the cooled cloves out of each head of garlic and add to a blender or food processor, then add the onion and potato and pulse until a consistent paste forms. Add one cup of milk and blend until smooth. Pour this mixture into a large pot and warm over medium-low heat on the stovetop. Stir in the remaining cup of milk and the broth. Drop in the bundle of thyme and white wine. Cook and stir until you can no longer smell the alcohol but be careful not to let the soup reach a boil. Stir in the shredded Parmesan and add salt and pepper to taste. When ready to serve, remove the bundle of thyme and plate with a drizzle of olive oil, chopped parsley, and homemade croutons.

Cranberry Poblano Salsa

Cranberry Poblano Salsa

Cranberry Poblano Salsa

 

1 red bell pepper

1 poblano chili

1/2 cup sugar, plus more if needed

1/2 cup orange juice

1/4 cup water

12 ounces cranberries

2 T. grated orange peel

1/4 cup chopped toasted pecans

1/4 cup chopped fresh cilantro

Pinch cayenne

Salt

 

Roast the bell pepper and Poblano chile under the broiler until blackened, about 5 minutes per side. Place the peppers 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. Meanwhile, place the sugar, orange juice, water, and cranberries into a large saucepan and toss until the sugar is evenly distributed over the cranberries. While occasionally stirring, cook the cranberries over medium-low heat until softened, about 5 minutes. Remove from the heat. Taste and if the cranberries are way too tart for your liking, stir in more sugar, a T. at a time.

Once the peppers are ready, stir them into the cranberry salsa along wit the orange peel, pecans, cilantro, cayenne, and salt. Taste and adjust seasonings. Can serve either warm or chilled. This can be made ahead and will keep 4 days in the refrigerator.

Ginger Zinger

Ginger Zinger

Ginger Zinger

 

This is a terrific breakfast juice that will perk up your whole system.

 

2 apples, roughly chopped

2 ripe pears, roughly chopped

1-cm piece fresh root ginger, or to your personal taste

 

Juice all the ingredients following the instructions for normal juicing in your juicer manual.  Drink immediately, or chill an hour and then enjoy.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

10-Minute Sausage Skillet with Cherry Tomatoes and Broccolini

 

1 T. olive oil

12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4″-thick coins

2 pints cherry tomatoes

2 garlic cloves, pressed or finely chopped

4 sprigs thyme

2 bunches broccolini (about 1 pound), trimmed, halved lengthwise

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 T. unsalted butter, cubed

Crusty bread (for serving; optional)

 

Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted. Divide sausage mixture among plates. Serve with bread alongside, if desired.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

Ricotta Pancakes with Blueberries

 

1 ½ cups all-purpose flour

1 tsp. baking powder

1 ½ tsp. kosher salt

3 large eggs, separated

1 ¾ cups plus 2 T. milk

6 oz. ricotta cheese (1/2 cup plus 2 T.)

¼ cup sugar

1 T. pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving

 

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth. In a large bowl, use an electric mixer to beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain. Preheat the oven to 225°F. Heat a griddle, then lightly butter it. For each pancake, ladle ¼ cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over medium low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Jicama and Melon Salad

Jicama and Melon Salad

Jicama and Melon Salad

 

2 cups thin slivers jicama (to be extra, you can slice it thinly and cut with small veggie cutter into shapes)

2 cups cubed honeydew melon

3 T. fresh lime juice

3 T. chopped fresh mint leaves

1 tsp. lime zest

2 tsp. honey

 

Toss together the jicama, honeydew, lime juice, mint, lime zest, and honey in a bowl; cover. Refrigerate 2 hours.

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

Gently Roasted Alaska Halibut with Leeks, Peppers and Olives

 

6 cups sliced leeks (about 4 large), white and light green part only

8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips OR other type of roasted, seeded, and skinned red pepper

1/4 tsp. saffron threads

3 Tablespoons butter

4 cups chicken broth or stock

2 Tablespoons fresh lemon juice

1 cup chopped pitted green olives in brine

Kosher salt and freshly ground black pepper, as needed

3 pounds Alaska Halibut fillets, skinned, cut into 8 portions

 

Put the leeks, peppers, saffron, and butter in a very large sauté pan or deep pot. Pour in the chicken broth. Cook over medium-high heat until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes. Stir in the lemon juice, olives, and a good grinding of black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The recipe can be made ahead up to this point. Preheat the oven to 300F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch X 13-inch baking dish. Season the Alaska Halibut portions with kosher salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish. Bake just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

Mushroom Potato Salad with White Beans

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 T. olive oil

4-oz. jar roasted red bell peppers (water-packed), drained and chopped

2 small cloves garlic, very thinly sliced

1 T. cider vinegar

1 cup canned cannellini beans, rinsed and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1/8 tsp. salt and 1/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

Lemon Sponge Cake with Pear Marmalade

 

Pear Marmalade needs to sit at least 3 hours; Make the day before.

 

Unsalted butter, for greasing the cake pans

2½ cups cake flour

½ tsp. salt

2 tsp. baking powder

5 T. extra virgin olive oil

¾ cup granulated sugar

3 large eggs

Grated zest of 6 lemons

½ cup whole milk

¾ cup pear marmalade

Confectioners’ sugar, for garnish

 

Preheat the oven to 350°. Butter and flour two 8­inch round cake pans. In a medium bowl, toss the flour, salt, and baking powder with a fork to mix well. In a large bowl, beat the olive oil & sugar together with an electric mixer until well blended. Add the eggs one at a time, beating well after each addition. Put the dry ingredients in a sifter & sift about one third onto the egg mixture. Add the lemon zest & fold in the flour and zest, then stir in about one third of the milk. Add the remaining flour and milk in two additions each, blending well. Turn batter into the prepared cake pans. Bake for 25 minutes, or until cakes are beginning to pull away from sides of the pans & spring back when pressed lightly in the center with a finger. Turn the cakes out onto a rack, & invert onto another rack to cool. To assemble, place one cake layer on a serving plate and spread marmalade over the top. Place the second layer on top and gently press the layers together. Sprinkle the top of the cake with confectioner’s sugar.

 

For Pear Marmalade

 

2 lbs. firm unripe pears, peeled, cored, and chopped into small pieces

1 ½ C sugar

3 cloves

1 T freshly ground black pepper

 

In a large bowl, mix the pears, sugar, and cloves together. Cover with a kitchen towel and aside for at least 3 hours to let juices start to run. Transfer the pear and juice to a large nonreactive saucepan, bring to a simmer, and simmer gently, stirring frequently with a wooden spoon to prevent sticking, until the pears are tender. Remove from the heat, stir in the pepper, remove the cloves, & allow to cool.

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

 

2 C. pineapple, cubed

2 green onions, chopped

1/4 C. green pepper, diced

1/4 C. fresh cilantro, minced

2 T. plus 4 tsp. lime juice, divided

1/4 tsp. plus 1/8 tsp. salt, divided

1/8 tsp. cayenne pepper

1 T. canola oil

2 lbs. tilapia fillets

1/8 tsp. pepper

 

In a small bowl, combine pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne pepper. Mix well and chill until serving time. In a separate small bowl, combine oil and remaining lime juice. Brush over fillets; sprinkle with pepper and remaining salt. Cook fish on a grill pan over medium heat, turning once, for 6 to 8 minutes, until fish flakes easily with a fork. Serve fish topped with pineapple salsa. Serves 6 to 8.

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

Mascarpone-Stuffed Squash Blossoms with Raspberry Vinaigrette

 

¹⁄³ cup fresh raspberries

¹⁄³ cup chopped shallots

¼ cup raspberry vinegar

½ cup olive oil

Salt and freshly ground black pepper

¹⁄³ cup mascarpone cheese

1 tsp. minced canned chipotle chiles in adobo sauce

½ tsp. minced fresh thyme

12 fresh squash blossoms, pistils removed

Vegetable oil, for frying

½ cup all-purpose flour

 

Beer Batter

1 cup all-purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup dark Mexican beer

 

Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.  Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it. Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F. Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve. Prep Beer Batter: Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using. Tip: No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.

Pastelli (Armenian Sesame and Honey Candies)

Pastelli (Armenian Sesame and Honey Candies)

Pastelli (Armenian Sesame and Honey Candies)

 

1 cup sugar

1/4 cup water

1 cup honey

11/2 C. sesame seeds

 

Combine sugar, water and honey in a heavy pan. Stir occasionally over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Boil for about 15 minutes to the soft ball stage. (When a little is dropped into cold water it forms a soft ball.) If you have a candy thermometer, cook to 115°C (240°F). Stir in sesame seeds and return to the boil. Boil for 15 minutes until seeds turn golden and a little of the syrup dropped into water forms a hard ball, 130°C (265°F). Take care not to overcook as the sesame seeds will brown too much, spoiling the flavor. Pour into an oiled 18 x 28 cm (7 x 11 inch) slab cake pan, or on to an oiled marble slab, shaping it into a rectangle of that size with a spatula. (should be 1/4 to 3/8 inch thick). When almost cool, cut into squares, triangles or fingers. Cut again when completely cold

and wrap pieces in waxed paper or cellophane.

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

Beef Tenderloin Bites with Spicy Pepper Jelly

 

3 T. chili garlic sauce

2 T. soy sauce or tamari

2 tsp. cornstarch

2 T. peanut oil, divided

1 1/2 lbs beef tenderloin, cut in 1-inch cubes (can substitute sirloin or strip steak also)

3 T. spicy red pepper jelly

4 C. cooked rice, kept warm

3 scallions, thinly sliced

 

Combine chili garlic sauce, soy sauce, cornstarch, and 1 T. of the oil in a resealable bag and mix until thoroughly combined. Add cubed meat and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.  When ready to cook, heat 1 T. of the remaining oil in a large nonstick frying pan or wok over medium-high heat. When oil shimmers, add the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare.  Add the pepper jelly and toss to coat.  Remove from pan and serve over rice and sprinkled with the scallions.

Roasted Fennel & Peppers

Roasted Fennel & Peppers

Roasted Fennel & Peppers

 

2 fennel bulbs, halved and sliced

2 medium sweet red peppers, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

3 garlic cloves, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Fresh sage leaves, thinly sliced, optional

Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat. Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

 

Yield: 6 servings; 2/3 cup each

Calories: 67

Fat: 3g fat

Fiber: 4g

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

Sheet Pan Vanilla Sheet Cake with Sprinkles

 

Cooking spray

3 cups all-purpose flour

1 3/4 cups granulated sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

4 large eggs

3/4 cup canola oil, or melted and cooled unsalted butter

1 cup whole milk

1 T. vanilla extract

 

8 T. (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

1 tsp. vanilla extract

1 T. whole milk

Disc sprinkles (optional)

 

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting. Make the frosting: Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using. NOTES: Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

 

1 1/4 cup milk

3 cups bread flour

3 T. sugar

1 tsp. salt

2 T. butter melted

1 (.25 ounce) package of active dry yeast (this equals 2 1/4 tsp.)

 

Place all the ingredients into the pan of your bread machine in the order that your machine. manufacturer recommends. Mine recommends them in order that I listed in ingredients. Set on DOUGH cycle and press START. When machine is finished remove dough from machine pan and place on floured surface, lightly deflating it with your hands. Divide the dough into 16 equal size pieces and roll into round balls. Spray a 13×9 pan with nonstick spray and place the dough balls onto the pan, placing them directly next to each other. Cover pan with cloth towel and let rise for 60 minutes. During this time the rolls will almost double in size. Preheat oven to 350 degrees. Bake rolls for 16-18 minutes or until golden brown on top. Remove from oven and allow to cool down to touch. When serving the rolls, brush a little bit of butter on top of each one to give them a glossy finish.

Banana Chocolate Chip Bread Machine

Banana Chocolate Chip Bread Machine

ABM Banana Chocolate Chip Bread Machine

 

2 eggs

1/3 cup melted butter

1 ounce milk

2 mashed bananas

2 cups bread flour I just used all-purpose flour

2/3 cups sugar

1.25 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c . chopped walnuts

1/2 c . chocolate chips

 

Pour eggs, butter, milk, and bananas into the bread pan and set it aside. In medium bowl stir together all dry ingredients. Add dry ingredients to pan. Press “Quick Bread” setting on your machine. When cycle is finished, remove bread from pan and place on a cooling rack.

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

Creamy Scrambled Eggs with Sausage and Scallions

5-6 oz. breakfast turkey sausage patties or links, diced or finely diced
8 large eggs
3 scallions, thinly sliced
1/4 tsp. salt
1/4 tsp. black pepper
6 drops hot pepper sauce
2 tsp. butter

Warm a large nonstick skillet over medium heat. Add the sausage, and cook until heated through, 8-10 minutes. Meanwhile, break the eggs into a bowl, and beat lightly with a fork.  Stir in the scallions, salt, pepper and hot pepper sauce. Melt the butter in the skillet with the sausage over medium low heat.  Pour in the eggs. Cook, stirring almost continuously, until the eggs are set but still soft and creamy, 6-8 minutes. Serve hot.

To make this suitable for a no chew diet, finely dice or omit the sausage.  Do no overcook the eggs.

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

 

1/2 of an 8-ounce package reduced-fat cream cheese, softened

4 ounces soft goat cheese

1 T. fat-free milk

1 small clove garlic, minced

1/4 tsp. freshly ground black pepper

1/2 cup purchased roasted red sweet peppers, drained and finely chopped

1/4 cup snipped fresh basil

8 8-inch whole wheat or plain flour tortillas

2 cups packed fresh spinach leaves

 

For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.  To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.

 

Makes 24 servings

Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

Better Banana Cake with Caramel Frosting

 

1 package yellow cake mix

1/2 cup packed brown sugar

1 tsp. cinnamon

3 ripe bananas, mashed

1 cup of water

1/2 cup of canola oil

3 large eggs

Quick Caramel Icing (see below)

1 cup of chopped pecans

Instructions

 

Spray a 9 x 13 inch baking pan with Baker’s Joy non-stick spray. In the bowl of your mixer, add the cake mix, brown sugar and cinnamon and whisk to break up clumps. In a separate bowl, combine the bananas, water, oil and eggs until mixed together. Add to the dry ingredients. Beat on low for about 1 minute, stop scrape down the sides, and beat another 2 minutes on medium speed. Pour into the prepared pan and bake at 350 degrees for 25 minutes, reduce heat to 325 degrees and bake another 25 to 30 minutes or until nicely browned and a toothpick inserted into the center comes out clean. Place on a wire rack to cool in the pan. Pour icing over the still warm cake and sprinkle the pecans on top while the icing is still warm. Allow the cake to set for at least an hour to fully cool.  Variation: Make this an applesauce cake by replacing the bananas with 1 cup of applesauce

 

Quick Caramel Icing

 

1 stick of pure unsalted butter

1 cup of packed light brown sugar

1/4 cup of half and half

2 cups of sifted powdered sugar

1 tsp. pure vanilla extract

 

In a heavy bottomed saucepan, combine the butter and brown sugar and cook over a slightly higher than medium fire, until mixture begins to boil. This will take anywhere from 2 to 4 minutes depending on your stove. Once it begins to boil, slowly whisk in the half and half until well blended. Bring back just to a boil, turn the burner to low, remove the saucepan from the heat, add the powdered sugar and vanilla and blend. Return the saucepan to the burner and beat with a wooden spoon until smooth. Icing will get stiff quickly so you’ll need to immediately pour over cake and allow it to set.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

 

1 cup warm water (110 degrees F/45degrees C)

2 T. white sugar

1 (1/4 ounce) package bread machine yeast (2-1/4 tsp.)

2 T. melted butter

2 T. oil (can use 4 T. of oil or melted butter)

3 cups white bread flour

1 tsp. salt

 

Place the water into the bread pan. Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes. Add in the melted butter, oil, flour and salt. Select the BASIC or WHITE BREAD setting and press start.

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

Ricotta Gnocchi with Salsa della Nonna

 

3 pounds whole-milk ricotta, drained overnight

6 egg yolks

2 tsp. sea salt, preferably gray salt

1 cup all-purpose flour, plus extra for sprinkling and dusting

best-quality extra-virgin olive oil for drizzling

Salsa di Pomodoro della Nonna for serving

grated Pecorino-Romano for sprinkling

 

Using the back of a large spoon, press the ricotta through a fine-mesh sieve into a large bowl. Add the egg yolks and sea salt and mix with a rubber spatula. Gently fold in the 3⁄4 cup flour; the less you work the dough, the lighter and more tender the gnocchi will be. Cover and refrigerate for 30 minutes. Lightly sprinkle your work surface and two baking sheets with flour. Pull off about a quarter of the gnocchi dough and gently roll it into a rope about 1 inch wide. Using a dough scraper or a sharp knife dipped in flour, cut individual dumplings from the rope into 1-inch pieces. Gently transfer each piece to a prepared baking sheet and dust with flour so it’s lightly coated. Repeat with the remaining gnocchi. Slide the pans into the freezer and freeze for at least 24 hours or up to 1 month. (Gnocchi have a better texture if they go right from the freezer to the pot.) Heat a pot of salted water (see note, at right), and, while the water heats, put the sauce on the stove over a simmering flame so it’s warm when the gnocchi are cooked. When the water comes to a boil, cook two dozen frozen gnocchi for 3 to 3 1⁄2 minutes, or for 30 to 45 seconds after they rise to the surface. Using a slotted spoon or a wire skimmer, transfer the gnocchi to a warmed plate. Add another two dozen gnocchi to the pot. While they cook, finish plating the batch of gnocchi you just took out of the pot. Spoon about a dozen gnocchi per serving onto a warmed plate. Drizzle with olive oil. Spoon a little of the warm tomato sauce on top and finish with a sprinkling of pecorino.

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

Grilled Pork Pinwheels with Fennel Salsa

 

1 T. plus 2 tsp. good-quality olive oil

1 bulb fennel, tops removed and base chopped into 1/2-inch pieces

1 large sweet red bell pepper, peeled and cut into 1/2-inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed and finely chopped

3/4 tsp. salt or to taste

2 (about 1-lb.) pork tenderloins, trimmed

1 tsp. lemon zest

1 sprig fresh thyme, minced, or 1 tsp. dried thyme

Freshly ground black or white pepper

 

Heat 2 T. of the olive oil in a heavy skillet over medium heat. Add fennel and cook, stirring occasionally, until slightly soft, 3 to 5 minutes. Add bell pepper, garlic and onion and cook about 3 minutes or until they begin to soften. Remove skillet from heat and stir in beans and chiles. Add salt if desired. Using a sharp knife, slice each tenderloin in half lengthwise, cutting almost to the opposite side. Flatten out between 2 sheets of plastic wrap and pound with a mallet or rolling pin until each becomes uniformly thin, about ¼ inch thick. Preheat grill to medium or 350F (175C). Place rack 4 inches above heat. Divide fennel mixture between the tenderloins, spreading it to within 1 inch of edges of each. Roll each and tie with kitchen twine. Brush each rolled tenderloin lightly with remaining oil. Sprinkle each with lemon zest, thyme and black pepper. Place on rack and sear each side, turning after about 10 minutes. Cover grill and cook about 10 minutes or until pork reaches an internal temperature of 160F (70C) or until meat in center is white, firm and juicy, not pink and soft. Let stand at least 5 minutes for juices to settle, then slice and serve. Makes 6 to 8 servings.

Pork Shoulder Ragu

Pork Shoulder Ragu

Pork Shoulder Ragu

 

When it’s time to serve, make sure there’s cream or cheese involved—pair it with pasta and a lot of Parm, or put it over creamy polenta. As rich as it is, this ragu still wants to be paired with dairy.

 

3 pounds boneless, skinless pork shoulder (aka Boston butt), cut into 6 large pieces

Kosher salt

Freshly ground black pepper

2 T. vegetable oil

1 medium onion, diced

5 garlic cloves, thinly sliced

¼ tsp. red pepper flakes

1 T. tomato paste

¾ cup dry red wine

3 (15-ounce) cans whole peeled tomatoes

A few fresh basil sprigs

A chunk of Parmesan rind

 

Generously season the pork with kosher salt and pepper (you should use about 1½ tsp. salt). Heat a large Dutch oven over medium heat and add the oil. When the oil is hot, add as many pieces of pork as you can fit without crowding and cook until golden all over, 3 to 4 minutes per side; repeat with any remaining pieces of pork. (Be careful not to go overboard; you want to avoid blackened bits on the bottom of the pan. Lower the heat if it looks like things are getting too hot and add more oil if the bottom of the pot starts to look dry.) Transfer the pork to a plate and repeat with the remaining pork. There should be about a T. of fat still in the pot; if there isn’t, add a little more oil to the pot. (If there’s more than a T., carefully spoon or tip some of the fat out.) Add the onion to the pot and cook, stirring, until softened and a little golden, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomato paste and let it cook for 1 minute, then pour in the wine. Let the wine simmer while you scrape the bottom of the pot with a wooden spoon or spatula, releasing all the browned bits into the sauce, for 2 or 3 minutes, until the wine has reduced by at least half. Add the tomatoes and their juices, lightly crushing the tomatoes with your hands as you add them, then add the basil, the Parmesan rind, 1 cup water, and 1 tsp. kosher salt. Nestle the pork into the tomato sauce and add any juices that have accumulated on the plate. Raise the heat and bring everything to a boil, then lower the heat until everything is at a simmer. Keep the pork at a low simmer and cook, partially covered, until it is almost falling apart and can be pulled apart effortlessly with two forks, about 2 hours. Fish out the basil and Parm rind and discard them. Transfer the pork to a cutting board or large bowl and use two forks to shred it into bite-size pieces. Return the pork to the sauce, taste it, and adjust the seasoning, adding more salt if it needs it. The ragu will keep in the fridge for 3 days and can be frozen for up to 3 months.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

Summer Solstice Herby Honey Cookies

 

1 & 3/4 cups of flour

¾ cup softened butter

¼ cup honey

¼ cup brown or cane sugar

1 teaspoon minced thyme

1 teaspoon lavender buds

1 teaspoon minced rosemary

1 teaspoon minced sage

a few crushed cardamom seeds

pinch of salt

 

NOTE: I used more like a tablespoon of each herb in my cookies, but this might be too herbaceous for some, so adjust accordingly. And I also added 3/4 cup oatmeal to another batch of cookies and cut back on the flour. Feel free to experiment or use whatever cookie recipe you like…after all it’s not the cookie that matters as much as the spirit!

 

Icing:

 

3 teaspoons milk

1 cup icing sugar

a wee bit of grated lemon rind. (I also added lavender buds to the second batch of icing)

Coloring. I used a combination of golden beet juice, St. John’s Tincture and a pinch of turmeric powder, but of course, you could use a store-bought natural food dye.

 

Combine your milk and icing sugar. Slowing add in your coloring and mix until you find the desired color/consistency

 

Preheat Oven to 300 F. Beat flour, sugar and soft butter together until creamy. Slowly drizzle in honey while beating until mixture pulls together. Add minced herbs and petals, mix well through the dough. Divide into four balls and chill for an hour or so. Roll out and cut into round shapes. Add flour as needed.

Bake at 300 for 10-15 minutes. Let cool. Decorate using the flowers and herbs of the sun: petals of calendula, lawn daisies or ox-eye daisies (not store bought daisy chrysanthemums), St. John’s Wort, rose, or sprigs of rosemary, thyme and sage.