Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

Make Ahead Antipasto Salad Jars

 

Makes 6 cups, enough for 4 lunches Here’s a candidate for crackers, though you can also just eat this right out of the jar (the celery provides the crunch) or spoon it over chopped romaine or iceberg lettuce. You might also want a little bread here, to soak up any leftover vinaigrette. And you know what’s really killer? Tossing this with cold pasta. This salad will last in the fridge for up to four days, and it only gets better as it sits.

 

1 cup (½-inch) cubes hard salami

1 cup (½-inch) cubes provolone

1 cup roughly chopped olives

1 cup roughly chopped roasted red peppers (from a jar is fïne)

1 cup roughly chopped marinated artichoke hearts

2 cups sliced celery (leaves included)

½ cup extra-virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. sugar

 

In a large bowl, toss together the salami, provolone, olives, red peppers, artichoke hearts, and celery. In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and sugar. Pour the dressing over the salami mixture and toss until it’s all evenly coated. Store the salad in one large or several smaller airtight containers for up to 4 days; toss again before eating to distribute the vinaigrette.

Pepperoni Bread

Pepperoni Bread

Pepperoni Bread

 

13.8 ounces package refrigerated pizza dough

6 ounces sliced pepperoni

8 ounces sliced provolone cheese

3 T. butter

1 tsp. garlic powder

1 tsp. Italian seasoning

 

Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.

Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough. Tear a few of the provolone slices in half and place over the pepperoni. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits. In a microwavable-safe bowl, melt the butter for about 30 seconds. Mix in the garlic powder and Italian seasoning. Brush completely over the Pepperoni Bread. Bake for 20 – 25 minutes or until lightly golden. Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

One-Pan Roast Chicken and Shallots

One-Pan Roast Chicken and Shallots

One-Pan Roast Chicken and Shallots

 

2 tablespoons unsalted butter

12 to 15 whole medium shallots, peeled, halved if large

kosher salt to taste

2 tablespoons Dijon mustard

a few sprigs tarragon or thyme

2 cups white wine

fresh-cracked black pepper

8 bone-in skin-on chicken thighs or drummies or a combination

 

Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits. Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven. Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn’t as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.

Green Grains and a Fried Egg

Green Grains and a Fried Egg

Green Grains and a Fried Egg

Eggs are better with carbs, and they’re particularly good with grains like rice, farro, and quinoa, which can soak up a runny yolk. The herby-green grains here are good for more than just breakfast, though you could pair them with sautéed fish, skin-on chicken breasts, and almost any roasted vegetable (such the Cumin-Roasted Carrots on page). To make a big batch and eat from it all week, simply stir the herb sauce into a pot of grains while they’re still warm; start with 2 T. of sauce for every cup of cooked grain, and go up from there.

 

1 cup cooked rice, quinoa, farro, or other grain

2 T. Roasted Garlic–Herb Sauce

Kosher salt

2 T. olive oil

1 large egg

Freshly ground black pepper

Hot sauce, for serving

 

Combine the grains and herb sauce in a medium nonstick skillet and set it over medium-low heat. Cook, stirring occasionally to distribute the herb sauce, until the grains are warm and have come back to life a bit, 1 to 2 minutes. Taste the grains, add a little kosher salt if desired, then transfer to a bowl or plate.

Add the olive oil to the skillet and raise the heat to medium-high. When the oil begins to shimmer, crack the egg into the skillet and give it a sprinkling of kosher salt. Cook the egg until the white is opaque around the perimeter but still translucent near the yolk, about 1 minute. Carefully tilt the pan slightly toward you, just enough to make the oil pool in the front edge of the pan. Spoon the hot oil over the translucent parts of the white, avoiding the yolk as best you can, until the white is set about 1 minute. Use a slotted spatula to transfer the egg to the rice. Top the egg with a few grinds of black pepper and eat with hot sauce.

Broccoli Cheese Cups

Broccoli Cheese Cups

Broccoli Cheese Cups

 

3 cups cooked and chopped broccoli

1 large egg

12 Ritz crackers (crushed)

1 heaping cup of cheddar cheese (plus more for topping)

1/2 tsp. garlic powder

1/2 tsp. salt

Preheat your oven to 375 degrees.  In a medium size bowl, mix all of the ingredients together until well incorporated.  Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.  Use your fingers to squish the mixture down so that it’s well compacted. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown. Let them cool for at least 5 minutes before removing them from the pan. Serve alone or with a little ranch or ketchup for dipping. Store any leftovers in the fridge for up to 3 days. Recipe Notes: The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They’re great for breakfast this way!  Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.  Feel free to season however you’d like. You could also add onion powder or black pepper. Don’t forget that the Ritz crackers already have added salt.

Thai-Spiced Butternut Squash Soup

Thai-Spiced Butternut Squash Soup

Thai-Spiced Butternut Squash Soup

 

2 to 3 stalks lemongrass

2 T. coconut oil

1 small onion (about 130g), diced

4 cloves garlic, smashed

1-inch piece of ginger, sliced

2 Thai chilis, sliced

1 tsp. salt, divided

5 cups cubed butternut squash

4 cups vegetable broth

1/2 tsp. ground coriander (optional)

1/2 cup coconut milk

Optional Add-Ins

lime juice

chopped scallions

toasted coconut

toasted pumpkin seeds

 

Prepare the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves. Discard the very thin, dry parts of the stalk that look like twigs. Slice the lemongrass stalks into 4-inch sections. Take a kitchen mallet and bash the bottom sections of the lemongrass to release more flavor. Set the lemongrass aside. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 tsp. of salt, and cook for another minute.  Add the cubed butternut squash, vegetable broth, remaining 1/2 tsp. of salt, and coriander, if using. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the broth. Placing the lemongrass here will make them easier to remove when the soup is done cooking.  Cover the pot and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender.  Uncover the pot and let the contents cool for 10 minutes.  Use tongs to remove the lemongrass and discard. Add the coconut milk. Scoop the contents into a high-speed blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the pot.  Serve the soup in bowls. Garnish with lime juice, chopped scallions, toasted coconut, and toasted pumpkin seeds, if you like.

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

Lemon Lavender Sweet Rolls with Lemon Mascarpone Frosting

 

¼ cups warm water (about 110°F)

2¼ tsp. active dry yeast

1 cup granulated sugar, divided

3 large eggs

½ cups buttermilk, at room temperature

1½ tsp. sea salt, divided

4½ cups all-purpose flour, divided

8 T. melted unsalted butter, divided

2 T. lemon zest

½ tsp. ground cardamom

1 T. dried culinary lavender

Lemon Mascarpone Frosting (recipe below)

 

Lemon Mascarpone Frosting

 

¾ cups mascarpone cheese

1½ cups confectioners’ sugar, sifted

1½ tsp. lemon zest

3 T. fresh lemon juice

3 T. milk

 

In a small bowl, whisk together warm water and yeast. When yeast is dissolved, whisk in ½ tsp. granulated sugar. Let sit for 5-10 minutes, until mixture foams up. Meanwhile, in the bowl of standing mixer fitted with the whisk attachment, whisk eggs to combine; add buttermilk and whisk to combine. Add in yeast mixture, ¼ cup sugar, and 1¼ tsp. sea salt. Remove bowl from mixer and add about 2 cups flour and 6 T. melted butter. Stir with a rubber spatula until evenly moistened and combined. Add 2 more cups of flour, return bowl to the mixer, switch to the dough hook attachment, and knead with dough hook at low speed for 5 minutes. Touch the dough; if it is sticky, continue to run the mixer on low speed for up to five minutes more and add more flour, a T. at a time, until the dough is soft and moist, but no longer sticks to your fingers. The dough will pull away from the sides of the bowl, but stick to the bottom. Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform. If it sticks to your work surface, knead in more flour, a T. at a time, until it no longer sticks and all the flour is kneaded in. Spray a plastic mixing bowl with nonstick cooking spray and place the ball of dough into the bowl. Spray the top of the dough with cooking spray then cover the bowl tightly with plastic wrap. Set the bowl in a warm, draft-free area until it has doubled in volume, about 2 hours. Brush the bottom and sides of a 13×9-inch baking pan with 1 T. of melted butter. Turn the dough ball out onto a work surface and pat it into a rectangular shape. Roll the dough into a 16×12-inch rectangle. Brush the dough with the remaining 1 T. of melted butter, leaving about ½-inch of dough unbuttered at the top edge. Combine remaining ¾ cup sugar, lemon zest, cardamom, and ¼ tsp. sea salt in a small mixing bowl and mix together with your fingers, rubbing between your fingers to get the oils out of the lemon zest and release the flavor. Sprinkle evenly over the buttered surface, leaving about ¾-inch uncovered on the top edge. Sprinkle evenly with lavender. Gently press everything into the dough, then roll into a tight cylinder. Pinch the seam of the dough to seal it, then stretch the roll to about 18 inches length and adjust the roll to make sure the thickness is uniform all the way down. Slice into 12 even rounds. Place buns, cut side down, into your buttered 13×9-inch baking pan. There should be some space between the rolls. Cover the pan tightly with plastic wrap and set it in a warm, draft-free area until the rolls get puffy and press against each other, about 1½ hours. Meanwhile, adjust your oven rack to its lowest position, place a baking or pizza stone on the rack (optional), and heat the oven to 350°F. Place your baking pan on the pizza stone (or directly onto the rack). Bake until rolls are golden brown on top, about 25-30 minutes. Cool on wire rack 10 minutes. When the rolls are still warm, spread Lemon Mascarpone Frosting on the top of the rolls. Serve warm. Lemon Mascarpone Frosting While the rolls are cooling, make the glaze. In the bowl of a stand mixer, beat the mascarpone cheese with the paddle attachment until smooth, about 1 minute. When the mascarpone is lump-free, gradually add in confectioners’ sugar with the mixer on low speed. Add the lemon zest, turn the mixer up to medium speed and beat until creamy. Turn the mixer back to low, and slowly add the lemon juice and milk, beating until the frosting is uniform. It should be somewhat thin, but not runny.

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

Flank Steak Tacos with Roasted Corn and Avocado Salsa

 

1 lb. Flank or Skirt Steak

1 T. Cumin

1/2 T. Chili Powder

1/2 T. Chipotle Powder

1/2 T. Ancho Powder

1 tsp. Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Red Pepper Flake

1 T. Avocado or Grapeseed oil

Salt & Pepper to taste

 

1 Avocado diced

1 Cup Roasted Corn frozen or fresh

1 Serrano Pepper finely diced

2 Garlic Cloves finely diced

1/2 Red Onion finely diced

1 Lime zested and juiced

1 T. Cilantro chopped

Salt & Pepper to taste

 

Orange Zest

Flour Tortilla

Queso Blanco

 

Dry the steak with paper towel. Coat in the spice mix. Heat the oil in a skillet over medium-high heat.

Cook the steak on each side for about 4-5 minutes. Let the steak rest for 10 minutes. To defrost frozen corn, microwave with a little bit of water for about a minute. Strain off excess water after. Combine all of the salsa ingredients. Heat the tortillas over an open gas range flame for about 30 seconds-1 minute per side. Add the meat and salsa. Top with cheese, orange zest, and torn cilantro.

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

 

10 cups low sodium chicken stock

¼ cup white cooking wine

2 bay leaves

2 large sweet yellow onions quartered and thinly sliced

1 large white onion quartered and thinly sliced

1 cup all purpose flour sifted

1 cup heavy cream

1 cup shredded extra sharp cheddar cheese plus more for garnish

½ cup shredded Monterey Jack cheese plus more for garnish

salt & freshly-ground black pepper to taste

 

In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper. Serve with extra cheese as garnish.

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

Quick Sesame Ramen Noodles

 

1 package ramen noodles, flavor packet discarded

1 T. coconut oil

2 cloves garlic, minced

½ tsp. grated fresh ginger

1 T. brown sugar

2 T. low-sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 scallions, thinly sliced

Toasted sesame seeds, for sprinkling

 

Cook the ramen noodles according to the directions on the package. While the noodles are cooking, in a large skillet, melt the coconut oil over medium-low heat. Stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar, and chili garlic paste. Turn off the heat and stir in the sesame oil. Add the cooked noodles to the skillet and toss well to coat. Serve the noodles with lots of scallions and sesame seeds on top.

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Sautéed Quail with Black Barley, Beets, and Fig Sauce

 

For the Quail and Barley

1⁄2 cup olive oil

1 T. Dijon mustard

5 sprigs rosemary (1 stem removed; 4 left whole)

5 sprigs thyme (1 stem removed; 4 left whole)

2 bay leaves

2 cloves garlic, minced

4 deboned quail (1 lb.)

Kosher salt and freshly ground black pepper

1 cup black barley

2 T. unsalted butter

 

For the Fig Sauce and Beets

4 black mission figs, quartered

3 T. red wine

3 T. ruby port

2 T. sugar

1 1⁄2 T. fresh lemon juice

1 shallot, minced

Kosher salt and freshly ground black pepper

2 1⁄4 lb. golden baby beets, trimmed

6 T. balsamic vinegar

3 T. sherry vinegar

1 bay leaf

1 sprig rosemary

1 sprig thyme

1 clove garlic, smashed and peeled

 

For the quail: In a large bowl, whisk the olive oil with the mustard, rosemary leaves, thyme leaves, bay leaves, and garlic. Add the quail, toss to coat, and cover with plastic wrap. Marinate the quail in the refrigerator for 12 hours. For the barley: In a large saucepan of boiling, salted water, add the barley and cook until al dente, about 30 minutes. Drain and transfer the barley to a bowl, cover, and keep warm. For the beets: In a medium saucepan, combine the remaining 1 T. sugar with the beets, both vinegars, bay leaf, rosemary and thyme sprigs, garlic, and 4 cups water. Bring to a boil, and then reduce the heat to maintain a simmer, and cook until the beets are tender, about 30 minutes. Using a slotted spoon, transfer the beets to a cutting board and let cool for 5 minutes. Peel and halve the beets, then return them to the cooking liquid. Let the beets stand until cooled to room temperature and then drain from the cooking liquid and toss with the barley in a bowl. Divide the barley and beets between 4 serving plates. In a 12-inch cast-iron skillet, heat the butter over medium-high. Remove the quail from the marinade, and season with salt and pepper. Stuff each quail with 1 rosemary sprig, and then add the quail to the skillet, breast side down, and cook, turning once, until lightly browned and cooked to medium, about 5 minutes. Transfer each quail to a plate on top of the barley and beets, garnish each with a thyme sprig, and serve with the fig sauce on the side.

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

 

2 T. sea salt butter

½ cup finely diced onion

1/4 cup finely diced red bell pepper

½ cup cornmeal

½ cup flour

2 tsp. baking powder

¼ tsp. garlic powder

1 egg

½ cup milk

½ pound shrimp coarsely chopped

½ cup frozen or canned corn kernels thawed & drained

1 tsp. salt

Lime wedges

Cilantro for garnish

 

2 T.  sea salt butter

1/2 small onion chopped

1 poblano chile chopped and seeds removed

1 clove garlic minced

1/3 cup heavy cream

1 tsp. salt

1 tsp. pepper

Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk. When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by T. into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce. For the poblano cream sauce: Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.

New Mexico Chile Verde

New Mexico Chile Verde

New Mexico Chile Verde

 

1/4 cup oil

4 pounds pork butt, trimmed and cut into 1 1/2-inch cubes

2 large onions, peeled and chopped

1 T. ground cumin

1 T. ground coriander

1 T. oregano

4 cloves garlic, minced

2 Hatch peppers, chopped (or Anaheims)

2 Poblano peppers, chopped

1-2 jalapeno peppers, seeded and diced

1 pound tomatillos (peeled and cleaned), chopped

2 bay leaves

1 bunch cilantro (large), chopped

3 T. masa (corn flour)

4 cups water or chicken stock

1 T. salt, divided

Lime wedges for garnish

 

Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp. of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 T.. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally. Take 2 forks and break the pork up even more. Salt and pepper to taste.

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

 

12 ounces whitefish or other mild fish, such as flounder or halibut

¼ tsp. salt

¼ tsp. ground black pepper

2 T. olive oil

2 T. chopped kalamata olives

1 cup cherry tomatoes

Juice of 1 lemon

1 T. capers

 

Preheat the oven to 3 7 5 °F. Place the fish in the middle of a piece of parchment paper. Sprinkle with the salt and pepper. Drizzle with the olive oil, then top with the olives, tomatoes, lemon juice, and capers. Fold the parchment up around the fish and secure with a piece of tape if needed. Place the parchment on a baking sheet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork. Serve immediately with an extra wedge of lemon.

Basic Baked Fish Fillets

Basic Baked Fish Fillets

Basic Baked Fish Fillets

 

Preheat oven to 375°F. Butter a shallow-sided bake-and-serve dish and lay fillets skin side down in a slightly overlapping layer. Brush the tops of the fillets with a lemon butter mixture (about 1 tsp. freshly squeezed lemon juice, or to taste, to every 4 T. of butter). Season lightly with salt and freshly ground black pepper and sprinkle with paprika. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone. Check frequently to avoid overcooking. Remember the fish will continue to cook after you remove it from the oven.

 

Garlic-Parmesan Baked Fish Fillets

 

Preheat oven to 375°F. Combine 4 T. of melted butter with 1 large clove of garlic, minced, and 1 tsp. of fresh lemon juice, or to taste. Brush a shallow-sided bake-and-serve dish with some of the garlic-lemon butter and lay the fillets skin side down in a slightly overlapping layer. Brush the tops of the fish with additional garlic-lemon butter and season lightly with salt and freshly ground black pepper. Sprinkle with freshly grated Parmesan cheese to taste. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone.

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

 

Tossing some of this stuff into your eggs while you scramble them yields such a fluffy, creamy texture, all while fully cooking the eggs. That’s a win in my book. The ricotta also adds a richness that I can’t quite pinpoint. It’s not the same as butter, but it gives the eggs something extra. And when these eggs are piled high on toast, they are sure to be a hit. Give them a little chive shower, too, for some of that garden flavor.

 

1 T. unsalted butter

4 large eggs

1/4 tsp. salt

1/4 tsp. ground black pepper

1/3 cup ricotta cheese

2 T. snipped fresh chives

Toasted, buttered baguette slices, for serving

 

In a large skillet, melt the butter over medium heat. In a bowl, whisk together the eggs, salt, and pepper. Add the eggs to the skillet and let them set a bit, then gently push them around with a spatula to scramble them. Once they are almost fully cooked, add in the ricotta cheese and continue to stir with the spatula for another minute or so until the eggs are done and no longer runny. Serve the eggs with a sprinkle of chives on top and some buttered toast.

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

 

4 (2 pound) lobsters, steamed

3 T. unsalted butter

1 large Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 cup dry white wine

3 cups roasted corn kernels, cobs reserved

4 to 5 cups lobster stock

3 poblano chiles, roasted, peeled, seeded and diced

3 cups heavy cream

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish

Roasted Corn and Green Chile Relish, recipe follows

 

Roasted Corn and Green Chile Relish:

 

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes

1 large poblano chile, roasted, peeled, seeded and finely diced

1 lime, juiced

2 T. canola oil

Salt and freshly ground black pepper

1 small red onion, finely diced

 

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.  Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.  Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.  Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few T. of relish, a lobster claw and fresh cilantro leaves.

 

Roasted Corn and Green Chile Relish: Preheat oven to 425 degrees F.  Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.  Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld. Cook’s Note: To roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

Lemon Mascarpone Sticky Buns

 

¾ C. Whole Milk

1/3 C. granulated Sugar

1 T. active drive yeast

2 large Eggs

1 tsp. vanilla extract

1 tsp. freshly grated lemon zest

3 cups all-purpose flour, plus extra for dusting

1/2 tsp. salt

1/2 cup unsalted butter, softened and cut into pieces

 

1/2 cup butter, melted, plus extra for brushing

1/2 cup granulated sugar

2 T. freshly grated lemon zest

Pinch of cardamom

Pinch of salt

8 ounces mascarpone cheese, at room temperature

 

8 ounces mascarpone cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 tsp. freshly grated lemon zest

4-5 T. milk

 

In a saucepan, heat the milk over medium-low heat until just warm, 105 to 110°F. Stir in 1 T. of the granulated sugar. Sprinkle the yeast over the top and let sit for 5 minutes, or until foamy. Whisk in the eggs until smooth. Whisk in the vanilla and lemon zest. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, remaining granulated sugar, and salt. Slowly add the milk mixture, mixing on low speed until combined. Add the butter 1 piece at a time, beating until combined. Mix on medium-high speed for 5 minutes, or until the dough is silky and smooth. Transfer the dough to an oiled bowl, then cover with plastic wrap. Let sit for 1 to 2 hours in a warm spot, or until doubled in size.

On a floured work surface, roll the dough out into a large rectangle, about 18″ x 12″.

 

Brush 1/2 cup of the melted butter all over the dough. In a small bowl, stir together the granulated sugar, lemon zest, cardamom, and salt. Sprinkle the sugar mixture evenly over the dough, leaving a 1″ border around the edges. Drop dollops of the mascarpone all over the dough. Tightly roll the dough up from 1 of the long ends into along log. Slice into approximately 1″ rounds. Place the rounds in a buttered 13″ x 9″ baking dish. Brush with additional melted butter and cover with plastic wrap. Let rise in a warm place for 30 to 45 minutes. Preheat the oven to 3 50°F. Bake the buns, uncovered, for 45 to 50 minutes, covering them with foil if they start to brown too much. You want the bottom to be bubbling and the buns to be

set.

 

In a large bowl, whisk the mascarpone until creamy. Whisk in the powdered sugar, vanilla, and lemon zest. Gradually stream in the milk and stir until a glaze forms. You will have to stir for a minute or 2 to remove any lumps and bring the glaze together. If the mixture still seems too thick, add more milk 1 T. at a time, whisking well until smooth. Pour over the hot sticky buns. Serve immediately!

Port Braised Lamb Shanks

Port Braised Lamb Shanks

Port Braised Lamb Shanks

 

4 lamb shanks, approx 400g/13oz each

Salt and pepper

2 T. olive oil, separated

2 garlic cloves, minced

1 onion, finely chopped (white, brown, yellow)

1 celery stalk, finely chopped (optional, but recommended)

1 carrot, finely chopped (optional, but recommended)

3 T. / 1/4 cup flour (35g)

2 cups beef broth (liquid beef stock) (or sub with chicken broth)

3 cups port

1 1/2 cups red wine , or more beef broth

3 T. / 1/4 cup tomato paste

5 sprigs thyme or 2 tsp dried thyme

3 dried bay leaves (or 5 fresh)

4 stalks fresh parsley (optional)

Fresh parsley, finely chopped, for garnish

 

Season lamb with salt and pepper. Heat 1 tbsp oil in a Dutch oven or large heavy based pot over high heat. Add 2 lamb shanks and cook, turning, until browned (see photo). Remove then repeat with remaining lamb. Turn heat down to medium. Add remaining 1 tbsp oil, garlic, onion, carrot and celery. Sauté for 5 minutes until onion is softened. Add flour. Mix into onion mixture. Add remaining ingredients. Mix – lumps are ok, they will dissolve while cooking. Add lamb back in – the meat should be mostly submerged. Bring to simmer, then turn heat down to medium low and cover with lid. Simmer for 2 hours then remove lid and simmer for 30 minutes. Remove lamb into a bowl. Optional: Strain sauce in Dutch oven into a bowl. Use spoon to press into onion etc. to squeeze out all the flavorful liquid. Pour sauce into Dutch oven.  Skim excess fat off sauce. Increase heat to medium high and reduce liquid by half or until it thickens to a syrup consistency. Return lamb shanks and juices pooled in the bowl into sauce to reheat, then serve with creamy mashed potato, garnished with parsley. Recipe Notes: Lamb shanks come in all manner of sizes and cuts. Go for lamb shanks of a suitable size per serving, bearing in mind the size of your pot and that they will shrink by about 25% when cooked. Some lamb shanks come with the bone partially cut so they bend to fit into the pot, which is helpful. My lamb shanks were about 400g/13oz each and 4 fit inside a standard Dutch oven, mostly submerged. They don’t need to be full submerged in the liquid as the steam will cook the exposed surface (as well as browning them nicely) and they should be turned while cooking.

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

 

2 blood oranges

2/3 cup whole milk ricotta cheese

1/2 tsp. vanilla extract

2 1-inch thick slices brioche bread

2 T. melted butter

Honey

Flaky sea salt

 

Cut off the top and bottom of each blood orange just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith, following the curve of the fruit. Cut the fruit into slices and set aside. In a small food processor, blitz together ricotta and vanilla until mostly smooth. You can also just mix them together in a bowl, but it won’t be as smooth. Warm a large non-stick skillet over medium-high heat. Brush both sides of the brioche with melted butter. Place brioche in the skillet, and cook until golden and charred in spots on each side (about 1 to 2 minutes per side). To assemble, top each slice of toast with an even layer of ricotta. Arrange blood orange slices on top of the ricotta, then finish with a drizzle of honey and a sprinkling of sea salt. Enjoy immediately!

Razor Clam Fritters

Razor Clam Fritters

Razor Clam Fritters

 

4 Cups minced Razor Clams

1/2 Cup cooked minced bacon-undrained

8 green onions-minced

2 eggs

1/2 tsp. baking powder

1/4 tsp. garlic salt

1/8 tsp. Black pepper

1 tsp. Trader Joe’s Everyday Seasonings or equivalent

1/2 Cup All- purpose Batter Mix (Pride of the West brand)

1/2 Cup Whole Wheat Flour

1 Cup milk

1 1/2 Cups coconut oil or canola or avocado oil

 

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter. Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots etc.).   Heat the coconut oil to a depth of one inch in a large skillet on medium heat. Spoon the fritter batter into the heated coconut oil and cook till golden. Flip the fritters and cook until golden.

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

 

3 red Fresno, or jalapeno chiles

1 red bell pepper

1 T. firmly packed brown sugar

1 T. champagne vinegar

3/4 tsp. salt

Freshly ground pepper

1 cup canola oil

Juice of 1 lime

 

Canola oil, for deep-frying

156 pounds peeled and deveined shrimp, chopped

1 small yellow onion, finely minced

1 large red bell pepper, seeded and finely minced

1/4 cup chopped fresh cilantro

2 large eggs

5 T. seltzer

5 T. freshly squeezed lime juice

1 T. Salt

Pepper

1 ½ C. Pastry Flour

 

TO MAKE THE DIPPING SAUCE, place the chiles and the bell pepper in a dry cast-iron frying pan over high heat. Cook, turning as needed, for about 15 minutes, or until the skin is blackened and blistered on all sides. Or, blacken and blister the chiles and pepper under a preheated broiler, watching carefully to avoid burning the flesh. Transfer the blackened chiles and pepper to a bowl, cover with plastic wrap, and let stand for 10 minutes. Remove from the bowl and let cool to room temperature. Peel the bell pepper, cut in half, and discard the seeds. Reserve half of the pepper for another use. Peel the chiles but do not seed. Chop the chiles and pepper coarsely. In a blender, combine chopped chiles and pepper, sugar, vinegar, salt, and a few grinds of pepper and process until smooth. With the blender running, add the oil slowly, about 1 T. at a time, and process until emulsified. Then add the lime juice and process until blended. Taste and adjust the seasoning. TO MAKE THE FRITTERS, pour the oil to a depth of 3 to 3½ inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, in a bowl, combine the shrimp, onion, bell pepper, cilantro, eggs, seltzer, lime juice, salt, and a few grinds of pepper and stir until well combined. Add the flour and mix well. When the oil is ready, work in batches, cooking 6 to 8 fritters at a time, to avoid crowding. To form each fritter, drop 1 T. of the batter into the hot oil. Fry the fritters for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Keep warm while you fry the remaining fritters. Serve immediately on a platter or individual plates with the dipping sauce on the side.

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

Sesame Flank Steaks with Grilled Green Onion

 

2 1½-pound flank steaks, about ½ inch thick, trimmed of excess fat

½ cup soy sauce

8 T. sesame oil, divided

6 T. rice wine vinegar

Vegetable oil for oiling grill rack

2 bunches green onions

Sea salt or kosher salt

 

3 T. sesame seeds, toasted Place steaks in a shallow nonreactive dish, which will hold them comfortably in a single layer. In a small bowl, whisk together soy sauce, 6 T. of the sesame oil, and vinegar. Pour marinade over the meat and marinate 6 hours or overnight, turning several times. When ready to cook meat, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare a grill for a hot fire (high temperature). Cut off root ends of green onions, then trim stems, leaving 4 inches of the green. Place the onions in a shallow dish or pan and brush all over with remaining 2 T. of sesame oil. Set aside. When grill is hot, remove steaks from marinade. Pat dry lightly with paper towels, then grill 6 to 7 minutes per side for medium-rare. (Internal temperature should be 145 degrees F.) Remove to a platter and cover loosely with aluminum foil to keep warm. Grill green onions, turning occasionally, until slightly charred, 3 to 5 minutes. Remove to a side dish. To serve, slice the meat diagonally, across the grain, into ¼-inch-thick slices. Arrange slices on a serving platter. Garnish platter with grilled onions. Season meat and onions with salt, then sprinkle with sesame seeds.

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

harvest cranberry, persimmon and burrata salad

 

1/2 cup raw walnuts

1/2 cup pepitas

2 T. maple syrup

flaky sea salt

3-4 cups baby kale and or arugula

3-4 fuyu persimmons cored + cut into wedges

2 clementines peeled

3/4 cups dried cranberries

8 ounces fresh burrata cheese torn

 

1/4 cup 100% cranberry or pomegranate juice

1/4 cup balsamic vinegar

1 T. lemon juice

1/3 cup olive oil

salt + pepper to taste

 

Combine the walnuts, pepitas and maple syrup in a medium size skillet. Place the skillet over medium heat and cook for 5-6 minutes or until the mixture becomes golden, toasted and caramelized. Remove the nuts and seeds from the skillet and transfer to a plate. Sprinkle with salt and let cool. In a large bowl or on a large serving plate, combine the greens, persimmons, clementines and cranberries. Add the torn Burrata cheese and sprinkle on the walnuts and pepitas. In a small bowl, whisk together the ingredients for the dressing. Taste and adjust salt + pepper to your liking. Drizzle the dressing over the salad or serve along side the salad. EAT!

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

 

1 ½ T. olive oil, divided

4 (6-ounce) halibut fillets

¼ tsp. salt

¼ tsp. freshly ground black pepper

2 T. chopped shallots

1 tsp. minced fresh garlic

1 cup chopped yellow bell pepper

½ cup chopped plum tomato

1 T. sherry vinegar

½ tsp. smoked paprika

1 T. chopped fresh flat-leaf parsley

 

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 tsp. oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.  Add remaining 2 1/4 tsp. oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

 

Canola oil, for deep-frying

½ cup powdered sugar

1 cup hazelnuts

 

2 T. cider vinegar

1½ T. sherry vinegar

1½ tsp. whole grain mustard

1 tsp. Dijon mustard

½ tsp. salt

¼ cup canola oil

¼ cup extra-virgin olive oil

2 T. walnut oil

Freshly ground pepper

1 pound mixed bitter greens such as Treviso radicchio, Chioggia radicchio, dandelion greens, frisée, arugula, mizuna, and watercress

2 Fuyu persimmons

1 sweet-tart apple such as Crispin or Pink

¼ lb. fresh Goat Cheese

Salt & Pepper

 

TO MAKE THE CANDIED HAZELNUTS, pour the oil to a depth of 1½ inches into a heavy-bottomed saucepan and heat to 350°F. While the oil is heating, line a sheet pan with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil. Add the nuts to the boiling water and blanch for 1 minute. Using a wire skimmer or a strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss the nuts to coat them completely with the sugar. The sugar should form a light paste. Then, working in batches to avoid crowding, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together. Fry for about 2 minutes, or until golden brown. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer, and let cool completely, then coarsely chop and set aside. (The nuts can be prepared up to a week in advance; store in an airtight container at room temperature.) TO MAKE THE VINAIGRETTE, in a small, wide bowl whisk together both vinegars, both mustards, and the salt. Pour in the oils in a slow, steady stream while whisking constantly, continuing to whisk until emulsified. Season with a few grinds of pepper, then taste and adjust the seasoning. Set aside. If using Treviso radicchio, core and cut crosswise into 1-inch-wide strips. If using Chioggia radicchio, core and slice thinly crosswise. If using dandelion greens, discard tough stems and tear into bite-sized pieces. Remove any tough stems from the smaller greens. Cut off the crown and a thin slice from the bottom of each persimmon, then peel them, being careful not to cut into the flesh. Cut into quarters through the stem end, cut away the core from each quarter, and then cut each quarter lengthwise into ¼-inch-thick slices. Quarter the apple, leaving the skin on, and cut away the core. Cut each quarter lengthwise into ⅛-inch-thick slices. In a large bowl, combine the greens, fruits, nuts, and goat cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Season with a pinch of salt and some pepper and toss again. Mound on individual plates, making sure to distribute the fruits and nuts evenly. Serve right away.

Zucchini Quesadilla

Zucchini Quesadilla

Zucchini Quesadilla

 

4 T. olive oil

1 onion, coarsely chopped

Salt

4 cloves garlic, minced

2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise

1 cup frozen corn kernels (4 ounces)

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 C. grated pepper jack cheese

 

Preheat oven to 400 degrees. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 tsp. salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using. Brush one side of all tortillas with remaining T. oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

Butter Lettuce Salad with Asian Pears and Buttermilk-Blue Cheese Dressing

 

1/2 cup mayonnaise

1/4 pound crumbled blue cheese

1/4 cup buttermilk

2 T. heavy cream

1 T. freshly squeezed lemon juice

Kosher salt and freshly ground pepper

 

3 small heads butter lettuce

1 Asian pear halved, cored, and cut into matchsticks or thin slices

6 radishes trimmed and thinly sliced

3 ounces crumbled blue cheese

1 recipe Candied Walnuts (below)

 

Make the dressing: In a bowl, stir together the mayonnaise, blue cheese, buttermilk, cream, and lemon juice until well blended. Season with salt and pepper. Make the salad: Remove and save the larger outer leaves of the butter lettuce for another use. Remove, wash, and dry the medium leaves, keeping the small, tight, inner parts of the heads intact and rinsing and drying them. Halve the small, inner lettuce heads. Layer a few of the medium leaves on each of 6 salad plates. Top each with one of the halved inner lettuce heads. Drizzle with the dressing, garnish with pear matchsticks, radishes, blue cheese, and candied walnuts, and serve.

 

Candied Walnuts

 

MAKES 1 CUP Double the batch and store extras in an airtight container for Candied Walnuts anytime.

 

Canola oil for deep-frying

1/2 cup powdered sugar

1 cup walnut halves

 

Pour 1-1/2 inches of oil into a deep, heavy pot. Heat over medium heat to 350°F. Meanwhile, line a baking sheet with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil.

Add the nuts to the boiling water and blanch, 1 minute. Using a wire skimmer or strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss to coat completely and create a light sugar paste over the nuts. Working in batches, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together; fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer. Let cool completely.

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

Skillet Corn Bread with Oregano and Roasted Pepper

 

Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.

 

1 medium poblano chili pepper or similar roasting pepper

2 C. cornmeal

1 1/2 C. all purpose flour

1/4 cup sugar

1 1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground black pepper

3 eggs

1 cup buttermilk

1 T. minced fresh oregano

1/4 cup (1/2 stick) butter

 

Char poblano chili over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chili. Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chili and oregano. Combine egg mixture and dry ingredients, mixing lightly. Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cut bread into wedges and serve warm from skillet

Herbed Ricotta Dip

Herbed Ricotta Dip

Herbed Ricotta Dip

 

2 cups ricotta cheese

1 clove garlic

2 tbsp extra virgin olive oil plus more to drizzle over dip when served

1 tsp. coarse salt

1/2 tsp. white pepper

1/2 lemon (zest of) and 1 tbsp of the juice

1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence)

1-2 cured anchovy fillet (optional)*

1-2 preserved lemon rinds, thin strip(s) (optional)*

 

Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.

Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.  *These two ingredients if mashed into a paste and folded into the dip add umami depth and really boost the flavor base of the dip. Feel free to increase the quantities to taste.

 

Other optional ingredients: sun dried tomatoes, roasted garlic, smoked paprika, olive tapenade, grated Parmesan or Pecorino.

 

Yield: 6 servings

Calories:  218

Fat: 15g

Fiber: 1g

Kale Soup

Kale Soup

Kale Soup

 

Half a paper grocery sack full of fresh kale leaves

4 garlic cloves, peeled

1 medium yellow onion, sliced or diced

1 cup half and half

2 C. whole or reduced fat milk

Chicken broth

Salt and Pepper to taste

2 tsp. Tabasco or favorite hot sauce

1 T. olive oil

 

Heat the olive oil in a small pan. Add the onion and garlic and sauté until just barely tender. Set aside. Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water. Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot. Add 4 C. chicken broth, along with the milk and half and half. Bring to a slow simmer. Add the hot sauce and salt and pepper to taste. Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

Fennel Sausage and Mushroom Quiche

 

2 1/2 cups all-purpose flour

1 1/2 T. sugar

1/2 tsp. fine sea salt

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed and chilled

2 large eggs

 

1 1/2 T. unsalted butter

9 ounces ground pork sausage

1 tsp. fennel seeds, coarsely chopped

3/4 tsp. fine sea salt

8 cremini mushrooms, coarsely chopped

2 large fresh sage leaves, finely chopped

8 large eggs

1/2 cup whole milk

1/2 cup heavy cream

Pinch of freshly ground black pepper

3/4 cup grated Comte cheese (can substitute Parmesan or even a sharp aged white Cheddar)

 

To make the pie crust: In a food processor (or a large bowl, if mixing by hand), combine the flour, sugar, and salt. Pulse once or twice to combine. Add the butter and pulse until it is broken down into pea-size pieces. (If mixing by hand, get in there with your hands and work the butter into the flour.) Add the eggs and pulse (or stir by hand) until combined. The dough may still seem dry and not entirely together–that’s okay. Dump it out onto a piece of plastic wrap. Bring the dough together into a ball and flatten it into a disc on the plastic wrap; it should come together as you do, but if it is still too dry, add a tsp. or two of very cold water. Wrap the dough tightly and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. On a well-floured work surface, roll out the dough into a round just under 1/4 inch thick. Line a 9-inch pie pan with the dough (see Chef’s Note). Cut the excess dough from the edge and then crimp the edge and fold it up. With a fork, gently poke the bottom of the dough all over. Chill the dough lined pie pan for 10 minutes. Line the dough with a large piece of parchment paper and fill it with dried beans or pie weights. Bake for 15 to 20 minutes, until it starts getting golden and is almost fully cooked. Remove the parchment and beans or weights and bake for 10 minutes more, or until just lightly golden all over and fully baked. Transfer to a wire rack; keep the oven on. To make the quiche: In a large skillet, melt 1 T. of the butter over medium to high heat. Add the sausage, fennel seeds, and 1/2 tsp. salt and cook until the sausage is almost fully cooked, 8 to 10 minutes. Add the mushrooms and remaining 1/2 T. butter and cook until the mushrooms begin to soften and the sausage is fully cooked all the way through, about 5 minutes. Add the sage, stir to combine, and turn off the heat. In a medium bowl, whisk the eggs well until frothy. Add the milk, cream, pepper, and remaining 1/4 tsp. of the salt and whisk again. Add the cheese and stir to combine. Set aside. Pour the sausage-mushroom mixture into the baked pie crust and spread it evenly. Pour the milk mixture evenly over the sausage and mushrooms. Bake the quiche for 35 to 45 minutes, then cover it with foil and bake for 10 to 15 minutes more, until the center is jiggly but set. Let the quiche cool, then slice and enjoy. The quiche will keep, covered, in the fridge for up to 3 days. Reheat it in the oven or microwave. Cook’s Note: This recipe will leave you with leftover dough. You can wrap and freeze it. This is also my recipe for pie dough, so you’re welcome! Use this for your pie making!

Craveable Croutons

Craveable Croutons

Craveable Croutons

 

½ 1 ½-lb. loaf sourdough bread, cut into ¾-inch cubes

¼ cup plus 2 T. extra virgin olive oil

1 ¼ tsp. granulated garlic

1 ¼ tsp. paprika

½ tsp. Mexican oregano

½ tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

Kosher salt

 

Preheat the oven to 375˚F. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.

 

Makes enough croutons for several large salads. These are the best croutons ever, even if I do say so myself. They are crisp and infinitely more flavorful than the ones that come in a box, and they’re equally enjoyable with or without a coating of salad dressing. I have to hide them from my husband, or he will eat them all before they ever see a leaf of lettuce. They’re perfect for Caesar salad, and they also make a fantastic soup garnish (I especially like them in tomato soup). Use artisan-style sourdough bread, the kind with a crisp crust, irregular crumb, and tangy flavor; either fresh or day-old is fine. Cut the crust off the bread if you like, but I don’t bother. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, you can substitute common oregano in this particular recipe. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan. Croutons keep well for a couple of weeks in a tightly sealed container in the pantry. For parmesan croutons, simply add a handful or two of finely grated Parmegiano-Reggiano when tossing the bread cubes with the oil and spices.

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

 

½ C. Orzo

½ C. Frozen Peas

1 T. EVOO

2 T. Butter

1 T. minced Shallot

2 oz. Deli Ham, cut into strips

¼ C. grated Parmesan Cheese

Salt & Pepper

 

Bring small saucepan of water to boil over high heat.  Add the orzo and cook until al dente, about 9 minutes, adding the peas during the last 3 minutes of cooking.  Drain in sieve and transfer to bowl.  Add oil and stir to coat. Add the butter to the saucepan and melt over medium heat. Add the shallot and ham and cook until the shallot is soft and translucent, about 2 minutes. Return the orzo and peas to the pan and stir in the cheese. Season to taste with salt and pepper. (Pack hot into insulated, vacuum-sealed lunch containers.)

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

Sheet Pan Drumsticks with Carrots, Asparagus and Tarragon

 

1 T. salt

1 T. smoked paprika

1 T. granulated garlic

1 lb. carrots, peeled and sliced lengthwise 3 T. olive oil, divided

½  lb. asparagus

3 lb. chicken drumsticks

¼ cup white wine vinegar

3 T. honey

2 T. whole grain mustard

2 T. chopped tarragon

 

Preheat the oven to 425°. In a small bowl, mix the salt, smoked paprika, and granulated garlic until fully combined. Set aside.  Place the carrots cut side down on a large, rimmed baking pan. Drizzle 2 T. of the olive oil over them and toss until evenly coated. Sprinkle 1 tsp. of the prepared spice mixture evenly across the carrots. Spread them out flat and even again in the pan and cook for 15 minutes. Remove the pan from the oven. Push the carrots to one end of the pan to make room for the asparagus.  Toss the asparagus with 1 T. of olive oil, and then spread the spears out evenly across the cleared half of the baking pan. Sprinkle 1 tsp. of the spice mixture evenly across the asparagus and the carrots. Return the baking pan to the oven and cook for 5 minutes. Remove the pan from the oven and set the vegetables aside on a platter.  Add the chicken drumsticks to the empty sheet pan. Sprinkle enough of the spice mixture over the drumsticks to cover on all sides, and then spread them out evenly. Place the pan in the oven and cook for 15 minutes. Turn the pieces over, and then cook for another 15 minutes. Add the carrots and asparagus to the pan, arranging them in an even layer around the drumsticks. Cook for 5 minutes, or until the chicken has reached an internal temperature of at least 165°. Remove the pan from the oven and set it aside while you prepare the gastrique. (A gastrique infuses vinegar and a sweetener of some form, in this case honey, with flavoring agents of your choice. Its purpose is to bring out the full flavor and saltiness of meats.)  Place the honey in a saucepan over medium heat. Whisk constantly for 2 minutes until foamy. Add the vinegar and stir constantly for 3 minutes, and then remove the pan from the heat. Let the mixture sit for 2 minutes, and then stir in the mustard.  Drizzle the gastrique evenly over the chicken and vegetables. Sprinkle 1 T. of chopped tarragon evenly over the pan, toss gently to coat both sides, and then spread the ingredients back out. Sprinkle the remaining T. of chopped tarragon evenly across the entire pan, and then serve immediately.

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

Glazed Sesame Tofu and Avocado Salad with Miso Dressing

 

For the Miso Dressing:

1/4 cup golden miso

1/4 cup honey

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1 teaspoon minced peeled fresh ginger

2 tablespoons vegetable oil

For the Salad:

16 oz. extra firm tofu

oil for greasing the pan (sesame, vegetable, or canola will all work)

2 T. hoisin sauce

1 T. soy sauce (or tamari)

2 tsp. rice vinegar

1 tsp. Sriracha (Thai hot sauce), optional

1 head cabbage, very thinly sliced

2 large carrots, shredded

2 avocados, cut into bite-size pieces

1 T. white sesame seeds

 

Combine miso, honey, 1/4 cup water, lemon juice, sesame oil, soy sauce, and ginger in blender; blend until smooth. With machine running, gradually add vegetable oil. Season miso dressing to taste with salt and pepper. At least 30 minutes (and as much as several hours) before you start cooking, rinse and drain the tofu. Place it between several layers of paper or cotton towels and weigh it down with something heavy. (I sometimes use a heavy saucepan.) After the tofu has had a chance to drain, cut it into triangular wedges that are about 1/2-inch thick. Depending on the shape of your block of tofu, you want to have about 24 small wedges of tofu. Preheat the oven to 350 degrees F. Lightly spray or brush a baking sheet with oil. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar and Sriracha until evenly combined. Spread the tofu wedges evenly on the prepared baking sheet. Brush half of the hoisin mixture over the tops of the tofu. Bake until the tofu becomes crisp and dark brown, 15- 20 minutes. Remove the pan from the oven, flip the tofu and brush the remaining hoisin mixture over the unbaked sides. Return to the oven until the second side is crisp and dark brown, 15-20 minutes. In a large bowl gently toss the cabbage, carrots, and avocado in miso dressing (you may not need all of the miso dressing). Divide the dressed salad between four large bowls. Top each salad with a fourth of the baked tofu. Sprinkle with white sesame seeds. Serve immediately

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese

Herb Whipped Cream Cheese

 

8 oz [230 g] cream cheese, at room temperature

2 T. milk

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh basil leaves

2 T. chopped fresh chives

1 T. chopped fresh dill

1 tsp. grated lemon zest

 

Place the cream cheese, milk, salt, and pepper in a food processor. Process until the mixture is whipped and creamy, about 30 seconds. Add the basil, chives, dill, and lemon zest and pulse to combine.

 

ROASTED GARLIC AND HERB: Replace the lemon zest with several cloves of smashed roasted garlic.

 

MAPLE CINNAMON: Replace 1 Tbsp of the milk with maple syrup and add 1/4 tsp of cinnamon in place of the lemon zest and herbs.

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

 

5 lb. cherystone clams

1/2 cup cornmeal

 

For Parmesan Drizzle:

4 T. butter

4 ounces cream cheese

1 T. flour

1/2 cup milk

1/2 cup half and half

1/3 cup parmesan cheese

salt

 

For Clams:

3 T. butter

2 T. olive oil

1/2 vadalia onion, diced

4 cloves garlic, diced

1 cup white wine

pepper

1/4 cup fresh parsley, chopped

1 large plum tomato, diced

red pepper flakes

 

8 ounces thin spaghetti, cooked and drained

 

 

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

 

For Parmesan Drizzle: Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

 

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 – 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

 

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

Kuku Sabzi (Persian Herb Frittata)

 

Kuku sabzi can be served warm, cold, or at room temperature – making it the perfect make ahead dish and picnic favorite!

 

4 T. extra-virgin olive oil

5 oz chopped baby spinach (about 4 cups)

3 cups thinly sliced green onions

3 cups finely chopped fresh cilantro leaves and tender stems

2 cups finely chopped fresh parsley leaves

1 cup finely chopped fresh dill leaves and tender stems

12 large eggs

2 T. all-purpose flour

2 tsp. kosher salt

1 1/2 tsp. ground turmeric

1/4 tsp. freshly ground black pepper

 

Fresh mint leaves, for garnish (optional) Preheat the oven to 375°F [190°C] and set an oven rack in the middle position. In a large nonstick skillet, heat 1 Tbsp of the oil over medium-high heat. Add the spinach and green onions and cook until softened and wilted, about 2 minutes. Transfer to a large bowl and let cool for 10 minutes. Add the cilantro, parsley, and dill and stir to combine. In another bowl, whisk the eggs until lightly beaten. Add the flour, salt, turmeric, and pepper and whisk until smooth. Pour the mixture into the bowl with the herbs and stir until combined. Add the remaining 3 Tbsp of oil to a 9 in [23 cm] square pan and tilt the pan to coat the bottom and sides. Pour the egg mixture into the pan and transfer to the oven. Bake until the eggs are just set, about 30 minutes. Let cool for at least 10 minutes before cutting into 16 squares. Serve warm or at room temperature. Garnish with mint leaves before serving, if desired. Store, refrigerated, in a Stasher bag or an airtight container for up to 3 days.

 

To fry the kuku instead of baking::  Preheat 2 Tablespoons of olive oil over medium high heat in a 12 inch skillet. When the oil begins to ripple, pour half of the kuku mixture into the pan, lower heat to medium and cook until the kuku is set on the bottom and beginning to set on the top. Use the flat end of a spatula to divide the kuku into wedges. Flip one wedge at at time and continue to cook until the kuku is fully set and there is no raw egg in the middle. Move the cooked kuku onto a plate and repeat with the other half of the batter, adding more olive oil before you add the batter.