Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

 

Cooking spray

2 (103/4-ounce) cans chicken stock, or homemade

4 boneless, skinless whole chicken breasts

1/2 C. (1 stick) unsalted butter

2 medium onions, chopped

1 (8-ounce) package herb-seasoned stuffing mix

1 T. dried sage

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 (10.5-ounce) cans cream of chicken soup, or 2 1/2 C. homemade

Chopped Parsley, for garnish

 

Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray. In a large saucepan set over low heat, bring the chicken stock to a simmer. Add the chicken breasts, cover with a lid, and poach them for 15 to 20 minutes, or until they are tender, and the meat no longer shows sign of pink when sliced at the thickest part. Remove the pan from the heat and let the chicken cool in the poaching liquid. Reserve 2 C. of the cooking liquid. Cut the chicken into small cubes. In a large skillet set over medium-high heat, melt the butter. Add the onions and cook, stirring, until translucent, about 5 minutes. Add 1 C. of the reserved poaching liquid, the stuffing mix, sage, salt, and pepper. In another medium saucepan set over medium-low heat, combine the cream of chicken soup and the remaining 1 C. of poaching liquid. Heat for about 5 minutes. Put the chicken in the bottom of the prepared casserole dish. Pour the soup mixture over the chicken and top with the stuffing mixture. Bake for 30 minutes, or until the casserole is heated through and the edges are bubbling.

Savory French Onion Tart Casserole

 

This simple onion tart is a perfect example. It has a thin, flaky crust, a creamy caramelized onion filling, and a delicious topping of Gruyere cheese. With a “touch” of crumbled bacon, this meal is over the top! And even though tarts are great cut up into small pieces for use at parties, we prefer serving ourselves a larger slice along with a simple green salad dressed in our homemade Balsamic Vinaigrette dressing.

Tom Kha Gai Soup (Thai Coconut Soup)

Tom Kha Gai Soup (Thai Coconut Soup)

Tom Kha Gai Soup (Thai Coconut Soup)

 

2 cans of full fat coconut milk (aprox. 13 oz. each)

2 ½ cups chicken stock

2-3” piece galangal root, sliced thinly

2-3 stalks of lemongrass, tough outer leaf removed and sliced diagonally into 3” pieces

1 small shallot, sliced thinly (approximately ½ cup)

2 cups mushrooms, sliced

1-2 fresh or dried Thai chilies, depending on desired heat (optional)

6-8 kaffir lime leaves

1 ½ Tbsp. fish sauce

1 ½ Tbsp. palm (coconut) sugar

4 Tbsp. fresh limes juice (approximately 2 limes)

1 cup cilantro, chopped

 

In a large stock pot, add the coconut milk, chicken stock, galangal, and lemongrass and simmer at medium heat (do not allow it to boil) for approximately 10 minutes, stirring occasionally. Add shallots, mushrooms, chili, and kaffir lime leaves and continue to simmer for 10 more minutes, until the mushrooms are fully cooked. Turn off the heat and add in the fish sauce, palm sugar, lime juice and cilantro before serving. Note: it is best to leave everything in the soup so the flavor continues to intensify, but the galangal, lemongrass, chilies, and kaffir lime leaves are generally not consumed.

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

Roasted Chicken Parts with Brussels Sprouts and Shallots

 

1½ pounds Brussels sprouts, trimmed and halved

12 ounces shallots, peeled and halved

6 garlic cloves, peeled

4 tsp. minced fresh thyme, divided

1 T. vegetable oil, divided

2 tsp. minced fresh rosemary, divided

1 tsp. sugar

1½ tsp. table salt, divided

1 tsp. pepper, divided

2 T. unsalted butter, melted

3½ pounds bone-in chicken pieces (2 split breasts cut in half, 2 drumsticks, and 2 thighs), trimmed

 

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss Brussels sprouts and shallots with garlic, 2 tsp. thyme, oil, 1 tsp. rosemary, sugar, ¾ tsp. salt, and ¼ tsp. pepper. Combine butter, remaining 2 tsp. thyme, remaining 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper in bowl; set aside. Pat chicken dry with paper towels and sprinkle with remaining V2 tsp. salt and remaining 1/2 tsp. pepper. Place vegetables in single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken skin side up on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet. Brush chicken with herb butter and roast until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35 to 40 minutes, rotating sheet halfway through roasting. Transfer chicken to serving platter and let rest for 5 minutes. Toss vegetables with pan juices and transfer to dish with chicken. Serve.

ABM White Bread

ABM White Bread

ABM White Bread

 

For large (1 1/2 to 2-pound) machine

 

1 cup (227g) lukewarm water

1/3 cup (74g) lukewarm milk

3 T. (43g) butter

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

3 T. (35g) sugar

1 1/2 tsp. (9g) salt

1 1/2 tsp. active dry yeast or instant yeast

 

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all  the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.

Salami & Pasta Salad

Salami & Pasta Salad

Salami & Pasta Salad (instant pot)

 

4 cups elbow macaroni

8 cups water

4 large eggs, hard-boiled

8 oz. salami, thinly sliced

1 small cucumber, peeled, cut in half and sliced

2 cups chopped arugula

2 cups spinach

â…“ cup diced red onion

10 large stuffed green olives, sliced in half

¼ cup extra-virgin olive oil

Salt and pepper to taste

1 lemon, cut into wedges

½ cup shredded Parmesan cheese

 

Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally. Strain and rinse pasta until cool.  Peel and slice each egg in half and set aside.  Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives. Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together. Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

Strawberry Pazzo Cocktail

 

1½ ounces black pepper-infused gin (must be prepared well in advance)

¾ ounce fresh lime juice, chilled

3 ounces strawberry purée, chilled

½ ounce Simple Syrup, plus more to taste

Ice cubes

1 large, perfect fresh basil leaf for spanking

 

Mix the pepper gin, lime juice, strawberry purée, and simple syrup in a cocktail shaker with ice and strain through a fine-mesh sieve. Taste and add more simple syrup if you like a sweeter drink. The character of strawberries changes from month to month, so add more syrup or lime to adjust the flavor. Spank the basil leaf and float it on the drink. (Hold basil in on palm, and slab it hard with the other hand to release the oils)

 

Black Pepper-Infused Gin

 

2 cups gin, preferably Tanqueray 10

½ cup (4 ounces) black peppercorns

 

Pour the gin over the peppercorns in a clean glass container. Store in a cool, dark place for 24 hours. Strain, and put the peppercorns aside for another use. Cover the container and refrigerate for up to 2 weeks.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs

 

About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese

 

Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.

 

8 servings, 373 calories; fat 28g; fiber 1.4g

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

Roasted Beet Salad with Blue Cheese Cream and Creamy Pistachio Vinaigrette

 

6 golden beets, about 1½ pounds

6 Chioggia beets, about 1½ pounds

¾ cup olive oil

1 cup dry white wine, plus more if needed

2 tsp. sea salt, preferably gray salt

½ tsp. freshly ground black pepper

 

4 ounces mascarpone at room temperature

4 ounces blue cheese at room temperature

¼ cup heavy cream

Pinch of sea salt, preferably gray salt

Light grind of black pepper

 

¼ cup Champagne vinegar

2 tsp. Dijon mustard

½ shallot, minced

2 tsp. minced fresh thyme

2 egg yolks, plus 1 more if needed

1 cup pistachio oil

1 cup extra-virgin olive oil

1 T. ice water, if needed

½ tsp. sea salt, preferably gray salt

¼ tsp. freshly ground black pepper

1/3 cup pistachios, toasted

 

Chopped fresh flat-leaf parsley forg arnish

1 T. minced fresh tarragon for garnish

Microgreens such as micro arugula for garnish (optional)

1 T. Champagne vinegar for drizzling

3 T. extra-virgin olive oil for drizzling

 

Preheat the oven to 400°F. Wash the beets, cut off their tops and tails, and put them in a roasting pan. Pour the olive oil over the beets and then pour in enough white wine so at least half of each beet is under wine. Season with salt and pepper. Cover the pan with aluminum foil and roast for about 1 hour and 20 minutes, or until a knife blade slips into a beet easily. Remove from the oven and set aside until cool to the touch. Slip the peels from the beets. When ready to serve, slice the beets into 11/2-inch chunks. (The chunks don’t have to be uniform for this salad.) In a stand mixer fitted with the paddle attachment, combine the cheeses and beat on low speed until blended. Add the cream, salt, and pepper and beat on medium speed until smooth. Continue adding whipping cream gradually until a desired creamy texture is developed (Note: if you like your blue cheese cream a little thinner, feel free to add additional cream, 1 Tbs at a time until you reach your desired texture). Set aside until ready to assemble salad. In a blender, whir together the vinegar, mustard, shallot, thyme, and egg yolks until smooth. With the machine running, add the pistachio oil and then the olive oil, 1 T. at a time. If the mixture gets too thick, add the 1 T. ice water. You may want to stop if your blender gets warm, because you don’t want your emulsion heated. (If the emulsion breaks, it’s easy to fix: Scrape the vinaigrette out of the blender and set it aside. Cool the blender container in cold water, add another egg yolk and a couple of ice cubes, and then gradually add the broken vinaigrette back to the blender with the machine running.) Season with the salt and pepper. Chill 6 salad plates, and spoon the vinaigrette into a squeeze bottle or a pastry bag fitted with a small plain tip. Spoon about 2 T. of the blue cheese cream onto a chilled plate. Mound the beet chunks on top of the cream in an even mix of golden and Chioggia. Squeeze a circle of the vinaigrette around the periphery of the salad. Toss about a dozen toasted pistachios over the salad, very lightly sprinkle on the parsley and tarragon, and finish with a small mound of micro greens on the top if you like. Drizzle with vinegar and olive oil. Repeat for the other 5 salads.

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

 

1 C. mayonnaise

1 (8-ounce) container sour cream

2 T. Worcestershire sauce

2 tsp. fresh lemon juice

1 C. crumbled blue cheese (4 ounces)

12 slices bacon, cooked and crumbled

½ C. shredded Parmesan cheese (2 ounces)

1 garlic clove, minced

1 tsp. salt

½ tsp. freshly ground black pepper

1 head iceberg lettuce, cut into 8 wedges

Diced red onion and tomato, if desired

 

In a medium bowl, combine the mayonnaise, sour cream, Worcestershire sauce, lemon juice, blue cheese, bacon, Parmesan cheese, garlic, salt, and pepper. Stir well.  Put the lettuce wedges on 8 plates. Drizzle ¼ C. of the dressing over each wedge.  Sprinkle with diced red onion and tomato, if desired.  Serve.

 

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage

 

2 onions, roughly chopped

2 sticks celery, thinly sliced

small bunch fresh sage

salt and freshly ground black pepper

2 x 14 oz cans butterbeans in water, rinsed and drained

4 thick pork shoulder steaks

1 T. olive oil

2 C. dry cider

½ C. strong, good quality chicken stock

2 T. butter

1 Braeburn apple, peeled

1 tsp cornstarch mixed with 1 T. cold water until smooth

1 T. wholegrain mustard

 

Place the onions, celery and five shredded sage leaves in a slow cooker, then season with salt and freshly ground black pepper. Scatter with the butterbeans. Season the pork steaks with salt and freshly ground black pepper. Heat the oil in a non-stick frying pan then fry the pork until golden-brown on both sides. Transfer to the slow cooker. Pour the cider and stock into the frying pan, then bring to the boil. Pour over the pork, put the lid on, then cook on low for seven hours until tender and surrounded with sauce. Cut the apple into eight wedges and cut away the core. Heat the butter in a frying pan, then add the butter and fry for 8-10 minutes until golden-brown and just tender. Add about 15 more sage leaves, turn up the heat and fry until the leaves are crisp. Lift the pork steaks from the slow cooker and set aside in a serving dish. Mix the cornstarch paste and the mustard into the beans and stir till the sauce thickens a little. Transfer the sauce to the serving dish with the pork, top with the apples and crisp fried sage. Serve with crusty bread and a crisp green salad

Instant Pot Herbed Mashed Potatoes

Instant Pot Herbed Mashed Potatoes

Instant Pot Mashed Potatoes

6-7 medium russet potatoes, peeled and chopped into 1-inch pieces

½ cup vegetable stock

½ cup milk

1 stick butter (8 tbsp.)

2 tsp. onion powder

1 tsp. granulated garlic

1 tbsp. Italian seasoning herb blend

Salt and pepper to taste

 

Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes.  Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

 

4 cups baby spinach

6 Strips bacon

4 strawberries

balsamic reduction or other dressing

extra virgin olive oil or coconut oil

 

Make bacon roses: Preheat oven to 375ºF/190ºC. Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up. To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well. Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.

Keep checking on them to make sure they aren’t falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.

Make strawberry hearts: Cut the stems off the strawberries. Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.

 

Put the salad together: Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses. Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad. Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad.  The salad can be further garnished with walnuts, goat cheese, or other favorite toppings of your choice. Caramelized goat cheese would also be a great addition to the salad. You can also choose whichever dressing you prefer.

 

Notes: Most of the components of this salad can be made ahead of time. The bacon roses can be premade, and the strawberries can be washed, dried, and carved. They can then be sliced and placed on the salad at the time of serving.

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

Cast Iron Yorkshire Pudding

 

1½ cups all-purpose flour

¾ tsp. salt

3 eggs, room temperature

¾ cup water

½ cup beef drippings

¾ cup milk, room temperature

 

Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it’s the day before, cover and place in the refrigerator overnight). If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, prepare the mixture. Preheat oven to 400°F. Pour off drippings from roast beef and measure out desired amount (about ½ cup should do). Pour drippings into a 10” cast iron skillet and place into the oven until the drippings sizzle. Immediately pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut and serve immediately. Extra au jus or beef drippings can be poured on top for added flavor.

Master Recipe Meatballs

Master Recipe Meatballs

Master Recipe Meatballs

 

8 ounces ground beef

8 ounces ground pork

8 ounces ground veal

1/2 cup ricotta

1/3 cup shredded Parmesan

1/2 cup panko bread crumbs

2 large garlic cloves, minced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1 large egg

 

Preheat the oven to 400. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through. Boom.

 

 

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

 

2 T. olive oil, plus more for drizzling

1 tsp. cumin seeds (optional)

1 large or 2 small bunches kale (about 8 ounces total), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)

3 cups Simple Tomato Sauce

1 (15-ounce) can chickpeas, rinsed and drained

1 T. fresh lemon juice, plus additional wedges for serving

Kosher salt

1 (12-ounce) block feta, cut into ½-inch-thick slices

Freshly ground black pepper

Warm pitas or crusty baguette slices, for serving

 

Preheat the oven to 350°F.  Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.) Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

Chorizo and Chestnut Soup

Chorizo and Chestnut Soup

Chorizo and Chestnut Soup

 

Did you know chestnuts have the least fat of any nut at only 10%, and that nutritionally they resemble brown rice?

 

2 tablespoons olive oil

1 large onion, peeled and diced

1 medium carrot, peeled and diced

1 celery stick, chopped

4-8 oz (120-250g) Spanish cooking chorizo (Portuguese choriço would also be fine, or in a pinch substitute any garlicky smoked sausage), cut into 1/2-inch (1cm) cubes

2 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 1/2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon chili flakes or cayenne pepper (or to taste)

2-3 canned plum tomatoes, drained and roughly chopped

1 lb (500g) shelled chestnuts, fresh or vacuum-packed, roughly chopped

pinch (about 20) saffron threads, crumbled

4 cups (1l) water

about 1 lb. (450g) fresh chard or kale, tough stalks removed, washed and cut into ribbons (optional)

salt and black pepper

 

In a large, heavy pot, heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a generous pinch of salt and fry gently for about 20 minutes, stirring occasionally until the whole thing caramelizes and turns a fragrant golden brown. Now, add the garlic, cumin, thyme and chilli and cook for a minute more, then add the tomato and, after a couple more minutes, the chestnuts. Give everything a good stir and then add the saffron, water, and chard or kale if using, and simmer for about 20 minutes, until everything is soft. Remove the pot from the heat and with a potato masher, gently mash until the chestnuts have broken down and the soup seems quite thick. Season with salt and pepper and serve hot with whole-grain bread.

Mojo Chicken with Rice and Beans

Mojo Chicken with Rice and Beans

Mojo Chicken with Rice and Beans

 

This recipe doesn’t call for marinating the chicken, but if you’re feeling extra, go ahead and slip the chicken legs into a plastic bag with ½ cup Garlic Mojo Sauce and let it hang out in the fridge for however long you’ve got – two hours, four hours, even overnight.

 

4 whole chicken legs (thigh and drumstick)

Kosher salt

Freshly ground black pepper

2 T. vegetable oil

½ cup Garlic Mojo Sauce, plus more for serving

2 cups cooked basmati rice

1 (15-ounce) can black beans, rinsed and drained

2 scallions, thinly sliced

 

Trim any excess skin from the chicken legs, then pat the legs very dry with paper towels. Season generously with kosher salt and black pepper. Set a large, heavy skillet over medium heat and add the oil. Add the chicken legs, skin side down, and cook, lifting them once or twice to let the hot fat run underneath, until the skin is golden brown and crisp, 10 to 15 minutes. Transfer the legs to a plate, skin side up, and pour off all but 1 T. fat from the skillet. Pour the mojo and 1 cup water into the skillet and let it come to a simmer, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin side up. Cover the skillet, lower the heat to medium-low, and cook the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 15 to 20 minutes. Transfer the chicken to a clean plate. Add the rice and beans to the skillet and simmer, stirring occasionally, until it reaches your desired consistency. (I like it pretty wet, almost like a stew, so I let it simmer for only a few minutes.) Taste and season with kosher salt—you’ll need about ½ tsp., depending on how much you let the liquid reduce. Divide the rice and beans among four shallow bowls and top each bowl with a chicken leg and some scallions. Serve with extra mojo on the side.

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 II

Ricotta Scrambled Eggs II

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.