Most Adorable Spongebob Bento
The blue might be white cheese and blue food marker.
Best-Ever Chicken Carbonara
Best-Ever Chicken Carbonara
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 C. freshly grated Parmesan, plus more for garnish
1/3 C. freshly chopped parsley, plus more for garnish
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.) Garnish with Parmesan and parsley and serve immediately.
Cast-Iron Duck
Cast-Iron Duck
4 duck breasts
Kosher salt and freshly ground black pepper
Canola oil
With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels. (The less moisture the better: it will result in crisper skin—and crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes. Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as you’ll want them to brown. Once you’ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don’t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.
Salmon with Mango-Citrus Salsa
Salmon with Mango-Citrus Salsa
1 large navel orange
1 medium lemon
2 tablespoons olive oil
1 tablespoon capers, drained and coarsely chopped
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium mango, peeled and chopped
1 green onion, thinly sliced
4 salmon fillets (6 ounces each)
1 tablespoon canola oil
For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus peels in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl. Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit. Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections. Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.
Serving Size: 1 Fillet with ½ C. Salsa
Calories: 433
Fat: 26g
Fiber: 3g
Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic
Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic
2 T Cinnamon Pear Balsamic or your favorite!
2 T hot water
1/2 c. dried cherries (or could use dried cranberries)
1/3 c. pistachios, chopped (or your favorite nuts)
200 g. brie cheese wheel
2 T honey
Preheat oven to 350F. In a small bowl, add Cinnamon Pear Balsamic and hot water to dried cherries. Set aside and allow to soak for 15 minutes. While cherries are soaking, warm honey slightly in microwave or saucepan (to make it thin for drizzling). Using a brie baker or a baking sheet lined with parchment, place unwrapped brie. Using a fork or a vegetable peeler, lightly score or peel top rind of brie (leave sides and bottom intact). M Drain balsamic-soaked cherries, then place on top of brie. Sprinkle the pistachios and drizzle the warmed honey. Bake for 15 minutes or until brie has just started to ooze. Transfer brie to a serving platter if desired, and drizzle with extra Cinnamon Pear Balsamic. Serve warm with crackers, crostini or baguette slices.  Chef’s Note: Try with your favorite flavored Balsamic! We would recommend Black Currant, Blackberry Ginger, or Cherry Balsamic.
Bacon-Grilled Onion Rings
Bacon-Grilled Onion Rings
Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.
2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets
1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot
1 1/2 lb. thin-sliced bacon
Vegetable oil for oiling the grill grate
Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.
Yield: 4 servings
Calories: 260
Fat: 6g
Fiber: 1g
Garlic Butter Grilled Asparagus
Garlic Butter Grilled Asparagus
1/4 cup (1/2 stick) butter
2 cloves garlic, finely chopped
1 tsp. finely grated lemon peel
2 T. fresh lemon juice
1Â 1/2 pounds asparagus, trimmed
1 T. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
Place the butter in a skillet, and heat over medium heat until melted. Add the garlic and lemon peel to the butter, and cook, stirring constantly, for 1 minute. Remove the skillet from the heat, and then whisk in the lemon juice. Heat the grill to medium-high heat. Place the asparagus in a bowl and toss with the oil, salt, and pepper. Grill for 6 to 8 minutes, rotating every 2 minutes. Toss the asparagus in a bowl with the butter mixture. Serve warm.
Shells with Broccoli Rabe & Pancetta
Shells with Broccoli Rabe & Pancetta
Kosher salt and freshly ground pepper
1 1/2 pounds broccoli rabe (1-2 bunches)
1 pound large pasta shells, such as Barilla
Olio Santo Extra Virgin Olive Oil
1/2 pound pancetta, 1/4-inch diced
2 garlic cloves, minced
1 tsp. crushed red pepper flakes
8-10 ounces fresh ricotta
Freshly grated Italian parmesan cheese, for serving
Bring large pot of water to a boil and add 1 T. salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2-3 minutes, until just tender. With a wire skimmer, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta and set aside. Meanwhile, heat 2 T. of Olio Santo olive oil in a large sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for 1 minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 tsp. of salt, and 1 tsp. of black pepper and toss. Cook over medium heat for a few minutes until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzle with Olio Santo olive oil, and with grated Parmesan on the side.
Winter Green Market Meatloaf
Winter Green Market Meatloaf
¾ cup fresh breadcrumbs (about 1 English muffin)
3 T. milk
½ cup ketchup
2 T. Worcestershire sauce
2 T. brown sugar
1 T. reduced sodium soy sauce
1 T. Dijon mustard
1 large carrot (about 3 ounces), coarsely chopped
1 small onion (about 4 ounces), coarsely chopped
4 large cloves garlic, peeled
1 small serrano pepper, cut into 3 or 4 pieces
2 cups (packed) coarsely chopped kale (about 2 ounces)
2 T. unsalted butter
Kosher salt
1 pound 80 to 85% ground beef
½ pound ground pork
3 ounces crumbled good-quality feta cheese
1 large egg
Freshly ground black pepper
2 T. (lightly packed) chopped fresh oregano
Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper. Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon. In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale. In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ tsp. salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes). In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ tsp. salt, the breadcrumb mixture, and 3 T. of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.
Granny Smith, Cucumber, and Mint Infused Water
Granny Smith, Cucumber, and Mint Infused Water
1 Granny Smith apple, cored and seeded, thinly sliced into rounds
1/2 English cucumber, thinly sliced
4 sprigs fresh mint
1 gallon water
In a large pitcher combine the apple slices, cucumber slices, mint, and water. Refrigerate for at least 1 hour before serving.
Linguine with Artichokes and Leeks
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-oz. jars marinated artichoke hearts in oil, drained
3 T. olive oil
1 T. lemon juice
3 tsp. kosher salt
1 tsp. freshly ground black pepper
1 lb. linguine
1/2 C. freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise. Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper. Cook the linguine according to the package directions, reserving 1/2 C. of the pasta water. Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tuscan Rabbit Ragu with Papparedelle
Tuscan Rabbit Ragu with Papparedelle
3 T. olive oil
2-3 pounds hare legs, or lamb or beef stew meat
Salt
2 cups chopped onion
1 cup minced carrot
1 cup minced celery
2 T. sage leaves, chopped
2 T. rosemary, chopped
2 bay leaves
1 handful dried porcini mushrooms, about 1 ounce, chopped
2 T. tomato paste
2 T. red wine vinegar
1 28- ounce can crushed tomatoes
1 cup red wine
Parsley and grated cheese to garnish
If you need to soak the jackrabbit pieces, submerge them in buttermilk overnight. The next day, hack them into large pieces with a cleaver or kitchen shears. This will make them cook faster and fall off the bone easier. Rinse the hare under cold water and pat dry with paper towels. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the hare pieces well. Take your time and do this in batches. Don’t let the pieces touch each other as they brown. Salt them as they cook. When browned, set aside.
When the meat has been browned, add the onion, carrot and celery and cook, stirring occasionally, until the veggies begin to brown. Add the meat back to the pot, then the sage, rosemary, bay leaves and dried mushrooms. Mix well and allow to cook for a minute. Whisk together the tomato paste and wine and add that to the pot. Add the vinegar. Turn the heat to high to bring everything to a boil, then add the can of crushed tomatoes. Mix well, drop the heat to a bare simmer — only a few bubbles coming up to the surface — cover and let this cook until the hare meat wants to fall off the bone, up to 3 1/2 hours. When the meat is tender, fish out the bay leaves and discard. Remove the hare pieces and pull the meat from the bones. Return it to the pot. Ladle out about 1/3 to 1/2 of the sauce and put it into a food mill with a medium grate attached. Alternately, put it into a food processor or blender. Puree, meat and all. If you use a food mill you will have some dry, stringy hare meat left in the mill; discard or feed to your pets. Return the puree to the pot. Serve with pasta of your choice. I serve by putting the pasta in a large bowl, tossing it with a ladle of the sauce, then plating. I top each plate with some more sauce, then some parsley and some grated pecorino cheese.
Yield: 8 servings
Calories: 267 (not including pasta)
Fat: 8g
Fiber: 4g
Lemon Curd Marbled Muffins
Lemon Curd Marbled Muffins
1 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon sea salt
1⁄2 cup sugar
1 egg
1⁄2 cup plain yogurt
1⁄2 cup whole milk
5 tablespoons unsalted butter, melted and slightly cooled
1 cup lemon curd, divided
Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to overmix or you’ll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly “marble” it lightly through the mixture (a couple of light stirs is really all that is needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.
Invisible Apple Cake
Invisible Apple Cake
2 Eggs
50 g of Sugar
20 g of Butter
100 ml of Milk
70 g plain Flour
1 tsp of Baking Powder
1/2 tsp of Cinnamon
a pinch of Salt
Break the eggs into a large bowl; beat with sugar until white foam. Melt the butter on low heat; gradually add the butter into the dough, continuing to beat. Gradually add the milk into the dough. Beat well with a mixer. Add a pinch of salt, add baking powder according to the package instructions. Sift the flour into the dough, add cinnamon, and stir well. Peel the apples and remove the core, cut into thin slices. Put the apples into the bowl with dough, mix well. Grease with butter a one-piece form (18 x 24 cm, or 20-22 cm in diameter), sprinkle with 2 T. of flour. Put the dough with apples into the form. Bake the cake for 40 minutes at 180C. Leave to cool completely. Cut the edges with a sharp knife. Decorate with icing sugar.
Crudités with Garlic and Anchovy Dressing
Crudités with Garlic and Anchovy Dressing
This punchy anchovy-based dressing – similar to the Italian classic bagna cauda – is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge. It’s a superb accompaniment to all kinds of vegetables – raw or cooked. I love it as a dip for crunchy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower, and kale. It will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate but can be re- emulsified by shaking or whisking.
For the dressing:
2 anchovy fillets, drained
2/3 C. olive oil
2 garlic cloves, peeled
Leaves from a sprig of thyme
A few fresh basil leaves (optional)
1/2 small red chile, or a pinch of red pepper flakes
1 tsp. Dijon or English mustard
2 tsp. cider vinegar or wine vinegar
A few grindings of black pepper
A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods, and tender celery stalks
For the dressing, simply blend all the ingredients together in a blender until completely smooth. Or, if you are using fresh chile, you might prefer to chop it very finely by hand, then stir it into the blended dressing to give it a little texture. Let the dressing stand for half an hour or so, to allow the flavors to mingle and develop, then transfer to a bowl. Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole. Arrange them on a platter and serve with the dressing.
Tartiflette Toastie
Tartiflette Toastie
Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with Reblochon, but any semisoft washed-rind cheese, such as Brie (not too ripe), works well, or try a semi-hard cheese, such as Cheddar.
1 T. canola or olive oil
2 bacon slices, or a slice of cold ham, cut into small strips
1 cold cooked potato (baked, boiled, or even roasted), thickly sliced
1 to 2 T. heavy cream or creme fraiche
Sea salt and freshly ground black pepper
1 large, thick slice bread
3 to 4 thick slices (about 1 ounce) semisoft or semihard cheese (good melting cheese)
A few crisp, bitter salad greens, such as chicory, radicchio, or frisee, to serve
Heat the oil in a small frying pan over medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to color a little. If you’re using ham, add it now and stir until well heated through. Stir in the cream or crème fraiche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste. Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler. As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate. Serve at once, with a few crisp, bitter salad greens on the side.
Baked Breakfast Cheesecake
Baked Breakfast Cheesecake
21 ounces Ricotta cheese or cream cheese, or soft, very mild goat’s cheese (preferably unsalted)
5T. unsalted butter, melted and cooled slightly
3 T. fine or medium oatmeal, semolina or whole meal flour
A good pinch of sea salt
½ C. Superfine sugar
2 medium eggs, lightly beaten
Finely grated zest of 2 small oranges, plus 1 T. juice
3 T. raisins (optional)
Fresh fruit or fruit compote
Yoghurt or soured cream (optional)
Preheat the oven to 325°F. Generously butter a 9-inch springform cake pan. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using. Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center. Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.
ATK Spanish Tortilla with Garlic Mayonnaise
ATK Spanish Tortilla with Garlic Mayonnaise
2 large egg yolks
2 tsp. Dijon mustard
2 tsp. lemon juice
1 garlic clove, minced
¾ C. vegetable oil
1 T. water
½ tsp. salt
1/4 tsp. pepper
1.4 C. extra-virgin olive oil
1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and sliced crosswise 1/8 inch thick
1 small onion, halved and sliced thin
6 T. plus 1 tsp. extra-virgin olive oil
Salt and pepper
8 large eggs
1/2 C. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch 2 pieces
1/2 C. frozen peas, thawed
FOR THE GARLIC MAYONNAISE: Process egg yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water, salt, and pepper. Whisking constantly, slowly drizzle in olive oil. (Mayonnaise can be refrigerated for up to 4 days. Makes 1 1/4 cups.) FOR THE TORTILLA: Toss potatoes, onion, 1/4 C. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl. Heat 2 T. oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 28 minutes. In now-empty bowl, whisk eggs with 1/2 tsp. salt. Fold in hot potatoes, roasted red peppers, and peas. Heat remaining 1 tsp. oil in now-empty7 skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 15 seconds. Smooth top of mixture and reduce heat to medium. Cover and cook, gently shaking pan every 30 seconds, until bottom is golden brown, and top is lightly set, about 2 minutes. Using rubber spatula, loosen tortilla from pan. Shake pan gently until tortilla slides around freely, then slide tortilla onto large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature.
Baked Eggs on Mushrooms
Baked Eggs on Mushrooms
2 T. Butter
1 clove Garlic, minced
2 C. sliced Button or Cremini Mushrooms
¾ tsp. Fresh Thyme
½ C. grated Fontina or Mozzarella Cheese
2 Eggs
Pinch each Salt & Pepper
Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.
Pimento Cheese
Pimento Cheese
2 garlic cloves, grated on a Microplane
1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)
4 ounces cream cheese, softened
1/2 C. mayonnaise
1 tsp. cayenne pepper
1/2 tsp. kosher salt
8 ounces sharp cheddar cheese, grated (2 cups)
8 ounces Monterey Jack cheese, grated (2 cups)
Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.
Pan-Seared Halibut with Lemon Relish
Pan-Seared Halibut with Lemon Relish
1 lemon, quartered (about ¾ cup)
2 small shallots, thinly sliced into rings (about ¼ cup)
1 teaspoon kosher salt
1 cup pitted, coarsely chopped green olives, such as Castelvetrano
2 tablespoons capers, rinsed and patted dry
½ teaspoon red pepper flakes
¼ cup extra-virgin olive oil
¾ cup coarsely chopped flat-leaf parsley
Ingredients: For the halibut
1½ pounds skinless halibut fillet, cut into 4 pieces
½ teaspoon fennel seed, freshly ground
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.
Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.
Crab Risotto with Fine Herbs
Crab Risotto with Fine Herbs
1 T. oil
½ cup onion, finely chopped
2 cups arborio rice
¾ cup Chardonnay
3 cups light chicken stock, at a simmer
6 oz. shelled crab meat
2 T. fresh parsley, minced
2 T. fresh chives, minced
1 T. fresh chervil, minced
1 T. fresh tarragon, minced
2 T. whole butter
Freshly ground black pepper
1 lemon, juiced
Salt to taste
Heat oil in a medium saucepan over medium-high heat. Add onion and stir frequently. Sauté until onions are translucent, approximately 2 minutes. Add rice and sauté for 2 minutes, stirring constantly. Add wine and cook until evaporated. Begin adding simmering broth, ½ cup at a time, and stir constantly until the broth has been absorbed. Total cooking time is approximately 20 minutes or until rice is tender.
Add the crab and remove from the heat. Stir in the herbs, butter and lemon juice. Season to taste and serve immediately.
Shrimp Francese
Shrimp Francese
1 pound large raw shrimp (14 to 16), peeled and deveined, tails on
3 large eggs (beaten)
½ C. grated Parmesan cheese (preferably on a Microplane)
½ C. all-purpose flour (for dredging)
½ C. chicken broth
½ C. white wine
2 lemons (1 juiced and 1 sliced)
1 T. extra-virgin olive oil (plus more as needed)
1 T. unsalted butter (plus more as needed)
¼ C. fresh flat-leaf parsley leaves (packed )
Slice each shrimp along the back to open (butterfly) slightly. Whisk together eggs and cheese in a shallow dish; place flour in another shallow dish. Dredge shrimp lightly in flour, then coat completely in egg mixture. Whisk together broth, wine, and lemon juice; set aside. Heat a large skillet over medium-high heat. Swirl in oil, then butter. Cook shrimp in 2 single-layer batches, adding more oil between batches as needed, until golden, about 1 ½ minutes on each side; transfer each batch to a plate when done. Pour broth mixture into skillet and cook, swirling skillet, until reduced by half, 1 to 2 minutes. Remove from heat, add lemon slices and parsley, and pour over shrimp. Serve immediately.
Canned Preserved Lemons
Canned Preserved Lemons
1 dozen small lemons (about 3 pounds)
1 cup coarse sea salt
Extra-virgin olive oil
Fill a 1-quart canning jar with boiling water. Let the water sit for 1 minute; drain the jar and invert it on a clean towel to dry. Slice off and discard the stem and blossom ends of 6 of the lemons and cut them lengthwise into eighths. Put the wedges in a nonreactive bowl. Juice the remaining lemons; you should end up with about 1 cup of juice. Set the juice aside. Add the salt to the bowl and toss the lemon sections to coat before packing them into the jar. As you fill the jar, add the salt from the bowl, evenly distributing it throughout the jar. Cover the lemons with the juice, leaving ½ inch of headroom between the juice and nonreactive lid. Let the lemons sit at room temperature for a week. Shake the jar every day to redistribute the salt and juice. After a week, add oil to cover and refrigerate for up to 6 months.
Garlic Flan
Garlic Flan
1 head of fresh garlic with large cloves
2 cups heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 egg yolks
Butter for the ramekins or dish
2 tablespoons chopped chives for garnish
Equipment:
Six 3-1/2 inch ramekins or a soufflé dish
Potato masher
Whisk
Baking pan that’s as deep as the ramekins/dish
Preheat the oven to 350º F (175º C). Start boiling 2 cups water in a medium saucepan. Pull the head of garlic apart, but leave the cloves unpeeled. Have the water boiling, and drop the garlic cloves in. Lower the heat, and cook for 5 minutes. Drain the garlic onto a medium bowl and allow it to cool. In the meantime, butter the ramekins or soufflé dish well. Beat the egg yolks in a small bowl. Put the saucepan aside for later (no need to rinse). Start boiling 4 cups of water in a kettle for the final baking in a bain-marie. Squeeze each garlic clove – the cooked garlic will emerge from the root end, not the pointy top. Discard the peels. Mash the garlic with a potato masher until you obtain a paste. Pour the cream into the saucepan and add the garlic paste. Bring the mixture to a simmer. Stir in the thyme, salt and pepper. Take the saucepan off the heat. Add the beaten egg yolks to the cream mixture and whisk to distribute them well. Spoon the cream into buttered ramekins or soufflé dish. Place in the baking dish and put the whole thing in the oven. Pour enough boiling water into the baking dish to come up halfway up the sides of the ramekins/dish. This is important: less than halfway up, and the cream won’t cook all the way through. Bake for 25 minutes. Peek into the oven after 15 minutes. The top will caramelize, but if it looks like it might burn, place a layer of tin foil lightly over the tops of the ramekins/dish. If serving in ramekins, wait 10 minutes before turning them upside down to serve. If using a soufflé dish, serve the flan out of it in generous spoonfuls. Either way, garnish with chopped chives
Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze
Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze
1 lb. Pizza Dough (store-bought or home-made)
1/2 cup Unsalted Butter
8 large slices Ham (thinner slices will roll easier)
8 large slices Swiss or Provolone Cheese
1 T. Dijon Mustard
1 T. Honey
1 T. Poppy Seeds
If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.
Serving Size: 1 Roll
Calories: 407
Fat: 26g
Fiber: 1g
Home-Style Butterbeans
Home-Style Butterbeans
5 bacon slices, diced
1 small onion, minced
1/2 cup firmly packed brown sugar
1 (16-oz.) package frozen butterbeans
1/4 cup butter
2 teaspoons salt
1 teaspoon cracked pepper
Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.
Grilled Oregon Chinook in Matsutake Ginger Broth
Grilled Oregon Chinook in Matsutake Ginger Broth
1/4 cup tamari or shoyu
2 ounces fresh ginger root, peeled and sliced
1 tablespoon chili paste
2 tablespoons lemon zest
1/2 tablespoon sugar
6 (6-ounce) portions wild salmon (Chinook)
1/8 cup vegetable oil
1 1/2 cups julienned carrots
1 cup cleaned and diced leeks
1 cup julienned scallions
Seasoned broth, recipe follows
Sticky rice cakes, recipe follows
6 ounces matsutake mushrooms, grilled and sliced
1 tablespoon toasted sesame seeds
1 large onion, peeled and chopped
3 sticks celery, chopped
2 quarts water
1 piece konbu (dried giant kelp)
1 cup tamari or shoyu
4 ounces fresh ginger rootr, sliced
1 tablespoon chili paste
1/2 cup rice wine vinegar
2 tablespoons sugar
1 ounce katsuo bonito shavings
5 tablespoons rice wine vinegar
5 tablespoons sugar
4 teaspoons sea salt
3 1/3 cups short-grain rice, washed
4 cups water
1 (4 by 4-inch) piece konbu
Preheat grill. Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours. Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes. Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes. To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds. Seasoned Broth: Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids. Sticky Rice Cakes: Bring the rice vinegar, sugar and sea salt to a boil in a small saucepan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel. Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.
Oregon Hazelnut Pancakes
Oregon Hazelnut Pancakes
3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed
In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.
Bacon Chicken Chopped Salad
Bacon Chicken Chopped Salad
1 package (22 ounces) frozen grilled chicken breast strips
1 cup crumbled blue cheese
3 tablespoons white wine vinegar
1 tablespoon water
1/8 teaspoon coarsely ground pepper
1/4 cup canola oil
8 cups chopped romaine
3 medium tomatoes, chopped
6 bacon strips, cooked and crumbled
Heat chicken according to package directions. Cool slightly; coarsely chop chicken. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.
Serving Size: 2 1/3 Â C.
Calories: 348
Fat: 22g
Fiber: 2g
Italian Pasta Salad
Italian Pasta Salad
16 oz. fusili pasta, cooked according to package instructions
8 oz. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. cherry tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
1/3 c. olive oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste. Â Dress pasta with dressing and serve.
Get The Mix-Ins Right
Variety is the spice of pasta salad mix-ins. That’s how that phrase goes, right? But seriously, it’s all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:
Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.
Crunchy/Fresh Mix-Ins We’re talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.
Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.
Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.
Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there’s no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.
Get The Dressing Right
The dressing really ties everything together. Just like the mix-ins, you’re looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you’re making it, so as soon as you find your balance, you’re good to go. Here’s what ya need:
- Oil:Â use your favorite olive oil if you want that delicious rich flavor, or a neutral oil like vegetable oil or grape seed oil if you don’t.
- Vinegar: there’s SO many delicious vinegars, but some of our favorites are red wine vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar. Try to match your vinegar with your mix-ins. (For example: sliced cabbage, red peppers, chopped peanuts = rice wine vinegar. Basil, cherry tomatoes, mozzarella = balsamic or red wine vinegar.)
- Flavorings:Â minced garlic or shallots, fresh or dried herbs, spices or a scoop of dijon mustard all would be delicious add-ins. These flavorings are what gives your dressing personality.
- Sweeteners:Â although not totally necessary, we find that sometimes our dressings are a bit too acidic. (AKA that feeling when you taste it and it burns in the back of your throught.)Â A teaspoon or two of honey, maple syrup, agave, or even just plain sugar can help round out the acidity.
- Creaminess:also not entirely necessary, but if you’re craving a more bodacious dressing, try adding a scoop of mayo! This brings your pasta salad into a more traditional place, and we aren’t mad at that. If you don’t do dairy, pureeing your dressing with ripe avocado is a great substitute!
Baked Eggs with Lemon, Cream and Poppyseeds
Baked Eggs with Lemon, Cream and Poppyseeds
This simple dish deserves the best, freshest eggs you can find. serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.
6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided
1 medium shallot, finely minced, divided
2 tablespoons finely grated lemon zest, divided
1 ounce Parmesan cheese, finely grated (about ½ cup), divided
¾ cup heavy cream, divided
Kosher salt
8 eggs, at room temperature
2 teaspoons poppy seeds, divided
4 teaspoons finely chopped fresh chives, divided
Preheat the oven to 350 degrees F. Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier). Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt. Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.
Lemon Butter Chicken
Lemon Butter Chicken
4 Boneless Skinless Chicken Breasts
1/2 T. Smoked Paprika
3 T. Unsalted butter, divided
4 cloves garlic, chopped
1 C. chicken broth
1/2 C. heavy cream
1/3 C. Parmesan cheese, freshly grated
2 T. fresh parsley, chopped
Juice of 1 lemon
Splash of dry white wine
1/4 tsp. dried thyme
2 C. fresh spinach
1/4 tsp. salt
Fresh cracked pepper, to taste
Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 T. of butter in a large oven-proof skillet over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate. While the chicken is resting, return to the same skillet and melt remaining T. of butter in the skillet. Add garlic and sauté for 2 more minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.
Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to be too runny! Once your sauce is to the desired thickness, return the chicken to the oven proof dish. Place in the oven and cook for 30 minutes. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.
Braised Beef with Preserved Lemons & Harissa
Braised Beef with Preserved Lemons & Harissa
1 (3-pound) bone-in chuck roast, or 2 pounds stew meat
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil I medium onion, cut into large dice
1 Preserved Lemon or store-bought, rinsed and finely chopped (peel only)
3 cloves garlic, finely chopped
1½ teaspoons ras al hanout (see note)
1 teaspoon cumin seeds, coarsely ground
1 teaspoon coriander seeds, coarsely ground
1 to 3 tablespoons harissa, depending on your preferred heat level
3 cups beef stock or vegetable broth
2 sprigs fresh thyme
1 bay leaf
1 cup lightly packed, coarsely chopped flat-leaf parsley leaves
½ cup lightly packed, coarsely chopped cilantro leaves
Preheat the oven to 325 degrees F. Pat the meat dry with a paper towel and season well with salt and pepper. In a Dutch oven or heavy, ovenproof pan with a lid, warm the oil over medium-high heat. Add the meat and sear it for 3 to 4 minutes on each side for a chuck roast, or brown the meat on all sides for stew meat. Be careful not to crowd the pan, browning in 2 batches if necessary. Remove the browned beef from the pan to a large bowl. Add the onion to the pan and cook, stirring frequently to scrape up the brown bits on the bottom. After 3 or 4 minutes, or when the onion has softened slightly, add the lemon, garlic, ras al hanout, cumin, coriander, and harissa. Continue to cook for a few minutes, until the ingredients are aromatic. Put the meat back in the pan, along with any juices in the bowl. Add the stock, thyme, and bay leaf, and bring the mixture to a boil. Carefully remove the pan from the heat, cover it with the lid, and put it in the oven. Cook the beef for 2 hours (for stew meat) or 3 to 3½ hours for a larger, bone-in cut. Check the level of the stock occasionally, adding a little bit of water if the level is low or the pan or meat seems dry. The meat is ready when it is meltingly tender and has fallen off the bone. To serve, season to taste with additional salt and pepper, and add the parsley and cilantro. NOTE: Ras al hanout is a North African spice blend. Find it online and at well-stocked groceries or Middle Eastern markets. To make your own, lightly toast and grind 1½ teaspoons coriander seeds, ¾ teaspoon cumin seeds, and ½ teaspoon red pepper flakes. Add 1¼ teaspoons ground cinnamon, 1 teaspoon sweet paprika, and ½ teaspoon each of ground cardamom, ground ginger, and turmeric.
Rosemary-Garlic Breakfast Potatoes
Rosemary-Garlic Breakfast Potatoes
3 1/2 C. diced red potatoes (or a mix of red and small white potatoes)
1 T. finely chopped fresh rosemary
1/2 tsp. fine sea salt, plus more if needed
2 garlic cloves
Large pinch of freshly ground black pepper
3 T. olive oil
Preheat the oven to 35O°F. Line a baking sheet with foil. Put all the ingredients on the prepared baking sheet and toss to combine. Bake for about 1 hour, tossing the potatoes every 15 minutes; be careful, as they may stick to the foil. Once the potatoes are a nice golden brown and crispy on the edges, they are ready. Taste and add more salt, if desired, then serve.
One Pan Breakfast
One Pan Breakfast
4 oz. diced pancetta
4 oz. mushrooms, sliced
1 small leek—trimmed, halved and sliced
4 T. butter
4 eggs
chopped fresh parsley
4 slices toast
In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast
Prosciutto, Pesto & Fresh Mozzarella Panini
Prosciutto, Pesto & Fresh Mozzarella Panini
8 slices Italian bread
4 ounces prepared basil pesto
1/4 lb. thinly sliced prosciutto
8-12 slices fresh mozzarella
Olive oil, for brushing
Preheat the panini grill to medium-high heat. For each sandwich: Spread about an ounce of pesto onto one slice of bread. Top with 1/4 of the prosciutto and 1/4 of the mozzarella. Close the sandwich with a second slice of bread. Brush a little olive oil over the top slice of bread. Grill for 5 to 7 minutes, until the cheese is melted and the bread is toasted. Serve immediately.
Black-Eyed Pea Hummus with Crudités
Black-Eyed Pea Hummus with Crudités
1 (15.5 ounce) can black-eyed peas, drained and rinsed
2 T. tahini
1/4 tsp. chile flakes
1 tsp. apple cider vinegar
Kosher salt
1/2 C. extra-virgin olive oil
Crudités, for serving
Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.
Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata
Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata
2 bone-in rib-eye steaks, about 1 1â„2 lb [680 g] each
4 sweet potatoes, about 8 oz [225 g] each
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preserved Lemon Gremolata (see below)
One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature. Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. To prepare the potatoes in the oven: Preheat the oven to 425°F [220°C]. Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. Drizzle with oil, and season generously with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. To prepare the potatoes on the grill: Prepare a grill for direct cooking over medium-high heat, 400°F [200°C]. Grease the grill grate lightly. Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil, and season generously with salt and pepper. Place the pan on the grill, then cover the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill. Rub each steak with oil, and sprinkle salt and pepper generously over each side. Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side. Remove the steaks from the grill, and let rest for 10 minutes. Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.
PRESERVED LEMON GREMOLATA
2 T. white wine vinegar
2 tsp. honey
1â„4 C. [30 g] finely chopped shallot
1 C. [40 g] finely chopped fresh parsley
1â„2 C. [80 g] roasted, salted almonds, finely chopped
2 T. minced preserved lemon, plus 1 tsp. preserved lemon liquid
1â„2 C. [120 ml] extra-virgin olive oil
Kosher salt
Freshly ground pepper
In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper. Serve immediately, or store in an airÂtight container in the refrigerator for up to 1 week.
Pub Burgers with Bacon and Beer Cheese
Pub Burgers with Bacon and Beer Cheese (PNW)
Of all the many brew pubs in Portland, I can’t think of a single one that doesn’t have a burger on the menu. Burgers and beer just go well together, so why not put a little beer right on the burger itself? A light lager or pilsner adds just the right flavor, without too much hoppy bitterness. Flavorful grass-fed beef from Oregon’s local ranches make the best burgers, especially when mixed with a little bacon fat to keep them juicy.
4 slices bacon
1 1/3 pounds ground grass-fed beef
2 cloves garlic, grated on a fine grater
1 tsp. kosher salt
1 tsp. freshly ground black pepper
4 potato buns or other burger buns
Condiments: mustard, mayonnaise, and ketchup
4 slices of Tillamook Cheddar, if desired/
4 ounces extra-sharp Tillamook Cheddar, cut into chunks
1 scallion, ends trimmed, roughly chopped
1 clove garlic
¼ C. lager or pilsner beer, such as pFriem Export Lager
2 T. cream cheese or butter
1 T. Worcestershire sauce Kosher salt
Freshly ground black pepper
Make the beer cheese: In the bowl of a food processor, pulse together the cheese, scallion, and garlic until finely chopped. Add the beer, cream cheese, and Worcestershire sauce and process until pureed. Taste and season with the salt and black pepper. Refrigerate until ready to use; beer cheese can be made several days ahead. Make the burgers: In a sauté pan over medium heat, cook the bacon, turning occasionally, until brown and crisp, about 7 minutes. Remove from the heat. Transfer to a paper towel-lined plate and transfer the bacon grease to a small bowl or measuring cup. In a medium mixing bowl, combine the beef, 1 to 2 T. bacon grease (use the larger amount if the beef is lean), garlic, 1 tsp. salt, and 1 tsp. black pepper and mix with your hands until well combined. Shape into 4 burgers about V2 inch thick. Using the back of a spoon, make a shallow 1-inch-wide indentation in the center of each burger. (This will help them cook evenly and prevents them from shrinking.) Heat the grill to medium (35O°F to 450° F). Place the burgers on the grill and, with the lid closed, grill until charred on one side and they release easily from the grate, 4 minutes. Turn (add cheddar now, if using) and cook the other side until a thermometer inserted in the side and pushed all the way to the center reads 155°F, about 4 minutes more. Place the buns, cut sides down, and grill until lightly toasted, about 1 minute.  4 Spread the buns with your choice of the condiments. Place the burgers on the buns, spread each patty with the beer cheese, top with the bacon, and garnish as desired.