Basic Fennel Dressing
½ C. Olive Oil
½ C. Peanut Oil
½ C. Red Wine Vinegar
½ C. White Vinegar
1 tsp. Sugar
1 tsp. Dry Mustard
1 tsp. ground Fennel
2 tsp. Lemon Juice
1/8 C. Dried Parsley
Salt & Pepper to taste
Blend oils and vinegars. Add remaining ingredients, mixing well.
Barbecued Chicken Pasta
16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked
1 T. olive oil
3 boneless skinless chicken breast halves — cut into 1/2-inch cubes
¼ C. green bell pepper, sliced thin
¼ C. red onion, sliced thin
2 cloves garlic — pressed
½ C. spaghetti sauce (your favorite)
¼ C. barbecue sauce
1 C. grated Provolone cheese
3 green onions — chopped
¼ C. cilantro — chopped
Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat. Drain pasta, reserving 1/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.
Yield: 6 servings
Calories: 530
Fat: 11g
Fiber:Â Â 3g
Sweet and Spicy Pineapple Pork
1 T. olive oil
3 pork chops (1/2 lb.)
Salt and pepper
1 large red onion, chopped
2 garlic cloves, chopped
1 red bell pepper (i used yellow), cored, seeded, and chopped
1 jalapeno pepper, seeds removed, finely chopped
1 8-oz can pineapple chunks in juice
1/2 C. chicken broth
Cooking Spray
Preheat oven to 375. Heat a large skillet over medium-high heat to high heat with cooking spray. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove the oven and let them rest, covered with a piece of foil, for a few minutes. While the chops are in the oven, return the skillet to medium-high heat and add the remaining olive oil. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Pour the sauce over the chops and serve.
Brussels Sprout Mezze
2 T. EVOO
4 cloves Garlic, sliced
1 small Onion, chopped
1 oz. Sun-Dried Tomatoes, cut into fine strips
2 ½ C. chopped Tomatoes
1 lb. Brussels Sprouts, outer leaves removed and stems trimmed
Salt, Sugar, and Pepper to taste
1 T. Pesto
Parmesan for serving
Heat oil in saucepan with a close-fitting lid over moderate heat. Slowly fry garlic, onion and sun-dried tomato. When softened, add chopped tomatoes. Cook 5 minutes, and then add the sprouts. Season with salt, pepper and a pinch of sugar. Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.
Balsamic Marinated Steak
3 oz. beef, loin cut
3 tsp. balsamic vinegar
1 clove garlic
2 tsp. oregano
1/4 tsp. black pepper
1 tsp. onion powder
1/2 tsp. olive oil
Mince garlic. Combine vinegar, olive oil, oregano, onion powder, black pepper and garlic in a shallow pie plate or dish. Add steak and marinate, refrigerated, for about 30 minutes, turning meat once. Preheat grill or broiler and cook steak on highest oven rack for 4-6 minutes, turn, brush with remaining marinade, and grill 3-4 minutes more, depending upon your preference (medium or well done.) Serve.
How to Throw the Ultimate Bagel Brunch
Bagels
Start with homemade bagels if you have the time! If not, no worries you can buy fresh bagels the same morning you plan on having your breakfast or brunch. Plan on 1 ½ per person.
Consider Mini Bagels
Make or buy a variety! A batch of plain is a must but I always include whole wheat, sesame, everything, onion, egg, cinnamon raisin, etc.
Keep a toaster handy for those who like a toasted bagel.
Toppings
butter
Variety of cream cheeses (plain, scallion, lox, etc)
Horseradish Dill Schmear
Berry & Cinnamon
Maple-Spiced Pumpkin
Variety of jams
Nut Butter / Nutella
Nuts (sliced Almonds, glazed Pecans, chopped Walnuts, etc.)
Sliced Fruit
Smoked salmon
Salmon Roe
Bacon
Tuna salad
Egg salad
Hummus
Scrambled eg
gs or Sliced Hard Boiled Eggs
Sliced cucumbers
Thinly sliced radishes
Sliced tomatoes
Roasted Red Pepper
Avocado
Capers
Scallions
Red onion, sliced thinly
Sprouts
Fresh dill or chives
Lemon Wedges
Everything Bagel Seasoning
Sides
Fruit Salad
Strawberry-Rhubarb Salad with Mint and Hazelnuts
Citrus Wedges
Caprese Salad / Cantaloupe Caprese
Drinks
Coffee
Creative Coffee Cart Station
Tea
Juice (Orange, Grapefruit, Cranberry)
Cocktail
Mimosas (DIY Mimosa Bar)
24th Street Spritz
DIY Sparkling Bar
Spicy Asian Vegetable Salad
1 C. snow peas
6 large bok choy leaves, cut into ¼ inch strips
1 C. shredded napa or Chinese cabbage
4 ounces daikon, peeled and cut into sticks (about 2/3 C.)
1 medium yellow bell pepper cut into strips
2 fresh shiitake mushrooms, stemmed and thinly sliced
4 scallions, trimmed and thinly sliced on the diagonal
Topping:
¼ C. cashews (optional)
1 small bunch enoki mushrooms
Dressing:
¼ C. soy sauce
1 ½ tsp. rice wine vinegar
1 tsp. sugar
1/2 to 1 tsp. chili oil
1 tsp. toasted sesame oil
Up to 2 tsp. untoasted sesame oil (or use peanut or vegetable oil)
Bring pot of water to a boil over medium heat. Add the snow peas and cook for 30 seconds, or until bright green. Drain and rinse under cold running water. Thinly slice on the diagonal. Set aside. Toss together the bok choy and the cabbage and place in the centre or a platter or bowl. Toss together the daikon and yellow pepper and place on top of the cabbage. Top with the snow peas, shiitake mushrooms and scallions. Sprinkle with the cashews, if using. Place the enoki mushrooms in the centre. Combine the soy sauce, rice wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Whisk in the oils. Serve the dressing on the side.
Sparkling December Sunsets
3 C. Guava or Passion Fruit Juice
1 Bottle White Wine or White Grape Juice
16 oz. Sparkling Water
Mix all ingredients in 2-quart pitcher. Serve over ice.
Baked Pasta with Chicken Sausage
Coarse salt and ground pepper
1 tsp. olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1/4 C. vodka, (optional)
1 medium red onion, chopped
1/2 tsp. dried oregano
1/2 C. heavy cream
1 lb. rigatoni
10 oz. baby spinach
12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated
1/4 C. grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Beefy Hand Pies
1 1/2 tsp olive oil
1/2 small red onion, chopped
1/4 tsp fresh thyme leaves
1 slice white bread, crusts removed
1/4 pound ground beef
1 T. ketchup
2 T. freshly grated parmesan
Salt and pepper to season
One 7.5 ounce store bought refrigerated piecrust
1 egg, beaten with a pinch of salt
Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine. Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg. Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.
From Top 100 Finger Foods
Bûche de Noël Log
6 egg whites
3/4 C. sugar
6 egg yolks
3/4 C. flour
1 C. canned pumpkin
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
8 oz. cream cheese
1/2 C. confectioner’s sugar
1/4 C. chopped pecans, toasted
2 T. each butter and milk
1 tsp. vanilla
Prepare 15″ x 10″ x 1″ jellyroll pan. Spray with non-stick cooking spray; line with wax paper; spray again. Beat egg whites until soft peaks form. Gradually add 1/4 C. sugar, beating until stiff peaks form when beater is raised. Set aside. Beat yolks at high speed gradually adding 1/2 C. sugar until very thick. At low speed, beat in flour, pumpkin, baking powder, cinnamon and nutmeg. Fold mixture into egg whites. Spread into jellyroll pan. Bake at 375º for 15 minutes or until surface springs back when gently pressed with fingertip. Turn out on towel sprinkled with confectioner’s sugar. Remove wax paper. Roll up starting with short end. Cool on rack 1 hour, seam side down. In bowl beat cream cheese with confectioner’s sugar, pecans, butter, milk and vanilla. Unroll cake. Spread cheese mixture to within 1-inch of edges. Roll cake; place seam side down on serving plate. Chill at least 1 hour. Makes 10-12 servings. Refrigerate leftovers.
Turkey Sausage in Sherry and Garlic
1 T. olive oil
1 onion, sliced into half moons
Salt and pepper
3 links hot turkey sausage
3 cloves garlic, minced
¼ c. dry sherry (not cooking wine)
1-14 oz. can diced tomatoes with Italian seasoning
Heat the oil in a large skillet over medium-high. Add the onions and sauté until soft, about 4 minutes. Push the onions to the edge of the pan and add the sausage links. Sear the sausage for 3-4 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the sherry, then add the can of tomatoes with their juice. Adjust heat so the liquid is at a simmer and cook for 10-15 minutes or until the sausages are cooked through and the sauce is well-thickened. Remove sausage links from skillet and slice on the diagonal. Return to skillet to coat with sauce and serve. Good with crisp polenta triangles.
Pile o’ Presents Cheeseballs
1/2 C. (1 stick) unsalted butter, at room temperature
24 oz. (3 packages) cream cheese, at room temperature
2 T. lemon juice
1 1/2 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
1/2 tsp. sea salt
1/2 tsp. fresh ground white pepper
8 oz. sharp cheddar cheese, finely grated
3/4 C. dried cranberries, finely chopped
2 T ginger apple chutney (or other flavorful chutney)
6-8 oz. feta cheese, crumbled
1 shallot, finely chopped (should yield about 1/4 c)
1 C. finely chopped pecans
8 oz. chèvre
1/2 C. green onions, finely chopped (whites & greens)
1/3 C. fresh parsley, finely chopped
Additional dried cranberries, green onions, parsley leaves, and pecan halves to “wrap” packages
Various crackers for serving
Combine butter, cream cheese, lemon juice, Worcestershire sauce, red pepper, salt, and white pepper in a large bowl. Mix well until smooth & creamy. Divide the mixture evenly into three separate bowls, using the original mixing bowl for one third. To the first bowl, add the cheddar, cranberries, and chutney and mix well. To the second bowl, add the feta, shallot, and pecans and mix well. To the third bowl, add the chèvre, green onions, and parsley and mix well. Find a serving platter large enough to hold three cheeseballs and crackers and set aside. Stretch out a piece of plastic wrap to about 2 feet long. Scoop the contents of one bowl onto the plastic wrap and fold the wrap around the cheese. Mold the cheese to the desired shape using your hands. Gently pull the plastic wrap away from the cheese and carefully place the cheeseball onto the serving platter. Repeat with new plastic wrap for the other two mixtures, shaping each one slightly differently to make your pile of packages more interesting. Refrigerate for at least one hour. After an hour, the cheeseballs should be fairly firm. Wrap your packages by arranging the additional cranberries, green onions, parsley leaves, and pecan halves (each to their respective flavor) as you would ribbons and bows. Use your creativity! Return the cheeseballs to the fridge until 1 hour prior to serving. Remove one hour prior to serving. Arrange crackers around the cheeseballs, providing an additional bowl of crackers on the side.
Bourbon Squash Soup with Parmesan Frico
2 tsp. extra-virgin olive oil, plus more for brushing
1 acorn or butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
1 med. yellow onion, chopped
2 celery ribs, chopped
2 med. carrots, chopped
1/2 hot red chile, seeded and chopped
2 garlic cloves, chopped
2 tsp. fresh thyme or 1 tsp. dried
1/4 C. bourbon whiskey
4 C. chicken stock, preferably homemade, or low-sodium store-bought
Frico:
1 C. freshly grated Parmesan cheese
2 tsp. all-purpose flour
2 T. pepitas (shelled pumpkin seeds) – I couldn’t find these and therefore left them out.
1 tsp. finely chopped rosemary or thyme leaves (optional) – I left out
A grind of black pepper (optional) – included
1/4 tsp. cayenne (optional) – included
Make the soup: Preheat the oven to 375. Brush olive oil on the cut sides of the squash and season with salt. Put the squash cut side down on a baking sheet, cover with foil, and roast for one hour, until tender. Remove from oven, turn the squash over, and let cool. Scoop the squash out of the rind and set aside the flesh. Lower the oven temperature to 350. In a large Dutch oven or stockpot over medium heat, warm the olive oil, then add the onion, celery, and carrots, and cook until soft, 8 minutes. Add the chile, garlic, and thyme, and cook until fragrant, 1 minute. Then, add the squash, whiskey, stock, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce the heat and simmer until slightly thickened, 20 minutes. Meanwhile, make the frico: Mix together in a small bowl the Parmesan, flour, pepitas, and any of the optional add-ins. On a baking sheet lined with parchment paper, make 1-T. piles of the mixture with a couple inches between each, and spread them out into ovals about 4 inches long and 2 wide. Bake in the oven until golden brown, 6 to 8 minutes. Let them cool on the baking sheet. If you have time, first allow the soup to cool, and then puree in batches or with an immersion blender; reheat before serving. If not, be aware that hot liquids can explode out of food processors and blenders; hold on to the lid with a kitchen towel and proceed carefully. Season to taste with salt and pepper. Tuck a frico into each bowl of hot soup, and serve.
Bruschetta with Strawberry and Tomato Salad
1 cup diced fresh ripe strawberries
1 cup diced grape tomatoes
1 small garlic clove, minced
3 tablespoons thinly sliced basil leaves
2 tablespoons extra-virgin olive oil, plus more for brushing
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 baguette, sliced on the diagonal 1/2 inch thick
In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let rest for 30 minutes, stirring now and then.  Heat an outdoor or indoor grill or grill pan to medium-high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side. Arrange on a platter.  Cover the warm grilled bread slices with a generous layer of strawberry-tomato salad. Serve immediately.
Quebecois Feves au Lard (Maple Baked Beans)
Serves 12-15 as a side dish. If you’re cooking this for just one or two people, halve the recipe and you should have no trouble finishing it in a couple days.
1 (16 oz.) bag of dried navy beans, soaked overnight and drained (though not as true to the original, you can also use cannellini, kidney, or black beans — or any bean that can hold up well to all that cook time)
1 slice pork fatback or 8 oz. salt pork
1 medium onion, finely chopped
1.5 tsp. salt
1 tsp. ground pepper
2/3 C real maple syrup
1.5 tsp. dijon mustard
6 C water
Preheat oven to 350°F. In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard. Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally. Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty.
Soft-Boiled Eggs with Buttery Herb Soldiers
4 large eggs
1 or more of the Flavored Butters (here)
4 slices rustic country bread, toasted, then cut crosswise into 1/2-inch-wide soldiers Kosher salt
Freshly ground black pepper
Special equipment: 4 egg cups
Bring a medium saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the pot and begin timing immediately, boiling the eggs for 4 minutes. Using slotted spoon, transfer to a colander and rinse under cold running water for 1 minute. Place eggs upright into cups.  Using a paring knife, tap around then cut off the top 1/4-1/2 inch of each egg. Serve the flavored butters to spread on the soldiers for dipping, small spoons for digging out once you’ve finished the yolks, and salt and pepper for seasoning.   KITCHEN WISDOM: Egg Cups If you don’t have egg cups, fill small serving bowls with uncooked rice to hold the eggs.
Yellow Tomato Virgin Bloody Maria
3 lbs. yellow tomatoes, peeled and cut into large pieces
1 or 2 green jalapeno peppers, stem removed and cut into large pieces
1 lemon, cut into wedges
1 oz. fennel spice rub
6 fennel fronds
Gray sea salt
In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving. Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond.
BBQ Chicken Rollups
2 ounces cream cheese, softened
¼ teaspoon onion powder
¼ teaspoon garlic powder
1½ cups cooked shredded chicken
¼ cup BBQ sauce
1 (28 ounce) roll Pillsbury Crescent Rolls
4 slices jack cheese, sliced diagonally
2 (12 ounce) packages Green Beans
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Progresso Panko Bread Crumbs
kosher salt to taste
Preheat the oven to 375°F. Mix together the cream cheese, onion powder, and garlic powder. Set aside. Mix together the BBQ sauce and shredded chicken. Unroll the crescent rolls and pull them apart at the perforations. Place a triangle of cheese on each roll at the bottom (see crescent roll package instructions for where the “bottom” is located; it will be the portion of the roll that you roll away from you). Top the cheese with a spoonful of the BBQ chicken and then a teaspoon of the cream cheese mixture. Roll the stuffed crescent up and place on an ungreased baking sheet. Bake for 12 minutes. While the crescents bake, place the green beans in a deep pan with about 2 inches of water. Cover and let the water come to a boil. After 3 minutes drain the green beans. Add the oil and garlic to the pot. Add the green beans back in and toss everything together over medium high heat. Sprinkle with the panko bread crumbs and kosher salt to taste.  Serve everything hot.
Lemon-Cranberry Pound Cake
Cranberries:
1/3 C. (80 ml) lemon juice
2 T. brandy
1 T. granulated white sugar
4 oz. (115 grams) dried cranberries or dried cherries
Pound Cake:
1 3/4 C. (245 grams) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C. (227 grams) unsalted butter, room temperature
1 C. (200 grams) granulated white sugar
4 large eggs
1 1/2 tsp. pure vanilla extract
Zest of one lemon
For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, sugar, and dried cranberries just to a boil. Cover and remove from heat. Let cool completely and then drain, reserving cranberries. For Cake: Preheat oven to 350 degrees F (177 degrees C). Butter (or spray with a non-stick pan spray) a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan and then line the bottom of the pan with parchment paper. In a medium sized bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of your electric mixer, cream the butter until soft and creamy. Gradually add the sugar and continue to beat until light and fluffy (about 3 – 5 minutes). Scrape down the sides of the bowl. Then add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth. Stir in the lemon zest and drained cranberries, making sure you do not over mix. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for approximately 50 – 65 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack for 10 minutes and then remove it from the pan to cool completely. This cake can be stored for a few days at room temperature, one week in the refrigerator, or about one month frozen.
Turkey, Muenster, and Cranberry Sandwich
3 thin slices Roast Turkey
1 small slice Muenster Cheese
2 slices Whole Grain Bread
1 T. Mayonnaise
2 tsp. chopped Dried Cranberries
1 tsp. finely sliced Scallion
Salt and Pepper
Small handful shredded Lettuce
Lay turkey and cheese on one slice bread, mix together mayonnaise, cranberries, scallion and seasonings. Spread over the cheese, then scatter lettuce on top. Add second slice of bread and cut into 4 pieces.
From Lunch Boxes and Snacks
Pea and Ricotta Gnocchi with Zucchini Ribbons
5 T. Â extra virgin olive oil, plus extra, to drizzle
2 spring onions, trimmed, finely chopped
2 1/2 cups  frozen peas
4 C. firm full-milk ricotta
1 cup finely grated parmesan, plus extra shaved, to serve
1 1/2 cups plain flour
1 egg
2 tablespoons lemon juice
3 zucchinis, peeled or shaved into ribbons
4–6 slices Prosciutto
2 tablespoons small basil leaves
Heat 2 tablespoons oil in a pan over medium heat. Add onions and stir for 3 minutes or until soft. Add peas and stir for a further 5 minutes or until peas are soft. Process mixture in a food processor until almost smooth. Transfer to a bowl. Cool. Add ricotta, 40g (1/2 cup) parmesan, flour and egg to pea mixture, season with salt and pepper, then stir to combine. Line a large oven tray with foil, then drizzle with oil. Bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Using a tablespoon, scoop a spoonful of pea mixture. Using a second spoon, scoop under the mixture and gently push the oval-shaped scoop (quenelle) into the water. Working quickly, repeat to make 10 gnocchi. Cook for 2 minutes or until gnocchi float to the surface. Remove with a slotted spoon and place on tray. Repeat process 3 more times; makes 40 gnocchi.
Prime Rib Roast
1 (3 to 4-lb.) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 C. olive oil
Gravy:
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 C. beef stock
Preheat oven to 400 degrees F. Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per lb. for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving. Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 C. of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
Prince Fish
1 1/4 lb. cod fillets
1 tsp. salt
1 C. boiling water
1 C. milk
6 large shrimp, peeled and cooked
12 asparagus stalks
Sauce:
2 T. butter
3 T. flour
1 1/4 C. chicken broth
1 C. heavy cream
4 T. sherry, white wine or white grape juice
Salt and white pepper
Preheat oven to 350-degrees. Cut fillets into 3-inch pieces. Put them into a 9×13-inch baking dish, sprinkle with salt. Melt butter in a skillet, whisk in flour. Stirring, add stock and cream. Simmer sauce uncovered until slightly thickened. Add sherry, salt and pepper to taste. Arrange the poached fish on a warm platter. Place three shrimp on both ends, arrange asparagus between fish pieces and lengthwise on platter. Drizzle sauce over fish. Serve remaining sauce and asparagus on the side.
Stuffed Zucchini
10 small / medium Zucchini, uniform in size, about 3 lb. total
Salt and Pepper
3 Eggs, lightly beaten
2 C. freshly grated Parmigiano-Reggiano
½ – 2 C. Dry Bread Crumbs
Parsley, to garnish, if desired
Preheat oven to 425. Spray baking sheet with oil. In large pot of boiling water cook zucchini until fork tender, about 7 minutes. With slotted spoon, transfer to a bowl of ice water to stop cooking. Leave in water a few minutes. Remove and pat dry with paper towels. Halve the zucchini lengthwise and scoop out pulp, leaving 1/3 inch shell. Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.   Squeeze pulp dry and place in food processor. Add eggs, cheese and bread crumbs and pulse a few times to combine. Do not turn it to paste. Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture. (You can use a pastry bag for a decorative finish.) Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes. Serve warm or room temperature.
From Crowd Pleasing Potlucks
Bacon Cheddar Scallion Scones
3 C. flour
1 T. baking powder
1 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 stick butter, cut into small pieces, about 5 ounces of cheddar, grated
4 green onions
10 slices bacon, cooked crisp and crumbled
3/4 C. buttermilk
1 large egg
Preheat oven to 400°. Combine dry ingredients (flour through cayenne). Add in butter and work with your hands to combine – press butter between your fingers to form thin sheets. Add cheese, green onions, and buttermilk, and mix together. Add bacon and egg and mix until all the ingredients are incorporated. Turn dough out onto a flat surface and knead a few times to smooth out the dough. Form dough into a ball, then flatten into a 1/2-inch thick disk. Cut the disk into wedges. Spread wedges across a parchment-lined baking sheet, leaving a little room around them. Bake for 16-18 minutes, or until the bottom of the scones start to brown and the cheese in the scone begins to turn golden. Best served warm
Jam Sweetheart Cookies
For the dough:
2 1/2 cups flour, plus extra for sprinkling
3/4 superfine sugar
2 sticks (8 oz) soft butter, diced
1 large egg yolk
2 tsp vanilla extract
1/2 tsp. salt
For the filling:
4 T. softened butter, plus extra for greasing
1 cup powdered sugar, sifted
Jelly or jam
A few drops of vanilla extract
1 tsp. water
Making the dough: Beat the butter and sugar together in a bowl. Add the egg yolk and vanilla extract and beat the mixture until it is smooth. Next, add the flour and salt and mix everything together to form a smooth dough. Mold the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Â Preheat the oven to 350ËšF. Roll out dough to 1/4 inch thick on a lightly floured surface and cut out circles with a 2 1/2 inch fluted round cookie cutter. Re-roll the trimmings until you get approx 40. Place half the circles onto prepared baking sheets and cut out the centers using a small 3/4 inch heart-shaped cutter. Place the remaining circles onto baking sheets and leave these whole. Bake the cookies for about 12 minutes or until golden. Leave for a few minutes then transfer to a wire rack to cool completely. Make the butter frosting by beating the butter until smooth, then gradually beating in the powdered sugar, water, and vanilla extract. Spread frosting over the whole (not heart) cookies. Now spoon on the jam. Drop a small spoonful of jam on top of the butter frosting. Put the heart cookies on top.
Bacon & Scallion Cornbread
1 C. flour
3/4C. cornmeal
3 T. sugar
1 1/2tsp. baking powder
3/4tsp. salt
1/2tsp. baking soda
1/2tsp. pepper
1 C. buttermilk
2 eggs
4 slices bacon, chopped
1 bunch scallions, thinly sliced, green and white parts separated
3 T. unsalted butter
Preheat the oven to 425 degrees . In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. In a small bowl, whisk together the buttermilk and eggs. In a large (10-inch) cast-iron skillet, cook the bacon over medium heat until golden but not crisp, about 5 minutes. Stir in the scallion whites and butter. Cook, stirring occasionally, until the scallions soften, about 3 minutes. Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot bacon mixture, leaving some fat in the skillet. Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the skillet for 5 minutes before serving.
Jicama-Carrot Salad with Dried Cherries
1 small jicama
small head of Boston lettuce (also called butter lettuce)
1/2 C. shredded carrots
2 scallions (white and green parts), chopped
1/3 C. dried cherries
1 tsp. Dijon mustard (country style)
2 T. lemon juice (one lemon)
2 T. extra virgin olive oil
1 T. honey
1/8 tsp. salt-free lemon and pepper seasoning
Put salad dressing ingredients in a small jar, shake until combined and set aside. Peel jicama. Cut into match-stick slices or slice with a food processor. Tear lettuce into small pieces and place in a large bowl. Add carrots, scallions, dried cherries, and salad dressing. Toss gently. Makes 4 servings. Note: Lemon juice wilts lettuce quickly so make this salad just before you are going to eat it.
Baked Eggs with Creamy Leeks
1 T. butter
2 tsp. minced garlic
2 C. leeks, thinly sliced and rinsed
8 T. light cream
1 tsp. freshly grated nutmeg
1 tsp. dried marjoram or rubbed sage
Salt and freshly ground black pepper to taste
4 large eggs
Preheat the oven to 375 F. Generously spray the base and sides of 4 ramekins and set aside. Melt the butter in a skillet and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Reduce heat to low for a minute before adding half of the cream. Stir in nutmeg and a pinch each of salt and pepper. Continue cooking and stirring until mixture has thickened and leeks are soft, about another 4 minutes. Place the ramekins in a small roasting pan and divide the leek mixture evenly among them. Carefully break an egg in each and spoon over a T. of the remaining cream. Sprinkle with dried herbs, salt and pepper. Put roasting pan on oven rack and then pour boiling water into the pan to come up about halfway on the sides of the ramekins. Carefully push pan into the center of the oven and bake for about 15 minutes, just until the eggs are set. Serve straight from the oven with a crusty roll.
Beef Shiso Wraps
25-35 Korean shiso leaves
1 lb, ground beef
2 T. fresh chopped lemongrass
1/4 onion, chopped
2 tsp. curry powder
2 tsp. oyster sauce
1 T. soy sauce
1 T. sesame oil
1 T. flour
Some fresh ground pepper
Oil
Sweet Chili Sauce
for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce. Â Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.
Flavored Compound Butters
Citrus Tarragon Butter
4 T. Unsalted Butter, room temperature
1 T. finely chopped Tarragon
1 T. finely chopped Scallion
½ tsp. freshly grated Orange Zest
1/8 tsp each salt and pepper
Scallion Basil Butter
4 T. Unsalted Butter, room temperature
2 T. finely chopped Basil Leaves
1 T. finely chopped Scallion
1/8 tsp. salt and pepper
Chili-Cilantro Butter
4 T. Unsalted Butter, room temperature
3 T. finely chopped Cilantro
2/4 tsp. Chili Powder
1 tsp. freshly grated Lime Zest
½ tsp. Lime Juice
1/8 tsp. each salt and pepper
Citrus Tarragon Butter
2 sticks unsalted butter, room temperature
Zest from 1 large orange
Juice from ½ orange
2 tablespoons finely chopped fresh tarragon
1 small shallot chopped
Pinch of salt
Garlic Herb and Parmesan Butter
8 ounces softened unsalted butter
4 cloves garlic, minced
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons green onion, chopped
1/4 cup grated parmesan
Salt and pepper, season to taste
Parsley, Chili, Garlic, And Lemon
4 Tbsp. Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp. Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp. Coarsely Ground Black Pepper
1 Stick (1/2 Cup) Unsalted Butter, softened at room temperature
For Each: Add all ingredients to a large bowl. Using an electric hand mixer beat all ingredients until well combined and fluffy. Place a medium size piece of plastic wrap on to a clean, flat surface. Using a rubber spatula, gather the butter together in the bowl, and then spoon the butter mixture out of the bowl and onto the center of the plastic wrap. Grabbing the bottom portion of the plastic wrap, pull it up over the butter and begin forming a log shape. Twist the ends of the plastic wrap and place butter in the fridge. Melt the compound butters on top of steamed vegetables, grilled fish or stuff a chicken breast and bake.
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Verbena Butter
6 ounces butter, softened (1.5 sticks of butter)
2 T. honey
2½ tsp. finely chopped verbena (can also grind in a spice grinder)
Pinch of salt (if using unsalted butter)
Mix all ingredients together either by hand or using a mixer
Shallot-Parsley Butter
2 garlic cloves, peeled
3/4 cup peeled and coarsely chopped shallots
2 C. picked-clean parsley leaves
1 1/2 tsp. salt
1 pound unsalted butter cut into 1-inch cubes, at coolish room temperature
In food processor chop garlic. Add shallots and chop finely. Add parsley and salt, process to coarsely chopped, then add butter. Process to smooth and emerald green.
Ramp Compound Butter
3 oz (Roughly 3 C.) lightly packed ramp leaves Use a scale for the best tasting result.
8 oz 2 sticks salted butter
1/2 T. cold water
A few cracks of the peppermill
1/2 T. chilled lemon juice or water plus a few scrapes of lemon zest, optional
Cut the butter into T. sized pieces and bring to room temperature. Bring a pot of water to a boil and blanch half of the ramp leaves for a few seconds, just until they wilt, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted. Squeeze the leaves dry, then chop roughly on a cutting board with the fresh ramp leaves. In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained. If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor. Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it. Double check the seasoning, adjust as needed (if you want it stronger you can spin in some extra chopped ramp leaves). Spread the butter onto a piece of parchment and refrigerate, or cut into portions and freeze. The butter will keep for a week or two in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.
Wood Sorrel Compound Butter
1/4 lb of unsalted butter (1 stick)
1 cup of fresh wood sorrel, lightly packed
1/8 tsp. of sea salt.
Mince sorrel in food processer, add butter in cubes and salt. Process until smooth and creamy. Wrap in plastic wrap and freeze.
Lemon Thyme Herb Butter
1 stick butter
¼ cup fresh lemon Thyme, chopped
1 Tbsp lemon juice
Pinch of salt, pepper, chili powder
1 clove of garlic
Melt the butter. Add the thyme, garlic, lemon juice, and seasonings. Season with salt, pepper, and chili powder to taste and use immediately.
French Benedict French Toast
4 English muffins, split
8 eggs
1/2 cup milk
2 T. melted butter
8 pieces cooked Canadian bacon
4 poached eggs
4 T. melted butter
Chopped chives
In a large (2 qt.) baking dish, whisk 8 eggs, 1/2 cup milk and 2 tbsp. melted butter. Lay the 8 slices of bread in the egg mixture, turning often until the bread is soaked through, 2 to 3 minutes. In a griddle or large skillet, melt 1 tbsp. butter over medium heat. Add 4 soaked bread slices and cook until golden brown and cooked through, 2 to 3 minutes per side. Repeat with 1 more tbsp. butter and the remaining bread. Add the toppers.   Assemble 4 stacks of 2 French toast halves. Top each stack with 2 pieces cooked Canadian bacon, a poached egg, 1 tbsp. melted butter and some chopped chives; season.
Zucchini Noodles with Bacon, Ricotta & Peas
2 large zucchini, spiralized into spaghetti noodle shapes
3 slices of bacon, cooked until crisp and chopped
1/2 cup part skim ricotta cheese
1/2 cup frozen peas, defrosted
2 teaspoons extra virgin olive oil
1/8 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon chopped fresh basil
Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles. Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.
Serve immediately.
Absolute Best Roast Beef Sandwich
1/2 cup good-quality sour cream
1 tablespoon prepared horseradish
2 tablespoons unsweetened all-natural applesauce
2 tablespoons panko or plain breadcrumbs
2 tablespoons finely chopped chives
Salt and coarse black pepper
8 slices white or peasant bread from a large round loaf
8 slices rare roast beef or about 2/3 to 3/4 pound thinly sliced leftover steaks of any cut
1/4 cup minced red onion or 1 large shallot, finely chopped
A handful flat-leaf parsley, very finely chopped
1 small red chile pepper, such as fresno or cherry, seeded and finely chopped
Zest of 1 lemon
1 small bunch watercress–trimmed, cleaned and dried
1/2 pound brick of the sharpest white cheddar available to you, thinly sliced (itll be crumbly if its very sharp)
Combine the sauce ingredients. Heat a panini press, cast-iron skillet or griddle over medium to medium-high heat.  On a work surface, spread the horseradish sauce liberally over 4 slices of bread. Arrange 2 slices of rare roast beef over the sauce. Combine the red onion (or shallot) with the parsley, chile pepper and lemon zest and sprinkle liberally over the roast beef. Arrange a layer of watercress over the beef. Divide the cheese evenly among the sandwiches and set the remaining bread slices in place. Press the panini 2 at a time on the panini press or in a hot skillet with a pan weighted on top.
Cherry Tomato, Basil & Balsamic Sauce French Toast
6 large organic eggs
1 cup (a couple of generous handfuls) freshly grated Parmigiano-Reggiano
1 cup half-and-half or heavy cream
About 1 tbsp. freshly stripped thyme leaves
Freshly grated or ground nutmeg, about 1/8 tsp. or to taste
Salt and pepper
8 slices (1/2 to 3/4 inch thick) stale, good-quality white peasant or Italian bread
4 tbsp. butter
Preheat the oven to 200°. In a shallow bowl or dish, whisk the eggs, cheese, half-and-half, thyme and nutmeg; season with salt and pepper. Heat a large griddle or cast-iron skillet over medium. Working with 2 slices of bread at a time, soak the bread in the egg mixture, about 20 seconds on each side. Melt 1 tbsp. butter in the griddle for each batch of French toast; lift the bread from the dish and let the excess egg batter drain. Cook the toast until it is deeply golden on each side and springs back when pressed with your finger, about 2 minutes per side. Place in the oven or tent with foil to keep warm. Add Sauce.
2 tbsp. olive oil
2 tbsp. butter
4 cloves garlic, thinly sliced or grated
2 pts. (4 cups) cherry tomatoes or 2 packages (12 to 14 oz. each) cherry tomatoes on the vine, halved
Salt and black pepper or crushed red pepper
1/3 cup (a handful) fresh basil leaves, torn
1 tbsp. balsamic drizzle (buy my balsamic drizzle at RachaelRayStore.com or aged balsamic vinegar
In a skillet with a lid, heat the oil, two turns of the pan, over medium-high. Melt the butter into the oil, add the garlic and swirl the skillet until the garlic is fragrant, 30 to 60 seconds. Add the tomatoes, season with salt and pepper, and cover. Cook, shaking the skillet occasionally, until the tomatoes break down, 10 to 15 minutes. Uncover, reduce the heat to medium-low, stir in the basil and simmer until the sauce thickens slightly, 5 to 10 minutes more. Stir in the balsamic drizzle. Spoon over the Savory French Toast.
Crispy Corn Fritters
5 to 6 ears of corn, shucked
2 large eggs
Kosher salt
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cayenne
Vegetable oil, for frying
On a large plate, using the coarse holes of a box grater, grate 5 ears of corn with swift downward strokes (to avoid the fiber from the cob). Be sure to catch all the milk. Measure the corn mixture, and if necessary continue with the last ear to make exactly 1 cup corn. Transfer it to a medium bowl.
Separate the eggs over a small bowl, allowing the whites to fall into the bowl and adding the yolks to the corn. With a fork, combine the yolks, corn, and ½  teaspoon salt. Sift the flour, baking powder, and cayenne directly onto the corn mixture and mix to combine. Pour 2 inches of oil into a large, deep skillet, making sure that the oil does not fill the pan more than halfway, and heat over low heat. Meanwhile, beat the egg whites to soft peaks and gently fold them into the corn mixture. Raise the heat under the skillet to medium, and heat until the oil reaches 35O°F on a deep-fat thermometer.
Working with two small tablespoons, carefully lay about 10 dollops of batter into the hot oil—fewer if they begin to crowd the pan. Fry for 2 to 3 minutes, until golden brown, flipping them about halfway through cooking. Transfer the fritters with a slotted spoon directly onto a clean brown paper bag to drain. Repeat with the remaining batter. Season with salt to taste, and serve immediately.
Cranberry Turkey Crescent Ring
2 cups cut-up cooked turkey (1/2-inch pieces)
2 cups lightly packed spinach leaves, chopped
7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares
½ cup canned whole berry cranberry sauce, and (if desired) extra for serving
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $
Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
Spoon turkey filling on the half of each rectangle closest to center of ring. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.