Everything Bagel Cheese Truffles
8 ounces (227 g) cream cheese, softened
Everything bagel seasoning, to taste
Use a #100 scoop to scoop the cream cheese into balls. You can leave them domed with a flat side, like the shape of the scoop, or you can roll them into balls with your hands. Roll the cheese balls in the everything bagel seasoning to coat.
Saffron and Speck Gnocchetti
350 gr. gnocchetti sardi (or any other short pasta)
180 gr. sliced speck ½ thick
1 sachet of saffron
3 tablespoon virgin olive oil
4 tablespoon Parmesan cheese
salt
a sprinkle of pepper
Cook the pasta in 3 liters of boiling salted water according to the packet instruction. Meanwhile, cut the speck into 2 cm strips. Warm the olive oil into a frying pan and add the speck, let it to fry over a low-medium heat for 1 minute. Pour a scoop of cooking water into a little bowl and melt the saffron, then stir into the frying pan with the speck. Cook gently for 5 minutes stirring with a wooden spoon. Drain the pasta, tip into the cooking pan again. Add the sauce and put over a medium heat. Sprinkle over the pepper. Sauté for 30 seconds and stir with the wooden spoon. Finish with a sprinkle of Parmesan cheese.
Grand Fir Vodka
Grand fir needles add a great flavour to the alcohol. You can also use rum or gin with excellent results. Other needles like spruce and pine work well. You could also use rose petals or aromatic herbs like wild fennel to infuse the liquid.
1 cup (250 mL) grand fir tips, needles only
1 bottle (26 oz [800 mL]) good-quality vodka
Place the grand fir needles in a clean 1-quart (1 L) mason jar. Top up with the vodka and screw on the top. Set on your counter for 1 week. The mixture can be strained or you can keep the whole batch in the refrigerator
Grated Carrot and Fir Needle Pickled Salad
4 lb. large carrots, peeled and trimmed
1 cup water
1½ cups sugar
2 cups white vinegar
¼ cup fir needles, stalks removed (grand fir, Douglas fir or hemlock fir)
4 cloves garlic, peeled and sliced
Place a hand grater on a clean cutting board and shred the carrot using a coarse shred. Meanwhile, wash your glass jar and rinse in hot water. Place on a rack to dry. Heat a heavy bottom saucepan over medium-high. Add water, sugar, vinegar, fir needles and garlic. Bring to a simmer. Add the shredded carrots to the pickling broth. Bring back to a boil and cook for one minute. Ladle the hot carrots into 6 – 500 ml jars. Top with the hot liquid to within ¼ inch from the top of jar. Tap the jar to remove any air bubbles. Wipe jar rim removing any residue. Place lid on clean jar rim. Screw band down until resistance is met, then increase to gently tighten. You can cool to room temperature and store in the fridge, or heat process to create a more stable product. In this case, place the filled jars in the rack of a canner and cover the jars by at least 1 inch of water. Cover canner and bring water to full rolling boil. Process for a full 10 minutes. Turn burner off, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a cooling rack. Cool upright, undisturbed for at least one day.
Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary
4 large russet potatoes 10 to 12 ounces each, scrubbed well
1¾ tsp. kosher salt
¼ cup grated Parmesan
2 T. extra virgin olive oil, more for drizzling
2tsp. minced fresh rosemary
4 anchovy fillets, minced
2 garlic cloves, minced
6 T. panko or plain dried bread crumbs
3 anchovy fillets, minced
3 T. grated Parmesan
¼ tsp. packed grated lemon zest
1 large pinch red pepper flakes
Extra virgin olive oil, for drizzling
Heat oven to 425 degrees. Rub the potatoes with 1½ tsp. salt and pierce twice with a fork (don’t worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes. When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about ¼ inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining ¼ tsp. of salt to bowl and mash with a fork until combined. Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Moules Marinieres (Sailor-Style Mussels)
5 T. unsalted butter, divided
3 T. extra-virgin olive oil, divided, plus more for bread
3 celery stalks, thinly sliced
3 medium onions, halved and thinly sliced
4 garlic cloves, minced
2 C. local white wine or Narragansett Beer, divided
3 C. (24 ounces) bottled clam juice
1 tsp. freshly ground black pepper
1 tsp. red chili flakes
Kosher or sea salt
6 pounds mussels, scrubbed and de-bearded*
1 C. diced roasted red peppers
2 T. chopped flat-leaf parsley
1 C. thinly chopped fresh scallions (for garnish)
Fresh focaccia or baguette, sliced, brushed with olive oil and lightly toasted
Heat 4 T. butter and 1 T. olive oil in a medium saucepot over medium heat. Add celery, onions and garlic. Stir well and sweat the vegetables until the onions are soft and translucent, approximately 5 minutes. Add 1 ½ C. white wine (or beer) and reduce by half (approximately 10 minutes). Add clam juice along with pepper and red chili flakes. Bring to a boil, reduce heat and simmer 15 minutes. Taste for seasoning. In a separate large sauté pan, add 2 T. olive oil and heat over medium-high heat. When hot, add mussels and cover briefly to prevent oil from splattering, remove lid and sauté for 1–2 minutes. Add ½ C. wine (or beer) and diced red peppers. Reduce until a few T. of liquid remain. Add the prepared broth, and cover for 4–5 minutes, stirring occasionally, until all mussels are open. Add remaining 4 T. butter and chopped parsley and stir to incorporate. Divide mussels and broth among 6 warm shallow bowls, garnish with scallions and serve with plenty of toasted bread for dipping.
* Note: If mussel shells are slightly open, simply tap or press on the shell—after about 5 seconds, the shell should close. If not, the mussel is dead so discard it.
Chamomile & Anise Hyssop Apple Crumble
note: If you don’t have access to dried anise hyssop leaves/flowers, you can use a tsp. of ground fennel seed or ground star anise.
7-8 cups diced apples
2 T. fresh lemon juice
2 T. arrowroot
2-4 T. maple syrup
1 tsp vanilla
2 T. dried chamomile
1 T. dried anise hyssop leaves & flowers
2 cups oats, divided
1/2 tsp ground cloves
1/2 tsp ground cardamom
good pinch of salt
4 T. room temp/solid coconut oil or softened vegan butter
2-4 T. maple syrup
Preheat your oven to 350 degrees. Add the apples, lemon juice, arrowroot, maple syrup, vanilla, chamomile, and anise hyssop to a bowl. Toss to mix then spoon into a 2-quart baking dish. Put 1 cup of the oats into a blender or food processor and pulse until you have a coarse looking flour. Add this to a bowl along with the remaining oats, salt, and the spices. Mix, then add the coconut oil and maple syrup. Mash the coconut oil and syrup into the oat mixture until it begins to hold together in clumps and looks crumbly. Sprinkle this mixture evenly over the surface of your apples. Bake your crumble for 35 to 40 minutes or until the juices from the apples are bubbling and the oats are a deep golden color. Cool 5 minutes before serving. Feel free to serve with a drizzle of cashew butter, freshly whipped coconut cream, or vegan vanilla ice cream. Makes 6-8 servings.
Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream
This meringue cake is like a pavlova but instead of dreading the collapse of the center, we are actually trying to achieve this effect. The result is a chewy marshmallow center and the perfect vessel for anything you fancy. This variation is filled with St-Germain–scented chantilly cream and topped with rhubarb preserves and lemon balm. (If you don’t have time to make your own rhubarb preserves, you can substitute your favorite bottled jam, heated with a tsp. of fresh lemon juice to cut the sweetness.)
5 large egg whites, room temperature
1½ C. granulated sugar
1 T. cornstarch
1 tsp. vanilla
1 tsp. rice vinegar
Finely grated zest of 2 lemons
1 tsp. kosher salt
3 C. rhubarb, washed and cut into ½-inch pieces
1 C. granulated sugar
2 T. white verjus or acidic white wine like vino verde
1½ C. very cold heavy cream
⅓ C. + 2 T. powdered sugar
½ tsp. vanilla extract
2 tsp. St-Germain elderflower liqueur
Fresh mint or lemon balm leaves for garnish (optional)
For the cake, preheat oven to 300°F. Grease an 8-inch springform pan and line bottom and sides smoothly with 2 fitted pieces of parchment paper, then grease again and dust with flour, shaking out the excess. In a stand mixer with whisk attachment, beat egg whites on medium speed until frothy. Increase speed to medium-high and add the sugar, ½ C. at a time. Continue whipping until very stiff, glossy peaks are formed. Using a rubber spatula, very gently fold in the cornstarch, vanilla, vinegar, lemon zest and salt until combined. Spoon mixture into prepared pan; level top with a rubber spatula. Place in the middle rack of the oven and bake (without peeking!) for 70 to 80 minutes. Turn the oven off and, without opening the oven door, let the cake cool inside the oven for at least 1 hour or longer. The sides should be tall and crisp and the center should be concave. For the preserves, add rhubarb, sugar and verjus to a medium saucepot, bring to a boil, then lower heat to a low simmer and cook until the rhubarb is soft and the liquid is thick, approximately 15 minutes. To make the chantilly, place cream, powdered sugar, vanilla and St-Germain in the bowl of a stand mixer with a whisk attachment. Beat until medium peaks form. To assemble the cake, release it from its springform pan carefully, as the sides will be crisp and susceptible to cracking. Place the cake on a platter. Fill the center with the chantilly cream. Spoon rhubarb preserves on top, allowing it to run down the sides, then add leaves for garnish.
Asiago Bisque
3 cups chopped onion
1 cup chopped celery
3 cups chopped carrots
6 T. butter
4 cups chopped and peeled potatoes, cut into small bite sized pieces
1 cup white wine
2 cups chicken stock
2 cups half and half
2 cups shredded Asiago cheese
6 slices of cooked bacon, chopped
In a large sauce melt butter and sauté onions, celery, and carrots until tender. Add potatoes, wine and chicken stock. Cover and cook for 20 minutes. Add cream and cook for another 5 minutes. Remove from heat and stir in the Asiago cheese. With an immersion blender, blend soup until creamy or until slightly chunky, whichever your preference. Garnish with bacon and more cheese.
Agave Caramel Corn
1/2 cup agave
1/2 cup butter or margarine
1/2 cup packed brown sugar
Dash salt
1 tsp. grated orange peel
1/4 tsp. baking soda
3 quarts popped popcorn
Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.
Parmesan Butter Linguine
2 pounds dry linguine
16 T. unsalted butter
1/4 cup chopped tarragon (or more to your taste)
4 garlic cloves, minced
Juice of 2 lemons
1 tsp. salt
2 C. grated Parmesan Cheese
Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.
Make-Ahead Mini Spinach Frittatas
6 eggs
¼ C. Milk
5 oz. frozen Chopped Spinach, defrosted (can sub part or all for herbs)
2 scallions, thinly sliced
1 ¼ tsp. ground Turmeric
½ tsp. Kosher Salt
½ C. crumbled Feta Cheese
Preheat the oven to 325SF. Line 6 muffin cups with cupcake liners and generously grease the liners with oil or nonstick cooking spray. Crack the eggs into a medium bowl. Add the milk and whisk until combined. Drain the defrosted spinach well, pressing out as much of the liquid as you can. Add the spinach, scallions, turmeric, and salt to the eggs and whisk together. Add the feta and stir gently until just combined. Divide the egg mixture among the 6 muffin cups, filling them nearly to the top. I use a measuring cup with a handle for this. Bake the frittatas for about 30 minutes, until just firm at the top with no raw egg appearance. Remove the muffin tin from the oven. Cool for a few minutes, then run a knife around the edges to wedge the frittatas from the muffin tin. Serve warm, or allow the frittatas to come to room temperature before covering and storing in the refrigerator.
boost it: Swap out the spinach for 1 cup of any favorite cooked, diced vegetables, such as zucchini, bell peppers, or mushrooms.
make ahead: This recipe can be doubled easily. Keep leftovers in the fridge for up to 3 days, or wrap them in plastic, put them in a resealable bag, and store them in the freezer.
Deviled Eggs for Every Season [Potluck]
If you like the filling fluffy and evenly mashed, press the egg yolks through a sieve before mixing in the remaining ingredients, or puree all of the ingredients in a food processor. Use more acid and salt than you think might be necessary. Egg whites are bland and need a well-seasoned filling to make them pop. In fact, if you can spare an egg white, taste the filling against it and re-season, if necessary.
smoky deviled eggs with toasted rosemary: winter
2 T. EVOO
48 fresh Rosemary Leaves
12 peeled Hard-Boiled Eggs
¼ C. plus 2 T. Mayonnaise
1 T. plus 1 tsp. Dijon Mustard
2 tsp. Lemon Juice
½ tsp. Smoked Paprika
Salt & Pepper
Arrange a double layer of paper towels next to the stove. In a small skillet, heat the olive oil. Add the rosemary and fry, stirring frequently, for about 30 seconds. Using a slotted spoon, spread the rosemary leaves out in a single layer on the paper towels to drain. Halve the hard-boiled eggs lengthwise and use a tsp. to pop out the yolks into a mini food processor or a bowl (press them through a sieve or use a fork to mash). Add the mayonnaise, mustard, lemon juice, and smoked paprika and process or stir to combine. Season the filling generously with salt and a little pepper. Arrange the egg white halves on a platter and spoon or pipe the filling into the whites. Top the eggs with the fried rosemary and serve.
POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The fried rosemary can stand at room temperature on a paper towel-lined plate, loosely covered with plastic wrap, overnight.
green deviled eggs and ham: spring
4 thin slices Prosciutto or Serrano Ham
4 oz. frozen peas (1 C.)
2 T. Water
1 T. unsalted Butter
¼ C. plus 2 T. Mayonnaise
Zest of small Lemon
12 peeled hard-boiled Eggs
1 T. finely chopped Tarragon
Salt & Pepper
Preheat the oven to 3 75 °F. Line a baking sheet with parchment paper. Arrange the slices of prosciutto so they’re flat on the baking sheet and bake for about 10 minutes, until darkened. Transfer the ham to a rack and let cool and become crisp; break into small pieces. In a small pot, cook the peas with the water over medium-high heat until just heated through, about 3 minutes. Drain off any excess liquid and transfer to a bowl. Add the butter and, using a fork, mash the peas until the butter is melted and the peas have become a coarse puree. Mash in the mayonnaise and lemon zest. Halve the eggs. Use a tsp. to pop out the egg yolks and add them to the pea mixture. Mash the yolks with the peas until well incorporated. (To make a less coarse filling, you can mix all of it together in a mini food processor or press the yolks through a sieve.) Mix in the tarragon and season the filling generously with salt and a little pepper. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the ham crisps, and serve.
POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The ham crisps can be kept in a resealable plastic bag overnight.
bloody mary deviled eggs: summer
12 peeled hard-boiled Eggs
¼ C. plus 2 T. Mayonnaise
3 T. Tomato Paste
1 T. Lemon juice, plus more to taste
1 tsp. Worcestershire, plus more to taste
1 tsp. Old Bay Seasoning, plus more to taste
1 tsp. Horseradish, plus more to taste
Salt & Pepper
Pinch Cayenne Pepper, optional
24 Celery Leaves or thinly sliced celery pieces, for garnish
Halve the eggs lengthwise. Use a tsp. to pop out the egg yolks into a food processor or bowl. Blend in the mayonnaise, tomato paste, lemon juice, Worcestershire, Old Bay, and horseradish. Season generously with salt and pepper, along with the cayenne if you want more heat. Add more lemon juice, Worcestershire, Old Bay, and/or horseradish, as desired. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the celery leaves, and serve.
POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.
mustard-cornichon deviled eggs
12 peeled hard-boiled Eggs
¼ C. plus 2 T. Mayonnaise
2 T. Whole Grain Mustard
6 Cornichon Pickles, finely chopped
Salt
Halve the eggs lengthwise. Use a tsp. to pop out the yolks and transfer to a food processor or a bowl. Mix in the mayonnaise, mustard, and cornichons. Season with salt, if necessary. Arrange the egg whites on a platter. Spoon or pipe the filling into the whites and serve.
POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.
Skillet Penne with Cherry Tomatoes, Beans and Olives
2 cups low-sodium vegetable broth (or chicken broth)
2 cups water
8 ounces penne pasta (2 1/2 cups)
1 pint cherry tomatoes , halved
1 can (15 ounces) cannellini beans , drained and rinsed
1/2 cup chopped pitted kalamata olives
1/2 cup minced fresh basil
1/2 cup grated Parmesan cheese
2 T. extra-virgin olive oil
Fresh lemon juice to taste
In a 12″ nonstick skillet, combine broth, water, penne, and 1/2 tsp. salt. Cook over medium high heat, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes. While the pasta cooks, cut the tomatoes and chop the olives. Stir in tomatoes, beans, and olives, and cook until they are heated through, about 2 minutes. Off the heat, stir in basil, Parmesan, and olive oil. Squeeze a lemon over the whole dish, and season with salt and pepper to taste. Serve.
Green Tomato Glaze
This all-purpose glaze made from slow-cooked unripe tomatoes, sugar, spices and local honey pairs well with any cut of pork—brushed onto seared pork tenderloin before roasting, as the base for a subtly-sweet low-acid BBQ sauce or even basted onto ribs in the smoker. A delicious way to use up green tomatoes from a home garden at the end of the season.
6–8 medium-sized green tomatoes
2½ cups cane sugar
½ tsp. salt
¼ cup fresh lemon juice
⅓ cup local honey
2 cinnamon sticks
Lemon zest
Roughly chop the tomatoes, and place in a medium-size saucepan. Add the salt, sugar and lemon juice, and begin to cook over medium heat. Bring the mixture to a soft boil, stirring often to break down the tomatoes. Once boiling, reduce heat to medium/low and simmer for about 30 minutes, stirring regularly so glaze doesn’t scorch. Once the glaze has reduced slightly, after about 40 minutes, add the cinnamon and lemon zest and stir to incorporate. Let simmer for another 15 minutes and remove from the heat to cool. Once cooled slightly, transfer the glaze to a container. Store in the fridge to get the final texture, which should be thick but still a little jiggly.
Roasted Red Pepper Triangles
2 tubes (8 ounces each) refrigerated crescent rolls
1-1/2 cups finely diced fully cooked ham
1 cup shredded Swiss cheese
1 package (3 ounces) sliced pepperoni, chopped
8 slices provolone cheese
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
4 large eggs
1/4 cup grated Parmesan cheese
1 tablespoon Italian salad dressing mix
Preheat oven to 350°. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3/4 in. up sides of a greased 13×9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers. In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. On a lightly floured surface, roll out remaining crescent dough into a 13×9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.
Tuscan White Bean Soup with Bacon
10 strips Bacon, diced
2 large Shallots, peeled & small dice (about 1 1/2 cup)
3 medium Carrot, peeled & small dice (about 3/4 cup)
3 medium Celery, small dice (about 3/4 cup)
4 small cloves Garlic, peeled & minced
¼ tsp crushed Red Pepper Flakes – more or less, to taste
¾ tsp Kosher Salt, plus more to taste
heaping 1/4 tsp Ground Black Pepper, plus more to taste
½ cup White Wine
4 Cups Chicken Stock
2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained
2 sprigs fresh Rosemary
1 Bay leaf
1 Parmesan Cheese Rind
¼ – ½ Cup Heavy Cream
1 T. fresh Parsley leaves, chopped, or more for serving
½ Cup Parmigiano Reggiano, plus more for serving
Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside. Remove bacon – leave fat: You want about 1 T. of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 T. of liquid (just eyeball this). Sauté vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds – 1 minute. Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 T., about 3-4 minutes. Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using). Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes. Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
Coconut Chips Crunch
1 cup coconut chips
1/2 tsp. kosher salt
1/2 tsp. sweet paprika
1/2 tsp. sugar, optional
Preheat the oven to 300°F. Toss the coconut with the salt, paprika, and sugar, if using, in a large bowl. Spread on a rimmed baking sheet and bake until the color of cornflakes, 5 to 7 minutes. Let cool completely before storing. This will keep in airtight container at room temperature up to 3 months.
Wedge Salad with Steak Tips
4 slices bacon, cut into 1/2-inch pieces
3/4 cup plain yogurt
3 ounces Stilton cheese, crumbled (1/4 cup), divided
1 tsp. red wine vinegar
1 garlic clove, minced
3/4 tsp. table salt, divided
1/2 tsp. pepper, divided
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges
10 ounces cherry tomatoes, halved
2 T. minced fresh chives
Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and remove skillet from heat (do not wipe out skillet). Whisk yogurt, 1/2 cup Stilton, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl until combined. Pat steak dry with paper towels and sprinkle with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining l/4 cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.
Strawberries & Cream Spoon Smoothie
3 T. Milk
3/4 C. Plain Greek Yogurt
3/4 C. Frozen Strawberries (fresh will work, but smoothie will be thinner)
1 small Frozen Ripe Banana, cut into thick slices
1 T. Pure Maple Syrup
1/4 tsp. Vanilla Extract
8 small Ice Cubes
1/2 C. Granola
Put the milk, yogurt, strawberries, banana, maple syrup, vanilla, and ice into the blender. Run until frothy and smooth. Pour into 2 glasses (you may need to scoop it out with a rubber spatula) and top with the granola. Serve with spoons.
Beer Braised Short Ribs (double for planned leftovers)
4 pounds bone in short ribs (about 8)
Kosher salt & fresh ground pepper
Neutral oil, like avocado
4 carrots, cut into 1 inch pieces
4 celery stalks, cut into 1 inch pieces
1 small yellow onion, cut into a medium dice
3 cloves garlic
3 T. tomato paste
3 T. flour
2 cups beef broth
1 bottle (12 ounces) Guinness stout
6 fresh thyme stalks
Preheat oven to 300 degrees. Season short ribs well with salt & pepper. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides – (except bone side) until golden brown – about 3-4 minutes total then remove & set aside. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine – cook another 2 minutes. Add tomato paste and flour to vegetables – stir well to combine and cook another minute or so. Put in beef broth & Guinness, stirring well and bring to a boil – turn off heat and add ribs back to the pot long with the thyme. Cover with lid, put in the oven and cook until fork tender – 2 1/2 to 3 hours. Serve with the vegetables and some of the gravy/broth on anything – rice, potatoes, pasta, cauliflower mash.
Triple Batch Sam’s Meatballs
1 ½ pounds ground beef
1 ½ pounds ground pork
1 ½ pounds ground veal
1 1/2 cup ricotta
1 cup shredded Parmesan
1 1/2 cup panko bread crumbs
6 large garlic cloves, minced
3 tsp. kosher salt
3 tsp. freshly ground black pepper
1 1/2 tsp. red pepper flakes
3 large egg
Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.
Mango Peach Smoothie
1 ½ cups almond milk
1 cup diced peaches, fresh or frozen
1 cup chopped mango, fresh or frozen
½ tsp. vanilla extract
1 cup ice
Beet Salad with Poppy Seed + Chive Dressing
Kosher salt
2 1/2 lbs. [1.2 kg] red beets, scrubbed
2 T. plain yogurt or mayonnaise
2 T. olive oil
2 tsp. Dijon mustard
2 1/2 T. apple cider vinegar
l/4 tsp. freshly ground black pepper
1 l/2 T. poppy seeds
3 T. minced fresh chives (or a thinly sliced scallion minus the tough ends)
Bring a large saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn’t, add more). Cook the beets, turning them every so often, until they’re tender (test with a paring knife), about 45 minutes (it may be a bit less or a bit longer depending on the size and age of the beets, so start testing at 30 minutes). Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 T. of the chives, and 1/2 tsp salt. Slice the warm beets into thin bite-size wedges or thin rounds (whatever you prefer) and transfer them to a large serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 T. chives. Serve immediately. Drain the beets, transfer to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.
Chicken Noodle Wonton Soup
2 T. oil
1/2 small onion, sliced
2 medium carrots, cut diagonally into thin slices
1 celery stalk, cut diagonally into thin slices
One 1-inch piece fresh ginger, thinly sliced
3 garlic cloves, crushed and roughly chopped
6 cups chicken stock
6 green onions, white and light green parts, cut into 1-inch pieces
8 frozen chicken or pork pot stickers
4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise
One 3-ounce package instant ramen noodles, seasoning pack removed
8 shiitake mushrooms, stemmed and thinly sliced
8 ounces leftover Chicken
1 T. soy sauce
1 tsp. sesame chili oil (or just sesame oil)
Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.
Chocolate Chip Cookie Smoothie
2 cups (460 g) vanilla yogurt
t/4 cup (65 g) cashew butter (or peanut butter)
11/2 cups (354 ml) milk
1/4 cup (45 g) chocolate chips
1 cup (235 ml) ice
In a blender, combine the yogurt, cashew butter, milk, and chocolate chips. Blend well. Add ice and continue to blend. If it’s too thick, add more milk. Garnish with extra chips if desired.
Ina Garten’s Mushroom and Leek Bread Pudding
6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 T. good olive oil
1 T. unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 T. chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 T. salt and 11/2 tsp. pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Black Radish Pie Crust
Conveniently makes 4 crusts that freeze and hold in the fridge well.
5 c all purpose unbleached flour
3 T. sugar
1 1/2 tsp salt
1 cup unsalted butter, chilled and cut into cubes
1 cup chilled Organic Vegetable Shortening
1 large egg
1 tsp white vinegar
ice water
Cut up half of butter with dry ingredients in food processor. Pulse until chunky. Add all shortening, salt & sugar & pulse until you see chunks of butter/shortening the size of giant peas. Add remaining butter and replace lid w/feed tube. In a 1-cup measure, add egg & white vinegar and beat together. Add enough ice water to make a very full 1 cup. Pulse this mixture through feed tube until crumbly, adding more water if needed. Dough should just – barely – hold together when squeezed in the palm. Add more water until dough holds its shape when squeezed. (DO NOT OVER PROCESS) Dump dough out on lightly floured board and fold a few times into a crumbly round mass. Let rest in fridge at least overnight and up to a week. Divide dough into 4 portions. Roll out between parchment paper, using as little flour as possible to prevent sticking. Proceed with pie recipe if desired but for best results, allow to rest in the fridge overnight before using. Freeze unused pie crusts.
Shiso Pickled Cucumber
16fl oz white wine vinegar
3oz caster (superfine) sugar
2 T. sea salt
12 black peppercorns
a few thin slices of ginger
1 garlic clove, thinly sliced
1 thin red chilli, sliced lengthways and deseeded
1 good-sized cucumber, peeled and cut into 3mm (1∕8 in) half moons
8 large leaves of shiso, rolled and thinly sliced
Have a sterilized jar ready. In a pan, bring the vinegar, sugar, salt, peppercorns and ginger to a simmer, stirring to dissolve; simmer for 10 minutes. Put the garlic, chilli, half the cucumber and half the shiso into the jar. Pour two-thirds of the vinegar in, add the rest of the cucumber and shiso and top with the remaining vinegar. Refrigerate once cool. This should be excellent after a day, once the shiso loses a little pigment and flavor to the vinegar, and lasts for a week or so, after which the cucumber’s texture becomes a little gummy.
3 T. unsalted butter
2 fennel bulbs, fronds chopped, stalks discarded, bulbs halved, cored, and sliced thin
8 scallions, white parts minced, green parts sliced thin
salt and pepper
2 C. heavy cream
1 lb. farfalle
1/4 C. minced fresh tarragon or mint
In a large non-stick skillet, melt butter over medium heat. Add the fennel bulbs and 1/2 tsp. salt. Cook until soft and golden, about 20 minutes. Stir in the scallion white parts and cook until fragrant, about 30 seconds. Add the cream and simmer about 8 minutes, until thickened. While fennel bulbs are cooking, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt. Cook, stirring often, until al dente, about 6 to 7 minutes. Reserve about 1/2 cup cooking water, then drain pasta and return it to the pot. Add the sauce, fennel fronds, scallion greens, and tarragon (or mint); toss to combine. Season with salt and pepper to taste. Add reserved cooking water to adjust consistency as needed. Serve hot.
Braised Chicken with Onions, Mushrooms, and Bacon
Serve with mashed potatoes, buttered noodles, or polenta.
3 slices bacon
8 (3-ounce) boneless, skinless chicken thighs
2 onions
1 ounces cremini mushrooms
1 cup chicken broth
Fresh parsley
Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.
Melted Brie with Honey and Thyme
1 (8oz) wheel of brie
2 T. of honey
½ tsp. chopped fresh time (reserve sprig fresh thyme for garnish)
Crackers or sliced Baguette
Preheat the oven to 350F. Line baking sheet with parchment paper. Cut the rind from the top of the wheel of the brie. Drizzle honey over the top. Top with sprigs of fresh thyme. Bake the brie in the oven for about 10 minutes until the cheese has completely melted. Serve the baked honey thyme brie warm with crackers or bread. The brie is best eaten immediately but can be reheated and served later.
Generic Smoothie Process
FRUITS
Pineapple, berries, melon, peaches, apricots, nectarines, pears, apples/applesauce, cherries, oranges/tangerines (seedless), kiwifruits, grapes (seedless), mango, papaya
VEGETABLES
Spinach, kale, cucumber, pumpkin puree, beets, carrots, sweet potatoes
PROTEIN- RICH FOODS
Yogurt; kefir; cottage cheese; milk; soy milk; nut, seed, soy, or peanut butter; nuts or seeds; silken tofu
THICKENERS
Frozen banana; frozen mango; avocado; oats; nut, seed, soy, or peanut butter; ice
LIQUIDS
Coconut water, milk, kefir, carrot juice, vegetable juice, fruit juice, herbal tea, water
SWEETENERS
Dates, prunes, honey, maple syrup
ADD-INS and EXTRAS
Fresh mint, vanilla extract, lime juice, lemon juice, nutmeg, cinnamon, ginger, turmeric, cocoa powder, flaxseed meal, wheat germ, chia seeds, hemp seeds
TOPPINGS
Granola, trail mix, nuts, seeds, dark chocolate shavings, pomegranate seeds, diced fruit
Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad
8 chicken thighs (with skin and bones)
2 T. fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)
Kosher salt and freshly ground black pepper
1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges
2 T. olive oil
3 T. cider vinegar
3 T. minced shallots
2 T. honey (for vegan: substitute with agave nectar or pure maple syrup)
1 T. Dijon mustard
1 T. finely chopped fresh tarragon
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces Belgian endive (about 2 heads)
5 ounces baby arugula (about 8 cups not packed)
1 Fuji or Gala apple, cored and very thinly sliced
3/4 cup walnuts, toasted and very coarsely chopped
3/4 cup coarsely crumbled blue cheese
To roast the chicken and squash: Preheat the oven to 450°F. On a large heavy baking sheet, toss the chicken with 1 T. of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes. Meanwhile, on another large heavy baking sheet, toss the squash with the olive oil and the remaining 1 T. fennel seeds to coat. Season with salt and pepper. Arrange the squash in a single layer on the baking sheet. Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for about 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.
Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the olive oil. Season to taste with salt and pepper. To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.
No-Cook Pumpkin Chocolate Icebox Cake
3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 T. half-and-half
1/8 tsp. salt
3/4 tsp. pumpkin pie spice
1 tsp. vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting
Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. (Or, use the cut-out sheet of paper for a reverse stencil, which is easier to handle than individual cutouts.) Cut cake into squares.
Apricot-Chamomile Jam
1 ½ T. dried chamomile
2 ¼ cups ripe apricots, pitted and thinly sliced
⅓ cup granulated sugar
2 T. freshly squeezed lemon juice
In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times. In a medium saucepan over medium heat, add the chamomile, apricots, 1⁄2 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined. Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften. Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat. Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour. Seal and store in the refrigerator for up to 3 weeks.
Salty-Tangy Preserved Lemon Bars
1 3/4 cups (225 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 tsp. kosher salt
10 T. (1 stick plus 2 T.) unsalted butter, cut into cubes (remove from fridge 10-20 minutes before baking)
Filling
1/4 cup (70 grams) preserved lemon paste (or 1/4 cup of seeded, puréed whole preserved lemons)
2 T. lemon zest (from about 2 lemons)
6 T. fresh lemon juice (from about 2 lemons)
2 large eggs
2 large egg yolks
3/4 cup (150 grams) granulated sugar
3 T. (25 grams) all-purpose flour
Powdered sugar, for serving (optional)
Flaky salt, for serving (optional)
Heat the oven to 325ºF and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on all sides. (Save parchment paper by cutting one sheet several inches larger than the pan, cutting a slit in each corner, then pressing the paper into the pan.) In a medium bowl, use your fingers to combine the flour, sugar, and salt, then work in the butter pieces with your fingers, until it forms into a crumbly mass. It may not all stick together, but if you can press together a handful and it holds its shape, you’re good to go. Dump the dough into the prepared pan and hang onto the bowl. Firmly press the dough into the pan in an even layer. Use a fork to prick holes over the entire surface. Bake until the shortbread is lightly golden brown, 20 to 25 minutes. Meanwhile, make the filling: Place the preserved lemon paste, lemon zest and juice, whole eggs and egg yolk, sugar, and flour in the reserved bowl and whisk furiously until totally smooth. Reduce the oven temperature to 300ºF. Pull out the oven rack the crust is baking on, and carefully pour the filling over the crust. Gently push the oven rack back and bake until the filling is set and just barely jiggles in the center, about 20 minutes. Let the pan cool to room temperature, then transfer to the refrigerator to cool completely, at least 3 hours, but overnight is best for a clean cut. Pull out the bars from the pan by the parchment overhang, place on a cutting board, and slice into 16 squares (or 32 triangles). Dust with powdered sugar and sprinkle over flaky salt (if using).
Hubbard Squash Chutney
2 shallots, diced
1 T. grated ginger
1 T. ground garlic
1 T. ground Panch Puran (Bengali Five Spice)
1 tsp. ground coriander
½ cup white wine vinegar
4 cups roasted Hubbard squash
½ cup sunflower oil
Salt to taste
Cook shallots, spices, garlic, and ginger until fragrant and translucent. Add squash and vinegar; cook for 5–10 minutes, or until the squash starts to stick to the pan. Remove from heat and let stand for 10 minutes to deglaze. Transfer to a clean container and store in the refrigerator for up to . . . I don’t know. It’s never lasted more than a week!
Japanese Knotweed Soup
1 T. unsalted butter
1/2 cup (80 g) finely chopped shallots
4 cups (about 340 g) skinned and sliced knotweed, joints discarded
2 small potatoes, peeled and thinly sliced
4 cups (1 L) hot chicken or vegetable stock
Salt
Freshly ground black pepper
Heavy cream, for serving (optional)
In a pot, melt the butter until it foams. Add the shallots and cook gently until they are translucent. Add the knotweed and cook, stirring, for 2 to 3 minutes until the color of the knotweed changes from fresh green to drab khaki. Add the potatoes and the stock and cook until the potato slices are tender, about 10 minutes. Allow the mixture to cool, then puree it in batches in a blender. Strain each batch through a fine-mesh sieve into a bowl. Return the soup to the stove and heat until simmering, then season to taste. A swirl of cream before serving is never a bad idea.