Green Smoothie that Kids will Love

Green Smoothie that Kids will Love

Green Smoothie that Kids will Love

 

1 medium seedless navel Orange, peeled and separated into quarters

1 c, Cubed Pineapple, fresh or frozen and thawed

1 packed C. Baby Spinach

1/2 frozen ripe Banana, cut into thick slices

1 T. Honey

10 small Ice Cubes

 

Put all the ingredients into a blender. Blend until creamy, with no obvious pieces of spinach remaining. Pour into 2 or 3 glasses

boost it: Add 4 ounces of silken tofu and 1/2 tsp. of vanilla extract to the blender to increase the protein and healthful isoflavones.

adapt it: To minimize the texture, instead of peeling the orange, use a serrated knife to sheer off the entire peel and pith, revealing a bright orange globe of exposed flesh.

Blueberry Muffin Green Smoothie

Blueberry Muffin Green Smoothie

Blueberry Muffin Green Smoothie

 

1 cup unsweetened vanilla almond milk (or milk of choice)

½ tsp. vanilla extract

1 cup frozen blueberries

1 scoop vanilla protein

1 large handful baby spinach

2 T. almond butter

1 T. coconut flakes

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

 

6 T. hoisin sauce

1 T. soy sauce

1 T. sriracha

1 1/2 tsp. oil

1/3 cup seeded and small-diced red bell pepper

2 cups diced leftover turkey

10 Bibb lettuce cups, each roughly the size of a small hand

1/4 cup finely diced green onion

About 1/2 cup of something crunchy: crispy chow mein noodles are ideal; peanuts or cashews would work great, too

 

Combine the hoisin, soy sauce, and sriracha in a small bowl. Mix well and set aside. Heat a wok or large skillet over medium heat. Add the oil and swirl it around. Add the bell pepper and cook until softened, about 3 minutes. Add the diced turkey and stir well to combine. When the turkey mixture has been warmed through, add the hoisin mixture and stir quickly, making sure all is coated well. Remove from the heat and divide among the lettuce cups. Top each with green onion and crunchies.

Leftover Short Rib Pasta

Leftover Short Rib Pasta

Leftover Short Rib Pasta

 

leftover short ribs, bones removed and meat pulled, including any sauce (If sauce is short, blend with a bit of heavy cream

kosher salt

1 pound rigatoni

1/2 cup grated Parmigiano cheese

extra-virgin olive oil, for finishing

chopped Parsley, for garnish

 

Heat up the shredded short ribs and sauce in a large pot along with 1 cup of water. Bring a large pot of well-salted water to a boil. Taste the water to make sure it is as salty as the ocean. Toss in the rigatoni and cook 2 minutes less than it says on the package or bite a noodle to check for doneness (the pasta should be just underdone). Reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss it into the pot with the short ribs and sauce along with the reserved pasta water. Stir to combine and cook for 1-2 minutes. Turn off the heat. Toss in the grated Parmesan and drizzle with olive oil. Stir vigorously to combine.

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

Easy Short Rib Stroganoff {leftovers}

 

3 T. cornstarch

3 T. cold water

1 1/2 cups beef stock

2 T. butter

1/2 medium onion, diced

8 ounces cremini mushrooms, stemmed and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup sour cream

1 tsp. Worcestershire sauce

1 T. prepared horseradish

1 T. finely chopped fresh dill, plus more for garnish

8 ounces shredded leftover Short Ribs

 

Mix the cornstarch and cold water in a small bowl until very smooth. Put the stock in a small pot over medium heat and, once warm, add the cornstarch slurry and stir or whisk until it thickens, then remove from the heat and set aside. Melt the butter in a large skillet over medium heat, then cook the onion and mushrooms until lightly browned, 3 to 5 minutes. Season with salt and pepper to taste. Add the thickened stock, sour cream, Worcestershire, horseradish, and dill. Stir to combine and add the short ribs. Let simmer for 5 minutes. Serve over egg noodles, rice, or whatever makes sense, maybe with a little more dill for garnish.

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

 

32 small leftover meatballs, about a pound

1/2 cup Hoisin sauce

2 T. chili sauce (Sambal)

1 tsp. sesame oil

2 T. soy sauce

Green onions and toasted sesame seeds for garnish

 

Combine hoisin, chili sauce, sesame oil and soy in a small bowl and mix well to combine – set aside. Heat grill to medium/high (or oven to 400). Grill meatballs until fully warmed through and just starting to brown with grill markings (or bake in oven until heated thru and beginning to sizzle, about 15 minutes). Put meatballs in a large bowl and toss with some of the sauce, plate and sprinkle with green onion & sesame seeds.

Pesto French Bread Pizza

Pesto French Bread Pizza

Pesto French Bread Pizza

 

10 leftover meatballs, sliced into rounds

2 T. butter

1 large clove garlic, minced

2 T. flour

1 cup milk

1/4 cup Parmesan cheese

½ C. pesto

1 loaf French bread

1 cup Mozzarella, grated

 

Put slices of meatball in a bowl and toss with pesto – set aside. Melt butter in a medium pot on low heat, add garlic. Cook about a minute or until just fragrant then whisk in flour. Continue stirring and cook about a minute until it becomes a thick paste. Add milk and whisk to incorporate. When it starts to thicken, add Parmesan cheese and stir well until thick & smooth. Preheat broiler. Cut french bread lengthwise and add a generous layer of the cheese sauce to both cut sides. Add a layer of meatballs and top with mozzarella. Place under the broiler until bubbly, melty and gorgeous. Slice & serve.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

 

1 small onion, peeled and finely chopped

2 T. EVOO

3 small cloves garlic, peeled and minced

2 tsp. fresh oregano or ½ tsp. dried

1 tsp. Salt, divided

½ C. Chicken Broth (half and half?)

1 ½ C. Instant White Rice

8 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded

¼ tsp. Pepper

2 C. fresh baby spinach leaves

½ C. crumbled feta cheese

1 tsp freshly grated lemon zest

2 T. fresh lemon juice

2 T. minced Parsley

 

Microwave onion, oil, garlic, oregano, and 1/2 tsp. salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining 1/2 tsp. salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Sauteed Zucchini with Herbed Dressing

Sauteed Zucchini with Herbed Dressing

Sauteed Zucchini with Herbed Dressing

 

A lovely side dish, this zucchini also makes a delicious omelet or vegetarian taco filling. Top with some avocado for extra green. For this meal, serve the zucchini warm or at room temperature. It’s great either way and the latter means you can make it a few hours ahead of time.

 

1/4 cup [60 g] plain full-fat Greek yogurt

A large handful of fresh Italian parsley leaves (a little bit of stem is fine!), roughly chopped

A large handful of minced fresh chives

1 garlic clove, minced

1 T. white wine vinegar

1/4 cup [60 ml] olive oil, plus 2 T., plus more as needed

Kosher salt

1 12 lb [680 g] zucchini (about 3 large), ends trimmed

 

In a food processor, combine the yogurt, parsley, chives, garlic, vinegar, and 1/4 cup [60 ml] of the olive oil and puree until smooth. You might need to scrape down the sides with a rubber spatula once or twice to make sure everything is evenly combined. Season the dressing to taste with salt and reserve it. Cut each zucchini in half lengthwise. Then, working with one zucchini half at a time, lay it on its flat side so it’s stable and cut into half-moons 1/2 in [12 mm] thick. You can do this on the diagonal if you’d like. In a large nonstick skillet over medium-high heat, warm the remaining 2 T. olive oil. Add as much of the zucchini to the pan as will fit in a single layer without crowding. You may need to work in batches, depending on the size of your skillet; you’re looking for sauteed zucchini, not steamed zucchini. Sprinkle with a generous pinch of salt and cook, stirring now and then, until just softened and browned in spots, 8 to 10 minutes. Transfer the zucchini to a serving platter. If working in batches, keep the first batch warm and repeat with the remaining zucchini, adding more oil to the skillet if needed. Drizzle the zucchini with the reserved dressing. Serve warm or at room temperature.

 

Leftovers: Place leftover zucchini, dressing and all, into a food processor with a drained and rinsed can of chickpeas. Puree until smooth and season to taste with tahini, lemon juice, and salt. Serve with warm pita bread (or crispy pita chips) or crunchy vegetables for dipping. It’s also good as a neighbor to roasted chicken, grilled shrimp, or even scrambled eggs.

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

 

5 yellow onions, cut lengthwise into 1/4-inch-thick slices

5 T. butter, melted

1 tsp. table salt

 

Place the onions in the crock of a slow cooker, then drizzle with the butter and salt and toss to combine. Cook on low for 12 hours. If at some point you can stir the onions, do so, but no need to set the alarm for two a.m. if you’re cooking them overnight. The onions will last in the refrigerator for 10 days, but I usually just package them in 1-cup servings and freeze for later use.

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

Lemon Dill Cheese Truffles

 

4 ounces (113 g) goat cheese

4 ounces (113 g) cream cheese

16 tsp. garlic powder

4 to 5 T. chopped fresh dill

Zest of 1 lemon

 

In a medium bowl, mix together the goat cheese, cream cheese, and garlic powder. Use a #100 scoop to scoop the cheese mixture 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. In a small bowl, combine the fresh dill and lemon zest. Roll the cheese balls in the lemon-dill mixture to coat.

Taco Salad Dressing

Taco Salad Dressing

Taco Salad Dressing

 

½ Ripe Avocado

½ C. Buttermilk

2 T. chopped Fresh Cilantro

1 ½ T. Lime Juice

1 clove Garlic, minced

1 tsp. Salt

¼ tsp. Pepper

 

Process ingredients in blender until smooth, about 60 seconds.

Caramel Banilla Bites

Caramel Banilla Bites

Caramel Banilla Bites

 

1/3 cup (87 g) Caramel Peanut Butter

12 round vanilla wafers

1 banana, sliced into 6 thick pieces

Colored sprinkles, optional

 

Spread a small amount of peanut butter onto each wafer. Place a slice of banana in the middle of 6 wafers, and top with remaining wafers. Place sprinkles, if using, in a shallow bowl, and roll the cookies over the sprinkles a couple of times until the sides are covered.

 

Caramel Peanut Butter

 

1 cup (175 g) caramel chips

1 T. (15 ml) maple syrup (optional)

1 cup (260 g) peanut butter

 

In a double boiler, melt the caramel chips, stirring continuously. Add the maple syrup, if using, as you stir. Once all caramel chips are melted, add the peanut butter, and continue to stir until everything is evenly combined. Pour the peanut butter into two glass jars. Allow the jars to cool before closing.

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

Smoked Almond Cheese Truffles

 

8 ounces (227 g) cream cheese, softened

1 C. (90 g) shredded extra-sharp Cheddar cheese

1/2 tsp. garlic powder

1/4 tsp. onion powder

Chopped smoked almonds, to taste

 

In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder. Use a #100 scoop to scoop the cream cheese mixture 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 chopped smoked almonds to coat.

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

Prosciutto-Wrapped Figs with Gorgonzola

 

8 ounces fresh figs (about 9 figs)

¼ pound prosciutto (thinly sliced)

4 ounces gorgonzola cheese

2 T. balsamic reduction or aged balsamic vinegar

 

Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.

Stack gorgonzola cheese pieces on each half fig. Wrap fig and gorgonzola with thinly sliced prosciutto all the way around. Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp. Drizzle with balsamic reduction. For the balsamic reduction: In a saucepan, heat 3 T. good quality balsamic vinegar over very low heat. Cook for 10-15 minutes or until the vinegar has started to thicken.

Notes: This appetizer can be served cold and is just as delicious! Baking the figs for 5 minutes will soften the cheese so it’s just a touch melty and warm the figs. Fresh figs are recommended. You can definitely substitute dried figs, they will be much sweeter and you will need to stuff them with the cheese instead of using half a fig. If making in advance, wait until serving to drizzle with balsamic.

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

BACON-WRAPPED MINI SAUSAGES

 

1 package bacon, 16 ounces (454 g) in size (16 to 20 slices)

1 package mini smoked sausages (such as Hillshire Farm Lit’l Smokies), 12 ounces (340 g) in size

32 to 40 toothpicks, 3 inches (7.5 cm) in size

1/2 C. (90 g) brown sugar

 

Preheat the oven to 325 °F (160°C; gas mark 3). Line a baking sheet with parchment paper and set aside. Cut the bacon slices in half. Wrap a half slice of bacon around a mini smoked sausage, and then secure with a toothpick. Set aside. Repeat until you run out of bacon, smoked sausages, or both. Add the brown sugar and wrapped sausages to a 1-gallon resealable plastic bag or container. Shake to coat thoroughly. Transfer the coated wrapped sausages to the prepared baking sheet, arranging them in a single layer. Bake for about 40 minutes, or until the bacon is crisp. Let cool and remove toothpicks, if desired, before serving.

Limoncello

Limoncello

Limoncello

 

Makes 1 litre (13 pints)

500ml (18fl oz) vodka (or gin if you prefer)

pared zest of 3 unwaxed lemons

2 lemongrass stalks

500g (1 lb. 2oz) caster (superfine) sugar

3 good sprigs of lemon verbena

 

Pour the vodka into a 1 liter (13/4 pint) jar, add the lemon zest, lemongrass and stir well. Leave for a week to infuse. In a large pan over a medium heat, add the sugar to 500ml (18fl oz) water, stirring until it is dissolved. Turn off the heat and allow to cool for 5 minutes. Add the lemon verbena to the vodka and pour in as much of the warm syrup as will fill the bottle. Once cool, place in the fridge. It will be bright and lively initially, mellowing and deepening in flavor over time: both are excellent.

Floral Cheese Truffles

Floral Cheese Truffles

Floral Cheese Truffles

 

4 ounces (113 g) honey goat cheese

4 ounces (113 g) cream cheese

Dried edible flowers (such as lavender, calendula, rose), to taste

 

In a medium bowl, mix together the goat cheese and cream cheese. Use a #100 scoop to scoop the cheese mixture 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 dried flowers to coat.

Sunchoke Pickle

Sunchoke Pickle

1½ lbs sunchokes (a.k.a. Jerusalem artichokes), thoroughly scrubbed and cut into ½-inch dice

1 teaspoon ground dried turmeric

1 ounces garlic (about 8 cloves), chopped

½ ounce fresh ginger, minced (about 1 ½ tablespoons)

1 teaspoon cumin seeds

2 teaspoons pickling salt

2 teaspoons sugar

1½ cups water

 

Toss together sunchokes, turmeric, garlic, ginger, and cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve salt and sugar in the water. Pour brine over sunchoke mixture; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight. The next day the brine should cover the sunchokes. If it doesn’t, add more brine mixed in the same proportions. Wait several days before tasting the pickle. After a week, the brine will be still sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy. When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep sunchokes weighted and under the brine so they won’t take on a grayish cast.

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

Seared Scallops with Shaved Fennel Cucumber and Grapefruit

 

1 Ruby Red grapefruit

1 T. extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 tsp. coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 T. fresh lemon juice

1 T. chopped fresh chives

1 tsp. finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

 

Finely grate enough grapefruit rind to yield 1/2 tsp. zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice). Heat 1 tsp. oil in a nonstick sauté pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 tsp. salt, and season with pepper. Sauté scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 T., 2 to 3 minutes. Pour sauce over scallops. Combine cucumber, lemon juice, remaining 2 tsp. oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 tsp. salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake

 

1 lb ground beef

1 can (15 oz) tomato sauce

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon pepper

1 package (12 oz) wide egg noodles

3/4 cup sour cream

1 container (16 oz) cottage cheese (equals 2 cups)

2 cups shredded cheese

 

Heat oven to 350°F. Prepare a 9×13 baking dish and spray with cooking spray.

Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.  Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.

Cook the egg noodles according to package directions. Don’t forget to add at least 1 teaspoon of salt in with the noodles. In large mixing bowl, stir together the sour cream and cottage cheese. When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles. Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat. Cover with foil and cook for 20 minutes. If you want those crunchy casserole edges and noodle edges then don’t cover with tin foil.

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

Herb-Marinated Goat Cheese Mini Jars

 

4 mini jelly jars with lids, 1.5 to 2 ounces (45 to 60 ml) in size

½ tsp. chopped fresh basil

½ tsp. chopped fresh rosemary

½ tsp. chopped fresh thyme

½ tsp. chopped fresh oregano

Salt, to taste

Fresh cracked black pepper, to taste

1 log goat cheese, 4 ounces (113 g)

Extra-virgin olive oil

 

Remove the lids of the jars so that the jars are ready to fill.  In a small bowl, mix together the fresh herbs, salt, and pepper. Set aside. Cut the goat cheese log into fourths, and then cut the fourths into smaller pieces. Alternate layering the goat cheese pieces and herbs in each jar. Slowly pour olive oil into each jar until filled. Fasten the lids on the jars and refrigerate until ready to serve. The olive oil will become firm in the refrigerator, so let the jars sit at room temperature until the olive oil becomes liquid again before serving.

Everything Bagel Cheese Truffles

Everything Bagel Cheese Truffles

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

Saffron and Speck Gnocchetti

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 Vodka

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

Grated Carrot and Fir Needle Pickled Salad

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

Crunchy Baked Potatoes with Anchovy, Parmesan and Rosemary

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)

Moules Marinieres (Sailor-Style Mussels)

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

Chamomile & Anise Hyssop Apple Crumble

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

Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream

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

Asiago Bisque

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  

Agave Caramel Corn  

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

Parmesan Butter Linguine

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

Make-Ahead Mini Spinach Frittatas

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

Deviled Eggs for Every Season

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

Skillet Penne with Cherry Tomatoes, Beans and Olives

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

Green Tomato Glaze

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

Roasted Red Pepper Triangles

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.