RECIPIES
PICKLED RED ONIONS
1 LARGE RED ONION, THINLY SLICED
3 TBS SUGAR
3 TBS SEASONED RICE VINEGAR
2 TBS WATER
2 BAY LEAVES
3 PEPPERCORNS
PINCH CRUSHED RED PEPPER
PINCH SEA SALT
PINCH ALLSPICE
PLACE ONION IN A HEAT PROOF NON REACTIVE CONTAINER. HEAT OTHER INGREDIENTS IN A SMALL SAUCEPAN TO BOILING, STIRRING CONTINUALLY. POUR DRESSING OVER ONIONS. COOL BEFORE REFRIGERATING.
ONIONS WILL KEEP IN REFRIGERATOR UP TO 1 WEEK.
THEY MAKE A GREAT GARNISH OR CONDIMENT FOR A VARIETY OF MEATS, FISH OR SALAD.
1 LARGE RED ONION, THINLY SLICED
3 TBS SUGAR
3 TBS SEASONED RICE VINEGAR
2 TBS WATER
2 BAY LEAVES
3 PEPPERCORNS
PINCH CRUSHED RED PEPPER
PINCH SEA SALT
PINCH ALLSPICE
PLACE ONION IN A HEAT PROOF NON REACTIVE CONTAINER. HEAT OTHER INGREDIENTS IN A SMALL SAUCEPAN TO BOILING, STIRRING CONTINUALLY. POUR DRESSING OVER ONIONS. COOL BEFORE REFRIGERATING.
ONIONS WILL KEEP IN REFRIGERATOR UP TO 1 WEEK.
THEY MAKE A GREAT GARNISH OR CONDIMENT FOR A VARIETY OF MEATS, FISH OR SALAD.
FRITTATA WITH HAM, CHARD AND RED PEPPER COULIS
1 LARGE POTATO, BAKED, PEELED AND COOLED
6 LARGE EGGS
1/3 CUP OF WHOLE MILK
3 CUPS CHARD
1/4 CUP CHOPPED ONIONS
3 CLOVES GARLIC
1 CUP DICED HAM
1 CUP GRUYERE CHEESE
1/2 CUP PARMESAN CHEESE
SPRAY OIL A 9" OVEN PROOF SKILLET, PREFERABLY CAST IRON. PREHEAT OVEN TO 450.
TRIM AND CHOP CHARD. SAUTE IN ANOTHER PAN WITH A TSP. OLIVE OIL AND CHOPPED ONION FOR ABOUT 3 M IN.
CUT BAKED POTATO INTO SMALL CUBES AND LAY IN BOTTOM OF PAN. BEAT EGGS, CREAM, CHEESES, GARLIC, SALT AND PEPPER. POUR OVER POTATOES.
ADD CHARD AND ONIONS, GENTY PUSHING DOWN UNTIL SUBMERGED IN EGG.
COOK ON MED. HEAT ON STOVE TOP FOR ABOUT 8 MINUTES, OR UNTIL EGGS BEGIN TO SET. TRANSFER TO OVEN AND BAKE UNTIL COMPLETELY SET.
COOL FOR 10 MINUTES BEFORE FLIPPING ONTO A SERVING PLATE.
RED PEPPER COULIS
1 TBS. BUTTER
2 TBS. CHOPPED ONION
2 CLOVES MINCED GARLIC
1 CUP CHICKEN STOCK
1 TBS. WHITE WINE
2 CUPS JARRED RED PEPPERS (NOT MARINATED)
SALT AND PEPPER
SAUTE ONION AND GARLIC IN BUTTER.
ADD WHITE WINE AND REDUCE UNTIL NEARLY GONE.
ADD STOCK AND PEPPERS.
SAUTE FOR 3 MINUTES.
COOL AND PUREE WITH IMMERSION BLENDER.
SALT AND PEPPER TO TASTE.
1 LARGE POTATO, BAKED, PEELED AND COOLED
6 LARGE EGGS
1/3 CUP OF WHOLE MILK
3 CUPS CHARD
1/4 CUP CHOPPED ONIONS
3 CLOVES GARLIC
1 CUP DICED HAM
1 CUP GRUYERE CHEESE
1/2 CUP PARMESAN CHEESE
SPRAY OIL A 9" OVEN PROOF SKILLET, PREFERABLY CAST IRON. PREHEAT OVEN TO 450.
TRIM AND CHOP CHARD. SAUTE IN ANOTHER PAN WITH A TSP. OLIVE OIL AND CHOPPED ONION FOR ABOUT 3 M IN.
CUT BAKED POTATO INTO SMALL CUBES AND LAY IN BOTTOM OF PAN. BEAT EGGS, CREAM, CHEESES, GARLIC, SALT AND PEPPER. POUR OVER POTATOES.
ADD CHARD AND ONIONS, GENTY PUSHING DOWN UNTIL SUBMERGED IN EGG.
COOK ON MED. HEAT ON STOVE TOP FOR ABOUT 8 MINUTES, OR UNTIL EGGS BEGIN TO SET. TRANSFER TO OVEN AND BAKE UNTIL COMPLETELY SET.
COOL FOR 10 MINUTES BEFORE FLIPPING ONTO A SERVING PLATE.
RED PEPPER COULIS
1 TBS. BUTTER
2 TBS. CHOPPED ONION
2 CLOVES MINCED GARLIC
1 CUP CHICKEN STOCK
1 TBS. WHITE WINE
2 CUPS JARRED RED PEPPERS (NOT MARINATED)
SALT AND PEPPER
SAUTE ONION AND GARLIC IN BUTTER.
ADD WHITE WINE AND REDUCE UNTIL NEARLY GONE.
ADD STOCK AND PEPPERS.
SAUTE FOR 3 MINUTES.
COOL AND PUREE WITH IMMERSION BLENDER.
SALT AND PEPPER TO TASTE.
PASTA GRATIN WITH CARAMELIZED ONION
10 OUNCES SMALL PASTA COOKED AL DENTE AND COOLED
1 1/4 CUPS GRUYERE, SHREDDED
1 1/4 CUPS SMOKED MOZZARELLA, SHREDDED (RESERVE 1/2 CUP FOR FINISHING)
1 1/2 CUPS HEAVY CREAM
1 TBS. MINCED FRESH GARLIC
1 TBS. MINCED WHITE ONION
Preheat oven to 350 degrees. Butter large ovenproof casserole dish. Combine all ingredients except for reserved mozzarella. Transfer to prepared casserole, top with reserved cheese and bake until bubbling hot and golden on top.
CARAMELIZED ONION
2 TSP EXTRA VIRGIN OLIVE OIL
2 TSP BUTTER
1 MEDIUM ONION, CUT INTO FINE STRIPS, JULIENNE
SEA SALT
FRESHLY GROUND BLACK PEPPER
Warm butter and oil over low heat in large saute pan. Add onions and cook slowly, stirring frequently for about 25 minutes or until they are uniformly golden in color. Season with salt and pepper to taste.
Serve with Pasta Gratin.
Adapted from Eve Aronoff
10 OUNCES SMALL PASTA COOKED AL DENTE AND COOLED
1 1/4 CUPS GRUYERE, SHREDDED
1 1/4 CUPS SMOKED MOZZARELLA, SHREDDED (RESERVE 1/2 CUP FOR FINISHING)
1 1/2 CUPS HEAVY CREAM
1 TBS. MINCED FRESH GARLIC
1 TBS. MINCED WHITE ONION
Preheat oven to 350 degrees. Butter large ovenproof casserole dish. Combine all ingredients except for reserved mozzarella. Transfer to prepared casserole, top with reserved cheese and bake until bubbling hot and golden on top.
CARAMELIZED ONION
2 TSP EXTRA VIRGIN OLIVE OIL
2 TSP BUTTER
1 MEDIUM ONION, CUT INTO FINE STRIPS, JULIENNE
SEA SALT
FRESHLY GROUND BLACK PEPPER
Warm butter and oil over low heat in large saute pan. Add onions and cook slowly, stirring frequently for about 25 minutes or until they are uniformly golden in color. Season with salt and pepper to taste.
Serve with Pasta Gratin.
Adapted from Eve Aronoff
Tagliatelle with Salmon
1/4 cup butter
1/2 cup smoked salmon
1/2 fresh lemon juiced
1/2 cup heavy cream
5 tbs. white wine
10 oz. fresh tagliatelle or fettucini
salt and pepper
Melt butter in a large saute pan, add the salmon and lemon juice. Heat gently until salmon is opaque. Add cream and wine, season with salt and pepper. Simmer over low heat for 5 minutes. Cook the pasta in a large pot of salted boiling water until al dente. Drain and add to sauce. Toss gently over low heat. Garnish with finely chopped fresh parsley and serve.
1/4 cup butter
1/2 cup smoked salmon
1/2 fresh lemon juiced
1/2 cup heavy cream
5 tbs. white wine
10 oz. fresh tagliatelle or fettucini
salt and pepper
Melt butter in a large saute pan, add the salmon and lemon juice. Heat gently until salmon is opaque. Add cream and wine, season with salt and pepper. Simmer over low heat for 5 minutes. Cook the pasta in a large pot of salted boiling water until al dente. Drain and add to sauce. Toss gently over low heat. Garnish with finely chopped fresh parsley and serve.
Spicy Black Eyed Peas
1 tsp. olive oil
2 cloves garlic, bruised
2 shallots, chopped
2 oz. salt pork, diced
1 tomatillo, chopped
1 15oz can stewed tomatoes
2 tsp. diced jalapeno peppers
16 oz. frozen or fresh black eyed peas
1 tsp. chili powder
salt and pepper to taste
Gently saute garlic, shallots, salt pork, and tomatillo in olive oil.
Pulse stewed tomatoes in food processor to break up large pieces, or chop with a knife. Do not puree. Add tomatoes with juices, peppers, peas and chili powder to pan.
Simmer on low for 20 min. Remove and discard garlic cloves.
Adjust seasoning to taste.
1 tsp. olive oil
2 cloves garlic, bruised
2 shallots, chopped
2 oz. salt pork, diced
1 tomatillo, chopped
1 15oz can stewed tomatoes
2 tsp. diced jalapeno peppers
16 oz. frozen or fresh black eyed peas
1 tsp. chili powder
salt and pepper to taste
Gently saute garlic, shallots, salt pork, and tomatillo in olive oil.
Pulse stewed tomatoes in food processor to break up large pieces, or chop with a knife. Do not puree. Add tomatoes with juices, peppers, peas and chili powder to pan.
Simmer on low for 20 min. Remove and discard garlic cloves.
Adjust seasoning to taste.
Glazed Tri Tip Beef
3 pound beef tri tip roast
1/2 cup soy sauce
1/4 cup brown sugar
1/3 cup cranberry juice
2 tbs. sesame oil
1 tsp. peeled grated ginger
2 tbs. seasoned rice wine vinegar
6 cloves chopped fresh garlic
Puree marinade ingredients in a blender or food processor. Pour into zip lock bag with tri tip roast and marinate 12-24 hours. Transfer marinade to saucepan and heat to low boil. Grill or broil meat to 130 degree internal temp, basting often with marinade. Transfer meat to serving board or platter and allow to rest for 10 minutes. Slice thinly, top with remaining marinade. Sprinkle slices with finely chopped cilantro or flat parsley.
3 pound beef tri tip roast
1/2 cup soy sauce
1/4 cup brown sugar
1/3 cup cranberry juice
2 tbs. sesame oil
1 tsp. peeled grated ginger
2 tbs. seasoned rice wine vinegar
6 cloves chopped fresh garlic
Puree marinade ingredients in a blender or food processor. Pour into zip lock bag with tri tip roast and marinate 12-24 hours. Transfer marinade to saucepan and heat to low boil. Grill or broil meat to 130 degree internal temp, basting often with marinade. Transfer meat to serving board or platter and allow to rest for 10 minutes. Slice thinly, top with remaining marinade. Sprinkle slices with finely chopped cilantro or flat parsley.
Braised Lamb Shank with Winter Fruits
2 Tbs. Vegtable Oil
Salt and Pepper
4 Lamb Shanks
2 Cups Freshly Peeled Carrots cut into 1/4 inch planks
1 Cup Freshly Peeled Parsnip cut into 1/4 inch planks
1/2 Cup Dehydrated Winter Fruits (apricot, apple, pear) cut in large dice
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
8 Cloves Garlic, Sliced
4 Cups Low Sodium Beef or Veal Stock
2 Cups Dry Red Wine
Preheat oven to 325. Add oil to Dutch oven and heat until glistening.
Salt and pepper lamb shanks on all sides. Brown them evenly over med. heat.
Remove lamb to a holding plate.
Add vegetables and fruits and garlic to dutch oven, gently saute until golden.
Return lamb and accumulated juices to pan.
Add stock and wine, bringing liquid to a level about half way up the meat.
Top with herbs, cover and place into the heated oven.
Cook about 2 hrs. or until meat is very tender but still attached to the bone.
Turn the oven off.
Carefully remove meat and veg mix to two oven proof dishes. Tent with foil and return to warmed oven (heat is turned off.)
Place Dutch oven on stovetop over med. heat and reduce sauce by two thirds.
Skim off fat and foam. Taste and adjust seasonings.
Arrange veg and fruit onto serving platter.
Top with lamb shanks.
Pour sauce through fine sieve directly overtop.
Note: Shortcut: When lamb has finished cooking in the Dutch Oven, simply remove the lid and turn the oven temp. up to 375. The sauce will reduce and thicken within about 10 min. Watch carefully or it may disappear! Simply serve directly from the Dutch Oven!
Note: This recipe also works well for a pork shoulder, pork shank, Boston butt or boneless ribs, but you will want to skim the fat. You can use the method above, or prepare the dish the day ahead; easily removing the solid fat layer that will rise to the surface.
Pork and beef braises intensify in flavor when refrigerated overnight.
Lamb should be served immediately.
Mushroom Bread Pudding
1 lb. mixed mushrooms, cleaned, trimmed and diced
1 tbs. butter
1 1lb. loaf brioche
1/4 cup vegetable oil
s & p
2 tbs. chopped parsley
1 tsp chopped thyme
1/2 cup white wine
1/4 cup finely chopped shallots
1/2 cup dried porcini mushrooms
3 cups heavy cream
5 extra large eggs
Butter a 9 X 13 baking dish.
Gently trim and discard crust from brioche, then cut into 1 inch cubes.
Add oil to a large saute pan and heat until shimmering.
Saute mushrooms with salt and pepper, until they release liquid and liquid evaporates, about 10 minutes. Stir often.
Transfer mushrooms to a large bowl.
Add brioche, parsley and thyme, toss and set aside.
Rinse dried porcini and add to saute pan along with wine, shallots and cream.
Bring to a simmer and remove from heat, cover and allow to steep for 10 min.
Either transfer to blender or use an immersion blender to puree until smooth.
Whisk eggs and very slowly add in hot cream mixture. Season with salt and pepper and add to brioche bowl.
Hand toss, making sure all the bread is moistened with egg cream mixture.
Transfer to the buttered baking dish.
Cover with plastic wrap, then with foil.
Bake 25 minutes (yes, with plastic wrap under foil) at 350, then remove covers.
Bake an additional 15 minutes or until set.
Serves 6
adapted from "Flying Pans, Two Chefs, One World"
Creamed Spinach
2 lbs of fresh baby spinach, rinsed, blotted dry and gently torn into medium sized pieces
2 shallots, finely chopped
1 tbs. butter
1 tbs. olive oil
1 1/2 cups of heavy cream
1/2 cup shaved parmesan
Pinch of nutmeg
salt and pepper to taste
In a large saute pan, heat olive oil and butter until glistening. Add shallot and gently saute until soft.
Add spinach in batches, flipping over with a spatula until wilted. When one batch wilts down, add an additional batch combining cooked with uncooked. Continue until all spinach is soft, gleaming and tender. Pour off any accumulated juices.
Add cream and simmer on low until cream begins to reduce. (About 4 min.)
Stir in cheese, nutmeg and adjust seasonings to taste.
Homemade Hot Chocolate
4 Cups whole milk
3 Tbs. sugar
3 Tbs. cocoa powder (We use Rodelle Dutch Dark)
Few drops vanilla extract
Cinnamon stick for stirring
Combine milk, sugar, cocoa and vanilla in a saucepan. Whisk briskly to dissolve cocoa while warming over low heat. Heat until steaming, do not boil.
Top with whipped cream and serve with a cinnamon or peppermint stick.
The Best Pumpkin Muffin Recipe
Makes 12
1 cup all purpose flour
1 cup whole-grain flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
3 tbs. unsulphered molassas
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup buttermilk (you can substitute milk with 1/2 tsp. white vinegar, allowed to sit for 10 min.)
1/4 cup raw, unsalted pumpkin seeds for garnish (opt.)
Preheat oven to 400. Prepare a muffin pan with cooking spray or paper liners.
In a medium bowl, whisk together flours, baking soda, salt and spices.
In a large bowl, whisk sugar, molassas, oil and 1 egg, until combined. Add second egg and whisk again. Whisk in pumpkin and vanilla.
Whisk in flour mixture in batches, alternating with buttermilk. Switch from a whisk to a rubber spatula and fold just until combined and beginning to form tiny air bubbles from rising.
Pour batter into prepared pan, sprinkle with pumpkin seeds and bake for about 20 minutes, or until toothpick comes out clean.
Let cool on a wire rack for 15 minutes before removing from muffin pan.
Adapted from 2006 Ellie Krieger
Salmon with White Beans and Red Wine
Serves 4
4 Salmon Filets, 4-6 ounces each, 1-1 1/2 inches thick
Sea Salt
1 C Red Wine
1 C. Chicken Stock
1/4 lb. Bacon, cut into matchstick pieces
6 tbs. Butter
1/2 C. small chopped carrot
1/2 C. small chopped celery
1/2 C. small chopped onion
1.5-2 C. White Beans, drained and rinsed.
Place wine in a small sauce pan and simmer over med. high heat until it reduces by half.
Add stock and simmer on low heat.
In a larger skillet, brown bacon over med. heat. Pour off excess bacon fat.
Add veggies and butter to skillet along with rendered bacon. Cook gently on low to med. heat until veggies are crisp tender.
Turn on broiler oven.
Add beans, reduced wine-stock mixture, simmer and swirl.
Snug salmon fillets into pan, baste with a bit of sauce, raise temp. a bit and cook for about 2 minutes.
Transfer pan to broiler and broil briefly (2-3 minutes) or until salmon is nearly cooked through.
Addapted Recipe from Judy Rodgers
Salt and Pepper
4 Lamb Shanks
2 Cups Freshly Peeled Carrots cut into 1/4 inch planks
1 Cup Freshly Peeled Parsnip cut into 1/4 inch planks
1/2 Cup Dehydrated Winter Fruits (apricot, apple, pear) cut in large dice
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
8 Cloves Garlic, Sliced
4 Cups Low Sodium Beef or Veal Stock
2 Cups Dry Red Wine
Preheat oven to 325. Add oil to Dutch oven and heat until glistening.
Salt and pepper lamb shanks on all sides. Brown them evenly over med. heat.
Remove lamb to a holding plate.
Add vegetables and fruits and garlic to dutch oven, gently saute until golden.
Return lamb and accumulated juices to pan.
Add stock and wine, bringing liquid to a level about half way up the meat.
Top with herbs, cover and place into the heated oven.
Cook about 2 hrs. or until meat is very tender but still attached to the bone.
Turn the oven off.
Carefully remove meat and veg mix to two oven proof dishes. Tent with foil and return to warmed oven (heat is turned off.)
Place Dutch oven on stovetop over med. heat and reduce sauce by two thirds.
Skim off fat and foam. Taste and adjust seasonings.
Arrange veg and fruit onto serving platter.
Top with lamb shanks.
Pour sauce through fine sieve directly overtop.
Note: Shortcut: When lamb has finished cooking in the Dutch Oven, simply remove the lid and turn the oven temp. up to 375. The sauce will reduce and thicken within about 10 min. Watch carefully or it may disappear! Simply serve directly from the Dutch Oven!
Note: This recipe also works well for a pork shoulder, pork shank, Boston butt or boneless ribs, but you will want to skim the fat. You can use the method above, or prepare the dish the day ahead; easily removing the solid fat layer that will rise to the surface.
Pork and beef braises intensify in flavor when refrigerated overnight.
Lamb should be served immediately.
Mushroom Bread Pudding
1 lb. mixed mushrooms, cleaned, trimmed and diced
1 tbs. butter
1 1lb. loaf brioche
1/4 cup vegetable oil
s & p
2 tbs. chopped parsley
1 tsp chopped thyme
1/2 cup white wine
1/4 cup finely chopped shallots
1/2 cup dried porcini mushrooms
3 cups heavy cream
5 extra large eggs
Butter a 9 X 13 baking dish.
Gently trim and discard crust from brioche, then cut into 1 inch cubes.
Add oil to a large saute pan and heat until shimmering.
Saute mushrooms with salt and pepper, until they release liquid and liquid evaporates, about 10 minutes. Stir often.
Transfer mushrooms to a large bowl.
Add brioche, parsley and thyme, toss and set aside.
Rinse dried porcini and add to saute pan along with wine, shallots and cream.
Bring to a simmer and remove from heat, cover and allow to steep for 10 min.
Either transfer to blender or use an immersion blender to puree until smooth.
Whisk eggs and very slowly add in hot cream mixture. Season with salt and pepper and add to brioche bowl.
Hand toss, making sure all the bread is moistened with egg cream mixture.
Transfer to the buttered baking dish.
Cover with plastic wrap, then with foil.
Bake 25 minutes (yes, with plastic wrap under foil) at 350, then remove covers.
Bake an additional 15 minutes or until set.
Serves 6
adapted from "Flying Pans, Two Chefs, One World"
Creamed Spinach
2 lbs of fresh baby spinach, rinsed, blotted dry and gently torn into medium sized pieces
2 shallots, finely chopped
1 tbs. butter
1 tbs. olive oil
1 1/2 cups of heavy cream
1/2 cup shaved parmesan
Pinch of nutmeg
salt and pepper to taste
In a large saute pan, heat olive oil and butter until glistening. Add shallot and gently saute until soft.
Add spinach in batches, flipping over with a spatula until wilted. When one batch wilts down, add an additional batch combining cooked with uncooked. Continue until all spinach is soft, gleaming and tender. Pour off any accumulated juices.
Add cream and simmer on low until cream begins to reduce. (About 4 min.)
Stir in cheese, nutmeg and adjust seasonings to taste.
Homemade Hot Chocolate
4 Cups whole milk
3 Tbs. sugar
3 Tbs. cocoa powder (We use Rodelle Dutch Dark)
Few drops vanilla extract
Cinnamon stick for stirring
Combine milk, sugar, cocoa and vanilla in a saucepan. Whisk briskly to dissolve cocoa while warming over low heat. Heat until steaming, do not boil.
Top with whipped cream and serve with a cinnamon or peppermint stick.
The Best Pumpkin Muffin Recipe
Makes 12
1 cup all purpose flour
1 cup whole-grain flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
3 tbs. unsulphered molassas
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup buttermilk (you can substitute milk with 1/2 tsp. white vinegar, allowed to sit for 10 min.)
1/4 cup raw, unsalted pumpkin seeds for garnish (opt.)
Preheat oven to 400. Prepare a muffin pan with cooking spray or paper liners.
In a medium bowl, whisk together flours, baking soda, salt and spices.
In a large bowl, whisk sugar, molassas, oil and 1 egg, until combined. Add second egg and whisk again. Whisk in pumpkin and vanilla.
Whisk in flour mixture in batches, alternating with buttermilk. Switch from a whisk to a rubber spatula and fold just until combined and beginning to form tiny air bubbles from rising.
Pour batter into prepared pan, sprinkle with pumpkin seeds and bake for about 20 minutes, or until toothpick comes out clean.
Let cool on a wire rack for 15 minutes before removing from muffin pan.
Adapted from 2006 Ellie Krieger
Salmon with White Beans and Red Wine
Serves 4
4 Salmon Filets, 4-6 ounces each, 1-1 1/2 inches thick
Sea Salt
1 C Red Wine
1 C. Chicken Stock
1/4 lb. Bacon, cut into matchstick pieces
6 tbs. Butter
1/2 C. small chopped carrot
1/2 C. small chopped celery
1/2 C. small chopped onion
1.5-2 C. White Beans, drained and rinsed.
Place wine in a small sauce pan and simmer over med. high heat until it reduces by half.
Add stock and simmer on low heat.
In a larger skillet, brown bacon over med. heat. Pour off excess bacon fat.
Add veggies and butter to skillet along with rendered bacon. Cook gently on low to med. heat until veggies are crisp tender.
Turn on broiler oven.
Add beans, reduced wine-stock mixture, simmer and swirl.
Snug salmon fillets into pan, baste with a bit of sauce, raise temp. a bit and cook for about 2 minutes.
Transfer pan to broiler and broil briefly (2-3 minutes) or until salmon is nearly cooked through.
Addapted Recipe from Judy Rodgers
Sauteed Rainbow Trout with Brown Butter Sauce
Serves 5
5 fillets Rainbow Trout
1 tsp. sea salt
1/2 tsp. freshly ground pepper
1/4 cup all purpose flour
3 tbs. butter
1 stick butter
juice of freshly squeezed large lemon
1 tbs. chopped fresh parsley
Blot the trout dry with a paper towel; season with salt and pepper.
Dredge in flour.
Melt butter over med. heat in large saute pan.
Working in batches, saute trout (presentation side down first) 3-4 minutes on each side.
Remove from pan and set aside.
Add stick of butter to pan and cook over med high heat until butter begins to lightly brown.
Add lemon juice and swirl to deglaze.
Add parsley and swirl again.
Pour sauce over fish and serve immediately.
Bratwurst and Sauerkraut
1 tbs. butter
4-6 uncooked fresh bratwurst
1 large onion, thinly sliced
1 large carrot, peeled and grated
12 whole juniper berries
24 oz. good quality sauerkraut, rinsed
1 1/2 cups chicken stock
1 tart apple, peeled and grated
1 tbs. dark brown sugar
pepper to taste
1. Melt butter in a large saute pan. Slowly brown bratwurst on all sides (about 7 minutes)
2. Transfer bratwurst to a plate.
3. Add onion, carrot, juniper berries to the skillet and gently cook until the onion is soft. Stir in rinsed and drained sauerkraut, chicken stock, apple, carrot and brown sugar. Bring to a simmer.
4. Return bratwurst to skillet, snuggling them into the sauerkraut.
5. Cover and simmer over low heat until most of the liquid has evaporated. (30 minutes or more) If liquid evaporates before then, add additional stock. You want to make sure bratwurst has a chance to cook through.
6. Discard juniper berries and adjust seasoning with salt and pepper before serving.
Chicken Pizzaiola
4 boneless, skinless chicken cutlets (either purchased or pounded to uniform thickness)
3 cups homemade or favorite purchased marinara sauce
Salt and Fresh Ground Pepper
1 cup shredded Parmesan cheese
1 cup shredded smoked mozzerella cheese
Any favorite pizza toppings: pepperoni, crumbled sausage, mushrooms etc.
Heat oven to 450.
Spread marinara sauce in an oven proof baking dish.
Season chicken with salt and pepper and roll to coat with Parmesan cheese.
Lay chicken atop the sauce and bake for 15 minutes.
Increase oven temp. to 475.
Spinkle mozzerella and any additional toppings over chicken.
Bake for an additional 5 minutes or until chicken reaches 160 degrees. !
Whisk sauce and spoon over chicken to serve.
4 boneless, skinless chicken cutlets (either purchased or pounded to uniform thickness)
3 cups homemade or favorite purchased marinara sauce
Salt and Fresh Ground Pepper
1 cup shredded Parmesan cheese
1 cup shredded smoked mozzerella cheese
Any favorite pizza toppings: pepperoni, crumbled sausage, mushrooms etc.
Heat oven to 450.
Spread marinara sauce in an oven proof baking dish.
Season chicken with salt and pepper and roll to coat with Parmesan cheese.
Lay chicken atop the sauce and bake for 15 minutes.
Increase oven temp. to 475.
Spinkle mozzerella and any additional toppings over chicken.
Bake for an additional 5 minutes or until chicken reaches 160 degrees. !
Whisk sauce and spoon over chicken to serve.
Sea Bass Braised with White Beans, Fennel and Tomato
4 thick pieces of Sea Bass (skin removed)
salt
1/2 cup olive oil
1 med. fennel bulb, trimmed and cut into 1/2 inch wedges
1/2 cup diced yellow onion
1/2 cup dry white wine
1 very large ripe tomato, peeled, cored, cut into wedges
and lightly salted
4 cloves of garlic, chopped
1 pinch of dried chili flakes
1 pinch saffron threads
small splash of Pernod
1 cup fish Fumet or chicken stock
1 1/2 cups cooked white beans
Rinse and dry fillets. Salt lightly, cover and refrigerate.
Warm olive oil in an ovenproof med. skillet. Add fennel and cook about 3 minutes on each side.
Add onions, a drizzle of oil, a pinch of salt and cook gently for 10 minutes, stirring occasionally. (Do not brown)
Add white wine and bring to a boil.
Add tomatoes, garlic, chili, saffron and Pernod.
Reduce to a low simmer and cook for about 5 minutes.
Add fumet or stock, a little more olive oil and beans. Simmer briefly and taste, adjusting with salt and pepper.
In another pan, heat about a tsp. of olive oil and sear fillets for about 2 minutes on each side.
Move fillets to sauce and simmer gently for 4-5 minutes, until fish is almost cooked through.
Move skilled to broiler briefly tofinish; sauce should be bubbly and reduced; fish not dry but just beginning to caramelize on
Potato and Roasted Poblano Chowder
2 large poblano peppers
2 tbs unsalted butter
1 large yellow onion, chopped
2 celery ribs, thinly sliced
2 lbs. white potatoes, peeled and cubed
2 tsp fresh thyme or 1 tsp dried thyme
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 cups chicken stock
1 1/2 cups sour cream
1/4 cup fresh cilantro leaves, chopped
1. Using a pair of metal tongs, hold the peppers over an open gas flame until charred on all sides. If you don't have a gas burner, you can broil the peppers, turning frequently. When the peppers are charred, move them to a glass bowl and cover. The peppers will continue to steam for about 10 minutes.
2. Run the peppers under a stream of water and rub to remove the charre outer skin. Chop into 1/2 inch pieces, removing stem and seeds.
3. Melt butter in large saucepan and saute onion and celery for about 5 minutes over med. heat.
4. Add potatoes and cook until slightly softened, about 3 minutes.
5. Stir in peppers, thyme, cumin, salt and pepper. Cook for another few minutes, until aromatic.
6. Pour in chicken stock, stir, cover and reduce heat to low.
7. Cook for about 45 minutes, stirring occasionally.
8. Remove half liquid and veggies to process or blend into a puree.
9. Return puree to soup and bring to a simmer over med. heat, stirring constantly.
10. Remove from heat and stir in sour cream and cilantro. Cover and allow to sit off heat for 5 minutes until serving.
Note: This soup freezes very well. Follow steps 1-9 and freeze. To serve, defrost, heat over low heat to simmering point and follow step number 10.
Options: Add 1 1/2 cups fresh or frozen corn kernals (thawed) into soup with the potatoes. Stir 2 oz. shredded Cheddar into soup with the sour cream.
Adapted fro
Zuni Cafe's Creamed Corn
3 Cups of fresh corn, cut and scraped from the cob
3 tbs. unsalted butter
salt
water as needed
1/2 cup mascarpone or creme fraiche at room temp.
freshly cracked black pepper
Melt butter in a 12 in. skillet over med. to low heat.
Add corn, a pinch of salt and stir to slowly heat the corn.
If the corn is dry and not producing moisture, add a small spoonful of water and stir as it steams.
When the corn is just tender, add the mascarpone or creme fraiche, a few spoonfuls at a time.
Remove from heat when bubbles begin to form around the edge of the skillet.
Serve with freshly cracked pepper.
Crab Cakes (recipe makes 6)
1 tbs. butter
1 small onion, minced
1 rib celery, minced
12 oz. crab meat, picked over for shell and cartilage
2 large egg yolks, beaten in a small bowl
1/2 cup Panko bread crumbs
1/3 cup homemade or Hellmann's mayo (not reduced fat or fat free)
2 tbs. Dijon mustard
1 tbs. fresh lemon juice (squeeze through a strainer to catch seeds)
1/2 tsp. freshly ground black pepper
1-3 dashes red hot pepper sauce
2 tbs. butter, 2 tbs. olive oil
1. Melt first butter in small non-stick skillet over med. heat.
2. Saute onion and celery, stirring constantly, until softened, about 3 min. Remove to a large bowl and set aside to cool for about 5 minutes.
3. To that bowl, add crab, beaten egg yolks, Panko crumbs, mayo, mustard, lemon juice, pepper and hot sauce. Use your hands to gently blend ingredients without breaking down the bits of crab.
4. Use a half cup measure to scoop the mix into your hands and form patties. Place them onto a plate, cover and refrigerate for up to 12 hrs.
5. Heat a large non-stick skillet over med. heat. Swirl in butter and olive oil. When melted and hot, add as many crabcakes as the skillet allows without crowding. Gently shake the skillet to make sure the cakes don't stick.
6. Pan fry until just brown (about 3 minutes on each side) Transfer to a wire rack over an oven proof pan and hold in a warming oven until serving, no longer than 10 minutes.
Tartar Sauce
1 cup mayo
2 tbs. sweet relish
2 tbs. minced red onion
2 tbs. minced fresh parsley
Both recipes courtesy of Bruce Weinstein and Mark Scarbrough
Slow Cooked Black Beans
6 cloves of garlic
1/2 medium onion, chopped
1 large bell pepper, chopped
1/2 anaheim or jalapeno pepper, chopped
5 strips of bacon
1 large ripe tomato, seeded, cored, chopped
4 cups cooked or canned black beans
1 tablespoon canned chipotle pepper in adobe sauce, minced
1 tbs. sriracha sauce
1/2 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1/4 tsp. vinegar
1 pinch sugar (we use organic unrefined sugar)
1. In a processor, puree garlic, onion and peppers.
2. Cook bacon in a large braising pan. Remove bacon (make yourself a lovely BLT) but retain bacon fat in the pan.
3. While fat is still hot, saute processed garlic and vetables over medium heat until all the liquid has evaporated.
4. Add tomato and saute an additional few minutes.
5. Add drained and rinsed beans, chipotle peppers, sriracha, cumin, oregano, salt and some freshly ground pepper. Simmer gently for 20 min.
6. Remove from heat, discard bay leaves and add vinegar and sugar. Adjust seasoning to taste.
Adapted from Eve Aronoff
Roasted Tomato Soup Fresh from the Garden
2-3 lbs. vine ripened garden tomatoes
1/2 bulb fresh garlic, about 8 cloves unpeeled, bulb cut in half to expose cloves
2 small onions
1/2 tsp. brown sugar
1/2 c. extra virgin olive oil
S + P
1 qt. chicken stock (homemade is best, we also like Swanson's.)
2 bay leaves
1/4-1/2 cup fresh basil leaves
3/4 c. heavy cream
This recipe works best with home grown or farmer's market vine ripened tomatoes. If you can't get those, substitute 28 oz. chopped San Marzano Tomatoes, drained with juice reserved and later returned to liquid with stock.
1. Plunge fresh tomatoes into boiling water, just long enough for skin to begin to crack. Set aside to cool. Peel, chop, core and remove as many seeds as possible.
2. Spread prepared tomatoes onto large baking sheet.
3. Dice onion and add to tomatoes.
4. Place garlic bulb in corner of baking sheet to roast simultaneously with veggies.
5. Drizzle olive oil overall. Add salt, pepper and brown sugar.
6. Roast at 450 degrees for about 20 minutes, or until veggies begin to caramelize.
7. Move contents of baking sheet to large stock pot. Squeeze roasted garlic cloves from bulb into stock pot as well. Discard paper bulb.
8. Add chicken stock, reserved juices, and bay leaves. Simmer for about 30 min. or until soup reduces by about 30%.
9. Add fresh basil and remove from heat.
10. Carefully blend with an immersion blender or process in batches in blender or food processor.
11. Add cream and adjust seasonings with s + p and consistancy with chicken stock.
Can be made ahead and frozen before addition of cream.
Chicken Cutlets with Peppers and Pancetta
1 lb. Chicken Cutlets (pounded to even thinness)
1 tsp. Salt
1/2 tsp. Pepper
1/2 c. flour
2 tbs. butter
2 tbs. olive oil
4 oz. chopped pancetta
1 small onion, chopped
2 bell peppers, cored, seeded, finely sliced
3 cloves garlic, minced
2 tbs. balsamic vinegar
1 c. chicken stock
Dip the chicken in flour to coat, season with salt and pepper.
Place half the butter and half the olive oil in a saute pan and bring to med. heat.
2 pieces at a time, gently saute the chicken, just until lightly browned on both sides.
Add more butter and oil to brown all the chicken and remove to dish. Tent with foil and set aside.
Add pancetta to saute pan and cook until lightly browned, about 2 minutes.
Add onion and cook, stirring continually, until softened.
Add peppers and garlic and cook until just softened.
Add vinegar and simmer until vinegar is reduced to a glaze.
Add broth and simmer until liquid is reduced by half.
Slide the chicken back into the pan, including any accumulated juices.
Reduce heat and simmer until chicken is hot and cooked throughout. 2-3 minutes.
Optional: Add a few crushed red pepper flakes.
Authentic Pina Colada
Use a Cocktail Shaker
1 jigger Bacardi Rum
1 jigger Coconut Syrup
1/2 jigger Whole Milk
2 jiggers Pineapple Juice
Shake with ice, strain and serve with a Maraschino Cherry
Potatoes with Tomato and Egg
2 medium potatoes, peeled and thinly sliced
2 tbs. olive oil
4 scallions sliced (green part only)
1 tbs. fresh parsley, chopped
salt and pepper
4 eggs
1 large ripe tomato, seeded and chopped
1 cup fresh grated parmesan
fresh arugula
In large pan, saute potatoes in olive oil until just tender, about five minutes.
Add tomato and parsley, salt and pepper.
Saute additional 2 minutes.
Mentally divide the pan into quarters and gently break an egg into each quarter.
Sprinkle on parmesan.
Cover and gently simmer on low until eggs are just set.
Cut into quarters and serve hot with arugula on the side.
Pasta with Shrimp and Garlic
10 cloves of fresh garlic ( Not dried, jarred, readi-peeled or elephant garlic)
1 lb. large shrimp, peeled and deveined (uncooked)
3 tbs. good olive oil
Salt
1 lb. Campanelle pasta
1/4 tsp. crushed red pepper flakes
2 tsp. flour
1/2 cup white wine
1/2 cup clam juice (clam or lobster base can be substituted)
1/2 cup chopped fresh parsley
3 tbs. butter
1 lemon
Mince 3 garlic cloves and toss with shrimp, 1 tbs. oil and 1/4 tsp. salt. Allow shrimp to marinate at room temp. for 30 minutes.
Chop the remainder of the garlic and add to remaining olive oil in a saute pan. Allow garlic to infuse the oil over low heat for about five minutes.
Cook the pasta in salted boiling water until al dente. (Use a timer and follow package directions!)
Drain the pasta, reserving about 1/2 cup pasta water and return to pot.
Add shrimp and marinade into saute pan with garlic infusion. Cook gently for 2-3 minutes, until shrimp is slightly underdone.
Use a slotted spoon to remove shrimp to a serving bowl.
Add the flour to the saute pan (should still have oil and some garlic left in it) and saute for about a minute.
Whisk in wine and pepper flakes, clam juice and parsley. Cook until mixture begins to thicken.
Remove from heat and whisk in butter, cut into small pieces along with juice from the lemon. (just squeeze the lemon in, avoiding the seeds)
Toss the shrimp and thickened sauce with the pasta. Use reserved pasta water to adjust the consistency.
Serve immediately.
Adapted from America's Test Kitchen Recipe
Roasted Baby Carrots
This recipe refers to baby carrots either pulled fresh from the garden or purchased at your local Farmer's Market. It it not intended for the bags of short stumpy ready-to-eat carrots available at the grocery store. These are actually fully mature carrots that are milled to size and rinsed with a preservative.
1 lb. fresh baby carrots, cut from fronds, leaving about 1 inch of green, rinsed, scrubbed (not peeled) and dried.
Extra Virgin Olive Oil
Sea Salt and Fresh Ground Pepper
Preheat oven to 450 degrees. Toss carrots in about 2 tbs. olive oil.
Spread on baking sheet.
Sprinkle with salt and pepper.
Roast at 450 for 8 to 12 minutes.
Carrots should be tender, light brown and caramelized in places but not blackened. Cooking time will depend on the size of your carrots. If your fresh picked bunch has a variety of sizes, don't hesitate to slice them vertically in order to hava uniform size/cooking time.
Sauteed Swiss Chard with Garlic and Pine Nuts
We're clipping beautiful bright green leaves of curly Swiss chard from our garden daily. This is one of the best "greens," even for those who are not leafy green fans. Swiss chard has none of the bitterness of turnip greens or kale and has a texture lighter than spinach, when picked before it over matures.
Plan 3-4 large leaves per person. Wash thoroughly and cut away any thick or woody parts of the stem. Chop green leaves into 1" pieces.
In a dry saute pan, gently toast 1/3 cup pine nuts just until fragrant. Remove from pan and set aside. Add 1/4 cup of good olive oil and 1-2 cloves of minced garlic into pan. Saute garlic on low heat for about 3 minutes. Add greens and gently saute until just wilted, dark green and tender. Add in pine nuts, salt and pepper to taste and serve immediately.
Sweet and Sour Chicken
1 cup red wine vinegar
1/2 cup seasoned rice wine vinegar
1/3 cup soy sauce
1 cup pineapple juice
1 cup sugar (we use organic unrefined cane sugar)
2 tbs. fresh ginger (peeled and large chopped)
1 red bell pepper cut into 1/2 inch square pieces
1 yellow bell pepper cut into 1/2 inch square pieces
1 sweet onion cut into 1/2 inch square pieces
1 carrot peeled and sliced into very thin rounds
1/2 pineapple cut into thin bite sized pieces
4 boneless skinless chicken breasts
3 tbs. fresh cilantro (optional)
salt and pepper to taste
Brush chicken breasts with a little olive oil, sprinkle with salt and pepper and roast in the oven at 350 degrees for about 30 min. until they reach an internal temp. of 160 degrees.
Remove and allow to rest.
While chicken is roasting, simmer vinegars, soy sauce, pineapple juice, sugar and ginger over med. high heat until they reduce into a syrupy glaze. Remove and discard ginger. If sauce becomes too thick, add a little water.
In about 2 tbs. of cannola oil, briefly saute vegetables, beginning with the carrot and ending with the onion. Vegetables should be crisp/tender.
Slice chicken breasts into 1/4 inch thick slices and add to vegetables.
Add sauce and heat through.
Serve over rice.
Adapted from Bobby Flay 2007
Grilled Mahi Mahi with Peach Salsa
4 Mahi Mahi fillets (4-6 oz. each)
2 tbs. olive oil
salt and pepper
juice of 1 fresh lemon
10 minutes before grilling, place fillets, oil, salt and pepper and lemon juice into a zip lock bag to marinate and come to room temp. Make sure to squeeze the air out of the bag so all sides of the fish are coated. Bring the grill temp. up to high heat.
SALSA
4 large ripe peaches, peeled, seeded and diced
1/2 small onion, finely chopped (about 2 tbs.)
1 tbs. olive oil
juice of one fresh lime or lemon
1 tbs. fresh basil or cilantro snipped into small ribbons
1 tiny pinch cayenne pepper
salt and pepper to taste
Gently toss all salsa ingredients. Cover and allow to sit at room temp. while grilling fish. Stir occasionally.
Remove fish from marinade and place on well oiled grill. Grill for 4 minutes on each side, turning only once. Fish should be barely opaque in center. Remove from grill, tent with foil and allow to rest for 5 minutes. (Fish will continue to cook a little bit during this time.)
Lightly season with salt and pepper and a squeeze of fresh lemon. Serve with salsa.
2 tbs. olive oil
salt and pepper
juice of 1 fresh lemon
10 minutes before grilling, place fillets, oil, salt and pepper and lemon juice into a zip lock bag to marinate and come to room temp. Make sure to squeeze the air out of the bag so all sides of the fish are coated. Bring the grill temp. up to high heat.
SALSA
4 large ripe peaches, peeled, seeded and diced
1/2 small onion, finely chopped (about 2 tbs.)
1 tbs. olive oil
juice of one fresh lime or lemon
1 tbs. fresh basil or cilantro snipped into small ribbons
1 tiny pinch cayenne pepper
salt and pepper to taste
Gently toss all salsa ingredients. Cover and allow to sit at room temp. while grilling fish. Stir occasionally.
Remove fish from marinade and place on well oiled grill. Grill for 4 minutes on each side, turning only once. Fish should be barely opaque in center. Remove from grill, tent with foil and allow to rest for 5 minutes. (Fish will continue to cook a little bit during this time.)
Lightly season with salt and pepper and a squeeze of fresh lemon. Serve with salsa.
Grilled Leg of Lamb
2 lbs plain yogurt (Stoneyfield or Greek Yogurt,with no added ingredients)
1/2 cup olive oil
juice from 3-4 fresh lemons
1 large bunch of fresh rosemary (remove stems and chop leaves)
10 cloves fresh garlic, chopped
3 tsp. sea salt
1 tsp. freshly ground pepper
1 tsp. sweet paprika
1 butterflied leg of lamb, bone removed (4-6 lbs)
Combine first 8 ingredients for marinade. Marinate lamb in the refrigerator for 24 hours, turning occasionally. While preparing the grill, allow the lamb to come to room temperature.
Rinse the marinade off the lamb with cool water and pat dry with paper towels.
Brush the lamb with olive oil. Salt and pepper generously.
Coat the grill rack with PAM grill spray, or olive oil.
Grill lamb on both sides until it reaches an internal temp. of 130-135 (warm, pink center)
Remove from grill, tent with foil and allow lamb to rest for 10 minutes before slicing.
1/2 cup olive oil
juice from 3-4 fresh lemons
1 large bunch of fresh rosemary (remove stems and chop leaves)
10 cloves fresh garlic, chopped
3 tsp. sea salt
1 tsp. freshly ground pepper
1 tsp. sweet paprika
1 butterflied leg of lamb, bone removed (4-6 lbs)
Combine first 8 ingredients for marinade. Marinate lamb in the refrigerator for 24 hours, turning occasionally. While preparing the grill, allow the lamb to come to room temperature.
Rinse the marinade off the lamb with cool water and pat dry with paper towels.
Brush the lamb with olive oil. Salt and pepper generously.
Coat the grill rack with PAM grill spray, or olive oil.
Grill lamb on both sides until it reaches an internal temp. of 130-135 (warm, pink center)
Remove from grill, tent with foil and allow lamb to rest for 10 minutes before slicing.
Teriyaki Chicken
4 tbs. low sodium soy sauce
2 tbs. Mirin (sweetened sake, available in asian food section of most grocery stores)
3 tbs. pineapple juice (or 1 heaping tbs. brown sugar)
2 cloves fresh chopped garlic
1 1/2 lb. boneless skinless chicken breast, cut into thin strips
1 tbs. olive or veg. oil
Microwave first 4 sauce ingredients in a microwave safe cup or bowl, for 2 minutes.
Heat oil in a wok or saute pan.
Saute chicken in small batches for no longer than 3 minutes per batch. Chicken should be lightly browned on the outside, but still pink on the inside.
Remove chicken to bowl.
Pour sauce into wok and heat to a low boil.
Add chicken.
Heat through, no longer than 2 minutes. Test a thick piece of chicken for doneness.
Note: The Teriyaki Sauce in this recipe will seem thin compared to restaurant versions.
If you desire a thicker sauce, add 1 tsp. cornstarch to the sauce ingredients in the first step and increase microwave time by 1 minute.
Crab Stuffed Mushrooms
12-16 ounces white button mushrooms, cleaned and stems removed chopped and reserved
16 ounces crabmeat, picked over to remove bits of shell and cartilage
4 ounces shredded Jack cheese
1 tsp. Worchestershire
1/2 tsp. salt
1/4 cup Mayo
1/3 cup shredded Parmesan
Preheat oven to 350 degrees.
Place mushroom caps on a prepared cookie sheet. Sprinkle with a pinch of salt.
Place remainder of ingredients in a bowl and gently but completely combine.
Divide stuffing and fill each mushroom cap to heaping mounds.
Bake at 350 uncovered for 30 minutes.
Serve warm.
Grilled Chicken
Basting Sauce
1/4 cup olive oil
1 small onion, diced
1 1/2 tbs. molassas
4 cloves garlic, minced
2 tbs. ketchup
1 tsp. Allspice
1 tsp. lemon juice
Mix ingredients for Basting Sauce. Add S & P to taste.
Heat indoor oven to 350 degrees.
Clean and prepare 4-6 drumstick-thigh chicken portions.
Brush chicken with Basting Sauce (reserve extra sauce) and roast in oven for about 30 minutes or until chicken reaches 150 degrees.
Move chicken to outdoor charcoal or gas grill that is prepared to full heat.
Baste with remaining sauce and grill chicken to 165 degrees. (About 15 minutes)
For large groups, chicken can be prepared a day ahead and grilled minutes before serving. Follow directions for indoor preparation to 150 degrees. Remove from oven and allow chicken to cool for 15-20 minutes.
Place chicken in zip lock freezer bags.
Plunge sealed bags in a sink full of ice water to quickly and safely cool for 20 minutes.
Move bagged, cooled chicken to refrigerator and hold until grill time.
Baste with refrigerated sauce and grill!
Note: Do not prepare chicken more than 24 hours in advance of grilling.
1/4 cup olive oil
1 small onion, diced
1 1/2 tbs. molassas
4 cloves garlic, minced
2 tbs. ketchup
1 tsp. Allspice
1 tsp. lemon juice
Mix ingredients for Basting Sauce. Add S & P to taste.
Heat indoor oven to 350 degrees.
Clean and prepare 4-6 drumstick-thigh chicken portions.
Brush chicken with Basting Sauce (reserve extra sauce) and roast in oven for about 30 minutes or until chicken reaches 150 degrees.
Move chicken to outdoor charcoal or gas grill that is prepared to full heat.
Baste with remaining sauce and grill chicken to 165 degrees. (About 15 minutes)
For large groups, chicken can be prepared a day ahead and grilled minutes before serving. Follow directions for indoor preparation to 150 degrees. Remove from oven and allow chicken to cool for 15-20 minutes.
Place chicken in zip lock freezer bags.
Plunge sealed bags in a sink full of ice water to quickly and safely cool for 20 minutes.
Move bagged, cooled chicken to refrigerator and hold until grill time.
Baste with refrigerated sauce and grill!
Note: Do not prepare chicken more than 24 hours in advance of grilling.
Broccoli Soup
2 lbs. fresh broccoli crowns, chopped
3 qts. water
1 tbs. salt
2 tbs. extra virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
2 ribs celery, diced
1/8 tsp. ground mustard
1 1/2 tsp. grated lemon zest
32 oz. chicken stock
1/4 cup Greek plain yogurt
Bring 3 qts. water and a 1 tbs. of salt to a rolling boil in a medium sized stock pot. Reduce heat and toss in the prepared broccoli. Simmer until the broccoli is just tender but still bright green. Reserving 1 cup of the broccoli water,
quickly transfer broccoli to a colander and shower with cold tap water to discontinue cooking process. Discard remainder of cooking water and dry stock pot with a paper towel.
Heat olive oil in stock pot until shimmering. Add celery and onion and saute on medium heat until tender, about 6 minutes. Do not allow onion to brown. Add garlic, mustard and lemon zest. Saute an additional 2-3 minutes.
Add reserved cup of broccoli liquid and chicken stock. Simmer for 10 minutes.
Add broccoli, remove from heat and allow the soup to cool, uncovered for 10 minutes. Stir occasionally to release heat.
Soup can be pureed in small batches in a blender (only fill the blender half way and leave the vent cap open to release steam.) It's easier to use an immersion blender and puree the cooled soup directly in the pot.
Return the soup to the pot, stir in the yogurt and adjust seasoning with salt and pepper.
Choose an optional garnish: Chopped fresh mint or tarragon, pinch of red pepper flakes, shredded parmesan or sharp cheddar cheese, croutons, squeeze of fresh lemon.
With the addition of yogurt, soup can be stored in refrigerator for 1 day. Whisk and reheat gently to avoid separation. Before the addition of yogurt, soup can be frozen or stored in the refrigerator for 3 days.
I
3 qts. water
1 tbs. salt
2 tbs. extra virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
2 ribs celery, diced
1/8 tsp. ground mustard
1 1/2 tsp. grated lemon zest
32 oz. chicken stock
1/4 cup Greek plain yogurt
Bring 3 qts. water and a 1 tbs. of salt to a rolling boil in a medium sized stock pot. Reduce heat and toss in the prepared broccoli. Simmer until the broccoli is just tender but still bright green. Reserving 1 cup of the broccoli water,
quickly transfer broccoli to a colander and shower with cold tap water to discontinue cooking process. Discard remainder of cooking water and dry stock pot with a paper towel.
Heat olive oil in stock pot until shimmering. Add celery and onion and saute on medium heat until tender, about 6 minutes. Do not allow onion to brown. Add garlic, mustard and lemon zest. Saute an additional 2-3 minutes.
Add reserved cup of broccoli liquid and chicken stock. Simmer for 10 minutes.
Add broccoli, remove from heat and allow the soup to cool, uncovered for 10 minutes. Stir occasionally to release heat.
Soup can be pureed in small batches in a blender (only fill the blender half way and leave the vent cap open to release steam.) It's easier to use an immersion blender and puree the cooled soup directly in the pot.
Return the soup to the pot, stir in the yogurt and adjust seasoning with salt and pepper.
Choose an optional garnish: Chopped fresh mint or tarragon, pinch of red pepper flakes, shredded parmesan or sharp cheddar cheese, croutons, squeeze of fresh lemon.
With the addition of yogurt, soup can be stored in refrigerator for 1 day. Whisk and reheat gently to avoid separation. Before the addition of yogurt, soup can be frozen or stored in the refrigerator for 3 days.
I
Chicken Broccoli Calzones with Pesto
2 lbs pizza dough, defrosted and brought to room temp.
16 oz. frozen chopped broccoli, thawed
2 cups shredded mozzarella cheese
2 cups shredded fontina cheese
3 cups cooked chicken breast, finely chopped
1/2 cup Pesto (store bought or see recipe for Simple Homemade Pesto)
1/4 tsp. red pepper flakes
S & P
2 tbs. olive oil
Sea Salt or Kosher Salt
Heat oven to 450 degrees.
Spread thawed broccoli between sheets of paper towels and press to remove excess moisture.
Combine broccoli, chicken, cheeses, Pesto and pepper flakes. Season with salt and pepper to taste.
Just as if you were making pizza, stretch half the dough into a 12" round. Dough should be no more than 1/4 inch thick at any point.
Lay the dough onto an cookie sheet or pizza stone that has been sprayed with PAM or brushed with oil.
Mound half the filling onto one side of the circle, leaving a 1 inch margin around the edge.
Brush the margin with a scant amount of water and fold the otherside over to make a semi circle. Press and pinch the edges to seal.
Repeat with remaining dough and filling.
Brush tops of calzones with olive oil and sprinkle with sea salt.
Bake at 450 degrees for about 15 minutes or until top and bottom are both golden and crispy.
Remove from oven and allow to cool for 5 minutes before cutting into wedges.
Scroll down for Pesto Recipe
Recipe was adapted from "America's Test Kitchen Family Cookbook."
.
16 oz. frozen chopped broccoli, thawed
2 cups shredded mozzarella cheese
2 cups shredded fontina cheese
3 cups cooked chicken breast, finely chopped
1/2 cup Pesto (store bought or see recipe for Simple Homemade Pesto)
1/4 tsp. red pepper flakes
S & P
2 tbs. olive oil
Sea Salt or Kosher Salt
Heat oven to 450 degrees.
Spread thawed broccoli between sheets of paper towels and press to remove excess moisture.
Combine broccoli, chicken, cheeses, Pesto and pepper flakes. Season with salt and pepper to taste.
Just as if you were making pizza, stretch half the dough into a 12" round. Dough should be no more than 1/4 inch thick at any point.
Lay the dough onto an cookie sheet or pizza stone that has been sprayed with PAM or brushed with oil.
Mound half the filling onto one side of the circle, leaving a 1 inch margin around the edge.
Brush the margin with a scant amount of water and fold the otherside over to make a semi circle. Press and pinch the edges to seal.
Repeat with remaining dough and filling.
Brush tops of calzones with olive oil and sprinkle with sea salt.
Bake at 450 degrees for about 15 minutes or until top and bottom are both golden and crispy.
Remove from oven and allow to cool for 5 minutes before cutting into wedges.
Scroll down for Pesto Recipe
Recipe was adapted from "America's Test Kitchen Family Cookbook."
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Simple Basil and Arugula Pesto
2 cloves of garlic
2 cups fresh basil
1 cup baby arugula
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/4 cup shredded Parmesan Cheese
In a food processor or blender, process all ingredients until smooth. Season with salt and pepper.
Use immediately or store in refrigerator, covered with a sheet of plastic wrap that rests on top of the pesto. Basil will discolor when exposed to air. Pesto will keep for 3-4 days refrigerated or 3 months when frozen.
2 cups fresh basil
1 cup baby arugula
1/2 cup extra virgin olive oil
1/4 cup pine nuts
1/4 cup shredded Parmesan Cheese
In a food processor or blender, process all ingredients until smooth. Season with salt and pepper.
Use immediately or store in refrigerator, covered with a sheet of plastic wrap that rests on top of the pesto. Basil will discolor when exposed to air. Pesto will keep for 3-4 days refrigerated or 3 months when frozen.
Baby Arugula with Lemon Vinaigrette and Shaved Parmesan
Vinaigrette
1/2 cup lemon infused white wine or champagne vinegar*
2 cups good quality extra-virgin olive oil
Salt and pepper to taste
Combine vinegar and a pinch of salt and pepper in a bowl. Slowly pour in 1 1/2 cups of the olive oil while whisking. Stop and taste. You may decide not to add the remainder of the oil.
Making Lemon Infused Vinegar
Peel strips of lemon zest from 2 lemons. Use a vegetable peeler or sharp paring knife.
Push the zests into an empty clean wine or other bottle. Pour in 2 cups of white wine or champagne vinegar. Cover and allow to the zests to infuse for 3 to 5 days. Transfer vinegar to another container and discard the lemon. You can infuse vinegar with any citrus zest or fresh herb in the same fashion.
Clean and dry your baby arulula. Allow 1-2 cups per person for a side salad. Just before serving, toss salad with Lemon Vinaigrette. Top with shaved Parmesan. Salt and freshly ground pepper to taste.
1/2 cup lemon infused white wine or champagne vinegar*
2 cups good quality extra-virgin olive oil
Salt and pepper to taste
Combine vinegar and a pinch of salt and pepper in a bowl. Slowly pour in 1 1/2 cups of the olive oil while whisking. Stop and taste. You may decide not to add the remainder of the oil.
Making Lemon Infused Vinegar
Peel strips of lemon zest from 2 lemons. Use a vegetable peeler or sharp paring knife.
Push the zests into an empty clean wine or other bottle. Pour in 2 cups of white wine or champagne vinegar. Cover and allow to the zests to infuse for 3 to 5 days. Transfer vinegar to another container and discard the lemon. You can infuse vinegar with any citrus zest or fresh herb in the same fashion.
Clean and dry your baby arulula. Allow 1-2 cups per person for a side salad. Just before serving, toss salad with Lemon Vinaigrette. Top with shaved Parmesan. Salt and freshly ground pepper to taste.
Italian White Bean and Kale Soup for a Family or a Crowd
3 ribs of celery, chopped
2 medium onion, chopped
2 large carrot, peeled and chopped
4 cloves garlic, minced
2 qts. low sodium chicken stock (for a vegetarian version, use vegetable stock)
2 tbs. olive oil
4 cans Great Northern beans, rinsed and drained
2 15.5 ounce cans diced tomato
12-16 oz. chopped fresh kale (remove center ribs)
1 tsp. each: dried oregano and thyme
1 lb. bulk Italian sausage that has been browned, crumbled and well drained
(omit sausage for vegetarian version)
Shaved Parmesan cheese for garnishing
Heat olive oil in large stock pot.
Gently saute celery, onion and carrot until tender. Do not brown.
Add garlic and saute for about a minute.
Add remaining ingredients, except the cheese.
Add beans, tomato, chopped kale, herbs and cooked sausage.
Simmer on low for 20 minutes.
Taste to adjust seasoning to your preference, using any of the following: (don't forget to stir well and taste following each addition!
Salt and pepper
2 tsp. smoked paprika
1/4 to 1 tsp. cayenne pepper
Serve piping hot with a several flakes of shaved parmesan in each bowl.
Recipe can be halved or multiplied for any number of servings. Freezes well!
2 medium onion, chopped
2 large carrot, peeled and chopped
4 cloves garlic, minced
2 qts. low sodium chicken stock (for a vegetarian version, use vegetable stock)
2 tbs. olive oil
4 cans Great Northern beans, rinsed and drained
2 15.5 ounce cans diced tomato
12-16 oz. chopped fresh kale (remove center ribs)
1 tsp. each: dried oregano and thyme
1 lb. bulk Italian sausage that has been browned, crumbled and well drained
(omit sausage for vegetarian version)
Shaved Parmesan cheese for garnishing
Heat olive oil in large stock pot.
Gently saute celery, onion and carrot until tender. Do not brown.
Add garlic and saute for about a minute.
Add remaining ingredients, except the cheese.
Add beans, tomato, chopped kale, herbs and cooked sausage.
Simmer on low for 20 minutes.
Taste to adjust seasoning to your preference, using any of the following: (don't forget to stir well and taste following each addition!
Salt and pepper
2 tsp. smoked paprika
1/4 to 1 tsp. cayenne pepper
Serve piping hot with a several flakes of shaved parmesan in each bowl.
Recipe can be halved or multiplied for any number of servings. Freezes well!
Beef and Cheese Enchiladas for a Family or a Crowd
Serves 4-6
2 lbs. chuck roast, cut into 2-3 inch cubes
15 oz. tomato sauce
2/3 c. water
1 large onion, chopped
5 cloves of garlic, minced
3 tbs. chili powder
2 tbs. ground coriander
2 tsp. ground cumin
1/2 tsp. cayenne
1 tbs. brown sugar
2 tbs. olive oil
2 cups shredded Mexican blend cheese
1/4 cup chopped pickled jalapenos
12 corn tortillas
Heat olive oil in a Dutch oven until shimmering. Sprinkle meat with salt and brown on all sides. Don't overcrowd the pan or meat will not brown! Transfer meat to a platter.
Reduce heat to medium and saute onions until lightly browned. Add garlic, spices and sugar.
Add tomato sauce and water and bring to a low boil.
Return meat to sauce mixture. Stir well.
Simmer gently until meat is falling apart, tender. (about 11/2 hours)
Note: Entire mixture can be moved to a slow cooker rather than simmering on stove top. The cooking time in a slow cooker is approximately 4 hours on high setting.
When meat is tender, strain mixture into large bowl; reserving sauce.
Shred meat with forks and toss with 1 cup cheese and jalapenos.
Heat oven to 350.
Spread 1 cup sauce in bottom of 9 X 13" inch baking dish.
Microwave tortillas until just warm.
Roll meat and cheese mixture into tortillas and place seam side down, in baking dish.
Top with remaining sauce and sprinkle with remaining cheese.
Bake uncovered in oven until hot and bubbly, about 20 min.
For 150 servings, we multiplied this recipe 20X. Rather than rolling the enchildadas individually, we layered them casserole style: 1 layer of sauce, 1 layer of corn tortillas, 1 layer of beef and cheese mixture, 1 layer of tortillas, sauce and cheese. These were prepared in hotel pans, cooled, covered and refrigerated 24 hours ahead of service. Before serving, the foil topped enchildas were heated in a 350 degree oven for 45 minutes and moved to steam tables. They were garnished with shredded lettuce, tomato concasse, diced avocado and chopped fresh cilantro.
(Recipe adapted from Cooks Illustrated, Make Ahead Recipes 2011)
2 lbs. chuck roast, cut into 2-3 inch cubes
15 oz. tomato sauce
2/3 c. water
1 large onion, chopped
5 cloves of garlic, minced
3 tbs. chili powder
2 tbs. ground coriander
2 tsp. ground cumin
1/2 tsp. cayenne
1 tbs. brown sugar
2 tbs. olive oil
2 cups shredded Mexican blend cheese
1/4 cup chopped pickled jalapenos
12 corn tortillas
Heat olive oil in a Dutch oven until shimmering. Sprinkle meat with salt and brown on all sides. Don't overcrowd the pan or meat will not brown! Transfer meat to a platter.
Reduce heat to medium and saute onions until lightly browned. Add garlic, spices and sugar.
Add tomato sauce and water and bring to a low boil.
Return meat to sauce mixture. Stir well.
Simmer gently until meat is falling apart, tender. (about 11/2 hours)
Note: Entire mixture can be moved to a slow cooker rather than simmering on stove top. The cooking time in a slow cooker is approximately 4 hours on high setting.
When meat is tender, strain mixture into large bowl; reserving sauce.
Shred meat with forks and toss with 1 cup cheese and jalapenos.
Heat oven to 350.
Spread 1 cup sauce in bottom of 9 X 13" inch baking dish.
Microwave tortillas until just warm.
Roll meat and cheese mixture into tortillas and place seam side down, in baking dish.
Top with remaining sauce and sprinkle with remaining cheese.
Bake uncovered in oven until hot and bubbly, about 20 min.
For 150 servings, we multiplied this recipe 20X. Rather than rolling the enchildadas individually, we layered them casserole style: 1 layer of sauce, 1 layer of corn tortillas, 1 layer of beef and cheese mixture, 1 layer of tortillas, sauce and cheese. These were prepared in hotel pans, cooled, covered and refrigerated 24 hours ahead of service. Before serving, the foil topped enchildas were heated in a 350 degree oven for 45 minutes and moved to steam tables. They were garnished with shredded lettuce, tomato concasse, diced avocado and chopped fresh cilantro.
(Recipe adapted from Cooks Illustrated, Make Ahead Recipes 2011)
