Roast Prime Rib of Beef with Horseradish Crust

Cook Time: 1 hr 40 min
Level: Easy
Yield: 6 servings


Ingredients

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth


Directions

Preheat the oven to 350 degrees F.


Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.


Pour off some of the pan drippings and place pan on stovetop over medium-high heat.


Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.


Serve with Scalloped Potato Gratin and Roasted Red Onions.

Scalloped Potato Gratin: Yield: 4 to 6 servings

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling


Directions

Preheat the oven to 375 degrees F.


In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.


While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.


Roasted Red Onions with Butter, Honey, and Balsamic Vinegar: Yield: 6 servings


6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Directions


Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

From: foodnetwork.com

Bacon Wrapped Shrimp

Cook Time: 5 min
Yield: 4 servings


Ingredients

1 orange, sectioned, seeded (if there are any) and chopped
1 hot red chile, stemmed and chopped
2 scallions, white and green parts, chopped
2 tablespoons chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 large shrimp, shelled and deveined
3 to 4 slices bacon, cut into 2 to 3-inch sections
8 leaves bibb or Boston lettuce


Directions

Preheat the broiler. In a bowl, stir together the chopped orange, chile, scallions, cilantro, olive oil, and salt and pepper.


Wrap each shrimp in a section of bacon and secure with a toothpick. Put the shrimp on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side. To serve, lay a lettuce leaf on the cutting board. Remove the toothpick from 1 of the cooked shrimp and center the shrimp on the lettuce leaf. Spoon a little of the citrus sauce on top, wrap it all up in the lettuce like a burrito, and put it seam-side down on a plate. Keep going in the same way to wrap all of the shrimp. Serve hot.


From: foodnetwork.com

Holiday Hens with Fig Glaze and Cornbread Stuffing

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings


Ingredients

1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 tablespoons lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter, for the glaze
Kosher salt
Freshly ground black pepper

Stuffing:

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon finely chopped rosemary leaves
1/4 pound loose sweet Italian sausage
2 tablespoons all-purpose flour
4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
1 cup rehydrated dried figs, roughly chopped
Salt
Pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought
4 Cornish game hens, 1 to 1 1/2 pounds each
4 tablespoons unsalted butter, room temperature
Kosher salt
Freshly ground black pepper


Directions

Preheat oven to 400 degrees F.


Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.


To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.


Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.

From: foodnetwork.com

Chocolate Covered Snow Peaks

Cook Time: 1 hr
Level: Intermediate
Yield: about 24 cookies


Ingredients

4 large egg whites at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chips


Directions

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.


In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.


Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite-sized "kiss"-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.


Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

From: foodnetwork.com

Turkey Gravy

Cook Time: 2 hr 45 min
Level: Easy
Yield: 5 to 6 servings


Ingredients


* 2 pounds turkey wings
* 5 tablespoons extra-virgin olive oil
* 1 medium onion, halved
* 4 carrots, chopped
* 1 head garlic, smashed
* 2 sprigs fresh sage
* 2 sprigs fresh thyme
* 2 sprigs fresh rosemary
* 8 black peppercorns
* 2 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* Kosher salt and freshly ground black pepper


Directions

Heat the oven to 375 degrees F.


Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.


Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

From: foodnetwork.com

Banana Bread with Pecans

Cook Time: 1 hr 15 min
Level: Intermediate
Yield: 1 loaf


Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting


Directions

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.


In a large bowl, combine the flour, baking soda, and salt; set aside.


Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.


Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.


Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

From: foodnetwork.com

Smothered Pork Chops

Cook Time: 16 min
Level: Easy
Yield: 4 servings


Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish


Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.


Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

From: foodnetwork.com

Eggplant Parmesan

Cook Time: 1 hr
Level: Intermediate
Yield: 8 servings


Ingredients

Spicy Tomato Sauce:

1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese


Directions

First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.


Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.


Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.


Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.


Preheat the oven to 350 degrees F.


To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.


Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

From: foodnetwork.com

Frozen Strawberry Cheesecake

Cook Time: 5 min

Level: Easy

Yield: 8 servings

Ingredients

1/2 gallon good-quality strawberry ice cream

1 1/2 cups fine graham cracker crumbs

6 tablespoons melted butter

1/4 cup plus 2 tablespoons sugar

1 store-bought cheesecake (8 or 9 inch), room temperature

1 pint strawberries, hulled and cut into pieces

1/2 lemon, juiced

Directions

Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.

When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.

Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.

When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

From: foodnetwork.com

Spaghetti with Roasted Eggplant and Cherry Tomatoes

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

Tomato Sauce:

1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving
Handful fresh basil leaves, torn

Directions

First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.

Preheat the oven to 425 degrees F.

Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.

While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

From: foodnetwork.com

Chicken Cordon Bleu

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings


Ingredients

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil


Directions

Preheat oven to 350 degrees F.


Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.


Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.


Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.


Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

From: foodnetwork.com

Pineapple Upside-Down Cake

Cook Time: 1 hr
Level: Easy
Yield: 1 (9-inch) cake


Ingredients

1 fresh pineapple, peeled, cored
4 tablespoons unsalted butter
2 cups lightly packed light brown sugar
1/4 cup maraschino cherries, stems removed
2 cups all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
2 cups granulated sugar
2 sticks unsalted butter, room temperature
2 large eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Powdered sugar, for dusting cake
1 quart yogurt gelato, store bought to serve with cake


Directions

Preheat oven to 350 degrees F.


Cut pineapple into 1/2-inch thick circles. In a small saucepan melt butter and add light brown sugar to make caramel. Cook for 3 to 4 minutes until caramel is amber then pour into a 9-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submergred in the caramel. Place 1 maraschino cherry in the center of each pineapple ring.


For the batter:

Sift flour into a large bowl. Add the baking powder and salt and stir to combine.


In another large bowl, using a wooden spoon to stir, cream the butter and sugar until light and fluffy. Add the eggs, buttermilk and vanilla and whisk to combine. Gradually add the flour mixture, stirring, just to incorporate. Pour the batter into the cake pan over the caramel and pineapple and bake in the oven for approximately 1 hour (the cake should be nice and golden on top and slightly puffed). When gently pressed in the center the cake should bounce back. Allow to cool slightly before inverting onto a cake plate.


Dust very lightly with confectioners' sugar and serve with a scoop of yogurt gelato.

From: foodnetwork.com

Spring Green Salad

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced


Directions

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

From: foodnetwork.com

Beef Stroganoff with Buttered Noodles

Cook Time: 2 hr 35 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cloves garlic, roughly chopped, plus 2 cloves, minced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 sprig fresh rosemary, leaves removed
1 large sprig fresh thyme, leaves removed
3 pounds beef short ribs, cut into 2 ribs apiece
1 1/2 pounds cremini mushrooms
1 1/2 pounds white button mushrooms
1/2 cup chopped shallots
1/4 cup cognac
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/2 cup sour cream
1 pound egg noodles
3 tablespoons unsalted butter
2 tablespoons freshly chopped flat-leaf parsley
2 tablespoons freshly chopped green onions


Directions

Preheat oven to 300 degrees F.


Place the chopped garlic, salt and pepper into a bowl. Add enough extra-virgin olive oil to create a paste. Add the rosemary and thyme leaves to the bowl and stir to combine.


Set short ribs out on a roasting tray and cover with herb paste. Roast in the oven for 2 hours and 30 minutes until they are falling apart.


Heat a large saute pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan. Return to heat and add cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard and sour cream. Season with salt and plenty of freshly ground black pepper


Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.


To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions.

From: foodnetwork.com

Tangerine-Glazed Easter Ham with Baby Carrots

Cook Time: 4 h
Level: Intermediate
Yield: 10 to 12 servings


Ingredients

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled


Directions

Preheat the oven to 300 degrees F.


Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.


For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.


After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.


Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.


Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

From: foodnetwork.com

Family-Style Chicken "Pot" Pie

Level: Intermediate
Yield: 8 to 10 servings


Ingredients

Pastry:

4 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 cups (4 sticks) unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus more if needed


Chicken Broth:

1 (4 to 5 pound) free range whole chicken
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with
kitchen string
Pot Pie
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
4 carrots, cut in 1/2-inch circles
1 cup pearl onions, peeled, about 3/4 pound
1 cup fresh sweet peas, about 1 pound
1 garlic clove, chopped
Leaves from 8 fresh thyme sprigs
Needles from 1 fresh rosemary sprig, chopped
Juice of 1/2 lemon
1 egg mixed with 3 tablespoons of water, for egg wash
Coarse salt


Directions

To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)


To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.


To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.


Preheat the oven to 400 degrees F.


Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.


Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.

From: foodnetwork.com

Banana Bread with Pecans

Cook Time: 1 h 15 min
Level: Intermediate
Yield: 1 loaf


Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting


Directions

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.


In a large bowl, combine the flour, baking soda, and salt; set aside.


Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.


Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.


Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

From: foodnetwork.com

Pulled Pork Barbecue

Cook Time: 6 h 15 min
Level: Intermediate
Yield: 12 servings


Ingredients

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt


Cider-Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving


Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.


Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.


While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.


When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.


While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.


To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.


Cole Slaw:

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper


Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.


From: foodnetwork.com

My Big, Fat Chocolate Chip Cookies

Cook Time: 15 min
Level: Easy
Yield: about 1 dozen 5-inch cookies


Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped


Directions

Preheat the oven to 350 degrees F.


Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.


Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.


To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.


Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.


From: foodnetwork.com

Dad's Meatloaf with Tomato Relish

Cook Time: 1 hr 30 min
Level: Easy
Yield: 6 to 8 servings


Ingredients


Tomato Relish:

Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper


Meatloaf:

3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef
1 pound ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices


Directions

Preheat the oven to 350 degrees F.


Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.


Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.


This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.


Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.


Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!


From: foodnetwork.com

The Ultimate Meatballs al Forno with Creamy Polenta

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings


Ingredients

1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
Sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella
Creamy Polenta, recipe follows


Directions

Preheat the oven to 350 degrees F.


Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.


In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.


Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.


Serve with Creamy Polenta.


Creamy Polenta:

1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tablespoons whole butter
Pinch sea salt


In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.


Yield: 6 servings
Cooking Time: 15 minutes


From: foodnetwork.com

Classic PB and J Cupcakes

Cook Time: 20 min
Level: Intermediate
Yield: 12 servings


Ingredients

11/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, plus 1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup milk
1 cup grape jelly (Recommended: Welch's Grape Jelly)
Candy bars (Recommended: Reese's Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with a rolling pin, for decorating)
Peanut butter frosting, recipe follows


Directions

Preheat the oven to 350 degrees F.


Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside.


Sift the flour, baking powder, and salt over a large piece of paper. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.


Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.


Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.


Peanut Butter Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter
1 (8-ounce) package cream cheese, at room temperature
4 cups confectioners' sugar
1 tablespoon milk


Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner's sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consisting.

Yield: 2 cups

Blue Cheese Souffle with Fresh Figs and Honey

Cook Time: 25 min
Yield: 4 servings


Ingredients

Blue Cheese Souffle:

3 tablespoons unsalted butter, softened, plus more for greasing the ramekins
2 tablespoons sugar, plus more for the ramekins
3 tablespoons all-purpose flour
1 cup milk, warmed
5 eggs, separated
Pinch salt
Ground white pepper
Pinch ground nutmeg
1 cup crumbled blue cheese
Pinch cream of tartar
8 fresh black mission figs, split in 1/2 lengthwise
1/2 cup honey
Confectioners' sugar, for dusting


Directions

Preheat the oven to 350 degrees F.


Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.


Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.


In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.


The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.


Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.

From: foodnetwork.com

Plaintain Chips

Cook Time: 7 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

3 large green plantains
Vegetable oil, for deep-frying
Kosher salt, for seasoning


Directions

In a heavy based pot heat vegetable oil over medium heat to 375 degrees F.


Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.

From: foodnetwork.com

The Ultimate Cuban Sandwich

Cook Time: 39 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Cuban Pork:

1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and gently smashed with the side of your knife
1/4 teaspoon dried red chili flakes
1 medium onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup low-sodium chicken broth
2 bay leaves
1 long Cuban bread roll
3 tablespoons Dijon mustard
8 thin slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham
Kosher salt and freshly ground black pepper
Olive oil

You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows:


Directions

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.


Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.


Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.


To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).


To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

From: foodnetwork.com

Smoked Salmon and Cream Cheese Omelette with Green Onions

Cook Time: 5 min
Level: Easy
Yield: 4 servings


Ingredients

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup cream cheese, room temperature
4 green onions, finely chopped, garnish
Kosher salt and freshly ground black pepper


Directions

Whisk eggs and heavy cream together in a large mixing bowl.


Take a large nonstick pan and set over medium heat. When the pan is heated add the butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don't want any color.


Once the eggs begin to set, drop the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.


Slice crosswise into portions and serve.

From: foodnetwork.com

Tuna Everything Bagel

Cook Time: 3 min
Level: Easy
Yield: 2 servings


Ingredients

Tuna Salad:

3 cups good quality canned tuna (packed in water), drained
1/4 cup mayonnaise
4 cornichons, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon leaves
2 tablespoons freshly chopped parsley leaves
2 tablespoons capers, drained
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil, or to taste
2 everything bagels, sliced and toasted
1/4 cup cream cheese
1/2 red onion, thinly sliced crescents
1 vine-ripened tomato, sliced
1 seedless cucumber, sliced
4 Bibb lettuce leaves


Directions

Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.


Take cut bagels and toast under a hot broiler until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.

From: foodnetwork.com

Fettuccine Alfredo

Cook Time: 50 min
Level: Intermediate
Yield: 4 servings


Ingredients

Pasta Dough:

3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting


Directions

To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.


Alfredo Sauce:

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish


To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.


From: foodnetwork.com

Paella with Seafood, Chicken, and Chorizo

Cook Time: 1 hr 10 min
Level: Intermediate
Yield: 2 to 4 servings


Ingredients

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes, drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving


Directions

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.


Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.


Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.


Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

From: foodnetwork.com

Fried Ripe Plantains

Ingredients

* 4 yellow plantains
* Vegetable oil, for frying
* Kosher salt

Directions

Cut the ends off the plantains and cut them into 2 pieces. Peel them
and slice them in half lengthwise. In a large skillet over medium-high
heat add 1/4 cup oil and fry the plantains slowly until they are
browned and caramelized, about 15 minutes. Drain on paper towels.
Season with salt and serve.

From; foodnetwork,com

Grilled Beef Tenderloin on Focaccia Toasts

Cook Time: 1 hr 10 min
Level: Intermediate
Yield: Enough for a crowd! 30+ servings

Ingredients

* 2 pounds cherry tomatoes
* 1 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 heads garlic
* 4 sprigs fresh rosemary
* 1 lemon, juiced
* 1 red bell pepper, seeded and chopped
* 2 cups good quality mayonnaise
* 2 tablespoons hot chili paste
* 1 whole beef tenderloin*, about 6 to 8 pounds
* 2 loaves focaccia bread, sliced and toasted
* Baby arugula, for garnish

Directions

Heat the oven to 400 degrees F.

Toss the tomatoes into a roasting pan, drizzle with some olive oil and
season with salt and pepper. Cook until the tomatoes have collapsed,
about 30 minutes. Remove them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until
soft, about 30 minutes. When cool enough to handle, squeeze the soft
garlic onto a cutting board. Strip the needles from the rosemary, add
them to the garlic, and chop them together. Pour 1 cup olive oil into
a small bowl; add the garlic and rosemary mixture and lemon juice.
Season with salt and pepper and mix well. Set aside until ready to
grill.

Char the outside of the pepper under the broiler or over a gas flame.
Put it into a bowl and cover it with plastic wrap. When cool enough to
handle, peel, seed, and chop and put it into a blender. Add the
mayonnaise and chili paste; process until smooth. Taste and adjust
seasoning with salt and pepper; refrigerate until ready to use. (Can
be made the day before.)

Heat the grill. Remove the meat from the refrigerator about 1/2 hour
before you are going to grill it. Brush it with some of the flavored
olive oil and season it generously with salt and pepper. Grill the
tenderloin, turning frequently, until the meat is rare or medium rare,
about 8 to 10 minutes. Remove to a platter and let it rest for 5
minutes, brushing it with the flavored olive oil. Cut the beef into
thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia
toast. Top it with a thin slice of the beef and spoon on some of the
roasted tomatoes. Garnish with some arugula leaves and serve.

*Cook's note: Have your butcher clean the fat and silver skin from the
tenderloin and tie it.

From: foodnetwork.com

Arugula Salad and Ultimate Vinaigrette

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 shallot, finely minced
* 1 teaspoon Dijon mustard
* 2 teaspoons red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon sugar
* 1 teaspoon honey
* Kosher salt and freshly ground black pepper
* 6 cups arugula

Directions

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and
pepper in a jar and shake to emulsify.

Toss arugula with vinaigrette, to taste.

From: foodnetwork.com

Chunky Guacamole

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 ripe avocados
* 3 limes, juiced
* 1/2 red onion, chopped
* 1 garlic clove, minced
* 2 serrano chiles, sliced thinly
* 1 big handful fresh cilantro, finely chopped
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into
a mixing bowl. Mash the avocados with a fork, leaving them somewhat
chunky. Add the remaining ingredients, and fold everything together to
gently mix. Lay a piece of plastic wrap right on the surface of the
guacamole so it doesn't brown and refrigerate 1 hour before serving.

From: foodnetwork.com

The Burger Bar

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 pounds brisket, ground
* Kosher salt and freshly ground black pepper
* 4 thin slices Swiss cheese
* 4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper
towels and fold them several times to make a thick square. Blot a
small amount of oil on the paper towel and carefully and quickly wipe
the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3
turns in the bowl with your hands or a big spoon and it's done. Shape
into 4 patties. When the skillet is hot, put the burgers on the
skillet and cook 4 minutes on the first side and 5 for the second side
for rare; 7 minutes per side for medium, adding the cheese during the
final minute or 2 to melt. Remove the burgers to a plate. Rub the
skillet with the folded paper towel again to clean it. Then toast the
buns cut side down for about 1 minute, just to mark them. Serve the
hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:

Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2
sliced garlic cloves and 1 tablespoon fresh thyme leaves over
super-high heat until nicely browned, 8 to 10 minutes. Stir in a
couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:

Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a
large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick
slices, sprinkle with salt and pepper and cook slowly until well
caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with
olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh
chives.

Bacon with Rosemary:

Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1
sprig rosemary and throw them on top with lots of cracked black pepper
and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:

Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4
cup freshly minced herbs such as parsley, basil, chives or scallion, 2
tablespoons olive oil, a little squeeze of lemon juice, and salt and
pepper.

From: foodnetwork.com

Whipped Sweet Potatoes and Bananas with Honey

Cook Time: 1 hr 5 min
Level: Easy
Yield: 10 to 12 servings

Ingredients

* 5 medium sweet potatoes, scrubbed
* 4 bananas, unpeeled
* 1 cup (2 sticks) unsalted butter, at room temperature
* 1/4 cup honey
* Kosher salt
* 1/2 cup all-purpose flour
* 3/4 cup dark brown sugar
* 1 1/2 cups pecans, chopped

Directions

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting
pan and roast for 30 minutes. Toss the bananas into the pan and
continue roasting for 10 to 15 minutes, until both the bananas and
potatoes are very soft. Remove the pan from the oven but don't turn
the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into
a large mixing bowl. Peel the bananas and add them to the bowl along
with 1 stick of the butter, and the honey. Season with salt and beat
vigorously with a wooden spoon until everything's well combined and
the mixture is fluffy. Spoon into an oven-proof serving bowl and
smooth the top.

In a separate mixing bowl, use your fingers to rub together the
remaining stick of butter, the brown sugar, flour, and pecans until
the mixture is the consistency of coarse crumbs. Sprinkle the crumb
mixture over the sweet potatoes and return to the oven. Cook for about
20 minutes, until the crumbs are golden. Serve hot.

From: foodnetwork.com

Shrimp Scampi with Linguini

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover. When the water
returns to a boil, cook for about 6 to 8 minutes or until the pasta is
not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high heat. Saute the shallots,
garlic, and red pepper flakes (if using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt and
pepper; add them to the pan and cook until they have turned pink,
about 2 to 3 minutes. Remove the shrimp from the pan; set aside and
keep warm. Add wine and lemon juice and bring to a boil. Add 2
tablespoons butter and 2 tablespoons oil. When the butter has melted,
return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more
olive oil and serve immediately.

From: foodnetwork.com

Lemon Pudding Cake with Fresh Mixed Berries

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt

Garnish:

* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins
(about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and
beat until well combined. Reduce the speed to low and sift in flour,
sugar and salt. Continue to mix until combined. Beat egg whites until
you get stiff peaks then combine the 2 mixtures by gently folding them
together, a little at a time. Divide evenly amongst ramekins then bake
in a water bath - set ramekins in a roasting tray and fill with water
halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and
the cakes have a nice golden brown color. Allow to cool slightly, then
carefully invert onto a plate. Serve with fresh berries and dust with
powdered sugar.

From: foodnetwork.com

Amarone Osso Buco Pot Roast

Cook Time: 3 hr
Level: Intermediate
Yield: 6 to 8 servings

Ingredients
Osso Buco:

* 1 cup all-purpose flour
* Sea salt and freshly ground black pepper
* 4 pieces veal shank for osso bucco
* Extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 onion, diced
* 1 celery stalk, diced
* 2 carrots, diced
* 1 lemon, zest peeled off in wide strips with a vegetable peeler
* 1 head garlic, cut horizontally through the middle
* 2 bay leaves
* 1/4 cup chopped fresh flat-leaf parsley
* 1 bottle Amarone wine
* 1 (14 1/2-ounce) can low-sodium beef broth
* 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Cranberry Gremolata:

* 1/4 cup pine nuts, toasted
* 1/4 cup chopped dried cranberries
* 2 garlic cloves
* 1 orange, zest finely grated
* 2 tablespoons chopped fresh flat-leaf parsley

Directions

Put the flour in a large shallow platter and season it with a fair
amount of salt and pepper. Get in the habit of always tasting your
flour; once it coats the veal it is harder to adjust the seasoning.
Dredge the veal shanks in the seasoned flour and then tap off the
excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count
drizzle of oil. Add the butter and swirl it around the pan to melt.
Sear the veal shanks, turning carefully with tongs, until all sides
are a rich brown caramel color. Drizzle with a little more oil, if
needed. (Do this in batches if the shanks are big and look crowded in
the pot.) Remove the browned veal shanks to a side plate. There will
be a lot of flavor left over in the bottom of the pot. You're going to
use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest,
garlic, bay leaves, and parsley over medium heat. Cook the vegetables
down until they start to get some color and develop a deep, rich
aroma. Season with salt and pepper; add a little oil if needed. Nestle
the veal shanks back in the pot. Pour in the wine and let it simmer
down for 20 minutes, until the wine has reduced by half. Reducing is
key for intense flavor. Add the beef broth and tomatoes and stir
everything together. Cover the pot and put it in the oven. Braise for
1 and a 1/2 hours. Then remove the cover and continue to cook for
another 30 minutes. The sauce should be thick and the veal tender and
nearly falling off the bone.

Remove bay leaves.
For the gremolata:

Finely chop the pine nuts, dried cranberries and combine. Combine this
with the garlic together in a mini chopper or with a mortar and
pestle. Fold that into the orange zest and parsley. Scatter the
gremolata over the Osso Bucco before serving.

From: foodnetwork.com

Espresso Panna Cotta with Cocoa Whipped Cream

Cook Time: 12 min
Level: Easy
Yield: 4 servings (espresso cups)

Ingredients
Cocoa Whipped Cream:

* 1 cup heavy cream
* 1 tablespoon cocoa powder
* 2 tablespoons confectioners' sugar

Espresso Panna Cotta:

* 1 1/2 cups heavy cream
* 1 tablespoon espresso beans, roughly ground
* 3 tablespoons sugar
* 1/2 orange, peel only
* 1 teaspoon powdered gelatin

Directions

First add the cocoa powder to the heavy cream for the cocoa whipped
cream. Stir well to combine then cover and refrigerate for 1 hour.

Begin preparing the espresso panna cotta by placing the heavy cream,
ground espresso beans, sugar and orange peel in a small saucepan over
medium-low heat. Bring to a simmer, then turn off the heat and steep
for 6 to 8 minutes.

Add the powdered gelatin and using a whisk stir over low heat to warm
the mixture and dissolve the gelatin. Do not let it simmer. Strain the
mixture through a fine sieve (this not only removes the peel and
espresso beans, but also any undissolved gelatin) then pour into
individual espresso cups. Cover with plastic and refrigerate until
set, about 1 hour.

Once you put these in the refrigerator you can finish preparing the
cocoa whipped cream (alternatively, you can do it just before you
serve the panna cotta). Whip the cocoa cream until it begins to
thicken and then add the confectioners' sugar. Whip until soft peaks
form and serve a spoonful over each of the panna cotta servings.

From: foodnetwork.com