Tyler Florence Recipes

Beef Chili

2012-01-29T17:02:00.001-08:00

No more cold nights with this hot beef chili from Tyler!

Cook Time: 2 hrs 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish

Directions

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices.

In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste.

Garnish each serving with the shredded Cheddar, chives, and sour cream.

From: foodnetwork.com

Tyler's Shrimp Recipes

2011-07-31T18:31:00.000-07:00

1. Shrimp Bisque

2. Halibut and Cioppino

3. Shrimp, Scallop and Pork Shumai

4. Salt and Pepper Shrimp

5. Paella with Seafood, Chicken and Chorizo

6. Bacon Wrapped Shrimp

7. Shrimp Scampi with Linguini

Tyler's Burger Recipes

2011-07-20T01:12:00.000-07:00

1. The Burger Bar

2. Stuffed Bacon Cheeseburger

Tangerine-Glazed Easter Ham With Baby Carrots

2011-04-14T21:20:00.001-07:00

Getting ready for easter? Can't go wrong with Tyler's ham! :)

Cook Time: 4 hours
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

Shrimp Scampi with Linguini

2011-01-24T00:14:00.001-08:00

One of my all-time favorite pasta sauce! Delicious!

Cook Time: 10 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
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
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 reserving 1 cup of water.

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 and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

From: foodnetwork.com

Jelly-Filled Cupcakes With Peanut Butter Frosting

2010-10-31T09:13:00.001-07:00

Cook Time: 20 min
Yield: 12 cupcakes

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

From: foodnetwork.com

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

2010-10-13T00:38:00.001-07:00

Ingredients

1 pumpkin

1/4 cup melted butter

Salt

Pepper

2 tablespoons olive oil

1 onion, chopped

2 celery ribs, chopped

3 garlic cloves, minced

1 teaspoon celery seed

1 teaspoon fennel seed

1/4 cup chopped fresh parsley, divided

1/4 cup chopped fresh sage, divided

Salt and pepper

2 Granny Smith apples, peeled and cubed

2 pounds ground turkey sausage

3/4 cup Sauvignon Blanc wine

1 cup heavy cream

1 (16-ounce) package cornbread stuffing

2 eggs, beaten

1 1/2 cups chicken broth

Directions

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.

Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

From: foodnetwork.com

Croissant French Toast with Soft Caramel Apples

2010-08-14T07:55:00.001-07:00

Cook Time: 35 min

Level: Intermediate
Yield: 4 servings

Ingredients

Batter:

3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon

Caramel Apples:

1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
3 tablespoons unsalted butter
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Directions

Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.

Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.

For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.

The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.

From: foodnetwork.com

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

2010-08-06T00:07:00.001-07:00

Cook Time: 15 min

Level: Easy
Yield: 6 servings

Ingredients

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

From: foodnetwork.com

Colcannon

2010-03-16T17:50:00.001-07:00

A must-try for St. Patrick's Day!

Recipe courtesy Christabel Rossiter
Show: Tyler's Ultimate

Cook Time: 1 hr 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

From: foodnertwork.com

Cheese Fondue

2010-01-28T06:00:00.001-08:00

A real crowd pleaser and a very good idea for your dinner date with your special someone! :)

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

From: foodnetwork.com

Roast Prime Rib of Beef with Horseradish Crust

2009-12-30T22:51:00.001-08:00

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

2009-12-22T03:36:00.001-08:00

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

2009-12-06T23:53:00.001-08:00

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

2009-12-01T18:17:00.000-08:00

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

2009-11-25T19:50:00.000-08:00

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

2009-09-30T20:17:00.001-07:00

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

2009-08-25T20:06:00.001-07:00

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

2009-08-15T21:55:00.001-07:00

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

2009-07-13T19:03:00.001-07:00

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

2009-06-08T21:57:00.001-07:00

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

2009-05-27T06:21:00.000-07:00

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

2009-05-08T20:10:00.001-07:00

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

2009-04-12T07:20:00.001-07:00

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

2009-03-30T21:59:00.001-07:00

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

2009-03-26T20:15:00.001-07:00

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

2009-03-24T22:08:00.001-07:00

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

2009-03-18T21:22:00.001-07:00

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

2009-03-15T23:10:00.001-07:00

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

2009-03-12T02:06:00.001-07:00

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

2009-03-10T05:37:00.001-07:00

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

2009-03-03T06:57:00.001-08:00

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

2009-02-28T20:10:00.001-08:00

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

2009-02-25T23:53:00.001-08:00

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

2009-02-23T16:56:00.001-08:00

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

2009-02-20T06:32:00.001-08:00

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

2009-02-16T18:44:00.001-08:00

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

2009-02-11T05:13:00.001-08:00

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

2009-02-10T07:00:00.001-08:00

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

2009-02-07T19:16:00.001-08:00

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

2009-02-06T04:21:00.001-08:00

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

2009-02-05T03:10:00.001-08:00

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

2009-02-04T02:49:00.001-08:00

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

2009-02-02T18:53:00.001-08:00

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

2009-02-01T17:37:00.001-08:00

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

2009-01-29T20:26:00.001-08:00

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

2009-01-28T21:01:00.001-08:00

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

2009-01-26T21:27:00.001-08:00

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

2009-01-22T17:03:00.001-08:00

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

2009-01-21T02:17:00.001-08:00

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

Basil Pesto Bread

2009-01-20T23:17:00.001-08:00

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients
Pesto:

* 2 cups fresh basil leaves
* 1 cup fresh Italian parsley leaves
* 1/2 cup grated Parmesan or Romano
* 1/2 cup pine nuts, toasted
* 4 garlic cloves, roughly chopped
* 1/4 teaspoon salt
* 1/2 cup olive oil
* 1 baguette

Directions

For the pesto, combine all ingredients in a food processor or blender.
Puree until the mixture forms a smooth, thick paste. Slice the
baguette lengthwise horizontally. Spread the pesto over the cut sides
of the baguette and toast in the oven until crispy and golden.

From: foodnetwork.com

Spiced Apple and Raisins

2009-01-19T06:10:00.000-08:00

Chocolate-Date Pudding Cake

2009-01-18T21:06:00.001-08:00

Cook Time: 35 min
Level: Intermediate
Yield: 8 servings

Ingredients

* 6 ounces pitted dates, about 2 cups
* 3/4 cup water
* 1 1/4 cups sugar
* 1 tablespoon pure vanilla extract
* 6 large egg whites
* 1/2 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* Confectioners' sugar, for dusting

Directions

Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish
with non-stick spray.

Put the dates and water in a pot over medium-low heat. Cook and stir
for 10 minutes until the dates are very soft. Transfer the softened
dates to a food processor and puree until smooth. Add the sugar and
vanilla, puree again until well-blended. Scoop out the puree into a
mixing bowl. Sift together the cocoa powder and flour and add to the
date mixture. Fold using a rubber spatula; combine gently until well
mixed.

In a mixing bowl, whip the egg whites until they form stiff peaks.
Fold the egg whites into the date mixture.

Pour the batter into the coated souffle dish, spreading it evenly with
a spatula. Bake on the middle rack for 25 minutes until the outside is
just set. Cool to room temperature. Shake some confectioners' sugar on
top and serve.

From: foodnetwork.com

Salt and Pepper Shrimp

2009-01-17T00:07:00.001-08:00

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 quarts peanut oil
* Kosher salt and freshly ground black pepper
* 4 cups all-purpose flour, plus 2 cups for dredging
* 2 pounds large prawns, shelled and deveined, with tail attached
* 4 egg yolks
* 4 cups chilled soda water
* 2 tablespoons shaved garlic
* 2 tablespoons shredded ginger
* 1 bunch green onions, sliced on a bias angle
* 1 jalepeno pepper, sliced into rounds
* Serving suggestion: fresh lemon wedges

Directions

In a large wok, heat the oil over medium-high to 370 degrees F.

Meanwhile, season 2 cups of the flour with salt and freshly ground
black pepper. Dredge the shrimp in the seasoned flour.

In a large mixing bowl, whisk the remaining 4 cups of flour with the
egg yolks and soda water. Hold the shrimp by their tails dip them into
the batter.

Working in batches, fry the shrimp in the hot oil, turning them once,
until they are golden brown, about 3 minutes per batch. Remove the
shrimp from the oil and drain them on paper towels. While they are
still hot, sprinkle the shrimp generously with salt and freshly ground
black pepper. Transfer the shrimp to a serving tray.

When the shrimp are cooked, carefully pour off all but 1/2 cup of the
oil. Add the garlic, ginger, green onions and jalapeno and fry until
crispy. Spoon the seasoning over the shrimp and serve immediately.

From: foodnetwork.com

Shrimp, Scallop and Pork Shumai

2009-01-16T04:32:00.001-08:00

Cook Time: 10 min
Level: Intermediate
Yield: about 4 shumai

Ingredients

Filling:

* 1/2 pound medium shrimp, shelled and deveined
* 1/2 pound bay scallops
* 1/2 pound ground pork
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced fresh cilantro leaves
* 2 tablespoons minced shallots
* 2 teaspoons rice wine vinegar
* 1 tablespoon sesame oil
* 2 egg white, whipped
* Sea salt and freshly ground black pepper
* 2 teaspoons cornstarch
* 1/2 lemon, juiced
* 1 (10-ounce) package round wonton wrappers (about 40 to 50
wrappers per package)
* 1 cup frozen peas
* Canola oil, for brushing the steamer
* Savoy cabbage, for lining the steamer, optional
* Minced green onions, for garnish
* Serving suggestion: soy sauce or dipping sauces of your choice

Directions
To make the filling: Combine the shrimp, scallops, pork, ginger,
cilantro, shallots, vinegar, sesame oil and egg whites in a food
processor. Season with salt and pepper, add the corn starch and lemon
juice and pulse to combine-- I like my fillings to have a little
texture. (Alternatively chop the shrimp and scallops finely then add
the pork, ginger, cilantro and vinegar and chop together. Transfer the
mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg
whites, seasoning, corn starch and lemon juice.)

To make the shumai: Hold a wonton wrapper in your hand. Spoon 1
tablespoon of the filling into the center of the wrapper (rinse the
spoon in cold water so the filling doesn't stick). Gather the edges of
the wrapper up around the filling and squeeze the sides together with
your fingers forming a little pleated cup. (The sides will naturally
pleat, leaving the filling slightly exposed.) Tap the dumpling on the
table so the bottom is flat and it stands upright then set aside on a
baking sheet. Repeat with the remaining wrappers and filling. Top each
shumai with a pea. (You can freeze any leftover filling.)

Lightly oil the bottom of a bamboo steamer then line it with the
cabbage leaves. Stand the dumplings in the steamer in a single layer
taking care that they don't touch one another. (A 10-inch steamer will
accommodate 12 shumai). Bring about 2 inches of water to a boil in a
wok. Set the bamboo steamer in the wok, cover it with the bamboo lid
and steam until the shumai feel firm, 10 to 12 minutes. Serve the
shumai immediately garnished with green onions and accompanied by soy
sauce or dipping sauces of your choice.

From: foodnetwork.com

Cornbread

2009-01-15T18:21:00.001-08:00

Cook Time: 35 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 strips thick-cut bacon, chopped
* 2 cups stone-ground cornmeal, white or yellow
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 2 teaspoons kosher salt
* 4 large eggs
* 2 cups milk
* 2 tablespoons finely chopped chives

Directions

Heat the oven to 375 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium
heat until the fat is rendered and the bacon bits are crisp. Do not
let it burn. Remove the bacon to a paper towel lined plate. Keep the
bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, sugar, baking
powder, baking soda, and salt. In a separate bowl beat the eggs with a
whisk until foamy; whisk in the milk. Add the wet ingredients to the
dry ingredients and stir just until combined. Fold in the bacon bits,
and chives. Pour the batter into the cast iron pan. Bake until a
toothpick inserted in the center comes out clean, about 20 to 25
minutes.

From: foodnetwork.com

Chinese Spareribs with Teriyaki Glaze

2009-01-15T18:18:00.001-08:00

Cook Time: 2 hr 8 min
Level: Intermediate
Yield: 8 servings

Ingredients
Spiced spare ribs:

* 2 (4-pound) racks pork spareribs, trimmed of excess fat
* 1/2 cup Chinese five-spice powder
* Sea salt and freshly ground black pepper

Teriyaki glaze:

* 1 cup low-sodium soy sauce
* 1 cup grapefruit juice
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 3 tablespoons rice vinegar
* 1/4 cup brown sugar
* 1 fresh red chili, minced
* 2 garlic cloves, smashed
* 2-inch piece fresh ginger, whacked open with the flat side of a knife
* 2 tablespoons sesame seeds, for garnish
* Chopped fresh cilantro and green onion, for garnish

Directions

Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season
generously with salt and pepper. Put the ribs in a single layer in a
roasting pan and slow-roast until they are almost tender, about 2
hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce,
grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili,
garlic and ginger in a saucepan. Bring the sauce to a simmer over
medium heat. Cook until the sauce reduces and thickens then remove
from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them
with the teriyaki sauce. Cook until the meat pulls easily from the
bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with
the teriyaki sauce and brown them under the broiler for 5 to 8
minutes. (Keep a close eye on these guys - ribs go from perfectly
crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver
or sharp knife, pile them on a platter, and pour on the remaining
sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion
before serving.

From: foodnetwork.com

Roasted Baby Pears with Herbed Goat Cheese

2009-01-14T20:45:00.001-08:00

Cook Time: 25 min
Level: Easy
Yield: 24 appetizers

Ingredients

* 1/2 pound goat cheese
* 1/4 cup chopped mixed herbs such as parsley, thyme, and chives
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 12 baby pears
* 12 slices bacon, about 1/2 pound, cut in 1/2
* 2 tablespoons honey
* Arugula or dandelion greens, for garnish

Directions

Heat the oven to 375 degrees F.

In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive
oil; season with salt and pepper. Halve the pears and scoop out the
seeds and cores. Stuff each pear half with about a tablespoon of the
cheese. Wrap each stuffed pear with a slice of bacon and place it on a
baking sheet. Drizzle some olive oil over the pears and season them
with salt and pepper. Bake them until the pears are tender and the
bacon is crisp, about 25 to 30 minutes. Place the pears onto a
platter, drizzle with the honey, and garnish with the arugula.

From: foodnetwork.com

Pulled Beef: Pabellon Criollo

2009-01-13T00:19:00.001-08:00

Cook Time: 30 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 7 tablespoons extra-virgin olive oil
* 2 carrots, chopped
* 2 stalks celery, chopped
* 2 onions, chopped
* 1 (1 1/2 pound) flank steak
* 1 bay leaf
* 2 red bell peppers, chopped
* 4 cloves garlic, chopped
* 1 (28-ounce can) whole tomatoes, drained and hand-crushed
* Kosher salt and freshly ground black pepper
* Black Beans, recipe follows
* Cooked white rice, as an accompaniment
* Cilantro leaves, for garnish

Directions

In a large casserole (that has a tight fitting lid) heat 3 tablespoons
oil over medium-high heat. Add the carrots, celery, and 1 onion and
fry for a few minutes until softened; remove the vegetables to a
plate. Season the meat with salt and pepper; add 2 tablespoons more
oil to the pan, if needed, and brown the meat on both sides, about 5
minutes. Return the softened vegetables to the pan along with the bay
leaf. Add enough water to just about cover the meat and bring to a
boil. Lower heat, cover, and simmer gently until meat is very tender,
1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the
liquid and reserve.

Add another 2 tablespoons oil to the pan and put in the peppers,
garlic, tomatoes, and the remaining onion; fry on medium-low heat
until everything is soft and broken down, about 15 minutes. Shred the
meat and add to the pan to heat through. Add some of the reserved
braising liquid if the mixture becomes too dry. Serve with Black Beans
and cooked white rice, garnish with cilantro leaves.

Black Beans in a Pressure Cooker:

* 4 tablespoons extra-virgin olive oil
* 1 ham hock, about 1 pound
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 bay leaf
* 2 cups (about 1 pound) dried black beans, picked over and rinsed
* 6 cups water
* Kosher salt and freshly ground black pepper

In a 6-quart pressure cooker over medium-high heat, pour in 3
tablespoons oil. Add the ham hock and onions and cook until the onions
are wilted and the ham hock is lightly browned, about 5 minutes. Throw
in the garlic and bay leaf and cook for 1 minute more. Add the beans
and give a good stir. Pour in the water; add the remaining tablespoon
of oil, 1 tablespoon of salt, and a couple of grindings of pepper.
Following the manufacturer's instructions, cover, lock the lid, and
bring to high pressure. Lower heat to maintain pressure and start
timing. Cook at high pressure for 25 minutes. Remove from heat and let
rest for 5 minutes. Release the steam, again following the
manufacturer's directions. If the beans are underdone, simmer them
with the lid off until tender. Remove bay leaf and discard. Pick meat
from ham hock and add to beans; discard the bone. Taste and adjust
seasoning.

Cook's note: The oil prevents the beans from foaming and clogging the
steam vent of the pressure cooker.

Yield: 4 to 6 servings
From: foodnetwork.com

Mac 'N Cheese with Bacon and Cheese

2009-01-08T18:12:00.001-08:00

Cook Time: 40 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* Kosher salt
* 1 pound elbow macaroni
* 4 cups milk
* 2 or 3 sprigs thyme
* 4 cloves garlic, smashed and divided
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 5 1/2 cups shredded sharp white Cheddar
* Freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley
* 4 slices bacon, cut crosswise into thin strips
* 1 large onion, diced
* 2 garlic cloves, smashed
* Leaves from 1/4 bunch fresh thyme

Directions

Bring a pot of salted water to a boil over high heat. Add the macaroni
and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic
cloves. Melt the butter in a large, deep skillet over medium-high
heat. Whisk in the flour and cook for about 1 minute, stirring
constantly, to keep lumps from forming. Strain the solids out of the
milk and whisk it into the butter and flour mixture. Continue to whisk
vigorously, and cook until the mixture is nice and smooth. Stir in the
4 cups of the cheese and continue to cook and stir to melt the cheese.
Season with salt and pepper. Add the cooked macaroni and the parsley
and fold that all in to coat the macaroni with the cheese mixture.
Scrape into a 3-quart baking dish and sprinkle with the remaining 1
1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and
cook until crispy. Add onion, garlic and thyme leaves and cook for
about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big
spoon to scoop out servings, making sure you get some of the smoking
bacon mixture on each spoonful.

From: foodnetwork.com

Chicken Enchiladas

2009-01-06T03:11:00.001-08:00

Cook Time: 15 min
Level: Intermediate
Yield: 16 enchiladas, 8 servings

Ingredients

* 3 tablespoons vegetable oil
* 1 1/2 pounds skinless boneless chicken breast
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed
* 5 canned whole green chiles, seeded and coarsely chopped
* 4 canned chipotle chiles, seeded and minced
* 1 (28-ounce) can stewed tomatoes
* 1/2 teaspoon all-purpose flour
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar and Jack cheeses
* Garnish: chopped cilantro leaves, chopped scallions, sour cream,
chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper.
Brown chicken over medium heat, allow 7 minutes each side or until no
longer pink. Sprinkle chicken with cumin, garlic powder and Mexican
spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and
chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded
chicken to saute pan, combine with vegetables. Dust the mixture with
flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and
makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with
a ladle of enchilada sauce. Using a large shallow bowl, dip each
tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken
mixture in each tortilla. Fold over filling, place 8 enchiladas in
each pan with seam side down. Top with remaining enchilada sauce and
cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese
melts. Garnish with cilantro, scallion, sour cream and chopped
tomatoes before serving. Serve with Spanish rice and beans.

Pistachio Biscotti

2009-01-05T19:44:00.001-08:00

Cook Time: 10 min
Level: Easy
Yield: 24 cookies

Ingredients

* 1 1/2 cups pistachios
* 1/2 cup (1 stick) unsalted butter
* 3 eggs
* 1 cup sugar
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10
minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the
mixer running, gradually add the eggs, sugar, and vanilla; mix until
creamed. Add the flour, baking powder, and salt. Mix the dough until
smooth. Using a wooden spoon, mix in the pistachios until evenly
distributed.

Put the dough on a lightly floured surface and cut in half. Roll each
half into a log, each 12 inches long by 1-inch high. Place the logs on
an ungreased cookie sheet and bake for 35 minutes or until the bottoms
are lightly brown. Let the logs cool for 5 minutes and then place on a
cutting board. Slice each log on a diagonal into 12 1-inch thick
pieces. Put the cookies back on the cookie sheet and bake 5 minutes.
Turn the cookies over and bake the other side for another 5 minutes.
Store cookies in an airtight container.

From: foodnetwork.com

Chili Dogs

2008-12-27T18:46:00.001-08:00

Ingredients

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

Directions

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very 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. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

From: foodnetwork.com

Broccoli, Parmesan and Lemon

2008-12-21T19:28:00.000-08:00

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

Ingredients

* 3 heads broccoli (about 3 pounds)
* 3 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 cup freshly grated Parmigiano-Reggiano
* 1 lemon, juiced

Directions

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the
broccoli lengthwise into spears. Arrange the broccoli on a nonstick
cookie sheet, drizzle with some olive oil and season with a little bit
of salt and a generous amount of freshly ground black pepper. Toss to
coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over
the top and bake until the cheese melt and forms a crisp shell over
the broccoli, about 10 minutes. Lift the broccoli out onto a platter
with a spatula and drizzle with fresh lemon.

Cranberry-Orange Sauce

2008-12-21T19:25:00.001-08:00

Cook Time: 20 min
Yield: 8 to 10 servings

Ingredients

* 2 (8-ounce) packages cranberries, fresh or frozen
* 1 orange, zest cut into strips and juiced
* 1/2 cup sugar
* 1 cinnamon stick

Directions

Put all the ingredients into a saucepan over medium heat and simmer
until the cranberries burst and the sauce thickens, about 15 to 20
minutes. Serve at room temperature or cool and refrigerate. Remove the
cinnamon stick before serving.

Bittersweet Chocolate Cloud Cake

2008-12-19T22:28:00.001-08:00

Recipe courtesy Tish Boyle

Cook Time: 35 min
Yield: 6 to 8 servings

Ingredients

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe follows

Directions

Preheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze:

6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey

Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Yield: 6 to 8 servings

New York Cheesecake

2008-12-19T22:25:00.001-08:00

Recipe courtesy Scott Bieber, Executive Chef at Taste

Cook Time: 1 hr 20 min
Level: Difficult
Yield: 6 to 8 servings

Ingredients

Crust:
* 2 cups graham cracker crumbs
* 5 tablespoons sugar
* 1/4 teaspoon cinnamon
* 6 tablespoons melted butter

Filling:
* 24 ounces cream cheese
* 1 cup sugar
* 1 tablespoon lemon zest (recommended: Meyer lemon)
* 1 teaspoon vanilla
* 5 eggs, separated
* 1/4 cup heavy cream
* 2 tablespoons sugar

Topping:
* 12 ounces creme fraiche
* 2 tablespoons sugar
* Cherry Confit, recipe follows
* Special equipment: a 9-inch non-stick Teflon coated spring form pan
* Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).

Directions

Preheat oven to 350 degrees F

Crust:
Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.

Filling:
In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Topping:
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with Cherry Confit.

Cherry Confit:

1 pound fresh cherries, pitted
2 cups sugar
2 cups water
1 cinnamon stick
1/2 vanilla bean, split
2 sprigs thyme (tied with string)

In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Yield: 6 servings
Cooking time: 1 hour 20 minutes

From: foodnetwork.com

Peach-Blueberry Pie

2008-12-19T22:17:00.001-08:00

Cook Time: 1 hr
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
* Flour, for rolling
* 2 pounds peaches, pitted and sliced
* 1 pint blueberries
* 1/4 cup sugar
* 1/2 lemon, juiced
* 1 1/2 tablespoons cornstarch
* 2 tablespoons butter, cut into bits
* 1 egg, beaten with a drizzle of water
* Vanilla ice cream, for serving

Directions

Preheat the oven to 400 degrees F. Move the oven rack to the bottom
third of the oven.

Divide the dough in half and set one half aside; cover it with a towel
or plastic wrap to keep it from drying out. On a lightly floured work
surface, roll out the dough to a 10-inch round. Loosely drape the
dough round over the rolling pin and transfer to a 9-inch pie pan.
Press the dough over the bottom and sides of the pan. Trim the edges
to about 1/2-inch.

Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit
into the pie shell and dot with the butter. Roll out the reserved
dough to a 9 to 10-inch round and lay it over the fruit. Trim, and
crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and
brush with the egg glaze. Put the pie on a baking sheet and bake until
the crust is golden brown and the juices are bubbling up through the
vents, 50 to 60 minutes. Cover the edges with aluminum foil if they
brown too fast. Cool on a rack before serving. Serve with vanilla ice
cream.

Basic Pie Pastry:

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
Add the butter and mix with a pastry blender or your fingers until the
mixture resembles coarse crumbs. Add the egg yolk and ice water and
work that in with your hands. (Or do the whole thing in a food
processor, pulsing a couple of times to combine the dry ingredients,
then pulsing in the butter, and then the egg.) Check the consistency
of the dough by squeezing a small amount together between thumb and
forefingers: You want there to be just enough moisture to bind the
dough so that it holds together without being too wet or sticky. If
it's still crumbly, add a little more ice water, 1 teaspoon at a time.
When you get it to the right consistency, shape the dough into a disk
and wrap it in plastic. Put it in the refrigerator and chill for at
least 30 minutes.

Yield: enough for 1 double-crust pie or crostata
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 30 minutes
Ease of preparation: intermediate

Truffle Tarts with Raspberries

2008-12-19T22:13:00.001-08:00

Prep Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or
chocolate wafers)
* 6 tablespoons melted butter
* 1 recipe Dark Chocolate Truffles, recipe follows, whipped but
not shaped into balls
* 6 fresh raspberries, plus extra for serving

Directions

Use a fork to mix together the chocolate wafer crumbs and butter.
Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups
with strips of parchment or waxed paper, cut so that they are as wide
as the diameter of each cup and long enough to overhang the sides
(you'll need this overhang to remove the tarts). Use the bottom of a
small glass to press the crumbs over the bottom and sides of the
muffin cups, building the sides up to only about 1 1/2 inches. Place a
raspberry in the center of each crust and with a pastry bag or small
plastic bag with the corner snipped off, fill the tarts with the
truffle mixture. Smooth the tops and refrigerate until set, about 2
hours.

Dark Chocolate Truffles:

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour
the cream over the chocolate in a bowl and let stand about 10 minutes
to melt the chocolate. Add the vanilla and stir until smooth. Set
aside to cool for 1 hour at room temperature. Then beat the chocolate
at medium speed until it gets thick and light colored. Spread over the
bottom of a baking dish and smooth the top. Refrigerate about 2 hours,
until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon
baller or small ice cream scoop to scoop out balls of chocolate; place
them on the plate with the cocoa powder and roll between 2 forks to
completely coat with the cocoa powder. Then use the forks to carefully
transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate

Ultimate Fried Chicken

2008-12-19T22:04:00.001-08:00

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water
by 1 inch; add 1 tablespoon of salt for each quart of water used.
Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion
powder, paprika, and cayenne until well blended; season generously
with salt and pepper. In another platter combine the buttermilk and
hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time,
in the flour mixture,then dip them into the buttermilk; dredge them
again in the seasoned flour. Set aside and let the chicken rest while
you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up
more than half way. Add the thyme, rosemary, sage, and garlic to the
cool oil and heat over medium-high heat until the oil registers 350 to
365 degrees F on one of those clip-on deep-fry thermometers. The herbs
and garlic will perfume the oil with their flavor as the oil comes up
to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches,
carefully add the chicken pieces 3 or 4 at a time. Fry, turning the
pieces once, until golden brown and cooked through, about 12 minutes.
Total cooking time should be about 30 minutes. When the chicken is
done, take a big skimmer and remove the chicken pieces and herbs from
the pot, shaking off as much oil as you can, and lay it on a tea towel
or brown paper bag to soak up the oil. Sprinkle all over with more
salt and a dusting of cracked black pepper. Repeat with the remaining
chicken pieces. Once all the chicken is fried, scatter the fried herbs
and garlic over the top. Serve hot, with big lemon wedges.

Chicken Parmesan

2008-12-18T21:51:00.001-08:00

Cook Time: 40 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus 3 tablespoons
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 bay leaves
* 1/2 cup kalamata olives, pitted
* 1/2 bunch fresh basil leaves
* 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
* Pinch sugar
* Kosher salt and freshly ground black pepper
* 4 skinless, boneless, chicken breasts (about 11/2 pounds)
* 1/2 cup all-purpose flour
* 2 large eggs, lightly beaten
* 1 tablespoon water
* 1 cup dried bread crumbs
* 1 (8-ounce) ball fresh buffalo mozzarella, water drained
* Freshly grated Parmesan
* 1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the
oil gets hazy, add the onions, garlic, and bay leaves; cook and stir
for 5 minutes until fragrant and soft. Add the olives and some
hand-torn basil. Carefully add the tomatoes (nothing splashes like
tomatoes), cook and stir until the liquid is cooked down and the sauce
is thick, about 15 minutes; season with sugar, salt and pepper. Lower
the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting board
and lay a piece of plastic wrap over them. Pound the chicken breasts
with a flat meat mallet, until they are about 1/2-inch thick. Put the
flour in a shallow platter and season with a fair amount of salt and
pepper; mix with a fork to distribute evenly. In a wide bowl, combine
the eggs and water, beat until frothy. Put the bread crumbs on a
plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large
oven-proof skillet. Lightly dredge both sides of the chicken cutlets
in the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly. Serve hot with spaghetti.

Tagliatelle Bolognese

2008-12-18T21:49:00.001-08:00

Yield: 4 to 6 servings

Ingredients

* 2 ounces dried porcini mushrooms, wiped of grit
* 1/4 pound pancetta or slab bacon, finely chopped
* 1 medium onion, finely chopped
* 2 celery stalks, finely chopped
* 2 carrots, finely chopped
* 5 garlic cloves, minced
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 bay leaves
* 2 sprigs rosemary
* 1 1/2 pound ground pork
* 1 1/2 pound ground beef
* 2 cups milk
* 1 (28-ounce) can crushed tomatoes
* 2 cups dry red wine
* Kosher salt and freshly ground black pepper
* 1 pound dry tagiatelle pasta
* Freshly grated Parmigiano-Reggiano, for serving
* 1 handful fresh basil leaves
* Fresh ricotta cheese

Directions

Reconstitute the mushrooms in boiling water for 20 minutes until
tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic,
together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook
gently until fragrant, then add vegetable puree and continue to cook
for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the
meat is no longer pink, breaking up the clumps with a wooden spoon.
Add the milk and simmer until the liquid is evaporated, about 10
minutes. Carefully pour in the tomatoes, and wine and season with salt
and pepper. Bring the sauce to a boil, then lower the heat and cover.
Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the
sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a
boil, add the pasta and cook for 8 to 10 minutes or until tender yet
firm (as they say in Italian "al dente"). Drain the pasta well and
toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some
shredded basil, grated Parmigiano and a drizzle of olive oil

Halibut and Cioppino

2008-12-18T06:39:00.001-08:00

Cook Time: 45 min
Level: Easy
Yield: 4 servings

Ingredients
Halibut and Cioppino:

* 5 links chorizo
* 1 large onion
* 2 garlic cloves
* 2 ribs celery
* 1 (28-ounce) can tomatoes, drained, hand-crushed with juice
reserved (recommended: San Marzano)
* 2 tablespoons all-purpose flour
* 1/4 bunch fresh thyme
* 2 bay leaves
* 2 cups dry red wine
* 4 cups low-sodium chicken stock
* Salt and pepper
* 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
* 16 littleneck clams, scrubbed
* 16 large uncooked shrimp, peeled and deveined
* 1/4 bunch Italian parsley, chopped for garnish
* 4 (6-ounce) halibut fillets
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil

Sourdough Garlic Toasts:

* 2 cloves garlic, minced
* 2 sticks unsalted butter, room temperature
* 2 tablespoons chopped flat-leaf parsley
* Kosher salt and freshly ground black pepper
* 1 loaf sourdough bread, cut in slices but still connected

Directions

Place the chorizo, onion, garlic, celery, and tomatoes in a food
processor and process until the pieces are small and well ground up.
Heat a Dutch oven over medium heat and add the ground chorizo and
vegetables to cook until well colored and fat is rendered. Once the
ground chorizo and vegetables are cooked, add the flour, thyme and bay
leaves. Saute for a further 5 to 7 minutes (this forms the base of a
roux). Then add the red wine, reserved tomato juice, and chicken
stock. Season lightly with salt and pepper and then cover and simmer
for 30 minutes. With 10 minutes to go, turn the heat up and add the
crabs and clams to the broth and steam until open, discarding any
un-open ones. Reduce the heat and just prior to service add the shrimp
and shut off the heat so they don't get over cooked. Remove and
discard bay leaves.

While the cioppino is cooking, prepare the halibut. Season the fillets
with salt and pepper and fresh thyme. Heat a large nonstick saute pan
and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then
turn once briefly before setting on paper towels to drain.

Preheat oven to 350 degrees F.

Combine, garlic, butter, parsley, salt and pepper in a bowl and stir
to combine. Smear the inside of the bread with garlic butter and toast
on a sheet tray in the oven. Reserve any left over garlic-butter to
serve with the cioppino.

To serve, set garlic sourdough toasts in the bottom of a flat bowl.
Top with halibut then ladle over cioppino. Top with a spoonful of
reserved garlic butter. Garnish with fresh flat-leaf parsley and
serve.

Horseradish And Garlic Prime Rib

2008-12-15T04:03:00.001-08:00

Cook Time: 2 hr
Level: Easy
Yield: 6 to 8 servings

Ingredients
Prime Rib:

* 1 (3-rib) prime rib beef roast, about 6 pounds
* 5 garlic cloves, smashed, plus 2 heads garlic, halved
* 1/2 cup grated fresh or prepared horseradish
* 1/2 cup sea salt
* 1/4 cup freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 2 carrots, peeled and chopped
* 2 parsnips
* 1 red onion, halved

Wild mushrooms:

* 1 tablespoon unsalted butter
* Extra-virgin olive oil
* 2 pounds assorted mushrooms, such as cremini, oyster, shiitake,
chanterelle, or white, trimmed and sliced
* Leaves from 2 fresh thyme sprigs
* Sea salt and freshly ground black pepper
* 1/2 cup Cabernet Sauvignon
* 1/4 cup reserved beef broth (drippings from roast) or low-sodium
canned broth
* 1/4 cup heavy cream
* 1 tablespoon minced fresh chives

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, salt, pepper, and olive oil to make a paste.
Massage the paste generously over the entire roast. Scatter the
vegetables and halved garlic around the meat and drizzle them with a
2-count of oil. Put the pan in the oven and roast the beef for about 1
1/2 to 2 hours for medium-rare (or approximately 20 minutes per
pound). Check the internal temperature of the roast in several places
with an instant-read thermometer; it should register 125 degrees F.
for medium-rare. Remove the beef to a carving board and let it rest
for 20 minutes. The internal temperature of the meat will continue to
rise by about 10 degrees. Remove the vegetables and set aside. Pour
the pan juices into a fat separator or small bowl and set aside to
allow the fat and beef juices to separate. Pour off and discard the
fat. You will use the tasty beef juices for the mushrooms.

Place a clean skillet over medium heat. Add the butter and a 2-count
drizzle of oil. When the butter starts to foam. add the mushrooms and
thyme; and season with salt and pepper. Stir everything together for a
few minutes. Add the red wine, stirring to scrape up any stuck bits;
then cook and stir to evaporate the alcohol. When the wine is almost
all gone, add the reserved beef juices. Let the liquid cook down and
then take it off the heat. Stir in the cream and chives, and season
with salt and pepper.

Crispy and Creamy New Potato Pie

2008-12-15T04:02:00.001-08:00

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 pounds potatoes, washed and halved
* 1 bay leaf
* 1 tablespoon freshly grated horseradish (or prepared)
* 1 cup sour cream
* 1/4 cup chives, chopped
* Kosher salt and freshly ground black pepper
* 1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.

Wash and boil potatoes in salty water with bay leaf until fork tender.
Drain potatoes and mash along with horseradish, sour cream, and
chives. Season with salt and pepper.

Put mixture into a 10-inch skillet with 1 tablespoon olive oil and
bake until golden and crispy. To serve, invert onto a plate and cut
into pieces.

Roast Loin of Pork with Baked Apples and Cider Gravy

2008-12-13T02:10:00.001-08:00

Cook Time: 2 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients
Pork:

* 2 (5 pound) pork loin roasts, rib bones attached, back bone
(chine) removed
* Small bunch sage, leaves chopped
* Small bunch thyme, leaves chopped
* 1 1/2 cups extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1 (12-ounce) bottle hard cider
* 1 cup chicken broth
* 1 lemon, juiced optional

Apples:

* 8 Gala or Golden Delicious apples
* 1 lemon, juiced
* 1/4 cup (1/2 stick) unsalted butter, at room temperature
* 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for
sprinkling on apples
* 1/2 cup golden raisins
* 6 sage leaves, chopped
* 2 garlic cloves, minced
* 1/4 cup dark brown sugar
* Kosher salt and freshly ground black pepper
* 1 cup hard cider
* 1 tablespoon lemon juice

Directions

Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced
against each other. Add sage and thyme to olive oil. Brush the pork
roasts with oil mixture and season with a generous amount of salt and
pepper. Roast the pork loin for 2 1/2 hours, until the skin is
crackled. (Put the apples in the oven along with the pork roast in the
last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15
minutes before carving. Pour out some of the excess fat from the
roasting pan and put it on the stove over medium-high heat. Sprinkle
the flour into the hot pan juices, stirring constantly with a wooden
spoon or whisk to prevent lumps. Cook and stir the roux until its
light brown. Add the cider and continue to stir to incorporate. Pour
in the chicken broth; boil and stir for 5 minutes until the sauce is
thick. Check for seasoning - add lemon juice if necessary. Serve the
cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer,
making a good size cavity to hold the stuffing. Douse the cut sides of
the apples with some of the lemon juice to prevent them from browning
while you make the stuffing. In a mixing bowl, combine the softened
butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and
pepper. Spoon the stuffing into the cavities of the cored apples;
stand them up, side by side, in a baking dish and sprinkle the tops
with the reserved muffin crumbs. Pour the cider around the apples and
bake for 30 to 35 minutes at 375 degrees F, until soft when pierced
with a knife. Place the warm apples in the center of a round serving
dish. Spoon the cider sauce around the apples and serve with the pork
loin.

Roasted Turkey Gravy

2008-12-12T06:04:00.001-08:00

Cook Time: 2 hr
Level: Easy
Yield: 3 cups

Ingredients

* 5 tablespoons extra-virgin olive oil
* 1 large, smoked turkey wing or 2 small ones
* 1 medium onion, quartered
* 2 carrots, chopped
* 1 ribs celery, chopped
* 1 head garlic, split through the equator
* 4 stems fresh sage
* 4 sprigs fresh thyme
* 6 parsley stems
* 1 1/2 tablespoons all-purpose flour
* 6 cups chicken stock
* Kosher salt and freshly ground black pepper

Directions

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high
heat. Add the wing, onion, carrots, celery, garlic, and herbs, and
cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove
from the oven and place over medium heat. Remove the wing and set
aside. Add the flour and let cook for about 1 minute. Add the stock
and simmer until it has reduced by about 1/4, about 15 minutes. Strain
the sauce and adjust the seasoning with salt and pepper.

Lemon Yogurt Berry Swirl with Homemade Granola

2008-12-11T06:18:00.001-08:00

Granola:
Recipe courtesy Mark Dissin

Ingredients

* 4 cups oats (NOT quick-cook or instant)
* 1 1/2 cups whole almonds, shelled, but skin still on
* 1/2 cup flax seeds
* 1/2 cup light brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 cup neutral cooking oil (canola)
* 1/4 cup honey
* 1 teaspoon vanilla extract
* 1 1/2 cups raisins or dried cranberries
* 1 cup diced dried apricots
* 1/2 cup dried banana slices

Directions:

Preheat oven to 300 degrees F.

Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a
bowl. In a saucepan warm the oil and honey. Whisk in the vanilla
extract. Pour the honey, oil, vanilla mixture over the oat mixture and
mix gently, but well. Mix with spatula and eventually your hands.
Spread out onto a sheet pan and bake for 40 minutes (stir after the
first 20). Cool and break up any clumps. Mix in dried fruit.

Yield: about 9 cups

Prep Time: 10 minutes

Cook Time: 40 minutes

Lemon Yogurt and Berry Swirl:

Recipe courtesy Tyler Florence

Ingredients:

Berry swirl:

* 3 cups mixed berries (any combination, strawberries,
blueberries, raspberries, blackberries) frozen
* 1/4 cup confectioners' sugar
* 1 lemon, juiced

Lemon yogurt:

* 1 1/2 cups lowfat vanilla yoghurt
* 1/2 teaspoon lemon zest
* 1 tablespoon lemon juice

Directions:

Add berries, lemon juice and confectioners' sugar in a pan over medium
heat. Cook until the berries break down and mixture becomes syrupy, 10
to 12 minutes. Set aside to cool.

Combine the yogurt, zest and juice in a mixing bowl and stir. To
serve, set up glasses and layer with granola, yogurt and berries.

Prep Time: 5 minutes

Chicken Satay

2008-12-08T21:51:00.000-08:00

Cook Time: 10 min
Level: Easy
Yield: 20 skewers

Ingredients
Marinade:

* 1 cup plain yogurt
* 1 teaspoon freshly grated ginger
* 1 teaspoon minced garlic
* 1 tablespoon curry powder
* 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
* 20 wooden skewers, soaked in water 30 minutes
* Vegetable oil, for grilling
* Butter lettuce leaves
* Fresh cilantro leaves
* Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow
mixing bowl, stir to combine. Place the chicken strips in the yogurt
marinade and gently toss until well coated. Cover and let the chicken
marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer
in and out of the meat, down the middle of the piece, so that it stays
in place during grilling. Place a grill pan over medium heat and brush
it with oil to prevent the meat from sticking. Grill the chicken
satays for 3 to 5 minutes on each side, until nicely seared and cooked
through. Serve the satays on a platter lined with lettuce leaves and
cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:

* 1 cup smooth peanut butter
* 1/4 cup low-sodium soy sauce
* 2 teaspoons red chili paste, such as sambal
* 2 tablespoons dark brown sugar
* 2 limes, juiced
* 1/2 cup hot water
* 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar,
and lime juice in a food processor or blender. Puree to combine. While
the motor is running, drizzle in the hot water to thin out the sauce,
you may not need all of it. Pour the sauce into a nice serving bowl
and garnish with the chopped peanuts. Serve with chicken satay.

Yield: 3 cups

Champagne Lemonade

2008-12-07T21:51:00.000-08:00

Cook Time: 10 min
Level: Easy
Yield: 8 cocktails

Ingredients

* 1 cup sugar
* 3 cups water
* 1 1/2 cups fresh lemon juice
* 1 bottle Champagne or sparkling wine
* Thin lemon slices, for garnish

Directions

Put the sugar and 1 cup water into a small saucepan and bring it to a
boil. Cook for 1 minute until the sugar has dissolved, turn off the
heat, and allow the sugar syrup to cool.

In a pitcher combine the cooled sugar syrup with the lemon juice and
remaining 2 cups water and mix well. Fill a Champagne flute halfway
with the lemonade and top with Champagne. Garnish with a lemon slice.

Roasted Tomato Soup

2008-12-06T21:51:00.000-08:00

Cook Time: 50 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry,
vine and plum tomatoes)
* 6 cloves garlic, peeled
* 2 small yellow onions, sliced
* Vine cherry tomatoes for garnish, optional
* 1/2 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 1 quart chicken stock
* 2 bay leaves
* 4 tablespoons butter
* 1/2 cup chopped fresh basil leaves, optional
* 3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes,
garlic cloves and onions onto a baking tray. If using vine cherry
tomatoes for garnish, add them as well, leaving them whole and on the
vine. Drizzle with 1/2 cup of olive oil and season with salt and
pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer
to a large stock pot (set aside the roasted vine tomatoes for later).
Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil,
reduce heat and simmer for 15 to 20 minutes or until liquid has
reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an
immersion blender to puree the soup until smooth. Return soup to low
heat, add cream and adjust consistency with remaining chicken stock,
if necessary. Season to taste with salt and freshly ground black
pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a
splash of heavy cream.

Spaghetti and Meatballs

2008-12-05T21:51:00.000-08:00

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Extra-virgin olive oil
* 1 onion, chopped
* 2 garlic cloves, smashed
* 2 tablespoons roughly chopped fresh parsley leaves
* 1 cup milk
* 4 thick slices firm white bread, crust removed
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 1 large egg
* 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
* Kosher salt and freshly ground black pepper
* 4 cups heated Pomodoro Sauce, recipe follows, or good quality
jarred tomato sauce
* 1/2 pound mozzarella cheese, cut into chunks
* Leaves from 3 sprigs fresh basil
* 1 pound spaghetti

Directions

Bring a big pot of salted water to a boil for the spaghetti. Heat 3
tablespoons oil in an ovenproof skillet over medium heat. Add the
onion, garlic, and parsley and cook until the vegetables are soft but
still translucent, about 10 minutes. Take the pan off the heat and let
cool.

Pour enough milk over the bread in a bowl to moisten and let it soak
while the onions are cooling. Combine the meats in a large bowl. Add
the egg and Parmigiano and season generously with salt and pepper. Use
your hands to squeeze the excess milk out of the bread and add that to
the bowl along with the cooled onion mixture. (Hang onto the pan -
you'll need it to cook the meatballs.) Gently combine all the
ingredients with your hands or with a spoon until just mixed together.
Don't overwork or the meatballs will be tough. Divide into 10 equal
pieces and shape them into 10 nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the
meatballs on all sides, about 10 minutes. Put them into a baking dish
and spoon about half of the tomato sauce over. Shower with the
mozzarella and drizzle with olive oil. Put the meatballs in the oven
and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente,
about 8 minutes. Drain and put it onto a large serving platter. Pour
on the rest of the sauce and mix well. Spoon the meatballs on top of
the spaghetti and garnish with basil leaves. Serve immediately along
with extra cheese.

Pomodoro Sauce:

1/2 cup extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and
crushed by hand, liquid reserved

Kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the
onion and garlic and cook until the vegetables are soft, 4 to 5
minutes. Carefully add the tomatoes (nothing splashes like tomatoes)
and about 1/2 cup of the reserved liquid and season with salt and
pepper. Cook until the sauce is thick, about 15 minutes. Taste and
adjust seasoning with salt and pepper. Bring to a boil, stirring for a
few minutes with a wooden spoon to further break up the tomatoes.
Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh
basil and season again.

Yield: 4 cups

Sweet Potato Chips Dusted with Chili Powder

2008-12-04T21:50:00.000-08:00

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

Ingredients

* 2 large sweet potatoes
* 2 teaspoons chili powder
* 1 teaspoon garlic powder
* 1/4 teaspoon cayenne powder
* 1/2 teaspoon ground cumin
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* Vegetable oil, for deep-frying

Directions

Blue Cheese and Chive Dip, recipe follows

Peel sweet potatoes and discard skin. Using the vegetable peeler or a
mandoline make long thin chips by peeling/slicing lengthwise from top
to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in
a colander and layout on paper towels and pat dry.

Combine chili powder, garlic powder, a pinch of cayenne, cumin and
salt and pepper.

Heat vegetable oil in a large pot to 375 degrees F. Fry the potatoes
in single layer batches for 2 to 3 minutes until golden brown. Lift
chips out with slotted spoon and drain on paper towels. Season with
the spice mixture and serve immediately. Serve as an appetizer with
Blue Cheese and Chives dip.

Blue Cheese and Chive Dip:

* 1 cup sour cream
* 1 cup mayonnaise, store-bought
* 1 teaspoon fresh lemon juice
* 1 cup crumbled blue cheese
* 1 1/2 tablespoons honey
* 1/2 bunch finely chopped chives, plus extra for garnish
* Kosher salt and freshly ground black pepper

Combine sour cream, mayonnaise, lemon juice, blue cheese, honey and
chives in a medium bowl. Season with salt and pepper and garnish with
chives. Serve with spicy and sweet potato chips.

Buttermilk Biscuits

2008-12-04T17:34:00.000-08:00

Cook Time: 25 min
Level: Intermediate
Yield: about 8 to 9 biscuits

Ingredients

* 4 cups all-purpose flour
* 1 tablespoon salt
* 1 tablespoon baking powder
* 2 teaspoons baking soda
* 1 cup vegetable shortening, cold, cut into 1/2-inch pieces
* 1 1/2 to 2 cups buttermilk, plus additional for brushing

Directions

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in
the shortening using a pastry blender or your hands or a stand mixer
fixed with a dough hook until the mixture resembles coarse crumbs.
Make a well in the center and add 1 cup buttermilk. Using your hands,
quickly fold the dry ingredients into the buttermilk until a sticky
dough forms. You may need to add more buttermilk.

Turn the dough out onto a floured surface. Gently fold the dough over
itself 3 or 4 times to create layers. Press the dough out to 1
1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the
biscuits on an ungreased cookie sheet and brush the tops with
buttermilk. Bake for 20 to 25 minutes until risen and golden brown.

Crisp Chicken Wings with Chili-Lime Butter

2008-12-03T21:50:00.000-08:00

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

Ingredients

* 4 pounds chicken wings
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 8 tablespoons (1 stick) unsalted butter, softened
* 1 big, fat rounded tablespoon Thai red curry paste
* 1/4 cup honey
* 1/4 cup soy sauce
* 1 lime, halved
* Chopped cilantro leaves, for garnish

Directions

Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl,
drizzle with olive oil and season well with salt and pepper. Toss to
coat with the seasoning. Then spread the wings out on a baking sheet
and roast about 25 minutes until the skin gets crisp and brown, and
the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce
into a blender. Season with salt and puree. Scrape into a big bowl.
When the wings come out of the oven put add to the bowl with the curry
butter. Squeeze the juice of the lime over the wings. Give it a toss
and you're done. Garnish with cilantro.

Oven Roasted Turkey with Sage Butter

2008-12-02T21:50:00.000-08:00

Cook Time: 3 hr
Level: Easy
Yield: 10-12 servings

Ingredients

* 1 (12 to 14) pound fresh turkey
* Kosher salt and freshly ground black pepper
* Caramelized Onion and Cornbread Stuffing, recipe follows
* Extra-virgin olive oil
* Sage Butter, recipe follows

Directions

Preheat the oven to 375 degrees F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry
with paper towels. Sprinkle the cavity and skin liberally with salt
and pepper. Stuff the cavity with stuffing and, if required, truss the
legs. Cover the turkey with olive oil and season well with salt and
pepper. Push the sage butter under the skin of the turkey, being
careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven.
Continue cooking until an instant-read thermometer inserted into the
meaty part of the thigh registers 170 degrees F. The thigh juices will
run clear when pricked with a knife, about 3 hours total (15 minutes
per pound). If the legs or breast brown too quickly during roasting,
cover them with foil.

Sage Butter:

2 sticks butter, softened

1/4 cup chopped sage

Salt and pepper

Combine all ingredients.

Caramelized Onion and Cornbread Stuffing:

2 tablespoons butter

2 onions, chopped

6 large cornmeal muffins, cubed

Handful fresh sage leaves, chopped

1 egg

1/4 cup heavy cream

1/4 cup chicken stock

Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions
and cook, stirring, for about 10 minutes, or until soft and
caramelized. Add sage and scrape into a large mixing bowl. Add the
cornbread pieces, season well with salt and pepper, and 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 stuff the cavity of the turkey. You could also
spoon it into a buttered baking dish and put it in the oven along with
the turkey. Bake until hot and crusty on top, about 30 minutes.

Yield: 6 to 8 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Ease of preparation: easy

Tyler's 1000 Layer Quesadillas

2008-12-01T00:40:00.001-08:00

Cook Time: 20 min
Yield: 8 quesadillas, 4 servings

Ingredients

* 1 pork tenderloin
* Salt
* Freshly ground black pepper
* 3 tablespoons brown sugar
* 2 teaspoons chili powder
* 1 tablespoon chopped garlic
* 1 tablespoon dried oregano
* 1 tablespoon onion powder
* 1 lime, juiced
* 2 tablespoons canola oil
* 1 large red onion, cut into 1/2-inch thick slices
* 4 ears corn, husked
* 12 10-inch corn tortillas
* 2 cups crumbled blue cheese
* 1/4 cup sliced pickled jalapenos
* 4 tablespoons canola oil
* Sour cream, to garnish
* Salsa, for garnish
* Guacamole, for garnish
* Cilantro sprigs, for garnish

Directions

Preheat a grill or grill pan. Season the pork loin with salt and
pepper. In a small bowl combine the brown sugar, chili powder, garlic,
oregano, onion powder, lime juice and canola oil and mix to form a
paste. Rub the paste all over the pork. Cover and refrigerate for 2
hours. Place the onion and the corn on the grill and grill until
tender and slightly charred. Remove and set aside. With a knife,
remove the kernels from the corn. Remove the pork from the
refrigerator and place on the grill. Grill to medium, about 4 minutes
per side. Remove from the grill and slice into thin slices. Wrap the
tortillas in a damp paper towel or clean cloth and place in the
microwave for 20 seconds to soften. Place 4 corn tortillas on a flat
surface. Place 1/8th of the cheese on each tortilla and top with 1/8th
of the pork, onions, corn, and jalapenos. Top with another tortilla
and another 1/8th of the cheese, pork, onions, corn, and jalapenos.
Top with another tortillas and press down firmly with your hands on
each stack. Brush the tops of each stack with some of the canola oil
and place on a baking sheet. Place in the oven and cook for 10
minutes, or until the cheese melts and the tortillas are golden brown.
Remove from the oven and garnish with sour cream, salsa, guacamole,
and cilantro.

Mango Strawberry Snow Cones

2008-12-01T00:31:00.001-08:00

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

Ingredients

* 2 mangoes, peeled and chopped
* 1 pint strawberries, hulled and sliced
* 1 lime juiced, plus wedges for garnish
* 8 cups ice
* Mint leaves, for garnish

Directions

Put the mangoes and strawberries into a blender or food processor.
Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like
snow. Pile the crushed ice into dessert dishes; pour the fruit puree
over until you can't see any more white. Garnish with lime wedges and
mint; serve immediately.

The Ultimate Pizza

2008-11-28T07:15:00.001-08:00

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 ounce fresh baker's yeast
* 1 cup warm water (110 to 115 degrees F)
* 1 tablespoon maple syrup
* 3 cups flour (recommended 00)
* 1 tablespoon sea salt
* 1 tablespoon extra-virgin olive oil

Topping:

* Extra-virgin olive oil
* 1 white onion, cut into thin strips
* 2 sprigs rosemary
* Salt and freshly ground black pepper
* 1/2 lemon, juiced
* 12 ounces Robiola cheese
* 6 ounces pancetta, thinly sliced
* 1 white truffle
* Special equipment: Pizza stone and pizza paddle

Directions

Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

Crumble the yeast in a small bowl then add 1/4 cup of warm water and
the syrup. Stir together and leave for 5 minutes to dissolve.

Put the flour and salt in a mixer fitted with a dough hook and give it
a quick spin to mix. Pour in the yeast mixture, the remaining warm
water and the olive oil at the same time, see Cook's note*.

Spin on low until the flour and water come together and the dough
pulls away from the sides of the bowl. Put the ball of dough in a
large bowl and drizzle a few drops of olive oil on top to keep it from
forming a skin as it proofs. Cover with a towel and leave in warm
place for 30 minutes to let the dough proof. When the dough has
proofed it will double in size and look spongy.

For the topping: Caramelize the onions in a frying pan over low heat
with a little olive oil and one of rosemary sprigs. When the onions
are golden season with sea salt and black pepper and a few drops of
lemon juice to bring out the flavor.

When the dough has proofed, roll it out onto to a floured surface and
punch the air out with your hands, then start shaping it into a circle
When it's stretched out, dust a pizza paddle with flour and place the
dough on it.

Cover with a generous splash of olive oil and scatter with pieces of
Robiola. Shingle the pancetta slices around and add the caramelized
onions, and the stripped needles of the remaining rosemary sprig.
Drizzle with olive oil. Add salt and black pepper.

Slide the pizza onto the stone in the oven (be careful the stone is
500 degrees F) and bake for 15 minutes. Shave white truffles over it.
Eat immediately.

The Ultimate Caramel Apple Pie

2008-11-28T00:39:00.001-08:00

Cook Time: 50 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 3 cups all-purpose flour
* Pinch salt
* 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
* 2 eggs separated, (yolks for the pastry, whites for the glaze)
* 3 tablespoons ice water, plus more if needed

Caramel Apples:

* 1 cup sugar, plus 1/4 cup for the top
* 3 tablespoons water
* 1/4 cup heavy cream
* 1/2 cup red wine
* 1/2 vanilla bean, split and scraped
* 1 lemon, halved
* 8 apples (recommended: Granny Smith and Gala)
* 1 tablespoon flour
* 1 cinnamon stick, freshly grated
* 1/4 cup unsalted butter

Directions

Preheat oven to 350 degrees F.

To make the pastry, combine the flour and salt together in a large
bowl. Cut in the chunks of cold butter with a pastry blender, a little
at a time, until the dough resembles cornmeal. Add the 2 egg yolks and
the ice water, and blend for a second just to pull the dough together
and moisten. Be careful not to overwork the dough. Form the dough into
a ball, wrap it tightly in plastic wrap, and let it rest in the
refrigerator for 1 hour.

While the dough is resting, prepare the filling.

To make the caramel sauce: place the sugar and water in a small pot
and cook, stirring constantly, over medium-low heat until the sugar
has melted and caramelized, about 10 minutes. Remove the pot from the
burner and add the cream and wine slowly. It may bubble and spit, so
be careful. When the sauce has calmed down, return it to the flame,
add the vanilla bean and heat it slowly, until the wine and caramel
are smooth and continue to slowly cook until reduced by half. Remove
from the heat and cool until thickened.

Fill a large bowl with cold water and squeeze in the lemon juice. Peel
the apples with a paring knife, cut them in half, and remove the core
with a melon baller. Put the apple halves in the lemon-water (this
will keep them from going brown). Toss the apples with the flour and
cinnamon.

Take the dough out of the refrigerator, unwrap the plastic, and cut
the ball in half. Rewrap and return 1 of the balls to the
refrigerator, until ready for the top crust. Let the dough rest on the
counter for 15 minutes so it will be pliable enough to roll out. Using
a rolling pin, roll out the dough on a lightly floured surface into a
12-inch circle. Carefully roll the dough up onto the pin and lay it
inside a 10-inch glass pie pan. Press the dough into the pan so it
fits tightly.

Preheat the oven to 350 degrees F.

Slice a couple of the apples at a time using a mandolin or a very
sharp knife. The apples need to be thinly sliced so that as the pie
bakes, they collapse on top of each other with no air pockets. This
makes a dense, meaty apple pie. Cover the bottom of the pastry with a
layer of apples, shingling the slices so there are no gaps. Ladle
about 2 ounces of the cooled red wine caramel sauce evenly over the
apple slices. Repeat the layers, until the pie is slightly overfilled
and domed on the top; the apples will shrink down as the pie cooks.
Top the apples with pieces of the butter.

Now, roll out the other ball of dough just as you did the first. Brush
the bottom lip of the pie pastry with a little beaten egg white to
form a seal. Place the pastry circle on top of the pie, and using some
kitchen scissors, trim off the overhanging excess from around the pie.
Crimp the edges of dough together with your fingers to make a tight
seal. Cut slits in the top of the pie so steam can escape while
baking. Place the pie on a sheet tray and tent it with a piece of
aluminum foil, so the crust does not cook faster than the apples.

Bake the caramel apple pie for 25 minutes on the middle rack. In a
small bowl, combine the remaining 1/4 cup of sugar with the freshly
grated cinnamon. Remove the foil from the pie and brush the top with
the remaining egg white. Sprinkle evenly with the cinnamon sugar and
return to the oven. Continue to bake for another 25 minutes, until the
pie is golden and bubbling. Let the apple pie rest at room temperature
for at least 1 hour to allow the fruit pectin to gel and set;
otherwise the pie will fall apart when you cut into it.

Lemon Curd Trifle with Fresh Berries

2008-11-26T21:49:00.001-08:00

Cook Time: 10 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 6 large egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1/2 cup (1 stick) unsalted butter, cut in chunks
* 1 pint fresh strawberries, stemmed and halved lengthwise
* 1 pint fresh blueberries
* 1 pint fresh blackberries
* 2 cups sweetened whipped cream
* 1 prepared lemon pound cake, sliced
* 1/4 cup Lemoncello or Grand Marnier liqueur (optional)
* Fresh mint leaves, for garnish

Directions

To make the lemon curd: Bring a pot of water to a simmer over
medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest
in a metal or glass heat-resistant bowl and whisk until smooth. Set
the bowl over the simmering water, without letting the bottom touch,
and continue to whisk. Keep working-out that arm and whisk it
vigorously for a good 10 minutes, until the curd has doubled in volume
and is very thick and yellow. Don't let it boil. Remove the bowl from
heat and whisk in the butter, a couple of chunks at a time, until
melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them
together so they are evenly distributed. Fold the whipped cream into
the chilled lemon curd to lighten it up into a mousse. Line a glass
trifle bowl with pieces of pound cake to fit. Drizzle or brush the
cake with the Lemoncello, spoon a layer of the lemon curd over the
cake, and then a layer of mixed berries. Repeat the layers until the
ingredients are used up, the last layer looks best if it's the
berries. Chill before serving. Garnish with fresh mint.

Scalloped Potato Gratin

2008-11-25T19:29:00.001-08:00

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 1/2 cups heavy cream
* 1 sprig fresh thyme
* 2 garlic cloves, chopped
* 1/2 teaspoon ground nutmeg
* Butter
* 2 pounds 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.

From: foodnetwork.com

Mojito Slushy

2008-11-25T19:27:00.001-08:00

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

Ingredients

* 1 cup sugar
* 1 cup water
* 1/2 cup fresh lime juice, about 4 to 6 limes
* 1/4 cup fresh mint leaves, firmly packed
* 2 limes, zested
* 1/2 cup light rum
* 8 cups crushed ice
* Mint sprigs and lime wedges, for garnish

Directions

In a saucepan over medium heat, add the sugar and water. Cook for
about 5 minutes, stirring often, until the sugar is dissolved and the
syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into
a blender and blend until smooth. Add the ice and blend until slushy.
Spoon into glasses; garnish with a sprig of mint and a lime slice.

French Onion Soup

2008-11-22T06:34:00.000-08:00

Cook Time: 55 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup unsalted butter
* 4 onions, sliced
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth
* 1 baguette, sliced
* 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Chicken Noodle Soup

2008-11-21T06:30:00.000-08:00

Yield: 6 to 8 servings

Ingredients
For the soup:

* Extra-virgin olive oil
* 3 cloves garlic, smashed
* 2 large carrots, chopped
* 1 medium onion, chopped
* 2 ribs celery, sliced
* 1 bay leaf
* 4 fresh thyme sprigs
* 3 quarts low-sodium chicken broth
* 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
* 4 black peppercorns
* Kosher salt
* Grated Parmigiano-Reggiano, for garnish

For the meatballs:

* 1 medium onion, diced
* Olive oil
* 6 links organic chicken-apple sausage meat
* 1 egg
* 1 teaspoon fresh thyme leaves
* 1 handful fresh parsley leaves
* 1/4 cup grated Parmigiano-Reggiano
* 2 pounds frozen cheese tortellini, store bought
* Kosher salt and freshly ground black pepper

Directions

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Mozzarella Grilled Cheese

2008-11-20T06:25:00.000-08:00

Yield: 2 sandwiches

Ingredients

* 4 slices thick-cut sourdough bread
* 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
* 2 plum tomatoes, cut into thick slices
* 1 cup fresh basil pesto, recipe follows
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil

Basil pesto:

* 1/2 cup pine nuts
* 2 cups fresh basil leaves
* 1 cup fresh Italian parsley leaves
* 1/2 cup Parmesan or Romano
* 2 garlic cloves
* 1/4 teaspoon salt
* 1/2 cup extra-virgin olive oil

To make pesto:

Directions

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Chicken Pot Pie

2008-11-19T06:23:00.000-08:00

Cook Time: 1 hr 20 min
Level: Easy
Yield: 4 servings

Ingredients
Chicken Broth:

* 1 whole chicken, 3 pounds
* 1 gallon cool water
* 2 carrots, cut in 2-inch pieces
* 2 celery stalks, cut in 2-inch pieces
* 1 onion, halved
* 1 head garlic, halved horizontally
* 2 turnips, halved
* 4 fresh thyme sprigs
* 2 fresh rosemary sprigs
* 1 bay leaf

Pot Pie:

* 1/4 pound (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* Sea salt and freshly ground black pepper
* 3 carrots, cut in 1/2-inch circles
* 1 bag frozen or fresh pearl onions, see note
* 1 box frozen or fresh peas, see note
* Leaves from 4 fresh parsley sprigs
* 2 frozen puff pastry sheets, thawed
* 1 egg mixed with 3 tablespoons water
* 1/4 cup shredded Parmigiano-Reggiano

Directions

Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, 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. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.

Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the 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. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat.

Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden.

Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw.

If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.

The Ultimate Barbecued Ribs

2008-11-18T06:19:00.000-08:00

Cook Time: 1 hr 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 slabs baby back ribs (about 3 pounds)
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 2 bacon slices
* 4 sprigs fresh thyme
* 1/2 onion
* 3 smashed garlic cloves
* 2 cups ketchup
* 1 cup peach preserves
* 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
* 2 tablespoons brown sugar
* 1/4 cup molasses
* 2 tablespoons red or white wine vinegar
* 1 teaspoon ground cumin
* 1 teaspoon ground paprika

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

2008-11-17T06:17:00.000-08:00

Cook Time: 45 min
Level: Easy

Roasted Tomatillo Chile Salsa:
Ingredients

* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:

* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, storebought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:

* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:

* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Arborio Rice Pudding

2008-11-16T06:11:00.000-08:00

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

Ingredients

* 2 quarts milk
* 2 tablespoons butter
* 1 cups sugar
* 1/2 teaspoon ground cinnamon, plus more for dusting
* 1 vanilla bean, split and seeds scraped
* 1 cup Arborio rice
* 1 1/2 cups water
* 1 orange, zested, 1 teaspoon plus more for garnish
* Pinch kosher salt

Directions

Take a large saucepan and add milk, butter, sugar, cinnamon, and vanilla bean and seeds. Cook the rice in boiling water until al dente. Once the water has evaporated fold in milk mixture. Reduce heat to medium and cook for 10 minutes stirring regularly until rice is tender. Add the orange zest and pinch of salt. Stir well and remove from heat. The consistency should be more liquid than regular risotto. Finish with a light dust of cinnamon.