Turkey and Vegetable Frittata

Frittata's are the perfect thing for a quick breakfast, lunch or even light supper.
This frittata is particularly great for using up leftover Thanksgiving turkey.



4 eggs, lightly beaten
1 cup chopped onion
1 cup chopped red or green bell pepper
3 -4 garlic cloves, minced
1 tablespoon olive oil
1/4 pound sliced mushrooms
1 med potato, peeled, cooked and cubed
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1 cup cooked asparagus, cut into small pieces
2 cups shredded cooked turkey or chicken
1/4 cup Parmesan cheese

In large oven-safe skillet, heat olive oil over medium-high heat, sauté onion, pepper, and garlic 3-4 minutes or until onions are translucent. Add mushrooms and potato. Cook 1-3 minutes or until mixture is heated through. Reduce heat to low. Stir in rosemary, pepper, salt, asparagus, turkey, and beaten eggs. Mix well. Cook for 10-15 minutes or until mixture is lightly browned and set on bottom. Sprinkle Parmesan cheese over top and transfer to broiler for 3 to 4 minutes or until top is browned.

Leftover Stuffing Frittata

My sister-in-law, Rhonda, took home several containers of leftovers from Thanksgiving dinner. She's a true foodie also, and is always up for trying something new.

Since my stuffing includes sausage and onions, she thought this recipe would be perfect. So when she called me half way through dinner to rave about this frittata, I knew that this was something to share.

Ingredients
• Cooking spray
• 2 to 3 cups leftover stuffing
• 1 cup shredded Cheddar (regular or reduced-fat)
• 6 large eggs
• 2 large egg whites
• 3/4 cup milk
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground nutmeg
• 2 tablespoons grated Parmesan
• Salt and pepper
• 1 tablespoon chopped fresh parsley leaves
Directions
Preheat broiler.
Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
Sprinkle with salt, pepper, and fresh parsley.

Mashed Potatoes al a Rhonda

We have a tradition at Thanksgiving. I make the turkey and stuffing, and my sister-in-law makes the mashed potatoes, corn casserole and green beans. My stuffing is out of this world (or so I've been told) and her mashed potatoes are just divine.
2 1/2 lbs red potatoes, washed (peel if you wish but not necessary)
1/4 lb (1 stick) butter
1 8oz pkg cream cheese
1/4 cup heavy cream
salt and pepper to taste

Cut the potatoes into quarters and place in large stock pot. Add enough cold water to cover.

Boil for about 15-20 minutes or until soft. (test with fork, if the potato falls off the fork easily the potatoes are done)

Drain and place the potatoes back in the same pot. (the heat from the pot will help dry the potatoes)

Mash the cooked potatoes with potato masher, and while hot add the butter, cream cheese, cream and salt and pepper to taste.

Sonoma Chicken Salad

This chicken salad is one the classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. - From The Whole Foods Market Cookbook

Serves 6
Ingredients

Dressing 

1 cup mayonnaise 

4 teaspoons apple cider vinegar 

5 teaspoons honey

2 teaspoons poppy seeds 

Salt and freshly ground pepper to taste



Salad

2 pounds boneless, skinless chicken breasts 

3/4 cup pecan pieces, toasted 

2 cups red seedless grapes

3 stalks celery, thinly sliced

Method
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead. 

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Chicken with Grilled Peach and Chipotle Salsa

Juicy peaches are grilled and then tossed with smoky chipotles in adobo in this delicious summery salsa, which is also perfect with pork chops or grilled fish.


5 ripe peaches, pitted and quartered 

Salt and pepper to taste 

1 chipotle pepper in adobo plus 1 to 2 teaspoons adobo sauce 

2 green onions, thinly sliced 

1/4 bunch cilantro, chopped 

4 boneless, skinless chicken breasts 

1 tablespoon olive oil 

1/2 teaspoon ground cumin


Preheat grill. Season peaches with salt and pepper, transfer to grill and cook, turning occasionally, until just blackened, 6 to 8 minutes total. Transfer to a plate, set aside to let cool then roughly chop and transfer to a bowl. Add chipotle pepper, adobo sauce, green onions, cilantro, salt and pepper and toss gently to combine. Set salsa aside. 

Toss chicken with oil, cumin, salt and pepper and transfer to grill. Cook, flipping once, until just cooked through, 8 to 10 minutes. Transfer to a platter, spoon salsa over the top and serve.

Green Thai Coconut Curry Chicken Wraps

Thai curry paste is a mixture of chile, garlic, galangal, shallots and spices. Keep it on hand for an added flavoring kick when making simple sauces, salad dressings or sandwich spreads. Serve this lunch with fresh fruit; sliced apples are a great match.

Ingredients
1/2 cup regular or light coconut milk 

1 tablespoon Thai green curry paste

2 tablespoons chopped cilantro 

1 1/4 cups shredded cooked chicken 

1/4 cup shredded carrots 

2 tablespoons thinly sliced green onions 

2 tablespoons chopped roasted peanuts (optional)

4 (8-inch) whole wheat tortillas or wraps 
1 cup shredded green leaf lettuce

In a medium bowl, whisk together coconut milk and curry paste until smooth. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat. 

Arrange tortillas in a single layer on a flat surface. Place one-quarter of the chicken mixture down the center of each tortilla. Top with lettuce and roll up tortillas burrito-style, tucking the ends in and wrapping each up snugly. Halve each crosswise and serve immediately or wrap in plastic wrap and refrigerate until ready to eat.

Sweet Potato Fries

So who's not familiar with the typical sweet potato dishes during the holidays; whole, mashed, candied, pie etc... But here's an idea that's great anytime of the year. Oh, and baked sweet potatoes are great too, with a little butter and brown sugar, yum.
Ingredients
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Directions
Preheat the oven to 400 degrees F.

Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.

Funny Food Pix

Eek! You scared me. Dinner - October 31


Potato Flops

Pad Thai

Pad Thai, Phad Thai or Putt Thai is a very popular dish and served everywhere in Thailand, from fancy restaurants to street vendors.
FOR THE SAUCE:

1 tbsp. tamarind paste

2 tbsp. palm sugar

3 tbsp. sugar

1–2 tsp. nam pla (Thai fish sauce)

1 tsp. tomato paste

FOR THE NOODLES:

8 oz. rice-stick noodles

2 oz. preserved pressed bean curd

3 tbsp. soybean or vegetable oil

2 cloves garlic, peeled and minced

2 shallots, peeled and minced

2 tbsp. dried shrimp, finely chopped

1/4 cup dried salted radish, finely chopped

20 fresh medium shrimp, peeled and deveined

2 eggs, lightly beaten

1/2 cup roasted unsalted peanuts, crushed

2 cups bean sprouts

1/2 cup chopped garlic chives

2 limes, cut in wedges

1. Combine tamarind paste and 1/2 cup hot water  in a small bowl. With the back of a spoon, press paste through a fine sieve into a small saucepan. Add sugars, nam pla, and tomato paste, and cook, stirring occasionally, over low heat until sugars dissolve, 10–15 minutes. Cover and set aside.

2. Meanwhile, place noodles in a large bowl and cover with warm water. Soak until pliable, about 15 minutes, then drain.

3. Cut bean curd into 1/4'' x 1 1/2'' lengths. Heat oil in a wok over high heat. Stir-fry garlic with shallots for 30 seconds, then add bean curd, dried shrimp, and dried radish. Cook for 2 minutes, then add fresh shrimp. Continue to cook, stirring, until shrimp are firm, about 45 seconds. Add sauce and noodles and cook for 30 seconds more. Make a well in center of noodle mixture and add eggs. Cook, without stirring, until eggs begin to set, about 20 seconds, then stir in peanuts, bean sprouts, and chives, incorporating eggs. Serve with lime wedges, more bean sprouts, peanuts, and, if desired, Thai red pepper.

Red Velvet Cake

According to legend red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary claims red velvet cake originated during the Civil War, and that southern ladies made it "to keep their husbands home."

MAKES ONE 8" CAKE

FOR THE CAKE:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

FOR THE FROSTING:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 cups confectioners' sugar

1 1/2 cups chopped pecans

1. For the cake: Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 3 greased and floured 8" round cake pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

2. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

3. Put 1 cake layer on a cake plate; spread one-quarter of the frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into the sides of the cake. Chill for 2 hours to set frosting, if you like.

Mexican Wedding Cookies

Mexican wedding cookies are traditionally given as wedding favors wrapped in white fancy paper.

This favorite holiday cookie also goes by many different names. Some call them snowballs, Russian teacakes, or Swedish teacakes. The names may be different but the cookie is basically the same.
Mexican wedding cookies can also vary by the type of nuts that are used. Pecans, walnuts or almonds can be used.
1⁄4 lb. butter

2 tbsp. confectioners' sugar

1⁄2 tsp. vanilla

1 cup sifted all-purpose flour

1 cup finely ground walnuts or pecans

Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla. Beat for 1–2 minutes. Gradually beat in flour. Stir in nuts.

Shape dough into 1" balls, using about 1 tbsp. of dough for each. Place 1" apart on an ungreased cookie sheet and bake 15 minutes, turning sheet so that cookies bake lightly and evenly. Transfer to a rack, allow to cool, and roll in confectioners' sugar.

Butter Balls

Dredging these melt-in-your-mouth cookies twice—first while still warm and again after they've cooled—insures a generous covering of powdery sugar.
MAKES 4 DOZEN

1 cup finely ground walnuts

2 1⁄4 cups unbleached, all-purpose flour

1⁄2 tsp. salt

1⁄2 lb. unsalted butter, softened

1⁄2 cup confectioners' sugar, plus 2 cups for dredging

1 tsp. vanilla extract

1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄4 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.

2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5–10 minutes.

3. Meanwhile, place remaining 1–2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

Thai Red Curry Mussels

This recipe is courtesy of Bobby Flay

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves


Heat the oil in a heavy Dutch oven or large pan. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

PENANG RICE SALAD (NASI KERABU)

Make sure to buy the larger dried shrimp and select those that are bright pink or pink-orange (they brown and harden with age). Lesser grades of dried shrimp tend to be unpleasantly pungent. It’s also important to use a fine-quality rice—what you can buy at most supermarkets will yield mediocre results.

1 3/4 cups jasmine rice
3 cups water
1/3 cup packaged unsweetened dried coconut
1/4 cup fine-quality dried shrimp (1 oz) - available in Asian markets
1 large fresh lemongrass stalk, 1 or 2 outer leaves discarded and root end trimmed
3 (2 1/2-inch-long) fresh or thawed frozen Kaffir lime leaves
1 (1/2-inch) piece peeled fresh or thawed frozen turmeric** (optional), finely grated
1 large shallot, halved lengthwise and very thinly sliced crosswise (3/4 cup)
5 tablespoons very thinly sliced fresh Vietnamese basil or fresh cilantro (from 1 bunch)
3 tablespoons very thinly sliced fresh mint
2 tablespoons fresh lime juice, or to taste
1/2 teaspoon freshly ground white pepper
1/4 teaspoon salt

Wash rice in several changes of cold water in a bowl until water is clear, then drain well in a sieve. Combine with 3 cups fresh water in a 2 1/2-quart heavy saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff gently with a fork, then transfer 5 cups to a large shallow baking pan and cool to warm room temperature. Reserve remaining rice for another use.

While rice is cooking, toast coconut in a dry heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until golden, 4 to 6 minutes, then transfer to a small bowl to cool. Pulse in grinder once or twice (do not overgrind or you will end up with coconut butter), then return to small bowl. Finely grind shrimp in grinder until very fluffy, about 1 minute. Thinly slice lower 6 inches of lemongrass stalk and very finely mince slices. Cut out central veins and stems from lime leaves with a sharp knife, then slice leaves lengthwise into hair-thin strips.

Toss together rice, coconut, dried shrimp, lemongrass, lime leaves, turmeric (if using), shallot, basil, mint, 2 tablespoons lime juice, white pepper, and salt until combined well and free of lumps, then season with additional salt and lime juice if necessary. Serve immediately.

Steak Salad, Thai Style

DRESSING:
1/3 cup fresh lime juice (about 3 limes)
1 1/2 tablespoons brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai fish sauce
1 to 2 teaspoons chile paste with garlic

STEAK:
Cooking spray
1 (1 1/2-pound) flank steak, trimmed
1 tablespoon cracked black pepper

SALAD:
3 cups trimmed watercress (about 2 bunches)
1 cup thinly sliced red cabbage
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup julienne-cut carrot
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Preparation
To prepare dressing, combine first 5 ingredients in a bowl; stir well with a whisk.

To prepare steak, heat a large nonstick skillet or grill pan coated with cooking spray over medium-high heat. Rub both sides of steak with pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove from pan; place on a cutting board. Cover loosely with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a bowl. Drizzle with half of dressing, and toss well.

To prepare salad, combine watercress and next 5 ingredients (watercress through carrot) in a large bowl. Drizzle with remaining dressing, and toss well. Divide salad evenly among 6 plates; arrange steak evenly over salad. Sprinkle each serving with 1 teaspoon peanuts.

BBQ Chicken and Nectarine Salad

Barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans make a great entrée salad.
Makes 4 main-dish servings

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

Fennel, Apple, Onion and Pancetta Pizza

1/2 recipe pizza dough
1/2 small fennel bulb

1 small onion

1/2 Granny Smith apple, peeled, cored and sliced

2 1/4" slices pancetta, diced

3 T pine nuts

2 0z Parmigiano Reggiano, shredded

2 0z Manchego, shredded

2 oz fresh mozzarella, shredded

3 T minced flat leaf parsley

3 scallions, cut in threads

12 grape tomatoes

3 large cloves garlic

3 T fresh rosemary, chopped

olive oil

Halve the grape tomatoes, toss them in a little olive oil and dry them for about 25 minutes in a 325º oven. Set aside. Remove the outer layer of the fennel bulb and discard. Cut the bulb in half lengthwise and reserve one half for another purpose. Cut off the root end of the remaining fennel half and slice the bulb crosswise into 1/4" slices. Peel and slice the onion in thick slices. Chop the garlic. Sauté the pancetta until just crisp and drain on paper towels. Toast the pine nuts in a dry skillet over high heat, stirring, until they start to darken; then scoop them onto a paper towel lined plate.

When the pizza dough has completed the second rise spread 3 tablespoons olive oil over the shell and then the fennel, apple and onion slices. Scatter on the rosemary and garlic and bake on a preheated pizza stone 8 - 10 minutes at 450º.

Spread on the cheeses, then scatter on the pancetta and grape tomatoes. Bake 8 - 10 minutes more at 400º, until the crust is golden brown. Scatter on the parsley, pine nuts and scallions, cut in slices and serve immediately.

Apple, Bacon and Onion Pizza

1/2 recipe pizza dough
1 Granny Smith apple, cored and sliced in thin slices
4 slices lean bacon, preferably cut from a hand-smoked slab
2 T butter
3/4 C dry white wine
1 medium onion, in thin slices
2 T olive oil
2 oz fresh mozzarella, shredded
2 oz Parmigiano Reggiano, shredded
6 leaves fresh sage
2 T fresh rosemary, chopped
3 scallions, chopped

Sauté the bacon for a few minutes on medium low heat, then add the wine and sage, cover and braise on low heat for about 15 minutes. Remove the bacon to a side plate and cut in pieces. Add the butter and apple slices to the pan and sauté over medium low heat, tossing gently with tongs, for about 5 minutes until the apples begin to soften. Remove from heat.

When the dough has finished the second rising, spread the olive oil over the shell and then the onions. Bake 10 minutes on the preheated stone in a 450º oven. Add the cheeses and rosemary and then the apple slices. Scatter on the bacon. Lower the temperature to 400º and bake another 10 minutes, until the crust is golden brown. Brush the crust with a little olive oil, scatter on the scallions, slice and serve.

Tequila Chicken Fettuccine

A California Pizza Kitchen copycat recipe from Chef Tom.
Ok, so I now I want to try this at CPK to see if it's as good as mine. My husband thinks this is a keeper.

Ingredients:

1 lb dry (or 2 lbs fresh) spinach fettuccine
1 1/4 pound chicken breast, diced
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced

Directions:

1. Boil salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked ahead of time, rinsed and oiled and then reheated in boiling water.

2. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

3. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes.

5. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have become limp, add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

6. Bring the sauce to a boil; boil until chicken is cooked through and sauce is thick (about 3 minutes).

7. Toss with drained spinach fettuccine and reserved cilantro.

Pizza Dough

This recipe is courtesy of Tyler Florence
Makes 2 pizzas
Ingredients
• 1 package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• 3 cups 00 flour, plus more for dusting
Directions
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Grilled Taleggio Cheese with Sun-Dried Tomato Onion Jam

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Think of it as an Italian brie.

Makes 2 sandwiches

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons Sun-Dried Tomato Onion Jam (fig is nice too)
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

1. Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.

2. Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

Sun-Dried Tomato Onion Jam

This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
3 medium onions, halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers.
Active time: 40 min Start to finish: 1 1/4 hr

Chicken, Bacon, and Blue-Cheese Sandwiches

A truly satisfying flavor trio. In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.
Makes 4 sandwiches

4  slices thick-cut bacon
1/4  cup  mayonnaise
2  teaspoons  Worcestershire
1  teaspoon  Dijon mustard
1  small garlic clove, minced
8  slices crusty white bread, lightly toasted
1/4  cup  roquefort or other soft blue cheese, at room temperature
4  leaves romaine lettuce (thick stem ends removed)
8  to 10 oz. meat from 1 whole rotisserie chicken, sliced
8  jarred roasted red peppers
1/2  avocado, cut into 12 thin slices


1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

Risotto di Zucca, Porri, e Vongole - Risotto with Butternut Squash, Leeks, and Clams


The secret of good Italian home cooking is in the ingredients. No one knows this better than the godmother of Italian cooking in America—Marcella Hazan. She too has many secrets and shared this one "Do not serve any risotto mounded up in the center of the plate. Spread it thin and evenly over the whole plate."

SERVES 4

1/2 lb. butternut squash, peeled, seeds and strings removed, 
   and squash cut into dice no larger than 1/2"
18 live littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
1 large or 2 medium leeks, trimmed, washed, halved lengthwise, 
   then cut crosswise into very thin slices
2 tbsp. scallions, white part only, cut into very thin rounds
Fine sea salt
1 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried marjoram
1 cup Italian risotto rice, such as carnaroli, vialone, nano, 
   baldo, or arborio
1 cup dry white wine
1 tbsp. whole green peppercorns
1/2 cup grated pecorino cheese
1. Turn oven on to 350°. Lay the diced squash in a baking dish that can contain it all without overlapping. Pour in 1/2 cup water and put dish in the oven. Cook for 20 minutes. When cool, drain, then set aside.
2. Pour 1/3 cup water into a 12" sauté pan, put in clams, cover, and turn on heat to high. Look in on clams after 1 minute, stirring them around. As soon as they unclench their shells, transfer them to a bowl. Keep heat going under pan, moving quickly to retrieve any clam that has opened up. Line a strainer with a paper towel and set it over a small bowl. Pour pan juices and any juice in bowl of clams through the strainer. Detach clam meat from shells and put it in bowl with the filtered juice. Steep clam meat for 15–20 minutes, then retrieve it with a slotted spoon and cut each clam in half. Reserve clam juice and cut-up clams separately.
3. Pour 2 quarts of water into a saucepan and bring it to a steady simmer. Pour oil into a heavy 4–6-quart saucepan, add leeks and scallions, and turn on heat to medium-high. Cook, stirring from time to time, until leeks and scallions are very pale gold. Add half the squash together with some salt and cook for 2 or 3 minutes, turning it from time to time. Add marjoram and stir all the ingredients together. Add rice, turning it to coat well. Add half the wine, steadily stir the rice, and when all the wine has bubbled away, add the remaining half. Continue stirring to keep rice moving away from bottom and sides of pan.
4. Pour clam juices into the risotto. Continue to stir until all the liquid has evaporated, then add a ladleful or two of the simmering water. Stir constantly, adding simmering water by the ladleful whenever the rice begins to dry out, threatening to stick to the pan. In about 15 minutes, when the rice is still hard and chalky to the bite, stir in the remaining squash. Continue to cook, stirring steadily and replenishing the water when necessary, until rice has lost its chalky consistency and is tender, but still firm, to the bite. Do not let rice dry out completely when you are near the end, keeping its final consistency loose and flowing.
5. Add the reserved cut-up clams, stirring them quickly into the risotto. Add green peppercorns and grated pecorino. Remove pan from heat and stir vigorously. Taste and correct for seasoning. Serve at once.

Napa Cabbage Salad with Buttermilk Dressing

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Angel Hair with Salmon Lemon Dill Vodka Sauce

I generally have salmon and pasta in the house so ths is an easy one for me.
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
1/2 teaspoon salt
1/2 cup chopped fresh dill
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
2 cups flaked broiled salmon
10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)

Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.

While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

Roasted Herbed Chicken and Vegetables

This one-dish meal of chicken and vegetables is flavored with lemon peel, garlic, fresh thyme, and butter that has been infused with herbes de provence, a mix of lavender, rosemary, fennel seed, and savory.

4 tbsp. butter
1 1⁄2 tbsp. dried herbes de provence
1 tbsp. honey
2 cups white wine
1⁄2 cup extra-virgin olive oil
1 tbsp. fennel seeds
12 cloves garlic, unpeeled (8 whole, 4 crushed)
3 medium turnips, cut into 2" pieces
1 small butternut squash (about 1 1⁄2 lbs.),
peeled, seeded, and cut into thick half moons
Kosher salt and coarsely ground pepper, to taste
1 4-lb. chicken, wings tucked under body
1 lemon
1 bunch thyme
1 large yellow onion, cut into thick wedges
3⁄4 lb. brussels sprouts, trimmed and halved
3⁄4 lb. cremini mushrooms, left whole
12 large sage leaves

Heat oven to 375°. Melt butter and herbes de provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.

Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack (see Foiled) in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.

Toss brussels sprouts, mushrooms, and sage together in a bowl with remaining oil and salt and pepper; transfer to pan. Continue roasting until a thermometer inserted in chicken's thigh registers 165°, 25–30 minutes. Transfer chicken to a platter; cover loosely with foil. Return vegetables to oven; roast until very tender, 18–20 minutes. Carve chicken, squeeze reserved lemon over top and serve with vegetables.

Popovers

These little guys are so light and airy that it's hard not to eat all of them. They're great served with a roast beef and a nice rich gravy poured right in the middle. The trick to great popovers is using bread flour.
1 cup bread flour
1/2 teaspoon fine salt
1 cup whole or non-fat milk, warmed
2 tablespoons unsalted butter or oil, melted
3 large eggs
2 to 3 teaspoons vegetable shortening
Serving suggestions: Butter and jam
Directions
Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.

Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)

Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.

Perfect Roast Chicken

Few dishes are as satisfying, inviting, and uncomplicated as a well-roasted chicken.
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Clams and Chorizo

I love quick and easy recipes.
2 tablespoons olive oil
1 pound fresh Spanish chorizo sausage, ground
3 garlic cloves, minced
2 dozen Little Neck clams, scrubbed
1 cup dry white wine
1 orange, halved
1/4 cup roughly chopped parsley
2 bay leaves

In a large, pan or Dutch Oven, heat oil over medium heat. Add the chorizo and cook until browned. Add the garlic and bay leaves, and saute until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, top with parsley and serve in the same dish.

Linguini and Clams

With the exception of the fresh clams, Giada’s recipe is almost identical to my mother-in-law’s Linguini and Clam Sauce.
1 pound dried linguini
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Mac and Cheese with Truffle Oil

Talk about comfort food...

Serves 4

3 tablespoons kosher salt
8 ounces penne rigate pasta, dry
1 tablespoon black truffle oil
2 tablespoons shallots, minced
3 ounces applewood smoked bacon, minced
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1-1/2 cups heavy cream
1 tablespoon minced basil
1/4 teaspoon minced thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 cups Extra Sharp Cheddar cheese, shredded
1/2 cup pecan quarters
1 cup Tillamook Vintage White Smoked Extra Sharp Cheddar, shredded

Preheat oven to 350 degrees F.

Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Drop pasta into the water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve.

Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Simmer for 10 minutes on low.

Add in the herbs and seasonings. Stir in 3 cups of the Tillamook Extra Sharp Cheddar cheese until smooth. Add in the truffle-scented pasta and stir until evenly combined. Divide into individual ramekins and top with the pecans and the shredded Tillamook Vintage White Smoked Extra Sharp Cheddar cheese.

Bake for 10-15 minutes until bubbly and slightly browned on top.

Long Island Iced Tea

Goes down like ice tea, but wooo baby!


1 part Vodka
1 part Tequila
1 part Triple Sec
1 part Gin
1 part Rum
1 1/2 parts Sweet and Sour Mix
1 splash Coca-Cola

Long Island Iced Tea Directions
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

Bailey's Banana Colada Recipe

Banana Liqueur
Dark Rum
Irish Cream
1 oz Banana
Pina Colada Mix

Bailey's Banana Colada Directions

Put the banana and banana liqueur into a blender until it becomes a thick paste. Add bailey's to taste; pina colada mix and rum to taste as well. Blend well, add ice, and blend again until smooth.

Eggnog Martini

Happy Holidays!
1 Oz Eggnog
1 Oz Ameretto
1 Oz Vodka

Directions:
Combine all ingredients and shake well. Dust with freshly grated nutmeg or cinnamon, if desired.

Serves: 1

Watermelon Martini

Makes 6 large martinis

4 cups watermelon (with the rinds, seeds removed)
1 cup lemon vodka
1/2 cup cointreau or triple sec
2 limes , squeezed
1 cup ice cubes
1 tablespoon sugar (or sugar substitute)
Garnish ; pieces of watermelon, lime, sugar cane
In a blender, combine the watermelon chunks and puree. Remove pureed fruit and pour into a pitcher and keep very cold, even a little frozen to make it icy.

For two generous martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, and one tablespoon of cointreau or triple sec to the blender with three ice cubes and blend. Pour into a nice festive glass, garnish with watermelon chunks, limes and a stick of sugar cane.

For those that do not want alcohol, just omit it, and add ice cubes, a splash of cranberry juice, and a splash of lime juice. Don't forget the festive party garnish!

Chilly Illusion

It's a Champagne Forrest

Cheers!

Oreo Cookie Truffles

My husband love Oreo's! This recipe makes approximately all milk chocolate 40 truffles, but you can increase the white chocolate and cover them that way as well.

1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes, for instance with mint extract, upped to 1 tsp) (optional)
1 lb milk chocolate
1/2 lb white chocolate

Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.

Cheesecake Brownies

I found this recipe for Cheesecake Brownies on David Lebovitz's blog. They just looked too yummy to pass up. I guess that's one way to get me to drink milk.

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces

4 ounces bittersweet or semisweet chocolate, chopped

2/3 cup sugar

2 large eggs, at room temperature

1/2 cup flour

1 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chocolate chips

8 ounces cream cheese, at room temperature

1 large egg yolk

5 tablespoons sugar

1/8 teaspoon vanilla extract


1. Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees .

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Margarita Cupcakes

1/4 cup lime juice

1 1/2 tsp lime zest (1 lime)

1 cup soy milk (plain or vanilla)

1/4 cup vegetable oil

2 tsp tequila

1/2 tsp vanilla extract

1 cup sugar

1 1/3 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350F.

Fill a 12-cup muffin tin with liners.

In a large bowl, mix together lime juice, lime zest, milk, oil, tequila, vanilla and sugar.

In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.

Key Lime Cream Cheese Frosting - Makes about 3 cups icing

8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
  2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioner's sugar

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioner's sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioner's sugar 1 tablespoon at a time

Grilled Asparagus with Poach Egg

This is so good that I think I'm going to make some right now. I love roasted or grilled asparagus, it's probably my favorite veg, but when you add a poached egg, it becomes rich and well... just yummy. This dish is amazing with or without the arugula salad. But don't forget the garlic bread.



1 bunch asparagus
High quality extra-virgin olive oil
Kosher salt
4 slices rustic Italian bread
1 clove garlic
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested
Directions
Preheat grill or grill pan.

Holding the tip and stem of each asparagus spear snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt, to taste. Grill the asparagus until slightly charred and pliable on all sides. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.

Fill a bowl with cold tap water and 4 to 5 ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon remove the eggs from the saucepan and place in the bowl of cold water. Reserve.

To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

While dressing the salad bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, about 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias, lean the toast halves against each egg.

Flatbread with Oven-Dried Figs, Caramelized Onions, and Blue Cheese

2 3⁄4 cups bread flour, divided
1 package dry yeast (about 2 1⁄4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11⁄2 teaspoons salt, divided
Cooking spray
2 1⁄4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves
1/2 cup (2 ounces) crumbled blue cheese


Lightly spoon flour into dry measuring cups; level with a knife. Combine 1⁄2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1⁄2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1⁄2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface.

Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.)

While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1⁄4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly.

Preheat oven to 425°.

Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12–inch rectangle (about 1⁄4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1⁄2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

Fettuccine con Fichi e Pancetta - Fettuccine with Figs and Pancetta

3 slices firm white sandwich bread
3 tablespoons olive oil
6 oz sliced pancetta
1 small red onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary, or to taste
1/4 cup dry white wine
1/2 cup chicken broth
3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
2 tablespoons finely choppedfresh parsley
2 teaspoons fresh lemon juice, or to taste
3/4 lb dried egg fettuccine
Parmesan cheese

Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.

Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and crisp, about 5 minutes. Transfer to a plate to cool.

Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.

Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.

Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.

Serve pasta topped with bread crumbs, remaining pancetta and parmesan cheese.

Carrot Cupcakes with Maple Cream Cheese Frosting

Makes 12 cupcakes.
½ cup sugar
¼ cup brown sugar
½ cup vegetable oil
2 large eggs
½ teaspoon vanilla extract
1 cup all-purpouse flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups grated carrots, around 4 medium carrots
¼ cup pecans, chopped


Maple Cream Cheese Frosting
4oz cream cheese, room temperature
1 tablespoon unsalted butter, softened
2 cups icing sugar, sifted
¼ cup maple syrup
6 pecans, cut in half

Preheat the oven to 350 degrees. Grease or line with muffin tin for 12 cupcakes.

In a large bowl, whisk together the sugars and oil until combined. Add the eggs one by one and mix until smooth. Add the vanilla extract.

Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.

Divide the batter between the muffin pans and bake for around 14 minutes or until golden brown and springy to touch. Allow to cool.

For the frosting, mix the cream cheese, butter, icing sugar and maple syrup until smooth. Frost the cooled cupcakes and top with the pecan halves.

Apricot Granola

If you like clumps in your granola, firmly compress the granola into the trays before you let it cool. Then, once it’s cool, you can break it up into clumps. Otherwise don't compress the granola.

7 cups rolled oats
2 cups slivered almonds
1 cup brown sugar
¾ cup raw sunflower seeds
2 teaspoons ground cinnamon
⅔ cup vegetable oil
½ cup honey
1½ tablespoons vanilla extract
1½ cups diced apricots

Preheat the oven to 180°C. Line two large baking trays with baking paper.

In a large bowl, combine the oats, almonds, sugar, sunflower seeds and cinnamon. In a small saucepan, heat the oil and honey over medium heat until just simmering.

Pour the liquid mixture over the oat mixture and thoroughly combine with your hands (careful it’s hot!) until everything is coated. Spread the mixture onto the prepared trays.

Bake for approximately 25 minutes, stirring every ten minutes to ensure even browning. Bake until golden brown. Stir in the apricots as soon as you remove the trays from the oven. Allow to cool completely on trays.

These peppermint sticks look beautiful and taste even better! Leave out a dish of them when trimming the tree or relaxing by the fire with a mug of hot cocoa

12 (5-inch) peppermint sticks
7 oz white chocolate, melted
1/4 cup white nonpareils

Dip peppermint sticks, one at a time, into melted chocolate. Transfer to a baking pan lined with parchment paper.
Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.

Sweet Potato Bread Pudding with Caramel Pecan Sauce

2 teaspoons butter

1-1 pound loaf day old Challah bread, cut into cubes (about 6 cups)

6 eggs, lightly beaten

1 cup sugar

1/2 cup maple syrup

1 tablespoon molasses

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of allspice

Pinch of salt

2 cups heavy cream
2 cups milk

For the Sauce:
4 tablespoons butter
 1/2 cup pecan halves

1 cup brown sugar

1 cup cream

Peel and cut the sweet potatoes into 3-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.

While the potatoes steam, generously butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream.

Once the sweet potatoes are cool, mash them well (you can put them through a food mill for a smoother texture, but I didnt). Add them to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes while you preheat the oven to 350 F (you may let it sit up to 4 hours, refrigerated if needed).

Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning.

While the bread pudding bakes, make the sauce:


Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes). Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over and whipped cream on the side (if desired).

Apple Bread Pudding

3/4 cup raisins

2 teaspoons cinnamon

1/2 loaf good 1-day-old bread, cubed into about 4 cups

4-5 apples, peeled, cored, and cut into 1-inch pieces

1/4 cup unsalted butter

1/3 cup dark brown sugar

3/4 cup walnut pieces, toasted

1 cup milk
1 cup cream

1/4 cup butter

2/3 cup brown sugar

2 eggs

3 egg yolks

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon salt
Caramel Pecan Sauce (optional)

Butter an 8x8 square baking dish. Heat the oven to 350°F.

Toss the raisins with the cinnamon and set aside in a separate bowl. Put the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.

In a large frying pan, sauté the apple pieces with the butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.

In a small saucepan heat the milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.

Mix the toasted bread in with the apples mixture. Pack into the baking dish and pour the cream mixture over. Let sit for an hour, if you have time, to absorb, or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

CARAMEL PECAN SAUCE
4 tablespoons butter

1/2 cup pecan halves

1 cup brown sugar

1 cup cream

Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes). Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over and whipped cream on the side (if desired).