+Mai Tai
+
+ From: Laurie Duncan
+
+6 oz. pineapple juice
+1 oz. vodka
+½ oz. orgeat syrup (available where you buy syrups for coffee)
+¼ oz. grenadine syrup
+
+Mix together in a shaker with ice. Serve immediately.
+
+
+
+Grapefruit Pom-tini
+
+Yield: 1 serving From: Laurie Duncan
+
+1 C. grapefruit juice
+1 # lime, juiced
+1½ oz. pomegranate vodka
+
+Combine in a shaker with ice. Shake and serve.
+
+
+
+Pink Bikini
+
+Yield: 10 C. From: Julia Rutland at Coastal Kitchen
+
+1¾ L (1 bottle) raspberry lemonade
+1¾ C. coconut rum
+1 C. amaretto liqueur
+
+Combine in a large pitcher. Stir well, and serve over ice.
+
+
+
Sparkling Sea Breeze
Yield: 8 ½ C. From: Coastal Living Dec/Jan. 2010
+Darryl’s Kir
+
+Yield: 1 serving From: Darryl Robinson Fine Living Network
+
+1 oz. crème de cassis
+6 oz. chardonnay (I use riesling or pino grigio)
+1 oz. ginger-infused cognac, recipe follows
+1 oz. honey
+X C. ice, as needed
+1 twist lemon, for garnish
+
+Ginger-infused cognac:
+10 oz. cognac
+1 oz. honey or agave nectar
+1 2”-piece ginger, fresh, sliced
+
+Combine the cognac, honey and sliced ginger in a small decanter and
+allow to sit in a dark, cool space for at least 2 days. Strain.
+
+Combine the crème de cassis, wine, ginger-infused cognac, honey, and
+ice in a cocktail shaker. Shake and strain the mixture into a wine
+glass. Garnish with a lemon twist and serve.
+
+
+
+Savory Spiced Soda
+
+Yield: 4 servings From: Janet Johnston Savory Spice
+
+4 # star anise, whole
+1 T. pink peppercorns, plus more for garnish
+1 t. allspice, whole
+2 C. water
+½ C. sugar
+½ bunch thyme, fresh
+1 2”-strip lemon zest
+
+Garnish:
+X cubes ice
+1 L. club sode, chilled
+4 # star anise, whole
+X sprigs thyme
+X # pink peppercorns
+
+Heat a stainless steel pan over medium-high heat. Add the spices and
+stir to toast for 2 min. Remove the spices and add to a clean spice
+grinder. Coarsely grind and reserve.
+
+Add the water and sugar to a medium-sized saucepan and bring to a
+simmer. Stir to dissolve the sugar. Add the spices and the thyme and
+lemon zest. Cover, reduce the heat, and let simmer 5 min. After 5
+min. remove from heat and carefully strain the hot syrup through a
+fine sieve to remove the coarse spices. Chill before using.
+
+To serve, fill 4 cocktail glasses with ice. Add ¼ C. spiced simple
+syrup to each glass. Top with club soda and a star anise pod and
+stir. Garnish with thyme sprigs and peppercorns and serve.
+
+
+
Hot Cranberry Punch
3 C. Cranberry Juice
+Almost-No-Knead Baguette
+
+Yield: 1-4 Baguettes From: King Arthur Flour
+
+3 C. water
+8 C. all-purpose flour
+1 T. table salt or 1½ T. kosher salt
+1 T. instant yeast
+
+Find a large (6-Qt.) bowl or bucket, for dough storage in the fridge.
+Lightly grease the bowl or bucket.
+
+Place the water directly in the bowl. Add the dry ingredients to the
+water, and stir to combine. Mix until there are no dry spots; the
+texture of the dough should be fairly soft.
+
+Knead the dough gently for a few minutes, by hand; it’ll be very
+sticky. Or knead for 1 to 2 min. in a stand mixer. Cover the
+container, and let the dough rest at room temperature for 2 hours.
+
+Refrigerate overnight, or for up to 7 days.
+
+To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the
+batch, about 14½ oz.). Place on a greased work surface.
+
+Shape the dough into a rough, slightly flattened oval, cover with
+greased plastic wrap, and let rest for 15 min. Fold the dough in half
+lengthwise, and seal the edges with the heel of your hand. Flatten
+slightly, and fold lengthwise and seal again.
+
+With the seam side down, cup your fingers and gently roll the dough
+into a 15” log. Place the log seam-side down onto a lightly greased
+or parchment-lined baking sheet, or into the well of a baguette pan.
+Cover and allow to rise till it’s very puffy, about 1½ hours. Towards
+the end of the rising time, preheat your oven to 450F.
+
+Slash the baguette three or four times on the diagonal. Spritz the
+baguette heavily with warm water, and bake until a very deep golden
+brown, 25 to 30 min. Remove from the oven and cool on a rack.
+
+
+
Rosemary Whole Wheat Bread
Yield: 1½ pound loaf
+Tuscan Bean and Farro Soup
+
+Yield: 8 servings From: The Italian Slow Cooker
+
+2 T. olive oil
+4 oz. pancetta, diced (I use bacon)
+1 medium onion, chopped
+2 medium celery ribs, chopped
+2 medium carrots, chopped
+2 cloves garlic, finely chopped
+4 leaves sage, chopped, or 2 t. dried
+½ t. dried marjoram
+6 C. Cannellini or Great Northern beans, cooked, or 3 16 oz. cans with liquid
+1 C. tomatos, peeled, seeded, and chopped fresh or canned
+1 dash salt
+1 dash pepper
+1 C. farro
+1 drizzle olive oil
+
+In a large skillet, heat the oil over medium heat. Add the pancetta
+and cook for 5 min., or until lightly browned. Add the onion, celery,
+and carrots and cook, stirring often, until softened. Stir in the
+garlic, sage, and marjoram.
+
+Scrape the vegetables into the slow cooker. Add the beans, tomatoes,
+and a pinch of salt and pepper. Cover and cook on low for 6 hours, or
+until the vegetables are tender.
+
+With a slotted spoon or a strainer, transfer the beans and vegetables
+to a bowl. Leave the cooker on.
+
+Let the bean mixture cook slightly. Place in a food processor and
+puree. The mixture should not be completely smooth. Scrape it back
+into the slow cooker. Taste for seasoning. Add the faro and cover.
+Cook for 1 to 2 hours more, or until the faro is tender. Serve hot
+with a drizzle of olive oil.
+
+
+
+Santa Fe Black Bean Soup
+
+Yield: 4-6 servings from: Grant Corner Inn Santa Fe, NM
+
+1 T. salt
+4 C. water
+½ lb. black beans, soaked overnight in cold water to cover and drained
+3 # white onions, chopped
+4 cloves garlic, minced
+¼ C. cilantro, chopped
+½ C. red bell pepper, minced
+¼ C. olive oil
+1 T. distilled white vinegar
+1 # anaheim chile, roasted and chopped
+1 small jalapeño pepper, chopped (optional)
+6 oz. (1 can) tomato paste
+2 C. chicken broth
+1 dash salt
+1 dash pepper
+1 garnish cilantro
+1 garnish sour cream
+1 dash paprika
+
+Add the salt to the water, bring to a boil, add the beans, and reduce
+the heat to let the beans simmer until they are soft, about 1½ hours.
+
+In a large frying pan, sauté the onion, garlic, cilantro, and bell
+pepper in the olive oil until the onions are slightly brown. Add the
+vinegar, chile, jalepeno, tomato paste and chicken broth. Stir over
+low heat to blend.
+
+Drain the cooked beans, reserving 2 C. of the liquid. Add the
+reserved liquid and the beans to the onion mixture. Stir, continuing
+to simmer over low heat, for several minutes.
+
+Puree the mixture in small amounts in a blender. Pour the puree back
+into the pan to reheat, and simmer for 5 min. over low heat, stirring
+constantly. Season with salt and pepper.
+
+Serve hot, garnished with cilantro leaves, a dollop of sour cream, and
+a dash of paprika.
+
+
+
Brazilian Black Bean Soup
Yield: 6-8 servings from: Moosewood Cookbook
+Ranch Dressing
+
+Yield: From: Guy Fieri
+
+⅓ C. sour cream
+½ C. mayonnaise
+1 C. buttermilk
+3 T. chives, fresh, chopped
+2 T. Italian parsley leaves, fresh, chopped
+½ t. dried dill
+1 t. salt, divided
+1 t. black pepper
+1 T. white vinegar
+1 T. garlic paste (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste)
+
+In a medium bowl, combine the ingredients and blend well with a fork
+or stick blender. Cover and refrigerate for at least 1 hour before
+serving.
+
+
+
Orange Walnut Vinaigrette
Yield: 1 C. From: Sharing The Table at Garland’s Lodge
+Twice Grilled Peppers with Mozzarella and Caper-Basil Vinaigrette
+
+Yield: 8 servings From: Bobby Flay
+
+3 red bell beppers
+3 yellow bell peppers
+3 orange bell peppers
+3 T. olive oil
+¾ t. kosher salt
+¾ t. black pepper
+1 loaf Italian or French bread, thinly sliced and grilled
+1 Lb. buffalo mozzarella, cut into ¼” thick slices
+1 garnish basil leaves, fresh
+
+Caper-Basil Vinaigrette:
+3 T. red wine vinegar
+1 t. Dijon mustard
+1 clove garlic, finely chopped
+¼ t. salt
+¼ t. black pepper
+¼ C. pure olive oil
+2 T. capers, drained
+2 T. basil leaves, chopped
+
+Heat your grill to high. Brush bell peppers with 2 T. of the oil and
+season with ½ t. salt and ½ t. pepper; grill the peppers until charred
+on all sides. Remove from the grill, place in a bowl, cover with
+plastic wrap, and let sit for 10 min. Remove the skin from the
+peppers, brush them with the remaining oil and season with salt and
+pepper, and place back on the grill and cook until slightly charred on
+all sides.
+
+Slice the peppers into quarters or to fit over bread slices. Place a
+slice of mozzarella over each pepper and drizzle with the Caper-Basil
+Vinaigrette. Garnish with fresh basil leaves and serve at room
+temperature.
+
+Note: OK to use jarred roasted peppers, just drain well.
+
+Caper-Basil Vinaigrette:
+Whisk together the vinegar, mustard, garlic, salt and pepper in a
+medium bowl. Slowly whisk in the oil until emulsified. Stir in the
+capers and basil.
+
+
+
Grilled Eggplant and Goat Cheese Salad
Yield: 4-6 servings From: Giada De Laurentiis
Preheat oven to 350F. In a shallow bowl, stir the tamari & molasses together to blend. Season with cayenne and salt, to taste. Add the pecans and toss until they are coated. Transfer to a clean towel and let drain briefly. Spread on a wire rack on a baking sheet and roast for about 10 min., or until fairly dry & toasted. Remove from oven and cool completely. Chop into ¼” pieces.
+Chinese Chicken Salad
+
+Yield: 10 C. From: Kirsten (Carlson) Todd
+
+2 T. sesame seeds
+1 T. butter, unsalted
+⅔ C. slivered almonds
+¼ C. dark brown sugar
+1 head iceberg lettuce or mixed greens
+1½ C. chow mein noodles
+3 # carrots, grated
+X # Mandarin oranges
+
+Chicken:
+4 halves (1½ lb.) chicken breast, boneless, skinless
+3 T. wheat-free tamari sauce
+1 pan Water
+
+Dressing:
+1 C. Greek yogurt
+1 C. cilantro leaves
+3 T. rice wine vinegar
+2 T. asian sesame oil
+2 T. tamari
+1 T. sugar
+1 T. ginger, fresh, minced
+
+Poach the chicken in a medium saucepan with soy sauce and just enough
+water to cover. Bring to a boil, cover, remove from heat, and let
+stand 30 min. Remove chicken; cut into bite-sized pieces.
+
+Combine the dressing ingredients in a blender and puree until smooth.
+
+Toast sesame seeds in a dry skillet over medium heat until golden,
+stirring often. Remove from pan and cool.
+
+Melt butter in a small skillet over medium heat. Add almonds and
+sauté until golden, about 2 min. Add brown sugar and stir until
+melted and combined. Spread on foil to cool.
+
+Toss lettuce, noodles, carrots, oranges and chicken with dressing to
+coat. Garnish with toasted sesame seeds and caramelized almonds.
+
+
+
+Shaved Carrot, Fennel, and Tangerine Salad
+
+Serves: 6 From: Michael Chiarello
+
+8 oz. (~3 medium) carrots
+2 medium fennel bulbs
+3 T. olive oil
+2 T. lemon juice
+1 T. champagne vinegar, plus more as needed
+¼ medium red onion, thinly sliced
+2 C. watercress sprigs, thick stems removed
+1 C. tangerine sections
+2 t. sugar, if desired.
+1 dash sea salt, preferable gray salt
+1 dash black pepper
+
+Use a mandoline or very sharp knife to shave the carrots lengthwise
+into ribbons. Cut off the stalks and fronds from the fennel bulbs if
+still attached. Shave the fennel lengthwise like the carrots.
+
+Put the carrots and fennel in a bowl and toss with the olive oil,
+lemon juice, and 1 T. vinegar. Let stand for 20 min. to soften.
+
+Add the red onion. Gently mix in watercress and tangerines. Season
+with salt and pepper, toss well, taste, and add more vinegar and sugar
+if needed. Serve immediately.
+
+
+
Arugula Salad with Honeyed Almonds
Yield: 4 Servings From: Bon Appetit, Sept. 2001
+Herbed Strawberry Sandwiches
+
+Yield: 24 sandwiches From: www.TeaTimeMagazine.com
+
+8 oz. (1 package) cream cheese, softened
+3 T. basil, fresh, minced
+½ C. almonds, slivered (or sliced) and toasted
+1 t. lemon juice
+½ t. lemon zest
+¼ t. salt
+8 slices honey-wheat bread, crusts removed, cut into thirds, and toasted
+1 lb. (1 package) strawberries, hulled and thinly sliced
+
+In a small bowl, mix together the cream cheese, basil, almonds, lemon
+juice, lemon zest, and salt until thoroughly combined.
+
+Evenly spread cream cheese mixture onto toast fingers, and top each
+with 3 strawberry slices.
+
+
+
Salade de Lardons
Yield: 4 Servings From: Kitchen Sink class
+Basic Polenta
+
+Yield: 6 servings From: Risotto, Polenta, and Grains
+
+1 C. yellow corn meal, coarsely ground, preferably stone ground
+1½ t. salt
+5 C. water
+1 bit water, milk, broth, or cream, if needed
+
+In a large slow cooker, stir together the cornmeal, salt and water.
+Cover and cook on high for 2 hours. Stir the polenta. If it seems
+too thick, add a little water, milk, broth or cream. Cook for 30 to
+60 min. more, or until thick and creamy. Serve hot.
+
+Variations:
+Use half broth and half water.
+Use half milk and half water.
+Stir 2 T. butter or olive oil into the finished polenta.
+Add herbs or grated cheese to the finished polenta.
+
+
+
Creamy Polenta
Yield: 6 Servings From: Tyler Florence
+Collard Greens Brazilian Style
+
+Yield: 6 servings
+
+2 lb. (2 to 3 large bunches) collard greens, center stems removed
+5 thick-slices bacon, cut into small pieces
+3 cloves garlic, minced
+3 T. olive oil
+1 C. corn flour
+1 dash salt
+1 dash pepper
+
+Roll the collard green leaves and slice them into thin strips. Heat a
+Dutch oven with olive oil, add bacon and let cook until the bacon is
+crispy. Add garlic and the collard greens, and let sauté for 3 to 4
+min. Season with salt and pepper.
+
+
+
Brussels Sprouts with Browned Butter & Garlic
Yield: From: Jason
+Rose Wine Fondue
+
+Yield: max 4 servings From: Fondue It by Silvana Franco
+
+1 large-clove garlic
+1 C. plus 2 T. rose wine
+1 t. lemon juice
+7 oz. Swiss cheese, grated, at room temperature
+7 oz. cheddar cheese, grated, at room temperature
+1 T. cornstarch
+1 T. brandy or kirsch
+1 dash salt
+1 dash white pepper
+a few pink peppercorns
+several handfuls prosciutto, to serve
+several handfuls Grissini breadsticks
+several handfuls basil Leaves, to serve
+
+Cut the garlic clove in half and rub the cut surfaces over the bottom
+and sides of the fondue pot. Add the wine and lemon juice and stir
+over low heat, until warm but not boiling.
+
+Stir in the cheeses and continue to heat, stirring, until melted. Do
+not let the mixture boil or it will separate.
+
+In a separate bowl, dissolve the cornstarch in the brandy and stir it
+into the fondue. Slowly bring the mixture to a boil, stirring, until
+the mixture thickens. Season to taste, lower the heat, and sprinkle
+over the peppercorns.
+
+Cut the prosciutto into strips ¾” wide and wrap around the grissini
+breadsticks. Tuck a small basil leaf between the overlapping layers
+of ham so that each stick has 2 leaves, then serve for dipping.
+
+Note: The basil is crucial, so do not omit.
+
+
+
Chile Rellenos
Yield: 4 servings From: Victor Glaze
+Spicy Steamed Mussels
+
+Yield: 4 servings From: Guy Fieri
+
+2 lb. mussels, washed and beards removed
+4 T. vegetable oil
+1 large onion, diced
+4 cloves garlic, minced
+1 2”-piece ginger, minced
+1 # jalapeño pepper, seeded and diced
+2 t. curry powder
+2 t. ground coriander
+½ C. white wine
+¼ C. water
+3 T. heavy cream
+1 t. salt
+1 dash black pepper
+½ bunch cilantro, leaves chopped
+3 # scallions, sliced
+1 # lime, zested and juiced
+1 large ciabatta loaf, sliced into ½” thick diagonal slices
+2 T. olive oil
+
+Pick through the washed mussels making sure that they are all tightly
+closed and all of the beards are removed.
+
+Heat a large Dutch oven over medium heat and add the vegetable oil.
+When the oil is hot, add the onions, garlic, and ginger and sauté
+until translucent but not brown, about 5 min. Add the chiles, curry
+powder, and coriander and cook for 2 more minutes. Add the wine and
+the water and bring to a boil.
+
+Once the mixture is boiling, add the mussels and cover. Steam the
+mussels for about 6 to 8 min., stirring occasionally, until they have
+all opened.
+
+Remove the mussels from the heat and discard any that are not open.
+Place the mussels in a large serving platter, cover to keep warm.
+Return the pan to the heat, add the cream, season with salt and
+pepper, to taste, and bring to a simmer. Add the cilantro, scallions,
+lime zest and juice. Pour the liquid over the top of the mussels.
+
+Preheat a grill pan to medium-high heat. Drizzle the bread with olive
+oil and grill 1 min. per side. Serve with the steamed mussels.
+
+
+
Spaghetti with Oven Baked Clams
Yield: 4-6 Servings From: Tyler Florence
Mix all ingredients and chill 1 hour. Season with salt & pepper.
+Chicken Enchiladas Tacuba Style
+
+Yield: 4-6 servings From: Estilo Café Tacuba via Rick Bayless
+
+2 poblano chiles, fresh
+1 C. lightly packed baby spinach
+2 C. milk
+2 C. chicken broth
+6 T. butter (or vegetable oil)
+3 cloves garlic, peeled and finely chopped
+½ C. flour
+1 dash salt
+3 C. chicken, cookes and coarsely shredded
+12 # corn tortillas
+a little vegetable oil, for brushing or spraying
+1 C. Mexican melting cheese (Chihuahua, asadero) or Monterey Jack
+1 garnish cilantro, chopped
+
+Make the sauce: Roast the poblanos directly over a gas flame or on a
+baking sheet 4”es below a very hot broiler, turning regularly, until
+the skins have blistered and blackened on all sides, about 5 min. for
+an open flame, about 10 min. under the broiler. Place in a bowl,
+cover with a kitchen towel and, when handleable, rub off the blackened
+skin, tear open and pull out the seed pod and stem. Roughly chop and
+put in a blender. Add the spinach.
+
+In a medium (3 qt.) saucepan, combine the milk and broth, set over
+medium-low heat to warm. In a large (4 qt.) saucepan, melt the
+butter (or heat the oil) over medium heat. Add the garlic and cook
+for a minute to release its aroma, then add the flour and stir the
+mixture for a minute. Raise the heat to medium-high. Pour in the
+warm broth mixture and whisk constantly until the sauce boils. Reduce
+the heat to medium and simmer for 5 min. Remove from the heat. Pour
+half of the hot sauce into the blender with the chiles and spinach.
+Cover loosely (put a towel under the lid and do not close tightly) and
+blend until smooth. Pour the mixture back into the saucepan with the
+remaining sauce. Taste and season with salt, usually about 2
+teaspoons.
+
+Finish the enchiladas: Heat the oven to 350F. Smear about 1 C. of the
+sauce over the bottom of a 13x9” baking dish. Stir 1 C. of the sauce
+into the chicken. Lay half of the tortillas out on a baking sheet and
+lightly brush or spray both sides with oil. Bake just to warm through
+and soften, about 3 min. Stack the tortillas and cover with a towel
+to keep warm. Working quickly so that the tortillas stay hot and
+pliable, roll apportion of the chicken mixture up in each tortilla,
+then line them all up in the baking dish. Douse evenly with the
+remaining sauce and sprinkle with the cheese. Bake until the
+enchiladas are hot through (the cheese will have begun to brown),
+about 20 min. Garnish with the cilantro.
+
+
+
Mustard Roasted Fish
Yield: 4 Servings From: Barefoot Contessa Back to Basics, 2008
+Codfish in Ginger Soy Cream
+
+Yield: 4 servings From: adapted from Beau MacMillan Scripps Network 2010
+
+½ C. low-sodium soy sauce
+½ C. mirin
+½ C. water
+2 T. rice wine vinegar
+2 T. light brown sugar
+1 clove carlic, crushed
+1 T. ginger, peeled and crushed
+1 t. cornstarch
+4 fillets (6 oz.) codfish
+1 dash kosher salt
+1 dash black pepper
+1 dusting all-purpose flour
+1 coating canola oil
+8 large scallions, trimmed
+2 T. ginger, chopped
+1 small chile pepper, seeded and chopped
+½ C. dry white wine
+1 C. heavy cream
+
+Make the teriyaki sauce: In a medium saucepan over high heat, add the
+soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger.
+Stir to combine and bring it to a boil. Cook for 3 to 4 min. Mix the
+cornstarch with ½ T. water to form a slurry and add it to the boiling
+mixture. Cook and stir until the mixture thickens. Reduce the heat
+to low and keep warm.
+
+Season the codfish with salt and pepper, to taste. Dust the fillets
+lightly with flour, shaking off any excess. In a large skillet over
+medium-high heat, add a thin layer of oil. When the oil is hot, add
+the codfish and cook until it’s browned on both sides and cooked
+through, about 8 min. Remove the fish to a plate and keep warm. Cook
+the scallions in the same pan, adding more oil if necessary, until
+they are browned and have softened slightly.
+
+Heat another saucepan over medium-high heat, add a thin layer of oil,
+and cook ginger and chile pepper until they are softened, about 2 min.
+Carefully pour in the white wine and cook until it has almost
+evaporated. Stir in the heavy cream and reduce it by half. Pour in ¼
+C. of the teriyaki sauce.
+
+Put 2 scallions on each serving plate and arrange a piece of fish on
+top. Spoon over some of the cream sauce. Drizzle each plate with
+extra teriyaki sauce.
+
+
+
Beer-Battered Fish
Yield: 4 Servings From: The Summer Shack Cookbook
+Grilled Salmon with Squaw Corn
+
+Yield: 6 servings From: Country Inns and Backroads Cookbook
+
+6 fillets (6 oz.) salmon
+1 coating oil
+
+Squaw Corn:
+1 T. butter
+½ C. red bell pepper, diced
+½ C. green bell pepper, diced
+½ C. yellow onion, diced
+3 C. corn kernals, frozen or fresh
+4 slices bacon, cooked, drained, and crumbled
+1 t. dried thyme leaves
+1 C. heavy cream
+1 dash salt
+1 dash black pepper
+
+Prepare coals for grilling.
+
+To make the squaw corn, melt the butter in a sauté pan. Add the red
+and green peppers and onion and cook until just tender, about 8 min.
+Stir in the corn, bacon and thyme.
+
+Add the cream and simmer over low heat until the cream has reduced by
+half and the mixture has thickened. Season with salt and pepper.
+
+Oil the salmon fillets on both sides and season with salt and pepper.
+Grill the fish for 5 min. per side, more or less, depending on the
+thickness of the fillets and the desired doneness.
+
+Place a bed of squaw corn on each plate and top with a salmon fillet.
+
+
+
Salmon Cakes with Creamy Ginger-Sesame Sauce
Yield: 6 Servings From: Ellie Krieger FoodNetwork2006
+Coq Au Riesling
+
+Serves: 6 From: Nigella Lawson FoodNetwork 2007
+
+1 C. bacon lardoons (1-4” pieces)
+1 # leek, finely sliced
+12 thighs chicken, skinless or 2¾ lb. thigh fillets
+3 leaves bay
+10 oz. (4 C.) oyster mushrooms, torn into strips
+1 bottle riesling
+1 dash salt
+1 dash pepper
+1-2 T. dill leaves, freshly chopped
+1 side buttered noodles, optional
+
+Heat the oil in a casserole or large wide pan and fry the lardoons
+until crisp. Add the sliced leeks and soften them with the lardoons
+for a minute or so. Tip in the chicken thighs, bay leaves, torn
+mushrooms and wine. Season with salt and pepper and bring to a boil,
+cover the pan and simmer gently for an hour. Like all stews, this
+tastes its mellowest best if you let it get cold and then reheat it
+the next day. But it’s no hardship to eat straight off. Whichever,
+serve sprinkled with dill and with some buttered noodles, if using.
+
+
+
Chicken Salad with Hoisin Sauce
Yield: 2-4 Servings From: Emeril Lagasse, 2003
+Starter Chicken Curry
+
+Yield: 4 servings From: Penzeys Spices
+
+3 chicken breasts, boneless, skinless, cut into bite-sized pieces
+¼ C. flour
+1 T. sweet curry powder
+½ t. salt
+½ t. black pepper
+¼ C. (½ stick) butter
+1 large onion, thinly sliced
+½-1 C. raisins
+⅔ C. uncooked white rice
+3 C. chicken broth
+½ C. coconut, shredded, optional
+
+In a zip-top bag, combine the flour, curry powder, salt and pepper.
+Add the chicken pieces and shake to evenly coat. Heat the butter in a
+large frying pan over medium-high heat. Add the chicken and cook for
+about 5 min., turning once, until they are browned well. Add the
+onion, raisins, and rice and stir to blend. Pour in the chicken
+broth. Reduce the heat to low, cover, and simmer 45 .min. or until
+the rice is cooked. Top with shredded coconut.
+
+
+
Chicken Curry
Yield: 6 Servings
Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2-3 min. Add the orange zest, fennel fronds and parsley. When serving, add 2-3T. water or broth to fennel mixture so they look glazed. Scatter pine nuts on top.
+Chicken with Israeli Couscous, Spinach and Feta
+
+Serves: 2 From: America’s Test Kitchens
+
+¼ C. all-purpose flour
+2 breasts (6-8 oz.) chicken breasts, boneless, skinless, trimmed
+1 dash salt
+1 dash pepper
+3 T. olive oil
+¾ C. Israeli couscous
+1 # (~3 T.) shallot, minced
+3 cloves (~3 t.) garlic, minced
+½ t. lemon zest, grated
+2 T. lemon juice
+¼ t. red pepper flakes
+1¾ C. low-sodium chicken broth
+6 oz. (~6 C.) baby spinach
+2 oz. (~½ C.) feta cheese, crumbled
+
+Adjust the oven rack to the middle position and heat the oven to 200F.
+Place the flour in a shallow dish. Pat the chicken dry with paper
+towels and season with salt and pepper. Working with one breast at a
+time, dredge the chicken in the flour, shaking off the excess.
+
+Heat 1 T. of the oil in a 10” non-stick skillet over medium-high heat
+until just smoking. Carefully lay the chicken breasts in the skillet
+and cook until well browned on the first side, 6 to 8 min. Flip the
+chicken breasts, reduce the heat to medium, and continue to cook until
+the thickest part of the breast registers 160 to 165F. on an
+instant-read thermometer, 6 to 8 min. longer. Transfer the chicken to
+a plate, tent loosely with foil, and let rest in the warm oven while
+preparing the couscous.
+
+Wipe out the skillet with a wad of paper towels. Add 1 T. more oil
+and the couscous to the skillet and toast over medium heat until light
+golden, about 2 min. Stir in the shallot, 2 t. of the garlic, ¼ t. of
+the lemon zest, and ⅛ . of the pepper flakes and cook until
+fragrant, about 30 seconds.
+
+Stir in the broth and bring to a simmer, then reduce the heat to
+medium-low and cook, stirring often, until the liquid is absorbed and
+the couscous is al dente, 8 to 10 min.
+
+Meanwhile, whisk 1 T. of the lemon juice, remaining 1 T. oil,
+remaining 1 t. garlic, remaining ¼ t. lemon zest, and remaining ⅛
+t. pepper flakes together in a small bowl. Stir the spinach, one
+handful at a time, into the skillet and cook until wilted, about 5
+min. Off the heat, stir in the feta and remaining 1 T. lemon juice
+and season with salt and pepper to taste. Divide couscous between 2
+plates and top with the chicken. Drizzle with the lemon juice mixture
+and serve.
+
+
+
Roasted Chicken Caprese
Yield: Serves 4 From: Suzanne Pherigo Fort Collins, CO
Soak casings in cold water. Cut into about 18” lengths and rinse under cold running water, letting water run through them.
-Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan. Do not pack too full. Leave at least 1½” of casing on each end.
++Mix ingredients together and stuff casings using a stuffing tube or tube from an angel food cake pan. Do not pack too full. Leave at least 1½” of casing on each end.
Put in a large pan of salted water, which has been brought to a boil. Turn down heat and simmer, uncovered, for about an hour.
+Slow-Cooker Corned Beef and Cabbage
+
+Yield: 6 servings From: Food Network Magazine 2010
+
+4 lb. lean raw corned beef brisket
+3 T. pickling spice (often included with brisket)
+1 medium rutabaga, halved and cut into wedges
+1 lb. large carrots, cut into 4” pieces
+1¼ lb. large fingerling potatoes
+1 # leek, white and light-green parts only, cut into 3” pieces
+½ head savoy cabbage, cut into wedges
+⅓ C. horseradish, drained
+⅓ C. crème fraiche or sour cream
+
+Place the corned beef in a large slow cooker and scatter the pickling
+spices on top. Layer the rutabaga, carrots, potatoes and leek in the
+cooker (in this order for even cooking). Add enough hot water (4 to 5
+C.) to cover the meat by at least 1 inch, put the lid on the slow
+cooker and cook on high, 7 to 8 hours.
+
+Remove the meat and vegetables from the slow cooker and keep warm.
+Put the cabbage in a microwave-safe dish with 2 C. cooking liquid from
+the slow cooker, cover and microwave until tender, 7 to 10 min.
+Meanwhile, boil another cup of cooking liquid in a small skillet until
+reduced by half, about 10 min. Mix with the horseradish and crème
+fraiche in a small bowl.
+
+Slice the corned beef and serve with the slow-cooked vegetables,
+cabbage and sauce; reserve about a quarter each of the meat and
+vegetables and 1½ C. cooking liquid for Corned Beef Hash.
+
+
+
Sylvan Dale Meat Marinade
From: Sylvan Dale Ranch, Loveland, CO
+Beer Marinated Grilled Skirt Steak
+
+Yield: 4 servings From: Marcela Valladolid, 2009
+
+1 # orange, thinly sliced with peel
+½ # onion, thinly sliced
+4 cloves garlic, halved and smashed
+2¼ lb. skirt steak
+1 dash kosher salt
+1 dash pepper
+1 C. light-colored beer (preferably lager)
+½ C. soy sauce
+
+In a wide, shallow glass baking dish, scatter half of the orange
+slices, half of the onion slices and half of the garlic pieces on the
+bottom of the dish. Sprinkle the steak all over with salt and pepper
+and put in the dish on top of the orange and onion slices. Scatter
+remaining orange, onion and garlic over the steak and pour in the beer
+and soy sauce. Cover with plastic wrap and marinate for 1 hour at
+room temperature or up to overnight in the refrigerator.
+
+Prepare a grill on medium-high heat or preheat a broiler. Remove the
+meat from the marinade and discard the marinade. Grill the steak to
+desired doneness, about 4 min. per side for medium-rare. Serve as
+desired.
+
+Note: A great filling for soft tacos; slice meat into thin strips and
+top with shredded cheese and beans.
+
+
+
Chili Dogs
Yield: 8 Servings From: Tyler Florence
+Cherry-Cassis Sauce
+
+Yield: About 6 C.
+
+6 C. (~2 lb.) fresh sweet or sour cherries , pitted and halved
+3-5 T. granulated sugar, more to taste
+3 T. cassis (crème de cassis?, Cassis AOC wine?)
+¼ t. lemon juice
+
+Put 4 C. of the cherries in a medium bowl and set aside. In a blender
+or food processor, puree the remaining 2 C. cherries, sugar (3 T. for
+sweet cherries, 5 T. for sour cherries), and cassis until smooth.
+Strain through a fine sieve. Add the lemon juice and then toss the
+cherry sauce with the reserved cherries. Add more sugar, to taste.
+
+Serve over ice cream or toasted pound cake.
+
+Note: a labor of love… takes a while to pit cherries and stains fingers.
+
+
+
Espresso Mascarpone Cream
Yield: 8 Servings From: Giada De Laurentis
+Strawberry Rhubarb Crisp
+
+Yield: 6 servings From: Anne Burrell
+
+Filling:
+1 qt. strawberries, stemmed and quartered
+4 stalks rhubarb, cut into ½” lengths
+½ C. sugar
+3 T. cornstarch
+1 # orange, zested and juiced
+2 T. balsamic vinegar
+
+Topping:
+1¼ C. whole wheat flour
+½ C. rolled oats
+1 C. brown sugar
+1¼ sticks butter, cut into pea-sized pieces
+1 t. vanilla extract
+1 pinch salt
+1-2 T. Water
+
+Whipped cream or ice cream for serving.
+
+Preheat oven to 350F.
+
+Filling: Combine all of the ingredients in a large bowl to be sure
+everything is well combined. Spoon the filling into 8 individual
+ramekins or 1 wide shallow baking dish.
+
+Topping: In a food processor combine the flour, oats and brown sugar
+and pulse to combine. Add the butter, vanilla and salt and pulse
+until it looks dry and crumbly. Add 1 T. of water and pulse until the
+mixture starts to come together and looks crumbly. If the mixture
+still seems dry, add 1 more T. of water and pulse to combine.
+
+Crumble the topping over the filling. Bake in the preheated oven
+until the filling is hot and bubbly all the way through and the
+topping looks crispy and light brown, about 25 to 30 min. Serve warm
+with whipped cream or ice cream.
+
+
+
+Cherry Clafouti
+
+Yield: 2 servings From: America’s Test Kitchens
+
+3 T. granulated sugar
+1 T. cornstarch
+1 pinch salt
+⅔ C. heavy cream, at room temperature
+1 large egg, at room temperature
+1 large egg yolk, at room temperature
+1½ t. amaretto
+1 t. vanilla extract
+¾ C. (5 oz.) Morello Cherries, drained, jarred, pitted, halved, and patted dry
+1 dusting confectioner’s sugar
+
+Adjust an oven rack to the middle position and heat oven to 350F.
+Whisk the granulated sugar, cornstarch, and salt together in a medium
+bowl until combined. Whisk in the cream, egg, egg yolk, amaretto, and
+vanilla until smooth and thoroughly combined.
+
+Arrange the cherries in an even layer in an 8½x5½” baking dish and
+pour the cream mixture over the top. Bake the clafouti until a
+toothpick inserted into the center comes out just barely clean, 30 to
+35 min., rotating the baking dish halfway through baking.
+
+Let the clafouti cool on a wire rack until the custard has set up,
+about 10 min. Dust with confectioner’s sugar.
+
+
+
Mom’s Peach Pie
Yield: 1 pie
+Brazilian Banana Custard
+
+Yield: 8-10 servings
+
+1 can condensed milk
+3 large egg yolks
+1 large egg
+½ C. honey
+1 dash cinnamon
+5 large bananas, cut in slices
+1 t. vanilla extract
+
+Preheat oven to 350F. Spray the baking pan with cooking spray. In a
+bowl, whisk together the condensed milk, egg yolks, egg, and vanilla.
+
+Add the sliced bananas to the baking dish and drizzle with honey and
+cinnamon. Add the milk mixture. Bake for about 30 min., until a
+knife inserted in the center of the pan comes out clean.
+
+Allow to cool and serve.
+
+
+
Orange Crème Caramel
Yield: 6 servings From: Gourmet Jan. 2002
+Horchata Rice Pudding
+
+Yield: 8 servings From: Brian Boitano
+
+1 C. Arborio rice, rinsed
+½ C. granulated sugar
+2½ C. almond milk
+2½ C. rice milk
+1 stick cinnamon
+¼ t. nutmeg, ground
+1 # vanilla bean
+¼ C. turbinado sugar
+
+In a large saucepan, combine the rice, granulated sugar, almond milk,
+rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape
+the seeds from the pod and add both to the milk mixture. Put the
+saucepan over low heat and simmer the rice until it turns very soft
+and achieves a thick, pudding-like consistency, about 30 to 40 min.
+Be careful not to bring the rice to a full boil. Remove the cinnamon
+stick and vanilla bean pod. Divide the mixture between 8 (7 oz.)
+ramekins and chill until cool.
+
+Sprinkle some of the turbinado sugar over the top of each ramekin.
+Using a blowtorch, caramelize the pudding tops until they are golden
+brown. If you do not have a blowtorch, arrange the ramekins on a
+sheet pan and put under a broiler until the sugar has caramelized,
+about 1 to 2 min.
+
+
+
Milk Chocolate Fondue
Yield: 6 Servings
+Chocolate Mayonnaise Cake
+
+Yield: 10-12 servings From: Bon Appetit Magazine April 2010
+
+Cake:
+2 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
+⅔ C. unsweetened cocoa powder
+1¾ C. water, boiling
+2¾ C. all-purpose flour
+1¼ t. baking soda (¾ t. in Estes Park, CO)
+¼ t. baking powder (⅛ t. in E.P.)
+1 C. sugar (⅞ C. in E.P.)
+1 C. dark brown sugar, packed (⅞ C. in E.P.)
+1⅓ C. mayonnaise (do not use reduced fat or fat-free)
+2 large eggs (3 in E.P.)
+1 t. vanilla extract
+
+Frosting:
+10 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
+1½ C. (3 sticks) unsalted butter, room temperature
+3 C. powdered sugar
+1 T. vanilla extract
+
+Cake: Preheat oven to 350F. Butter and flour 3 8” diameter cake pans
+with 1½” high sides. Combine chopped chocolate and cocoa powder in a
+medium metal bowl. Add boiling water and whisk until chocolate is
+melted and mixture is smooth. Sift flour, baking soda, and baking
+powder into another medium bowl. Using an electric mixer, beat both
+sugars and mayonnaise in a large bowl until well blended, 2 to 3 min.
+Add eggs 1 at a time, beating until well blended after each addition.
+Beat in vanilla. Add flour mixture in 4 additions alternately with
+chocolate mixture in 3 additions, beating until blended after each
+addition and occasionally scraping down sides of bowl. Divide batter
+among prepared pans (about 2⅓ C. each). Bake cakes until tester
+inserted into center comes out clean, 30 to 32 min. Cool cakes in
+pans on racks 20 min. Run a small knife around sides of cakes to
+loosen. Carefully invert cakes onto racks and let cool completely.
+
+Frosting: Place chopped chocolate in a medium metal bowl; set bowl
+over a saucepan of simmering water and stir until chocolate is melted
+and smooth. Carefully remove bowl from over water; let melted
+chocolate cool until lukewarm, stirring occasionally. Using an
+electric mixer, beat butter in a large bowl until smooth and creamy.
+Sift powdered sugar over butter and beat until well blended, about 2
+min. Beat in vanilla. Add melted chocolate and beat until well
+blended and smooth, occasionally scraping down the sides of the bowl.
+Place 1 cake layer on platter. Spread with ¾ C. frosting over top of
+the cake layer to edges. Top with second cake layer; spread ¾
+C. frosting over. Top with third cake layer. Spread remaining
+frosting decoratively over top and sides of cake. Note: Can be made 1
+day ahead. Cover with cake dome and let stand at room temperature.
+
+
+
Warm Chocolate Raspberry Pudding Cake
Yield: 6 generous servings
+Lemon-Cheesecake Bars
+
+Yield: 8 servings From: Southern Living Feb. 2010
+
+Butter Crust:
+⅓ C. butter, softened
+¼ C. dark brown sugar, firmly packed
+¼ t. salt
+¼ t. mace or nutmeg, ground
+1 C. all-purpose flour
+1 pan vegetable cooking spray
+
+Lemon Filling:
+1 C. 1% low-fat cottage cheese
+1 C. granulated sugar
+2 T. all-purpose flour
+1 T. lemon zest
+3½ T. lemon juice
+¼ t. baking powder
+1 large egg
+1 large egg white
+
+Garnish:
+1 garnish Lemon rind curls.
+
+Preheat oven to 350F. Prepare crust: Beat first 4 ingredients at
+medium speed with an electric mixer until smooth. Add 1 C. flour,
+beating at low speed until well combined. Press mixture on bottom of
+an 8” square pan coated with cooking spray. Bake for 20 min.
+
+Meanwhile, prepare filling: Process cottage cheese in a food processor
+1 min. or until smooth, stopping to scrape down sides as needed. Add
+granulated sugar and next 6 ingredients,, and process 30 seconds or
+until well blended. Pour filling over prepared crust. Bake for 25
+min. or until set (edges will be lightly browned). Cool 30 min.
+Cover and chill 8 hours. Cut into bars. Garnish, if desired, with
+lemon rind curls.
+
+
+
Kolakakor
Yield: From: Wania Andersson (Swedish cousin)
+Perfect Chocolate Chip Cookies
+
+Yield: 16 Cookies From: America’s Test Kitchens
+
+1¾ C. (8¾ oz.) all-purpose flour
+½ t. baking soda
+14 T. (1¾ sticks) unsalted butter
+½ C. (3½ oz.) granulated sugar
+¾ C. (5¼ oz.) dark brown sugar, packed
+1 t. salt
+2 t. vanilla extract
+1 large egg
+1 large egg yolk
+1¼ C. semisweet chocolate chips or chunks
+¾ C. pecans or walnuts, chopped and toasted (I omit)
+
+Adjust the oven rack to middle position and heat oven to 375F. Line 2
+large (18 x 12”)baking sheets with parchment paper. Whisk flour and
+baking soda together in a medium bowl; set aside.
+
+Heat 10 T. butter in a 10” skillet over medium-high heat until melted,
+about 2 min. Continue cooking, swirling pan constantly until butter
+is dark golden brown and has a nutty aroma, 1 to 3 min. Remove
+skillet from heat and, using heatproof spatula, transfer browned
+butter to a large heatproof bowl. Stir remaining 4 T. butter into hot
+butter until completely melted.
+
+Add both sugars, salt, and vanilla to bowl with butter and whisk until
+fully incorporated. Add egg and yolk and whisk until mixture is
+smooth with no sugar lumps remaining, about 30 sec. Let mixture stand
+3 min., then whisk for 30 sec. Repeat process of resting and whisking
+2 more times until mixture is thick, smooth, and shiny. Using a
+rubber spatula or woode3n spoon, stir in flour mixture until just
+combined, about 1 min. Stir in chocolate chips and nuts (if using),
+giving dough a final stir to ensure no flour pockets remain.
+
+Divide dough into 16 portions, each about 3 T. (or use #24 cookie
+scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough
+balls per sheet.
+
+Bake cookies 1 tray at a time until cookies are golden brown and still
+puffy, and edges have begun to set but centers are still soft, 10 to
+14 min., rotating baking sheet halfway through baking. Transfer
+baking sheet to wire rack; cool cookies completely before serving.
+
+
+
Raspberry Almond Shortbread
Yield: 3½ dozen cookies from: The Manse B&B, Cape May, NJ
+Rich Mint Brownies
+
+Yield: 13x18” pan (8 dozen) From: Best of the Best from Illinois, 1995
+
+Brownies:
+Duncan Hines Family Style Chewy Fudge Brownie Mix
+
+Mint Frosting:
+½ C. butter, softened
+2 t. peppermint extract
+1 lb. confectioner’s sugar
+¼ C. milk
+10 drops green food coloring
+
+Chocolate Glaze:
+12 oz. semisweet chocolate chips
+½ C. butter
+
+Make brownies per package directions in a 9x13” pan. Cool
+completely.
+
+Make frosting: Beat together ingredients. Spread mixture evenly over
+cooled brownies. Refrigerate for at least 20 min.
+
+Make chocolate glaze: Melt together ingredients. Spread on top of
+mint frosting. Refrigerate until firm. Cut into small squares,
+cleaning knife after each cut.
+
+
+
Cream Cheese Brownies
4 oz. sweet cooking chocolate
projects / cookbook-data.git / commitdiff