chef basics favorite recipes

8/10/2019 Chef Basics Favorite Recipes

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Appetizers and Hors D'oeuvres RecipesSpinach and Artichoke Dip

This dip is always a crowd pleaser and one of my favorite appetizers to serve!

"# oz$% packa&es fresh spinach well rinsed and stems trimmed

( ta)lespoons unsalted )utter

" cup chopped yellow onions

" ta)lespoon minced &arlic

" teaspoon salt

* teaspoon &round )lack pepper

+ teaspoon cayenne+ cup all,purpose flour

" cup milk

" cup heavy cream

teaspoons fresh lemon -uice

" cup *,inch rindless .rie

" cup &rated /onterrey 0ack cheese

" 1 * oz$% -ar marinated artichoke hearts drained and chopped

( strips )acon fried crisp drained and chopped

+ cup &rated 2armesan

Assorted chips for dippiin& pita chips tortilla chips )a&el chips%

2reheat the oven to 34# de&rees 5$ 6i&htly &rease a 7,inch round chafin& dish and setaside$

.rin& a medium pot of water to a )oil$ Add the spinach in )atches and cook until wilted to

3 minutes$ Remove and refresh under cold runnin& water$ S8ueeze to remove all e9cesswater and chop$ Set aside$ :n a medium pot melt the )utter over medium,hi&h heat$ Addthe onions and cook stirrin& constantly to make a li&ht rou9 a)out minutes$ Add the milkand cream in a steady stream and cook stirrin& constantly until thick and creamy to 3minutes$ Add the cooked spinach and lemon -uice and stir to incorporate$ Add the cu)edand &rated cheeses artichoke hearts and )acon and stir well$ Remove from the heat andpour into the prepared dish$ Top with the 2armesan and )ake until )u))ly a)out "#minutes$ Remove from the oven and serve hot with chips$


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/ushrooms Stuffed with Ricotta 2rosciutto and Her)s

"1 medium or " lar&e shitakes or creminis mushrooms

; oz$ ricotta " cup%

3 ta)lespoons heavy cream

( thin slices prosciutto chopped * oz$%

3 ta)lespoons finely chopped fresh flat,leaf parsley

" ta)lespoon finely chopped fresh thyme

ta)lespoons finely chopped fresh fennel

+ cup freshly &rated 2armi&iano,Re&&iano " oz$%

* teaspoon freshly &round )lack pepper

Salt to taste

Additional spri&s of a fresh parsley )asil or thyme for &arnish

Ru) the mushrooms with a damp cloth to remove any dirt$ Remove the stems and chopthem$ Set aside the mushroom caps for stuffin&$ .eat the ricotta with the cream in amedium )owl$ Add the prosciutto parsley )asil thyme fennel 2armi&iano and thereserved mushroom stems$ Stir to com)ine$ Season with salt and pepper$ 2reheat theoven to 3a)rales or /anche&o Bn&lish Stilton or Hum)olt5o& &oat cheese or Hum)olt .lue$ Cum!

Apricot >ompote@


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cups dried apricots

* cup champa&ne vine&ar

* cup water

" T$ lemon -uice

cup su&ar

>ut the apricots in half$ >om)ine the vine&ar water su&ar and lemon -uice in a sauce panand )rin& to a )oil$ Add the apricots and simmer for a)out "# minutes or until the li8uid)e&ins to thicken and the apricots plump$ Remove from the heat and allow to cool to roomtemperature$ :f the li8uid is still very runny remove the apricots and reduce the li8uidfurther$ The compote will however thicken when it is refri&erated$

?alnuts and Her)ed Honey@

cups walnut halves

* cup honey

" T$ dried lavender or lar&e spri&s tarra&on or rosemary

+ cup water

" T$ olive oil

" tsp$ salt$

2reheat the oven to 34# 5$ Toast the walnuts for a)out "# minutes$ :f you can smell them2E66 THB/ FET! Guts tend to &o from toasted to )urned very 8uickly$ Remove them from

the pan immediately and toss them in a medium )owl with the salt$ :n a small sauce pancom)ine the honey her) of your choice oil and water$ .rin& to a )oil$ 6ower the heat to asimmer and cook for 4 minutes$ Remove from the heat and while its still warm pour itthrou&h a strainer$ 2our the honey over the toasted walnuts and toss to com)ine$

To serve@Arran&e the cheeses to your likin& on a servin& tray and accompany with the apricotcompote and walnuts$

Smoked Duck Dia)los

This appetizer is fa)ulous and : will &ive you a tip on how to make the presentation verycreative!

3 duck )reasts skinless can also use )oneless chicken thi&hs%

( dried fi&s mission fi&s are &reat%

" small -icama and " lar&e one for presentation%

; slices of smoked )acon applewood%


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( -alapenos

( oz$ )alsamic vine&ar

Red chili &laze

"1 wooden skewers

Salt and pepper

Iuarter the fi&s from stem to nose$ /arinate fi&s in the )alsamic vine&ar for " hour ormore$ Salt and pepper the duck )reast and smoke in a stovetop smoker over hi&h heat for"# minutes$ >ool and slice the duck into + inch slices$ Iuarter the -alapenos and removethe seeds$ 2eel and cut the -icama into "1 5rench fry shapes$ /andolin is helpful%$ >ut)acon strips in half and cook until halfway done or medium rare$ 2lace )acon strips flat ona cookie sheet$ Stack a fi& slice -icama slice -alapeno slice and duck slice at one end ofeach piece of )acon$ Roll and secure with a skewer$ Repeat "4 times$ .ake in the oven for"4,# minutes at 34# 5$ Serve with Red >hili =laze$

Red >hili =laze

" cup champa&ne vine&ar

" to " * T$ red chili flakes if you like it hot T$%

" ta)lespoon &arlic minced

ta)lespoons onions minced

cups li&ht )rown su&ar packed

+ cup tomato paste

* cup soy sauce

" tsp$ salt

" stick sweet )utter cut into ; to "# chunks

Simmer champa&ne vine&ar chili flakes &arlic and onion in a heavy saucepan untilreduced )y half$ Add )rown su&ar tomato paste soy sauce and salt and )rin& )ack to asimmer for 3 minutes$ Remove from heat and whisk in )utter chunks$

To serve@

Take the additional lar&e -icama and half it$ Fn your presentation plate ladle out some ofthe chili sauce place the halved -icama cut side down% on the plate over the chili saucethen stick the wooden skewers with the duck dia)los% into the -icama so they spike out oneither side$ This makes a very nice presentation!

Salsa,.aked =oat >heese

+ cup pine nuts or coarsely chopped walnuts or pecans

3,oz$ packa&e cream cheese softened


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(,oz$ lo& plain &oat cheese

* cup red salsa

* cup &reen salsa

" T$ chopped fresh cilantro for &arnish

&rape tomatoes for &arnish

Tortilla chips or pita crisps for servin&

2reheat oven to 34# de&rees$ Spread nuts on a )akin& sheet and toast in the oven untilli&htly )rowned and very fra&rant < to ; minutes$ Transfer to medium )owl$ Add thecheeses to the )owl with the nuts$ Scoop the cheese mi9ture into the center of a )akin&dish such as a decorative 7,inch pie plate and form into a 4,inch disk$ Spoon the red salsaon one side then the &reen salsa on the other side$ Cou can also drizzle a little of )othsalsas on top of the cheese$ .ake until heated throu&h "# to "4 minutes$ Sprinkle with thecilantro and scatter a few tomatoes around the sides for color$ Serve as a dip or spread

with tortilla chips or pita crisps$

Shrimp Dip

This recipe is )etter if it sits a day in the refri&erator )efore servin& for all the flavors tocome to&ether$

" small can shrimp

* cup mayonnaise

" ;,oz$ pk&$ cream cheese room temp$%

* chopped celery

* cup chopped finely% onions

Shrimp Iueso

This is a twist on re&ular 8ueso that everyone will love!

" can >ream of chicken soup

cup evaporated milk

< oz$ can diced &reen chiles

T$ chopped -alapenos optional%

( oz$ -ar chopped pimento drained

" pk&$ Ranch dip mi9 Hidden Jalley%

" can Rotel tomatoes K peppers


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" l)$ Jelveeta cut in cu)es

T$ minced fresh cilantro

( T$ unsalted )utter

* cup diced onion

" l)$ raw shelled and deveined shrimp )i& ones not salad shrimp%

" tsp$ &round cumin

tsp chili powder

* dried leaf ore&ano

5resh cilantro chopped for &arnish

Heat soup milk peppers pimiento dip mi9 Rotel Jelveeta and minced cilantro insaucepan over low heat stirrin& constantly until cheese melts and mi9ture is com)ined$ :na nonstick skillet melt the )utter over medium hi&h heat$ Add onion and shrimp and sautLuntil onion is tender and shrimp turns opa8ue$ Sprinkle with cumin chili powder andore&ano$ Stir into cheese mi9ture$ =arnish with cilantro$ Serve warm with chips$

>ari))ean .aked =oat >heese

Serves 1 to ;

" oz$ =oat cheese softened

3 oz$ >ream cheese softened

" T)sp$ 5inely minced chives

" >love =arlic minced

tsp$ >a-un seasonin&

"M cup Diced roasted red peppers

" medium Red Cellow or Fran&e .ell 2epper halved and cleaned out%

Flive Fil

2ita chips crostini or crackers

2reheat oven to 34# de&rees$ :n the )owl of a food processor com)ine the &oat cheesecream cheese chives &arlic and >a-un seasonin& until smooth$ Stir in the diced red )ellpeppers$ Spoon into halved peppers and place in a )akin& dish$ .ake a)out "4 minutesuntil hot and )u))ly$ Drizzle with olive oil and serve with chips or crackers$

6acy >heddar >risps

Dozen


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These cheddar crisp hors d'oeuvres are simple )ut e9ceptional with -ust enou&hsu)stance to cur) )ut not kill the appetite$

.ecause shredded cheddar cheese availa)le in packa&es is less moist and oily than fresh&rated it is prefera)le for this recipe$

" "M cups 1 oz$% packa&ed shredded sharp cheddar cheese

Ad-ust oven racks to low and middle positions and heat over to (4 de&rees$ 6ine two)akin& sheets with parchment paper$ Spoon a)out " ta)lespoon cheese onto one sheetthen spread into a round with your fin&ertips so that cheese is more or less in a sin&lelayer$ Repeat with remainin& cheese keepin& cheese disks a)out " inch or so apart$ Coushould &et a)out " wafers on a lar&e sheet$%

.ake until crisps stop )u))lin& 7 to "# minutes switchin& sheets after 4 minutes if theyappear to )e cookin& unevenly$ Transfer to wire rack to cool$

.evera&es and >ocktails?hite ?ine >ooler

" oran&e

" ointreau%

* cup oran&e -uice

+ cup su&ar

Slice oran&e with rind on% and set aside$ Add wine peaches and their syrup li8ueuroran&e -uice and su&ar to a lar&e pitcher and stir to com)ine$ Add oran&e slices to pitcher$>over ti&htly and refri&erate for " hour$ 2our into 1 wine &lasses and serve immediately$ :f :am havin& a party : dou)le this recipe leave it in the pitcher and float the oran&e slices ontop$

5rozen ?hiskey Sours

" 1,ounce% can frozen oran&e -uice concentrate thawed and undiluted

" 1,ounce% can frozen lemonade concentrate thawed and undiluted

" 1,ounce% can frozen limeade concentrate thawed and undiluted

( "M3 cups water

cups )our)on


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" 33$;,ounce% )ottle clu) soda chilled

>om)ine first 4 in&redients in a lar&e freezer containerN cover and freeze$ Remove fromfreezer 3# minutes )efore servin&$ .reak into chunksN add clu) soda and stir until slushy$.efore servin& : run a lime slice around the rim of the &lass and dip the &lass in su&ar$

5resh 2each .elliniGote@5resh 2eaches are ideal for this recipe$ 2eaches that are not ripe will not yield thesame flavors$ :f peaches are not in season : recommend frozen peaches$ The>hampa&ne 2each Schnapps and =renadine can )e purchased at your local li8uor store$

3 oz$ Dry >hampa&ne

"M 5resh 2each

"M oz$ 2each Schnapps

"M oz$ =renadine

"M oz$ 2each Gectar

" Small Scoop Ff :ce

/i9 in )lender until smooth$

Holiday Specialty Drink

This drink is wonderful for the holidays$ Cou do not need to use an e9pensive champa&ne)ut make sure it is not a sweet champa&ne$ Ese a .rut or B9tra Sec$ /akes " drinks

)ottles hampa&ne chilled

" ta)lespoons /onin Almond syrup

" >innamon sticks

5ill &lass M3 full with >hampa&ne

2our " ta)lespooon almond syrup into each &lass

2lace cinnamon stick in &lass and serve

Apple >ooler ?ith /int

This is a nice refreshin& drink$

1 cups unfiltered apple cider

" "M cups fresh mint leaves washed and dried

"M3 cup su&ar

" cup peeled cored and finely diced tart apple


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ta)lespoons fresh lime -uice

cups ice cu)es

mint spri&s

.rin& the apple cider to a )oil in a medium saucepan$ >ook until reduced )y a third$ 2lace

mint and su&ar in a lar&e pitcher and crush with the )ack of a spoon$ 2our cider over themint and steep until cooled$ Strain mi9ture throu&h a fine sieve into a )lender pressin& onthe mint leaves with a ru))er spatula$ Add the diced apples lime -uice and ice cu)es and)lend until smooth$ Su&ar Rim@ " cup mint leaves and "M3 cup lime -uice pureed in )lender$Spread it on a plate and dip chilled &lass in it then dip in course su&ar$ To serve pour inchilled &lasses$

.reads Recipes

Te9as .a&uettes

:f you thou&ht you could never make )read at home well you were wron&$ This 8uick andeasy recipe is a)solutely delicious$ Don't )e tempted to leave out the vine&ar )ecause itsounds like a stran&e in&redient in )read$ :t works some real ma&ic in there$ Cou will needa dou)le trou&h 5rench )read pan for )akin&$

" T$ active dry Oinstant riseO yeast

" T$ su&ar

" * cups warm water "#4,""4 de&rees% /ake sure the water is in this ran&e%

3 * cups )read flour

" teaspoon apple cider vine&ar

" * teaspoons salt

* cup canola oil

=laze@

( T$ unsalted )utter

lar&e &arlic cloves minced

" tsp$ salt

:n a ,cup li8uid measurin& cup com)ine the yeast su&ar and warm water$ Stir &ently to)lend well$ Set aside for a)out 3 minutes until yeast )e&ins to )u))le$ :n work )owl of foodprocessor fitted with the steel )lade com)ine the )read flour vine&ar and salt$ 2ulse on,off3 or ( times to )lend in&redients$ Add the yeast mi9ture scrapin& out cup with ru))erspatula$ 2rocess to )lend in the yeast a)out "# seconds$ Stop and check the consistency


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of the dou&h$ :t should )e very wet and sticky with -ust a )it of )ody$ :f it is really runny addcouple of ta)lespoons more )read flour )ut no more! 2rocess for 4 seconds to knead thedou&h$

2our the canola oil into a lar&e ceramic or stainless steel )owl and swirl to coat the sideswith the oil$ =rease your hands with some of the oil$ Turn dou&h out into the )owl and useyour hands to scrape it off of the )lade and to &et any )its of dou&h stuck to the processor

)owl$ Turn the dou&h over in the oil to coat all sides$ >over )owl ti&htly with plastic wrapand set aside to rise in a draft,free spot for (4 minutes or until dou)led in )ulk$

?hile the dou&h is risin& melt the )utter for the &laze in a small saucepan$ Add the minced&arlic and salt$ >over over medium heat for ",3 minutes$ Remove from heat and set aside$

?hen the dou&h has risen preheat oven to (## de&rees and place oven rack in centerposition$ 6ine a dou)le,trou&h 5rench )read pan with parchment paper and spray theparchment with non,stick ve&eta)le sprayN set aside$ =rease your hands a&ain with someof the canola oil in the dou&h )owl and then flatten the dou&h punchin& out all of the air$2inch the dou&h mass in half$ 6ift each half of the dou&h and stretch it into a lon& piece

almost as lon& as the pan$ 2lace one piece of dou&h in each half of the pan$ Don't worrya)out )umps or wrinkles in the dou&h%$ They'll iron out as the dou&h rises$

Strain the &arlic out of the )utter and discard it$ .rush )oth loaves li)erally with the )utterusin& a pastry )rush$ 2lace the )read pan on a lon& cookie sheet with shallow sides andcover the dou&h loosely with plastic wrap$ Set aside to rise until dou&h has risen a)out ahalf inch a)ove the sides of the pan a)out 3# to (# minutes$

2lace )read in preheated oven and )ake for # minutes or until &olden )rown and crisp ontop$ >arefully turn the loaves over in the pan to )rown the )ottoms then cook an additional4,; minutes$ 2lace loaves on wire coolin& rack and cool sli&htly )efore slicin&$

.eer .readThis )read is 8uick and easy and a)solutely delicious!

/akes " loaf,serves ;

3 cups self risin& flour

3 ta)lespoons su&ar

" ta)lespoon Her)s de 2rovince

" " oz$ )eer room temperature% : use >orona )ut any kind will work

" stick ( oz$% )utter melted

Heat oven to 34# 5$ Spray a loaf pan with non,stick cookin& spray$ Set aside$

:n )owl of electric mi9er fitted with a paddle place dry in&redients$ >arefully add the )eerthen mi9 on slow speed until com)ined$ Esin& a ru))er spatula spoon )atter into &reasedloaf pan$ 6et sit covered with saran wrap in a warm place for # minutes$

.ake for # minutes then remove from oven and ladle half the melted )utter over the top


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careful not to spill )utter over the ed&e of the pan$

.ake an additional # minutes or until stick inserted in center of loaf comes out clean$

Remove loaf from oven and carefully ladle remainin& )utter on top$

Homemade 5lour Tortillas

These are very easy to make and taste so much )etter than store )ou&ht$ : make )atches at once and freeze$

7 oz$ cups% un)leached all,purpose flour more for kneadin& and rollin&

" teaspoon ta)le salt

+ teaspoon )akin& powder

+ cup cold ve&eta)le shortenin& or lard cut into small pieces

:n a medium )owl stir the flour salt and )akin& powder$ Add the shortenin& or lard and cut

it into the flour with a pastry )lender or two ta)le knives until the mi9ture resem)les acoarse meal$ Stir in M3 cup warm water with a fork until a sha&&y dou&h forms$ Turn thedou&h out onto a floured surface and knead until smooth and soft 3 to ( minutesreflourin& the surface as necessary$ After kneadin& the dou&h shouldn't )e very sticky$2ortion the dou&h into ei&ht e8ual pieces a)out oz$ each% and shape each piece into a)all$ >over the dou&h )alls loosely with plastic and let rest on the counter for at least 3#minutes and up to hours$

?hen ready to cook the tortillas heat a lar&e ""," inch% dry cast,iron skillet or &riddleover medium heat until hot$ ?orkin& with one )all of dou&h at a time keep the remainin&dou&h covered% and usin& -ust enou&h flour to prevent stickin& roll the dou&h into a 7,"#

inch round$ The dou&h should )e so thin that you can va&uely see the pattern of yourcountertop throu&h it and it should )e more or less circular thou&h an amoe)a shape isfine too$ 2eel the dou&h off the counter and lay it in the skillet or on the &riddle$

>ook until the tortilla )u))les and puffs and the )ottom )rowns in spots (4 to 1# seconds$:f any &i&antic )u))les form pierce them so the tortilla cooks evenly$ 5lip with a spatulaand cook until the second side &ets )rown in spots and any translucent raw,lookin& areas)ecome opa8ue another (4 to 1# second$ :f the tortillas )rown too 8uickly or start to )urnin spots reduce the heat to medium low or low%$ Transfer the tortilla to a dishtowel andcover with a dishtowel to keep warm$ Repeat process for all the tortilla )alls$

Homemade 2ita .read ?ith >urried Tuna Salad

After you make your own 2ita .read you will never &o )ack to store )ou&ht!

2ita .read

" packa&e active dry yeast

" teaspoon su&ar

" "M cups warm water "#4,""4 de&rees


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" teaspoon salt

3 "M cups )read flour plus more for dustin&

" teaspoon olive oil

:n the )owl of a heavy,duty electric mi9er fitted with a dou&h hook com)ine the yeast

su&ar and warm waterN stir to )lend$ 6et the yeast stand until foamy a)out 4 to "#minutes$

Stir the salt into the flour$ A little at a time add the flour mi9ture mi9in& at the lowest speeduntil all the flour has )een incorporated and the dou&h &athers into a )allN this should takea)out ( minutes$

Turn the dou&h onto a li&htly floured surface and knead until it's smooth and elastic$Transfer the dou&h to a li&htly oiled )owl turn it over to coat and cover with plastic wrap$

Allow to rise until dou)le in size a)out " "M hours$

2lace a lar&e pizza stone see ad% on the lower oven rackN preheat the oven and stone% to

4## de&rees 5$

2unch the dou&h down divide it into ; pieces and &ather each piece into a )allN keepin&all of them li&htly floured and covered while you work$ Allow the )alls of dou&h to restcovered for "4 minutes so they will )e easier to roll out$

Esin& a rollin& pin roll each dou&h )all into a circle that is a)out ; inches in diameter and"M( inch thick$ /akin& sure the circle is totally smooth with no creases or seams in thedou&h which can prevent the pitas from puffin& up properly$ >over the disks as you rollthem out )ut do not stack them up$ 2ut pita rounds at a time on the hot pizza stone and)ake for 3 to ( minutes or until the )read puffs up like a )alloon and is pale &olden$ ?atch

closelyN they )ake fast$ Remove the )read from the oven and place on a rack to cool for 4minutesN they will naturally deflate leavin& a pocket in the center$ ?rap the pitas in a lar&ekitchen towel to keep them soft$

>urried Tuna Salad

, 1 oz$ cans solid li&ht tuna packed in olive oil

"M( cup sliced pickled -alapenos drained and chopped$

"M cup mayonnaise

" T)sp$ fresh lime -uice

teaspoons )est,8uality curry powder

"M( cup diced celery heart

"M( cup diced red onion

"M cup dark raisins

"M cup coarsely chopped =ranny Smith apples


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"M( cup chopped fresh )asil leaves

Salt to Taste

Shredded 6ettuce

Drain the tuna well and )reak into lar&e chunks$ /i9in& &ently com)ine tuna with

-alapenos mayonnaise lime -uice curry powder celery onion raisins apple )asil andsalt$ To assem)ly stuff some shredded lettuce into pita halves alon& with some tuna salad$

.reakfast Bntrees RecipesDelicious 5rench Toast >asserole

" cup firmly packed )rown su&ar

; teaspoons )utter

ta)lespoons corn syrup

5rench .read

4 e&&s

" + cups P milk

" teaspoon vanilla

+ teaspoon salt

>om)ine the su&ar )utter and corn syrup in a small saucepan$ .rin& to a )oil turn heatdown and simmer until syrupy$ 2our the syrup over the )ottom of a "3 Q 7O pan$ :n a )owl)eat the e&&s milk vanilla and salt$ Slice the 5rench )read into "O slices and lay flat overthe syrup$ 2our e&& mi9ture over the )read$ >over the pan and refri&erate overni&ht$2reheat the oven to 34# 5$ .ake the toast for (4,44 minutes$ Serve hot$ Sprinkle withconfectioners su&ar if desired$

Sausa&e and Hash)rown >asserole

l)s$ sausa&e cooked drained

cups cheese /onterrey 0ack% &rated%

" can cream chicken soup

; oz$ 5rench onion dip

" cup onion finely% diced

* cup )ell pepper finely% diced


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Salt M2epper

3# oz$ shredded frozen hash)rowns thawed and drained$

/i9 soup onion dip onion )ell pepper and hash)rowns to&ether in a lar&e )owl$

:n a "3Q7O )akin& pan layer hash)rown mi9ture then sausa&e then cheese$ Repeat layers

until all in&redients are used$ .ake in 34# 5$ oven for " hour$ Serve warm

.o))y 5lay's newest cook)ook O/esa =rillO has some wonderful )runch recipes init$ And if you are ever in Je&as visit his /esa =rill inside >aesar's 2alace$ Theflavors are e9plosive and the food is fa)ulous!

Strata with Tomatoes and =ruyere >heese

A strata is a savory )read puddin&$ :t is a very convenient )runch dish )ecause you canassem)ly it the ni&ht )efore$ All you have to do in the mornin& is )eat to&ether the e&&sand milk pour them in a )akin& dish and put the dish in the oven$

* pound stale rosemary country )read or 5rench )read cut in * inch slices

" &arlic clove cut in half

" cup &rated =ruyere cheese

lar&e ripe )eefsteak tomatoes sliced

1 e&&s sli&htly )eaten

cups milk

* teaspoon powdered mustard

to " tsp$ kosher salt

5reshly &round pepper

2reheat the oven to 34# 5$ Fil a " Q "# )akin& dish or &ratin dish$ Ru) the )read on oneor )oth sides with a cut clove of &arlic and place it in the )akin& dish in one even layer$Sprinkle half the cheese over the )read and layer the sliced tomatoes on top$ Top thetomatoes with the remainin& cheese$ .eat to&ether the e&&s milk mustard salt andpepper$ 2our over the )read mi9ture$ .ake (4 minutes to an hour until the top is )rownedand the mi9ture is sli&htly puffed$

.lue)erry .lintzes

These take a little time )ut are well worth it for a special occasion!

>repe .atter@

" cup milk

+ cup cold water


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e&&s

" cup all,purpose flour

2inch salt

" T$ su&ar

3 T$ unsalted )utter melted plus more for sautLin& the crepes

>heese 5illin&@

" * cups ricotta cheese

( oz$ cream cheese

3 T$ confectioners su&ar

" lemon zested and finely &rated

" e&&

.lue)erry Sauce@

T$ )utter

pints )lue)erries

cup su&ar

" tsp$ cornstarch

" lemon -uiced

>repes@

>om)ine the milk water e&&s flour salt and su&ar in a )lender$ .lend on medium speeduntil the )atter is smooth and lump,free$ Scrape down the sides of the )lender and pour in3 ta)lespoons )utter$ .lend it a&ain for a second -ust to incorporate$ Refri&erate the )atterfor " hour to let it rest$ :f you cook immediately they have a tendency to )e ru))eryN whenyou let the )atter rest the crepes have a softer )ite$

>heese 5illin&@

:n the meantime make the cheese fillin&$ :n a food processor com)ine the ricotta cheese

cream cheese confectioners' su&ar lemon and e&&$ .lend in the )lender until smooth$>hill the fillin& to firm it up a )it so it doesn't s8uirt out of the )lintzes$ To make the)lue)erry sauce com)ine the )utter )lue)erries su&ar cornstarch and lemon -uice in asmall pot over medium hi&h heat until mi9ture )e&ins to )oil turn the heat down to a low)oil and stir &ently until the )erries )reak down and release their natural -uices$ >ontinuecookin& until it is still a )it chunky$ :t will thicken up when it cools down sli&htly$

2ut an ;,inch crepe pan or nonstick skillet over medium heat and )rush with a little melted)utter$ 2our + cup of )atter into the pan and swirl it around so it covers the )ottom$ >ook


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for 3# to (4 seconds until the crepe )atter sets$ 6i&htly )an& the ed&e of the pan and use ateaspoon to loosen the crepeN then flip it and cook another 3# seconds$ :f flippin& the crepeintimidates you you can use a ru))er spatula to loosen and flip the crepe$ The crepesshould )e plia)le not crisp$ >over the crepes to keep them from dryin& out% and continueusin& all of the )atter to make crepes$

Assem)ly@

2reheat the oven to (## 5$ 2ut the cheese fillin& alon& the lower third of the crepe$ 5old the)ottom ed&e away from you to -ust fold the sides in to the center$ Roll the crepe awayfrom you a couple of times so that the seam side is down$ /ake all the crepes and put inan ovenproof skillet$ Fver medium heat )rush the crepes with melted )utter$ 2an,fry a fewminutes per side until crisp and &olden$ Transfer the pan to the oven and )ake for "#minutes so the e&& in the fillin& cooks$ Esin& a spatula transfer the )lintzes to servin&plates$ Spoon the )lue)erry sauce on top dust with confectioners' su&ar and serve ri&htaway$ : always serve with chopped )ananas and remainin& )lue)erry sauce$%

.anana >runch /uffins

3 cups all,purpose flour

cups su&ar

teaspoons )akin& powder

" teaspoon )akin& soda

"M( teaspoon salt

"M pound unsalted )utter melted and cooled

e9tra,lar&e e&&s

3M( cup whole milk

teaspoons pure vanilla e9tract

" cup mashed ripe )ananas )ananas%

" cup medium,diced ripe )ananas " )anana%

" cup small,diced walnuts

" cup &ranola

" cup sweetened shredded coconut

>hopped dried )anana chips additional &ranola and coconut for toppin&

2reheat oven to 34# de&rees 5$

6ine ( muffin cups with paper liners$ Sift the flour su&ar )akin& powder )akin& sodaand salt into the )owl of an electric mi9er fitted with a paddle attachment$ Add the melted)utter and )lend$ >om)ine the e&&s milk vanilla and mashed )ananas and add them to


17/58

the flour and )utter mi9ture$ Scrape the )owl and )lend well$ Don't overmi9$

5old the diced )ananas walnuts &ranola and coconut into the )atter$ Spoon the )atterinto the paper liners fillin& each almost to the top$ Top each muffin with dried )ananachips &ranola and coconut$ .ake for 4 to 3# minutes or until the tops are li&htly )rownand a toothpick comes out clean$ >ool sli&htly remove from the pan and serve$

>hocolate and Fran&e Swirl /uffins

" "M cups all purpose flour

"M cup su&ar

teaspoons )akin& powder

"M( teaspoon salt

" e&&

"M cup ve&eta)le oil or melted )utter

"M cup )uttermilk

"M cup oran&e -uice

" teaspoon vanilla e9tract

" teaspoon oran&e zest

" ta)lespoons cocoa powder

"M cup )uttersweet chocolate chopped into chips

2reheat oven to 3


18/58

Desserts RecipesAfter you try my fa)ulous dessert recipes check out /artha's latest cookie recipe)ook$ She really does have some &ood ones in it!

Sweet 2otato 2ie >ookies ?ith 2ecan 2raline And >oconut Divinity5illin&

: have to )ra& a little here , : won a first place prize for these &ourmet cookies! They aresure to )e the talk of your ne9t party! Bn-oy!!!

" cup plus ta)lespoons )utter softened

3M( cup firmly packed li&ht )rown su&ar

" cup &ranulated su&ar

"M cup cooked mashed sweet potato

lar&e e&&s

teaspoons vanilla e9tract

"M( cups all,purpose flour

" teaspoon )akin& powder

"M teaspoon salt

" cup milk chocolate toffee )its Heath%

" cup chopped pecans

" cup white chocolate morsels Gestle%

2ecan 2raline

>oconut Divinity 5illin&

.eat )utter in a lar&e mi9in& )owl at medium speed with an electric mi9er until creamyN&radually add su&ars and ne9t 3 in&redients$ >om)ine flour )akin& powder and saltN addto )utter mi9ture mi9in&$ Stir in toffee )its pecans and white chocolate morsels$ Drop )yrounded teaspoonfuls : use a "O portion scoop% onto parchment lined )akin& sheets

makin& ;( cookies$ .ake at 34# for " minutes or li&htly )rowned$ >ool in pan minutes$Remove cookies to a wire rack to cool completely$ 2repare 2ecan 2raline$ Spread a)out "teaspoon hot 2ecan 2raline onto the )ottoms of ( cooled cookies$ 2repare >oconutDivinity 5illin&$ Spread a)out teaspoon >oconut Divinity 5illin& over 2ecan 2raline$ Topwith ( more cookies$

2ecan 2raline

: make a dou)le )atch of this )ecause : never have enou&h for all the cookies$


19/58

" cup firmly packed li&ht )rown su&ar

ta)lespoons )uttermilk powder

"M cup evaporated milk

"M( cup )utter


M3 cup finely chopped pecans

>om)ine )rown su&ar and )uttermilk powder in a small saucepan$ Stir in milk and add)utter$ .rin& to a )oil over medium,low heat stirrin& until )utter melts$ Esin& a pastry )rushdipped in hot water wash down any su&ar crystals on sides of pan$ >ook stirrin&constantly until a candy thermometer re&isters 3( soft )all sta&e%$ Remove from heat$Stir in vanilla and pecans$ :mmediately spoon onto cookies as directed$

>oconut Divinity 5illin&

" "M ounces cream cheese softened

"


20/58

" pk&$ " oz$% semi,sweet chocolate chips

" teaspoon vanilla

" cup chopped pecans

+ tsp$ salt

/i9 )utter e&&s and su&ar to&ether$ /i9 to&ether flour )akin& powder salt$ =radually addto the li8uid mi9ture$ Add vanilla$ 5old in chocolate and pecans$ .ake in &reased 7 Q "3Opan for # minutes at 34# 5$ 6et cool and cut into s8uares$

Homemade Straw)erry Shortcake .iscuits

This dessert is a &reat endin& to a wonderful meal! The )iscuits are like a scone and are)est made ri&ht )efore servin&$

3 pints ripe straw)erries li&htly rinsed patted dry and hulled

+ cup su&ar

cups heavy cream

,3 T$ confectioners' su&ar

Shortcake .iscuits

Slice " pint of the straw)erries irre&ularity is preferred% and reserve in a medium,size )owl$2lace the )erries from the second pint )etween the palms of your hands and li&htly crushthem )y &ently ru))in& your palms to&ether$ The o)-ect is to )reak the )erries and releasethe -uice )ut not to smash them$ The result should )e torn chunks$ >om)ine the crushed

)erries in the )owl with the sliced )erries and stir in the + cup su&ar$ 6et stand for " hour$0ust )efore servin& time slice the remainin& pint of )erries into the )erry mi9ture reservin&1 small whole perfect )erries for &arnish$ ?hip the cream to soft peaks and &radually add,3 ta)lespoons of confectioners' su&ar$

.iscuits@

cups self,risin& flour

3 ta)lespoons su&ar

"M; teaspoon salt

* cup " stick% unsalted )utter cold cut into small pieces

," cup milk

ta)lespoons li&ht cream

2reheat the oven to (## 5$ =rease a )akin& sheet$ >om)ine the flour su&ar and salt in a)owl$ Add the )utter and ru) it into the dry in&redients with your fin&ertips until it resem)lesa coarse meal$ Stir in the milk until a very soft dou&h is formed$ Do no overwork$ Drop the


21/58

dou&h pile hi&h% in si9 e8ual portions onto the prepared )akin& sheet$ 6i&htly pat eachportion into a round 3 to 3 * inches in diameter% and li&htly )rush the top of the roundswith the cream$ .ake in the center of the oven for "4 to # minutes or until &olden )rown$>ool on a wire rack$

To assem)le@

Split the shortcakes )y cuttin& off the top third of each )iscuit$ 2lace the )ottoms on 1dessert plates and top each with appro9imately "M3 cup of the prepared )erries and -uiceand a spoonful of whipped cream$ >over with the top of the shortcake$ Spoon over more)erries -uice and cream then &arnish with a reserved whole straw)erry and drizzle withstraw)erry -uice$ Serve immediately$

ahula >hocolate >ake

This is an all time favorite cake for my family$ Jery moist )ut not too sweet!

" .o9 yellow cake mi9 without puddin& mi9

* cup su&ar

" pk&$ 1 oz$% chocolate instant puddin& mi9

" cup oil

( e&&s

* cup vodka

+ cup kahula

cup water

2reheat oven to 34 5$

>om)ine all in&redients and mi9 on low speed " minute$ >ontinue mi9in& on mediumspeed ( more minutes$ 2our into &reased and li&htly floured )undt pan$ .ake " hour$>heck to see if done$ 6et cool )ut when it is still warm invert cake onto a servin& platter$

:cin&@

* cup powdered su&ar

+ cup kahula

/i9 to&ether$ ?ith a toothpick poke small holes on top of cake$ 2our icin& on warm cake$>ut cake and serve with a dollup of whipped cream if desired$

2each >o))ler Supreme

A )owl of this wonderful peach co))ler will warm even the coldest winter ni&ht!

A)out ; cups sliced fresh peaches can use frozen%


22/58

cups su&ar

to ( ta)lespoons all,purpose flour

* teaspoon &round nutme&

" teaspoon almond e9tract

"M3 cup melted )utter

2astry for dou)le,crust ;,inch pie

>om)ine peaches su&ar flour nutme&N set aside until syrup forms$ .rin& peaches to a)oilN reduce heat to low and cook "# minutes or until tender$ Remove from heat and )lendin almond e9tract and )utter$

Roll out half of pastry to "M;,inch thickness on a li&htly floured )oardN cut to fit a ,8uartshallow casserole$ Spoon half of peaches into li&htly )uttered casserole and top with cutpastry$ .ake at (


23/58

This cake is very rich and makes a wonderful presentation! : serve it with a rasp)errysauce fresh rasp)erries and whipped cream to really dress it up$

cup water

+ cup su&ar

" stick unsalted )utter

"; ounces milk chocolate cut into +,inch pieces use very &ood chocolate like Jalhrona%

< lar&e e&&s

ta)lespoons dark rum

" ta)lespoon &rated oran&e zest

Fne ;,inch diameter 9 ,inch deep pan )uttered and lined with parchment and a lar&er panto hold the ;,inch pan

Set a rack in the middle level of the oven and preheat to 34 5$ :n a saucepan )rin& thesu&ar and water to a )oil then add the )utter and cook until the )utter melts$ Fff heat addthe chocolate swirl the pan to make sure all the chocolate is su)mer&ed and let stand acouple of minutes$

:n a mi9in& )owl whisk the e&&s with the rum and oran&e zest$ ?hisk the chocolatemi9ture smooth then whisk into the e&& mi9ture$ Scrape into the prepared pan and placethe pan in the lar&er pan$ 2lace pans in oven and add a)out an inch of warm water to the)ottom pan$ .ake for a)out an hour or until sli&htly firm in the center$ >ool on a rack$

:nvert to a platter and peel off paper$ /ake rasp)erry sauce )elow% and put it into a

s8ueeze )ottle$ i& za& a desi&n across the )ottom of a dessert plate place a wed&e ofcake and top with a dollup of whipped cream and fresh rasp)erries on top$

Rasp)erry Sauce@

" pint cups% fresh rasp)erries can use frozen%

+ to "M3 cup &ranulated su&ar or to taste

" to teaspoons fresh lemon -uice

2ut the )erries + cup su&ar and " teaspoon lemon -uice in a food processor or a )lenderand puree until smooth$ Taste the sauce and ad-ust with more su&ar or lemon -uice or )oth

as needed$ :f the )erries are seedy pass the sauce throu&h a sieve )y pushin& with the)ack of a spoon$ This sauce will keep covered for up to a week in the refri&erator$ :f youwish to use the sauce in a s8ueeze )ottle and it is too thick -ust add a little water$ :f thesauce is too runny make a simple slurry with a little cornstarch and water and add to thesauce$

>rUme .rulee

:f you love >rUme .rulee this recipe is the )est : have ever tasted!


24/58


25/58

smooth and li&ht a)out " minute$ Add the flour and salt and pour in -ust enou&h milk towhisk the flour smoothly into the e&& yolk mi9ture$ Then whisk in the remainin& milk andthe lemon -uice until smooth$ The mi9ture will )e very fluid$

2ut the e&& whites in a lar&e )owl$ .eat with an electric mi9er with the wire whiskattachment on medium speed until the whites )e&in to foam 3# to 1# seconds$ :ncreasethe speed to hi&h and )eat -ust until the whites hold soft peaks when the )eater is pulled

away another " to minutes$ Reduce the mi9er speed to medium$ ?ith the mi9er runnin&very slowly sprinkle in the remainin& "M3 cup su&arN this should take a)out a minute$ Stopthe mi9er and scrape the )owl$

.eat on hi&h speed until the whites hold medium,firm peaks when the )eater is pulledaway a)out another 3# seconds$ Scrape one,third of the e&& whites onto the e&& yolkmi9ture sprinkle the lemon zest on top and whisk until com)ined$ =ently incorporate theremainin& whites into the )atter usin& the whisk in a foldin&Mstirrin& motion$ The )atter will)e thin$

2ortion the mi9ture evenly amon& the ramekinsN the cakes don't rise much so you can fill

the ramekins to with "M; inch of the top$ 2ull out the oven rack and put the )akin& dish fullof ramekins on the rack$ 2our warm water into the dish to reach halfway up the sides of theramekins$ .ake until the tops of the cakes are li&ht &olden and sli&htly puffed and whentouched with a fin&er they should feel spon&y and sprin& )ack a )it )ut hold a shallowindentation 4 to 3# minutes$ Esin& ton&s carefully transfer the ramekins to a rack$ 6etcool to room temperature and then refri&erate for at least hours and up to ( hours)efore servin&

Almond >ream .ars

These cream )ars also won a first place prize for me a couple of years a&o$ : &et a lot ofre8uests for these cookies around the holidays! They are very rich and each s8uare is

creatively decorated$

>ookies@

* cup " stick% unsalted )utter

+ cup su&ar

ta)lespoons cocoa


+ teaspoon salt

" e&& sli&htly )eaten

" cups vanilla water crum)s

" cup slivered almonds toasted and chopped

* cup flaked coconut

>reamy 5rostin&@


26/58

"M3 cup )utter softened

3 ta)lespoons whippin& cream

* teaspoon almond e9tract

to "M cups sifted powdered su&ar

=arnish@

",oz% s8uares semisweet chocolate

" T$ )utter or mar&arine

+ cup sliced almonds toasted

>ookies@>om)ine )utter su&ar cocoa vanilla e9tract salt and e&& in a heavy saucepanNcook over low heat make sure it is low or e&&s will scram)le% stirrin& constantly until)utter melts and mi9ture )e&ins to thicken$ Remove from heatN stir in vanilla wafer crum)s

chopped almonds and coconut$ 2ress mi9ture firmly into an un&reased 7,inch s8uare pan$>over and chill thorou&hly$

5rostin&@ >ream )utter )y )eatin& at hi&h speed with an electric mi9er$ Add whippin&cream and almond e9tractN mi9 well$ =radually add powdered su&ar )eatin& until frostin&is spreadin& consistency$

Assem)ly@Spread frostin& over chilled cookie mi9tureN cover pan and return to refri&eratorto chill thorou&hly$ /elt chocolate and )utter in a small heavy saucepan over very lowheat stirrin& fre8uently$ Remove from heat and cool$ Spoon melted chocolate mi9ture intoa zip,top plastic )a&N seal )a& and snip a tiny hole in one corner with scissors or use apastry )a& fitted with a Go$ round tip%$ >ut chilled frosted cookie mi9ture into "1 )ars$

Remove )ars from pan$ 2ipe chocolate mi9ture in a decorative desi&n 3 lines across onecorner%$ =ently place sliced almonds upri&ht in the frostin& )ehind the chocolate lines$Store in refri&erator covered )ut remove a)out an hour )efore servin&$

2umpkin 5ud&e

A wonderful fud&e to serve in the fall!

3 cups su&ar

cup melted )utter

M3 cup evaporated milk* cup canned pumpkin

ta)lespoons corn syrup

" teaspoon pumpkin pie spice

" ",oz% packa&e white chocolate morsels

"


27/58

" cup chopped pecans toasted

" teaspoon vanilla e9tract

Stir to&ether first 1 in&redients in a 3 *,8uart saucepan over medium,hi&h heat and cookstirrin& constantly until mi9ture comes to a )oil$ >ook stirrin& constantly until a candythermometer re&isters 3( 5 soft,)all sta&e% or for a)out " minutes$

Remove pan from heatN stir in remainin& in&redients until well )lended$ 2our into a &reasedaluminum foil lined 7,inch s8uare pan$ 6et stand hours or until completely coolN cut fud&einto s8uares$

>reamy >hocolate Souffles

The key to a successful soufflL is room temperature e&& whites! This is a wonderful recipefor individual ramekins dusted with powdered su&ar and served with a warm chocolatesauce$

; oz$ )ittersweet chocolate chopped fine use a &ood chocolate like Jalhrona%

cups )oilin& water

1 e&& whites room temp%

+ cup su&ar

Softened )utter and additional su&ar for ramekins

.utter ramekins inside and around the top well$ Swirl su&ar inside and on top to coat$

2lace the fine chopped chocolate in a medium )owl and pour the )oilin& water over the

top$ ?ith a hand whisk )lend until the chocolate is melted$ >over and cool to roomtemperature$ ?hip the e&& whites in a clean )owl with a wire whisk attachment and&radually add the su&ar$ ?hip to medium stiff peaks$ :mmediately fold the merin&ue intothe chocolate mi9ture$ Spoon into each ramekin dish fillin& to the top and )ake at (## 5$>ook a)out "4 minutes do not open oven door%$ The soufflLs should )e well risen$ Dustwith powdered su&ar and serve with chocolate sauce$

>hocolate Sauce@

cup half and half

" T$ salted )utter

* l)$ semisweet chocolate chips " "M3 cups%

+ teaspoon pure vanilla e9tract

" oz$ amaretto

.rin& the half and half )ooze vanilla and )utter to a li&ht simmer$ 2our over the chocolatein a )owl let sit for a)out " minute then whisk until smooth$ :f necessary place )ack on&entle heat to warm )ut never place over hi&h heat$ Serve warm$


28/58

Summer 2avlova

A pavlova is a )aked merin&ue$ :t makes a wonderful li&ht summer dessert!

( B&& whites room temp$%

" cup su&ar

" teaspoon vanilla

" ta)lespoon cornstarch

3,( cups whipped cream

( cups sliced summer fruit such as )erries peaches and plums$

Rasp)erry Sauce if desired

2reheat oven to 4# 5$ Esin& an electric mi9er )eat e&& whites and &radually add su&ar

for "# minutes or until thick and &lossy$ /i9 vanilla and cornstarch to&ether$ Add tomerin&ue$ .eat on hi&h speed for 4 minutes$ 6ine an oven tray with parchment paper$Draw a circle on the )akin& paper$ Spread the pavlova mi9ture in the circle keepin& theshape as round and even as possi)le$ Smooth top surface over$ 2lace pavlova in oven and)ake for " hour$ Turn oven off$ Fpen oven door sli&htly and leave pavlova in oven untilcold$ >arefully lift pavlova onto a servin& place$ Decorate with whipped cream sliced fruitand rasp)erry sauce if desired$

2ina >olada Sor)et

Serves 1 to ;

" 8uart Ha&en Daz Tropical Sor)et or 2ineapple

; oz$ >an crushed pineapple drained

; oz$ >an >ream of >oconut >oco 6opez%

"M( cup ?hite Rum

T)sp$ 5resh 6ime 0uice

/int leaves for &arnish

6et the sor)et sit at room temperature until softened a)out (4 minutes$ :f you're in a hurry

&ive it a few )rief zaps in the microwave$ 2our into a )owl$ Add the remainin& in&redientsand whisk to&ether$ 5reeze until set &enerally a couple of hours stirrin& a couple of timesand redistri)utin& the pineapple pieces$ To speed it alon& freeze it in a )road shallowdish$% The sor)et is )est the day it's made )ut leftovers will keep up to a week$ Topindividual portions with mint leaves -ust )efore servin&$

>runchy Janilla >lusters

These )uttery toasted crunch white candy clusters are very delicious and super easy!


29/58

" , 3 oz$ 2acka&e Ramen Goodles

3M( cup 2ecan 2ieces

"M cup Sliced Almonds

T)sp$ .utter melted

" , " oz$ 2acka&e ?hite >hocolate /orsels Gestle%

=ently crush ramen noodles )efore openin& packa&e$ Fpen packa&e and discard flavorin&packet$ Saute crushed noodles pecans and almonds in )utter in a lar&e skillet overmedium heat until toasted$ .e careful not to crush noodles too finely while sautein&$% 2ournoodle mi9ture into a lar&e )owl to cool$

/elt white chocolate morsels accordin& to packa&e directions$ 2our melted chocolate overcooled noodle mi9ture tossin& &ently to coat$ Drop candy mi9ture )y roundedta)lespoonfuls onto wa9 paperN let stand until firm a)out (4 minutes%$ Store clusters in anairti&ht container at room temperature$

Gote@:t's important to melt white chocolate morsels accordin& to packa&e directions$ :fheated too 8uickly or at too hi&h temperature the morsels will not melt properly$

/int,To,.e :ce >ream

4 Freo >ookies

+ cup Starli&ht peppermint candies

" oz$ semisweet chocolate

3 e&&s cups su&ar

cups heavy cream

ta)lespoons peppermint e9tract

Red food colorin&

>ut the cookies into 8uarters$ >rush the mints into small pieces$ Shave the chocolate witha strai&ht,ed&e knife or cleaver$ 2lace the cookies mints and chocolates in the freezer andfreeze until firm$

?hisk the e&&s in a )owl for " minute or until li&ht$ ?hisk in the su&ar &radually untilsmooth$ ?hisk in the cream milk and peppermint e9tract$ Stir in enou&h food colorin& tocolor the mi9ture pale pink$

2our into the container of an ice cream freezer and freeze usin& the manufacturer'sdirections$ Remove the paddle from the container and stir in the frozen cookies mints andchocolate$ Store in the freezer until very firm$


30/58

/ain Bntrees RecipesFran&e Rou&hy with Tomatoes

,3 tomatoes peeled seeded and chopped

shallots minced

ta)lespoons minced parsley

"M teaspoon salt

pepper to taste

" "M pounds oran&e rou&hy fillets

3M( cup dry white vermouth

"M( cup water or clam -uice%

ta)lespoons )utter melted

ta)lespoons flour

"M teaspoon su&ar

3,( ta)lespoons whippin& cream

/i9 tomatoes shallots parsley salt and pepper in the )ottom of a lar&e oven,safe skillet$

2lace oran&e rou&hy fillets over the tomato mi9ture$ Add vermouth and water or clam-uice% and )rin& to a simmer on medium heat on the stove top$ >over skillet with lid or foil$2lace skillet in a preheated 3ook on medium,heat until thickened stirrin& occasionally$ Add su&ar whippin&cream and any -uice drained from the fish on the servin& dish to the sauce mi9ture$ Stir tocom)ine then pour sauce over fish to serve$

>hicken ?in&s with 5iery .ar)e8ue Sauce

5or years my hus)and has wanted me to open a restaurant with this recipe alone! Cou

can't stop eatin& these win&s so make a lot and have lots of napkins handy!

>hicken win&s or drumettes : always fry two pans full at the same time%

5lour

Salt and pepper

=enerously salt and pepper win&s or drumettes$ 6i&htly dust in flour and fry in ve&eta)le oiluntil nice and crispy


31/58

5iery .ar)e8ue Sauce

: dou)le this recipe when : make it )ecause we like lots of sauce%

* cup water

+ cup plus ta)lespoons catsup

+ cup vine&ar

+ cup ?orcestershire sauce

+ cup plus ta)lespoons firmly packed )rown su&ar

( ta)lespoons )utter

teaspoons salt

teaspoons dry mustard

teaspoons chili powder

teaspoons &round paprika

" teaspoon &round red pepper

>om)ine all in&redients in a saucepanN cook over medium heat until su&ar dissolvesstirrin& occasionally$

To serve@=et individual lar&e round and deep )owls$ 2ut a)out ( or 4 win&s at a time ineach one and pour lots of sauce on top$ Then with your fin&ers &et down in the )owl pickup the win&s with all that )ar)e8ue sauce and start 2:==:G= FET! There is never any left

at my house!! Bn-oy!!

/e9ican Shrimp with Rice

This recipe is really easy$ ?atch and see!

1 lar&e shrimp "1,# size peeled and deveined%

" teaspoon )utter

3 ta)lespoons pico de &allo

" lime -uice only%

Heavy cream appro9$ 3,( oz$%

Salt and 2epper to taste

" * cups cooked rice

:n a hot pan sautL the shrimp for one minute$ Season with salt and pepper to taste$ Add inthe pico and continue to cook$ S8ueeze in the lime -uice then add the cream$ ?hen thecream reduces to a sauce consistency taste for seasonin&s serve over rice$ Basy HuhV


32/58

>ra) >akes with >hardonnay >ream Sauce

The secret to the crisp coatin& in this recipe is the crushed potato chips$

" cups >hardonnay or other dry white wine

"M3 cup chopped shallots

" cup whippin& cream

" * pounds cra)meat drained a)out ( cups%

* cups finely crushed potato chips

" + cups fresh )readcrum)s made from 5rench )read

" ,


33/58

cups milk

* cup flour

e&&s )eaten

cups /onterey 0ack cheese

pounds &round )eef lean%

" , ;oz$ can tomato sauce

" tsp$ minced &arlic

+ cup finely chopped onion

" tsp$ ore&ano

" tsp$ cumin

* tsp$ salt

Roast po)lano peppers in an oven or on top of &as ran&e until )listery all over%$ 2lace in a)owl cover with plastic wrap and set aside$

.rown meat and drain add tomato sauce minced &arlic chopped onion ore&ano cuminand salt to the meat alon& with * cup of water and simmer 3# minutes or until all li8uidsevaporated set aside and let cool$

2eel po)lano peppers removin& all )urn skin open and remove the seeds and slice into inch lon& strips$ Taste one strip to see how hot the pepper is$ 2o)lano peppers vary inhow hot they are$ :f they are real hot use less peppers in the casserole$%

:n a casserole dish layer startin& with peppers then meat then cheese$ /ake two or threelayers endin& with the cheese$ ?hisk to&ether e&&s milk and flour in a )owl until realsmooth$ /ake sure there are no lumps$ 2our evenly over entire casserole$ >over with alayer of Reynolds plastic wrap and cover that with foil$ .e sure the foil covers all the plastic$>rimp under the ed&es$ >ook in an oven at 34# 5 for a)out (# to 4# minutes$ Take thecasserole out of the oven and take off the foil and remove the plastic$ .e very careful therewill )e a lot of steam$ Return the casserole to the oven to )rown on top$ Appro9$ 4,"# min$

Stuffed >hicken .reast with 2rosciutto and 5ontina >heese

This is a delicious recipe! ?hen you slice the chicken )reast you have a nice presentation$.rown and &olden on the outside with color from the prosciutto and all the wonderfulcheese oozin& out on the inside$

( lar&e )oneless skinless chicken )reast half ; to 7 oz$%

cup un)leached all,purpose flour

lar&e e&&s

" * cups 2anko )readcrum)s


34/58

osher salt and freshly &round )lack pepper

M3 cup olive oil

( thin slices prosciutto to 3 oz$%

" cup li&htly packed &rated 5ontina 3 oz$%

T$ Di-on mustard

( tsp$dried sa&e leaves

/ake a pocket on the thicker side of each )reast@ Esin& a sharp )onin& or utility knife cutinto the )reast a)out * inch from one end$ >reate a pocket slicin& all the way downsideways to within a)out + inch of the other side$

Stuff each )reast with " slice of prosciutto and &rated 5ontina cheese distri)utin& it evenlythrou&hout the pocket and to the ends$ 2ress on the top of each )reast to close the pocket$

Esin& )readin& pans fill the first with the flour$ :n the second whisk the e&&s and Di-onmustard$ :n the third toss the )readcrum)s with the sa&e and a * tsp$ salt and * tsp$pepper$ Dred&e the )reast well in the flour shakin& off any e9cess$ Dip it into the e&&mi9ture turnin& to coat evenly and then dred&e it in the )readcrum)s pressin& to makethe crum)s adhere evenly$ =ently shake off any e9cess$ 2lace on a sheet pan andrefri&erate at least 3# minutes and up to 3 hours$

.efore cookin& heat the oven to 34# 5$ Heat the olive oil in a heavy nonstick skillet overmedium,heat$ ?hen the oil is very hot carefully add the chicken )reast and cook until&olden )rown a)out 3 minutes per side$ Transfer the )reast to a )akin& sheet$ .ake untilthe chicken and fillin& reach "14 5$ a)out "4 minutes$ Slice the chicken on the dia&onaland serve immediately$

Southwestern .eef Stew

?hen it is cold outside there is nothin& )etter than a )i& )owl of homemade )eef stew!

3 pounds )oneless )eef chuck top )lade chuck eye or arm pot roast%

osher salt and freshly &round )lack pepper

3 ta)lespoons olive or ve&eta)le oilN more if needed

3 cups diced yellow onions a)out medium%

3 lar&e cloves &arlic minced a)out " ta)lespoon%

+ cup chili powder

teaspoons &round cumin

" teaspoon dried ore&ano

3 ta)lespoons all,purpose flour


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" cup full,)odied% red wine

cups water

( cups prepared ve&eta)les carrots &reen )eans red potatoes s8uash or differentve&&ies dependin& on what you like%$

3 ta)lespoons coarsely chopped fresh flat,leaf parsley

Ad-ust a rack to the lower middle of the oven and heat the oven to (4# 5$ 2at the )eef drywith paper towels trim away any thick pieces of fat and cut into ",inch cu)es$ Season&enerously with salt and pepper$ Heat ta)lespoons of the oil over medium,hi&h heavy,)ased Dutch oven a)out 7,"" inches in diameter$ As soon as you see smoke rise from thepan add a 8uarter of the )eef cu)es don't crowd pan%$ Sear the )eef until two sides form adark,)rown crust ; to "# min$ total$ Transfer the )eef to )owl and continue searin& theremainin& )eef$ Set all the seared )eef aside$

Reduce the heat to medium and add the onions and &arlic to the pot$ :f the pan looks dryadd " ta)lespoon oil$ >ook stirrin& fre8uently until softened a)out 4 minutes$ Add the chilipowder cumin and ore&ano and continue cookin& stirrin& until fra&rant$ Season with saltand pepper$ Stir in the flour and then the red wine and water$

Return the )eef and any accumulated -uices to the pot$ 6ay a lar&e sheet of heavy,duty foilover the pot and usin& a potholder or a thick towel press it down in the center so that italmost touches the stew and is pressed a&ainst the side of the pot$ >rimp the foil aroundthe rim for a ti&ht seal$ >over snu&ly with the lid$ Turn the )urner to medium hi&h until youhear -uices )u))le$ 2ut the pot in the oven and cook for " hour and "4 minutes$ /eanwhilecook the ve&eta)les$ : usually steam my ve&&ies )ut you can also sautL them if you like$

Remove the pot from the oven carefully remove the foil and stir in the cooked ve&eta)les$

>over a&ain with the foil and lid$ 6et stand a)out "4 minutes so the meat rests and theve&eta)les marry with the stew$ :f the stewin& -uices are too thick -ust add + cup water ata time as needed$ Season with salt and pepper to taste$ =ently reheat if necessary and&arnish with parsley$

Turkey /eat 6oaf Sandwiches with Red Fnion etchup

: serve this sandwich open faced on Te9as Toast$ Cum!!

" ta)lespoon olive oil

" ta)lespoon )utter

" * cups minced onion

" ta)lespoon minced &arlic

" teaspoon dried thyme

" teaspoon dried ore&ano

* teaspoon &round allspice


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cup heavy cream

" * pounds &round turkey

" cup plain fine )read crum)s homemade%

e&&s li&htly )eaten

+ cup minced fresh :talian flat leaf parsley

3 ta)lespoons tomato ketchup

" * ta)lespoons kosher salt

" * tsp$ freshly &round pepper

Heat the olive oil and )utter in a heavy,)ottomed sautL pan or skillet set over medium heat$?hen the )utter is melted add the onions and &arlic and sautL for 3 or ( minutes whilestirrin& or until translucent$ Add the thyme ore&ano all,spice and heavy cream and )rin&

to a simmer$ >ontinue to simmer stirrin& fre8uently until the li8uid is reduced )y one,thirdand has the consistency of oatmeal$ Transfer to a mi9in& )owl and let cool$ ?hen cool addthe turkey )read crum)s e&&s parsley ketchup salt and pepper and mi9 well$ Transferthe mi9ture to a " * 8t$ &reased loaf pan measurin& ; *O Q ( *O Q *O%$

2reheat the oven to 34# 5$ .ake the meatloaf in the oven for a)out " hour or until theinternal temperature reaches "14 5$ Remove the meatloaf from the oven and let cool$?hen cool enou&h to handle run a parin& knife around the inside of the loaf pan and invertthe meatloaf onto a clean platter to unmold$ >over in plastic wrap and keep refri&erateduntil ready to use$

Red Fnion etchup

3 cups thinly sliced red onions 3 or ( red onions%

ta)lespoons )alsamic vine&ar

" * teaspoons honey

2inch of kosher salt and freshly &round )lack pepper or to taste

" cup store,)ou&ht tomato ketchup

2lace the onions in a heavy,)ottomed saucepan and add the vine&ar honey salt andpepper$ .rin& to a simmer over medium heat and continue to simmer for a)out "4 minutesstirrin& fre8uently until the li8uid has evaporated$ Remove the pan from the heat and letcool$ Transfer the cooled onion mi9ture to the )owl of a food processor and puree untilsmooth$ Add the ketchup and pulse several times until thorou&hly incorporated$ Ad-ust theseasonin&s transfer to an airti&ht container and store in the refri&erator$

To assem)le the sandwich@Reheat the oven to 34# 5$ >ut four lar&e slices of themeatloaf and place them on an un&reased )akin& sheet$ Top each slice with ta)lespoonsof the red onion ketchup and one slice of mozzarella cheese$ Transfer to the oven and)ake for a)out ( minutes or until the meatloaf is warmed throu&h and the cheese is melted$


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2lace the toasted Te9as toast or any thick,sliced )read% in the center of a warm servin&plate top with the meatloaf and serve open,faced$

W4#### .ur&er

>amilla Sauls)ury won W4#### for this award winnin& )ur&er$ These )ur&ers aree9pensive to make )ut without a dou)t the )est &ourmet )ur&er : have ever tasted!

Serves 1

pounds &round chuck

3M( cup packed fresh )asil leaves chopped

3M( cup drained and chopped sun,dried tomatoes packed in oil%

"M cup &rated onion

3 &arlic cloves minced or pressed

" 3M( teaspoons salt divided

3 medium,size lemons prefera)ly /eyer variety

( medium,size fennel )ul)s tops removed sliced into rin&s

1 ta)lespoons e9tra,vir&in olive oil divided

" ta)lespoons thick,cut )lack peppered )acon

"M cup chopped walnuts

( teaspoons )alsamic vine&ar

Salt

1 fresh fi&s stemmed and sliced len&thwise

3 cups )a)y aru&ula rou&hly torn

to 3 ta)lespoons ve&eta)le oil for the &rill

3M( pound a&ed Teleme cheese semi,soft cheese% sliced thinly camem)ert or )rie may)e su)stitued%

1 &ood,8uality ham)ur&er )uns split2repare a medium,hot fire in a charcoal &rill with a cover or preheat a &as &rill to medium,hi&h$

>om)ine )eef )asil sun,dried tomatoes onion &arlic and " "M teaspoons of the salt in alar&e )owl handlin& as little as possi)le$ Shape into 1 patties to fit the )un size$ 6ooselycover with plastic wrap and set aside$

=rate teaspoons zest from the lemons$ 0uice the lemons to yield ta)lespoons -uice$ 2ut


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the fennel rin&s in a medium,sized )owl and toss with the lemon -uice ta)lespoons of theolive oil and remainin& "M( teaspoon saltN transfer to a &rill )asket and &rill shakin& the)asket occasionally until soft "# to " minutes$ Transfer the fennel to a sheet of foilsprinkle with the lemon zest and wrap to keep warm$

Heat a lar&e heavy nonstick skillet on the &rill$ Add the )acon and cook until crisp$Transfer to paper towels to drain$ ?rap in foil to keep warm$

Drain the )acon fat from the skillet wipe out the skillet with paper towels and set the skillet)ack on the &rill$ Add the walnuts to the skillet and toast until &olden and fra&rantN setaside$

?hisk the vine&ar with the remainin& ( ta)lespoons oil in a small )owl and season with saltto taste$ >om)ine the fi&s aru&ula and toasted walnuts in a medium )owl$ Toss with -ustenou&h dressin& to coat$

?hen the &rill is ready )rush the &rill rack with ve&eta)le oil$

2lace the patties on the rack cover and cook turnin& once until done to preference 4 to

< minutes on each side for medium$ 2lace the cheese slices on the patties durin& the last 3minutes of &rillin&$

2lace the )uns cut side down on the outer ed&es of the rack to toast li&htly durin& the last minutes of &rillin&$

To assem)le the )ur&ers place e8ual portions of the warm &rilled fennel on each )un)ottom followed )y a cheese,topped patty )acon slices and an e8ual portion of the fi&,aru&ula toppin&$ Add the )un tops and serve$

Steak Sandwich :talian Style%

: love the roasted pepper mayonnaise with this sandwich!

Steak@

+ cup olive oil

T$ fresh minced parsley

" T$ fresh minced thyme

" T$ fresh minced rosemary

+ t$ red pepper flakes

" sirloin steak "," * l)$%

( cia)atta rolls

cups watercress or fresh )a)y spinach

2reheat &rill or &rill pan to medium,hi&h$ >om)ine oil her)s and pepper flakes for thesteakN set aside$ =rill steak on )oth sides to desired doneness a)out < minutes per sidefor medium,rare%$ Remove steak from the &rillN let rest 4 minutes )efore thinly slicin&


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a&ainst the &rain$ Toss steak strips with oil,her) mi9ture and season with salt$ .rush thecut sides of the rolls with oil and &rill until toasted while steak rests$

/ayonnaise@

" cup mayonnaise

cup -arred roasted red )ell peppers* cup creamy =or&onzola cheese

+ cup shallots chopped

* cup fresh parsley leaves

Salt and pepper to taste

2uree mayonnaise peppers =or&onzola and shallots in a food processor until smooth$Add parsley and pulse until chopped$ Season with salt and pepperN cover and chill$

To assem)le@Divide watercress evenly onto )ottom halves of rollsN top with slices of thesteak$ Spoon mayonnaise over steak then top sandwiches with remainin& rolls$ >utsandwiches in half then serve$

/eat)all Su)s

" medium,size sweet red peppers finely chopped

" lar&e &reen pepper finely chopped

" lar&e onion finely chopped

3 cloves &arlic minced" ta)lespoon ve&eta)le oil

" ;,oz% can tomato puree

" * pounds &round )eef

* cup :talian,seasoned )readcrum)s

ta)lespoons chopped fresh parsley

teaspoons dried whole ore&ano

teaspoons dried whole thyme

" tsp$ salt or to taste%

"M teaspoon coarsely &round pepper or to taste%

1 1,inch% su)marine rolls split len&thwise and toasted

=rated 2armesan cheese


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cups ; oz$% shredded mozzarella cheese

5resh ore&ano spri&s

Saute chopped pepper onion and &arlic in oil in a Dutch oven until tender$ Add tomatopureeN cover and simmer 3# minutes or until thickened$ >om)ine &round )eef and ne9t 1in&redients in a lar&e )owl stirrin& well$ Shape mi9ture into ( " *,inch% meat)alls$ .roilmeat)alls on a rack in a )roiler pan 4 minutes or until )rowned turnin& once$

Add meat)alls to tomato sauce and simmer uncovered to 3 minutes$ Esin& a slottedspoon place ( meat)alls on )ottom half of each roll on a )akin& sheet$ Spoon sauce overeach sandwich$ Sprinkle each with 2armesan cheese and "M3 cup mozzarella cheese$

.roil sandwiches 1 inches from heat until cheese melts$ >over each sandwich with top halfof roll$ Serve with remainin& tomato sauce$ =arnish with ore&ano if desired$

Salads Recipes=rilled Romaine Bndive and Tomato Salad with 6emon,.asil Jinai&retteand .lue >heese

Jinai&rette@

( teaspoons fresh lemon -uice

ta)lespoons chopped fresh )asil

"M cup sherry vine&ar

" "M cups e9tra,vir&in olive oil

" teaspoon Di-on mustard

" ta)lespoon honey

" ta)lespoon )rown su&ar

" teaspoon salt

"M( teaspoon )lack pepper

>om)ine all in&redients in a )lender or a food processor and )lend well$ Refri&erate for atleast 4 hours$

Salad@

( lar&e ripe tomatoes

( heads .el&ian endive

lar&e heads romaine lettuce


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" small red onion sliced thin

"M cup 2oint Reyes or other )lue cheese crum)led

salt and pepper to taste

Heat &rill to a)out (4# de&rees and oil &rate$ Slice tops and )ottoms off tomatoes

e9posin& seeds$ >ut endive heads in half len&thwiseN do not detach )ase$ Remove thickouter leaves of romaine trim tops a )it to neaten then slice in half len&thwise do notdetach )ase$ Season all with salt and pepper then coat li&htly with some of the vinai&rette$=rill tomatoes first a)out 3 minutes on each side$ Then &rill endive a)out " "M minutes oneach sideN don't let )urn$ =rill romaine a)out " minute cut side only$ To serve place "romaine half off center on each plate place tomato halves ne9t to it$ 6ay endive halvescrosswise on top$ =arnish with red onion and )lue cheeseN then drizzle with vinai&rette$Serves (

6am) and .ul&ur Salpicon

:n traditional /e9ican cookin& salpicon is a salad whose main in&redient is shredded meat)eef in the north and pork in the south$ This salad makes a delicious luncheon or picnicdish$

The Salad@

pound very lean lam) cut into inch pieces

" cup )ul&ur cracked ara),style wheat%

" * cups water

" cup minced fresh parsley

* cup minced fresh mint leaves

" * cups tomato seeded and finely chopped

&reen onions minced

* cup minced cilantro

" cup pine nuts

" * cups panela cheese &rated

medium avocados skinned and chopped

" small head lettuce for &arnish

The Dressin&@

+ cup plus 3 ta)lespoons lime -uice

" * ta)lespoons li8uid from a can of chipotle chiles en ado)o


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teaspoon salt

( cloves &arlic minced

+ cup plus 3 ta)lespoons olive oil

2lace the lam) in a pot cover with water )rin& to a )oil then simmer partially covered

until tender a)out " + hours$ Drain and cool the meat then shred it either )y hand orusin& the dou&h )lade in a food processor and reserve$

.rin& the " * cups water to a )oil in a medium sized pot add the )ul&ur cover and simmerfor 3 minutes$ Turn off the heat and allow the )ul&ur to steam covered for * hour$Remove the top from the pot and allow the )ul&ur to cool then refri&erate until chilleda)out " hour$

To make the dressin& whisk all the dressin& in&redients to&ether$

2lace the lam) and cooked )ul&ur in a lar&e salad )owl and add the remainin& saladin&redients e9cept the lettuce and toss to mi9 well$ Add the dressin& and refri&erate until

ready to serve )ut not lon&er than hours$ To serve mound the salpicon onto plates witha )ed of lettuce on them$

>onfetti 2asta Salad

Serves ( to 1

This salad tastes &reat the minute it's made )ut will )ecome more stron& flavored if allowedto chill a few hours )efore servin&$ ?hen makin& ahead add the cheese -ust )eforeservin&$

; oz$ Encooked small shell pasta

" pint =rape tomatoes halved

cups >oarsely chopped fresh spinach

" Cellow )ell pepper chopped

"M( cup 5inely chopped red onion

3 T)ls$ >hopped fresh dill

" , ( oz$ 2acka&e crum)led feta cheese

5resh 6emon Jinai&rette

>ook pasta accordin& to packa&e directionsN drain$ Toss pasta with tomatoes andremainin& in&redients$ Serve immediately or cover and chill up to ; hours$

5resh 6emon Jinai&rette@ ?hisk to&ether "M( cup fresh lemon -uiceN "M( cup e9tra vir&inolive oilN T)ls$ Red wine vine&ar &arlic cloves finely mincedN " teaspoon saltN and "Mteaspoon pepper$ Add more salt if needed ne9t day$


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.est :n The ?est .roccoli Salad

Serves ;

Heads 5resh )roccoli cut into small florets Reserve stems for another use%

" 2int >herry or &rape tomatoes halved

; oz$ 5resh mushrooms sliced

; oz$ .acon fried crisp drained and crum)led

" Small Red onion thinly sliced or diced

" 6ar&e Avocado diced

" " oz$ .ottle /arie's Ranch Dressin&

>om)ine all the salad in&redients in a lar&e )owl e9cept for the avocado and ranch

dressin&$ :mmediately )efore servin& add enou&h dressin& to coat the ve&eta)les andad-ust seasonin&s$ Add diced avocado and toss a final time! Gote@ .ecause of theavocado this salad will not keep overni&ht$

=or&onzola >ustards with 2eppery =reens Toasted Guts and Sliced2ears

Serves ;

This is a voluptuous &ourmet starter course! The custards are creamy and mildly salty aperfect match for the salad of peppery &reens accented with toasted nuts and slivers of aripe pear

>ustards@

Ensalted )utter for molds plus Ta)lespoons

Ta)lespoons all,purpose flour

" "M cups half,and,half heated

whole e&&s plus e&& yolks li&htly )eaten

"M pound =or&onzola cheese crum)led

Salt

Jinai&rette@

< Ta)lespoons walnut oil

Ta)lespoons mild e9tra vir&in olive oil

Ta)lespoons )alsamic vine&ar


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" Ta)lespoon sherry vine&ar

Salt and freshly &round )lack pepper

"M cup walnuts toasted and coarsely chopped

)unches watercress tou&h stems removed or 3 cups aru&ula flavorful pears such as

An-ou or >omice unpeeled halved cored and thinly sliced

2reheat the oven to 34# 5$ 6i)erally )utter ei&ht 3M( cup custard cups or ramekins andplace in a )akin& pan$

:n a saucepan melt the Ta)lespoons )utter over medium heat$ ?hen the foam su)sidesadd the flour stir well and cook stirrin& for a minute or so to cook away the raw taste ofthe flour$ Slowly add the half,and,half while whiskin& constantly and then cook continuin&to whisk until thickened enou&h to coat the )ack of a spoon 3,4 minutes$ Remove fromthe heat and &radually whisk in the whole e&&s and e&& yolks temper%$ Then whisk in thecheese until the mi9ture is smooth$ Taste and add salt if needed the cheese will add salt%$:f you like transfer the mi9ture to a small pitcher for easy pourin&$

2our the custard into the prepared custard cups$ >arefully pour hot water into the )akin&pan to reach halfway up the sides of the molds$ >over the pan with aluminum foil$ .ake thecustards until a knife inserted into the center of a custard emer&es clean 4,3# minutes$

/eanwhile make the vinai&rette@ :n a small )owl whisk to&ether all the oils and vine&arsand then whisk in salt and pepper to taste$ Cou will have a)out 3M( cup$ Ready theremainin& salad in&redients at the same time$

?hen the custards are ready carefully remove the cups from the water )ath and let rest for4 minutes$

?hile the custards are restin& in a small )owl toss the nuts with a)out Ta)lespoons ofthe vinai&rette$ Set aside$

?orkin& with " custard at a time run a knife )lade around the inside of each mold toloosen the custard then invert the custard onto one side of each salad plate$ ?hen all thecustards are unmolded in a )owl toss the watercress with all )ut a)out "M( cup of theremainin& vinai&rette and divide on the other side of each plate$ 2lace the pears fan like%over the watercress a&ain dividin& evenly and drizzle with the remainin& vinai&rette$Sprinkle with the nuts$ Serve immediately$

Althou&h this recipe will fill 1 standard custard cups )ecause the cheese custard is very

rich : su&&est you fill ; custard cups two,thirds full%$

Stacked Tomato Salad with alamata Flive 2esto and .asil .alsamicDressin&

3 l)s$ ripe tomatoes )eefsteak yellow andMor heirloom% sliced into "M,inch thick rounds

" l)$ fresh mozzarella cheese thinly sliced

alamata Flive 2esto recipe follows


45/58

Sweet .asil Dressin& recipe follows

.a)y &reen of choice for layerin& and for &arnish

alamata Flive 2esto@

" tsp$ &arlic fresh% chopped

" cup packed fresh )asil leaves washed well and spun dry

"M cup pine nuts roasted

"M( cup olive oil

" cup pitted alamata olives or other )rine packed olive

"M( tsp$ crushed red pepper optional

2ut oil in processor first then layer &arlic )asil olives nuts and sprinkle with crushed redpepper$ 2rocess into very small )its and well )lended$ /ay need additional salt dependin&on olives used$

.asil .alsamic Dressin&@

"M( cup .alsamic vine&ar

" T)sp$ Di-on mustard

T)sp$ honey

3M( cup olive oil

" leaves )asil cut into chiffonadeSalt and freshly &round )lack pepper

?hisk to&ether vine&ar di-on mustard and honey in a medium )owl$ Slowly whisk in theolive oil until emulsified$ Season with salt and pepper to taste and stir in the )asil$

Assem)ly@

2lace a tomato slice on a plate and spread with some of the pesto$ Then place a slice ofthe mozzarella on top add a few &reen leaves and finish with another tomato slice$ Coucan add another layer to make as hi&h as you desire$ Top with another small spoonful ofthe pesto and then drizzle the .asil .alsamic Dressin& over the tomato and around theplate$ =arnish with a spri& of fresh )asil and repeat to make ( to 1 plates$

Side Dishes RecipesRoasted Fnions in their Skins


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The easiest recipe ever! .ut FH! So delicious!

( medium yellow onions unpeeled halved

ta)lespoons olive oil

Salt and freshly &round )lack pepper

Ad-ust oven rack to lowest position and heat oven to (4 de&rees$ Toss onions with oil anda &enerous sprinklin& of salt and pepper$ 2lace cut side down on a rimmed )akin& sheet$Roast until onions are tender and cut surfaces are a rich &olden )rown 3# to 34 minutes$

Ad-ust seasonin&s addin& salt andMor pepper if needed and serve in their skins$

=rilled Aspara&us

" pound fresh aspara&us rinsed in cold water

3 T$ olive oil

* tsp$ salt sea salt if possi)le%

2inch su&ar

est &rated peel% of one lemon

?ith one hand at the root end of an aspara&us stalk and the other hand of the way upthe shaft )end &ently$ The aspara&us will snap where the tou&h portion ends$ >over a -ellyroll pan with foil and spread aspara&us out on top of the foil$ Drizzle with oil then rollaspara&us to coat all sides$ Slip under the )roiler a)out 3 inches away and )roil for (minutes only or place on &rill on perforated pan and &rill over direct heat for ( minutes$Sprinkle with salt and a kiss of su&ar and place on a servin& platter or individual plates$

Sprinkle with lemon zest and serve immediately$

Red Fnion Strin&s

2ut these on top of a &rilled steak$ There is nothin& )etter!

+ cup kosher salt

"# cups cold water

( red onions peeled

/i9 salt and water in a container$ Slice onions on a mandoline very thin or slice thinly )yhand$ Fnions need to sit in salt water at least two hours )efore use$

Seasoned 5lour /i9

( cups all purpose flour

" "M T$ paprika

" T$ coarse )lack pepper


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"M T$ kosher salt

/i9 all in&redients to&ether$ Take onion strin&s out of the water and drain$ Roll in theseasoned flour mi9 and deep fry in )atches at 34# 5$ in peanut oil$

=rilled Je&eta)le 2latter

: often dou)le the vinai&rette 8uantity so that : can more lavishly marinate and dress theve&eta)les$ This platter makes a )eautiful presentation$ 6ots of color!

Jinai&rette

* cup plus " ta)lespoon olive oil

3 ta)lespoons white wine vine&ar

" minced &arlic clove

+ teaspoon Di-on mustard

Salt and freshly &round pepper

Je&&ies

" whole lar&e )ell pepper red oran&e or yellow

" lar&e red onion sliced into *,inch rin&s

",pound e&&plant sliced into "M3,to *,inch rounds

" small fennel )ul) sliced "M3 to * inch thick throu&h the stem end

" zucchini a)out * pound sliced into "M3 to "M,inch thick len&ths

( small heads of radicchio 8uartered throu&h the stem end or ( to 1 endives halvedthrou&h the stem end

( red,ripe plum tomatoes halved len&thwise

Relish

red,ripe plum tomatoes finely diced

ta)lespoons minced fresh )asil or parsley

" ta)lespoons flavorful olive oil

5laky sea salt such as /aldon

>apers caper )erries &reen or )lack olives andMor 2armesan curls made with ave&eta)le peeler%$

?hisk to&ether the vinai&rette in&redient in a small )owl$ Run a thin metal skewer throu&heach onion slice to hold it to&ether$ .rush the ve&eta)les with a)out three,8uarters of thevinai&rette$ =ive the e&&plant the heaviest coat$


48/58

5ire up the &rill )rin&in& the temperature to medium$ =rill the ve&eta)les in )atches ifnecessary$ 2lan on &rillin& times of a)out " to "4 minutes for the pepper and onion slices; to " minutes for the e&&plant radicchio and endive 1 to ; minutes for the zucchini and( to 1 minutes for the tomatoes$ Arran&e the tomatoes cut,side down to start$ Turn thepepper on all sides to cook evenly and the rest of the ve&eta)les three times )rushin&with the remainin& vinai&rette as they cook$

>ook until tender removin& each ve&eta)les as it is done$ Transfer the pepper to a plastic)a& and close to let it steam and loosen the skin$ ?hen cool enou&h to handle pull off anyloose charred pieces of skin$ Slice the pepper into thin strips discardin& the seeds andstem$

Arran&e the ve&eta)les attractively on a platter$ 0ust )efore servin& stir to&ether thetomato relish$ Top the platter with the relish scatter the capers olives andMor 2armesancurls a)out and sprinkle with sea salt$

Holiday 2otatoes

( cups cooked potatoes skinned and diced

* cup onion chopped

" can cream of celery soup

" small carton sour cream

+ cup )utter

" small -ar pimentos

" * c cheddar cheese &rated

* cup cornflakes X 3 T$ )utter

/i9 all )ut the cornflakes and 3 T$ )utter$ 2our into a casserole dish$ >an )e left in therefri&erator ,3 days )efore )akin&$ Sprinkle cornflakes that have )een mi9ed with 3 T$)utter on top$ .ake at 34# 5$ for " hour$

>aramelized Fnion K =ruyere .read 2uddin&

Serves 1

" "M Ta)lespoon )utter

3 yellow onions peeled and sliced

" cup &rated =ruyere cheese

tsp$ roasted &arlic

" Ta)lespoon chopped fresh parsley

" "M tsp$ dried thyme


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3 lar&e e&&s

" cup whippin& cream

"M cup milk

"M( cup &rated 2armesan cheese

"M tsp$ salt

"M( tsp$ &round pepper

3 cups "O cu)es crustless )read or )rioche

Salt K pepper to taste

2reheat oven to 34# 5$ 6i&htly )utter 1 individual (,oz$ ceramic ramekins$ Heat )utter in aheavy lar&e pot over medium heat$ Add the onions &arlic parsley and thyme and sauteuntil onions are tender and li&htly )rowned$ Remove pot from heat$ Season mi9ture to taste

with salt and pepper$?hisk e&&s cream milk "M; cup 2armesan =ruyere salt and pepper in a lar&e )owl to)lend$ Add the )read cu)es and allow to stand "# minutes$ Stir in the sauteed onions$Transfer to prepared ramekins$ Sprinkle with the remainin& 2armesan$ 2lace the ramekinsin a hot water )ath cover with aluminum foil and )ake until the puddin& is )rown puffedand set in the center

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