Chino Chopped Vegetable Salad (Wolfgang Puck)

 Ingredients:

• 1 cup diced carrots
• ¾ cup fresh corn kernels (from about 1 medium ear)
• ½ cup diced green beans
• ½ cup diced red onion
• ½ cup diced radicchio
• ½ cup diced celery
• 1 small vine-ripened tomato, peeled, seeded, and cut into ¼-inch dice
• 2 cups mixed baby salad leaves of your choice, several small leaves reserved for garnish
• 4 tsp grated Parmesan
• Kosher salt
• Freshly ground black pepper
• 8 cherry tomatoes, halved
• Dijon-Balsamic Vinaigrette (makes ½ cup)
  • ½ tbsp Dijon mustard
  • 1 ½ tbsp balsamic vinegar
  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp safflower oil
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. For the Dijon-Balsamic Vinaigrette: In a bowl, whisk together the mustard, balsamic vinegar, and sherry vinegar. Whisking continuously, slowly drizzle in the oils to form a smooth emulsion. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 1 week.
2. Bring a pot of salted water to a boil. Fill a bowl with ice cubes and water. Put the carrots, corn, and green beans in a wire sieve, lower it into the boiling water, and cook until the vegetables are tender-crisp, 2 to 3 minutes. Plunge the sieve into the ice water to stop the cooking process. Drain well.
3. In a large bowl, combine the blanched vegetables, onion, radicchio, celery, and tomato. Put the salad leaves in a separate bowl.
4. Drizzle about two-thirds of the vinaigrette over the chopped vegetable mixture and toss well. Sprinkle in the Parmesan and toss again. Season to taste with salt and pepper. Drizzle the remaining dressing over the salad leaves and toss well.
5. Arrange beds of salad leaves on four chilled salad plates. Mound the chopped vegetable salad on top. Top the vegetables with the reserved salad leaves. Arrange cherry tomato halves around the base of the salad. Serve immediately.

Meg's Cranberry Chicken

INGREDIENTS: 

• 1/2 cup flour
• 1/4 tsp pepper
• 6 boneless chicken thighs (you can use breasts)
• 3 TBS of butter
• 1 cup water
• 1 cup fresh or frozen cranberries
• 1/2 cup packed brown sugar
• dash of ground nutmeg
• 1 TBS of red wine vinegar

DIRECTIONS: 

In a shallow dish, dredge chicken in flour and pepper.

In the skillet, melt butter over medium heat. Brown chicken on both sides. Remove and keep warm.

In same skillet, combine water, cranberries, brown sugar, nutmeg, and vinegar. Cook and stir until berries burst, Return chicken to skillet. Cover and simmer for 25-30 minutes until chicken is tender. Serve over rice.

 

For the rice: cook white rice, (add: butter, chopped pineapple, and shredded coconut)

Raspberry Coulis

 Ingredients:

1/2 cup granulated sugar

3 Tablespoons water

12 ounce bag of frozen raspberries (thawed)

1 teaspoon of Kirsch or Framboise

Direction:

Heat the sugar and water in a small saucepan over medium heat stirring time to time until the sugar dissolves, about 5 minutes.

Put the raspberries and the sugar syrup in a blender and purée.

Strain through a fine mesh sieve to remove seeds and stir in the Kirsch or Framboise, if using.

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Hollandaise

 Ingredients:

2 egg yolks

1 1/2 teaspoons of lemon juice

1/2 stick of butter melted

Salt

Pepper

Cayenne pepper

Directions:

Add the lemon juice to the egg yolks and whisk until foamy. Place over a pot of simmering water and start mixing until the yolks and lemon juice start to thicken. Slowly drizzle the warm melted butter into the egg yolk mixture until you get a sauce consistency. Season with salt, pepper and cayenne.

Keep warm until service. 

Bouchon Bakery OH OHs

Chocolate Biscuit (Biscuit au Chocolate)

Ingredients:

All-purpose flour:  33 grams 

Almond flour/meal:  25 grams

Unsweetened alkalized cocoa powder:  16 grams

Eggs:  123 grams

Egg yolks:  58 grams

Granulated Sugar divided: 111 grams and 23 grams

Egg whites: 74 grams

Directions for making the biscuit

Preheat the oven to 350 degrees F. Line a half-sheet pan with a Silpat or spray the sheet pan lightly with nonstick spray, line with parchment paper and then spray the parchment. 

Place the all-purpose flour in a large bowl. Sift in the  almond flour; break up any lumps remaining in the sieve and add them to the bowl. Sift in the cocoa powder and whisk to continue.

Place the eggs, yolks and the 11 grams of sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-low speed for about 1 minute to combine. Increase the speed to medium and whip for about 5 minutes, until the mixture is thick and pale yellow. Scrape down the sides of the bowl, then whip on medium high speed for another 5 minutes, or until the mixture has thickened. When the whisk is lifted, the mixture should form a slowly dissolving ribbon.

Whip the whites in a clean and dry mixer bowl with a clean whisk attachment on medium speed for about 45 seconds, until foamy. Lower the speed and slowly add the remaining 23 grams of sugar, then increase the speed to medium-high and whip for 2 to 2 1/2 minutes, until the whites are glossy with soft peaks.

Fold the dry ingredients into the yolk mixture in 2 additions then do the same with the egg whites. Pour the batter into the prepared sheet pan and using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for 15 minutes, until a skewer inserted in the center comes out clean and the cake springs back when you touch it lightly. Set on a cooling rack and cool completely.

Lay a piece of parchment paper on the back of a sheet pan. Run a knife around the edges to loosen the cake and invert it onto the parchment. Remove the Silpat or parchment from the top of the cake.

Note the cake can be wrapped in a few layers of plastic wrap and then held at room temperature for up to 4 hours , refrigerated for up to days or frozen for up to two weeks.

PROCEED TO OH OH Recipe.

Ingredients:

1 chocolate biscuit (see above)

Sweetened Whipped Cream (recipe follows) 150 grams

Brune pate a glacer (or dipping chocolate) 400 grams

Crunchy-dark chocolate pearls (optional) 18 grams

Crunchy-white chocolate pearls (optional) 18 grams

Directions:

Place a piece of parchment paper the size of the sheet pan on a cutting board and set the chocolate biscuit on the paper. Trim the edges to straighten them Turn the biscuit so that a short end is facing you. Spread the sweetened whipped cream in a thin, even layer over the cake, leaving a 1/4 inch border all around.

Using the parchment paper to help you, lift the short end nearest you and fold about 1/2 inch of the cake over, just enough to begin rolling, then continue to lift up the paper to roll the cake into as tight a roll as possible, stopping when you reach the center of the cake. Repeat, rolling from the opposite side until the rolls meet in the middle.

Cut the rolls apart. Cut two 12-by-8 inch pieces of parchment paper. Place a roll lengthwise along the edge of a paper and roll it up in the paper, pulling back on the roll from time to time to tighten it, using your hands, or bench scrapper. Tape the paper in the center and at the ends and the repeat with the remaking roll. Freeze the rolls overnight.

ENROBE THE ROLLS IN MELTED DIPPING CHOCOLATE:

Trim the ends off the rolls, then cut each roll into 4 pieces. Work quickly as you want to dip into the chocolate while the rolls are still frozen.

Heat the pate a glacer or dipping chocolate until melted. For most professional results, strain the melted chocolate into a small deep bowl Just large enough to hold one of the eight Oh Ohs. Dip one Oh Oh at a time into the hot chocolate, making sure to cover the sides also then remove letting the chocolate drip back into the bowl and place on a Silpat. Let the glaze begin to set then garnish with pearls

Sweetened Whipped Cream (small batch)

Heavy Cream. 150 grams

Powdered sugar: 5 grams

1/2 vanilla bean split in half lengthwise

Place all ingredients into a chilled mixing bowl then whip the cream till thick.   

Cherry Pie (Ad Hoc at Home)

INGREDIENTS:

Filling:

2 tablespoons cornstarch

2 tablespoons water

7 cups sweet cherries, such as Bing, pitted

3/4 to 1 cup granulated sugar

1 tablespoon vanilla bean paste OR pure vanilla extract

DIRECTIONS:

Combine the cornstarch and water in a small bowl, stirring to dissolve the cornstarch. 

Put 5 cups of the cherries in a large bowl; set aside. Put the remaining 2 cups cherries in a Vita-Mix and blend to a purée; don’t worry if there are some small pieces of cherry remaining. Taste the purée to check how sweet it is.

Combine the purée, sugar (3/4 cup if the cherries are sweet and up to 1 cup if the cherries are tart), and vanilla paste (not the extract) in a medium saucepan, bring to a simmer over medium heat, and simmer for about 30 minutes, stirring often to prevent the bottom from burning, until the mixture has reduced to 1 1/4 to 1 1/2 cups. Reduce the heat to medium-low and, stirring constantly, add the cornstarch slurry.

Bring to a boil, stirring, and cook until the mixture becomes translucent again. Remove from the heat, spoons little of the purée mixture onto a plate and let cool slightly, then rub it between your fingertips to feel for any remaining grains of cornstarch. If necessary, cook slightly longer to dissolve the cornstarch. Transfer the filling to a medium bowl and stir in the vanilla extract (if using). Let cool completely.

Roll out the dough, place one piece in a pie plate and the other on a baking sheet, and refrigerate as directed below.

Remove both doughs from the refrigerator.

Position one oven rack in the bottom of the oven and the other in the center and preheat the oven to 400 degrees F.

Stir the purée into the whole cherries and pout into the pie shell. 

At this point, if the top crust is too hard to shape, let it rest at room temperature for a few minutes Moisten the rim of the pie shell with some of the beaten egg. Cover the filling with the top crust and press the edges together to seal. Pinch to top and bottom crusts together to seal and create a raised edge to the crust. Trim away the excess dough overhangs the rim.

Brush the top crust with the beaten egg and sprinkle with sugar if desired. Using a paring knife, cut a few slits in the top of the pie for steam vents. Put the bottom rack of the oven and bake for 20 minutes at 400 degrees.

Lower the heat to 375 degrees F, move the pie to the center rack and bake until the crust is golden and filling is bubbling. 20 to 30 minutes.

Transfer the pie to a cooling rack to cool.

BASIC PIE CRUST

2 1/2 cups (300 grams) all purpose flour, plus additional for rolling.

1 1/4 teaspoons kosher salt

2 1/2 sticks unsalted butter, cut into 1/2 inch pieces and chilled

About 5 tablespoons ice water

Combine the flour and salt in a large bowl, then add the butter and toss to coat with flour. With your hands or a pastry blender, work the butter into the flour, tossing and incorporating any pieces of butter that have settled at the bottom of the bowl, until the butter pieces are no larger than a pea. Drizzle 1/4 cup of ice water over the top and, using a fork, mix the dough until it just holds together when pinched; add the remaining tablespoon of water if the dough is very dry. Knead the dough until it is completely smooth and the butter is incorporated.

Divide the dough in half, with one piece slightly larger than the other. Shape each half into a 1 inch thick disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to one day.

If the dough is too hard to roll, let it rest at room temperature for a few minutes or pound it a few times with a rolling pin. Lightly dust the top of the larger disk of dough with flour and roll it out to a 13 or 14 inch round, about 1/8 inch thick. Fold the dough in half and transfer to a. 9 or 10 inch pie plate, gently easing the dough into the corners and up the sides.

Roll out the second piece of dough in the same manner, to a 12 round, about 1/8 or an inch thick. Place on a parchment-lined baking sheet. Refrigerate both doughs for 15 minutes.

Lemon Sabayon—Pine Nut Tart (French Laundry)

PINE NUT CRUST
Ingredients:
2 cups (10 ounces) pine nuts (un roasted)
1/3 cup sugar
3 cups (360g) all-purpose flour
16 Tablespoons unsalted butter at room temperature
1 large egg
1 teaspoon vanilla extract

Directions:
This recipe makes enough for three tarts. Due to the use of only one egg in the ingredients it is not easy to provide a recipe for a single crust. The extra dough can be frozen for future use.

Place the pine nuts in a food processor and pulse a few about five or six times. Do not over-pulse at this time to prevent pulling the oil out of the nut. Add the sugar and flour and continue to pulse until the nuts are finely ground. Place the mixture in the bowl of a stand mixer and with the paddle attachment and add the softened butter, the egg and the vanilla extract then mix to incorporate all the ingredients.

Divide the dough into thirds. Wrap each piece in plastic wrap and refrigerate fo at least 10 minutes before using. Unused dough can be frozen for future use.

Pre-heat the oven to 350 degrees. Generously butter and flour a 9 inch fluted tart ban with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the chilled dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 10-15 minutes, then rotate the shell and continue baking for another 10-15 minutes, or until the shell is golden brown. Remove the shell from the oven and let it cool while you make the filling. COOKS NOTE: I bake 12 minutes rotated the cooked another 12 minutes.


LEMON SABAYON:

Ingredients:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup of sugar
1/2 cup of fresh lemon juice
6 Tablespoons of cold unsalted butter cut into 6 pieces.


Directions:

Bring 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the metal mixing bowl you will be using for the sabayon.

In the mixing bowl, add the sugar and eggs and whisk for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot with simmering water and using a large whisk, whip the mixture while you turn the bowl for even heating. After about 2 minutes, when the eggs are foamy and have thickened, add one third of the lemon juice. Continue to whisk vigorously and when the mixture thickens again, add another one third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened, light in color, and whisk leaves a trail in the bottom of the bowl. The total cooking time should be approximately 8 to 10 minutes.

Turn off the heat, but leave the bowl over the water as you add the butter. Whisk the butter one piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart shell and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is till warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon rotating the tart if necessary for even color. Do not leave the oven, this will happen in a few seconds.

Remove the tart from the boiler and let it sit for at least 1 hour before serving.  Serve room temperature or cold.

Lemon Orzo Pasta Salad with Cucumbers and Olives

INGREDIENTS:
1 1/2 cups of dried orzo (I used 10 ounces)
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2-4 tablespoons of fresh squeezed lemon juice (depending on taste)
1 medium English cucumber, diced
1 large tomato diced or 8 ounces of halved cherry tomatoes
1/2 cup of coarse lay chopped fresh herbs; use any combination of parsley, cliantro, basil, dill or mint
1/2 cup of pitted olives
1 cup canned or jarred artichoke hearts drained and chopped.

DIRECTIONS:
Bring a large saucepot of salted water to a boil. Add orzo and cook until tender, 6-10 minutes or as described on package. Drain

While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the drained, cooked orzo to the dressing and mix well.
Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and /or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

BBQ Sauce: MasterClass Aaron Franklin

INGREDIENTS:
2 Tablespoons of fat
1/3 of white or yellow onion roughly chopped
4 cloves of garlic
1 cup of light brown sugar
1 cup of apple cider vinegar
2 cups of all natural organic ketchup
1 teaspoon of smoked paprika
1 teaspoon of mustard powder

Directions:
Sauté onion in fat until starting to brown, then add the garlic cloves and continue to cook for about a minute. Add remaining ingredients and simmer for about 30 minutes.

Blend in Vitamin until you have a smooth BBQ sauce.

The sauce can be stored in the refrigerator for up to one week.

Blueberry Cake - Dottie Blaisdell

Ingredients:
2 1/2 cups of all purpose flour
1/2 cup of shortening
1 cup of sugar
1 teaspoon of baking soda
2 teaspoons of cream of tartar
1 egg
1 cup of milk
1 teaspoon of vanilla
1 teaspoon of cinnamon
Salt (no amount) start with 1 teaspoon


Directions:
Mix dry ingredients and add wet ingredients
cream shortening and sugar
On top sprinkle 1/4 cup in all of cinnamon and sugar.

Lemon Capellini (Ina Garten)

Ingredients:
2 sticks of butter
Zest of two lemons
Juice of two lemons
2 Teaspoons Kosher Salt
1 Teaspoon Pepper

One pound of dried capellini.


Directions:
Fill a large pot with water and a 2 tablespoons of salt and a 2 tablespoons of olive oil and heat to boiling. Add the dried capellini and cook 3-4 minutes until cooked al dente. Reserve pasta water.

For the sauce:
In a 12 inch stainless skillet add the butter; zest and juice of two lemons; salt and pepper. Combine when melted. Once the pasta has cooked, drain and add pasta to the lemon sauce. Mix to combine and allow to absorb the sauce for a few minutes.

Divide into serving bowls.

NOTE: If making or purchasing fresh pasta please note that it cooks much faster than dried pasta.

Basic Pasta Recipe (James Beard)

This recipe makes enough pasta to serve 4 as an appetizer or 3 as a main course.

INGREDIENTS:
1 1/2 cups of all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon of olive oil (if using the food processor or stand mixer)


DIRECTIONS:

Food Processor

Put the metal blade into the food processor. Measure in the flour and salt and process  briefly to blend them. Drop the eggs and oil through the feeding tube, and let the machine run until the dough begins to form a ball; around 15 seconds should do it. Once you become familiar with the method, you'll be able to correct the recipe at this point. If the dough is too sticky and tablespoon or two more flour. If the dough is too dry, add a few drops of water or part of an egg. Process again briefly.

Turn the dough onto a floured surface. you will notice that this method results in the yellowest and stickiest dough of all. That's because it;;s already half kneaded. Due your hands with flour and continue the kneading. Work for 3 to 5 minutes, adding more flour if necessary, until you have a smooth ball of dough. Set it to rest under a dish towel or in plastic wrap.


RESTING:
I cannot emphasize too strongly the importance of letting the dough rest between the kneading and the rolling. During this period, which should last at least 30 minutes and can continue in the refrigerator for days, gluten in the flour relaxes and the dough becomes soft, all blended, and easy to work. I've put many a worrisome dough to rest under a dish towel only to retrieve it 2 hours later, in perfect condition for rolling.

White Chicken Chili (Taste of Home)

INGREDIENTS"
1 pound boneless white meat rotisserie chicken chopped
1 medium Onion, chopped
1 Tablespoon Olive Oil
2 Garlic Cloves , minced
2 14 Oz cans of chicken broth
1 4 ounce can of green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
3 cans of great northern beans, drained and divided
1 cup shredded Monterey jack cheese
Sliced jalapeno pepper (optional)


DIRECTIONS:
In a Dutch oven over medium heat, cook onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne and rotisserie chicken; bring to a boil.

Reduce heat to low. With a potato masher or an immersion blender, mash one can of great northern beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with cheese and, if desired, jalapeno pepper.

Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Yeasted Belgian Waffles (King Arthur Flower)

Ingredients:
1 1/2 cups (340 grams) Lukewarm Milk
6 Tablespoons (85 grams) melted butter
2 to 3 tablespoons maple syrup
3/4 teaspoons salt
1 teaspoons vanilla
2 large eggs
2 cups (241grams) King Arthur all purpose flower
1 1/2 teaspoons of instant yeast

Directions:
Combine all ingredients and allow to sit at room temperature for 60 minutes. Then place in refrigerator overnight.
Place 1/3 cup of batter in each of the 4 wells in the waffle maker and cook for 4 minutes.

I used a setting of ‘4’ on the waffle iron.

You can place the waffles into a 200 degree oven to keep warm until all waffles have been cooked.

Serve with your favorite toppings.

Asian Style Braised Boneless Beef Short Ribs

Ingredients

3 pounds boneless beef short ribs

3 tablespoons canola oil (I don't measure)

Several grinds black pepper

2 teaspoons of five spice powder

1 tablespoon of garlic, coarsely chopped

1 tablespoon ginger, coarsely chopped

1 teaspoon hot chili garlic sauce (clear plastic bottle – Rooster on label)

8 tablespoons soy sauce

2 cups rich chicken stock (I used chicken broth and add 1/2 package of glace) (Glace purchased at Let’s Get Cookin.

2 teaspoons cornstarch

4 teaspoons water

3 scallions minced and sprinkled over for garnish

1 teaspoon roasted sesame oil

Served with steamed rice.

Method:

1. Preheat oven to 375
2. Season the meat with pepper. 
3. Heat oil in a dutch oven until hot. Brown meat on all sides, remove from pan and set aside. Add 5 spice powder, garlic, and ginger to pot. Stir until it becomes aromatic.
4. Add chili sauce, soy and chicken stock to pot.
5. Return meat to pot and coat with liquid. Cover with a tight fitting lid. Place in oven for 45 minutes. Turn meat and cook for another 45 minutes.
6. Place pot on stove top. Remove meat. 
7. Bring the sauce to a boil. Make a slurry of the cornstarch and water then add to the sauce. Continue to gently boil  the sauce to allow it to thicken. Once sauce is thickened slice meat in ½ inch slices. Stir in sesame oil. Warm the meat in the sauce. Sprinkle meat with scallions. Serve with steamed rice.

Note:  This dish can be made ahead and placed into the refrigerator to cool. A layer of fat will form on the surface. Remove visible fat and reheat in an oven at around 200 degrees. This can also be done on the stove top by warming on a low burner.