Bagna Cauda

Ingredients

¾ cup olive oil
6 cloves garlic, finely chopped
8 anchovies fillet in oil, drained
4T butter, cut into small pieces, cold pepper

Vegetables:
raw bell peppers, endive, fennel, roasted peppers,

1. Wash and cut the vegetables into sticks.

2. In a small saucepan, combine the olive oil, garlic, and anchovies over low heat, stirring until the anchovies are dissolved, about 5 minutes. Be sure to be careful and not burn the garlic.

3. Remove the pan from then heat and add the cold butter and whisk until combined. Add 4-5 grinds of pepper.

4. Pour the sauce into a small ramekin and serve warm with vegetables.

TIPS & TRICKS

• Make sure to use good quality olive oil.
• The dip can be made ahead and reheated over low heat.
• The dip is best severed warm, so use a butter warmer, serve in little dish over candle, or keep in pan and reheat as needed.
• This dip is incredible to toss with pasta or use as a topping for crostini.
• You can serve it drizzled over vegetables or just roasted peppers as a first course.
• Raw cucumbers are also nice with this. Cooked cauliflower, boiled potatoes or a baguette loaf, cut on diagonal are also lovely.

Chocolate Salami - Salame al Cioccolato

Ingredients

8oz. dark chocolate, 60% cacao or more, chopped
2T cocoa powder, sifted
7T butter, softened
2/3 cup super-fine granulated sugar
3 egg
1 tsp. vanilla extract
7 oz. tea biscuits, digestive cookies, or Marie biscuits
¾ cup shelled pistachios, toasted and coarsely chopped
¾ cup raw almonds, toasted and coarsely chopped
3T Confectioners’ sugar

1. Place the chocolate in a medium-size, heatproof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted. Remove from heat and set aside to cool slightly. Add the cocoa powder.

2. Place the cookies/biscuits in a bowl or plastic bag and break into small pieces, about the size of a dime.

3. In a medium bowl of you mixer (or by hand), beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Note: the mixture will look broken.

4. Stir the vanilla, and cooled chocolate; mix until combined.

5. Fold in the broken cookies and nuts and mix well.

6. On your counter, tear off a large piece of plastic wrap, or parchment paper about 15 inches long, place half the batter down the middle of the plastic in a log shape. Roll the plastic up around the batter and, using your hands, roll it back and forth then twist the end closed. Now using your hands roll it back in forth to create a smooth cylinder similar to salami. Repeat with remaining batter.

7. Place the chocolate salami in the refrigerator for at least 3 hours.

8. Once the salami is set, place on a clean piece parchment paper on your counter. Unwrap the salami and place onto the paper; dust the salami with Confectioner’s sugar. Reroll in the parchment and place back into the refrigerator.

9. When ready to serve, unwrap, slice to desired thickness, and place onto a platter.

TIPS & TRICKS

• Super-fine sugar, also called baking sugar, can be made at home. Just place granulated sugar in a food processor and process until the sugar is as fine as sand. Voilà!! Super-fine sugar!!
• You can use any cookie, tea biscuit, or vanilla wafer-style cookie. I like the Marie biscuits because they are crunchy and just slightly sweet.
• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired.
• You can use any nuts: hazelnuts, macadamia or walnut; all substitute very nicely.
• You could also substitute one of the nuts for dried fruits, figs, candies orange peel, or cranberries. All are delicious additions.
• I roll the salami into 2 logs, but you could roll it into 1 large one and slice it and serve it on a plate with a fork for dessert.
• Since this cookie has raw eggs, it is best enjoyed within a few days.

Orange, Fennel, Black Olive Salad with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper

Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula

1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.

2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve

3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.

4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.

5. Place the dressed salad on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.

Potato Dauphinoise

Ingredients

1½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
2 ½ pounds potatoes

1. Preheat oven to 425° F.

2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with 1 teaspoon of salt and 4-5 grinds of pepper. Set aside.

3. Peel the potatoes and slice into 1/8 slice, place in a bowl of cold water.

4. When ready to cook drain the potatoes from the water, and pat dry very well. Place in a large bowl; toss the potatoes with 1teaspoon salt and 4-5 grinds of pepper.

5. Layer the potatoes into an 8x10 oven-proof baking dish over-lapping the slices as you go.

6. Pour the milk mixture on top pushing the potatoes so that they are submerge under the milk.

7. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.

8. Remove from oven and let cool 10-15 minutes before serving.

TIPS & TRICKS

• You can prepare the milk mixture & the potatoes ahead, but combine them just before cooking.
• If you want a starchy potato, I like to use Yukon gold potatoes but you can also use Idaho or Russet.
• Potatoes can be peeled and slice a day or 2 ahead, just keep covered in a container with water. Drain and dry well before using.
• Milk mixture can be infused the day ahead, just bring to room temperature or pop in the microwave for a few minutes before adding to the potatoes. The warmer the milk, the quicker the cooking process will be.
• Potatoes need to sit 10-15minutes before serving to allow the cream to set; otherwise they will have a soupy texture.
• They can be cooked earlier in the day and reheated in a 350° oven for 15-20 minutes then served directly after.

Pork Tenderloin stuffed with Spinach, Ham, & Cheese

Ingredients

2T Butter
1 shallot, finely chopped
1 pound baby spinach, washed, drained and slightly damp
3T olive oil
2 pork tenderloin, approx 1 ½ lb each
10 slices prosciutto d’ Parma
1 cup Parmigano-Reggiano cheese, sliced with a potato peeler into curls
salt & pepper
butcher twine
1 cup chicken stock

1. Spinach: In a large pan with a lid over medium heat, add the butter; when warm, add the shallots and sauté for about 2-3 minutes, or until they just begin to soften. Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.

2. Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper.

3. Remove the spinach from pan and place in a colander lined with a clean kitchen towel. Allow the spinach to cool slightly, Twist the spinach in the towel and using your hands squeeze out any excess water. Then chop then spinach finely and set aside.

4. Pre heat the oven to 400º F.

5. Pork: Place one of the pork tenderloins onto a cutting board. Slip your boning knife under the shiny silver skin and remove it from the meat. There is no need to remove the little bits of fat.

6. Holding the knife parallel to the tenderloin, make a cut though the center, but not going all the way though to the other side. The pork will fold open like a book. Flip the meat over and place a piece of plastic wrap on top and gently pound the tenderloin out until you reach an over all thickness of ¼ inch. Set aside and repeat to the other tenderloin.

7. Lay the pounded tenderloin back on the cutting board. Place 5 of the prosciutto slices on top of the pork, over lapping slightly as you go.

8. Place one half of the spinach mixture evenly down the center of the loin; top with one half of the cheese.

9. Carefully roll the tenderloin up. Use butcher twine to secure it closed. Repeat with other tenderloin. Season the outside with salt & pepper.

10. Place a large ovenproof skillet on the stove on medium-high heat. Add the 3 tablespoons of olive oil. Once the oil is very hot, add the tenderloins. Sear each side of tenderloin until golden brown; about 2-3 minutes a side.

11. Carefully place the skillet into the 400º F oven and roast until the internal temperature reaches135-140º F inside, about 15-20 minutes, depending on the thickness of the tenderloin.

12. Transfer the meat to a carving board; loosely tent with aluminum foil and let rest for 10-15 minutes.

13. While the meat is rest place the pan on the stove over medium -high heat. CAREFUL THE HANDLE IS HOT!! Add the chicken stock and deglaze the pan scraping the bottom to get all the brown bits. Set aside.

14. Remove the string and slicing the tenderloin, place on a plate or platter. Spoon the pan sauce on top of the meat. Serve with the dauphinious potatoes.

TIPS & TRICKS

• Spinach can be sautéed a day or 2 in advance.
• The pork can be pounded the day ahead then assembled early in the morning of your party. Wrap the stuffed tenderloin in plastic or parchment. Pat dry with paper towels before searing to insure you get a beautiful brown sear.
• Left over pork makes a great lunch or sandwich.

Candy Cane Cheesecake

Ingredients

Crust:
1½ cups chocolate cookie crumbs
4oz butter, melted

Filling:
24 oz. cream cheese, room temperature
¾ cups granulated sugar
4 eggs
1 tsp. peppermint extract

Topping:
1 pint sour cream
2T granulated sugar
1 tsp. peppermint extract
¼ cup crushed candy canes

1. Pre-heat oven to 350° F.

2. Crust: In a small bowl, combine the chocolate cookie crumbs and the melted butter. Stir until the mixture comes together. Using your fingers, press the mixture into the bottom and sides of a 10-inch spring form pan. Set aside.

3. Filling: In a large bowl of your mixer, add the cream cheese and sugar; beat at medium speed until creamy and smooth. Add the eggs, one at a time, beating after each one until combined. Add the peppermint extract.

4. Pour the mixture into the prepared pan and bake for 30-35 minutes in a 350° F oven until the cake is set. Remove from oven and cool for 30 minutes.

5. Topping: Re-Heat oven to 475° F.

6. While the filling of the cheesecake is cooling, in a small bowl, combine the sour cream, sugar and extract. Stir until combined.

7. Place the mixture on top of the cooled cheesecake, spreading it out evenly.

8. Place the cheesecake in the 475° F oven for 5 minutes.
9. Remove from the oven and let the cheesecake to cool; once completely cooled, place in the refrigerator for 12 hours to set and chill.

10. Remove the cheesecake one hour before serving to let the cake come to come up to room temperature. Immediately before serving, top the cake with the crushed candy canes. Cut into slices, enjoy!

NOTE ** Cake needs to chill 12 hours **

TIPS & TRICKS

• 1 sleeve of graham crackers yields 1 cup of crumbs.
• Mix the eggs on low speed and scrape the sides of the bowl down after each addition to ensure that all the cheese gets incorporated into the batter.
• Cheese is best served at room temperature, o make sure to remove the cake from the refrigerator an hour before serving so that the flavors are smooth and creamy.
• Top the cheesecake with the peppermint at the last moment because the candies will melt/bleed on to the top. If you’re not enjoying the whole cake at one time, just top each slice before serving.
• You could top the cake with junior mints, York peppermint patties, or shaved chocolate to serve it year round.

Lamb Briouats

Ingredients

2T olive oil
1 medium onion, finely diced
1½ tsp. whole cumin seeds, toasted* (or 1 ½ tsp. ground cumin)
1½ tsp. salt
1 tsp. pepper
1 tsp. paprika
¼ tsp. cinnamon
1-pound ground lamb
3 eggs, slightly beaten

1 package Phyllo /Filo dough, defrosted
½ cup butter, melted

1. Preheat the oven to 400° F.

2. In a medium sauté pan over medium heat, heat the olive oil; once warm add the onions and sauté 4-6 minutes or until soft. Add the ground cumin, salt, pepper, paprika, and cinnamon. Stir until combined and cook for 1 minute.

3. Then add the meat, stirring and breaking the meat up into small pieces. Cook until meat is brown and cooked though; about 5 minutes more.

4. Add the beaten eggs and stir constantly until the eggs are cooked and there is no liquid left. Remove from heat and let cool completely.

5. Unroll the sheets of the phyllo dough on a flat surface and cover with a towel. Place 1 sheet on the counter and brush the sheet lightly with butter. Place another sheet on top. Using a knife or scissors, cut the dough into four 2-inch strips. Place all the strips except one under the towel so that they will not dry out.

6. Place a tablespoon of the meat mixture in the bottom corner of the stripe of dough. Take a left corner and fold it over to the right, making triangle. Continue folding the dough left, right up the column of dough ending with the cute little triangle shaped package. Brush the edge with butter and fold over to seal close. Place on a baking sheet. Repeat with all the phyllo dough and meat mixture.

7. Place the baking sheet into the oven and cook until golden brown, about 15-20 minutes.

8. Serve warm.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine grind.

TIPS & TRICKS

• You can substitute the ground lamb with ground beef or turkey.
• I like to make the filling the day before so that it is really cold.
• Briouats can be prepared then frozen. Place the briouats on a sheet pan in the freezer, once they are completely frozen place them in an air tight container until ready to use. Once ready to serve, remove directly from the freezer and bake in a 350º oven for 20-25 minutes until golden brown.
• I double the filling since you have enough phyllo dough to make two recipes, or use leftover phyllo for another use.

Zaalouk, Moroccan Eggplant

Ingredients

2 medium Italian or globe eggplants (about 2 pound)
6T olive oil
1 14.5 oz. can of diced tomatoes
1½ tsp. whole cumin seeds toasted* (or 1 ½ tsp. ground cumin)
¼ tsp. cayenne pepper
½ tsp. paprika
1 tsp. salt
3 cloves garlic, crushed
¼ cup fresh lemon juice
2T parsley, finely chopped

1. Preheat the oven to broil, place an oven rack near the broiler.

2. Cut the eggplants in half and place them skin side up on a baking sheet pan.

3. Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.

4. Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.

5. In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.

6. Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.

7. Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.

8. Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
• In the summer, you can substitute fresh tomatoes for the can.
• This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!

Butternut Squash Soup with Spicy Pepitas

Ingredients

3T olive oil
1 medium onion, peeled and medium diced
2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups)
1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup)
1½T fresh sage, chopped
4-5 cups chicken stock
Salt & Pepper

2 cups raw pepitas
1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin)
1 tsp. salt
1 tsp. ancho chili powder
1 tsp. black pepper
2T lime juice

1. In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.

2. Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.

3. Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.

4. Pepitas: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.

5. Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.

6. Serve the soup in bowls or cups and garnish with pepitas.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.

2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• The smaller the cubes of squash, the quicker it will cook.
• The soup can be made 2 days in advance.
• Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
• You can serve the soup in little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.

Goat Cheese Truffles

Ingredients

16 oz. goat cheese
¼ cup Greek yogurt
1tsp. herbs de Provence

Roll:
½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds
2T chopped parsley
½ cup dried cranberries finely chopped
½ cup spices: sesame seeds, everything bagel, or poppy seeds

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a bowl of your food processor, pulse the goat cheese, yogurt, and herbs de Provence until well blended.

2. Damped your hand with water and place a teaspoon of the cheese mixture into the palm of your hand; roll into a small ball. Place on a parchment-lined baking sheet. Repeat until all the cheese is rolled into balls.

3. Cover the tray with plastic wrap and refrigerate until firm, about 2 hours or over night. Once the cheese balls have firmed up, remove them from the refrigerator and roll into the nuts, fruits and seeds, coating the outside of the balls completely.

4. Place on serving tray with crostini. Cheese Truffles are best when served room temperature.

Crostini

1. Preheat the oven to 400º F. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes.

TIPS & TRICKS

• If the cheese gets too soft while rolling into balls, place the mixture in the refrigerator to firm up a bit.
• Goat cheese balls can be rolled 2 days in advance. Then, the morning of your event, roll the balls in the different coatings.
• Cheese is best served at room temperature, so remove the truffles from the refrigerator 30 minutes before serving them.
• I placed the balls in little paper cups to make them look more like truffles.

Crabby Cake With Remoulade Sauce

Ingredients

Crab Cake:
1 pound fresh crab meat
¼ cup celery, finely diced
¼ cup green onion (white & light green part only), finely diced
1T parsley, finely chopped
1tsp. mustard, creole or whole grain
1tsp. lemon zest
2T lemon juice
1cup fresh breadcrumbs
Salt & pepper
2 eggs
½ cup olive oil

Remoulade:
1¼ cup mayonnaise (store bought or homemade see below)
¼ cup mustard, creole or whole grain
2T prepared horseradish
1T paprika
1 tsp. salt
¼ tsp. cayenne
¼ tsp. black pepper
1tsp. lemon zest
¼ cup lemon juice
¼ cup green onions, (white & light green part only), finely chopped
¼ cup celery, finely chopped
¼ cup Cornichon pickles finely chopped
Salt & pepper

1. In a large bowl, add the crab, with your fingers break it up into pieces and check for any shells.

2. Add the celery, parsley, onions, mustard, lemon zest, juice and breadcrumbs. Carefully toss to keep the crab in nice-size pieces. Season with 1 tsp. salt and 4-5 grinds of pepper.

3. In a small bowl beat the eggs then add to crab and mix until well combined.

4. Place in refrigerator for 20 minutes, (no longer that 2hrs or it will get to soggy) Remove the crab mixture from the fridge. Place about a tablespoon of mixture in your hand and shape into ball. Place on tray, or mat. Repeat with remaining crab mixture.

5. In a medium sauté pan, over medium heat add half the oil, allow it to heat up then place several crab balls into the pan (don’t overcrowd) Pat them down slightly into cakes. Cook the crab cakes 2-3 minutes on each side, until lightly brown. Remove from pan and place on tray. If necessary add the remaining oil and sauté the remaining cakes. Set aside

6. Remoulade Sauce: In a small bowl, combine all the ingredients and mix until combined, then season with salt and pepper.

7. Serve crab cakes warm or cold with sauce.

Mayonnaise

3 egg yolks
2tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In the bowl of food processor, combine the egg yolks, mustard, vinegar, salt & pepper. Pulse until combined. With motor running slowly, add a few drops of the oil then in a steady stream, add the remaining until the mixture becomes emulsified.

Tips & Tricks

• Crab cakes can be completely made and fried the day ahead. Allow to cool completely then cover and refrigerate. Right before serving, place the crab cakes on a rack on a baking sheet into a 425° oven for 5 minutes to reheat. Serve warm with sauce.

• These crab cakes are, of course, perfect as an appetizer with cocktails. Or as a first course, place 2-3 cakes on a plate or you can make 1 larger crab cake per person. Just increase the cooking time to 4-5 minutes a side.

• These cakes also make great picnic food or on top of a salad.

Shrimp & Okra Gumbo

Ingredients

3/4 cup oil, split into ¼ and ½ cup containers
1 pound okra, frozen, sliced or fresh
½ cup all-purpose flour
1 can 28oz. diced tomatoes
2 cups celery, medium diced
2 cups onion, medium diced
2 cups green pepper, medium diced
1 pound Andouille sausage, sliced or diced
½ tsp. dried thyme
½ tsp. cayenne
2 bay leaves
8 cups water or vegetable stock
1 8oz. bottle clam juice
salt & pepper
2lbs. medium shrimp, peeled and deveined
2 cups white rice, cooked
hot sauce and file powder

1. In a sauté pan over medium-high heat, heat ¼ cup of oil, and then add the okra. Cook the okra, stirring often, until most of the slime has disappeared, about 10-15 minutes. Set aside.

2. In a heavy soup pot on medium heat, add ½ cup oil, then add the flour and stir until combined, making a roux. Continue cooking and stirring until the roux turns the color of caramel/tan, about 10-15 minutes.

3. Add the tomatoes, celery, onions, pepper, sausage, thyme, cayenne, and bay leaves, and cook 15-20 minutes until the vegetables are soft.

4. Add the stock (or water), clam juice and okra. Bring the liquid to a boil. Reduce the heat and simmer 10-15 minutes. Season with salt and pepper.

5. Add the shrimp and cook 5 minutes more.

6. Serve over rice, with hot sauce and filé powder.

Tips & Tricks

• You can prepare the gumbo base up to step #4 two days and place in fridge. Then reheat and add shrimp before serving.

• The base can be frozen for 3 months. When ready to use defrost and bring to a boils then add shrimp right before serving.

• You can serve a small serving of gumbo as a starter or a big bowl as a main dish.

• As with all stews, it get better as it sits. It is great as left overs.

Chocolate Bread Pudding

Ingredients

1 baguette
1T butter room temperature
4 cups milk
2 cups heavy whipping cream
¾ cups granulated sugar
¼ tsp. salt
16 oz. dark chocolate, (60-70 % cacao) chopped
6 eggs
2 tsp. vanilla
Powdered sugar for dusting

1. Cut the bread into ½ inch cubes (8cups) and place on a baking sheet and allow it to sit out on counter and dry out overnight or place the sheet pan in a 325° F oven for 10-15 minutes to dry them out.

2. Take the tablespoon of butter and a paper towel and butter the bottom and sided of an 8x11-baking dish. Set aside.

3. In a saucepan over medium heat, add the milk, heavy cream, sugar, and salt. Stir until the sugar has dissolved and the milk is warmed through about 4- 6 minutes.

4. Turn off the heat and add the chocolate. Let sit until chocolate has melted, about 3-5minutes. Stir until well blended.

5. In a large bowl, add the eggs and vanilla and beat until combined. Add a small amount of the warm chocolate mixture to the eggs and stir until the egg mixture is tempered, then add the rest of the chocolate mixture. Stir until combined. Add the bread pieces.

6. Place a plate on top of the bread to keep it submerged

7. Let the pudding mixture sit at room temperature for 1 hour. Pre-heat the oven to 325º F.

8. Put a kettle or saucepan of water on high heat and bring to a boil.

9. Place the baking pan into a roasting pan. Pour the pudding mixture into the buttered baking dish.

10. Place the roasting pan on the middle rack of your 325º F. oven, carefully fill the roasting pan with the boiling water so that is come ½ way up the side of the pudding dish.

11. Bake for 45-50 minutes until edges are set but center is slightly loose.

12. Remove from oven careful remove pudding from water bath and place on cooling rack and cool for 20 minutes.

13. Dust with powdered sugar and serve immediately

Tips & Tricks

• This recipe is perfect for using old dried out bread. You can use any type you have: French, Italian, challah, and even leftover biscuits. Just cut it into cubes, measure out 8 cups, and allow it to dry out.

• When selecting chocolate look for the percentage of cacao in the chocolate. It should be marked right on the front package. The higher the percentage of cacao in the chocolate, the more intense the chocolate flavor and less sugar.

Shrimp Cakes with Red Pepper Aioli Sauce

Ingredients

Red Pepper Aioli Sauce:
4 cloves garlic, peeled
2 egg yolks
1T lemon juice
1 tsp. salt
4-5 grinds of pepper
½-cup olive oil
½ cup vegetable oil
½ cup roasted red peppers, drained
1T lemon zest

Cakes:
1 lb. shrimp, peeled and deveined
½ cup green onion (white and light green part), finely diced
1T parsley, finely chopped
1T lemon zest
2T lemon juice
1 egg, beaten
1 tsp. salt
4-5 grinds of pepper
1cup panko breadcrumbs
½ cup vegetable oil

1. Sauce: In the bowl of your food processor with the motor running, add the garlic. Process until finely chopped.

2. Add the eggs yolks, lemon juice, salt and pepper. Pulse until combined. Scrape down the sides of the bowl

3. Combine the oils into a liquid measuring cup.

4. With the motor running, slowly add a few drops of the oil, then in a steady stream, continue adding the oil until it becomes a thick sauce.

5. Place the aioli in a small bowl.

6. In the bowl of your food processor (no need to wash it) with the motor running, add the red pepper; process until finely chopped.

7. Fold the chopped red pepper and lemon zest into the aioli mayonnaise. Adjust seasoning if needed. Place in serving bowl. Set aside until needed.

8. Cakes: In the bowl of your food processor (no need to wash it if your preparing them right after the sauce), place half the shrimp. Pulse until finely chopped.

9. Add the remaining shrimp, green onion, parsley, lemon zest, and juice. Pulse until combined.

10. Add the beaten egg, salt and pepper; pulse a few times until combined.

11. Dampen your hands. Place a tablespoon of the shrimp mixture in your hands and form into a round patty. Place on a parchment-lined baking sheet. Repeat with remaining mixture, forming about 20 cakes. Place the tray in the refrigerator for 30 minutes.

12. Pre-heat oven to 450° F.

13. In a medium size bowl, place the panko breadcrumbs. Gently toss each patty in the panko until well coated, placing them on a cooking rack on a baking sheet pan.

14. In a medium sauté pan, over medium-high heat, add half the oil; when the oil is hot, add the patties to the pan (don’t overcrowd) and pat then down slightly into cakes. Cook the cakes for 2-3 minutes until golden brown, flipping over once. When the cakes are brown, transfer them back on to the cooking rack on the baking sheet pan. Continue with the remaining cakes. Add more oil if needed.

15. Place the baking sheet in the oven and cook 10-12 minutes until the shrimp are cooked.

16. Remove from oven and let cool slightly. Transfer to serving platter and serve with red pepper aioli sauce.

TIPS & TRICKS

• You may substitute 1-cup prepared mayonnaise instead of making the aioli. Just add the 4 cloves garlic to step 6 and pulse until chopped, then continue with# 7. Making homemade mayo is so delicious and easy with the food processor. Do give it a try once. It takes just 3 minutes and it could change your life. ☺ Sauce can be made 3 days ahead.

• You can prepared the shrimp cakes ahead and then reheat just before serving. To reheat: Place on a baking sheet with a rack in a 425° F oven for 5-7 minutes, or until hot.

Individual Yorkshire Pudding

Ingredients

¼ cup roast beef dripping
3 eggs
1¼ cup milk
1¼ cup flour
½ tsp. salt
¼ tsp. pepper

1. Preheat oven to 400º F.

2. Place about a teaspoon of roast dripping in each of 12 muffin cups or popover tins. Place the pan in the oven for 5-7 minutes, or until smoking hot.

3. While the pan is heating, in a large bowl, whisk together eggs, and milk until well blended.

4. Add the flour, salt and pepper. Stir until combined and all the lumps are gone.

5. Pour about ¼ cup into each muffin cup/popover cup and bake 20-25 minutes until puffed and golden. Do not open the door.

6. Remove from the oven, place on platter or basket and serve immediately.

TIPS & TRICKS

• The batter can be made several hours in advance, either leave it on your counter, or if you place in fridge allow it to come up to room temperature before cooking.

• The pudding will puff up but deflate quickly (like a soufflé) so cook them at the last moment.

Classic Sautéed Spinach

Ingredients

3T olive oil
3 shallots, finely chopped
4 cloves garlic, crushed
2 lbs. spinach (12 cups); washed and drained
salt & pepper
10 large or 20 medium mushrooms (baby bella/cremini, or portabello)
2T chopped toasted almonds

1. Pre-heat oven to 375° F.

2. Line a colander with a damp, ugly kitchen towel. Set aside.

3. Spinach: In a large pot, with a lid, over medium heat, add the olive oil; when warm, add the shallots and sauté 3-4 minutes, or until they start to soften. Add the garlic and cook for an additional 2-3 minutes.

4. Add the spinach, toss well, and cover with the lid. Cook about 2-3 minutes.

5. Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper. Remove from the pot with a slotted spoon and place in the towel-lined colander. Let the spinach cool.

6. Once the spinach is cooled, squeeze all the extra water out of it.

7. Place the spinach on your cutting board and rough chop it. Set aside.

8. With a mushroom brush or damp towel, wipe any dirt from the mushrooms.

9. Using a melon baller or spoon, remove the stem and remove a little of the interior of the mushroom to create a larger opening, if needed.

10. Fill the mushrooms with the spinach and place on a cooling rack on top of a baking sheet pan.

11. Bake at 375° F oven for 10-12 minutes, or until mushrooms are slightly softened and hot.

12. Transfer to a platter or plates. Topped with chopped nuts and serve immediately.

• Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• This is the best way to cook spinach so that all the water cooks out but is doesn’t get mushy or slimy. Serve it as a the perfect side, by doing recipe to step #5. Once cooked place the spinach in a serving dish and enjoy.

• I use a large pot , like the type you would cook pasta in and two wooden spoons to “toss” the spinach as you would pasta so that it wilts evenly.

• Spinach can be prepared the day ahead. Then fill the mushrooms before cooking.

• You can also fill tomatoes instead of mushrooms. You can also fill tomatoes instead of mushrooms.

Standing Rib Roast of Beef

Ingredients

8 cloves garlic, crushed
2 tsp. dried thyme
2T salt
2T cracked black pepper
4 cups beef stock
one 4 -5 bone standing rib roast (about 10-12 pounds total)
1 cup heavy whipping cream
1 jar prepared horseradish

1. Preheat oven to 450° F.

2. In a small bowl, combine the garlic, thyme, salt, and pepper to create a coarse paste. Rub the paste all over the roast. Let sit 1 hour at room temperature.

3. Place the roast on a rack of a roasting pan bones faced down. Pour stock into bottom of pan and place in 450° F oven for 15 minutes.

4. After 15 minutes, turn the oven down to 350° F. DO NOT OPEN DOOR. Continue to cook the roast about another 1 hour and 45 minutes, then check the internal temperature. It should be 115-120º F deep in the center of the roast. If not, return the roast to the oven and continue roasting, checking every 15 minutes until your reach temperature.

5. Remove roast from pan and place on a platter; tent loosely with foil and let rest at least 30 minutes.

6. Pour the pan drippings from the roasting pan into a fat separator. Pour de-fatted drippings into a gravy boat to serve with the roast, retaining the fat in the separator for use in preparation of the Yorkshire pudding.

7. To carve the roast set it on its side. Using a knife, cut along the bones to separate them from the meat. Slice in between the ribs; place the ribs on the platter. Place the meat fat side up on the cutting board and slice into slices, Place the slices on the platter and serve with au jus (dripping), whipped horseradish cream and Yorkshire pudding.

Horseradish Cream

1. In a bowl with a whisk attachment, beat the heavy cream until soft peaks are formed. Fold in 4 tablespoons of horseradish. Give it a taste; if you want it spicier, add an additional tablespoon at a time until desired spiciness is achieve.

TIPS & TRICKS

• If you can rub the paste all over the roast 1-4 days before cooking and place on a rack uncovered in your fridge, it will improve the flavor of the meat and also develop a more beautiful crusty brown exterior.

• By cooking the roast to 115-120° F in the oven and then letting it rest, the internal temperature will continue to rise. We call this “carry over cooking”. It will bring the internal temperature to 125-130° F which will give you a rare center and a mostly medium rare roast. If you want it a little more done, cook it to 125-130° F in the oven, which will give you a more medium roast.

Amaretto, Almonds & Pear Trifle

Ingredients

Custard:
2½ cups cup milk
½ cup heavy cream
6 egg yolks
3T cornstarch
½ cup sugar
pinch of salt
1T vanilla paste or extract
1T butter, cold

Trifle:
2 cups pears, peeled, seeded and cut into cubes (about 2-3 pears). Use Bartlett, Anjou, or Comic
1 cup frozen raspberries, defrosted
1 cup sliced almonds toasted
½ cup toasted, shredded coconut
1pkg ladyfinger biscuits/cookie, (24 biscuits)
1 cup apricot jam
½ cup Amaretto liquor
1 cup heavy whipped cream
3T confectioner’s sugar
12 half pint jars with lids

1. Custard: In a medium saucepan, over medium heat, heat the milk, cream until hot, but not boiling.

2. In a mixing bowl, combine the egg yolks, cornstarch, sugar, salt and vanilla. Whisk together until light in color and well blended. Add a cup of the hot milk to the egg mixture and whisk until combined. Now pour the warmed egg mixture into the hot milk, whisking constantly.

3. Return the pan to the stove and stir until mixture thickens, about 6-8 minutes.

4. Remove from heat and pass through a fine strainer. Stir in the butter and let cool completely. Place a piece of parchment or plastic wrap directly on top of the custard so that it doesn’t form a skin.

5. In a small bowl, combine the pears and raspberries. Mix until combined. Set aside.

6. In a small bowl, combine the toasted nuts and coconut. Mix until combined and set aside.

7. In a bowl with a whisk/beater, whip the heavy cream and sugar until soft peaks are formed. Set aside.

8. Place the ladyfinger biscuits on a baking sheet pan and spread each one with jam. Sprinkle the amaretto on top of the biscuits.

9. Break a biscuit in half and place the pieces, jam side up on the bottom of a jar, pushing them down.

10. Add a tablespoon of the custard, then a tablespoon of the pear-berry mixture.

11. Sprinkle some of the nut-coconut mixture on top.

12. Repeat with another layer of biscuit, custard, and fruit.

13. Top with the whipped cream. Decorate the top with nut-coconut mixture. Cover with lid. Repeat with the remaining jars.

14. Refrigerate 3 hours (or overnight is better) before serving.

15. To serve, tie a bow around each jar, place on dessert plate and serve.

Notes:

• Nuts: To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

• Coconut: To toast coconut: preheat oven 350º F. Place coconut on a baking sheet and bake for 8-10 minutes, or until coconut is slightly brown (not all the coconut will become brown).

TIPS & TRICKS

• Trick to test if custard is cooked enough: stir the custard with a wooden spoon. It should be thick enough to coat the back of the spoon, and when you draw a line with your finger, it holds. Custard can be made 2 days ahead.

• In the winter months, I like to use a combination of pears and frozen berries, or you can use just the frozen berries. In the summer months, I use fresh berries and stone fruits or a combination of both. This is just the best dessert for a crowd!

• Chopped walnuts, pecans, also work well too!

• You can use pound cake instead of ladyfinger biscuits.

• Change the jam to match your fruit. Strawberry and raspberry work as well.

• As you change the fruit and jams, you can change the liquor. Traditionally trifle is made with sherry, but you could also use Cointreau, cassis, or Bourbon.

• The trifle is traditionally served in a trifle bowl. I thought it would be fun and festive to have each guest have his or her own little dessert to resemble a present. You can also make the trifle in a large glass bowl. You might not need to break the biscuit into pieces if the container you are using is larger than the jars.

• The trifle cans be assemble 2 days ahead.

Celery Root & Fennel Soup

Ingredients

2 leeks
2 large celery roots
4 medium heads of fennel
2T olive oil
3 cloves garlic
7 cups chicken or vegetable stock
2 cups milk
Salt & pepper
½ cup chopped pistachios
5T olive or pistachio oil

1.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Set aside.

2.    Peel and cut the celery root into medium dices. Set aside.

3.    Cut the fennel bulb in half. Remove the core and cut into medium dices. Discard or reserve the fronds for another use.

4.    In a large soup pot over medium heat, add the olive oil. When hot, add the leeks and sauté until slightly soft, about 4 minutes. Add the garlic and cook another 2 minutes.

5.    Add the chopped celery root and fennel.

6.    Add 6 cups of the stock and all the milk. Cook until vegetables are soft and tender, about 25-30 minutes. Remove from heat. Let cool slightly.

7.    In a food processor or blender, and working in batches, puree the vegetables and liquid until a very smooth consistency.

8.    Return the soup to the pot. If soup is too thick, add the remaining cup of stock. Season with salt & pepper.

9.    Reheat the soup before serving.

10.    Ladle into soup bowls, drizzles a little olive or pistachio oil on top of soup. Sprinkle a little chopped pistachios on top and serve immediately. 

TIPS & TRICKS

•    While they are from the same plant family, apium graveolens, celery root or celeriac is not interchangeable with celery stalks. Celery root has a strong celery flavor with hints of parsley and a nutty twist. Their appearance is kinda ugly, all gnarled and brown. But the inside has the texture of a potato. They are a great addition to soups and stews.
•    Purchase celery roots that are a little on the heavy side. If available, the size of a grapefruit, or 3 smaller ones.
•    Soup can be made 2 days ahead. 

Duck Breast with Honey & Oranges

Ingredients

2 duck breasts (4 pieces) 
4 oranges, either cara cara or navel
3T soy sauce
2T olive oil oil
2T honey
3T red wine vinegar
Salt & pepper
½ cup Moscato Wine
2 T butter, cold

1.    Zest one orange, then cut it in half and juice it. Measure out ½ cup of juice, and pour into a small bowl. Add the zest, set aside.

2.    With the remaining 3 oranges, use a knife to cut off the top and bottom of the oranges.

3.    Working from top to bottom, use your knife to remove the peel and the white membrane from the orange. Use your knife to make 2 small cuts to remove the flesh from each small section. Place into a bowl. Repeat with remaining oranges. Cover the bowl with plastic wrap and refrigerate until ready to make sauce.

4.    Whisk in the soy sauce, oil, honey, and vinegar to the orange juice.   Pour into a gallon-sized zip-lock bag, add the duck breasts, and seal. Marinate for 8 hours in the refrigerator.

5.    Remove the duck breasts from the marinade. Reserve the marinade.

6.    Pat the duck breasts dry with a paper towel.

7.    With a knife, make several diagonal cuts/scores into the fat/skin side, making sure not to cut all the way though the meat.

8.    Season the duck breasts with salt and pepper.

9.    In a large sauté pan over medium heat, place the duck breasts fat/ skin side down. Cook until the fat melts and the skin browns, about 8-10 minutes.

10.    Remove the duck breasts from the pan, placing them on a plate. Pour off the fat.

11.    Return the duck breasts to the pan and cook skin side up for an additional 5-7 minutes for medium rare.

12.    Remove the duck breasts from the pan and place on a platter. Cover loosely with foil and let rest while you make the sauce.

13.    Pour off any remaining fat from the pan.

14.    Add the wine to the pan. Deglaze the pan by stirring and scraping up any brown bits. Cook the sauce for 2-3 minutes so that it reduces slightly.

15.    Add the reserved marinade, and turn the heat to high. Bring the sauce to a boil. Cook for 3-4 minutes, or until the sauce has slightly thickened.

16.    Remove the sauce from the heat. Swirl in the  cold butter. Season with salt and pepper. Add the orange sections.

17.    Place the duck breasts on a cutting board. Pour any drippings that had collected on the platter into the sauce. Then, thinly slice the duck breast at an angle and place back on the platter. Drizzle some of the sauce on top of the meat. Serve extra sauce on the side. Serve immediately. 

TIPS & TRICKS

•    Cara cara oranges have a sweet and tangy taste as well as a beautiful red flesh.
•    It will take 20-25 minutes for the duck and sauce to cook. 
•    The duck breast has the texture of red meat, so cook it until it’s medium rare. Remember that it continues to “cook” as it rests. 
•    The meat is very rich in flavor, so even though the breasts are small one per person is enough.
•    Serve with roasted potatoes.