SPAGHETTI AL PESTO

iNGREDIENTS

¾ cup extra virgin olive oil

2 - 3 medium garlic cloves

3 cups packed basil leaves

1 teaspoon Kosher salt - or to taste

½ teaspoon pepper

4 ounces feta cheese

INSTRUCTIONS

Quickly, gently, rinse the basil leaves in warm/hot water and drain.

If using a food processor, pulse all ingredients except the oil then drizzle in the oil and process until you have a smooth sauce.

If using a blender, add in your ingredients and blend until smooth stopping as needed to push down ingredients.

Serve with your favorite pasta.

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Dried Tomatoes

Ingredients

tomatoes
olive oil
salt and pepper
herbs (optional)

Instructions

Preheat your oven to 200° F or the lowest setting. Wash the tomatoes and remove the stems.

Slice the tomatoes in half. Drizzle olive oil over a baking sheet and spread to cover the entire surface evenly. Place the tomatoes, cut side up, on the baking sheet, and sprinkle with salt and pepper and drizzle with olive oil. You can add other herbs if you like. Bake the tomatoes in the oven for 2-8 hours or until dry, soft and pliable.The baking time will depend on the type of tomatoes, oven temperature and your preference. I baked my cherry tomatoes for 2 ½ hours and the larger tomatoes for 3 hours at 275° F. These tomatoes can be kept in the fridge for short-term storage; freeze for long-term storage.

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Pickled Onions

Ingredients
1 firm red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Instructions

Slice the onions.Start 2 or 3 cups of water on to boil in a kettle.  Peel and thinly slice the onion into approximately 1/4" moons.  Peel and cut the garlic clove in half. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings.  Stir to dissolve. Place the onions in the sieve and place the sieve in the sink.  Slowly pour the boiling water over the onions and let them drain. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.The onions will be ready in about 30 minutes, but are better after a few hours.  Store in the refrigerator.  They will keep for several weeks but are best in the first week.

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Chicken & Pasta

INGREDIENTS

1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

2 lb chicken tenders

1/4 cup butter, divided

2 cups heavy cream

INSTRUCTIONS

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.
In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.
Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta.

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Crispy Asparagus

Ingredients

·     1 pound asparagus, trimmed

·     1/2 cup flour

·     2 eggs

·     3/4 cup panko breadcrumbs

·     1/4 cup parmigiano,grated

·     salt and pepper

     

    

     Instructions

Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425 degree oven until golden brown, about 7-13 minutes.

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Macroons

INGREDIENTS

Strawberry Macaroon Shells
4oz Almond Flour
8oz Powdered Sugar
5oz Egg Whites
2 1/2 0z. Sugar
2 Tsp. Strawberry
1/2 Tsp. Salt
Pink Gel Coloring

Vanilla Macaroon Shells 
4oz Almond Flour
8oz Powdered Sugar
5oz Egg Whites
2 1/2 0z. Sugar
2 Tsp. Vanilla Extract
1/2 Tsp. Salt

Chocolate Buttercream
1/2 Cup Butter
2 1/2 Cups Powdered Sugar
1 Tsp. Vanilla Extract
4 Tbs. Cocoa Powder
1-3 Tbs. Milk

INSTRUCTIONS

Measure out all of your macaroon ingredients for the strawberry shells first.

In the bowl of an electric mixer, pour in egg whites, salt, and sugar. Set timer for 3 minutes and beat at a medium speed using the whisk attachment. Once the 3 minutes are up turn it up about 3 notches to speed 7 and beat for another 3 minutes. Once those are up turn it all the way up on high and beat one last time for 3 minutes.

While your meringue is beating sift your almond flour and powdered sugar into a bowl. Once all is sifted you should have some small bits of almond that were too large to pass through. If there is a tsp. or less you just leave them out, if there is more you will want to send them through a food processor to grind them up before pouring into the batter.

Add in strawberry extract and pink gel coloring then beat on high for about 30 seconds, stop and use a spatula to scrap all the unmixed meringue from the sides, then beat for 30 more seconds.

Here is where you really have to pay attention, you will need just the right consistency to get a good macaroon.

Add in dry ingredients. Using a spatula “fold” the batter with about 25-28 turns of the spatula going around the bowl then across in a swooping pattern. By doing this you are deflating some of the extra air from the batter. Make sure to get everything off the bottom mixed in. At first it will seem really thick and clumpy but it will smooth out quick. You want a thickness that is still thick enough to hold a little shape but thin enough to fold back into itself. You can check this every few stirs by holding up your spatula with batter on it, the batter should “drop” off the spatula but then settle into the batter after a few moments.

Using a small round tip and piping bag, pipe small 1-1.5 inch circles onto either a macaroon mat or parchment paper. Again, I used a macaroon mat and it really made this process so easy. But you could simply pipe circles on to parchment paper and even pre-draw circles on the bottom as guides. Either way you need to remember you batter will spread a bit so you don’t want to pipe all the way to the sides or the circle. I find it best to pipe the circles by holding the tip straight up in the center and letting it “flow” out. You will have small peaks at first but the first tip should have already appeared after you’ve piped about 5 macaroons. If not, you want to stick the batter back in the bag and deflate it a little more.

Preheat the oven for 290-300 degrees. Then set your piped macaroons trays on the counter and set the timer for 25 minutes. Don’t place the macaroons in the oven right after piping. After about 25-30 minutes your macaroons should have a slight “crust” over them. When you gently touch them they should not stick to your finger. Bake for 15-18 minutes.

After pulling tray from oven, carefully pull the baking mat or parchment paper off the baking tray and on to the counter to cool. Let the cool completely before attempting to remove.

Repeat process with vanilla macaroons shells adding vanilla extract instead and no coloring.

While your last shells are baking time to whip up some yummy chocolate buttercream to fill them with.

In a mixing bowl or bowl of an electric mixer, beat butter until fluffy add in 1 tsp. vanilla, beat until combined. Then add in powdered sugar and cocoa, beat until fully combined. Add in milk a little at a time beating in between until you’ve reached desired consistency.

Using the same size tip and piping bag, pipe buttercream on one side of each macaroon and then sandwich together.

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Cinnamon Bread

Ingredients

Dough

3/4 cup whole milk

2 1/4 tsp instant yeast

1/4 cup unsalted butter, melted

2 tbs granulated sugar

1 egg

1/2 tsp salt

3 cups all-purpose flour

Filling

1/4 cup unsalted butter, melted

3/4 cup granulated sugar

3 tsp cinnamon

Vanilla Glaze

1/2 cup powdered sugar

1/2 tsp vanilla extract

1-4 tbs cream

Instructions

Heat milk until it reaches 105 degrees either on the stovetop or in the microwave. Stir in yeast packet and sugar and let it sit until the top becomes thick and frothy, about 3 minutes. Pour mixture into bowl of stand mixer and add melted butter, beaten egg and salt. Mix until combined. Add half of the flour and mix on low speed. Once combined, add the rest 1/4 cup at a time until the dough is sticky but workable and doesn't get stuck on your hands. Once dough is together, knead for another 5 minutes on low speed.

Work dough with your hands to form a ball. Grease a large bowl, or use the same bowl, and place dough in. Cover and set dough in a warm place until doubled in size, about 1 hour. I like to turn my oven on to 200 degrees, turn it off and place the bowl in there.

Once doubled in size, roll the dough out on a lightly floured surface into a large rectangle shape. Combine cinnamon and sugar in a small bowl. Brush on melted butter and cover in cinnamon sugar mixture. Cut dough length-wise into 5 long strips. Stack them on top of each other. Cut 6-7 sections across your stacks.

Grease a 9x5" loaf pan and loosely stagger your stacks in the pan. If they aren't snug to the edges of the pan, don't worry about it. It will bake up fine. If there is extra cinnamon sugar that spilled off while transferring the stacks into the pan, don't waste it! Sprinkle it on top of the dough in the pan. Cover dough with plastic wrap and allow to sit for 45 minutes to an hour until it doubles again in size.

Preheat oven to 350 degrees and bake for 22-27 minutes or until very lightly browned on top. Remove from oven, run a knife around the edges and allow to cool in pan for 20 minutes. During this time, whisk glaze ingredients together in a small bowl and set aside (add more cream/milk for desired consistency). Flip pan over and very carefully remove loaf and set on a large plate or platter. Drizzle glaze on top and serve!

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Soup With White Beans & Kale

INGREDIENTS

1 cup dry white navy beans
1/2 medium onion, chopped
4 garlic cloves, minced
2 tbsp good quality olive oil
1 small white potato, peeled and chopped into small cubes
8 cups vegetable stock
1 lemon, squeezed
1/2 cup dry  pasta (optional)
3 oz parmesan cheese, grated
2 cups kale, chopped
garnishes
olive oil
salt and pepper
Parmesan cheese

INSTRUCTIONS

Immerse the beans in cold water, and soak overnight for at least 12 hours. Rinse and set to the side.
In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon, and beans and simmer for 40 minutes or until the beans are soft.
Add the pasta (which is optional) and parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until tender, and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 - 1 cup should be sufficient).
Serve with a drizzle of olive oil on top, season with salt and pepper and grated Parmesan cheese.

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Popcorn Balls

Ingredients

        10 cups Popcorn 

        1/2 cup plus 2 Tablespoons butter

     1/2 cup plus 2 Tablespoons Agave Nectar

      1/4 + 1/8 teaspoon salt

      1 teaspoon vanilla extract

       Hershey's Special Dark Miniatures

       Crushed Pretzels

        

         Instructions

Melt butter in a saucepan over medium heat. Add in Agave nectar and salt. Boil approximately 1 minute. Stir in Vanilla. Pour mixture over popcorn and coat evenly. Bake popcorn mixture in a roasting pan at 325 degrees for 25 minutes, stirring regularly. Remove from pan and allow to cool just enough to work with the popcorn. With greased or buttered hands, form into balls.

Place on a wax paper-lined baking sheet and allow to cool completely. Melt dark chocolate in a double boiler. Dip each popcorn ball in the chocolate, then in the crushed pretzels.

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Chocolate Croissant

Ingredients

·      2 cups (250 grams) all-purpose flour

·      3/4 cup lukewarm milk

·      1 envelope (7 grams) active dry yeast

·      1 teaspoon salt

·      1/4 cup (45 grams) butter, melted and cooled

·      1/4 cup (50 grams) sugar

·      1 pound (450 grams) baking chocolate, chopped

·      1/2 cup butter, room temperature

·      1 egg, lightly beaten (optional, to brush the croissants for a shiny crust)

·      2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked)

 Instructions

In a mixing bowl, add the flour. Make a well in the middle and pour the lukewarm milk. Sprinkle the dry yeast over the milk, give it a little stir with a fork and let the yeast proof. Soon bubbles will appear and the yeast will foam and double in size.

Fit your stand mixer with the dough hook. Turn it on to the lower speed.

Add the melted butter, sugar and with the dough hook on, knead the dough until it cleans itself from the sides of the bowl.

Place the dough in a buttered dish, cover with a tea towel or a plastic wrap and let sit until doubled in size. This should take about 1 hour to 1 hour and 30 minutes.

Divide the dough into 12 (almost) equal pieces.

I found the dough works best if it’s chilled, so place the pieces of dough in the fridge and cover them loosely. Take out only one piece at a time.

Fit your pasta sheet roller to the stand mixer and set it to #1 setting. Flatten one piece of dough, flour it lightly and shape it into a rectangle.

Turn on the mixer to the lowest speed. Pass the dough through the pasta sheet roller. Flour and fold the dough in half. Pass it again through the pasta attachment, still on setting #1. For best results, fold the dough and pass it through the pasta attachment for a total of 2 times. Change the setting to your pasta roller to #2. Pass the dough sheet 2 times through it.

 Change the pasta roller setting to #3. Pass the dough sheet 1 time.

If needed lightly flour the pastry sheet.

Change the pasta roller setting to #4. Pass the pastry sheet 1 time.

Do the same with setting #5, #6 and for the flakiest croissants #7 and #8.

Lightly flour the pastry sheet if needed as you thin it out.

Once the pastry sheet is rolled out, brush it with softened butter. For me it was easier to spread a thin layer of butter using a small spatula vs using a pastry brush.

Place chopped chocolate at one end, and with your fingers roll the pastry sheet. Place the rolled chocolate croissant in the fridge, on a baking sheet until all croissants are done.

At this point, you can place the croissants in the freezer and take them out when needed (make sure they are in a freezer safe bag or container) or, you can bake them all at once like I did.

Take the rolled croissants out of the fridge and leave them at room temperature for a couple of hours until almost double in size. Like I said, I have made this recipe 3 times so far and noticed that if I let them rise in the afternoon, it takes about 3 to 4 hours.

Alternately, you can leave the croissants rest overnight on the counter. At night, my kitchen is not as hot as in the afternoon, so the croissants needed 7 to 8 hours to double in size.

It’s totally up to you and how pressed you’re with time. If you have frozen croissants, you may have to leave them longer to rest on the counter, maybe 9-10 hours.

Just before baking, brush the croissants with a beaten egg. This step is optional, but I love the shiny brown crust it gives to the croissants.

Heat the oven to 400F. Bake the croissants in the hot oven for about 25 minutes or until brown (at golden brown the croissants are not fully baked).

Drizzle some melted chocolate over the warm croissants and serve warm, preferably.

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Guacamole

INGREDIENTS

• 3 ripe avocados, seeded, peeled
• juice of half a lime
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup diced tomatoes
• ½ cup diced onion
• 2 tablespoons chopped fresh cilantro
• optional (for spicy version): 1 jalapeño, minced

INSTRUCTIONS

1. In a large bowl, mash together avocados, lime juice, salt and pepper. Add remaining ingredients; stir to combine. Salt and pepper to taste.
2. Serve right away or store covered refrigerated until ready to serve.

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Grilled Fish

INGREDIENTS

1 fresh fish, cleaned

1 lemon, juiced

6 cloves garlic, roughly chopped

2-3 tablespoons olive oil

Generous sprinkle of Maldon salt

To stuff the belly cavity

fresh bay leaves

fennel fronds

rosemary sprigs

flatleaf parsley

1 lemon, sliced

INSTRUCTIONS

Season fish inside and out with lemon juice, garlic, and olive oil. Finish with salt.

Stuff all herbs and lemon slices inside fish’s belly cavity.

Transfer fish to an oiled grilling basket (as shown in photos) or use skewers to close belly for grilling.

Grill over medium high heat for 5-7 minutes on each side, or until fish is cooked through.

Garnish with additional flatleaf parsley, baby octopus and a squeeze of lemon juice.

Serve immediately and enjoy!

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Roasted Chicken

Ingredients

·         1 chicken (4-5 pound),at room temperature

·         4 carrots

·         6 spring green onions

·         1 head of garlic, cut in half

·         3 lemons, 2 cut in half and remaining half sliced into thin slices

·         4 tablespoons unsalted butter, softened

·         2 teaspoons grated lemon zest

·         1 bunch fresh thyme sprigs

·         Kosher salt and freshly ground pepper

·         ½ cup white wine

·         ½ cup chicken stock or broth

Instructions

Preheat the oven to 425° and position a rack in the lower third of the oven. Mix the butter with lemon zest, salt and pepper.

Pat the chicken dry and rub half of the butter and lemon zest mixture under the skin and the rest over the chicken. Work 4-6 lemon slices under chicken skin and season with salt and pepper.

Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 3 onions and thyme sprigs. Truss legs with cooking twine and tuck wings under bird.Arrange remaining vegetables on bottom of roasting pan and set the chicken breast-side-up on top of vegetables in roasting pan. Add ½ cup of white wine.

 Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned.

Using tongs, turn the chicken breast-side-up and baste again. Add a ½ cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.

Transfer the bird to a cutting board and tent with foil. Remove vegetables from roasting pan. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and serve with lemon jus and roasted vegetables.

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Tomato Mozzarella Tart

INGREDIENTS

1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), cored and sliced ¼-inch thick
½ teaspoon salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons minced fresh basil

instructions

1. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.

3. Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.

4. Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes.

5. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.

6. Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.

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Lemon & Raspberry Scones

INGREDIENTS

1 3/4 cup sweet white sorghum flour plus extra for flouring surface

1/4 cup sugar

1 1/4 tsp cream of tartar

3/4 tsp baking soda

2 tbsp ground flax seed

1/4 tsp rock salt

1/4 cup extra virgin coconut oil

1/2 cup sweetened almond milk

1 large egg, lightly beaten

1 tsp pure vanilla extract

1 tsp lemon zest

1 cup frozen raspberries

INSTRUCTIONS

Preheat oven to 400F and line a baking sheet with parchment paper and lightly flour.

In a high powered blended, combine sorghum flour, sugar, cream of tartar, baking soda, ground flax seed, and rock salt. Add in coconut oil, almond milk, egg, vanilla, and lemon zest. Blend until a dough is formed. Dump dough into a bowl and gently fold in raspberries. Using your hands, gently roll the dough into a large ball. Place ball onto your lightly floured baking sheet. Mold dough into a flattened disk that has an 8-inch diameter and 3/4-inch thickness. Cut the disk of dough into 8 wedges but leave the wedges touching.

Bake for 12 minutes. Then separate the wedges and bake for an additional 10 minutes.

Allow the scones to cool slightly, about 5 minutes, on a baking sheet before transferring to a cooling rack.

 

Enjoy it!

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