Cioppino with Saffron

Ingredients

  • 1/2 teaspoon sea salt
  • 15 Oz. chickpeas (drained and rinsed)
  • 28oz multi-colored New Potatoes (chopped into 1/2 cubes (you can use the same color))
  • 2 Pounds butternut squash ( )
  • 1 Pounds ground turkey
  • 5 cups broccoli florets and stems (steamed)
  • 1 butternut squash
  • 1 - 2 teaspoon Sea Salt
  • 1/4 teaspoon Garlic Powder ( )
  • 4 cups Watermelon Chunks (seeded)
  • 1 1/4lb Salmon Fillets ( )
  • 2 Hearts Romaine
  • 3 tablespoons Olive Oil
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Parmagiano Reggiano
  • Salt (to taste)
  • 1 cup Sushi Rice
  • 1 cup Sushi Rice ( )
  • 1 1/4 cup Water
  • 2 teaspoons Rice Vinegar
  • 4 Nori Sheets
  • 1/2 Avocado
  • 1/2 Cucumber
  • 1 tablespoon Sesame Seeds
  • 1 Crab Stick
  • 10oz Nuts (of your choice) (Salted or unsalted)
  • 1 Small Egg White
  • 1 cup Granulated Sugar
  • Sea Salt (to taste)
  • 1 Pie Crust (unbaked, homemeade or store bought)
  • 2 Granny Smith or Empire Apples ( )
  • 1 tablespoon Unsalted Butter
  • Cinnamon Sugar ( )
  • Granulated Sugar ( )
  • Whipped Cream or Ice Cream (for garnish)
  • Wine or Martini Glasses (for serving)
  • 8oz Boneless Chicken Breasts (2 breasts 4 ounces each, pounded thin)
  • 2 cups Fresh Baby Spinach
  • 3 Whole Eggs (scrambled)
  • Flour (small bowel for dusting)
  • 1 tablespoon Garlic (minced)
  • 1/4 cup Chicken Stock
  • 1/4 cup White Wine
  • 1/2 cup Mozzerella Cheese (ahredded)
  • 1 lemon juice (large)
  • Extra Virgin Olive Oil
  • Salt (to taste)
  • Black Pepper (to taste)
  • 5 or 6 Small Tomatoes (either grape or cherry tomatoes cut in half)
  • 2oz Butter
  • 1lb Sushi Rice ( )
  • 1 packet Sushi Wrapper (Roasted Seaweed/Yaki or Sushi Nori(Gold))
  • Crab Strips
  • 1 Lemon
  • Fish Strips (White Fish, Tuna, Atlantic Salmon(not smoked) and Shrimp - all cut into 1/4" strips)
  • Avocado (sliced for garnish)
  • Scallions (garnish)
  • Caviar (either Black or Orange for garnish)
  • 1 packet Unflavored Gelatin ( )
  • 1 packet Unflavored Gelatin ( )
  • 1/4 cup Cold Water ((2 oz.))
  • 2 cups Heavy Cream
  • 3/4 cups Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 1/4 cup Whole Milk
  • 1 teaspoon Vanilla
  • 1 packet Unflavored Gelatin ( )
  • 1/4 cup Cold Water
  • 1 cup Simple Syrup*
  • 6oz Chocolate Vodka
  • 1lb Fresh Atlantic Tuna (slice in 1/4)
  • 1 Banana (quartered)
  • 1lb Tofu (block)
  • 1/4 cup Olive Oil
  • 1/4 cup Wheat-Free Tamari
  • 2 tablespoons Wheat-Free Tamari ((not a misprint))
  • 2 tablespoons Dark Balsamic Vinegar
  • 3 tablespoons Agave Syrup ((can use Honey or maple syrup))
  • 1 teaspoon Frank's Red Hot Sauce
  • 1 clove Garlic (minced)
  • 1 knob Ginger (about 1")
  • 1 packet Bob's Red Mill Gluten Free Cornbread Mix ( )
  • 1lb Ground Bison
  • cubed white bread ((or leftover pastry - cinnamon rolls, Danish, etc.)--enough to fill a 9 x 13)
  • 1 avocado (halved)
  • 12oz chicken tenders (cut into bite-sized pieces)
  • asparagus spears (medium-sized)
  • tempura batter (see below)
  • seasoned flour (see below)
  • shaved Parmesan
  • marinara sauce
  • TEMPURA BATTER
  • 1 1/2 Cups all-purpose flour
  • 1/2 Cup yellow corn flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 2 Cups seltzer water
  • 1/8 teaspoon salt
  • SEASONED FLOUR
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper
  • SHISH BARAK DUMPLINGS
  • 1 teaspoon sugar
  • 6 Oz. boiling water
  • 2 Oz. brandy
  • 1 raw egg
  • 1 tablespoon powdered sugar
  • 6 Oz. warm milk
  • 1 1/2 Oz. brandy
  • 5 Oz. bittersweet chocolate chips
  • 4 venison steaks ¾ - 1” thick
  • 4-8 strips of bacon (depending on size of steaks)
  • 4 Tablespoons butter
  • Cavendar’s Greek Seasoning
  • FOR THE SAUCE
  • 3/4 cups bold red wine
  • 4 Tablespoons red currant jelly
  • 1 Tablespoons beef bouillon granules
  • 1 Pound ground venison
  • 1 Roll Jimmy Dean pork sausage
  • 12oz Velveeta cheese
  • 4 Packages crescent rolls
  • 4 Shots Worcestershire (or to cook’s taste)
  • Black pepper to taste
  • Flour for rolling out dough
  • Nonstick cooking spray
  • 2 firm ripe pears, peeled & halved
  • 2 12-oz. bottles of Belgian ale (or ale of choice)
  • 3 Cups simple syrup
  • 1 star anise
  • GARNISH SUGGESTIONS
  • fresh berries, ice cream, Greek yogurt, frozen yogurt, sorbet, crème anglaise, caramel sauce, chocolate sauce
  • 1 leg of lamb, de-boned
  • 3/4 cups bulgur wheat (#2) per pound of meat
  • 1 white onion
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1 teaspoon salt per pound of meat
  • 1 1/2 cup cooked brown rice
  • 1 1/2 cup cooked wild rice
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds or pepitas
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • freshly ground pepper (to taste)
  • 6-8 Granny Smith apples
  • 4 Cups butternut squash ( cut into 1/2’ pieces)
  • 1 cup onions ( peeled & diced small)
  • 2 1/2 Cups israeli cous-cous
  • 1 cup parsley (washed & minced)
  • 1/2 cup pine nuts (toasted)
  • 1 cup Craisins
  • 1/2 cup dried apricots (thinly sliced)
  • 2 lemons (grated & juiced)
  • 2 Granny Smith apples (peeled, cored & cut into ½” pieces)
  • 1/8 Tsp ground cinnamon
  • 1 cinnamon stick
  • 2-2 1/4 Lbs chicken thighs (6) (remove skin & trim excess fat)
  • 1 tablespoon olive oil
  • 1 butternut squash ((1 ½ - 2 lbs))
  • freshly ground pepper
  • 1lb Italian sausage (I prefer Hot from S&S-Pusateri family recipe)
  • 2 pats of salted butter
  • 2 butternut squash
  • 2 cups ground gingersnap cookies
  • 1/2 stick unsalted butter (melted)
  • 1 1/2lb cream cheese (room temp)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon orange zest
  • 1 teaspoon pure vanillla extract
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • 1 ripe pear (peeled and cut into 1/2” cubes)
  • 1 cup sugar
  • 1 cup water
  • 12oz fresh or frozen whole cranberries
  • 1/2 vanilla bean (split lengthwise)
  • 3 1/2 to 4 cups all-purpose flour
  • 4 extra-large eggs
  • 1/2 teaspoon extra-virgin olive oil
  • 8oz pizza dough
  • 3/4 cups sliced cherry tomato
  • 1 cup fresh mozzarella
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil
  • 1/2 teaspoon chili flake
  • salt and pepper to taste
  • 8oz pizza dough
  • 4 large eggs
  • 1/4 cup water
  • 1 tablespoon flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cups sliced zucchini
  • 1/2 cup chopped cooked bacon
  • 1/2 cup cheddar cheese
  • 2 tablespoons olive oil
  • 1/2 cup fresh rosemary
  • 1/2 cup fresh sage
  • 6 cloves garlic
  • 1/4 cup kosher salt
  • 4-6lb lamb leg
  • 1/4 cup olive oil
  • 1 1/2lb boneless, skinless chicken breast
  • 16oz fresh asparagus
  • pinch salt
  • 2 fresh Magret duck breast
  • 1 teaspoon sea salt
  • fresh cracked pepper
  • olive oil (a couple drops is all you need because the duck fat renders quite generously)
  • 2 pink grapefruit
  • few drops oil
  • few tablespoons honey
  • 2 mangoes
  • rendered duck fat
  • 2-3 tablespoons Amarone wine
  • pinch salt
  • 8 tablespoons unsalted butter (plus more for dish)
  • 6 slices good white bread (crusts removed, torn into 1/4- to 1/2-inch pieces)
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces)
  • 1lb elbow macaroni (use Barilla elbows with ridges)
  • 2 pork tenderloins
  • 1/4 cup diced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup diced peppers
  • 1/4 cup diced plantains
  • 1 tablespoon chopped garlic
  • 16oz black beans
  • 1 tablespoon chili powder and Cajun seasoning mix (50-50 mix)
  • salt to taste
  • 1 tablespoon chopped cilantro (fresh)
  • pin head of ghost chili paste (any chili pepper or hot sauce will work…just depends how hot you want it)
  • 2 tablespoons canola oil
  • 6oz beef filet (per person)
  • 2 cups heavy whipping cream
  • 5-7 medium slices pancetta (Italian Bacon)
  • 6 Medium potatoes (russet or any baking potato)
  • 1 Medium pumpkin (or other similar vegetable, like squash)
  • 1 cup almond flour
  • 1 cup almond flour
  • 2 cups unsweetened almond milk
  • 4 boneless skinless chicken breasts
  • 1/2 cup walnuts
  • 8 quarts pot – (stainless steel)
  • 1 ¾lb rabbit (diced and chilled)
  • 3 Large beets (washed, peeled, and juiced (approx. 2 cups juice)
  • 40oz Bread Flour
  • 1 cup Bulleit Bourbon
  • 1 ½ cup Cup4Cup gluten free flour (+ extra for dusting counter)
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 Large eggs
  • 1 cup raw cane sugar
  • 1/2 cup brown sugar (packed)
  • 1 1/2 cup applesauce
  • 2/3 cups vegetable oil
  • 1 cup vanilla
  • 8oz Irish Whiskey Cream (Fat Toad Farm Goat’s)
  • Milk Caramel (room temperature)
  • 2lb beef in 1 inch cubes (preferable shoulder or chuck meat, but any cut will work)
  • ¼ cup Braggs liquid amino (or regular soy sauce)
  • ¼ cup pomegranate molasses
  • 1lb beef round
  • 4 yellow beets
  • 1lb asparagus
  • salt and pepper (to season and/or taste)
  • 2 tablespoons apple cider vinegar
  • 1 heaped tablespoon maple syrup (pure)
  • 1-2 dash Worcestershire sauce
  • 5 heaped tablespoons olive oil
  • Salt and pepper (to taste)
  • 3 cups all-purpose flour (or 1 pound)
  • 3 tamarind pods
  • 1 broiler/fryer chicken (3 to 3 ½ pounds)
  • 2 ½ quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon salt
  • 2 teaspoons chicken bouillon granules
  • ¼ cup chopped onion
  • ¼ teaspoon dried marjoram
  • ¼dried thyme
  • 1 bay leaf
  • 1 ½ cup fine noodles (uncooked)
  • 1lb ground beef
  • 1 Medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • ½ cup orange juice
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup sliced leeks (white portion only)
  • 1 tart apple (peeled and chopped)
  • ½ cup chopped onion
  • ¼ cup butter
  • 4 cups chicken broth
  • ½ cup light cream
  • salt and pepper (to taste)
  • ½ teaspoon salt
  • 2 chicken breasts
  • 1lb extra firm tofu (drained and cubed)
  • 1 cup jasmine rice
  • 2 cups water
  • 5 Large Vidalia onions
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 2oz Skyy Georgia Peach
  • 1lb black beans (dried – not canned)
  • Sea Scallops (enough to feed you and your guests)
  • ¼ cup extra-virgin olive oil
  • 2 ¾ cups flour
  • 2 10oz. Striper Steaks
  • 1 pint heavy cream
  • 1lb poached peaches (coarsely chopped)
  • 4 Slices Crenshaw melon
  • 2 ripe mangos
  • 3 cups chopped watermelon
  • 2 ripe avocados (soft but not mushy)
  • 1lb fresh asparagus (trimmed and cut into 1-inch pieces)
  • 1lb rigatoni
  • 2fl oz Silver Tequila 100% de Agave
  • 1 handful Fresh locally grown blueberries
  • 1 tablespoon unsalted butter
  • 1 pint Maine blueberries
  • 1 Package dried pasta (Angel Hair, or anything thin.)
  • 1lb Atlantic cod
  • 2 cups romaine lettuce (shredded)
  • 1 head broccoli
  • 2fl oz Schramm Organic Potato Vodka
  • 1fl oz Domaine De Canton ginger liqueur
  • Fresh muddled lemon (½ a lemon, wedged)
  • Fresh muddled Ginger (2 inch piece thin sliced)
  • 1 cup durum semolina
  • 1 cup double zero flour
  • 1 cup water
  • 1 pinch salt
  • 3-4 Large crowns of broccolli
  • 1 teaspoon fresh garlic
  • 1 teaspoon fresh ginger
  • 1 heaped tablespoon timari
  • 1 cup coconut milk
  • 3 cups Frank’s hot sauce
  • 3/4 cups coconut oil
  • 8oz tahini
  • 2 tablespoons nutritional yeast
  • 1 lemon
  • 1 bunch fresh dill
  • 1 teaspoon sugar
  • 3 cups water
  • salt
  • pepper
  • 10 sweet potatoes
  • ½lb lentils
  • 6-8 Small yukon gold potatoes (cut in quarters)
  • 1 Medium white onion (chopped)
  • 1 Large red pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 Small can of diced tomatoes
  • 4 fresh sage leaves
  • ½ teaspoon dry sage
  • 1 tablespoon garlic powder
  • ¼ cup tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground pepper
  • 1 teaspoon sea salt
  • 4 cups water
  • 1 package silken tofu (12 ounce)
  • 1/2 cup coconut milk
  • 12oz vegan semi sweet chocolate chips
  • 1 prepared chocolate graham cracker crust (9 inch)
  • Sliced toasted almonds and grated orange peel (garnish)
  • 1 tablespoon olive oil
  • 1 7 oz chicken breast
  • 4 Medium purple sweet potatoes
  • teaspoon butter
  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • cayenne
  • Lightly muddled orange, lemon, strawberries, blueberries, and a cherry
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves
  • 16oz mayonnaise
  • 6oz sriracha
  • ¼ cup lime juice
  • salt
  • 12 0ysters shucked, shell reserved
  • 1 cup buttermilk
  • 1 tablespoon tabasco
  • 1 cup potato flakes
  • 1 ½ cup all purpose flour
  • 1 ½ cup semolina flour
  • 1lb firm ricotta cheese
  • 3 whole eggs
  • ¾ tablespoon onion powder
  • ¾ tablespoon garlic powder
  • ¾ teaspoon paprika
  • 1 pinch cayenne
  • 16oz mayonnaise
  • 6oz sriracha
  • ¼ cup lime juice
  • salt
  • cayenne
  • 16oz mayonnaise
  • 1 cup plum tomatoes seeded and diced
  • 1 ¾ cup diced ripe mango
  • ¼ cup diced red onion
  • ¼ cup chopped dry cranberries
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Salt pepper to taste
  • 1 clove garlic minced
  • ¼ cup olive oil
  • 24 cherrystones washed
  • 1 tablespoon tablespoon unsalted butter
  • ½lb slab bacon-diced
  • 1 Spanish onion diced
  • 3 ribs celery diced
  • 12 red bliss potato, cubed
  • ½ cup white wine
  • 4 sprigs fresh thyme leaves
  • 3 bay leaf
  • salt, pepper to taste
  • ¼ cup fresh chopped parsley
  • 9oz apples, peeled and chopped
  • 12oz all-purpose flour
  • 7.5oz cake flour
  • 0.5oz kosher salt
  • 0.75oz baking powder
  • 2.25oz sugar
  • Zest 2 lemons
  • 9.5oz butter, cubed & very cold
  • 1.5 egg, whole
  • 1.5oz egg yolk
  • 11.25oz heavy cream
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1-1/2 tablespoon vanilla bean paste (or vanilla extract)
  • Medium yellow onion, diced
  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 5lb Yukon Gold potatoes
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts
  • 100g or 4/5 cup of powdered sugar
  • 100g or 4/5 cup of powdered sugar
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4lb heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste
  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil
  • 8 Australian lamb shanks
  • 1 tablespoon paprika
  • 2 tablespoons ground cumin
  • ¼ bunch rosemary
  • ½ cup celery – macedone
  • 1lb onion – brunoise
  • lb carrot – sliced
  • ½oz garlic – crushed
  • 4 cups beef stock
  • 1/5 cup red wine
  • 1 cup tomato sauce
  • ½lb green beans, cut into 1 inch pieces, blanched, refreshed
  • ½lb peas – frozen
  • Salt and Pepper to taste
  • ¼ bunch rosemary – chopped
  • 4 X 5 " pre-made short crust pastry shells
  • 4 X 5 " round puff pastry tops
  • 1 egg – beaten
  • 3 egg whites
  • 1 pinch salt
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 ½ cup heavy cream
  • ½ cup icing sugar
  • 1 pint strawberries
  • 6 kiwi fruit
  • 1 tin passion fruit pulp
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and medium diced
  • 2 celery stalks, medium diced
  • 1 Small zucchini, medium diced
  • 1 Small yellow squash medium diced
  • 2 cloves garlic minced
  • Salt
  • Freshly-ground black pepper
  • 2 cups cannellini beans OR chick peas
  • 2 tablespoons chopped fresh herbs like Italian parsley, rosemary, thyme, basil
  • 1 can (28 ounces) diced tomatoes or whole peeled plum (roughly crushed between your fingers!)
  • 6 cups vegetable or chicken stock
  • 2 cups small pasta (like ditalini), pre-co
  • Grated Romano or Parmigiano-Reggiano cheese to garnish
  • Lobster meat
  • Celery (diced)
  • Mayonnaise
  • Lemon juice (freshly squeezed)
  • Salt and pepper (to taste)
  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 1 packet active dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • 4 tablespoons sugar
  • 6 tablespoons butter (softened)
  • 2 teaspoons salt
  • 1 ½ teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon orange juice
  • 4 cups all-purpose flour
  • 1-2 cup Grand Marnier™
  • ¾ cup raisins (red or white)
  • 10-15 dates chopped into ¼” pieces
  • 2/3 all-purpose flour
  • 1 ½ cup chopped pecans (crunchy, not finely chopped)
  • 4 tablespoons sugar
  • Zest of 1 medium lemon
  • 1 stick butter (room temperature)
  • 1 ½ teaspoon almond extract
  • 1 cup powdered sugar
  • 1 tablespoon Grand Marnier™
  • 2 tablespoons water
  • 2lb ground buffalo
  • 1 red bell pepper, diced (bite size for all peppers)
  • 3 Poblano peppers, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 Large sweet onion, diced
  • 1 can B&M baked kidney beans (remove salt pork)
  • 2- 8 oz cans of roasted tomatoes
  • 1- 8 oz can of tomato sauce
  • 1-2 can water
  • 1/3 cup WildCheff Tex Mex Blend
  • 1 tablespoon WildCheff Cumin
  • 2 teaspoons WildCheff Smoky Paprika Chile Blend
  • 4 tablespoons olive oil
  • WildCheff Cherrywood Smoked Sea Salt, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 1⁄2 cup milk
  • 3oz shredded gruyere (2 oz extra for topping)
  • 4 each thin slices gruyere
  • ½ tablespoon Dijon mustard
  • 1⁄2 teaspoon salt and pepper (TT)
  • 1⁄8 teaspoon nutmeg
  • 4 each slices country bread
  • 1 tablespoon butter
  • 4 each thin slices French ham
  • 4 eggs
  • 2 Slices of Marble Rye
  • 1lb tempeh, slice as desired (best to slice from one short side of tempeh to other short side of tempeh so that it is half as thin as the original piece, then slice into smaller pieces)
  • coconut oil
  • wheat free tamari
  • 1 avocado (or more as needed)
  • 1 lemon (or more as needed)
  • salt & pepper to taste
  • 1 14.5 oz. can cannellini beans, drained and rinsed
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • red onion, sliced thinly
  • romaine lettuce leaves
  • gluten-free bread, toasted
  • 1lb russet potatoes, cut into 1/4” slices
  • Olive Oil or Canola Oil spray
  • cayenne pepper
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste
  • 2 ½ cups warm water
  • 5lb beef short ribs
  • Kosher salt and pepper
  • 2 tablespoons coffee, ground
  • 1/2 cup cocoa, Dutch & unsweetened
  • 2 tablespoons five spice powder
  • 3 tablespoons vegetable oil
  • 3 bacon strips, diced
  • 1 onion, medium, diced
  • 2 carrots, diced
  • 3 celery stalks, split lengthwise & diced
  • 1.5 cups red wine, dry
  • 2 cups beef broth
  • 1/2 can stout (drink the remainder while prepping)
  • 2 tablespoons corn starch, dissolved in 2 tbsp stock
  • 6 scallions for garnish, bias cut
  • 5fl oz Harmony Springs Ginger Beer
  • 1 splash pineapple juice
  • 1fl oz AITA Root liquor
  • .5fl oz Gosling Dark Rum
  • 1 wedge Lime
  • 3 cups Manhattan Special™ cola
  • ½ tablespoon Instant espresso powder
  • 6 Egg yolks
  • 2 ½ 8oz. Tubs of mascarpone cheese
  • ¼ cup sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1-2 Packages of ladyfingers (depending on how many individual portions you will make)
  • Cocoa powder, unsweetened, for dusting
  • A blend of white flour and corn flour Canola or peanut oil
  • 3 tablespoons olive oil
  • 1 Large fennel bulb (diced)
  • 2 cups roughly chopped russet potatoes
  • 1 packet gluten free brown rice wraps
  • 1 Spanish onion (chopped)
  • 3 Large shallots (chopped)
  • 1 1/2 teaspoon kosher salt
  • 4 Large garlic cloves (chopped)
  • 1 teaspoon dried crushed red pepper flakes (plus more to taste)
  • 1 (6 oz.) can tomato paste
  • 3 Large heirloom tomatoes (diced)
  • 1 1/2 cup dry white wine
  • 3 cups fish stock
  • 2 cups clam juice
  • 1 bay leaf
  • 3 threads of saffron
  • 1lb cherrystone clams (smaller quahogs)
  • 1lb mussels (scrubbed)
  • lb uncooked large shrimp (cleaned)
  • 1 1/2 cod (cut into 2-inch chunks)
  • 2 cups milk
  • 2/3 cups sugar
  • 2 Egg yolks
  • 1 Whole egg
  • 3 tablespoons Cornstarch
  • 1/4 stick butter (or 2 Tbsp)
  • 1 tablespoon Grand Marnier™ (or any other tasty liqueur)
  • 3 sticks unsalted butter (softened)
  • 1 cup ground pecans
  • 1 1/2 cup confectioners sugar (sifted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 Large eggs (beaten)
  • 3 to 4 cups all purpose flour (sifted)
  • 50g dark chocolate (100g for a thicker layer)
  • 2 tablespoons Apricot jam
  • 2 tablespoons Warm water
  • 2 cups milk
  • 1fl oz Forty Creek Barrel Select
  • 2-3 Dozen littleneck clams (raw, shucked)
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary (chopped, fresh )
  • 3 tablespoons coconut oil (melted)
  • 1/2 cup gluten-free breadcrumbs
  • 3 scallions (chopped)
  • 2 tablespoons Fresh Mint (chopped)
  • 1 butternut squash
  • 1/4 teaspoon Sea Salt ( )
  • 1 1/2 cup Grape Tomatoes (halved)
  • 6oz Baby Spinach (bag)
  • 4 Nori Sheets
  • 1/4 cup Cold Water ((2 oz.))
  • 1 sprinkle Extra Virgin Olive Oil
  • 4 Medium Spring Roll Wrappers
  • 1 1/2 cup milk (rice, soy, almond, dairy, etc.)
  • 2 tablespoons vegetable oil
  • 9 eggs
  • 1 teaspoon garlic (chopped)
  • 1/8 cup white wine
  • 2 Cups flour
  • 1 1/2 Cups milk
  • 1/4 cup apple juice
  • 1 T butter
  • 1-2 swirls of olive oil
  • 1 cup Trader Joe's Brown Rice Medley
  • olive oil (just enough to coat the pan and squash)
  • 3/4 cups roasted grapes
  • salt and pepper
  • 5oz tequila
  • 1lb chanterelles
  • 1/2 cup whole milk
  • 5-7 medium slices Parma prosciutto
  • 1 1/2 whole nutmegs (pods grated)
  • 3 tablespoons olive oil
  • 1/3 cup coconut sugar
  • 1/3 cup coconut sugar
  • 1 tablespoon vanilla extract
  • 2/3 cups Cloumage® soft cheese (from Shy Brothers Farm)
  • 1/2 cup pecans
  • 4 quarts pot
  • 1lb pork fat back (diced and chilled)
  • 2 cups water
  • .75oz instant yeast
  • 2 Blood oranges (sliced and slightly muddled)
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 1/2 teaspoon baking soda
  • 3 Medium carrots (peeled and large diced)
  • 1lb ricotta cheese
  • 1 Medium onion
  • 2 cans fire roasted diced garlic tomatoes (undrained)
  • Cinnamon and sugar (for coating)
  • 1 Large tomato
  • 2 tablespoons cornstarch
  • 2 cups water
  • 1 tablespoon fresh orange juice
  • 1 drizzle olive oil
  • 1 Pat butter
  • 2 cloves chopped garlic
  • 3/4oz Dr Smoothie 100% Crushed Forbidden Fruit
  • 1lb salted pork ribs (bacon)
  • Shrimp (enough to feed you and your guests)
  • 1 Small yellow onion (chopped)
  • 1 cup shortening
  • olive oil (to taste)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon canola oil
  • 4 Slices honeydew melon
  • 2 shallots or
  • ½ cup chopped green bell pepper
  • 2 Large ripe plum tomatoes
  • 1 Large Vidalia onion (diced)
  • 1lb fresh asparagus (trimmed, cut into 1-inch pieces)
  • 5fl oz Agavero orange liquor
  • 4 leaves Locally grown fresh Mint
  • 2 cups fresh grape, cherry or other small sweet tomato (sliced in half)
  • 1 cup veal stock
  • hot oil
  • 5 star anise
  • 1/4 cup cotija cheese (grated)
  • extra virgin olive oi
  • 2 zucchini
  • 1 Large diced red onion
  • 3 cloves garlic
  • olive oil
  • 2 eggs
  • White Beans
  • 6oz sriracha
  • 1 10 oz package sliced mushrooms
  • 1 pinch kosher salt
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 4 ribs celery, small dice
  • Fresh Slices of Mozzarella
  • 2 tablespoons honey
  • 8oz select “specials” frying clams
  • 1 cup roughly chopped carrots
  • 1 - 2 teaspoon olive oil
  • 2/3 cups sugar
  • 1fl oz Dolin dry vermouth
  • 1-2 Slices of prosciutto (rough chopped)
  • 1/2 teaspoon sea salt
  • 3 Tablespoon (heaping) brown sugar
  • 1 large egg
  • 1/2 cup cried cranberries
  • 1/2 teaspoon chili powder
  • 1/3 cup Red Onion (diced)
  • 1 tablespoon olive oil
  • sprinkle Freshly Ground Black Pepper (to season)
  • 2 tablespoons Freah Basil (chopped)
  • 8oz Cream Cheese
  • 3 Slices Bacon
  • 2 cups Heavy Cream
  • Darkun Radish
  • Oil (for deep frying)
  • 1/3 cup vegetable oil
  • 1 to 1 1/2 cup diced onion
  • 12oz sugar
  • 1 tablespoon olive oil
  • 1/4 cup hot sauce
  • 500 Grams coarsely ground lamb
  • 1/4 cup heavy cream
  • 1 teaspoon cinnamon
  • 1/2 cup slab bacon (cut into 1” pieces)
  • 1 baguette
  • 1 sprig rosemary
  • 2 pats of salted butter
  • 1 tablespoon sugar
  • 1 teaspoon poultry seasoning
  • 3oz triple sec
  • 1lb carrots
  • 1/2 cup sugar

  • 1 pinch red pepper flakes (generous)
  • 1 tablespoon salt
  • 3 cloves garlic (minced)
  • 1/3 cup coconut oil, (liquified)
  • 1/3 cup coconut oil, (liquified)
  • 2 teaspoons unsulphured molasses
  • ¼ cup chopped sundried tomatoes (packed in oil)
  • 1 pinch sea salt
  • ¼ cup extra virgin olive oil
  • 34g salt
  • ½ cup kosher salt
  • .75oz salt
  • 3/4 teaspoons salt
  • 1 teaspoon rapid rise yeast
  • 2 teaspoons cinnamon
  • 1 Large onion (chopped)
  • 2 Large eggs (lightly beaten)
  • 1 shallot
  • 1 zucchini squash (cubed)
  • 2 teaspoons cream of tartar
  • 1 avocado
  • ¼ teaspoon sea salt
  • 1 teaspoon vegetable oil of choice
  • ¼ teaspoon vanilla extract
  • 12 baby new potatoes
  • 2 handfuls fresh, chopped basil
  • 1 tablespoon black mustard seeds
  • 2 Slices fresh New England peaches
  • 1lb bacon
  • Oil of choice
  • 2 cloves garlic (crushed)
  • 1 ½ cup sugar
  • sea salt (to taste)
  • 1 ¾ cup flour
  • 1/4 cup red onion (diced)
  • 4 Slices seedless watermelon
  • 2 tablespoons chopped red onion
  • 2 tablespoons lime juice
  • 1 jalapeno pepper (minced)
  • 1 carton vegetable broth
  • 1 juice locally grown watermelon (infused with cucumber)
  • 3 wedges Fresh lime
  • 2 Fresh Peaches, Plums or Nectarines (cut into small cubes)
  • 1 cup port wine
  • ice cream (Your favorite flavor.)
  • 1 pinch kosher salt
  • 1 tomato (diced)
  • sea salt
  • 2 summer squash
  • 1 whole clove
  • ½ bunch parsley rough chopped
  • 2 scallions, chopped
  • 1/8 cup milk
  • Garbanzo Beans
  • ¼ cup lime juice
  • 1 14.5 oz can pinto beans, rinsed and drained
  • 1 pinch freshly ground black pepper
  • 250g or 2 cups of Ferrero Nutella
  • 1 Medium onion, chopped
  • 2 yellow onions, small dice
  • Sliced Grape Tomatoes
  • 1 packet fast acting yeast
  • 1/4 cup roughly chopped white onionroughly chopped white onion
  • 1/4 teaspoon Himalayan pink salt
  • 2 Egg yolks
  • 1fl oz Campari
  • WildCheff Lemon Olive Oil (available at WildCheff.com)
  • sprinkle black pepper (freshly ground, )
  • - sprinkle ground black pepper
  • 1/2 teaspoon sea salt
  • 2 Tablespoon (heaping) pine nuts
  • 1/4 teaspoon smoked paprika
  • 1/3 cup Red Bell Pepper (thinly sliced )
  • 1/2 teaspoon sea salt
  • pinch Cayenne Pepper
  • 2 tablespoons Fresh Mint (chopped)
  • 1 teaspoon Dill
  • sm wedge Brie
  • 3/4 cups Granulated Sugar
  • drizzle dressing (Miso Wasabi Dressing or Japanese Mayonnaise)
  • 2 tablespoons Granulated Sugar
  • 2 eggs
  • 1 to 1 1/2 cup diced green pepper
  • 3 1/2 Cups whole milk
  • 1/4 cup fire roasted tomatoes
  • cornstarch
  • 1 small onion (finely chopped )
  • 1/2 teaspoon cornstarch
  • 3 Tablespoons diced candied ginger
  • 2 onions (peeled & diced small)
  • 2 sprigs rosemary
  • 1 cup white wine
  • 1 dash salt
  • 1 tablespoon cinnamon
  • 2 tablespoons extra-virgin olive oil (2 turns of the pan)
  • 2oz roses lime juice
  • 1lb Idaho potatoes
  • 1/2 teaspoon vanilla extract
  • 6 cloves garlic
  • pepper
  • 1 onion (finely chopped)
  • 1/2 drop vanilla creme stevia (Example: Sweet Leaf)
  • 1/2 drop vanilla creme stevia (Example: Sweet Leaf)
  • 5 pitted medjool dates
  • 2 fresh chives snipped into 1/4 inch pieces (about 2 tbsp.)
  • 3/4 cups pitted medjool dates
  • 1 cup Arborio rice
  • 3g insta-cure
  • ½brown sugar
  • .75oz sugar
  • 1 teaspoon rapid rise yeast
  • ½ cup raisins
  • 1 teaspoon nutmeg
  • 1 teaspoon anchovy paste
  • 3 cloves garlic
  • 8oz frozen corn
  • 1 teaspoon baking soda
  • Shredded cheese (Italian or Monterey Jack)
  • ¼ teaspoon black pepper
  • 1 salt
  • 1 pinch cloves
  • ¼ cup canola oil
  • 6 egg whites (2 whole eggs beaten)
  • 2 tablespoons yellow mustard seeds
  • 1 splash cranberry juice (for color)
  • 8 tablespoons olive oil
  • 1 tablespoon curry powder
  • ½ cup cooked potato (approx. 1 medium, ½” diced)
  • 2 eggs
  • cracked pepper (to taste)
  • 2 tablespoons sugar
  • 1 tablespoon garlic (minced)
  • 4 Slices musk melon
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 3 tablespoons salted butter
  • 2 cloves garlic (minced)
  • 1 Slice locally grown jalapeño
  • 1 teaspoon sugar (or simple syrup)
  • 3-4 tablespoons sugar
  • ½ bunch thyme
  • powdered sugar (or cinnamon, nutmeg, or brown sugar.)
  • 1 pinch coarse black pepper
  • Juice
  • freshly ground pepper
  • 1 red bell pepper
  • 3 sprigs rosemary
  • ¼ cup small diced carrot, celery, and onion
  • 2 stalks celery, chopped
  • ½ teaspoon Vanilla
  • Red Pepper chopped
  • salt
  • 1 14.5 oz can red kidney beans, rinsed and drained
  • 1 cup canola oil (approximately)
  • ¾ cup lukewarm water
  • 1 Medium carrot, chopped
  • 2 red bell peppers, small dice
  • Red Onion slices
  • *¼ cup sourdough starter
  • 3/4 - 1 cups water from boiling the potatoes, carrots, and onion
  • 1/8 teaspoon ground black pepper
  • 1 Whole egg
  • Orange peel for garnish
  • 2 cloves garlic (minced)
  • 1/4 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • -freshly ground pepper (to season)
  • 1/2 cup grapeseed oil (or other neutral oil)
  • 1/4 teaspoon garlic powder
  • freshly ground pepper
  • 4 cups Green Cabbage (finely shredded )
  • 1 1/2lb Chicken Thighs (skinless, boneless)
  • 1 1/2 tablespoon Extra Virgin Olive Oil
  • 1/2lb Butter
  • 2 teaspoons Cranberry Sauce
  • 1/4 teaspoon Salt
  • Caviar (either Black or Orange for garnish)
  • 1 cup Caramel Sauce (or sundae sauce)
  • 1/4 cup olive oil
  • 2 to 3 jalapeño peppers ((depending on how hot you like it) )
  • 1 teaspoon vanilla
  • 1/4 Pound fresh baby spinach
  • 2 tablespoons canola oil
  • 1 tablespoon vegetable oil
  • 2 Tablespoons brandy (you may want more depending on your taste)
  • 3/4 cups firmly packed brown sugar
  • 2 garlic cloves
  • 1 cup dried cranberries
  • 1 water
  • balsamic vinegar reduction
  • 2 red bell peppers (seeded and cut into 1-inch pieces)
  • 1/4 cup honey
  • garlic
  • 1 teaspoon powdered gelatin
  • 5 shallots
  • 1 egg yolk
  • 1 ½lb raw medium shrimp, (peeled and deveined)
  • 1 egg, (beaten)
  • 1 egg, (beaten)
  • 1 frozen banana
  • 2-3 cloves garlic, (minced)
  • 1/2 teaspoon cinnamon
  • 3 cups chicken stock
  • 300g crushed Ice
  • 1 tablespoon black pepper corns
  • 24oz Luke warm water
  • 1 tablespoon sugar
  • Zest 1 orange
  • 1 teaspoon cardamom
  • 3 cups dark porter beer
  • 5 sprigs fresh thyme
  • 1 bag dried cheese tortellini
  • 2 ¾ cups flour
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • 3 tablespoons freshly chopped cilantro
  • 1 pinch cinnamon
  • 1 pinch kosher salt
  • ⅓ cup whole milk
  • 10oz baby spinach leaves (or 6 cups)
  • 3 Slices peach (for garnish)
  • 2 onions (peeled and finely chopped)
  • 1 teaspoon curry
  • ½ cup crumbled linguiça or chorizo
  • 2 teaspoons cream of tartar
  • 2 Small sweet potato (diced)
  • 2 teaspoons baking Powder
  • 1/2 cup cider vinegar
  • 1 tablespoon minced shallots
  • 2-3 tablespoons Juice of one lime
  • 1 tablespoon chopped green onions
  • 2 tablespoons chopped shallots
  • 2 tablespoons flour
  • 1 cup pitted Kalamata olives (roughly chopped)
  • 2 wedges lemon
  • ½vanilla bean
  • ½shallot
  • ice cream topping (Your favorite topping)
  • 1 Swirl of olive oil
  • Zest 1 lime
  • 1 cup cornmeal
  • 2 soy sausage
  • 3 sprigs thyme
  • ½ cup heavy cream
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • 6 slices cinnamon swirl bread
  • Red Onion chopped
  • cayenne
  • 1 28 oz can diced tomatoes
  • 1-pound container of sour cream
  • 6oz high quality block of dark chocolate for baking
  • 2 stalks celery, chopped
  • 2 Yukon potatoes, small dice
  • 4 Large Basil Leaves
  • King Arthur Flour:
  • 1/4 cup raw cashews
  • 1/2 teaspoon dried rosemary (chopped)
  • 3 tablespoons Cornstarch
  • 1 1/2fl oz Glendalough Double Barrel
  • Some Lemon juice (freshly squeezed)
  • 1/2 teaspoon sea salt
  • 1/2 Medium onion (sliced)
  • 1/4 cup apple cider vinegar (or other sweetener)
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons Freah Basil (chopped)
  • 2 Mangos
  • 3 tablespoons Freah Lime Juice
  • 16oz Phyllo Dough
  • Dried Cranberries
  • 1 1/4 cup Whole Milk
  • 1 tablespoon Rum (Spiced or Dark)
  • 2 1/4 - 2 1/2 Pounds onions (chopped)
  • 2 16 oz cans diced tomatoes, undrained
  • 1/2 of 1 Whole nutmeg
  • salt and pepper to taste
  • 1 tablespoon allspice
  • 3/4 cups gluten-free rolled oats
  • 2 Cups apple cider
  • 8oz goat cheese
  • 3 hot cherry peppers (drained and chopped)
  • 2 tablespoons A1 steak sauce
  • white wine vinaigrette
  • 3oz mild chèvre goat cheese (room temperature)
  • ¼ cup Chardonnay
  • 1 cup ricotta cheese
  • 1 juice lime
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chia seeds
  • Bread crumbs for coating
  • 12oz chocolate chips (Example: Trader Joe's dairy free)
  • ½ cup white wine (a what-you-would-drink chardonnay)
  • 9g garlic
  • 1 cinnamon stick
  • 1 cup water (about 100 degrees)
  • 2 cups water (about 100 degrees)
  • 1 teaspoon sea salt
  • 2 cups V8 juice
  • 2 sprigs fresh sage
  • 1 tablespoon Better than Bullion Beef Base
  • 1 cup shortening
  • 1 tablespoon garlic (minced)
  • 1 pinch crushed red pepper flakes
  • 2 Sweet Coconut Thai Teabags (Celestial Seasons brand)
  • 3 pinches dried rosemary
  • 3 tablespoons Parmigiano-Reggiano cheese
  • 1 Pat butter
  • 6 cloves garlic (peeled, finely chopped)
  • 1 teaspoon garlic powder
  • ½ cup sweet red pepper (½” diced)
  • 1 teaspoon baking soda
  • 1 Small Anjou pear (diced)
  • 1 teaspoon baking Soda
  • 1/8 cup molasses
  • 3 tablespoons champagne vinegar
  • ¼ teaspoon coarse sea salt
  • 1 tablespoon chopped jalapeno pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 to 2 pinch salt
  • 1 8-ounce jar sun-dried tomatoes (in oil - julienne)
  • 2 wedges lime
  • fresh mint leaves (chopped)
  • 1 duck breast
  • your favorite fruit
  • 2 ancho chilies
  • 3 cups water (plus extra as desired)
  • 1 cup gluten free flour mix
  • 1lb spinach
  • 1 clove minced garlic
  • 2 Large eggs
  • ½ cup parsley, chopped
  • 4oz Cream cheese
  • Green, Pink, White Peppercorns crushed
  • 1 14.5 oz fire-roasted diced tomatoes
  • 1 bunch fresh chives
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 4-5 garlic cloves, crushed
  • 1 bunch scallions, white and green sliced thin
  • 1 ½ cup whole-wheat-flour
  • 2 teaspoons gluten-free tamari (can use soy sauce, Bragg’s Liquid Aminos, or Coconut Aminos)
  • 1/2 teaspoon garlic powder
  • 1/4 stick butter (or 2 Tbsp)
  • 1/2fl oz Fresh lemon juice
  • 1 teaspoon Lemon zest
  • 5 mushroom buttons (sliced)
  • 1/4 cup agave
  • 1/8 teaspoon ground chipotle pepper
  • 1/2 teaspoon sea salt
  • 2 tablespoons Freah Cilantro (chopped)
  • 1 tablespoon Water
  • Sea Salt (to taste)
  • 1/4 cup Honey
  • 1 teaspoon Vanilla
  • 1/2 teaspoon salt
  • 1 16 oz. can dark red kidney beans, drained
  • 1 tablespoon butter ((optional))
  • balsamic glaze
  • 1/2 cup chopped parsley
  • 5 Tablespoons brown rice flour
  • 1 1/2 Cups chicken stock
  • 2 eggs
  • 4 cloves garlic (chopped or thinly sliced)
  • 1 cup orange juice
  • Thyme
  • 1 single layer 9” chocolate cake (any recipe you like—or store-bought in a pinch!)
  • 8 organic eggs
  • 1 cup semolina flour
  • 3 tomatoes chopped (or 1 cup of tomato sauce)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon sea salt
  • ¼ cup almond butter
  • Parmesan cheese for coating
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • 15g dextrose
  • 3 green cardamom pods
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon ground black pepper
  • 1 cup ground peeled tomato or tomato puree
  • 1 teaspoon pepper
  • 4 cups beef broth
  • 1 ½ cup sugar
  • 1 tablespoon coconut oil (or vegetable oil of choice)
  • ¼ cup coconut sugar (or sweetener of choice)
  • egg whites (2 whole eggs beaten)
  • 13 heaped tablespoons ricotta
  • 6 egg whites (2 whole eggs beaten)
  • 2 Large smoked sausages (cut into big chunks)
  • 1/2 cup sweet and sour sauce
  • 1 can whole peeled San Marzano tomatoes (28 oz. can, undrained)
  • ½ teaspoon salt
  • 1/2 Small red onion (diced)
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 3 tablespoons honey
  • ½ teaspoon garlic salt
  • ½ teaspoon salt
  • 1.5 cups whole milk
  • 1 handful sun-dried tomatoes (dry - julienne)
  • 2 Slices local grown cucumber
  • Crushed Amoretti cookies
  • 1 chili
  • 2 cups raw cashews
  • ½ teaspoon xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum)
  • 4 Spanish onions
  • 2 tablespoons sugar
  • 1½ cup brioche bread crumbs
  • Champagne Mustard Vinaigrette (see recipe below)
  • Orange marmalade
  • Olive Oil
  • ½ cup water
  • 20 whole toasted hazelnuts
  • 1 Small potato peeled and chopped
  • 2 tablespoons Nutritional yeast
  • 1 ½ cup white-whole-wheat-flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Grand Marnier™ (or any other tasty liqueur)
  • 1/2fl oz Pierre Ferrand dry curaçao
  • 1 teaspoon WildCheff Sagemary Sea Salt
  • 1/2 cup ketchup
  • 3 tablespoons tamari (wheat-free)
  • freshly ground pepper
  • 2 tablespoons Rice Wine Vinegar
  • 1 tablespoon Apple Cider Vinegar
  • Freshly Ground Black Pepper (to taste)
  • Chocolate Vodka Gelee
  • 1 teaspoon thyme
  • 1 15 oz. can pinto beans, drained
  • 1 teaspoon salt
  • 2 Tablespoons potato starch
  • 1 sprig rosemary
  • 4 whole chicken breasts-not split
  • 1/2 cup dry white wine
  • 1/4 cup BBQ sauce
  • 1 pint demi-glace sauce
  • ¼ cup parmesan reggiano
  • 2 cups flour
  • 1 red bell pepper chopped
  • 1/4 cup 1/4 finely chopped pecans
  • 1/4 cup finely chopped pecans
  • ½ teaspoon cinnamon
  • 2 tablespoons butter
  • 1 tablespoon agave syrup
  • ½parmesan cheese
  • 1 ½g mace
  • 3 whole cloves
  • 2 Large eggs
  • 2 teaspoons chopped garlic
  • 1 teaspoon sea salt
  • 2 cups water
  • 2 eggs
  • 1 cup sliced red cabbage
  • 1 can coconut milk
  • ⅓ cup whole milk
  • ½ cup balsamic vinegar
  • ⅓ cup whole milk
  • 1lb smoked pork ribs (cut into pieces)
  • 1/2 cup sweet chili sauce
  • ½ cup water
  • Cinnamon and sugar (for coating)
  • 4oz broken pecans (toasted (toss lightly with olive oil, salt and pepper before slightly toasting))
  • 1 cup buttermilk
  • 6fl oz IPA
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 1/2 cup Pecorino Romano Cheese (grated)
  • Vanilla Ice Cream
  • 1 Swirl of olive/canola oil blend
  • Juice of 2 lemons
  • ¼ cup coconut sugar
  • 1lb fresh corn kernel roasted
  • ½ cup tomato paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • Powdered Sugar
  • Lemon Juice
  • 4 cloves garlic, minced
  • 1 ½ cup "quick" rolled oats
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1 cup semolina flour
  • 1 teaspoon kosher salt
  • 1/2 cup nutritional yeast (I like the Kal brand)
  • 3 sticks unsalted butter (softened)
  • 1/4fl oz Grenadine
  • 1 teaspoon Mexican oregano
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon Freah Lime Juice
  • 1 teaspoon Dijon Mustard
  • 1 packet Unflavored Gelatin
  • 1 teaspoon rosemary
  • 1 4 oz. can chopped green chilies
  • 1/4 teaspoon white pepper
  • 1 tablespoon tapioca starch
  • salt/pepper (to taste)
  • bamboo skewers
  • 1/2 cup chicken stock or broth
  • 4oz butter
  • ¼ cup pecorino romano
  • 1 green bell pepper chopped
  • 1 cup chocolate chips, (melted)
  • 1 cup chocolate chips, (melted)
  • 4 teaspoons cocoa powder
  • 1 tablespoon orange liqueur, (optional)
  • ½lb fresh lobster meat
  • 1g cinnamon
  • 3 allspice berries
  • 1 cup raw cane sugar
  • 4 cups beef or chicken stock
  • 1 pint shiitake mushrooms
  • 1 Small onion (chopped)
  • 3 Large eggs
  • 1/2 Small jalapeno (diced)
  • 5oz log of chèvre
  • ½ Loaf Italian bread
  • 13 heaped tablespoons ricotta
  • 1lb smoked bacon (cut into chunks)
  • 1/4 cup honey
  • 8 eggs
  • 4 leaves fresh sage (finely diced)
  • 4oz butter (melted)
  • 1/4 cup honey
  • 1/8 cup olive oil
  • 1/2 pint fresh blackberries (garnish)
  • 1 tablespoon capers
  • white onion
  • 3⁄4 teaspoons smoked paprika
  • 1 tablespoon + ½ tsp baking powder
  • ½ cup green fresh herbs chopped
  • Zest and juice of 1 orange
  • 1½ teaspoon ground pepper
  • 6 tablespoons extra virgin olive oil
  • Orange slices and Parsley
  • Fresh Basil chopped
  • 1 teaspoon dry mustard powder
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 1fl oz apple cider vinegar
  • 2 quarts veggie stock, heat and set aside
  • Olive oil
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup ground pecans
  • 4 dashes Orange Bitters
  • 1 tablespoon Italian flat leaf parsley (chopped)
  • 2-4 tablespoons water
  • 1 tablespoon Sugar
  • 2 cloves Garlic
  • 1/4 cup Cold Water
  • 1/2 teaspoon sage
  • 2 teaspoons chili powder
  • 1 pinch cinnamon
  • 1/4 teaspoon xanthan gum
  • 1 cup 100% cranberry juice
  • 1/4 cup chopped Italian flat-leaf parsley (a couple of handfuls)
  • 1/2 quart heavy cream
  • 1 cup pasta water
  • ½ cup coconut milk (or heavy cream)
  • 1/2 cup moderately chopped pecans
  • 1/2 cup moderately chopped pecans
  • 1 tablespoon agave syrup
  • 4 drops wild orange doTERRA** essential oil, (optional)
  • ½ cup diced orange tomato
  • ½g cayenne pepper
  • 3 star anise pods
  • 1/2 cup brown sugar (packed)
  • ½ cup sliced shiitake mushrooms
  • 1 pint Brussels sprouts
  • 1 tablespoon minced garlic
  • 1 ½ cup milk
  • 1 Medium carrot (finely chopped)
  • 1 drizzle olive oil
  • 1 tablespoon freshly ground black pepper
  • Fresh basil (chopped)
  • Kosher salt (to taste)
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups chipotle ketchup
  • 1 pinch chopped mint
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • ¼ teaspoon sea salt
  • 5 golden Yukon potatoes
  • 1 cup red wine
  • teaspoon kosher salt
  • ½ - 1 teaspoon Dijon mustard
  • Optional bacon or sausages cooked
  • 1 ½ cup all purpose flour
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons honey
  • 2 ½ cups water
  • Add water to adjust texture to your preference.
  • 3 egg yolks
  • ground black pepper to taste
  • 1 1/2 cup confectioners sugar (sifted)
  • Soda water
  • 2 tablespoons Parmigiano Reggiano (grated)
  • 1 tablespoon Grapeseed Oil (or other vegetable oil)
  • 1/4 teaspoon Curry Powder
  • 1 cup Simple Syrup
  • 3 Large eggs
  • 1 teaspoon salt
  • SAUCE
  • 1 Teaspoon each ground cinnamon, nutmeg, and allspice
  • 1 cup balsamic vinegar
  • 2 tablespoons juice from hot pepper jar
  • 1 bunch fresh basil
  • 2 cups Catupiry cheese*
  • 1 dash cinnamon
  • 1 dash cinnamon
  • 8 ice cubes
  • 1 14-oz package silken tofu (shelf stable kind)
  • ¼ cup each butternut, acorn, butter cup squash and orange bell pepper (all diced small)
  • 50g fat back (diced and blanched for 5 minutes)
  • 3 sprigs fresh thyme (1 reserved for roasting)
  • 1 1/2 cup 1 1/2 applesauce
  • ½ cup sweet peas
  • ½ cup brown rice
  • 1 bay leaf
  • ½ cup flour
  • 2 scallions (chopped)
  • Parmigiano-Reggiano crisps
  • 5 bay leaves
  • 2 limes (Juiced)
  • ½ cup shredded Pico*, Gouda, or Cheddar
  • 2 tablespoons olive oil
  • 2 cups apple cider vinegar
  • s & p
  • 1 pinch chopped thyme
  • 2 Roma tomatoes
  • 1 tablespoon sea salt (OR— 1 ½ tsp sea salt & 1½ tsp smoked salt)
  • 2 tablespoons diced jalapeno peppers
  • 2 tablespoons red chili flakes
  • 6 tablespoons sherry vinegar
  • ½lb chopped and rinsed escarole
  • 1 teaspoon agave
  • Maple syrup
  • 1 ½ cup semolina flour
  • 1 teaspoon thyme
  • 1 tablespoon brown sugar
  • 4oz heavy cream
  • 2 tablespoons fresh dill, chopped fine
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Long lemon swirl for garnish
  • 1 packet Naan bread (2 pack) (**Gluten-free pizza dough could be substituted)
  • -Freshly Ground Pepper (to taste)
  • 1 tablespoon Cilantro (chopped, fresh)
  • 6oz Chocolate Vodka
  • 1 cup Silk soy creamer
  • 1/2 teaspoon pepper
  • 3 Quarts yogurt
  • 1/4 teaspoon sea salt
  • Orzo with Parsley and Lemon Zest
  • 1lb fettuccine
  • 3 tablespoons ground annatto (also called achiote—optional)
  • 1 pinch saffron (big pinch)
  • 20g Sicilian pistachios
  • 1 teaspoon mustard seed
  • 2/3 cups vegetable oil
  • 2 tablespoons chopped flat leaf parsley
  • 7 cups vegetable stock
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 handful cilantro (chopped)
  • Campari tomatoes
  • 4 Servings your favorite potato gnocchi recipe
  • v teaspoon soy sauce
  • 1 tablespoon chopped flat-leaf parsley
  • Salt and pepper (to taste)
  • 1 ½ cup sugar
  • 2 cups sugar
  • Salt and black peppers
  • 1/3 cup almonds
  • 1 clove clove
  • ¼ cup grapeseed oil
  • 3 tablespoons fennel seeds
  • 1 cup Worcestershire sauce
  • 1 shallot minced
  • 1 Small garlic clove, minced
  • Whisk for the eggs
  • 1lb firm ricotta cheese
  • 1 teaspoon oregano
  • 6 tablespoons (¾ stick) butter
  • ¼ teaspoon ground cinnamon
  • ½ cup canola oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon vanilla extract
  • 2fl oz Nikka Coffey Grain
  • 4 Trader Joe's Gluten Free English Muffins (split in halves)
  • 1/2 teaspoon salt
  • 3 Tablespoons starch, dissolved in ½ Cup water
  • 1/2 cup cold butter
  • 1/2lb orzo
  • 1 teaspoon salt
  • Salt, pepper and red pepper flakes (to taste)
  • 1 blender
  • 2g black peppercorns, (cracked)
  • 1 bay leaf (each)
  • 1 teaspoon vanilla
  • ½ cup nice grating cheese (like parmesan or romano shredded or shaved)
  • 1 cup cannellini beans
  • ½ teaspoon salt
  • ¼ cup lime juice
  • Radicchio or endive leaves
  • 10 beach plums (cut in half)
  • 1 tablespoon pickling spice
  • 1/2 cup water
  • 1/2lb arugula
  • 1 teaspoon cumin seeds
  • 1 tablespoon Dijon mustard
  • 1 cup almond milk (remove 1 tbsp)
  • 1 can coconut milk
  • ½ cup reduced veal stock (veal demi-glace)
  • 2 leeks cleaned and minced
  • Salt and pepper to taste
  • wide shallow bowl
  • 3 whole eggs
  • 1 teaspoon marjoram
  • ½ cup unsweetened applesauce
  • ¼ teaspoon ground coriander
  • ½ cup safflower oil
  • 1 teaspoon smoked paprika
  • 2 Large eggs (beaten)
  • 1/2fl oz Lemon juice
  • freshly ground black pepper (to season)
  • 3 Cloves garlic, crushed
  • coarse salt
  • Grated Parmesan Cheese
  • 1 6-8 quart pot
  • 3 garlic cloves
  • 8oz Irish Whiskey (Irish Whiskey Cream Fat Toad Farm Goat’s)
  • 1lb pappardelle pasta (or other wide, flat type noodle)
  • 2 tablespoons butter
  • 1 Small garlic clove (minced)
  • Pre cut carrot slaw
  • 8fl oz red wine blend
  • ½lb cranberries
  • 1 cup reserved poaching liquid
  • 1/8 cup crumbled feta
  • 1 pinch kosher salt
  • 1 jar roasted red peppers
  • 1 Large egg
  • 8oz soy margarine
  • 1 ½ cup water
  • 2 cloves garlic minced
  • Plastic spatula
  • ½fl oz Skyy Barcraft Watermelon Fresca Vodka
  • 1 teaspoon cumin
  • 1 ½ teaspoon salt
  • ¼ teaspoon ground sage
  • 1 lemon-juiced
  • 1 pinch cayenne pepper
  • 3 to 4 cups all purpose flour (sifted)
  • Ginger beer
  • 1 cup ground coriander
  • 1 tablespoon extra-virgin olive oil (eyeball it)
  • 1 1/2 cup butternut (rough chopped)
  • 2 pork tenderloins (trimmed of silver skin, and halved. Yielding four 7-8 oz. portions)
  • Milk Caramel (room temperature)
  • Salt and pepper (to taste)
  • 1 tablespoon fresh grated ginger
  • Chives (chopped)
  • 4fl oz water
  • 6 foie gras portions (2-ounce pieces)
  • 1/4 cup cider vinegar
  • 16 oil-cured black olives (pitted and roughly chopped)
  • 1 cup water
  • ½ cup nutritional yeast
  • ¼ teaspoon vanilla extract
  • Salt and pepper to taste
  • 3 anchovy filets
  • ¼ cup white wine
  • none stick fry pan or electric griddle
  • ¼fl oz Skyy Infusions Pacific Blueberry
  • 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
  • ½ cup instant mashed potato flakes
  • ¼ teaspoon ground black pepper
  • 1 dash salt
  • 1 cup frozen peas
  • 50g dark chocolate (100g for a thicker layer)
  • Lemon wheel as garnish
  • 1 tablespoon vegetable oil
  • 2 Large lemons (zested)
  • ½ cup diced onion
  • 2 tablespoons unsalted butter
  • ½ cup cooking oil
  • 1 teaspoon wheat free tamari
  • Wooden Skewer Sticks
  • 1oz unsalted butter
  • Kosher salt (to taste)
  • 1 jalapeno (split)
  • 1lb fresh squid tubes (butterflied)
  • 1/4 cup dark raisins
  • ¼ teaspoon ground nutmeg
  • 6 drops liquid stevia
  • 4 cups cashew nuts soaked in water
  • 2 tablespoons salt
  • 2 tablespoons butter
  • ¼fl oz Midori
  • 1 tablespoon Bragg’s Liquid Aminos
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour
  • ¼ teaspoon crushed red pepper
  • 1 dash pepper
  • 1lb gluten free corkscrew or elbow pasta (or other small shape of your choice)
  • 2 tablespoons Apricot jam
  • salt and cayenne to taste
  • black pepper
  • ½ cup raw carrot (peeled and rough chopped)
  • baby red mustard greens
  • 1 teaspoon chili garlic paste
  • salt and pepper (to taste)
  • Black pepper (ground; to taste)
  • 1 tablespoon butter
  • 1 tablespoon Harissa paste
  • 2 cups romaine lettuce (shredded)
  • 3 tablespoons diced sundried tomato (without oil)
  • 1/3 cup daiya (cheddar) cheese
  • 3 tablespoons nutritional yeast
  • Hot sauce to taste
  • ¾ cup cream
  • 1fl oz white wine
  • 1 teaspoon sea salt
  • Salt to taste
  • Parchment paper
  • 2 tablespoons Warm water
  • 1/4 cup finely chopped flat leaf parsley (a couple of handfuls)
  • ¼ cup extra virgin olive oil
  • 1 cup water
  • 2 tablespoons toasted sesame oil
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon fresh lemon juice
  • 1/4 cup cotija cheese (grated)
  • 2 tablespoons soy gluten-free tamari
  • salt & pepper to taste
  • 4 cups boiling water
  • Sour, pineapple, and orange juice
  • Black Pepper
  • Tabasco to taste
  • 1lb bacon
  • 3 cups chicken stock
  • 1 cup cider vinegar
  • 1 tablespoon agave syrup
  • 1/2 cup red onion (diced)
  • 1 teaspoon olive oil
  • 1 tomato (diced)
  • 1 Medium onion
  • 32fl oz soy milk
  • ½lb dried white beans
  • 1 packet Butler Soy Curls
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • ¼ cup brown sugar
  • 3 cloves garlic
  • ½ cup maple syrup
  • 1 pinch crushed red pepper flakes
  • 1/2 cup red bell pepper (diced)
  • Juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons paprika
  • 2 bay leaves
  • ¼ c. + ½ c. Trader Joe’s Organic Sriracha & Roasted Garlic BBQ sauce1
  • 250g or 2 cups of Ferrero Nutella
  • A few pinch black pepper
  • 1lb butter (cubed)
  • 1 bay leaf
  • 1lb peaches (blanched and diced)
  • Zest 1 lime
  • 3 pieces gluten free bread
  • Salt and pepper to taste
  • 5 sprigs thyme
  • 1 tablespoon wheat-free tamari
  • 6oz high quality block of dark chocolate for baking
  • 8 Slices of *Bread (4 Sandwiches)
  • 2 tablespoons truffle oil (white or black)
  • 6 peppercorns
  • 1/2 cup sugar
  • ¼ teaspoon dried basil
  • 1 sprig rosemary
  • 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • ½lb Monterey Jack Cheese
  • salt pepper
  • 1 cinnamon stick
  • ½ cup smooth almond butter
  • 1/4 cup champagne vinegar
  • ¼ teaspoon dried oregano
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons Penzey’s Arizona Dreaming Spice Blend (or any gluten free southwestern blend of spices)
  • 20 whole toasted hazelnuts
  • *Mayonnaise
  • 2 cloves
  • 2 tablespoons wheat free tamari
  • 1 teaspoon Chinese five spice
  • ¼ teaspoon dried parsley
  • 2 tablespoons Penzey’s Chicken Taco Blend (or any gluten free taco mix)
  • 1 head Butter Lettuce
  • 2 allspice berries
  • 1 Small garlic clove (minced)
  • s & p
  • ¼ teaspoon dried marjoram
  • gluten free English muffins or hamburger buns
  • Tomato
  • 2 anise pods
  • 1 tablespoon fresh grated ginger
  • 10lb pork cheeks
  • ¼ teaspoon sea salt
  • romaine lettuce leaves
  • *Bacon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili garlic paste
  • rice flour (for dredging)
  • teaspoon extra virgin olive oil
  • pickles, sliced thin
  • 4 Eggs
  • 2 Large red apples
  • 2 - 3 tablespoons agave syrup
  • oil
  • red onion, sliced thin
  • 4 Artichokes
  • 1 quart full-bodied red wine (Malbec, Zinfandel, or Cabernet Sauvignon)
  • 1 lime (juiced)
  • s & p
  • 1-2 lemons
  • 1/8 tablespoon salt
  • 3 - 5 tablespoons hot water
  • 4 cups white wine
  • ½ cup sugar
  • 1 cup chipotle ketchup
  • 1 teaspoon peppercorns (bruised)
  • 1/2 Gallon pork stock
  • 1 cinnamon stick
  • 1 red bell pepper (chopped)
  • 2 cloves
  • 1 stalk celery (chopped)
  • 1 vanilla bean
  • 1 carrot (chopped)
  • 1 teaspoon orange zest
  • 4 cloves garlic
  • 1 head red cabbage (cored, cut into quarters, thinly sliced)
  • 1 tablespoon fennel seeds (toasted)
  • 2oz unsalted butter
  • 1 tablespoon black peppercorns
  • 2 Large Spanish onion (halved, thinly sliced)
  • 2 bay leafs
  • 1 teaspoon garlic (minced)
  • parsley stems
  • 1 tablespoon ground mustard seed
  • 2 sprigs rosemary
  • 1 tablespoon ground juniper berry
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • fresh ground pepper
  • 1lb baby red creamer potatoes (washed and halved)
  • 3 cloves garlic (chopped)
  • 3 sprigs rosemary (stripped and bruised)
  • 1 tablespoon olive oil
  • Kosher salt
  • fresh cracked pepper
  • 3 Large beets (washed, peeled, and juiced (approx. 2 cups juice)
  • 2 cups water
  • ½ cup kosher salt
  • ½brown sugar
  • 1 tablespoon black pepper corns
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 3 whole cloves
  • 3 allspice berries
  • 3 star anise pods
  • 3 sprigs fresh thyme (1 reserved for roasting)
  • 1 teaspoon mustard seed
  • 1 bay leaf (each)
  • 3 garlic cloves
  • 2 pork tenderloins (trimmed of silver skin, and halved. Yielding four 7-8 oz. portions)
  • 2 tablespoons unsalted butter
  • baby red mustard greens
  • 1 cup water
  • 1 cup cider vinegar
  • ½ cup maple syrup
  • 1 bay leaf
  • 6 peppercorns
  • 1 cinnamon stick
  • 2 cloves
  • 2 allspice berries
  • 2 anise pods
  • 1/2 teaspoon kosher salt
  • 2 Large red apples
  • 1 quart full-bodied red wine (Malbec, Zinfandel, or Cabernet Sauvignon)
  • 1/8 tablespoon salt
  • ½ cup sugar
  • 1 teaspoon peppercorns (bruised)
  • 1 cinnamon stick
  • 2 cloves
  • 1 vanilla bean
  • 1 teaspoon orange zest
  • 1 head red cabbage (cored, cut into quarters, thinly sliced)
  • 2oz unsalted butter
  • 2 Large Spanish onion (halved, thinly sliced)
  • 1 teaspoon garlic (minced)
  • 1 tablespoon ground mustard seed
  • 1 tablespoon ground juniper berry
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • fresh ground pepper
  • 1lb baby red creamer potatoes (washed and halved)
  • 3 cloves garlic (chopped)
  • 3 sprigs rosemary (stripped and bruised)
  • 1 tablespoon olive oil
  • Kosher salt
  • fresh cracked pepper

Optional

  • 2 tablespoons orange liqueur
  • ¼ teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1 can anchovies (optional; not featured)
  • 2 - 3 drops doTERRA Lime Essential Oil
  • 2 tablespoons oats, to sprinkle on top
  • ½ tablespoon white wine
  • 1 - 2 drop doTERRA Lime Essential Oil
  • 1/2 Small jalapeno (diced)
  • 1 teaspoon hot sauce

Directions

Pour chickpeas into a bowl. In a small bowl, mix chili powder, smoked paprika, garlic powder, sea salt, and chipotle pepper.
Combine broccoli, scallions, cranberries, and pine nuts in a medium bowl. Chill until ready to use.
Place all ingredients in large bowl. Mix well. Pour onto rimmed baking sheet.
Preheat oven to 400°.
Preheat oven to 350°.
Peel, seed and cut the butternut squash into 1” – 2” pieces. Place in bowl and drizzle with olive oil, enough to lightly coat all of the pieces. Sprinkle with salt & pepper. Spread on baking tray (with sides) lined with parchment paper. Bake 350˚ for 45 minutes. After 30 minutes, remove from oven and gently mix the squash around. This will keep it from sticking to the parchment paper. Continue baking for another 15 minutes or until the doneness is to your liking.
Combine cabbage, bell pepper, red onion, salt, mint, basil and cilantro.
Combine garlic powder, sea salt, black pepper and cayenne pepper.
Combine ingredients and mix well with spoon.
In a food processor, pulse a bag of baby spinach - set aside
RED WINE CRYSTALS
1. Pour 1/4 cup of red vinegar and freeze until hard.
- Preheat grill
Slice each piece of bacon vertically, making long thin strips. Then, cook as instructed.
Slice the brie the same way: long, thin strips. The smaller the strip, the easier it is to roll
(half inch wide section would do nicely).
Slice 1/2 an avocado into long thin strips. Do the same with the cucumber.
Pre-heat the oven to 350 degrees F
Preheat oven to 350 degrees F
Coat the bottom of a medium size sautee pan with the oil and place it over high heat. Dredge the chicken in the flour and then place into the egg mixture. When the oil is hot enough (you should see a tiny bit of smoke start to rise from the pan) place the two pieces of chicken in the pan and cook until egg turns golden about 30 seconds. Flip the chicken and do the same on the other side. Place the chicken on a baking pan or baking dish. Add another ounce of olive oil to the pan and place the spinach in the pan.
Buy a pound of Japanese Sushi Rice. Let sit in a pan of
warm water until water remains clear. This may take up to
10 times, rinsing and sitting. Use 1 part water, 1 part rice.
Finally, when water is clear, leave the rice 30 minutes in
water without heat
Bloom the Gelatin in the water. Combine the heavy cream, sugar, and salt in a saucepan and heat, stirring over medium heat to dissolve the sugar; make sure the mixture does not boil. Remove from heat. Add Gelatin to the cream mixture, blend well. Allow to cool slightly, add the milk and vanilla. Pour into glasses and allow to set in refrigerator for several hours.
Bloom the Gelatin in the water. Place the simple syrup in a saucepan and warm, over medium heat;
make sure the mixture does not boil. Remove from heat. Add Gelatin to the simple syrup, blend well.
Allow mixture to cool slightly, add the Vodka. Very carefully pour a layer of Gelee over the all ready
set Panna Cotta and allow to set in refrigerator for several hours. Garnish and ENJOY!
Cut from the fish market in two-inch – wide strips, about 12" long each. One strip should be enough for four people.
Preparation
Heat the oil to 365º in the deep fryer or skillet.
        Slice the banana into quarters and wrap each quarter in a spring roll wrapper—fold the edges in, then roll up.
        Place the wrapped bananas, flap side down, into heated oil and fry until crispy (about 1 minute).
        Remove from heat and place them in a paper bag containing the granulated sugar and give the bag a shake to coat fried bananas.
Drain the tofu and press between two heavy plates for one hour. Drain again. Alternatively, use a TofuXpress to express the water from the tofu. It can be found here: http://www.tofuxpress.com/. It works like a charm.
In a large kettle or Dutch Oven, brown meat in oil, drain.
Preheat oven to 350º.
Half an avocado, removing the pit and skin and place in a 375 degree oven with a little olive oil, salt, and pepper for 5-8 minutes.
Coat chicken pieces with cornstarch and shake off any access cornstarch.
Prepare tempura batter by whisking ingredients together in a large mixing bowl.
To prepare the dough: sift the flour in a bowl with some salt. Gradually add water and knead to obtain a soft dough. Cover the dough with a plastic wrap and put it in the refrigerator for 30 min.
Put a teaspoon of sugar in a mug.
Add the egg, powdered sugar and brandy together in a bowl and whisk. The mixture should begin to turn yellow.
Over medium heat, melt the chocolate chips. (It’s labor intensive: constantly stir to avoid scalding.)
Wrap venison steaks with bacon strips; secure with toothpicks.
In a large skillet, scramble and brown ground venison and sausage, adding Worcestershire and pepper. Drain off any fat.
Peel and slice pears in half. Place them in a pot and add 2 12-oz. bottles of ale and 3 cups of simple syrup, just enough to cover the pears, add 1 star anise.
Remove all of the fat from the meat, discarding the fat.
Combine all the ingredients blending well. Serve warm or room temperature.
Preheat oven 375˚. Peel, core, and slice the apples until you have 6 cups. Mix the apples with apple juice, 1 tsp cinnamon, and candied ginger. Place in ungreased 9” square baking pan.
Preheat the oven to 400˚. Oil the bottom of an oblong baking pan.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in oven 15 minutes, or until squash is just tender, cool slightly and transfer to a large bowl.
Preheat the oven to 375. In a 12-inch oven-safe frying pan, add slab bacon and render fat stirring until lightly brown, remove from pan set aside until later, add butter and continue to brown over medium high heat. Season chicken thighs with salt & pepper.
Remove sausage from casing by cutting a slit lengthwise then hold the sharp end of your knife against the casing and gently tug the casing off. Put a dutch oven on medium heat and add a swirl of olive oil--just enough to get things sizzling. Add the sausage meat and brown. Add a couple of sprigs of fresh rosemary. While the sausage is browning, quarter a 1/2 of a baguette, then cut into little cubes. Once the sausage has browned- strain the drippings into a bowl and remove the rosemary stem and reduce to low heat. Add the quartered baguette to the sausage and stir (I prefer a large wooden spoon to incorporate-it just sounds so much better then metal clanging). Pour the drippings back into the pan and remove from heat and let cool to room temperature. Incorporate a cup of dried cranberries and 8 ounces of goat cheese. Add two beaten eggs, incorporate well. Preheat oven to 350. Prepare the whole chicken breast by trimming any fat, then flatten with a kitchen mallet. Scoop a generous mound into the center of the flattened chicken breast, fold both sides up and secure with a single skewer weaving in and out three times. Bake at 350 for 20 minutes baste with the cranberry/balsamic reduction and bake for an additional 10-15 minutes. Remove stuffed breasts from pan and onto a clean cutting board, slice into one inch pieces then plate. Drizzle the Cranberry/Balsamic reduction over the slices.
Put small Dutch oven over medium heat and add two pats of butter. Add one cup of rice medley and 1 sprig of rosemary- stir into butter--until it begins to smell "nutty". Slowly add the wine then the water. Reduce to low and cover-check it in 15 minutes like it to have some "tooth", if not let it go for 20 minutes.
Preheat oven to 350F. First cut the ends off of the squash, then cut lengthwise and scoop out the seeds and rinse. Rub the underside--non-skinned side with olive oil. Roast for 30-40 Minutes. Once cool--peel, chop, smash with 2 pats of butter and a dash of salt. Chop peeled squash, add to a mixing bowl with 2 pats of butter and a dash of salt.
Crust
Preheat oven to 325°F. Butter six 1 1/4 cup custard cups (or use a silicone mold coated with pan spray- that’s what we use at Sweet). Toss ground cookies with melted butter in medium bowl to blend. Press 3-4 tablespoons cookie mixture evenly onto bottom of each prepared cup. Bake for 5 min. Just to set.
Maybe what folks are most interested in is how pasta is actually made. The process is simple, to be sure – only 3 to 4 ingredients, depending on the recipe. There are minimal tools involved, also: two of which are your hands and another is a flat surface. This, of course, pertains to the creation of fresh pasta, which is best made by hand. Dried pasta, which is a different product using different ingredients and different techniques, cannot be made by hand and should ALWAYS be left to the industrial pasta factories and their precise extruding machines. Fresh pasta, however, can be made almost anywhere by almost anyone.
If using a conventional oven cook the the pizza at 450 degrees for approximately 5 to 8 minutes (depending on the oven).
For the balsamic vinegar reduction; on medium heat, reduce 1 ½ cups balsamic vinegar in a sauce pan to ¼ cup. The vinegar should be thick and sweet. If using a conventional oven cook the the pizza at 450 degrees for approximately 5 to 8 minutes (depending on the oven).
In a bowl, whisk the eggs, water, flour, salt and pepper. Whisk well until mixture is smooth.
In a 10-inch, ovenproof, nonstick skillet, heat the olive oil. Add the sliced zucchini and
sauté for 1 minute. Pour the egg mixture into the pan and combine the bacon and cheese. Transfer the skillet to the oven and bake until set. 2 to 4 minutes in a wood burning oven. 10 to 12 minutes in a conventional oven set at 350 degrees.
Mince the first four ingredients together. Cover the lamb leg thoroughly with the herb mixture. Drizzle the olive oil over the lamb and roast in an oven proof pan at high heat. If using a conventional oven cook the lamb uncovered at 475 degrees for approximately 50 minutes. Internal temperature of the lamb should read 145 degrees.
Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
Snap off flat ends of asparagus spears. Fill steaming pot with 4 inches water and bring to a boil. Add salt. Cook standing tips up, in a steaming basket sitting in boiling water. (For small spears like the ones I used 4 minutes should suffice). Drizzle tiny amount of olive oil and add pinch kosher salt.
Take duck breasts out of refrigerator 30 minutes before cooking to allow to come to room temperature. Rinse under cold water and run fingers over the skin to ensure all feather quills have been removed. If you come across a quill, pull it out. Blot dry. Skin-side up, cut 1/4 inch diagonal slits into the skin 1/2 inch apart. Season both sides with salt and pepper and rub into skin side. Heat skillet over medium heat. Add olive oil. Place duck breast skin-side down in skillet for 5 minutes and cover with spatter screen. Leave it be! Do not try and turn it, move it, or shake the pan. Flip it and cook for 2 additional minutes. No more, no less. Turn off heat, remove from pan, wrap in foil pouch and set aside. Do not wash the pan, (you will need it for the puree) but pour off rendered fat.
Heat griddle until super hot, (1.5 minutes should do the trick). Drizzle oil on griddle and brush to coat evenly. Cut grapefruit in half. Place grapefruit flesh-side down on griddle and weigh down with a cutting board or plate. Cook 4 minutes. I like to serve it as is, in the yellow bowl the grapefruit conveniently comes in, so I cut around the outside edges. (I serve with a grapefruit spoon). Drizzle with honey.
Peel, chop and puree 2 mangoes in food processor until smooth (approx 2 minutes). Return same pan used to cook duck to medium heat. Add 2-3 tablespoons of Amarone wine to deglaze drippings and anything else stuck to pan. Add mango puree and whisk to combine. Add salt.
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
In a mixing bowl combine all of the marinade ingredients and whisk until incorporated. Clean the Pork Tenderloins by removing the silver skin and any extra fat (not all fat…remember fat = flavor). Place cleaned tenderloins in the marinade and be sure that they are fully submerged. Refrigerate in the marinade for 24 hours. Remove after 24 hours and allow tenderloins to come to room temperature. Once pork is at room temperature, sear the pork on all sides in a hot sauté pan and bake in oven at 375 degrees for 15 min or until an internal temperature of 135 degrees is achieved. Slice and serve.
Bring a sauté pan to a high temperature; add canola oil, onions, peppers, tomatoes, and garlic and sauté until onions become translucent. Add the black beans and seasonings to the vegetable mixture. Continue to cook on a med heat until beans are almost tender. If additional liquid is needed I recommend using some type of stock (beef or chicken). Once beans are almost tender add your chopped plantains and cilantro and cook until beans are tender. Adjust any seasonings, serve and enjoy.
Clean the chanterelles and peel the carrots. Place the chanterelles and crushed garlic in a bowl and add white wine vinaigrette and a small amount of thyme. Wrap the bowl with plastic wrap and place on top of a heated oven (400 degrees). Peel off the outer layers of the carrots so only the marrow remains; use the left overs for purée. Place leftover carrot pieces and heavy cream in a pot and boil until tender. Place the tender carrot pieces in a blender and add a small amount of the heavy cream that was used for boiling the carrots. Blend until smooth. Add salt and pepper to taste.

Peel the potatoes and cut them into 1 1/2 inch slices. Cut the slices potato with a circle cutter, 1 piece per slice of potato. Add the circle potatoes to a pan together with butter, water, and salt. Let the water evaporate from the pan so the potatoes will start frying in the butter until golden brown, and flip them over to fry on the other side as well. Meanwhile sear the meat and place in the oven for roughly 10 minutes; take out and leave to rest. Chop the rest of the thyme and add to the demi-glace; add butter while whisking so the sauce won't separate. Heat up a pan and sauté the carrots and chanterelles in butter and oil.

Plating: Place the carrot puree as a line on the bottom of the plate. Drag a spoon through it, then add the meat in the middle and place potato fondants next to the meat mixed roughly. Add the carrot marrows on top of the potatoes and place the chanterelles neatly on the carrots and potatoes. Serve the sauce on the side and serve. Bon appetit.
Divide the chocolate cake evenly between 6-8 martini, wine, or other glasses of your choice, lightly packing the cake to create an even layer in the bottom of each glass. Set aside while you make the panna cotta.
Sprinkle the gelatin over 2 teaspoons of water to soften. Set aside.

In a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the whole milk. Strain the hot mixture through a fine-mesh strainer into a measuring cup with a pour spout.

Pour the mixture over the chocolate cake dividing it evenly between the glasses. Refrigerate for at least 3 hours or overnight. Garnish with fresh fruit or chocolate shavings. ENJOY!
Pasta
Directions:

Prep all of the ingredients:
1. Put a pot of water on to boil.
2. Grate the cheeses.
3. Thinly slice the garlic and shallots.
4. Dice up the sliced pancetta and prosciutto.
5. Beat the eggs.
6. Have the red pepper flakes and salt portioned into pinch bowls so that you do not have to fuss with opening jars when things heat up.
7. I prefer to crush black peppercorns* with a mortar and pestle so I have better control on the amount. *There is a distinct difference between freshly ground/cracked pepper. Do not use ground pepper.
8. Cork the Chardonnay.

Once the ingredients are prepped this recipe goes really quickly, approximately 10 minutes, the heat of the cooked pasta and additional pasta water are actually what cook the egg, so be sure to have everything close by the stove.

1. Add fettuccine to the boiling water—cook for nine minutes.
2. Heat an extra large skillet with a swirl of olive oil.
3. Add the meats, as soon as they begin to get caramel in color, add the garlic and shallots.
4. Add a sprinkle of red pepper flakes.
5. Deglaze with a ¼ cup of wine. Use a wooden spoon to loosen the meats, shallots and garlic from the pan.
6. Sprinkle a pinch of freshly cracked black pepper.
7. Remove a full cup of the unstrained pasta water from the pot, set aside.
8. Strain pasta and add to the skillet for two minutes, then pour into a large stainless steel bowl.
9. Rinse the skillet an fill with an inch of water, return to the stove, setting the bowl ontop of the skillet filled with water.
10. Add the beaten eggs, and cheese, and carefully incorporate- the pasta will start to get a little harder to stir as the eggs cook, gradually add the pasta water that you reserved until you get to a creamy not watery consistency.
11. Garnish with a bunch of fresh basil.
Preheat the oven to 425°F
Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Let cool. Remove the insides with a spoon and mash them, using a potato ricer or a fork, until they are very smooth.
Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix these together to combine. Then place the mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls. Let rest for 2 hours in the refrigerator, uncovered.
Spread the semolina flour in an even layer on a clean smooth surface.
Roll a ball in the palms of your hands and then form it into a rope about the width of a cigar. Cut each of these ropes into 1-inch pieces, the size of your knuckle (nocca in Italian). To cook, drop the gnocchi into salted boiling water. When the gnocchi float, they are done.
Preheat oven to 350F. Wash the pumpkin, cut the top off as lid shape and remove all the seeds. Dry and scrub some salt on the inside of the pumpkin. Wrap the pumpkin with aluminum foil, place in a baking sheet and bake until is soft (about 90 minutes).
Season the shrimp with the lime juice, salt and pepper - if using frozen shrimp, allow them to thaw completely and rinse before seasoning. Heat the olive oil in a large skillet and sauté the garlic and onions with the annatto. Add the tomatoes and , the bell peppers and cook until the vegetables are soft. Stir in the shrimp and coconut milk, and adjust salt, pepper, and red pepper flakes to taste. Cook for about 5-7 minutes, partially covered until shrimp is done. Scrape some of the pumpkin and add it to the sauce as a thickener and to incorporate flavor. Turn off the heat and mix in ½ cup of Catupiry Cheese and cilantro.
Using a spoon, spread a layer of Catupiry Cheese on the inside of the pumpkin and pour in the shrimp sauce. Sprinkle some parmesan cheese on top and put the filled pumpkin back to the oven for about 15 – 20 minutes. Serve with rice. Make sure to scoop the pumpkin, the creamy cheese, and the shrimp sauce when you serve. If the pumpkin isn’t big enough, use the leftover sauce to refill the pumpkin as your guests are eating it.

* You can find Catupiry Cheese in some Brazilian markets. If not, substitute for a mix of 1 cup of cream cheese and 1 cup of brie.
Mix almond flour, coconut sugar, coconut oil, vanilla crème stevia, egg, vanilla extract, sea salt and ¼ cup finely chopped pecans and blend thoroughly. Bake 350 degrees for 20 minutes.

Melt chocolate chips over double boiler. Remove from pan and place in bowl. If the chocolate mixture doesn’t seem that spreadable, add a teaspoon (or more) of coconut oil to it before spreading on the baked bars. Mix with pecans and a dash of cinnamon. Spread over baked cookie mixture with offset spatula.

Remove from the oven, place on a cooling rack. Once it has reached room temperature, cut into squares and then place in freezer. It tastes best right out of the freezer, though watch those teeth!

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/
Mix almond flour, coconut sugar, coconut oil, vanilla crème stevia, egg, vanilla extract, sea salt and ¼ cup finely chopped pecans and blend thoroughly. Bake 350 degrees for 20 minutes.

Melt chocolate chips over double boiler. Remove from pan and place in bowl. If the chocolate mixture doesn’t seem that spreadable, add a teaspoon (or more) of coconut oil to it before spreading on the baked bars. Mix with pecans and a dash of cinnamon. Spread over baked cookie mixture with offset spatula.

Remove from the oven, place on a cooling rack. Once it has reached room temperature, cut into squares and then place in freezer. It tastes best right out of the freezer, though watch those teeth!

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/
Place all ingredients in heavy duty blender (I used a Vitamix) and blend until smooth.

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/
Slice each chicken breast in half to “butterfly” them, leaving one side still connected. Cover chicken with plastic wrap and pound until about 3/8 inch thick. In a small flat bowl, mix seasoned bread crumbs with a couple of tablespoons of Parmesan cheese. Coat each chicken breast with bread crumbs and parmesan cheese mixture on both sides.

Melt the butter in a non-stick skillet on medium-high heat. Brown the chicken breasts on both sides until cooked through (about 8-10 minutes). While chicken is cooking, mix Cloumage® cheese, sundried tomatoes, garlic and chives in a small bowl.

When chicken breasts are done, remove each to a plate, put ¼ of the Cloumage® filling on one half of each breast, then fold the other half over it to form an open “pocket.” Serve with a fresh vegetable such as squash, green beans or asparagus.
This is an easy one, since it doesn’t require any cooking and only a small amount of preparation. Choose a selection of cheeses that offers some variety for the taste buds. For example, a nice assortment might be a wedge of brie, some Jarlsberg or Swiss, and perhaps a type of havarti. Arrange artfully on a platter with small, bite-size fruits such as grapes, strawberries, or pieces of melon.

If you wish, an array of crackers can accompany the cheeses, but be sure not to choose crackers that have too strong a flavor. You want them to enhance the flavors of the cheeses, not overpower them. Some of my favorites are Bremner Wafers and Carr’s Water Crackers. Provide a small knife for each cheese, and be sure to allow space for the cheeses to be cut.

Serve with one or two wine pairings, maybe a red and a white, and voila! You have a sophisticated afternoon hors d’oeuvres platter or a dessert to top off a satisfying dinner.
Crust:
Put all in food processor, mix until very crumbly. Set aside.
For the sauce
Pre-heat pot then add olive oil. Add squash, onions, garlic and carrot and sauté until they start to caramelize. Add chicken stock to cover everything and bring to a slow boil. Cook until carrots are tender (do not let stock level reduce past ½ of the veggie: this is needed in the blending portion, add more stock if needed) Add truffle oil when carrots are tender. Take off heat and start ladling into blender (if you can get it all in, great, if not do as many batches as needed). Turn blender on and add about all the cubed butter, add a bit of salt and pepper to taste. If the blender binds add some warm chicken stock (if you have to do multiple batches cut back on butter per batch). Blend from low to high. Taste for salt and pepper and sometimes I add a fresh squirt of lemon and run for a bit longer. Keep Warm.
Rabbit Mortadella
1. In a food processor add ½ of the ice, rabbit meat, salt, insta-cure, garlic, dextrose, mace, cinnamon, and cayenne pepper. Puree to a smooth paste, pausing and scraping down the sides when needed. Keep going until the meat reaches 45° on an insta-read thermometer.
2. Add the chilled fat back and remainder of crushed ice. Puree until it reaches 62° on an insta-read thermometer.
Spiced Beet Brine
Juice the beets in a juicer (If you do not have a juicer you can dice, and puree them with 2 cups of water). Next, bring 2 cups of water to a boil and add salt, sugar, peppercorns, cinnamon, cardamom, clove, anise, thyme, mustard, garlic, and bay leaf. Remove from heat and let steep until cooled to room temperature. Add the beet juice and transfer to a non-reactive container. Place the pork in the brine and let chill at least for 24 hours in the refrigerator.
1. Place the flour, yeast, sugar and salt in the bowl of your stand mixer and mix on low speed until combined.
2. Add the water - mix on low speed for 1 minute and medium for 6 min. Dough should form a ball and pull away from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 45 minutes.
4. Punch down the dough and turn forming it back into a ball, cover and let rise another 45 minutes or until doubled in size.
5. Remove the plastic wrap, punch down and divide into 2 rectangular pieces.
6. Flatten the dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

7. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

8. Place the dough (seam side down) on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

9. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 35 minutes or until a hollow thud is heard when you tap the bread on the bottom. Allow the bread to cool slightly before serving.
In a Mason jar:
Age for about 2 to 3 weeks to taste.
Use a coffee filter to remove all fruit and debris two or three times.
Preheat oven to 450 degrees. While it is preheating, place a medium or large cast iron oven-safe covered pot into oven. As an alternative to the cast iron pot, you can bake the bread on a large preheated cookie sheet or pizza stone.

Add yeast and sugar to water. Cover with plastic wrap and wait for bubbles to appear on the surface. This indicates that your yeast is fresh.

Whisk the Cup4Cup gluten free flour with the baking powder and salt. Add the proofed yeast, sugar, and water mixture and mix until blended. It will be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, wrap the bowl tightly with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pot are preheating.

After 30 minutes, gently scrape dough onto surface dusted with Cup4Cup flour. Using slightly damp and floured hands, shape the dough into a small, dome-shaped round loaf. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of the dough.

Remove the preheated cast iron pot from oven, and then remove the lid. When moving the dough into the cast iron pot, use a floured hard spatula to ease it off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the dough on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pot and place cast iron pot into preheated oven. Bake for 30 minutes then remove lid and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until it has reached room temperature to eat, as gluten free bread can be sticky and tacky when it first comes out of the oven.
Preheat oven to 450 degrees. While it is preheating, place 3 medium or large cast iron oven-safe covered pots into oven. As an alternative to the cast iron pots, you can bake the rolls on a large preheated cookie sheet or several pizza stones.

In a stand mixer, on a low speed, blend the package of Bob’s Red Mill Gluten Free Hearty Grain Bread Mix with the baking powder, salt, yeast, raisins and orange zest.

In a separate cup or bowl, mix the water and apple cider vinegar. With the stand mixer on a low speed, add the liquid, slowly increasing the speed to high and then mixing for 3 minutes. It might be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, scoop out 12 rolls of dough (+/- depending on the size roll you desire). Use extra flour on your hands if the dough is too sticky to handle. Place rolls on a large cookie sheet, cover with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pots are preheating. It helps to spray the underside of the plastic wrap with vegetable spray to make it easier to remove the plastic wrap before baking the rolls.

After 30 minutes, gently scrape dough onto surface dusted with rice flour. Using slightly damp and floured hands, shape the dough into small round rolls. The amount of dough you use for each roll will dictate the number of rolls this recipe yields. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of each roll.

Remove the preheated cast iron pot from stove, and remove the lid. When moving the rolls of dough into the cast iron pots, use a floured hard spatula to ease each one off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the rolls and place on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pots and place into preheated oven. Bake for 30 minutes then remove lids and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until the rolls have reached room temperature to eat, as gluten free baked goods can be sticky and tacky when they first comes out of the oven.
For the cake:
Directions:
1. Pre-heat oven to 350 degrees and butter a
12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside.
In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
2. Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into
the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before
turning it out on a rack. Allow cake to cool completely.
3. Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce
around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy!
Directions:
1. Pre-heat oven to 350 degrees and butter a
12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside.
In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
2. Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into
the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before
turning it out on a rack. Allow cake to cool completely.
3. Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce
around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy!
Season beef with salt and pepper. Add oil to no-stick pan on medium high heat. When oil is hot add beef in batches and brown on all sides. Drain any excess oil then deglaze pan with porter. If you are going to roast in same pan, leave the liquid in; otherwise add porter-liquid along with beef to your roasting pan or Dutch oven. In same pan add onion, garlic, anchovy paste, V8, tomato puree and stock cover and place in 350 degree F oven for one hour. Remove pan from oven add carrots and stir return to oven for two more hours.
When beef is done or nearing done you can cook pasta according to directions.
In sauté pan heat a little butter then add shiitakes and sauté over medium heat until they soften (about 3 minutes). Add peas and cook about three more minutes then reserve.
Check beef for seasoning. You may or may not need more salt, depending on how salty your stock is; add some black pepper for sure.

To plate, lay pasta on plate or bowl top with a good portion of beef mixture (about a cup). Sprinkle mushrooms and peas over beef then finish with parsley and shaved cheese.
The marinade
Combine aminos and molasses in a bowl add beef and coat evenly with marinade. Refrigerate for 24 hours. Heat oven to 175 degrees and put beef on a roasting pan and cook for 3 to 4 hours until temperature reaches 130 to 135 degrees
Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it’s smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
Cut the dough into quarters. Working with one quarter at a time, on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. You can also repeat this process on a ridged wooden gnocchi board.
Bring a saucepan of salted water to a boil and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float
Prepping the Tamarind:
1. Prepare the tamarind by first cracking the hard outer shell
2. Remove the stringy fibers
3. Remove the seeds
4. Place the fleshy fruit into a small shallow pan
5. Cover with water and simmer
6. Once some of the water has evaporated, add a little vegetable stock and loosen any large chunks with a wooden spoon
7. Set aside
Preparation
In a large kettle, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 ½ hours or until chicken is tender.

Remove chicken from broth; allow to cool. Remove the chicken from the bone; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.
Preparation
Brown the ground beef in a large kettle with chopped onion and garlic. Drain if fat remains. Boil the tortellini according to package instructions and steam the squash 6-7 minutes. Add the beef broth and water to the ground beef mixture, then add the beef base, bay leaves, and salt. When the zucchini and tortellini are done, add them to the pot. Simmer 20-25 minutes before serving.
Preparation
In a covered roasting dish, toss the squash, orange juice, brown sugar, and cinnamon. Cover and bake at 450 degrees for 40 minutes. Mash warm squash with a potato masher and set aside.

In a large kettle, sauté leeks, apple, and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt, and pepper. Allow to cool slightly.

In a food processor, puree the soup in batches until smooth. Return all soup to the pan and heat through, but do not boil. Serve warm.
Preheat oven to 425˚. Slice butter into thin pieces for faster melting and place in a 2-quart baking dish. Place baking dish in oven while it preheats, allowing butter to melt while recipe is prepared.

Place eggs, milk, sugar, and salt in a mixing bowl and beat on medium speed or mix with a whisk. Add flour until blended, then pour immediately into the preheated baking dish with the melted butter in the bottom. (Butter will come up around edges and mix somewhat with egg mixture.) Bake at 425˚ for 21-23 minutes. Remove and allow to cool 5 minutes. Cut into squares and remove from pan with a spatula. (Recipe will puff up when baked, but will fall and flatten as it cools.)
Preparation:
Slice the chicken breasts in half sideways to make two thinner pieces from each one, for a total of four pieces. Cut open the avocado, remove the meat to a bowl, and mash it until creamy. Slice the tomato in ¼ inch thick slices.

Melt the butter with the garlic in a large skillet. When the pan is hot and butter is bubbling, add the chicken. Cover and cook on medium-high about 4 minutes per side. When the chicken is about 2 minutes from being done, remove the cover and spread avocado on top of each piece. Add tomato slices on top of the avocado, then top with cheese. Cover again and cook for one additional minute. Remove from heat, but leave the cover on until the cheese is melted. Serve with vegetable and a starch if desired.
Crispy Tofu
Heat cast iron or non-stick pan on medium high heat. Dredge the tofu in cornstarch, sea salt, black pepper, garlic powder, and crushed red pepper flakes, coating all sides of tofu cubes. Heat oil in pan. Add tofu and do not disturb for about 5 minutes, lowering heat if tofu begins to burn. After about 5 minutes, if tofu has reached desired crispness, use a spatula to turn over and crisp the other side. Some of the tofu cubes will stick together, which is good, as it allows you to flip the tofu in one layer. When tofu is finished cooking, remove from heat.

In a small heavy saucepan, add rice, water, oil and salt. Bring to a boil and continue to boil until water is just hovering above surface of the rice. Cover and simmer for 15 minutes. Turn off heat and allow rice to rest, covered, for another 5 minutes. Add cilantro and doTERRA Lime Essential Oil, mix and serve.
Place water, orange juice, vanilla extract, cloves, cinnamon and teabags in small saucepan. Boil on high for 3 minutes. Remove from heat. Add sugar and mix with spoon. Steep for 30 minutes. Pour over ice-filled glass, filling glass about ¾ full with tea. Add coconut milk. Stir and enjoy!
1. Preheat oven to 350°F. Slice onions. In a Dutch Oven, over low heat, add the onions with some olive oil and a pinch of kosher salt until caramelized.
2. Slice baby new potatoes.
3. Heat ⅓ cup canola oil . Add one potato slice to test, then add the rest. Once browned, flip.
4. Once potatoes have browned on one side, add a pinch of kosher salt and 2 pinches of rosemary.
5. Spoon a tablespoon of oil out of the pan and into a pie plate; grease it.
6. Remove potatoes with a slotted spoon. Shake off any excess oil. Add to pie plate.
7. Add the caramelized onions to the potatoes. Smooth and level as you go.
8. Beat eggs . Add milk and beat some more. Pour mixture over onions and potatoes.
9. Add ½ inch chunks of chèvre until entire 5-ounce log is gone.
10. Bake for 20-30 minutes.
11. Let cool slightly; loosen edges and cut into 8 wedges
Basilico
1. Preheat oven to 350°F. In a skillet, over medium heat, add a drizzle of olive oil and pat of butter.
2. Once butter is completely melted, add 2 handfuls of chopped basil.
3. Once basil begins to darken to a deep green, remove and add to a pre-greased pie plate.
4. Beat eggs. Add milk and beat some more. Pour mixture over basil.
5. Sprinkle 3 tablespoons of Parmigiano-Reggiano on top.
6. Drop dollops of ricotta cheese. Space dollops ½ inch apart.
7. Bake for 20-30 minutes.
8. Let cool slightly; loosen edges and cut into 8 wedges
1. Preheat oven to 350°F. In a skillet, over medium heat, add garlic and mustard seeds.
2. As soon as the garlic starts to turn a golden color, add the baby spinach in small batches.
3. As each small batch of spinach begins to wilt, add a pat of butter, then more spinach. Do this until all the spinach has been added.
4. Place all of the above into a greased pie plate.
5. Beat eggs. Add milk and beat some more. Pour mixture over spinach.
6. Drop dollops of ricotta cheese. Space dollops ½ inch apart.
7. Bake for 20-30 minutes.
8. Let cool slightly; loosen edges and cut into 8 wedges
• Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
• Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
• Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
• Serve the Feijoada over your favorite potato gnocchi.
1. Pan sear the scallops and shrimp in oil, with a teaspoon of curry and teaspoon of garlic power until golden brown on both sides and cooked completely.
2. In a sauce pan: combine table spoon of curry, sweet and sour sauce, sweet chili sauce, honey, soy sauce, juice of two limes, chopped basil. Simmer on a med heat and stir till it creates a nice thick sauce. Remove from heat, but keep warm.
3. Next, build your nests using the leaf of radicchio or endive leaves. Place a small pile of the carrot slaw in the base of each nest. Skewer the scallops and add the shrimp on to, generously drizzle each with sauce. For the final touch sprinkle with the chives.
Serve this spicy nest right away so it stays nice and warm. Enjoy!
1. Heat oil in a 12” skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent, for about 5 minutes. Add garlic, chorizo, peppers, and potatoes, and cook, stirring frequently, until garlic is soft, about 5 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with cheese and parsley. Serve with toasted, crusty bread for dipping.

*Pico or Queijo do Pico is a semi-soft Portuguese cheese that is similar to Gouda. Pico can be found in specialty markets or online.
Cream together the shortening, sugar, and eggs. Combine dry ingredients and add to the creamed mixture a little at a time. The batter will be stiff. Form batter into balls the size of walnuts and roll in a mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheets and bake at 400˚ for 8-10 minutes.
Striper Steaks
season with olive oil, sea salt, and cracked pepper to taste, place on hot grill for 6-8 minutes, each side
Mascarpone
Preparation:
1. Bring heavy cream to 185 F in a saucepan.
2. Add vinegar, turn off heat, cover and let cool overnight.
3. Pour cream mixture into a cheesecloth lined sieve and allow to drain for one hour.
4. Put in a container and refrigerate
IPA & Peach BBQ Sauce
Procedure:
1. Over a low simmer, until softened, poach peaches in the following mixture: 1 cup sugar, 1 cup water, 1/4 cup honey. Reserve the liquid for the gastrique recipe below.
2. While the peaches are poaching, in a stainless steel pot, sweat the red onion and garlic in oil until softened.
3. Add the rest of ingredients and bring to a boil, stirring frequently to prevent burning. Reduce heat to a simmer and cook to desired consistency. Season to taste with salt and pepper. Puree sauce in blender, but use caution if it’s still hot! Cool and store covered in the fridge for up to one week.
In a small mixing bowl add your minced shallots, then cover with the champagne vinegar and the honey. Next add your mustard, mix to incorporate then slowly whisk in your oil. Once the oil has been incorporated add in your herbs and season with salt and pepper. Reserve until needed.

Marinate your squid with the Harissa paste, lemon juice and olive oil and refrigerate till ready to grill. Don't allow to marinate more than 2 hours.

Place cut melons into a mixing bowl and lightly dress with vinaigrette. Arrange on 4 plates being sure to separate the different varieties of melons. Season with salt and pepper then sprinkle the melons with the olives and feta. Using the same bowl place the arugula in and lightly dress with your vinaigrette. Place squid on very hot grill for no more than two minutes they will curl and that's ok but try to get a good char on them. Remove from the grill and slice into thin rings, arrange the cut squid onto the melons then using the arugula that you have tossed with your vinaigrette place a little pile on each plate. Serve at once.

Since the melons needed are much larger than the recipe calls for there will be extra melons but I'm sure it won't be hard to find a use for them.
Finely chop mangos, shallots, and cilantro, and then mix them together with salt in a medium bowl. Add the lime juice and allow to chill for at least 20 minutes.
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve
Halve, seed, and peel avocados, then cut into ½-inch diced pieces. Place in a medium non-reactive bowl. Halve tomatoes, seed them, and cut into ½-inch diced pieces. Add to bowl along with minced jalapeño.

In a small bowl, mix together lime juice, shallots, cilantro, and salt. Whisk in oil. Pour over the avocados and tomatoes and mix gently so that avocado pieces do not get mashed. Taste and add more salt if needed. Serve immediately or cover and leave at room temperature for up to one hour. (If refrigerated, bring to room temperature 30 minutes before serving.)
1. Combine asparagus, chopped onion, and 1/2 of the vegetable broth in a Dutch oven. Cover and bring to a boil over high heat. Cook until asparagus is tender, about 12 minutes.
2. Process mixture in a blender until smooth, set aside.
3. Melt butter over medium-low heat in the same Dutch oven. Stir in flour and salt. Cook, stirring constantly, for 2 minutes.
4. Whisk in remaining vegetable broth, raise heat, and stir constantly until mixture boils. Stir in asparagus purée and milk.
5. Put two-thirds of the sour cream in a small bowl. Stir in a ladleful of hot soup, then add the mixture back into the Dutch oven.
6. Stir while heating the soup to serving temperature. Don't allow it to boil.
7. Garnish with a swirl of the remaining sour cream, some black raspberries and asparagus tips. Serve immediately

1. Boil rigatoni for 5 minutes until slightly tender, then add asparagus. Boil together for an additional 4 minutes. Drain and set aside in a large, beautiful bowl.
2. Over medium heat, add a swirl of oil to large sauté pan.
3. Combine garlic, olives, sun-dried tomatoes and capers (and anchovies, if you like) and sauté until garlic turns golden brown.
4. Remove from heat and toss with rigatoni and asparagus. Scoop and toss until all ingredients are combined.
5. Toss in the Romano cheese and serve warm.
Muddle lemon and lime, jalapeño and one cucumber slice, add ice.
(Careful not to touch your face after handling jalapenos! Wash hands thoroughly.)
Add tequila, orange liquor, and watermelon juice (let one sliced cucumber infuse in watermelon juice for 6 hours).
Shake vigorously and use a fine strainer to strain over ice (fine strainer so you don’t get any jalapeno seeds).
Garnish with lava salt, watermelon slice, cucumber slice, and lime wedge.

For a nice nonalcoholic drink try the watermelon cucumber juice over ice with freshly squeezed lemon and lime juice. Float a couple cucumber slices and sit back and relax.
Muddle all…..add ice and 2oz premium silver rum. Shake vigorously.
Top with soda water and garnish with fresh blueberries
1. Taste the tomatoes and peaches, toss together with sugar as needed to sweeten
2. Place a large nonstick sauté pan over medium heat and add the butter to melt
3. Split the vanilla bean in half and scrape out the seeds
4. Add the vanilla bean, the seeds, and the fruit to the pan and sauté until just slightly cooked and warmed through. Remove from heat and add the chopped mint.
5. Place a large scoop of vanilla ice cream in each of 4 dishes, top with the warm fruit and crushed Amoretti cookies.
Preheat the oven to 400°F.

Mix the blueberries, veal stock, port wine, thyme and shallot together in a saucepan. Bring to a boil and simmer until it reduces by half.

Score the duck breast, then pan-sear it skin-side-down for about four minutes. To finish it off, roast the duck for breast six minutes, until medium rare.

Pour the reduction over the duck and enjoy.
Holding one of the pasta nests with kitchen tongs, submerge the pasta in the oil, holding it below the surface until it turns dark brown. Remove from oil and place on paper towels. While still hot, dust the pasta with powdered sugar or whatever sweetener you like. THAT'S IT! You have just created a crispy, sweet garnish that can be used in any number of applications. If you’re like me, you’ll end up eating it by itself. It’s a great snack on its own.
A common belief is that duck is to be cooked with the fat on it. That simply isn’t true. You can use the fat by dicing it and adding it to the pan to render additional flavor when making a sautéed or braised dish (remove the cracklings prior to placing the meat in the pan), but let your mind wander for a bit. Visualize taking your duck to places that your palate would relish.
After removing the fat, duck breast can be sliced into thin strips and marinated to make a delicious stir-fry, sliced 1/8” thin lengthwise for a unique braciole dish, or cut in half and pounded out with a meat mallet for cutlets used in a dish like fruit-infused Marsala. Fajitas or a juicy burger are a couple of other ways I enjoy duck as well.
Some key factors that you always want to remember in your approach to cooking duck:
1) Always use a form a fat to keep your meat moist.
2) Treat your duck with respect by using preservative-free cooking products. Many can be found at www.wildcheff.com
3) Consider the use of dried fruits and flavors like cherry, blueberry, blackberry, cranberry, and apricot.
4) When making cutlets, boneless breasts, kabobs, and burgers do not overcook your meat. It should be served rare or medium-rare.
Bon appetit!
Pizza Garnish
*For the actual pizza dough: I make 200 pounds of sourdough a week, but you can usually get a decent store-bought brand that makes 3 12-inch pies, or see if your favorite bakery sells their own—most do!
Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato
Pour all ingredients into blender jar (add white wine if desired) and mix until liquefied. Pour mixture into saucepan, add caramelized onions and sundried tomatoes and heat on medium low for 20 min. For thinner cheese sauce, add more water to saucepan.

Pour over gluten-free noodles and serve. Add optional bread crumb topping (see below).
Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.
Add ginger and lemon in shaker and muddle vigorously, then add ice, vodka and ginger liquor. Shake and strain into a martini glass. Garnish with a floating lemon wheel
Process all in a food processor until a ball of dough forms.
Flatten ball of dough to 1/2 inch thickness. Cut a strip of dough 4 inches long and on a floured surface roll under your hands and fingers until a long "rope" forms about the thickness of a drinking straw. Boil noodles for 2 minutes and dress with a HEARTY sauce!
Separate/chop the broccoli into florets. Roughly chop dill, set aside.
Heat large skillet with cooking oil. Add broccoli, ginger, garlic, and timari. Cover for 3-5 minutes to help steam the broccoli and keep things from sticking. Stir occasionally on medium heat.

Combine the coconut milk, hot sauce, and coconut oil in blender. Set aside. Combine tahini, nutritional yeast, juice of lemon, dill, water and 2 tsp. salt, 1 tsp. pepper in a mixing bowl. Whisk until smooth. Set aside.
Transfer Broccoli into large bowl. Toss with buffalo sauce, transfer to serving bowl. Serve immediately with tahini dipping sauce on side.
Vegan Shepherd’s Pie:
Rinse the sweet potatoes in cold water, peel the skin, and cut them into big dices. Soak in the water, totally immersed. Repeat for golden Yukon potatoes.

Bring them to boil in two different containers.

While the potatoes are boiling, peel the onions, slice them thinly, and sauté in pan until brown in color.

Mince the soy sausage—by hand or machine—and then sauté with the onions.

Add the fennel seeds and chili flakes. Set aside.

Dice the zucchini, summer squash, spinach, and pepper, and sauté in a different pan.

Once the potatoes are boiled fully, drain in two different colanders. Mash them separately while adding coconut milk and soy margarine.

Take a half hotel pan, spray with pan coating so the food doesn’t stick, and layer all the ingredients with mashed potatoes on top.

Cover with silver foil and bake in the oven for 20 minutes at 350 degrees. Garnish with golden fried onions or fried sage leaf and serve with cashew cream sauce.
Sort and rinse lentils. Heat olive oil, garlic, onion, pepper, potatoes. Add lentils, water, and spices.
Bring all to a boil, cover and simmer. Stew is cooked when all vegetables are tender and soup thickens.
Add extra water, if you prefer more of a broth than a thick stew. Great on a brisk, snowy day, serve with plenty of crusty warm bread for dipping.
Blend tofu, coconut milk and orange liqueur in a food processor until just smooth. In a double boiler, melt the chocolate chips. Cool slightly, then pour into food processor and blend with tofu mixture until creamy. Pour mixture into chocolate graham cracker crust. Chill in the refrigerator for at least two hours. Garnish with toasted almonds and orange peel before serving.

(Makes one 9 inch pie)
Season skate with sea salt.
Sear in a hot cast iron pan with canola oil on one side until edges start to turn golden brown, don't flip the fish. Place pan in a 400 degree oven for about 10 minutes, until a thin knife pierces thru the fish without resistance.

Remove fish from the pan and make a sauce by adding fresh butter to the pan over medium heat, constantly moving the butter. Keep butter on the heat until butter solids begin to brown, add a generous squeeze of fresh lemon juice, fresh chopped parsley, and thinly sliced almonds that you have toasted golden brown in the oven ahead of time. Spoon sauce over the fish.

For Brussels sprouts, cut in half and remove the bottom stem. Place flat side down in hot cast iron pan with either bacon fat or mix of canola oil & butter. Season with sea salt and pepper. Pan roast until golden brown, flip the sprouts, add fresh chopped apples to the pan, add fresh butter and season to taste. Cook until apples are just tender. Enjoy!
Preheat oven to 350˚.

Pour boiling water over soy curls. Add ¼ c. BBQ sauce, wheat-free tamari, optional hot sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix with spoon. Let marinate at least 30 minutes. Scoop up handfuls of Soy Curls, squeeze out as much liquid as possible.

Put Soy Curls in a bowl. Add remaining ½ c. BBQ sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix well.

Lay the Soy Curls on a large, flat jelly roll pan. Bake for 45 minutes. At the halfway point, move the Soy Curls around with a flat spatula to keep them from sticking to the pan.

To assemble your sandwich, add lettuce, BBQ Soy Curls, onion, and pickles to a toasted gluten free English muffin or hamburger bun.
Soft Whole Wheat Bread
2 ½ cups warm water into a 4-cup measuring cup or a bowl
Add honey and stir until it dissolves
Add ¼ cup sourdough stir gently
Add packet of yeast, then set aside until the yeast starts to foam
In the mixer: combine both the whole wheat and the white whole wheat and the salt- let combine really well- about 3 minutes
Add the salt
While the mixer is still running, slowly add the wet ingredients
You’ll see the dough start to form-when it has taken its shape as one blob, drizzle a little olive oil while it’s still turning to “clean” the bowl
Shape into a ball and place in an oiled bowl and cover with a clean towel- allowing it to rise--a few hours is best
Knock down your risen dough, shape and then allow to rise again before baking
Bake at 375 for 25-35 minutes.
We can start by making the stuffing, in your food processor add the chicken breast, garlic, carrot, celery, onion, Dijon, and eggs. Turn on until the chicken is in small pieces. While the food processor is still running add the cream and continue another minute until smooth. Scoop mixture into a bowl and floods in the breadcrumb, parsley, salt and pepper. Refrigerate.

Drain the water from the beans place fresh water in beans with the bay leaf, thyme, and rosemary cook for 35 min or until soft. Drain the beans then let cool slightly. Add beans to food processor with olive oil and blend until mostly smooth. Season to taste.

Lay each saddle on a piece of plastic wrap that is twice the size of the rabbit. The saddle should have two flaps that are thin with the middle of the saddle having the loins. Scoop two tablespoons of the filling on top of the loins use the thin flaps to cover the filling. Form it into a nice cylinder then use the plastic wrap to keep the shape. Wrap with plastic wrap one more time then wrap with aluminum foil. Then repeat with the other three loins.
Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
First let the cream cheese soften (Do not use the whipped soft kind in a tub).
Next spread 3 slices of bread with the soften cream cheese.
Spread the other 3 slices of bread with about a tbsp. of orange marmalade each.
Put together bread slices 1 w/cream cheese and 1 w/orange marmalade like a sandwich.
Melt a tsp. of butter On a non-stick fry pan or electric griddle set at 300 degrees or medium heat.
Break the eggs into your bowl and add a splash of milk and vanilla, whisk the eggs.
Dip the sandwiches in the egg mixture and lay on the griddle or pan. Brown each side, flipping with the spatula.
Cut on the diagonal and arrange 3 pieces on each plate. Sprinkle with powdered sugar and add a garnish. Serve with sausages or bacon and Maple syrup if needed and enjoy.
Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.
Combine all ingredients in a bowl and chill.
In bowl, soak oysters in buttermilk and hot sauce for 15 minutes. Combine potato flakes, onion powder, garlic powder, paprika and cayenne. In heavy bottom pot, heat enough oil to come half way up sides of pot to 375. Drain oysters and toss in potato flakes. Fry oysters until crisp, drain on paper towels.
Combine all ingredients in a bowl and chill.
Combine all ingredients
Put clams in large pot and add 4 cups water. Cover, set over heat, and cook until clams have opened (10 minutes). Strain clam broth through fine strainer, set aside. Remove clams from their shells, set aside.

In heavy stock pot put on stove, add butter and turn heat to medium; add bacon, stirring occasionally until bacon starts to brown. Remove bacon from pot, set aside. Add onions and celery to the fat, cook stirring frequently until soft. Stir in potatoes and wine, and continue to cook until the wine has evaporated and potatoes start to soften. Add 4 cups of clam broth, thyme, and bay leaf.

Simmer gently until potatoes are tender. Chop the clams, stir the chopped clams and reserved bacon. Add black pepper, simmer, remove from heat. Remove bay leaf, discard. Let sit one hour. Serve. Garnish with parsley and oyster crackers.
Peel and chop apples to a small dice. Weigh and cut butter into small cubes and place in the refrigerator until needed. Sift dry ingredients to ensure there will be no lumps in your product. Whisk together the whole egg, egg yolk, heavy cream, spices, and prepared apples. “Cut” butter into dry ingredients until butter has broken into smaller pieces and is incorporated throughout—ingredients should resemble a mealy dry dough. Slowly add 1/3 of wet ingredients to dough until incorporated, scraping down bowl with a spatula. Continue this process until all ingredients are combined.

Flour a work surface to roll and cut the dough. Remove dough from the bowl of the mixer and place on surface. Cut the dough in and roll until ½ inch thick. Place your preferred sized cutter on the dough and quarter. Continue this process until all of dough has been cut. Bake at 350 degrees for 20 minutes.
Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.

If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.

Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.
1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
Home-Fried Taters
1. Scrub the potatoes with a brush; be sure to get all the dirt off them because you are leaving the skins on.
2. Boil potatoes until tender, approximately 8-15 minutes.
3. Strain potatoes, and pat dry.
4. Heat a heavy skillet with 1 cup of canola oil.
5. Cut the potatoes in half and/or flatten the whole thing, with your palm.
6. Season both sides of the smashed potato with kosher salt and freshly cracked pepper.
7. Lightly fry the potatoes -just until they turn golden, remember that they are already cooked.
8. Remove potatoes and place on a cooling rack or on top of paper towels to drain any excess oil.
9. Top with Sour cream and chives.
Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.
1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.
1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.
1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9-inch circle on the parchment. An easy way to do this is to draw around the outside of a 9-inch pan with a pencil.
1. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
2. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
4. In a large bowl, combine the cream and half a cup of confectioner’s sugar, and whip until thickened. Decorate with fruit of your choice; sliced strawberries, kiwi fruit, and passion fruit pulp are what KO uses.
1. Heat oil in a Dutch oven or heavy bottomed pot over medium heat.
2. Add onion, carrot, celery, zucchini, squash,and garlic, season with salt and pepper. Stir to coat with oil and cook until tender, about 8 minutes.
3. Stir in herbs, tomatoes, and stock.
4. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes, adding cannellini beans OR chick peas in last 10 minutes of cooking. Taste and season with grated cheese…salt and pepper, as desired.
1. Split—do not chop—the lobster meat into large chunks.
2. Toss with diced celery.
3. Lightly dress with a touch of mayonnaise, freshly squeezed lemon juice, salt and pepper.
Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.
For the dough:
Beforehand:
In a small container, place the dates and raisins in the Grand Marnier™ to soak.

Prepare the dough:
If preparing the dough and not assembling until later, use the largest mixing bowl you can find.
Dissolve the yeast packet in the warm water and let it sit until it bubbles and foams. This can take up to two minutes. Incorporate the rest of the ingredients, but not yet the flour. Once all of the other ingredients are well blended, add the flour, one cup at a time, until you have a ball of dough that is only barely sticky to the touch. You might not have to incorporate all 4 cups of flour.

On a lightly floured countertop, knead your dough for approximately 10 minutes, or use the dough hook on your mixer. It is done when it has achieved a smooth appearance and is no longer sticky to the touch. Oil your original mixing bowl lightly, place the dough in it and cover it with plastic wrap. Do not refrigerate. Warmer is better. At this point, if you’ve got to leave to go to work, you can, and you can assemble the final product when you get back. In approximately 2 hours, it should have doubled in size. If you get home from work and you find that it’s the size of the bowl it’s in, no problem, just punch it down and re-knead briefly it until it’s a workable size.

Prepare the filling:
Drain the raisins and dates, reserving the Grand Marnier™ for another time. Taste a few. Try not to eat them all. Combine all ingredients in a small mixing bowl and incorporate the butter, cutting it in using your hands. Refrigerate for approximately 10 minutes.

Assembling the corona:
Preheat your oven to its lowest setting, usually 160°

Turn the dough out on a floured countertop. Roll it into a 12x30 inch rectangle. While crumbling the filling in your hand, spread it over the rectangle; trying to make sure it is covered evenly, up to ½ inch of the edges. Starting with the longer edge, tightly roll the dough, jellyroll style.

Using a sharp knife, slice the roll in half lengthwise. This will expose the layers of dough and the filling, giving you two long sections. Turn them out so the filling sides are facing up and twist them around one another all the way down to the ends. Turn both ends towards each other, making a circle. Overlap the ends so that the corona takes shape and looks like a ring.

Carefully place the corona on a parchment-lined baking sheet (it helps if you place each side in your two hands and plop it down quickly). Let it sit in your oven at its lowest setting for approximately 30 minutes. This may take a little finesse.

Preheat your oven to 350°
Cook until lightly browned, approximately 30 minutes, checking after 25 minutes, as cooking times may vary. Place on a cooling rack.

Assemble the icing and drizzle over the corona while it is still slightly warm.


Tips:
The corona can be frozen once completely cooled, without icing by wrapping it in plastic wrap, then foil. When ready to serve (or gift), place uncovered in a 350° oven for approximately 10 minutes and drizzle with the icing mixture. Enjoy!
Coat a large sauté pan with olive oil and heat pan up over medium high heat.
Add burger to pan. Season the meat with sea salt and a small amount of WC Tex Mex Blend. Chop as you cook so that burger cooks, but stays a bit chunky (you don’t want the burger to be minced). When burger is 3/4 cooked through, remove it from pan and add the meat and all the cooking juices to a large pot.
Add 3-4 tablespoons of olive oil to pan, and then add peppers and onion and sauté. Season veggies with WC Smoky Paprika Blend and WC Cumin, stir frequently until veggies are cooked, but still a little bit crunchy (not soggy and overcooked). Now add the veggies and juices to the large pot over the burger.
Add kidney beans, roasted tomatoes, tomato sauce, Tex Mex Blend, WC Cherrywood Sea Salt and water to pot, and then stir all ingredients to check for thickness of your chili. Add more water if needed, but you do not the chili to be too watery.
Heat up chili over medium high heat until it boils and then reduce and simmer for 15-20 minutes. Make a small slurry with either 1 tablespoon of flour or Mexican Masa flour and equal part of warm water. Place it into a cup and whisk it with a fork until it is mixed, and then add it into the chili and stir in until well incorporated. Cook for another 5-7 minutes and this will thicken up the chili.
Serve by placing chili in bowls, sprinkling some non-seasoned Mexican cheese over the top, then a dollop of guacamole or sour cream that has been infused with fresh squeezed lime juice. I also like to sprinkle some fresh chopped cilantro over the top too.
Areeeeba!!!!
Note: You can make the chili with 1/4 cup of the Tex/Mex for milder version, but I find that 1/3 cup gives it a slight kick so you know that the heat is there, but it is not a blow your head-off level. Many people have commented that they like the 1/3 cup that I recommend.
1. Melt butter in a 1 qt saucepan over medium-high heat. Add flour and whisk for about 1 minute until smooth.
2. Slowly pour in milk (cold) while whisking and bring to a boil. Reduce heat to low and reduce sauce until thicker (about 7 minutes).
3. Add gruyere 3 oz
4. Add salt, pepper, and nutmeg.
5. Meanwhile, butter bread and place onto a griddle to toast. Flip after 3 minutes to toast the other side.
6. After bread is flipped add 2 slices of gruyere to each toast
7. Add ham to one side and top with other toast
8. Allow to cook for 3-4 minutes until cheese is melted
9. Top with Mornay sauce and sprinkle extra Gruyere & broil for less than a minute
10. Crack eggs onto skillet or griddle and cook to sunny side up (can do more if desired).
11. Remove from broiler and top each sandwich with 2 eggs. Serve immediately.
Drizzle with Virgin Olive Oil
Preheat oven to 400 degrees. Cover large baking sheet with parchment paper.

Put potato slices in a large bowl. Spray with vegetable spray. Add salt, pepper and cayenne pepper. Use hands to gently toss potato slices to cover with oil and spices.

Place potato slices on parchment lined baking sheet. Make sure to leave space between potato slices. Bake for 15 minutes and then rotate sheet. Bake for another 15 minutes. Potatoes are done when they’re crisp and golden. Watch carefully as the potatoes might be finished sooner.
Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.
1. Remove ribs from wrapping and pat dry with paper towel. Dust both sides with salt and pepper.
2. Combine ground coffee, cocoa, five spice and garlic. Generously sprinkle on ribs or toss the mixture with the ribs in a large sealed plastic bag.
3. Let ribs rest 4 to 8 hours in the refrigerator, but remember to take them out an hour before you begin cooking.
4. Pre-heat the oven to 250°.
5. On medium, pre-heat a large, heavy-duty pan. Sauté bacon, celery, onion and carrots in oil until vegetables become slightly softened (about 10 minutes).
6. Remove vegetables from the pan, and sauté ribs on both sides until browned or have a crust.
7. Add vegetables back in along with the wine, stock and beer. Cover and bake for 3 to 4 hours until ribs are fork-tender.
8. Remove ribs from the broth and place in a casserole-style dish.
9. Skim excess fat from the pot. On medium, warm the pot and whisk in the dissolved cornstarch. Cook for 3 to 5 minutes. The sauce should seem thick, but feel free to adjust the viscosity with stock.
10. Pour sauce over ribs, garnish with scallion pieces and serve.
In any glass
Pour 5oz of Harmony Springs Ginger Beer over ice
Just a tiny splash of pineapple juice
Then Float 1oz of AITA Root liquor and .5oz of Gosling Dark Rum
Garnish with a Lime wedge
Mix the Manhattan Special™ cola and the espresso powder together and set aside.

Whip the egg yolks and sugar over a double boiler until the mixture is thick and lemon yellow. Usually between 5-10 minutes. You’ll know it’s done when it gets too difficult to whip by hand and takes on the consistency of a light pudding. You can also use an electric hand-mixer here, but be mindful when working over a stove.

Once your eggs have reached their desired consistency, remove them from the heat source and whisk in the mascarpone, removing all lumps while working. Set aside your mascarpone pudding to cool.

In a chilled bowl, begin to whip the heavy cream. When soft peaks form, add the vanilla and confectioner’s sugar and continue to whip until you reach the stiff peak stage. Do not over mix. Over mixing will create a watery mess and will ruin the dessert. Gently fold 1/3 of the whipped cream into the mascarpone pudding until it’s incorporated and smooth. Fill a piping bag with the pudding and another with the rest of the whipped cream.

Fill the bottom of a bowl or deep container with the Manhattan Special™ soda. Dip the ladyfingers into the mixture, quickly turning them, so as not to oversaturate. They should have a crunch to them still. Push the ladyfinger into the bottom of the push pops or whatever vessel you’re using, creating your first layer. Top that with a layer of the Mascarpone pudding and sprinkle with good cocoa powder. Repeat until you reach the top layer, leaving room for some whipped cream. Dust the top of the whipped cream layer with some cocoa to finish.

Let these set in the refrigerator overnight before serving.
“Select” means they are a consistent size. This is critical because clams of different sizes demand different cooking times and you’ll be frying these in one batch.
“Specials” indicates the size of the select is a desirable one – about the size of a nickel. Not too small (no flavor) or too large (belly overwhelms the experience, but some hard core folks love big bellies).
In a Mason jar: Fill half the jar with Jack Daniels Whiskey Barrel Smoking chips (Can be found at most major hardware stores)
Pour 5 oz. of bourbon (I recommend Bulleit Rye)
2 oz. Sweet vermouth
8 dashes of bitters (Angostura or Orange Bitters) (my favorite: Blood Orange Bitters)
Seal tight with Mason jar lid and let sit for 3 to 4 weeks giving it a gentle shake every 5 days.
After 3 to 4 weeks, strain out all wood chips using a coffee filter or cheese cloth. Then your cocktail will be ready for consumption. When you bring it on your trip, just bring cherries and pour neat or over ice. This cocktail has long shelf life, but don’t wait too long.
In a Mason jar: Fill half the jar with Jack Daniels Whiskey Barrel Smoking chips (Can be found at most major hardware stores)
Pour 5 oz. of bourbon (I recommend Bulleit Rye)
2 oz. Sweet vermouth
8 dashes of bitters (Angostura or Orange Bitters) (my favorite: Blood Orange Bitters)
Seal tight with Mason jar lid and let sit for 3 to 4 weeks giving it a gentle shake every 5 days.
After 3 to 4 weeks, strain out all wood chips using a coffee filter or cheese cloth. Then your cocktail will be ready for consumption. When you bring it on your trip, just bring cherries and pour neat or over ice. This cocktail has long shelf life, but don’t wait too long.
Pastry Cream (adapted from a recipe by Chef Chad Pagano)
1. In a large pot over low heat, dissolve the first 1/3 cup of sugar into the milk and bring to a boil—be careful not to scorch. Remove from heat.
2. In a separate medium bowl, mix the eggs with the cornstarch and the remaining 1/3 cup of sugar. Beat constantly until smooth.
3. In a steady, thin stream, slowly pour the milk mixture into the egg mixture. **Use a hand mixer to beat while you pour, and be sure to pour slowly or the eggs will cook.
4. Pour it all back into the pot and, using a hand mixer, continue to mix over low heat. The mixture should boil and become thick and turn lemon yellow in color. Once this happens, remove from heat.
5. Stir in the butter and liqueur. You can also use vanilla extract or another flavoring of your choice.
Cut up 6 Strawberries, A Handful of Basil, Half of a Lemon sliced and 4 Cucumber slices
Put all in a Mason Jar and add 8 oz. of vodka
Give it a good couple shakes and let sit for one day.
Strain all ingredients out using coffee filter or cheese cloth and seal up mason jar. Now your cocktail is ready to travel, just bring some garnishes of the fresh ingredients and drink over ice or with soda water. This drink has a shelf life of about a week because of the fresh ingredients.
Pastry Cream (adapted from a recipe by Chef Chad Pagano)
1. In a large pot over low heat, dissolve the first 1/3 cup of sugar into the milk and bring to a boil—be careful not to scorch. Remove from heat.
2. In a separate medium bowl, mix the eggs with the cornstarch and the remaining 1/3 cup of sugar. Beat constantly until smooth.
3. In a steady, thin stream, slowly pour the milk mixture into the egg mixture. **Use a hand mixer to beat while you pour, and be sure to pour slowly or the eggs will cook.
4. Pour it all back into the pot and, using a hand mixer, continue to mix over low heat. The mixture should boil and become thick and turn lemon yellow in color. Once this happens, remove from heat.
5. Stir in the butter and liqueur. You can also use vanilla extract or another flavoring of your choice.
The Old Pal
1. Add all ingredients to a mixing glass with ice. Stir for 30 seconds.
2. Strain into a chilled cocktail glass. Garnish with an orange twist.
1. Shuck the clams, rinsing the shells thoroughly before opening. Reserve the clam meat and juice in a bowl. Use kitchen shears or a sharp kitchen knife to coarsely chop the meat to roughly the size of a nickel.
2. Over medium heat, warm a sauté pan. Add 2 to 3 tablespoons of the Lemon Olive Oil to the pan, along with the chopped garlic. Sauté for approximately 30 seconds, remove from heat, and stir in the lemon zest.
3. Brush the top of the two Naan breads with the flavor infused oil.
4. Generously top the flatbreads with the juicy chopped clam meat.
5. Sprinkle some Sagemary salt, Mexican oregano, and flat leaf parsley. Top with the prosciutto and Parmesan cheese.
6. Place the flatbreads onto an outdoor grill that’s at medium heat. Close the lid and cook for approximately 5 to 7 minutes, until the cheese has slightly melted and the edges begin to softly brown. **Do not overcook, as clams will become dry and chewy.
7. Remove from the grill and garnish with a small amount of freshly squeezed lemon juice and a drizzle of the Lemon Olive Oil.
8. Slice and serve with alongside white wine, such as Muscadet, Pinot Grigio, or Sauvignon Blanc.
Add olive oil and spice blend to chickpeas, mixing until thoroughly combined.
Roast for 20 minutes and then remove pan from oven and use spatula to redistribute the potatoes in the pan. Roast for another 25 minutes or until done.
Cut off the ends of the squash, peel and cut in half lengthwise. Remove seeds. Dice the squash into ½” cubes. Toss in a bowl with the melted coconut oil, brown sugar, sea salt, and pepper.
Mix turkey, breadcrumbs, egg, salt and pepper just until thoroughly blended. Put in 8 ½ x 4 ½ loaf pan pressing until it conforms to the pan.
In a measuring cup, combine oil, vinegar, agave, tamari, and sesame oil. Whisk until thoroughly combined.
Peel, seed and cut the butternut squash into 1” – 2” pieces. Place in bowl and drizzle with olive oil, enough to lightly coat all of the pieces. Sprinkle with salt & pepper. Spread on baking tray (with sides) lined with parchment paper. Bake 350˚ for 45 minutes. After 30 minutes, remove from oven and gently mix the squash around. This will keep it from sticking to the parchment paper. Continue baking for another 15 minutes or until the doneness is to your liking.
In a separate bowl, whisk remaining ingredient until sugar is dissolved.
Sprinkle chicken with this mixture. Grill on bbq grill or use stovetop grill pan, until done on each side. When chicken has cooled slightly, slice.
Pulse an 8oz block of cream cheese with one teaspoon of dry dill
GRILLED ROMAINE HEARTS
1. Half 2 romaine hearts.
2. Brush with olive oil.
3. Sprinkle with kosher salt.
4. Place romaine cut side down on grill.
5. Flip and shut down heat.
6. Set aside.
Rolling:
Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice.
Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
Lay the brie down in a horizontal line, stretching from end to end. This will help the bacon stick.
Next, place the cooked strips of bacon on top of
the brie.
Rolling:
Place one nori sheet on the rolling mat. Moisten your hands and grab a handful of rice. Using only two thirds of the nori sheet, pat the rice in to a layer no more than 1/3 of an inch thick.
Take the avocado and place it in a horizontal line on the rice, making sure to stretch from one end of the mat to the other.
Line a baking sheet with parchment paper. Toss the nuts and egg
white together in a medium sized bowl until the nuts are evenly
coated with egg white.
If using homemade pie crust roll out as if you were going to place it in a
pie tin but instead place it on a parchment lined baking sheet (if using
store bought unroll and place on baking sheet), sprinkle generously with
granulated sugar. Bake until light golden brown. Remove from oven and cool.
Peel and thinly slice the apples as if for pie, toss with cinnamon sugar to
taste. Melt the unsalted butter in a heavy bottomed skillet and add the
apples. Sautee apples on medium heat until they are soft and cooked
through but still retain their shape.
Add a pinch of salt and pepper and sauteed the spinach just till it wilts.Turn the stove off. Place the spinach on top of the chicken. Distribute the cheese over the chicken evenly and place baking dish into a 350 degree oven. The chicken should take 15 to 20 minutes to cook through. While the chicken is cooking. Reheat the pan to high and add one more ounce of oil. Add the garlic to the hot oil; and just as it starts to turn white NOT BROWN!!! add the tomatoes, lemon juice and the wine. Let the wine reduce for a few minutes and then add the chicken stock.
Squeeze a lemon once into some Sushi Vinegar and mix for 2 minutes until rice consistency becomes like sand – not sticky.
Heat a sprinkle of extra virgin olive oil in a pan, sear 5 slices of tuna ONE AT A TIME on both sides. Place some shredded Darkun Radish in a Martini glass for color (put in cold water 5 to 10 minutes and dry before placing in glass). Place the tuna slices in a vertical position along the outside of the radish, like you’re building an upside - down cone, each slice joining the others at the pinnacle.
Caramel Sauce
        Heat 1 cup of caramel sauce until it begins bubbling.
        Add the rum and heat the mixture enough so it’s warm all the way through (it will bubble up and get foamy). Be careful as the mixture is extremely hot.
Combine the remaining ingredients, whisking well to combine. Slice the tofu into ½” slices and cover with the marinade for at least one hour. Grill on bbq grill or in grill pan on stove until you see grill marks on each side.
Saute onion and pepper for 5 minutes.
Tear or cut bread into 1” chunks into a 9x13” baking pan and set aside.
In a medium hot sauté pan add olive oil.
In a hot sauté pan add canola oil.
Prepare seasoned flour by combining ingredients in a large mixing bowl.
To prepare the filling: add chopped onion, ground meat, allspice, parsley, cinnamon, pepper, and salt and mix until incorporated.
Pour the boiling water into the mug along with the brandy. Stir and sprinkle on some freshly grated nutmeg. Presto! The Hot Toddy is ready.
Warm the milk.
Very slowly, mix in the milk. (Do not add all the milk at once; otherwise the chocolate will not blend evenly throughout the mixture.)
Melt butter in a saucepan and sprinkle with Cavendar’s Seasoning.
Cut cheese into chunks and add to hot mixture. Cover and allow to melt. Stir to distribute cheese throughout the meat mixture. Cool.
Simmer for 20 minutes or until fork tender but still hold shape. Let cool then remove seeds.
Rinse the bulgur thoroughly, then soak for 30 minutes in water.
Combine brown sugar, oats, brown rice flour, potato starch, tapioca starch, xanthan gum, cinnamon, nutmeg, allspice, and sea salt. Cut the butter into this mixture with a pastry blender or fork until the mixture looks like coarse crumbs.*
Mix the cornbread mix with the milk, vegetable oil, and eggs per the package directions. Spread the uncooked batter onto the bottom of the oiled pan. Set aside.
Cook onion in 2 tablespoon olive oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until soft or beginning to turn golden. Add to squash.
Add thighs skin side down, working in batches cook 3 each for about 2 minutes per side, until the chicken is well browned. Do not over crowd. Flip over the chicken and sear the other side. Remove the seared chicken and set aside on a plate, then repeat the process with the second batch. Meanwhile, cut the onion in half and slice into 1/4 inch half-moons. Peel the garlic clove.
Balsamic/Cranberry Reduction
Add 1 cup of 100% cranberry juice and 1 cup balsamic vinegar to a small sauce pan over medium heat- let reduce by 1/2
Cheesecakes
In the bowl of an electric mixer, beat the cream cheese until soft and smooth then add sugar and mix to combine. Scrape down the bowl, add the zests and flour, mixing to combine. Slowly add the eggs and vanilla while continuing to mix. Scrape bowl and mix until smooth and combined. Divide batter equally among custard cups. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes.
Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Mound 3 1/2 cups of the flour in the center of your table or workbench. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands. Once there is a mass of dough, remove from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky .Wrap the dough in plastic and allow to rest for 30 minutes in the refrigerator.
Orzo with Parsley and Lemon
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
Serve along with Steamed Asparagus, Grilled Pamplemousse and Amarone Wine and Mango Puree.
Check: Pan-Seared Duck Breast recipe
Buffalo Chicken Mac & Cheese
Same recipe as above plus: Fold in 1 cup of your favorite buffalo wing sauce and 2 cups diced grilled chicken. Top with blue cheese before baking.
Serve along with Spicy Black Beans
Check: Margarita Marinated Pork Tenderloin
Garnish
3. Fold in the garnish and wrap in plastic wrap to form a tube and tie the ends. Poach in a simmering water bath until cooked and firm to touch, about 40 minutes. Place in an ice bath until chilled. Remove from plastic wrap and slice.
Mousse:
Melt chips in double boiler. When melted, remove from heat and add vanilla extract and agave syrup, and optional orange liquor and doTERRA Wild Orange essential oil. Mix until well blended. Set aside.

Put tofu in food processor and blend until smooth. Add chocolate mixture and blend until smooth.

Press the reserved date mixture into individual tart pans with removable bottoms. Use your fingers to press the mixture on the bottom and up the sides of the tart pan. Pour some of the mousse mixture into each pan. Chill until thoroughly cold.

For information on obtaining doTERRA Wild Orange Essential Oil, go here:
http://www.glutenfreediva.com/doterra-essential-oils/

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/
Risotto:
In 4 quart pot add stock and white wine, bring to a boil for a minute and reduce heat. In larger pot bring to med high heat add olive oil. Add all of rice and stir for about 2 minutes. Add enough stock to pot to just cover rice and start to stir with wooden spoon. Once stock has reduced and the rice is almost dry add the saffron and do another batch of stock the same as the first and keep stirring. Once stock has reduced again add all of the veggies except tomatoes and stock as the first time – stir. Do the same steps until rice is al dente and becoming creamy. At this point add cream and lobster meat. Stir until it reduces a little but, not dry like other stages. Add cheese and stir. The rice should be just creamy, not dry.

Serve in a bowl. Add tomatoes to top and drizzle sauce all over.
Pickled Apples
Combine the water, vinegar, maple syrup, pickling spices and kosher salt in a small saucepan. Bring to a boil then reduce heat to low, and cover and simmer for 8-10 minutes. While mixture cools, wash and cut apples into eighths. Pour the brine into a bowl with the apple slices, cover and place in the refrigerator for at least 24 hours.
Then in a NEW Mason jar:
1 maraschino cherry
Half a teaspoon of sugar
Dash of Orange Bitters
Muddle all together
Fill with ice
2 oz of Infused Bourbon
Shake, return to Mason jar
Splash of soda
Zest and flame a blood orange peel
And garnish with a couple blood orange wheels
The Beets
Peel four yellow beets, wrap in tin foil and roast in 400 degree oven for one hour.
Soup Directions:
1. Clean Brussels sprouts off of the stalk
2. Chop onion, shallot, garlic
3. Sauté in olive oil: onion, shallot until onion is translucent
4. Add thyme, sage, salt and pepper- I ground the pepper very fine because I like the peppery bite, If the pan becomes too dry, add a little olive oil
5. Stir in tamarind pulp
6. When the above ingredients begin to slightly caramelize, add the mushrooms a little at a time, keep moving them around in the pan until slightly browned on the edges
7. Add the Brussels Sprouts and Rice, incorporate well, stirring for 2- 4 minutes
8. Add the veggie stock and simmer for 45 minutes
Slaw Dressing
Mix all ingredients in measuring cup, whisking to blend. Set aside.
For Plating
1. Reduce ½ cup of balsamic vinegar by ½ over low heat.
2. Slice Italian bread into ¾ inch slices.
3. Add enough oil to a warmed skillet to coat the bottom. Add a generous pat of butter to the oil.
4. Toast sliced bread in skillet. Flip when toast begins to brown.
5. For the Parmigiano-Reggiano crisps: mound heaping tablesppons of Parmigiano-Reggiano cheese ; when the edges brown and begin to melt and bubble, loosen the edges with a spatula and carefully flip.
6. Place toast at the center of the plate. Halve Campari tomatoes and press them into the toast. Add fresh basil, a wedge of the Basilico frittata and finish with a drizzle of balsamic reduction.
Sweet Potato Hash
*toss all ingredients in a bowl, place on sheet pan in the oven at 425 degrees for 15-20 minutes or until sweet potatoes are tender
Buttermilk Waffles
Preparation:
1. In a large mixing bowl, combine all the dry ingredients.
2. In a smaller mixing bowl, whisk the eggs and milk together and then whisk the wet ingredients into the dry until combined.
3. Whisk the melted butter into the batter until combined.
4. Place batter in a greased waffle iron and cook until golden brown.
Peach Jalapeno Gastrique
Procedure:
1. Using a stainless steel pot, gently mix sugar and water. Leave on medium-low heat until sugar is dissolved.
2. Turn heat up to medium-high and cook sugar mixture until just before it begins to caramelize.
3. Add liquids and cook until the caramelized sugar dissolves, then bring to a low boil and cook until sauce begins to thicken. Add the jalapeno and remove from heat. Let steep 20 minutes. Strain the sauce and then cool. Store in the fridge until ready to use.
Simple Molé
1. Roughly chop the onion and tomatoes.
2. Halve and seed peppers. Be sure to remove all seeds and pepper’s ribs, or membrane.
3. Peel garlic. Give it a whack with your chef’s knife
4. In a large bowl, combine onions, peppers, almonds, garlic, kosher salt and cumin seeds.
5. Toss vegetables, nuts and seasonings with 2 tablespoons of olive oil.
6. Oil a large sheet pan and spread the vegetables onto the tray. Do not overcrowd the pan.
7. Roast at highest oven setting until pepper skins begin blacken (6 to 10 minutes).
8. Combine roasted vegetables and in nuts in a blender with raisins. Gradually add water.

Crusted Anise Atlantic Codfish
1. Pound anise in mortar and pestle until it’s a gritty, dust-like consistency. (If you don’t have a mortar and pestle, use a coffee bean grinder or put them in a paper bag and bang them with a hammer.)
2. Add kosher salt and black pepper, and pound again. Pour the rub onto a plate.
3. Gently press both sides of the codfish into the rub. Repeat.
4. If eating the fish on its own: swirl oil in a pan on medium to high heat and sauté codfish for 4 minutes on each side. (Healthy alternative: oven fry the codfish in a 400°F oven. Don’t forget to put a swirl of oil in the roasting pan first.)
5. If adding the codfish to pizza: swirl oil in a pan on medium to high heat and sear both sides of the codfish. It’ll finish cooking in the oven with the rest of the pizza.

Pizza & Garnish
*for three 12-inch pies

1. Roll out dough and lightly oil outside edges.
2. Spread molé evenly over dough.
3. Flake generous chunks of fish onto the pizza. For this pizza, the cheese is added after it has cooked to provide a velvety coolness, which balances the spiciness.
4. Bake until edges are golden brown (in 450°F conventional oven, on a pizza stone, approximately 15 minutes).
5. Sprinkle romaine lettuce, cotija cheese and tomato over the pizza. Top with zest from lime and it’s juice.

Plating:

Simply slice the pizza and garnish with a little molé and top it with a wedge of lime.

If plating the codfish by itself, spread a generous crescent of molé onto the plate first, add the fish, and then top with lettuce, cheese, tomato and lime juice and zest. Garnish with a wedge of lime.
Caramelized Onions
Heat the olive oil in a sauté pan. Add the chopped onion and sauté on medium low until caramelized. Be careful not to let the onions burn; lower the heat as needed. Set aside until ready to add to cheeze sauce.
Cashew Cream Sauce
Drain the cashew from the water and transfer to a blender with the soy milk and other ingredients. Once blended, pour into a saucepan and warm on a low flame.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.
Sour Cream and Chives
1. Chop chives into ⅛ inch bits.
2. Mix chives into sour cream then refrigerate—you can make this a day ahead
Mayonnaise
Whisk 3 egg yolks until smooth
Add 1 teaspoon of Dijon Mustard whisking all the while
Combine the oils ahead of time and GRADUALLY add them while whisking
Add the juice of 1 lemon while whisking
Add salt and pepper while whisking
Heat Instructions:
oil to 350 degrees.
Drop clams directly into the flour and gently coat. Carefully move a finger inside each neck ring to ensure it is fully coated.
Place clams in pasta basket and gently shake off excess flour. Place clams in fryer basket and drop directly into the oil. Cook for 2 – 3 minutes.
Do not shake baskets while cooking and try not to pull clams out of the oil until done.
Look for two colors – a darker and lighter brown appearing on the clam neck. When oil sizzle starts to cease, the clams are done. Pull immediately and gently pour onto paper towel to absorb excess oil.
Mix a tartar sauce using Hellman’s mayo, sweet or dill relish, capers or a favorite hot sauce. Squeeze a little lemon on the clams and indulge!

Note: For Lillian’s Style, a crunchier, puffier coating, dip clams in milk before dredging in flour.
Crust (makes 3)
1. In a mixing bowl, beat the butter and sugar until smooth.
2. Scrape down the sides of the bowl, and add all remaining ingredients except for the flour.
3. Slowly add the flour (you might not need all 4 cups) until the mixture comes together like a cookie dough. It should be soft but not at all crumbly. **Top tip: Sift the flour over a large paper plate first, then bend the sides of the plate and use that to pour it into the mixture; it gives you more control so you can pinpoint the moment you reach the perfect consistency.
4. Divide the dough into thirds (each crust takes 1/3 of the dough). Place the portion you’ll work with in a plastic zipper bag and refrigerate for 3 hours. Freeze the other two portions.
1. In a mixing bowl, beat the butter and sugar until smooth.
2. Scrape down the sides of the bowl, and add all remaining ingredients except for the flour.
3. Slowly add the flour (you might not need all 4 cups) until the mixture comes together like a cookie dough. It should be soft but not at all crumbly. **Top tip: Sift the flour over a large paper plate first, then bend the sides of the plate and use that to pour it into the mixture; it gives you more control so you can pinpoint the moment you reach the perfect consistency.
4. Divide the dough into thirds (each crust takes 1/3 of the dough). Place the portion you’ll work with in a plastic zipper bag and refrigerate for 3 hours. Freeze the other two portions.
St. Kevin Sling
1. Add whiskey, juice, curaçao, grenadine and bitters to a shaker with ice. Shake.
2. Strain into a highball glass filled with ice. Top up with soda water.
3. Wrap lemon swirl around the inside of the glass.
Spread on a cookie sheet (the kind with edges) and roast for 15 minutes. Use a metal spatula to move the squash around on the pan to keep it from sticking. Roast for another 15 minutes or until tender. Check periodically to make sure it doesn’t burn.
Place onions and mushrooms on top of turkey. Blend ketchup, Worcestershire sauce, and water in a small cup. Pour over turkey, mushrooms, and onions.
About 5 minutes before serving, pour over broccoli mixture and toss to combine.
Place on 8x8 pan. Place on bbq grill for 30 minutes, stirring occasionally to keep chickpeas from sticking to pan. Alternatively, bake in 350˚ oven for 30 – 45 minutes to desired doneness.
Toss with the cabbage mixture and chill.
While chicken is cooking, grill the mango slices until grill marks appear, turning to cook each side. Place in food processor with water, vinegar, mustard, garlic, curry and cilantro. Process just until smooth.
Add the spinach back into the cream cheese & dill mixture and pulse just until blended.
*it should be the consistency of oatmeal.
PARMIGIANO REGGIANO CRISP
- Preheat griddle
1. Mound 2-3 tablespoons of PR cheese onto hot griddle.
2. Cook until bubbly.
3. Lift gently around the edges.
4. Flip over mounds, then shut down heat.
Drizzle cranberry sauce over the bacon and brie. Add in dried cranberries as needed.
Using the mat, roll the sushi toward the seaweed only side. Upon nearing the end of the roll, use some water to pat the nori and seal the roll. Lastly, slice the roll into 1 inch pieces using a sharp knife and serve.
Repeat this using the cucumber. The less filling you use, the easier it is to roll.
Gently roll the sushi toward the seaweed only side using the mat. Once you near the end, use a bit of water and pat the nori to seal the roll. Then, just slice your roll into 1 inch pieces using a sharp knife.
Dump the coated nuts onto the baking tray and sprinkle with the
sugar tossing to coat. Spread the nuts in an even layer and sprinkle
with sea salt.
Break the pie crust into pieces, reserving a few nice big pieces for
garnish. Place a layer of pie crust in the bottom of your glasses followed
by a layer of apples and repeat ending with apples. Take the large pieces
of crust that were saved for garnish and position them sticking out of the
top layer of apples, add a dollop of whipped cream or ice cream.
Season with a bit of salt and pepper and let the sauce simmer for 2 minutes. Remove the pan from the stove and add the butter whisking until it makes a smooth glossy sauce. Transfer chicken to serving plates and top with the sauce. Mangia!

Buy a package of Roasted Seaweed/Yaki, or Sushi Nori (Gold). This is a wafer-like rectangle of seaweed to place Sushi onto.
Sprinkle as artistically as possible, some Miso Wasabi Dressing, or Japanese Mayonnaise. Add black or orange caviar by sprinkling with an espresso spoon. Add (to taste) some colorful, green scallions.
Stir in ground bison and remaining ingredients and bring to a boil.
In a separate bowl, whisk together sugar and eggs, then whisk in the milk.
Add garlic and sauté briefly.
Add chicken to pan and brown both sides.
Dredge medium-sized asparagus spears through the flour.
Preheat the oven to 325 F.
Pour the mixture into a mug and top with the warm milk. Stir and top with freshly grated nutmeg.
Just as slowly, whisk in the heavy cream and cornstarch.
Drizzle steaks liberally with the seasoned butter.
Remove crescent rolls from packages and unroll. Flour counter and rolling pin and roll out each crescent roll to make them a little larger and thinner, then cut in half crosswise to make two meat pies from each.
Make slits from the widest part of the pear to just shy of the tip and splay slightly on the plate.
While the bulgur is soaking run the lamb meat through a meat grinder once.
Sprinkle this mixture over the apples. Bake 25 – 35 minutes or until apples are tender to the touch.
Heat the olive oil in a large sauté pan. Sauté the onions, salt, thyme, rosemary, and sage in the olive oil until onions are caramelized. Spread evenly over the uncooked batter. Set aside.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat. Add grated lemon peel and juice, parsley, pine nuts, apricots, craisins, apples, ground cinnamon, and salt to taste. Gently toss to combine.
After the chicken is finished searing, add the onion, reduce the heat to medium and saute until soft. Add the garlic and cider. Bring to a simmer while using a wooden spoon to scrap off the bits on the bottom of the pan. Place the chicken over the onions, pour in the chicken stock, bring to a simmer. Put the pan in the oven, and cook for 40 minutes, basting once or twice.
Cranberry Pear Compote
Combine sugar, vanilla bean and water in a medium saucepan. Bring to boil; add the pear and cranberries, return to boil. Reduce heat and boil gently for 10 minutes (until cranberries pop), stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Once you have a ball of pasta dough, the possibilities are endless. You can use your hands and a rolling pin. You can purchase any number of home kitchen pasta rolling machines, or you can roll it out using an empty wine bottle turned on its side. I used the last method when I was a poor college student and had only enough money to purchase the basic ingredients to make the dough. Papardelle, fettuccini, tagliatelle, linguini, all of these “long cuts”, are all perfect types of pasta to make from fresh pasta dough. Once you have the dough rolled out into a large thin sheet, these flat pasta are differentiated based on the width of the cut. The other direction you can take with fresh pasta is Pasta Ripiena, or “filled” pastas, which include ravioli, tortellini, panzerotti, cannelonni and manicotti. There are dozens of different shapes and millions of filling possibilities limited only to the creativity of the chef making it.
Spiced Wine Reduction
In a small heavy bottomed saucepan, combine all ingredients and heat over medium high. Cook down the wine syrup, uncovered, until thick enough to lightly coat a spoon. Immediately place the reduction into another container to cool down. Use the syrup at room temperature.
The asparagus
Trim the woody ends off of one pound of asparagus. Lay asparagus flat on a sheet pan and spray with cooking spray season with a little salt and pepper. Lay asparagus on a hot grill being careful to turn them and not overgrill them (3 to 4 minutes)
Bread Bowl
1. A day ahead, make your favorite bread dough
2. The morning of, take the bread dough out, place in an oiled bowl and cover with towel and allow to rise
3. Once risen, knock it down again, divide into 2-4 balls, pinching the bottom until it is as round as a ball-reference the photos
4. Oil small sauce pans, the heavier, the better and place the dough ball in the pan and allow to rise again to almost double in size
5. Preheat your oven to 375
6. Fill a large heavy pan with water and place on the bottom rack of the oven
7. Bake bread on the top rack for approximately 30-40 minutes, when the top begins to brown it’s a safe bet that they are done
8. Allow to cool, cut the top of the bread as seen in the photos- do not “dig” out the entire inside, you want the bread bowl to support the soup
Almond Butter Sauce
The slaw dressing and almond butter sauce can be prepared the day before. If you refrigerate the almond butter sauce, bring to room temperature before using in recipe.

Mix all ingredients in measuring cup, whisking to blend. Water is added to desired thickness. Set aside
Beach Plum Sauce
*in a sauté pan, add plums, wine and water. Once it comes to a slow simmer, add butter and keep stirring until butter dissolves. Remove from heat. Sauce is ready to serve but do not serve the seeds on your plate! Enjoy!
Pickled Cranberry Compote
Preparation:
1. Combine vinegar, sugar, and pickling spice and bring to a boil.
2. Place cranberries in a bowl and pour the boiling liquid over the cranberries through a sieve.
3. When cranberries skins crack slightly, remove the cranberries from the liquid, set aside.
4. Return the liquid to a saucepan and reduce until thickened.
5. Pour back over the cranberries and keep warm.
Peach Chutney
Procedure:
1. Cook garlic, onion, red peppers in butter until softened. Add remaining ingredients and cook until peaches are softened. Leave chunky or do a quick pulse in a food processor for a finer consistency. Let cool and store in the fridge up to one week.
Blend all ingredients in food processor. Toast in a pan on medium heat until crumbs begin to get crispy. Sprinkle a small handful of toasted bread crumbs on top of each serving of Vegan Smoky Mac & Cheeze.
White Bean Hummus:
To make Crispy Tempeh Triangles:
Saute tempeh pieces in coconut oil on medium high heat. Flip tempeh pieces until they’re crisp on both sides. Add more coconut oil as needed. When tempeh has finished cooking, sprinkle with a little tamari and then remove from pan. Set aside.

To make Smashed Avocado:
Peel avocado. Place in small bowl and mash with fork until smooth. If desired, you can leave small lumps. Add juice of lemon. Start with half of a lemon and increase to taste. Add salt and pepper to taste. Set aside.

To make White Bean Hummus:
Place cannellini beans in food processor with S blade. Add tahini, olive oil, lemon juice, garlic clove, onion powder, cumin, spoked paprika, salt and pepper. Blend until desired consistency. Set aside.

To assemble sandwich:
Layer tempeh, avocado, white bean hummus, red onion, and lettuce on two pieces of toasted gluten free bread.
Peppered Candied Bacon
Preheat oven to 375
Line a cookie sheet with parchment paper and put a cooling rack on top of it
Spread out a pound of bacon-it can overlap slightly
Sprinkle with brown sugar
Sprinkle with black pepper
Bake on the top rack for 20-35 minutes-depends on how crispy you like it
Baking & Assembly
1. Preheat oven to 350ºF.
2. On a floured surface, roll out the chilled dough into a circle approximately 1/4-inch thick.
3. Lay the dough over the tart pan (there is no need for greasing). Push the dough into the bottom and up the sides of the pan. Trim the excess. Using a fork, poke holes across the bottom and sides.
4. Bake for approximately 20 minutes or until the crust is golden brown. (Traditionally, you could also do this by laying a piece of parchment over the crust and filling with dried beans or pie beads—either way works.)
5. Remove from the oven and set aside to cool for a few minutes.
6. While the tart crust is cooling, melt some good quality dark chocolate (I like Leonidas 70% Dark Cocoa bars). Spread a thin layer over the entire crust. Let the crust and chocolate cool and harden before removing from the tart pan.
7. When ready, remove the tart from the pan, fill with cream, and cover with sliced fresh fruit.
8. In a small bowl, mix 2 tablespoons of apricot jam with 2 tablespoons of warm water. Gently brush over the top of the tart for a shiny finish. You can also choose to sprinkle powdered sugar on the tart for a more rustic look. Enjoy!
1. Preheat oven to 350ºF.
2. On a floured surface, roll out the chilled dough into a circle approximately 1/4-inch thick.
3. Lay the dough over the tart pan (there is no need for greasing). Push the dough into the bottom and up the sides of the pan. Trim the excess. Using a fork, poke holes across the bottom and sides.
4. Bake for approximately 20 minutes or until the crust is golden brown. (Traditionally, you could also do this by laying a piece of parchment over the crust and filling with dried beans or pie beads—either way works.)
5. Remove from the oven and set aside to cool for a few minutes.
6. While the tart crust is cooling, melt some good quality dark chocolate (I like Leonidas 70% Dark Cocoa bars). Spread a thin layer over the entire crust. Let the crust and chocolate cool and harden before removing from the tart pan.
7. When ready, remove the tart from the pan, fill with cream, and cover with sliced fresh fruit.
8. In a small bowl, mix 2 tablespoons of apricot jam with 2 tablespoons of warm water. Gently brush over the top of the tart for a shiny finish. You can also choose to sprinkle powdered sugar on the tart for a more rustic look. Enjoy!
Coffey Buck
1. In a glass, over ice, add lemon juice to the whisky. Top up with ginger beer.
2. Garnish with lemon wheel.
Put the roasted squash and coconut milk into a food processor and mix until blended. Reheat as needed before serving.
Place in preheated oven and cook for about 1 hr, 15 minutes or until onions and mushrooms are caramelized to your liking.
Toast English Muffins in toaster oven or grill to desired
doneness.
Preheat oven to 350
Assemble: chop grilled romaine, break PR crisps over romaine and finish by scraping the red wine crystals on top of everything.
Bake for 10 min or until golden brown and the sugar looks bubbly.
Remove from the oven and gently toss / mix to break up extra sugar
and evenly coat the nuts. Cool completely.

Wet hands and fingers in a small bowl often, so as to prevent rice sticking to your fingers. Apply rice to Nori along the entire piece, corner to corner. Flip the Nori over with rice facing down.
Reduce heat; cover and simmer 1 1/2 to 2 hours.
Add vanilla extract and nutmeg and stir, making sure to get all the sugar off the bottom.
Add roasted tomatoes Salt, Pepper and baby spinach.
Cook till spinach is half wilted.
Deglaze the pan with white wine.
Remove spears from flour, shaking off excess, and sink into tempura batter.
To make the shish barak dumplings: on a lightly floured surface, roll the dough using a rolling pin. Cut the dough into 4 cm circles.
Slowly bring to a boil until you find your preferred consistency. Then, add the brandy.
In a saucepan, bring red wine, red currant jelly, and bouillon to a boil. Reduce heat and allow to simmer, stirring occasionally while steaks are grilling. Mixture will thicken as it cooks down.
Put a heaping tablespoonful of mixture into middle of each half of roll. Wrap corners upward, criss-crossing the filling to cover as much as possible. Pinch roll together to make a pocket.
Serve with garnish of choice. Enjoy!
Cut an onion into small pieces and mix it with the meat. Mix in the cinnamon, all spice, and salt.
*Note: Place the butter in the freezer for about a half hour before you begin assembling this recipe. When you’re ready to proceed with cutting the butter into the flour mixture, grate the frozen butter with a hand grater directly into the flour mixture. The butter will fall into the mixture in small, grated pieces and will then be easier to cut into the flour mixture.
Whisk together the eggs, Silk creamer, salt, and pepper. Pour the egg mixture over the onion mixture.
Remove pan from oven and take out the chicken thighs, then add the quartered apples & rosemary sprigs on top of the onions, then place the thighs on top of the apples. Place back into the oven for another 40 minutes. The chicken is done when a fork or sharp knife is easily inserted into it and the chicken slides off the fork.
To serve
Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm compote around cheesecakes. ENJOY!
Braised Cabbage
Heat a large heavy bottomed pot over medium heat. Add butter, and let brown. Add garlic, onions, juniper, and mustard seed, season with salt and pepper and cook until the onions become translucent. Deglaze the pan with the cider vinegar, and the add cabbage and sugar. Turn heat to low, and stir the mixture occasionally until the cabbage mixture is dry and translucent, about 20-25 minutes. Cover and keep warm until plating.
The dressing
In a bowl add all ingredients but oil. Whisk ingredients then slowly whisk in oil
To assemble tacos:
Steam tacos until soft. Add a layer of tofu on top of taco, followed by slaw. Drizzle with almond butter sauce. Serve with Cilantro Rice.
Foie Gras
Preparation & Plating:
1. Score the foie gras portions and season with salt and pepper.
2. In a sauté pan on medium heat, sear the foie gras on both sides until the core of the foie gras is just soft.
3. Place waffle on a plate, top with mascarpone, spoon cranberries and the liquid onto and around the waffles. Lastly, top with the seared foie gras and serve.
Braised Pork Cheeks
Procedure:
1. Season and dredge pork cheeks with rice flour and then, in a large rondo, sear all sides in oil until golden brown. Put pork cheeks aside. Deglaze the rondo with white wine, then add ketchup and pork stock. Bring to a boil. Pour mixture over pork cheeks. Cool, cover and let sit over night.
2. The next day, add remaining ingredients, cover, and braise in 300ºF oven until pork cheeks are very tender (about 2 1/2 to 3 1/2 hours).
3. For plating, remove cheeks from braising liquid and brush with peach BBQ sauce. In center of plate, place some aged cheddar polenta and sautéed Brussels sprout. Place pork cheeks, then top with peach chutney and drizzle of gastrique.
*For pies
1. In a large bowl combine all ingredients for dry rub marinade of lamb shanks – set aside for at least 4 hours.
2. Heat ¼ cup olive oil in a large braising pot until hot.
3. Add marinated lamb shanks and sear on all sides until browned – set aside.
4. Once all shanks are browned add celery, onion, and carrot to pot, stirring well for 5 minutes.
5. Add garlic and mix for another 2-3 minutes.
6. Deglaze pan with red wine and then add beef stock and tomato sauce.
7. Bring liquid to boil then turn down and allow to simmer. Cover pot with lid and allow lamb to braise for approx. 3 hours or until meat is falling off the bone.
8. Remove the shanks and then strain the braising liquid, saving the vegetables.
9. Place strained braising liquid back on heat in a smaller pot and reduce until it coats the back of a spoon.
10. In a separate bowl peel the meat off the shank bones and break up slightly.
The Spangwich
Turn broiler on to high
Slice 8 slices of the delicious bread you made yesterday-:)
Lay a slice or two of Monterey jack cheese over 4 slices
Place all 8 slices, including the ones with cheese, under the broiler until the cheese begins to bubble and melt
The slice with the cheese is the TOP Slice.
Spread the homemade mayonnaise over the slices of now toast, then the lettuce then tomato, then bacon.
The egg: get your skillet hot on the stove top then add a pat of butter and a drop of olive oil- crack eggs into skillet then place under the broiler until whites are completely white
Slide egg onto sandwich, cover with the cheesy bread and slice in half to reveal the delicious center.
So, start drinking whisk(e)y this summer, or continue drinking it. These are a few choices to get you going, but experiment and find your own. Mix things up by adding whisk(e)y to a favorite cocktail; I know substituting the rum in a mojito with a light single malt makes a great drink.

Try something different and, remember, there’s never a bad day for good whisk(e)y!
To assemble sammies, spread a spoonful of Curried Mango Spread on the bottom half of the English Muffin. Add the chicken and top with additional Curried Mango Spread.
Begin with a flat piece of salmon-you may fillet further with a knife or mallet.
Lightly oil a cookie sheet and place sheet of parchment.
Place fresh crab strips along the center with slices of avocado on both sides. Roll and pat. Use a Bamboo Sushi Mat (available in some organic stores and supermarkets) to form the roll tightly (see Foodies November episode).
Top with strips of the following fish cut in ¼" slices: White fish, Tuna, Atlantic Salmon (not smoked), Shrimp. Alternate placement so as to create the true colorful Rainbow effect. Garnish with avocado slices on top. Add subtle amounts of black or orange Caviar and scallions.
Serve with shredded cheese and/or sour cream. For added hotness, sprinkle with Tobasco® sauce.
Pour custard mixture over bread and with your hands, push the bread down to get it submerged in the custard.
Plate your spinach, tomato, garlic mixture on a plate.
Top with baked avocado and drizzle with balsamic reduction.
Add hot sauce and allow chicken to simmer until chicken is fully
cooked and sauce reduces.
With the fryer basket in the oil, momentarily float the individual spears in the oil to cook the batter enough to prevent it from sticking to the fryer baskets.
Place 1 teaspoon of filling at the centre of each circle and fold in half. Press edges together then bring both corners together to obtain a dumpling. Seal well.
Grill steaks over medium-high heat approximately 3 minutes per side with grill cover open. (Caution: Monitor the cooking process closely. Bacon drippings cause flames to flare up and can easily burn the steaks.)
Place on cookie sheet sprayed with cooking spray. Bake at 350 degrees for approx 15 minutes or until golden brown. Serve warm.
Run the meat mixture through the meat grinder a second time.
Bake 25 – 30 minutes until the edges begin to brown and the mixture feels firm when pressed. Serve warm.
The sauce should be reduced by the time the chicken is cooked; set the chicken aside and cover with foil to rest while you season the sauce to taste. Divide the chicken equally between three plates and spoon the sauce over each serving.
Roasted Potatoes
Place a cast-iron skillet on the oven's middle rack and preheat the oven to 450F. Place potatoes in a large pot of water, and add 2 Tbls kosher salt. Bring water to a boil, and reduce to a simmer to blanch potatoes until tender, about 8-10 minutes. Drain the potatoes in a colander and let them cool slightly. Add the potatoes to the preheated skillet, and drizzle with a Tbsp of olive oil. Add the garlic and rosemary to the potatoes with a generous sprinkling of salt and pepper, and toss. Roast for 20 minutes or until golden brown.
Arrange salad;
Combine spinach and arugula on a plate, lay 3 or 4 asparagus spears up the center. Slice beets ¼ inch thick and arrange slices on one side of plate. Slice beef as thin as possible and lay slices on other side of plate. Dress salad lightly and serve
Steamed Artichokes
Wash and trim artichokes
Pull out the choke or leave it in and pull it out when it's soft
Quarter a couple of lemons-you may use the one that you juiced for the mayonnaise
Steam for 20-25 minutes-no longer
Serve whole or cut in half, pull out the choke and top with a dollop of the mayonnaise
Place two sheets of phyllo on parchment and brush with butter and repeat once.
Spread filling onto fillet leaving a 1/2 inch boarder - I aways roll the smallest end first.
Place the salmon onto the phyllo and roll-use the parchment to lift the phyllo without breaking it. Wrap once more in this time tucking in outside edges.
Cover with foil and bake for 45 minutes. Check at 30 minutes, remove foil and bake for last 15 minutes uncovered. Make sure custard is set before removing from the oven.
When the batter is cooked to a golden brown, remove fried asparagus and allow oil to drain.
Put all the meat dumplings in a well-greased baking tray and bake for 10 min or until blushed. Remove from oven and set aside.
Remove steaks to plates and drizzle with red wine sauce. Serve immediately.
Squeeze all of the water out of the bulgur using your hands or, a sieve or cheesecloth.
Roasting and plating the pork
Preheat oven to 400F. Season the pork with fresh cracked pepper (no need for salt because of the brining). Heat the oil in a large ovenproof sauté pan over medium-high heat until the oil is simmering hot. Place pork in pan and sear on all sides. Add the butter, and thyme. Place pan in oven and roast until an instant read thermometer reads 120F in the center (or thickest) part of the loin after about 10 minutes. Remove pork from the oven and baste with the browned butter and thyme. Place on a cutting board and allow to rest at least 10 minutes. Place cabbage on the plate. Divide roast potatoes and pickled apples evenly among each plate. Slice each piece of pork into 4-5 even pieces and arrange atop the cabbage and potatoes. Drizzle the spiced wine reduction over the top of the pork and garnish with baby red mustard greens
Brush with a little more butter and bake for 30-35 minutes at 350.
Optional: Warm slices of bread pudding in
a saute pan with 1 tbsp of butter until bread
is just browned. Add caramel sauce and warm both sides to bread with caramel. Plate & serve with whipped cream.
Sprinkle with shaved Parmesan and serve with your favorite marinara sauce.
To prepare the sauce: strain the yogurt into a pot, add the dissolved starch and place over medium heat. Stir continuously in a circular movement until yogurt thickens then reduce the heat. It is very important to stir continuously for the yogurt not to stick to the pot.
Suggested accompaniments:
Asparagus
Roasted potatoes
Remainder of the bold red wine used for the sauce
Mix the bulgur in with the ground lamb.
Slice into pieces an inch and a half thick. Serve with Dill Honey Butter drizzled over top
In a small skillet, fry the minced garlic and fresh coriander with the vegetable oil and add them to the yogurt. Mix well and turn off the heat.
Taste and adjust seasonings. Serve with pita or flat bread, olive oil, and thinly sliced onions.
Once your sauce is complete, add the dumplings and cook on low heat for 10 minutes stirring carefully the whole time.
Place in serving bowl and serve with rice.
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