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Chef Basics Favorite Recipes
Chef Basics Favorite Recipes
4 jalapenos
4 oz. balsamic vinegar
Red chili glaze
16 wooden skewers
Salt and pepper
Quarter the figs from stem to nose. Marinate figs in the balsamic vinegar for 1 hour or
more. Salt and pepper the duck breast and smoke in a stovetop smoker over high heat for
10 minutes. Cool and slice the duck into inch slices. Quarter the jalapenos and remove
the seeds. Peel and cut the jicama into 16 French fry shapes. (Mandolin is helpful). Cut
bacon strips in half and cook until halfway done or medium rare. Place bacon strips flat on
a cookie sheet. Stack a fig slice, jicama slice, jalapeno slice, and duck slice at one end of
each piece of bacon. Roll and secure with a skewer. Repeat 15 times. Bake in the oven for
15-20 minutes at 350 F. Serve with Red Chili Glaze.
Red Chili Glaze
1 cup champagne vinegar
1 to 1 T. red chili flakes (if you like it hot 2 T.)
1 tablespoon garlic, minced
2 tablespoons onions, minced
2 cups light brown sugar, packed
cup tomato paste
cup soy sauce
1 tsp. salt
1 stick sweet butter, cut into 8 to 10 chunks
Simmer champagne vinegar, chili flakes, garlic and onion in a heavy saucepan until
reduced by half. Add brown sugar, tomato paste, soy sauce and salt and bring back to a
simmer for 3 minutes. Remove from heat and whisk in butter chunks.
To serve:
Take the additional large jicama and half it. On your presentation plate, ladle out some of
the chili sauce, place the halved jicama (cut side down) on the plate over the chili sauce,
then stick the wooden skewers (with the duck diablos) into the jicama so they spike out on
either side. This makes a very nice presentation!
Shrimp Dip
This recipe is better if it sits a day in the refrigerator before serving for all the flavors to
come together.
1 small can shrimp
cup mayonnaise
1 8-oz. pkg. cream cheese (room temp.)
chopped celery
cup chopped (finely) onions
Shrimp Queso
This is a twist on regular queso that everyone will love!
1 can Cream of chicken soup
cup evaporated milk
7 oz. can diced green chiles
2 T. chopped jalapenos (optional)
4 oz. jar chopped pimento, drained
1 pkg. Ranch dip mix (Hidden Valley)
1 can Rotel tomatoes & peppers
These cheddar crisp hors d'oeuvres are simple but exceptional, with just enough
substance to curb but not kill the appetite.
Because shredded cheddar cheese available in packages is less moist and oily than fresh
grated, it is preferable for this recipe.
1 1/2 cups (6 oz.) packaged shredded sharp cheddar cheese
Adjust oven racks to low and middle positions and heat over to 425 degrees. Line two
baking sheets with parchment paper. Spoon about 1 tablespoon cheese onto one sheet,
then spread into a round with your fingertips so that cheese is more or less in a single
layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You
should get about 12 wafers on a large sheet.)
Bake until crisps stop bubbling, 9 to 10 minutes, switching sheets after 5 minutes if they
appear to be cooking unevenly. Transfer to wire rack to cool.
Breads Recipes
Texas Baguettes
If you thought you could never make bread at home, well you were wrong. This quick and
easy recipe is absolutely delicious. Don't be tempted to leave out the vinegar because it
sounds like a strange ingredient in bread. It works some real magic in there. You will need
a double trough French bread pan for baking.
1 T. active dry "instant rise" yeast
1 T. sugar
1 cups warm water (105-115 degrees) (Make sure the water is in this range)
3 cups bread flour
1 teaspoon apple cider vinegar
1 teaspoons salt
cup canola oil
Glaze:
4 T. unsalted butter
2 large garlic cloves, minced
1 tsp. salt
In a 2-cup liquid measuring cup, combine the yeast, sugar and warm water. Stir gently to
blend well. Set aside for about 3 minutes until yeast begins to bubble. In work bowl of food
processor fitted with the steel blade, combine the bread flour, vinegar and salt. Pulse on-off
3 or 4 times to blend ingredients. Add the yeast mixture, scraping out cup with rubber
spatula. Process to blend in the yeast, about 10 seconds. Stop and check the consistency
of the dough. It should be very wet and sticky with just a bit of body. If it is really runny, add
couple of tablespoons more bread flour, but no more! Process for 25 seconds to knead the
dough.
Pour the canola oil into a large ceramic or stainless steel bowl and swirl to coat the sides
with the oil. Grease your hands with some of the oil. Turn dough out into the bowl and use
your hands to scrape it off of the blade and to get any bits of dough stuck to the processor
bowl. Turn the dough over in the oil to coat all sides. Cover bowl tightly with plastic wrap
and set aside to rise in a draft-free spot for 45 minutes, or until doubled in bulk.
While the dough is rising, melt the butter for the glaze in a small saucepan. Add the minced
garlic and salt. Cover over medium heat for 1-3 minutes. Remove from heat and set aside.
When the dough has risen, preheat oven to 400 degrees and place oven rack in center
position. Line a double-trough French bread pan with parchment paper and spray the
parchment with non-stick vegetable spray; set aside. Grease your hands again with some
of the canola oil in the dough bowl, and then flatten the dough, punching out all of the air.
Pinch the dough mass in half. Lift each half of the dough and stretch it into a long piece
almost as long as the pan. Place one piece of dough in each half of the pan. Don't worry
about bumps or wrinkles (in the dough). They'll iron out as the dough rises.
Strain the garlic out of the butter and discard it. Brush both loaves liberally with the butter
using a pastry brush. Place the bread pan on a long cookie sheet with shallow sides and
cover the dough loosely with plastic wrap. Set aside to rise until dough has risen about a
half inch above the sides of the pan, about 30 to 40 minutes.
Place bread in preheated oven and bake for 20 minutes, or until golden brown and crisp on
top. Carefully turn the loaves over in the pan to brown the bottoms, then cook an additional
5-8 minutes. Place loaves on wire cooling rack and cool slightly before slicing.
Beer Bread
This bread is quick and easy and absolutely delicious!
Makes 1 loaf-serves 8
3 cups self rising flour
3 tablespoons sugar
1 tablespoon Herbs de Province
1 12 oz. beer (room temperature) I use Corona, but any kind will work
1 stick (4 oz.) butter, melted
Heat oven to 350 F. Spray a loaf pan with non-stick cooking spray. Set aside.
In bowl of electric mixer fitted with a paddle, place dry ingredients. Carefully add the beer
then mix on slow speed until combined. Using a rubber spatula, spoon batter into greased
loaf pan. Let sit covered with saran wrap in a warm place for 20 minutes.
Bake for 20 minutes then remove from oven and ladle half the melted butter over the top
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast,
sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10
minutes.
Stir the salt into the flour. A little at a time, add the flour mixture mixing at the lowest speed
until all the flour has been incorporated and the dough gathers into a ball; this should take
about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic.
Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap.
Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone (see ad) on the lower oven rack; preheat the oven (and stone) to
500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping
all of them lightly floured and covered while you work. Allow the balls of dough to rest,
covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8 inches in diameter and
1/4 inch thick. Making sure the circle is totally smooth, with no creases or seams in the
dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll
them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and
bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch
closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5
minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large
kitchen towel to keep them soft.
Curried Tuna Salad
2 - 6 oz. cans solid light tuna, packed in olive oil
1/4 cup sliced pickled jalapenos, drained and chopped.
1/2 cup mayonnaise
1 Tbsp. fresh lime juice
2 teaspoons best-quality curry powder
1/4 cup diced celery heart
1/4 cup diced red onion
1/2 cup dark raisins
1/2 cup coarsely chopped Granny Smith apples
Salt /Pepper
30 oz. shredded frozen hashbrowns, thawed and drained.
Mix soup, onion dip, onion, bell pepper and hashbrowns together in a large bowl.
In a 13X9" baking pan layer hashbrown mixture, then sausage, then cheese. Repeat layers
until all ingredients are used. Bake in 350 F. oven for 1 hour. Serve warm
Bobby Flay's newest cookbook "Mesa Grill" has some wonderful brunch recipes in
it. And if you are ever in Vegas, visit his Mesa Grill inside Caesar's Palace. The
flavors are explosive and the food is fabulous!
Blueberry Blintzes
These take a little time, but are well worth it for a special occasion!
Crepe Batter:
1 cup milk
cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 T. sugar
3 T. unsalted butter, melted, plus more for sauting the crepes
Cheese Filling:
1 cups ricotta cheese
4 oz. cream cheese
3 T. confectioners sugar
1 lemon, zested and finely grated
1 egg
Blueberry Sauce:
2 T. butter
2 pints blueberries
cup sugar
1 tsp. cornstarch
1 lemon, juiced
Crepes:
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed
until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in
3 tablespoons butter. Blend it again for a second just to incorporate. Refrigerate the batter
for 1 hour to let it rest. If you cook immediately, they have a tendency to be rubbery; when
you let the batter rest, the crepes have a softer bite.
Cheese Filling:
In the meantime, make the cheese filling. In a food processor, combine the ricotta cheese,
cream cheese, confectioners' sugar, lemon and egg. Blend in the blender until smooth.
Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. To make the
blueberry sauce, combine the butter, blueberries, sugar, cornstarch, and lemon juice in a
small pot over medium high heat until mixture begins to boil, turn the heat down to a low
boil and stir gently until the berries break down and release their natural juices. Continue
cooking until it is still a bit chunky. It will thicken up when it cools down slightly.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted
butter. Pour cup of batter into the pan and swirl it around so it covers the bottom. Cook
for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan and use a
teaspoon to loosen the crepe; then flip it and cook another 30 seconds. If flipping the crepe
intimidates you, you can use a rubber spatula to loosen and flip the crepe. The crepes
should be pliable, not crisp. Cover the crepes (to keep them from drying out) and continue
using all of the batter to make crepes.
Assembly:
Preheat the oven to 400 F. Put the cheese filling along the lower third of the crepe. Fold the
bottom edge away from you to just fold the 2 sides in to the center. Roll the crepe away
from you a couple of times so that the seam side is down. Make all the crepes and put in
an ovenproof skillet. Over medium heat, brush the crepes with melted butter. Pan-fry a few
minutes per side until crisp and golden. Transfer the pan to the oven and bake for 10
minutes so the egg in the filling cooks. Using a spatula, transfer the blintzes to serving
plates. Spoon the blueberry sauce on top, dust with confectioners' sugar and serve right
away. (I always serve with chopped bananas and remaining blueberry sauce.)
the flour and butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter
into the paper liners, filling each almost to the top. Top each muffin with dried banana
chips, granola, and coconut. Bake for 25 to 30 minutes, or until the tops are lightly brown
and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Desserts Recipes
After you try my fabulous dessert recipes, check out Martha's latest cookie recipe
book. She really does have some good ones in it!
Sweet Potato Pie Cookies With Pecan Praline And Coconut Divinity
Filling
I have to brag a little here - I won a first place prize for these gourmet cookies! They are
sure to be the talk of your next party! Enjoy!!!
1 cup plus 2 tablespoons butter, softened
3/4 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup cooked mashed sweet potato
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk chocolate toffee bits (Heath)
1 cup chopped pecans
1 cup white chocolate morsels (Nestle)
Pecan Praline
Coconut Divinity Filling
Beat butter in a large mixing bowl at medium speed with an electric mixer until creamy;
gradually add sugars and next 3 ingredients. Combine flour, baking powder, and salt; add
to butter mixture, mixing. Stir in toffee bits, pecans, and white chocolate morsels. Drop by
rounded teaspoonfuls (I use a 1" portion scoop) onto parchment lined baking sheets,
making 84 cookies. Bake at 350 for 12 minutes or lightly browned. Cool in pan 2 minutes.
Remove cookies to a wire rack to cool completely. Prepare Pecan Praline. Spread about 1
teaspoon hot Pecan Praline onto the bottoms of 42 cooled cookies. Prepare Coconut
Divinity Filling. Spread about 2 teaspoon Coconut Divinity Filling over Pecan Praline. Top
with 42 more cookies.
Pecan Praline
I make a double batch of this because I never have enough for all the cookies.
Blonde Brownies
My mother use to make these for us while growing up. I loved them then and I still love
them now!
1 stick melted butter
2 well beaten eggs
2 cups dark brown sugar
1 cups sifted flour
2 teaspoons baking powder
dough (pile high) in six equal portions onto the prepared baking sheet. Lightly pat each
portion into a round (3 to 3 inches in diameter) and lightly brush the top of the rounds
with the cream. Bake in the center of the oven for 15 to 20 minutes, or until golden brown.
Cool on a wire rack.
To assemble:
Split the shortcakes by cutting off the top third of each biscuit. Place the bottoms on 6
dessert plates and top each with approximately 1/3 cup of the prepared berries and juice
and a spoonful of whipped cream. Cover with the top of the shortcake. Spoon over more
berries, juice, and cream, then garnish with a reserved whole strawberry and drizzle with
strawberry juice. Serve immediately.
2 cups sugar
2 to 4 tablespoons all-purpose flour
teaspoon ground nutmeg
1 teaspoon almond extract
1/3 cup melted butter
Pastry for double-crust 8-inch pie
Combine peaches, sugar, flour, nutmeg; set aside until syrup forms. Bring peaches to a
boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, and blend
in almond extract and butter.
Roll out half of pastry to 1/8-inch thickness on a lightly floured board; cut to fit a 2-quart
shallow casserole. Spoon half of peaches into lightly buttered casserole, and top with cut
pastry. Bake at 475 F for 12 minutes or until golden brown. Spoon remaining peaches over
baked pastry.
Roll out remaining pastry, and cut into -inch strips; arrange in lattice design over the
peaches. Return to oven for 10 to 15 minutes or until lightly browned.
Pecan Pralines
My absolute favorite candy!
tsp. vanilla
1 cup sugar
1 cup packed brown sugar
cup Pet evaporated milk
tsp. salt
2 T. butter
2 cup pecans
Combine sugars, cream and salt in a large sauce pan, cook over medium heat, stirring
constantly to 228 degrees on a candy thermometer (or until a small amount of mixture
spins a thread about 2 inches long when dropped from a spoon). Stir in butter, pecans and
vanilla. Continue cooking, stirring constantly to 236 degrees (or until a small amount of
mixture dropped into very cold water forms a soft ball that flattens when removed from
water). Remove from heat, cool for 5 minutes. Beat mixture with a wooden spoon until
slightly thickened and candy just coats nuts but does not lose its gloss. Drop by large
spoonful onto silpat(see ad) and let cool.
This cake is very rich and makes a wonderful presentation! I serve it with a raspberry
sauce, fresh raspberries, and whipped cream to really dress it up.
cup water
cup sugar
1 stick unsalted butter
18 ounces milk chocolate, cut into -inch pieces (use very good chocolate like Valhrona)
7 large eggs
2 tablespoons dark rum
1 tablespoon grated orange zest
One 8-inch diameter x 2-inch deep pan buttered and lined with parchment and a larger pan
to hold the 8-inch pan
Set a rack in the middle level of the oven and preheat to 325 F. In a saucepan, bring the
sugar and water to a boil, then add the butter and cook until the butter melts. Off heat add
the chocolate, swirl the pan to make sure all the chocolate is submerged and let stand a
couple of minutes.
In a mixing bowl, whisk the eggs with the rum and orange zest. Whisk the chocolate
mixture smooth, then whisk into the egg mixture. Scrape into the prepared pan and place
the pan in the larger pan. Place pans in oven and add about an inch of warm water to the
bottom pan. Bake for about an hour, or until slightly firm in the center. Cool on a rack.
Invert to a platter and peel off paper. Make raspberry sauce (below) and put it into a
squeeze bottle. Zig zag a design across the bottom of a dessert plate, place a wedge of
cake and top with a dollup of whipped cream and fresh raspberries on top.
Raspberry Sauce:
1 pint (2 cups) fresh raspberries (can use frozen)
to 1/3 cup granulated sugar, or to taste
1 to 2 teaspoons fresh lemon juice
Put the berries, cup sugar, and 1 teaspoon lemon juice in a food processor or a blender
and puree until smooth. Taste the sauce and adjust with more sugar or lemon juice or both,
as needed. If the berries are seedy, pass the sauce through a sieve by pushing with the
back of a spoon. This sauce will keep, covered, for up to a week in the refrigerator. If you
wish to use the sauce in a squeeze bottle and it is too thick, just add a little water. If the
sauce is too runny, make a simple slurry with a little cornstarch and water, and add to the
sauce.
Crme Brulee
If you love Crme Brulee, this recipe is the best I have ever tasted!
smooth and light, about 1 minute. Add the flour and salt and pour in just enough milk to
whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk and
the lemon juice until smooth. The mixture will be very fluid.
Put the egg whites in a large bowl. Beat with an electric mixer with the wire whisk
attachment on medium speed until the whites begin to foam, 30 to 60 seconds. Increase
the speed to high and beat just until the whites hold soft peaks when the beater is pulled
away, another 1 to 2 minutes. Reduce the mixer speed to medium. With the mixer running,
very slowly sprinkle in the remaining 1/3 cup sugar; this should take about a minute. Stop
the mixer and scrape the bowl.
Beat on high speed until the whites hold medium-firm peaks when the beater is pulled
away, about another 30 seconds. Scrape one-third of the egg whites onto the egg yolk
mixture, sprinkle the lemon zest on top, and whisk until combined. Gently incorporate the
remaining whites into the batter, using the whisk in a folding/stirring motion. The batter will
be thin.
Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill
the ramekins to with 1/8 inch of the top. Pull out the oven rack and put the baking dish full
of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the
ramekins. Bake until the tops of the cakes are light golden and slightly puffed, and when
touched with a finger, they should feel spongy and spring back a bit but hold a shallow
indentation, 25 to 30 minutes. Using tongs, carefully transfer the ramekins to a rack. Let
cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours
before serving
Pumpkin Fudge
A wonderful fudge to serve in the fall!
3 cups sugar
cup melted butter
2/3 cup evaporated milk
cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-oz) package white chocolate morsels
1 (7-0z) jar marshmallow crme
Summer Pavlova
A pavlova is a baked meringue. It makes a wonderful, light summer dessert!
4 Egg whites (room temp.)
1 cup sugar
1 teaspoon vanilla
1 tablespoon cornstarch
3-4 cups whipped cream
4 cups sliced summer fruit, such as berries, peaches, and plums.
Raspberry Sauce , if desired
Preheat oven to 250 F. Using an electric mixer, beat egg whites and gradually add sugar
for 10 minutes or until thick and glossy. Mix vanilla and cornstarch together. Add to
meringue. Beat on high speed for 5 minutes. Line an oven tray with parchment paper.
Draw a circle on the baking paper. Spread the pavlova mixture in the circle, keeping the
shape as round and even as possible. Smooth top surface over. Place pavlova in oven and
bake for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until
cold. Carefully lift pavlova onto a serving place. Decorate with whipped cream, sliced fruit
and raspberry sauce, if desired.
2 cups milk
cup flour
2 eggs, beaten
2 cups Monterey Jack cheese
2 pounds ground beef (lean)
1 - 8oz. can tomato sauce
1 tsp. minced garlic
cup finely chopped onion
1 tsp. oregano
1 tsp. cumin
tsp. salt
Roast poblano peppers in an oven or on top of gas range (until blistery all over). Place in a
bowl, cover with plastic wrap, and set aside.
Brown meat and drain, add tomato sauce, minced garlic, chopped onion, oregano, cumin
and salt to the meat along with cup of water and simmer 30 minutes or until all liquids
evaporated, set aside and let cool.
Peel poblano peppers removing all burn skin, open and remove the seeds and slice into 2
inch long strips. (Taste one strip to see how hot the pepper is. Poblano peppers vary in
how hot they are. If they are real hot, use less peppers in the casserole.)
In a casserole dish, layer starting with peppers, then meat, then cheese. Make two or three
layers ending with the cheese. Whisk together eggs, milk, and flour in a bowl until real
smooth. Make sure there are no lumps. Pour evenly over entire casserole. Cover with a
layer of Reynolds plastic wrap and cover that with foil. Be sure the foil covers all the plastic.
Crimp under the edges. Cook in an oven at 350 F for about 40 to 50 minutes. Take the
casserole out of the oven and take off the foil and remove the plastic. Be very careful, there
will be a lot of steam. Return the casserole to the oven to brown on top. Approx. 5-10 min.
Place the toasted Texas toast (or any thick-sliced bread) in the center of a warm serving
plate, top with the meatloaf, and serve open-faced.
$50,000 Burger
Camilla Saulsbury won $50,000 for this award winning burger. These burgers are
expensive to make, but without a doubt, the best gourmet burger I have ever tasted!
Serves 6
2 pounds ground chuck
3/4 cup packed fresh basil leaves, chopped
3/4 cup drained and chopped sun-dried tomatoes (packed in oil)
1/2 cup grated onion
3 garlic cloves, minced or pressed
1 3/4 teaspoons salt, divided
3 medium-size lemons, preferably Meyer variety
4 medium-size fennel bulbs, tops removed, sliced into rings
6 tablespoons extra-virgin olive oil, divided
12 tablespoons thick-cut black peppered bacon
1/2 cup chopped walnuts
4 teaspoons balsamic vinegar
Salt
6 fresh figs, stemmed and sliced lengthwise
3 cups baby arugula, roughly torn
2 to 3 tablespoons vegetable oil, for the grill
3/4 pound aged Teleme cheese (semi-soft cheese), sliced thinly (camembert or brie may
be substitued)
6 good-quality hamburger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to mediumhigh.
Combine beef, basil, sun-dried tomatoes, onion, garlic and 1 1/2 teaspoons of the salt in a
large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely
cover with plastic wrap and set aside.
Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put
the fennel rings in a medium-sized bowl and toss with the lemon juice, 2 tablespoons of the
olive oil and remaining 1/4 teaspoon salt; transfer to a grill basket and grill, shaking the
basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil,
sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick skillet on the grill. Add the bacon and cook until crisp.
Transfer to paper towels to drain. Wrap in foil to keep warm.
Drain the bacon fat from the skillet, wipe out the skillet with paper towels and set the skillet
back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set
aside.
Whisk the vinegar with the remaining 4 tablespoons oil in a small bowl and season with salt
to taste. Combine the figs, arugula and toasted walnuts in a medium bowl. Toss with just
enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to
7 minutes on each side for medium. Place the cheese slices on the patties during the last 3
minutes of grilling.
Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last
2 minutes of grilling.
To assemble the burgers, place equal portions of the warm grilled fennel on each bun
bottom, followed by a cheese-topped patty, 2 bacon slices and an equal portion of the figarugula topping. Add the bun tops and serve.
against the grain. Toss steak strips with oil-herb mixture and season with salt. Brush the
cut sides of the rolls with oil and grill until toasted while steak rests.
Mayonnaise:
1 cup mayonnaise
cup jarred roasted red bell peppers
cup creamy Gorgonzola cheese
cup shallots, chopped
cup fresh parsley leaves
Salt and pepper to taste
Puree mayonnaise, peppers, Gorgonzola, and shallots in a food processor until smooth.
Add parsley and pulse until chopped. Season with salt and pepper; cover and chill.
To assemble: Divide watercress evenly onto bottom halves of rolls; top with slices of the
steak. Spoon mayonnaise over steak, then top sandwiches with remaining rolls. Cut
sandwiches in half, then serve.
Meatball Subs
1 medium-size sweet red peppers, finely chopped
1 large green pepper, finely chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 (28-oz) can tomato puree
1 pounds ground beef
cup Italian-seasoned breadcrumbs
2 tablespoons chopped fresh parsley
2 teaspoons dried whole oregano
2 teaspoons dried whole thyme
1 tsp. salt (or to taste)
1/2 teaspoon coarsely ground pepper (or to taste)
6 (6-inch) submarine rolls, split lengthwise and toasted
Grated Parmesan cheese
Salads Recipes
Grilled Romaine, Endive, and Tomato Salad with Lemon-Basil Vinaigrette
and Blue Cheese
Vinaigrette:
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil
1/2 cup sherry vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender or a food processor and blend well. Refrigerate for at
least 5 hours.
Salad:
4 large ripe tomatoes
4 heads Belgian endive
2 large heads romaine lettuce
teaspoon salt
4 cloves garlic, minced
cup plus 3 tablespoons olive oil
Place the lamb in a pot, cover with water, bring to a boil, then simmer, partially covered,
until tender, about 1 hours. Drain and cool the meat then shred it, either by hand or
using the dough blade in a food processor, and reserve.
Bring the 1 cups water to a boil in a medium sized pot, add the bulgur, cover and simmer
for 3 minutes. Turn off the heat and allow the bulgur to steam, covered, for hour.
Remove the top from the pot and allow the bulgur to cool, then refrigerate until chilled,
about 1 hour.
To make the dressing, whisk all the dressing ingredients together.
Place the lamb and cooked bulgur in a large salad bowl, and add the remaining salad
ingredients, except the lettuce, and toss to mix well. Add the dressing and refrigerate until
ready to serve, but not longer than 2 hours. To serve, mound the salpicon onto plates with
a bed of lettuce on them.
Stacked Tomato Salad with Kalamata Olive Pesto and Basil Balsamic
Dressing
3 lbs. ripe tomatoes, (beefsteak, yellow, and/or heirloom), sliced into 1/2-inch thick rounds
1 lb. fresh mozzarella cheese, thinly sliced
Kalamata Olive Pesto, recipe follows
Grilled Asparagus
1 pound fresh asparagus, rinsed in cold water
3 T. olive oil
tsp. salt (sea salt if possible)
Pinch sugar
Zest (grated peel) of one lemon
With one hand at the root end of an asparagus stalk and the other hand of the way up
the shaft, bend gently. The asparagus will snap where the tough portion ends. Cover a jelly
roll pan with foil and spread asparagus out on top of the foil. Drizzle with oil then roll
asparagus to coat all sides. Slip under the broiler, about 3 inches away, and broil for 4
minutes only, or place on grill on perforated pan and grill over direct heat for 4 minutes.
Sprinkle with salt and a kiss of sugar and place on a serving platter or individual plates.
Sprinkle with lemon zest and serve immediately.
Fire up the grill, bringing the temperature to medium. Grill the vegetables, in batches if
necessary. Plan on grilling times of about 12 to 15 minutes for the pepper and onion slices,
8 to 12 minutes for the eggplant, radicchio, and endive, 6 to 8 minutes for the zucchini, and
4 to 6 minutes for the tomatoes. Arrange the tomatoes cut-side down to start. Turn the
pepper on all sides to cook evenly, and the rest of the vegetables three times, brushing
with the remaining vinaigrette as they cook.
Cook until tender, removing each vegetables as it is done. Transfer the pepper to a plastic
bag and close to let it steam and loosen the skin. When cool enough to handle, pull off any
loose charred pieces of skin. Slice the pepper into thin strips, discarding the seeds and
stem.
Arrange the vegetables attractively on a platter. Just before serving, stir together the
tomato relish. Top the platter with the relish, scatter the capers, olives, and/or Parmesan
curls about and sprinkle with sea salt.
Holiday Potatoes
4 cups cooked potatoes, skinned and diced
cup onion, chopped
1 can cream of celery soup
1 small carton sour cream
cup butter
1 small jar pimentos
1 c cheddar cheese, grated
cup cornflakes + 3 T. butter
Mix all but the cornflakes and 3 T. butter. Pour into a casserole dish. Can be left in the
refrigerator 2-3 days before baking. Sprinkle cornflakes that have been mixed with 3 T.
butter on top. Bake at 350 F. for 1 hour.
3 large eggs
1 cup whipping cream
1/2 cup milk
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground pepper
3 cups 1" cubes crustless bread or brioche
Salt & pepper to taste
Preheat oven to 350 F. Lightly butter 6 individual 4-oz. ceramic ramekins. Heat butter in a
heavy large pot over medium heat. Add the onions, garlic, parsley and thyme and saute
until onions are tender and lightly browned. Remove pot from heat. Season mixture to taste
with salt and pepper.
Whisk eggs, cream, milk, 1/8 cup Parmesan, Gruyere, salt and pepper in a large bowl to
blend. Add the bread cubes and allow to stand 10 minutes. Stir in the sauteed onions.
Transfer to prepared ramekins. Sprinkle with the remaining Parmesan. Place the ramekins
in a hot water bath, cover with aluminum foil and bake until the pudding is brown, puffed
and set in the center, about 1 to 1 1/2 hours. Remove foil and allow the tops of the
puddings to color. Serve warm.
To make this corn pudding even richer, substitute half-and-half or heavy cream for the milk.
To ensure even cooking when baking delicate puddings such as this, place pudding in a
bain-marie (or large pan of hot water bath). The temperature of the water remains constant
as the temperature of your oven naturally fluctuates. Use a sturdy roasting pan and line it
with a paper towel to prevent the pudding from sliding around as you take it to and from the
oven. For safety, don't add the water to the bain-marie until you've placed it on the rack in
the oven.
7 ears fresh sweet corn or 2 pounds defrosted, frozen petite white corn kernels
1 cups whole milk (or half-and-half, or heavy cream)
2 teaspoons butter, for baking dish
5 large eggs
1 tablespoon plus 1 teaspoon flour
4 oz. Monterey Jack cheese, shredded on large holes of a box grater
2 tablespoons fresh or freeze-dried minced chives, divided
1 teaspoon kosher salt
teaspoon Tabasco Sauce (or for more of a kick, tsp. cayenne pepper)
If using fresh corn, cut off kernels and reserve 1 cup. Place remaining corn and 1 cup of
the milk in a blender. Hold lid in place and increase speed slowly. Puree at highest speed
for a full 3 minutes. If necessary, interrupt blending to scrape down the sides. In the
meantime, adjust oven rack to center position and preheat oven to 325 F. Prepare a bainmarie (hot water bath). Choose a roasting pan large enough to hold a 9-inch round or
square by 2-inch deep (2 qt.) baking dish. Butter bottom and sides of baking dish and set
aside. Bring a kettle of water to a boil.
In a medium mixing bowl, whisk eggs lightly. Add blended corn mixture and whisk to
combine. Sprinkle with flour and whisk to blend thoroughly. Add remaining cup milk,
cheese, all but about 1 teaspoon of the chives, salt, Tabasco, and reserved corn kernels
and stir to combine. Pour into buttered baking dish and sprinkle with reserved chives. Can
be prepared ahead up to this point. Cover and refrigerate up to 24 hours. Bring to room
temperature before baking.
Pull out oven rack halfway. Place pudding on paper towel in bain-marie and place in center
of oven rack. Carefully pour hot water into the roasting pan, around the outside of the
baking dish to halfway up the sides of the pudding. Gently slide oven rack into place and
bake until blade of paring knife inserted in the center of pudding comes out almost clean,
45 to 60 minutes depending on depth of baking dish. Top of pudding should be firm and
pale and edges should begin to pull away from sides of baking dish.
Remove bain-marie from oven. With oven mitts and/or a large offset spatula, carefully
transfer baking dish with pudding from bain-marie to a cooling rack. Cool 5 minutes before
serving.
Duchess Potatoes
This is a very impressive side dish. It is cooked potatoes that are pureed with egg yolks
and butter, then formed into small shapes or piped as a garnish and baked until golden
brown. The term a la duchesse refers to dishes garnished with duchess potatoes.
4 pounds large red potatoes
stick (6 tablespoons) unsalted butter, cut into pieces
1 cups milk
3 large egg yolks
2 T chopped parsley for garnish
Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2
inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes. While
potatoes are simmering, in a small saucepan heat butter with milk over moderately low
heat until melted and keep warm. Drain potatoes in a colander and force through a ricer or
food mill into a bowl. With an electric mixer beat in milk mixture, yolks and salt and pepper
to taste.
Preheat oven to 400 F. Get out a baking sheet and line with parchment paper. Transfer
potato mixture to a piping bag and pipe out small mounds of potato mixture. Bake potatoes
until heated through, about 15 minutes and serve warm. Transfer potatoes to serving
platter and garnish with chopped parsley.
Soups Recipes
French Onion Soup
2 pounds yellow onions, halved, and sliced -inch thick (8 cups)
pound unsalted butter
1 bay leaf
cup medium-dry sherry
cup brandy or Cognac
1 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
teaspoon freshly ground white pepper
Freshly Grated Parmesan
In a large stockpot on medium-high heat, saut the onions with the butter and bay leaf for
20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry
and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer
uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring
to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and
pepper, and serve hot with grated Parmesan.
1 small dried chipotle pepper (or 1 chipotle in adobe sauce (seeded) from a can.)
1 1/2 tablespoons olive oil, plus extra for frying the tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
One 28-ounce can diced tomatoes, drained well
6 cups chicken stock (preferably homemade) stocks
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded, and cut into julienned strips about 1 inch
long by 1/4 inch wide
2 tablespoons fresh lime juice
Kosher salt
Six 6-to 7-inch corn tortillas
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges for garnish (optional)
1. Put the chipotle pepper in a small bowl and cover with 1 cup boiling water. (If using
dried) Let it sit until softened, for about 20 minutes. Drain pepper, discarding water, and pat
dry. Using a small sharp knife, cut a lengthwise slit in pepper and scrape out and discard
seeds. Coarsely chop pepper and set aside. If you are using a canned chipotle, seed and
finely chop.
2. Heat 1 1/2 tablespoons olive oil in a large, heavy pot over medium heat. When hot, add
onion and cook until softened, stirring often, for 4 to 5 minutes. Add garlic and cook, stirring
for 1 minute more. Add chopped chipotle, cumin, oregano, tomatoes, and stock. Bring
mixture to a simmer and cook for 10 minutes. Puree the soup in a food processor, blender,
or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in
the pot).
3. Bring pureed soup to a simmer over medium heat and add the chicken and yellow
peppers. Simmer until chicken is cooked through and peppers are tender, for about 5
minutes. Stir in the lime juice, then taste and season with salt, as needed.
4. To make the garnish, stack the tortillas, then cut them in half. Stack halves and cut
crosswise into 1/4-inch-wide strips. Set a medium skillet over medium-high heat and coat
the bottom generously with olive oil. When oil is hot, add one-third of the tortilla strips and
saute, turning often, until golden and crisp, for 3 to 4 minutes. Using slotted spoon, transfer
strips to paper towels to drain. Repeat with remaining tortilla strips in 2 more batches,
adding more oil as needed. (Tortilla strips can be cooked 3 hours ahead; leave at room
temperature.)
5. To serve, ladle soup into 6 soup bowls. Garnish each serving with a generous handful of
fried tortilla strips. Add a dollop of sour cream and a sprinkle of cilantro, and serve with a
lime wedge to squeeze over the soup, if desired.
This cooling fresh fruit soup with mint garnish makes an attractive presentation that would
be fitting for a ladies luncheon or shower.
8 cups sliced fresh peeled peaches or 2-1(lb) packages frozen peaches
cup orange juice
cup pineapple juice
cup lime juice
cup plain yogurt
cup heavy cream
Confectioners' sugar to taste
to 1 tsp. grated fresh ginger
cup fresh blueberries
Fresh mint sprigs, for garnish
Combine the peach slices in a food processor or blender with the orange, pineapple, and
lime juices, yogurt, and cream. Process or blend at high speed until the mixture is smooth.
Add the confectioners' sugar and ginger to taste and chill. Just before serving, gently add
the blueberries. Serve in small dainty bowls and garnish with fresh mint and a dollop of
yogurt if desired.
1 Tbsp. Butter
4 Large Red Bell Peppers
1 Large Sweet Onion, chopped
3-4 Cloves Garlic, minced
4 oz. Dry White Wine
1 1/2 cups Heavy Cream
Salt and White Pepper to taste
Optional: Cayenne Pepper to taste
Preparation:
Roast the red peppers over a grill or stove burner until black on all sides. Place into a
plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the
skins off of the peppers and remove the seeds and stem. In a large soup pot, sweat
chopped onion, garlic, and peppers in a little butter. When the vegetables are soft, seaon
with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then
add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth.
Check for seasonings.
Tip: Squeeze in a touch of lemon or lime juice to perk up the flavors just before serving.