Saturday, April 30, 2016

"Marry Me" Chocolate Chip Cookies

"Marry Me" Chocolate Chip Cookies
The story with this recipe is that a young lady made this batch of cookies for her boyfriend which convinced him he would certainly want to marry her fulfilling her wishes.
1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 tsp salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips
In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)

Remove the mixture from the refrigerator and stir in the eggs and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.

Gently fold in the white chocolate chips and chocolate chips.

Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge.

Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.

Refrigerate for 30 minutes or freeze for 10 minutes.

While the dough is chilling, heat the oven to 325 degrees F.
Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

Friday, April 29, 2016



3 cups water 
3 cups sugar
Makes 8 cups.
2 cups fresh lemon juice 
2 cups fresh lime juice

1. Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cool syrup at least to room temperature.

2. Mix simple syrup, lemon juice and lime juice. Cover and chill until cold. Keeps 1 week in refrigerator and also freezes well.

Coarse salt and lime wedges
1 1/2 cups Homemade Margarita 

Mix 1 cup silver or gold Tequila
Makes 4 to 6.

Rub rims of 6 glasses with lime wedges and dip rims in coarse salt. Set aside. 

Combine Margarita mix, Tequila, Triple Sec and ice cubes in blender. (Depending on the size of your blender, you may have to blend half at a time.) Process until well blended. Pour into glasses. Garnish each glass with a lime slice.

4 parts silver or gold tequila
2 parts triple sec
2 parts pure pomegranate juice
1 part strained lime juice (or half lemon, half lime) Ice cubes
Lime wedges

Fill a shaker 2/3 with ice. Add tequila, triple sec, pomegranate juice and lime juice. Shake until very cold and strain into a martini or margarita glass. 

Garnish with a lime.
1/4 cup Triple Sec 8 ice cubes
4 to 6 lime slices

2 1/2 cups blanco or reposado tequila
1 cup triple sec or Cointreau
2 cups pineapple juice (from a refrigerated carton—TJ’s is best!)
1 cup fresh orange juice
3/4 cup fresh lime juice
1/2 cup simple syrup (see below)

Ice cubes Pineapple spears or cubes and maraschino cherries, for garnish

Combine the tequila, Cointreau or triple sec, pineapple juice, orange juice, lime juice and simple syrup in a large pitcher; refrigerate up to 6 hours. 

Fill cocktail shaker with ice cubes and just cover with margarita mixture; shake for 10 seconds. Strain into chilled martini glasses and repeat. Garnish each with a piece of pineapple and a cherry on a toothpick.

Simple Syrup: Combine equal parts water and sugar in a saucepan. Bring to a boil, stirring often. Cool and refrigerate up to 1 week.

Ice Cubes
3/4 cup silver or gold tequila 1/2 cup Triple Sec
1/3 cup fresh strained lime juice 1/4 cup Ginger Simple Syrup* Lime slice for garnish
Lime Salt*
Makes 2.

Fill shaker 2/3 full of ice and add tequila, Triple Sec, Ginger Syrup and lime juice. Shake well until chilled. Rim glasses with Lime salt and fill with margaritas. Garnish each glass with a lime slice.

*Ginger Simple Syrup: Combine 1/2 cup sugar and 1/2 cup water in a small saucepan and stir over medium high heat until sugar dissolves. Add 4 slices fresh ginger and bring to a simmer. Cool and refrigerate. Can be refrigerated 1 week.

*Lime Salt: Combine the salt and lime zest with a mortar and pesto. Set in a plate; rub glass rims with lime wedge and then dip in salt mixture.

1 cup ice cubes
1/2 cup silver or gold tequila
1/4 cup peach schnapps
1/4 cup peach puree (made from frozen, thawed peaches) 1/4 cup peach nectar
2 T. fresh strained lime juice

Place ice in blender. Add remaining ingredients and blend well. Pour into glasses and serve.

Granulated Sugar and Lime wedges 
2 cups diced fresh strawberries
3 T. sugar
1 cup white Tequila

3/4 cup Homemade Margarita Mix
Makes 4 to 6.
6 T. Triple Sec
6 T. fresh lime juice
1/2 cup frozen mango chunks 2 cups ice cubes

1. Rub rims of 12 glasses with lime wedges and dip rims in sugar. Set aside. Toss strawberries with 3 T. sugar and let stand 15 minutes.

2. Place strawberries and any accumulated juices, Tequila, Margarita Mix, Triple Sec and lime juice in a bowl or pitcher. Fill blender with half the ice, top with half the mangos and then half the strawberry mixture. Blend well and pour into glasses and serve immediately.

Makes 4 to 6.
Granulated Sugar and Lime wedges 
1 1⁄2 cups diced fresh or frozen and thawed mango 
1 cup white Tequila
6 T. Triple Sec or Cointreau 
6 T. fresh orange juice
6 T. fresh lime juice
3 cups ice cubes
3⁄4 cup Homemade Margarita Mix

Rub rims of 12 glasses with lime wedges and dip rims in sugar. Set aside.

Place mango, Tequila, Margarita Mix, Cointreau or Triple Sec, orange juice and lime juice in the blender until smooth. Add the ice cubes and puree until slushy. Pour into glasses and serve immediately.

Makes 6 to 8.
Coarse salt and lime wedges 
Crushed Ice
1 cup gold Tequila
1⁄2 cup Cointreau liqueur
1/3 cup fresh lime juice
3⁄4 cup fresh orange juice
2 1⁄2 cups Homemade Margarita Mix 6 to 8 lime slices

Rub rims of 8 glasses with lime wedges and dip rims in coarse salt. Fill glasses halfway with crushed ice, if desired. Set aside. 

Combine the Tequila, Cointreau, lime juice, orange juice and Margarita mix in a pitcher. Fill a cocktail shaker 2/3 full with crushed ice. Pour in enough of the Margarita to just cover the ice. Shake vigorously and pour over ice. Repeat as necessary and garnish with lime slices.

Lime Wedge
Coarse Salt
1 cup dry vermouth
1 cup Margarita mix (preferably homemade) 

2 cups ice cubes
Makes 3 to 4.
For margaritas, run lime wedge around the top edge of each glass and then drop the lime into the glass. 
Place vermouth, margarita mix and ice cubes in a blender. Blend well and pour into glasses and serve immediately.

Serves 2 to 4.
1-12 oz. can limeade, thawed 
1-12 oz. Mexican beer
3/4 cup tequila
Lime and salt

Combine all in a pitcher and stir gently; serve in salt-rimmed glasses. 

Thursday, April 28, 2016

Cranberry Avocado Spinach Salad

Cranberry Avocado Spinach Salad
Place in a jar,
1 teaspoon Olive oil
1/4 cup orange juice
2 Tablespoons lemon juice
2 tablespoons honey
2 teaspoons dijon mustard
1/4 teaspoon salt
1 Tablespoon poppy seeds
Shake well, refrigerate.
Dried Cranberries
Feta Cheese
Sliced Almonds
Grilled Chicken (optional)

Wednesday, April 27, 2016

Turtle Popcorn

Yields 10 cups
10 cups (or 1 standard store-bought bag) plain popcorn
2/3 cup creamy peanut butter
1/2 cup salted peanuts
1/2 cup brown sugar
1/4 cup honey or light corn syrup
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1 pinch salt
1/2 cup chocolate chips, optional

Pop popcorn according to packaging directions and place in a large bowl. Line a baking sheet with parchment paper or grease with non-stick spray.

In a heavy-bottomed saucepan, heat brown sugar, honey and butter over medium heat and bring up to a boil, stirring constantly.

Let mixture boil for 2-3 minutes, without stirring. Then remove from heat and stir in vanilla extract, salt and baking soda (mixture will froth).

Stir in peanut butter and chocolate chips (if using) until smooth and pour mixture over popcorn.

Fold in peanuts and toss everything together, until all kernels are thoroughly coated.

Transfer popcorn to lined baking sheet, spread out in an even layer and let set before serving.

Tuesday, April 26, 2016

Chicken and Artichokes In A Garlicky Braise.

1 ½ lemons
3 medium artichokes, about 1 1/2 pounds
3 ½ pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 garlic cloves, smashed and peeled
1 ½ cups cherry tomatoes, halved
Pinch red pepper flakes
¾ cup dry white wine
⅓ cup pitted olives, halved (use black, green or a mix)
2 large rosemary branches
1 tablespoon unsalted butter
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.

Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.

Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.

Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon (do not discard after zesting). Return chicken to pan. Bring liquid to a simmer.

Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes (check white meat after 25 minutes and remove from oven if done). Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes (watch carefully to see that it does not burn). Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

Monday, April 25, 2016

Rhubarb Dream Bars

Rhubarb Dream Bars

Rhubarb Dream Bars
This recipe came from my Mom who was a fabulous cook.  She always grew a lot of rhubarb and loved to bake with it.  This is really not to sweet or too sour, it is really delicious.  I like to serve this a little warm with whipped cream or ice cream on top.
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter
4 eggs
2 cups sugar
1/2 cup flour
1 1/2 teaspoons salt
4 cups rhubarb, finely chopped
Combine 2 cups flour, powdered sugar and butter. 

Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  

Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

Sunday, April 24, 2016

Hawaiian Pasta Salad

  • 8 oz Ronzoni rotini or bow tie pasta

  • 1 (14oz) can Del Monte pineapple tidbits, juice reserved

  • 1 red pepper, diced

  • 2 cups diced ham

  • 1 green onion, thinly sliced


  • ½ cup mayonnaise or dressing (I use Hellmann’s light)

  • ¼ cup Daisy sour cream

  • 1 tablespoon Heinz dijon mustard

  • ⅓ cup Dole pineapple juice

  • 1 teaspoon honey

  • ¼ teaspoon garlic powder

  • black pepper to taste

Saturday, April 23, 2016

Magic Custard Cake

Magic Custard Cake
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
¾ cup sugar
8 Tablespoons butter, melted
¾ cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. 
Pour batter into baking dish and bake for approx. 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

Friday, April 22, 2016

Vegetarian Pizza

Vegetarian Pizza
Garlic and White Bean Puree 
1 15ounce can cannelloni or other white beans, rinsed and drained
1/4 cup olive oil
1 tablespoon lemon juice
2 cloves garlic
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water
Pizza Toppings
4 tablespoons olive oil

1 onion thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 cup spinach
1 apple, peeled and thinly sliced

Pizza dough (store-bought is fine, or make your own)

Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

Thursday, April 21, 2016

Refrigerator Pickles

Authentic Amish Refrigerator Pickles  
Ready to eat in 24 hrs
6 c cucumbers, sliced
1 c green pepper, sliced
1 c onion, sliced
1 c cider vinegar
2 c white sugar
1 tsp celelry seed
2 Tbsp salt
Slice the veggies into 2 quart jars, I like to make layers of peppers and cucumbers.  You can leave out the onions and peppers but they are so good!
Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet. 
Pour over sliced vegetables, evenly in each jar.  You will finish filling the jars with cold tap water.  I shake the jar a few times during the 24 hrs to mix.  No need to cook it.  Ready to eat in 24 hours. 
Taste best if eaten within a week or two but I like to add tomato wedges or slices to this liquid for overnight when it is close to empty of veggies.  Use the next day.  Unbelievable with sandwiches.

Wednesday, April 20, 2016

Panko Coated Chicken Schnitzel

Panko Coated Chicken Schnitzel

chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Kosher salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley


Set the flour, eggs and panko in three separate shallow bowls. 

Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere. 

In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve. 

Tuesday, April 19, 2016

Corn Pudding

Corn Pudding
1 box Jiffy cornbread or muffin mix
1/2 cup butter, melted
1 can whole kernel corn
1 can cream-style corn
1 cup sour cream
2 eggs
Preheat oven to 375 degrees.  Grease a 9 X 13 casserole dish.

Pour butter and corn into prepared dish.  Blend in sour cream.   In separate bowl, beat eggs and stir into casserole with muffin mix.  Bake 35 to 40 minutes or until center is firm.

Monday, April 18, 2016

Wrapped Asparagus With Hollandaise Sauce

Wrapped Asparagus With Hollandaise Sauce
Serves 8
1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
1 pound asparagus
1 bay leaf
1 egg, lightly beaten
3/4 cup Parmesan cheese, grated
3/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon sea salt
1 small bowl water
4 egg yolks
3/4 cup (1 1/2) sticks unsalted butter
2 tablespoons freshly squeezed lemon juice
1 pinch cayenne pepper
salt, to taste
Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil.
Combine beaten egg with a splash of water in a small bowl and set aside.
Lay pastry sheets out flat and cut into thirds along the folds. You should have 6 rectangles.
Roll out each rectangle to about 6×10 inches and cut each rectangle into 3-4 triangles. (Cut in a zig-zag motion.) Repeat with remaining pastry.
Sprinkle all cut triangles with Parmesan cheese.
Place asparagus on the bottom, long edge of pastry triangle and wrap to encase the vegetable. Seal the edge (which should be on top) with a brush of water from small bowl.
Transfer asparagus wraps to baking sheets and lightly brush the tops with beaten egg.
Sprinkle all wraps with sea salt, place in oven and bake for 15-16 minutes, or until puffed up and golden brown.
For Balsamic dipping sauce: In a small saucepan over medium-high heat, combine balsamic, sugar and bay leaf together and bring to a boil.
Cook until mixture has thickened and is reduced. 10-15 minutes. Discard bay leaf.
Set up a double boiler by placing a medium saucepan, 1-inch full of water, over medium-low heat. Bring to a boil, then reduce to a simmer.
For Hollandaise: Melt butter in the microwave and skim off top layer of butter fat. Let cool 2-3 minutes.
In a heat-proof bowl, whisk egg yolks until smooth and place bowl over simmering water, whisking constantly until yolks lighten in color and double in volume.
Lower heat and gradually pour a little melted butter into egg yolks. Continue whisking and slowly add remaining butter.
Once completely incorporated, add salt, cayenne and lemon juice and mix together until smooth.
Serve asparagus immediately with hollandaise and balsamic dipping sauces drizzled on top or served on the side.

Sunday, April 17, 2016

Blueberry Lemon Bars With Shortbread Crust

Blueberry Lemon Bars With Shortbread Crust
1 cup unsalted butter, softened 
3/4 cup sifted powdered sugar 
2 cups flour

1 1/2 cups sugar
1/4 cup flour
1 tsp. baking powder
Pinch salt
4 eggs
1/3 cup fresh lemon juice
2 T. finely grated orange zest
3 cups fresh raspberries or blueberries or a combination 

Sifted powdered sugar for garnish

Directions: 1. For the crust, preheat oven to 350 degrees. Beat butter with an electric mixer on medium speed for 30 seconds to soften. Add the powdered sugar and beat until combined. Add the flour and beat until combined. (Alternately, you may combine all ingredients in the food processor and pulse until mixture forms large clumps.) Press the mixture into the bottom of a 9 x 13 inch baking pan. Bake for 20 to 25 minutes or until light golden brown. Cool on a rack for at least 15 minutes before filling.

2. Meanwhile, for filling whisk together the sugar, flour, baking powder and salt in a large mixing bowl. Add the eggs, lemon juice and orange zest and whisk until smooth. Pour half the filling onto the cooled crust and arrange the berries evenly. Carefully pour in the remaining filling.

3. Bake at 350 degrees for 30 minutes or until lightly brown and filling is puffed and set. Cool thoroughly in the pan on a rack. Garnish with a dusting of powdered sugar and cut into squares to serve at room temperature. Bars may also be served cold, but is better if left at room temperature for at least 15 minutes before serving. 

Saturday, April 16, 2016

Mustard And Fennel Crusted Pork Tenderloins With Cumberland Sauce

Mustard And Fennel Crusted Pork  
Tenderloins With Cumberland Sauce
2 bay leaves
1 T. flaky salt
1 T. fennel seeds
2 pork tenderloins (3 lbs. total) 

1/4 cup coarse-grain mustard 
2 T. grapeseed or vegetable oil
1/2 cup chicken broth
1/3 cup ruby Port
2/3 cup fresh orange juice 

1 1/2 T. fresh lemon juice 
3 T. red-currant jelly
1/4 tsp. ground ginger
1/4 tsp. salt
1 T. cornstarch
2 T. unsalted butter
Serves 4 to 6.
1. Discard center stem from bay leaves, then crumble leaves into grinder and pulse with salt and fennel seeds until bay leaves are finely chopped. Trim pork of all fat and silverskin. Rub bay leaf mixture all over the pork. Let pork stand 30 minutes.

2. Preheat the oven to 400 degrees. Heat olive oil in a large skillet over medium high heat. Add pork and brown well on all sides, 6 to 8 minutes total. Transfer pork to a parchment-lined baking sheet and spread on the mustard. Roast the pork for 15 to 20 minutes or until pork reaches an internal temperature of 150 degrees. Let rest, tented with foil, for 8 minutes before slicing on a diagonal into 1/2 inch thick slices.

3. Pour off any fat from the browning skillet and add chicken broth; bring to a boil, scraping up any browned bits from the bottom of the pan. Add Port and boil 1 minute. Add orange and lemon juices, currant jelly, ginger and salt; cook, whisking, until jelly is dissolved. Add cornstarch and water mixture and bring to a boil, whisking constantly to thicken. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl. Spoon sauce over pork slices to serve.

Friday, April 15, 2016

Southern Buttermilk Pie

Southern Buttermilk Pie
1/2 cup buttermilk

2 large eggs
3 tablespoons flour
pinch of salt
1 stick butter melted
1 teaspoon vanilla
1 teaspoon nutmeg 

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Thursday, April 14, 2016

Grilled Cauliflower

Grilled Cauliflower
Serves 4-6
2 large heads cauliflower, leaves trimmed, rinsed and patted dry
3 gloves garlic, grated
2 large limes, zested and juiced, plus wedges for garnish
3 tablespoons extra-virgin olive oil
3/4 tablespoon chipotle powder
2 teaspoons cumin
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
Level off the bottom of cauliflower stem so you can stand it up straight and take a large, serrated knife to cut cauliflower vertically into ìsteaks.
In a small bowl, mix together the lime zest, chipotle, cumin and salt and pepper.
Combine lemon juice, olive oil and garlic, in a separate bowl.
Using an outdoor grill or a griddle pan, set the heat to high and brush your ìsteakswith olive oil mixture.
Then generously and evenly sprinkle chipotle seasoning on the side. Place cauliflower seasoned side down on hot grill.
Brush top side with olive oil and dust with seasoning mixture. Repeat with remaining steaks, making sure to not crowd them together on the grill/griddle.
Cover pan and cook until (slightly) charred, 5-7 minutes.
Remove lid and flip cauliflower. Cook for another 5 minutes, or until tender.
Transfer to serving plate and garnish with freshly chopped cilantro.
Serve immediately and enjoy!

Wednesday, April 13, 2016

Jerusalem Kodafa Cake

Jerusalem Kodafa Cake

Serves 6

2 1/4 cups water
1 1/2 cups couscous
1 1/2 cups honey, divided
1 cup (2 sticks) unsalted butter, cubed
1 cup ricotta cheese
3/4 cup cottage cheese
3/4 cup pistachios or almonds, chopped
1/2 cup water, room temperature
1 egg, beaten
1 teaspoon freshly squeezed lemon juice
2-3 pinches saffron threads (or 1/2 teaspoon cinnamon)
1/4 teaspoon kosher salt

Set 2 1/4 cups of water to boil.

Place couscous in a large bowl and pour boiling water over the top.

Stir well and let soak until water is completely absorbed and couscous is cooked. About 30 minutes.

Using a fork (or your fingers), fluff the couscous to break up any lumps and stir in cubed butter. Then add beaten egg and salt.

Preheat oven to 400º F and spread 1/2 cooked couscous mixture into a 10-inch springform pan or baking dish.

In a large bowl, mix together ricotta and cottage cheeses, then pour in 1/4 cup honey and stir well.
Gently spread cheese mixture over the couscous and even out the top. Spread remaining couscous over the cheese and pat down carefully.

Place pan in oven and bake for 12 minutes.
While baking, combine remaining honey, water and saffron threads in a medium saucepan and bring to a boil over medium heat.

Cook for around 6 minutes, or until thick and syrupy. Remove from heat and stir in lemon juice.

Remove kodafa from oven and turn on broiler. Cook for 1-3 minutes, or until golden brown crust has formed.

Sprinkle chopped nuts over the top of the cake and top immediately with honey syrup.

Cut into slices and serve warm.

Tuesday, April 12, 2016

Chez Panisse Meyer Lemon Meringue Pie

Chez Panisse Meyer Lemon Meringue Pie
From the Kitchen of Alice Waters

Flaky pie crust, enough for a 9-inch shell 

2 cups unbleached all-purpose flour
⅜ teaspoon salt
⅛ teaspoon sugar
5 tablespoons salted butter, cut in several pieces
6 ½ tablespoons unsalted butter, cut in several pieces
3 tablespoons solid vegetable shortening
3 tablespoons ice water (a bit more or less may be needed)

Mix flour, salt and sugar.

  1. Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal. Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
  2. If you have been using a processor, transfer the mixture to a large bowl. Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed. If necessary, add more ice water, sparingly. Avoid kneading the dough.
  3. Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.

The Filling:
2 Meyer lemons or other large lemons
2 eggs
3 egg yolks
6 tablespoons sugar
3 tablespoons salted butter, cut in 3 pieces
3 tablespoons unsalted butter, cut in 3 pieces

The Meringue:
3 egg whites, at warm room temperature
¼ teaspoon cream of tartar
6 tablespoons superfine sugar
½ teaspoon vanilla extract

Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.

Prepare the filling. 
Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside. 

Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on. 

Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. 

Remove pie and turn oven to 375. 

Make the meringue. 
Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
Allow to cool completely, from one to two hours, but do not refrigerate.