Pork Butt Roast

Serves 8 to 10

Ingredients:
1 four-pound boneless pork butt (from a butcher you know, well-marbled, and with a good layer of fat on top)
Kosher salt
2 tablespoons maple syrup
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped thyme leaves
3 large cloves garlic, finely chopped
1/8 teaspoon ground chipotle (plus more to taste)
Freshly ground black pepper

1. Directions:
2. Tie the pork butt with twine in several places so that it cooks evenly. Salt it generously all over and let it sit at room temperature for about an hour.
3. In the meantime, combine the maple syrup, brown sugar, mustard, thyme, garlic and chipotle powder in a small bowl. Add a few pinches of salt and several grinds of pepper. 
4. Heat the oven to 475 degrees. When the pork is at room temperature and the oven is hot, smear the sugar, mustard and garlic mixture all over the pork, concentrating a good amount of it on the top of the roast, where the fat is. Nestle the pork (fat-side-up) into a roasting pan or cast iron baking dish just big enough to hold it, and put it in the oven. When you start to smell garlic and sugar burning, and after no longer than 15 minutes, turn the heat down to 200 degrees. (Do not open the oven door to peek!) 
5. Leave the pork in the oven overnight, for at least 6 hours and up to 8. When you wake up in the morning your house will smell intoxicating, and the pork will be ready to shred and pack up for lunches for the whole family -- all you need is a soft roll and some coleslaw or pickled fennel, or a big pile of mashed potatoes.

Blackened Shrimp With Cajun Tartar Sauce

Blackened Shrimp With Cajun Tartar Sauce

Ingredients: Serves 4 to 6.

Shrimp:
1 T. coarse salt
1 T. garlic powder
1 T. onion powder
1 T. sweet paprika
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp,cleaned with tails left on
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:

3/4 cup mayonnaise

3 T. Creole or Dijon mustard

1 T. minced shallots

1 T. minced pimiento stuffed olives

1 T. minced pickled jalapenos

1 T. fresh lemon juice or more to taste

1 T. Cajun seasoning reserved from shrimp rub 

1 tsp. hot sauce or to taste

Directions:

1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

Buttermilk Pie

Today marks 2300 posting.

Buttermilk pie sounds so strange to me because buttermilk is a bit bitter and not all that tasty upon first glance. But my oh my, when you mix that baby up with sugar, vanilla and so many other good things, you get a custard like pie that is absolutely delicious! This is a vintage recipe from many, many years ago! It is not a pie that is very common anymore, but back in the day when people did not have much, this is what they made! Give it a try, I think it might end up on your favorites list!

Ingredients
3 eggs, room temperature
½ cup Land O’ Lakes butter, softened
1½ cups Domino white sugar
3 tablespoons Gold Medal all-purpose flour
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon lemon juice
¼ teaspoon freshly grated nutmeg
1 (9 inch) Pillsbury unbaked pie crust


Directions
Preheat oven to 350 degrees .
LIne a 9″ pie plate with a single pie crust (store bought or homemade).
Beat eggs until foamy. Beat in butter, flour and sugar until fluffy.
Add remaining ingredients and mix until smooth.
Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.
Cool completely

Chicken Diane Flambe

CHICKEN DIANE FLAMBÉ

4 boneless skinless chicken breasts 
Salt and pepper
4 T. unsalted butter, divided use
6 T. minced shallots
1/3 cup brandy
1/4 cup dry white wine or vermouth 
4 tsp. Dijon mustard
1/4 cup A-1 steak sauce
1 cup chicken broth
1/4 cup heavy cream
2 T. minced chives

Serves 4.

1. Trim chicken and pound to an even 1/2 inch thickness. Season chicken with salt and pepper.

2. Melt 2 T. butter in a large skillet over medium high heat. Add chicken breasts and cook 2 minutes per side. Add brandy and ignite, turn off heat and shake the pan until flames subside. Remove chicken to a plate.

3. Add remaining butter and the shallots to the skillet and cook over medium low heat for 1 minute. Whisk in mustard and A-1 sauce and boil down to reduce to a syrup.

4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Return chicken to the skillet along with any accumulated juices. Simmer for about 5 minutes or until chicken is cooked through. Taste and adjust seasoning. Serve chicken with sauce and sprinkled with chives.

Nutella Cheesecake

Ingredients:

For the crust

2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
6 tablespoons unsalted butter melted
For the filling

3 (8 ounce) packages cream cheese softened
3/4 cup heavy cream
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups Nutella
4 large eggs lightly beaten
For the glaze

1 cup Nutella
1/2 cup heavy cream

Directions
Make the crust

Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the Filling

Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)

Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath and allow to cool completely to room temperature.  Run a small knife around the outer edge of the cheesecake to loosen it from the pan. 

Make the glaze

Place the cheesecake on a wire rack set over a baking sheet.

Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 4 hours, preferably overnight.

Recipe Notes
The cheesecake is easiest to slice when cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.

Red Lentil Soup

Red Lentil Soup

Ingredients

3 tablespoons olive oil

1 cup red lentils

1 small-medium onion, diced

2 medium carrots, diced

2 cloves garlic, minced

1 can diced tomatoes (with juice)

4-5 cups liquid using vegetable broth and/or water

½ teaspoon turmeric

1 teaspoon cumin

2 teaspoons curry powder

½ teaspoon salt

½ teaspoon black pepper

Directions

In a soup pot, heat oil on high, add onion and carrot and sauté for 2-3 minutes until sweating. Add the garlic, and cook another minute. Add all spices and stir with the vegetables until evenly coated. Add lentils and the full can of tomatoes and juice.

Stir to combine and simmer until the tomatoes have reduced slightly, about 5 minutes. Then add broth and water to the pot and bring to a boil for several minutes. Cover and simmer for another 10-15 minutes.

Sample the lentils for doneness and adjust spices to taste.

Using an immersion or regular blender, or food processor, puree half the soup and add back to the pot. Soup will be somewhat chunky.

Microwave Caramels

Microwave Caramels

Ingredients

¼ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup corn syrup (Karo Syrup)
¼ teaspoon salt
½ cup sweetened condensed milk
Optional Toppings
Salt
Chocolate

Directions:
Note: This mixture gets very hot.  Make sure there are no children around when you make this recipe.

Mix all ingredients in a large microwave safe bowl.  The mixture will bubble up.

Microwave on high for 6 to 7 minutes, stirring every 90 seconds.  

Pour into a small buttered dish and allow to cool completely.  

Cut into small squares.  If desired, drizzle with chocolate and a sprinkle of sea salt.

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Note: This mixture gets ver

Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.
Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl)

Hazelnut Chicken Breasts With Berry Cassis Sauce

Hazelnut Chicken Breasts 

With Berry Cassis Sauce

Serves 4

Ingredients
Chicken:
4 boneless skinless chicken breast halves 
4 tsp. Dijon mustard
2 tsp. chopped fresh thyme
Salt and pepper to taste
3/4 cup flour or cornstarch
2 eggs, lighten beaten with 1 T. water
1 cup coarsely ground lightly toasted hazelnuts
Sauce:
1 cup fresh or frozen blackberries 
1 cup fresh or frozen raspberries 
1/4 cup chopped shallots
1/2 cup water
3 T. raspberry vinegar (not balsamic) 
3 T Crème de Cassis
2 T. sugar
2 T. unsalted butter
Directions:
1. Trim chicken and pound to an even 1/2 inch thickness. Spread 1 tsp. mustard over both sides of each breast and then sprinkle with thyme, salt and pepper. Set aside for 30 minutes or cover and refrigerate 1 hour.

2. Preheat oven to 425 degrees. Spray a rack with nonstick spray and set over a baking sheet. Place flour or cornstarch in a shallow bowl. Whisk eggs and water in another bow and place hazelnuts in a third. Dredge chicken in flour, shaking off excess. Dip in egg and then coat well with hazelnuts. Transfer chicken to rack/baking sheet and bake for 15 to 18 minutes or until chicken is cooked through.

3. Meanwhile, for sauce, place both berries in a medium saucepan. Add the shallots, water, vinegar, Crème de Cassis and sugar. Bring to a boil, stirring to dissolve the sugar. Lower temperature and simmer, stirring often, until mixture thickens and reduces, 10 to 15 minutes. Pour mixture through strainer, pressing on solids. Return strained liquid to saucepan and bring to a simmer. Season sauce to taste with salt and pepper. Just before serve, reheat and then remove from heat and stir in butter. Serve sauce over chicken. 

Fried Egg And Fig Jam Sandwich

Fried Egg and Fig Jam Sandwich

Ingredients:

2 tablespoons olive oil
1 medium red onion, sliced thin
kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons fig or blackberry jam
spring greens, Arugula or Romaine
4 pieces artisan bread, sliced thin

Directions:

Heat the oil in a large nonstick skillet. Add the onion, salt and pepper. Cook over low heat, stirring occasionally until golden, 15 -18 minutes. (Don’t shorten the time on the onions.) Transfer onions to a plate.

Add eggs to the same skillet. Season with salt and pepper and cover. Cook 4 minutes for slightly runny yolks. Remove lid, flip and cook on the other side for a harder yolk, if preferred.

While eggs are cooking, toast bread. Spread all pieces with a thin layer of fig jam. Top with egg, onion, lettuce. Makes two sandwiches.

Easy Baked Chicken Cordon Blue

Easy Baked Chicken Cordon Blue

Ingredients:
4 boneless skinless chicken breasts 
Salt and pepper to taste
4 slices deli ham
1/2 cup mayonnaise

1 1/2 T. Dijon mustard
2 cups coarse fresh breadcrumbs 
3/4 cup grated Swiss cheese

Directions:
Preheat oven to 450 degrees. 

Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken with salt and pepper. Lay a slice of ham over each breast, tucking and folding to just cover the surface.

In a small bowl stir together the mayonnaise and mustard. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each. Toss together the breadcrumbs and Swiss cheese. Mound on top of each breast, covering completely and patting down lightly. 

Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.

Garlic And Basil Rubbed Grilled Chicken Breasts With Caprese Salsa

GARLIC AND BASIL RUBBED GRILLED 

CHICKEN BREASTS WITH CAPRESE SALSA

Ingredients:

Serves 6 

Chicken:
6 boneless skinless chicken breasts 
1 cup fresh basil leaves
6 garlic cloves
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Caprese Salsa:
3 cups mixed colors cherry and grape tomatoes, halved
1 1/2 cups (9 oz. drained) fresh mozzarella balls such as perlini
or small wedges of bocconcini
3/4 cup roughly chopped fresh basil leaves 
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 large clove garlic, minced
Salt and pepper to taste

Directions:
1. Preheat grill. Trim chicken and pound between two sheets of plastic wrap to an even 1/2 inch thickness. Make a paste of the basil, garlic, olive oil, salt and pepper by grinding up in a food processor. Rub mixture all over the chicken.

2. To make the salsa, stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes and up to 2 hours.

3. Grill chicken for 3 to 5 minutes per side or until completely cooked through. Top grilled chicken with the Caprese Salsa. 

Chili-Dusted Butternut Squash ‘Fries’

These ‘fries’ will satisfy the diner junkie in you with a crispy-crunchy outside and a sweet-and-tender inside.  Experiment with different seasoning blends, subbing pumpkin pie spice or Italian seasoning for the chili powder. Cooking spray to oil pan

Ingredients:

1 medium butternut squash, about 1.5–2 pounds
1 egg white
1/4 cup corn flake crumbs
1 teaspoon chili powder (no salt added)
1/4 teaspoon salt

Directions:
Preheat the oven to 400 degrees F.
Spray a baking sheet with cooking spray. Cut off the long ‘neck’ of the butternut squash. Using a vegetable peeler, peel the skin off the squash.  Slice the squash crosswise into 1/2'' slices and then slice each slice into 1/2'' sticks.

Beat egg white until soft peaks form. 

Mix the corn flake crumbs, chili powder and salt in a shallow bowl or a large resealable bag. 

Toss the squash sticks with the egg whites to coat, and then toss them together with the corn flake crumb mixture. If you are using a resealable bag, simply shake the bag to coat the squash with the crumbs. 

Arrange the coated squash sticks on the oiled baking sheet and spray lightly with more cooking spray.

Bake until crisped and browned and squash is tender, about 25–30 minutes. Turn them with a spatula half way through the baking time. 

Serve warm with a sprinkle of apple cider vinegar or a simple sauce made with Greek yogurt and salsa. Serves 4.

Asian-Inspired Napa Cabbage Wraps

Asian-Inspired Napa

Cabbage Wraps

Give your sliced bread the day off.  Gorgeous, sturdy Napa Cabbage leaves make a great container for sandwich fillings and salads.  This recipe can easily be adapted to use leftover cooked meats, veggies and noodles or rice.  You can even fill the leaves with chicken, tuna or egg salad.

Ingredients:

8 Napa cabbage leaves

8 ounces tempeh, crumbled

1/4 cup minced yellow onion

1 teaspoon minced ginger root

1 teaspoon curry powder

1/4 teaspoon salt

1 teaspoon olive oil or coconut oil

4 ounces fine rice noodles

1 medium carrot

1/4 cup cilantro, coarsely chopped

4 tablespoons reduced-fat prepared sesame 

   ginger salad dressing

Directions:

Separate 8 cabbage leaves from the head of Napa cabbage and place cut side down in a bowl of water to refresh while you prepare the filling. 

Toss the tempeh crumbles with the onion, ginger, curry powder and salt. Heat oil in a skillet and cook tempeh mixture until browned and crisped, about 5–7 minutes. 

Bring 4 cups of water to a boil in a saucepan. Stir
in rice noodles and cook according to directions on the package. Drain and rinse noodles in a colander. 

Fill a small bowl with ice water. Peel the carrot and continue with the peeler to make carrot ribbons. Then add them to the ice water to keep crisp until you are ready to serve. 

Toss the tempeh, noodles, cilantro and carrot ribbons together with the sesame ginger salad dressing. 

Divide the salad mixture into the Napa cabbage leaves and serve. Serves 4. 

Chicken Breasts With Chianti Mushroom Sauce

Chicken Breasts With 
Chianti Mushroom Sauce

Serves 8.

3 cups Chianti wine
1 cup low sodium beef broth
1 T. tomato paste
8 boneless skinless chicken breasts 
Salt and pepper for seasoning
2 T. olive oil

4 T. unsalted butter, divided use 
2 shallots, sliced
3 cloves garlic, sliced
1 lb. sliced crimini mushrooms
2 tsp. chopped fresh thyme leaves 
2 T. flour

1. Place Chianti, beef broth and tomato paste in a sauce pan. Bring to a boil, stirring to dissolve tomato paste. Continue to cook down by half. Cover and set aside.

2. Trim chicken and pound to an even 1/2 inch thickness; season with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add the chicken and brown 2 minutes per side. Remove chicken to a plate.

3. Melt 2 T. butter in the same skillet and then add the shallots and garlic and toss until softened, about 3 minutes. Add the mushrooms and thyme; sprinkle lightly with salt. Continue to cook, stirring often, until mushrooms cook off all the excess liquid and begin to brown, about 8 minutes. Stir in the flour. Add the reduced wine to the mushrooms and bring to a boil, stirring often.

4. Return chicken to the skillet, turning to coat in the sauce. Simmer chicken until cooked through, 6 to 8 minutes. Remove chicken to serving plates and stir the remaining 2 T. butter into the sauce. Serve sauce spooned over the chicken with a side of pasta or polenta.

Chicken Breasts With A Garlic Lemon Crust

CHICKEN BREASTS WITH A GARLIC LEMON CRUST
4 boneless skinless chicken breast halves 
Salt and pepper to taste
1 cup sour cream
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1 1/2 T. fresh lemon juice
2 tsp. Dijon mustard
2 cups coarse fresh breadcrumbs made from French bread 
1 tsp. finely grated lemon zest

Serves 4.

1. Preheat oven to 450 degrees. Trim chicken and pound to an even 1⁄2 inch thickness between two sheets of plastic wrap. Arrange chicken on a parchment- lined baking sheet and season to taste with salt and pepper.

2. In a small bowl stir together the sour cream, garlic, Parmesan cheese, lemon juice and mustard. Spread sour cream mixture over the entire surface of the chicken breasts to make a nice thick layer.

3. Toss together the breadcrumbs and lemon zest. Mound breadcrumb mixture on top of chicken to completely cover, pressing lightly to mold to the breast. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumbs are well browned. 

Shrimp Stuffed Chicken Breasts With Tarragon Lemon Hollandaise Sauce

Shrimp Stuffed Chicken Breasts With
Tarragon Lemon Hollandaise Sauce

Ingredients:

Chicken breasts:
2 strips thick bacon, diced 
2 T. flour
1 T. tomato paste
1/4 cup diced celery
1/4 cup minced red bell pepper 
3 cloves garlic, minced
1 tsp. Worcestershire sauce 
1/4 tsp. dried thyme
2/3 cup beef or chicken broth
1/2 lb. raw shrimp, cleaned and diced 
Salt and Tabasco to taste
6 boneless skinless chicken breasts 
Salt and pepper to taste

Coating:

2 eggs whisked with 1 T. water,
      3/4 cup plain dry breadcrumbs  3/4 cup flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried thyme
3 T. melted unsalted butter

Sauce:
1 T. minced shallots
1/2 tsp. dried tarragon
2 T. white wine vinegar
3 large egg yolks
1 tsp. Dijon mustard
1 T. fresh lemon juice
3/4 cup unsalted butter, melted 
1 T. chopped fresh tarragon 
Salt and white pepper to taste

Directions:

1. To make the filling, cook bacon in a large skillet until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste and cook about 3 minutes more or until darkened. Add celery, red pepper, garlic, Worcestershire and thyme. Cook until vegetable are softened, 3 to 4 minutes. Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season with salt and Tabasco. Cool filling completely.

2. Preheat oven to 350 degrees. Place the egg and water in a bowl.  Combine the breadcrumbs, flour, paprika, garlic and onion powders and thyme in another bowl.

3. Trim chicken and pound to an even 1/4 inch thickness. Divide the shrimp filling among the chicken breasts, fold in the sides and roll up. Carefully roll the chicken breasts in first the egg and then the coating mixture and arrange seam side down in a shallow baking dish. Drizzle with melted butter and bake for 30 to 35 minutes or until chicken is cooked through.

4. For the sauce, simmer shallots, dried tarragon and vinegar until most of the liquid evaporates. Whisk egg yolks, cooked shallot mixture, mustard and lemon juice in a double boiler or stainless bowl that will fit over a saucepan. Heat 3 inches water in a saucepan to boiling; reduce heat and simmer the water. Set the bowl over the simmering water and whisking constantly add the melted butter in   a slow thin stream. As the sauce thickens you may add the butter faster. Stir in the fresh tarragon; season to taste with salt and pepper. Drizzle a bit of sauce over the chicken and pass remaining sauce.

Pasta Fagioli Crock Pot

Pasta e Fagioli

With the cooler weather comes the crock pot. Here's a great recipe for Pasta Fagioli that is bound to be a hit. 

Ingredients:
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

Directions:
Brown the beef and drain the fat......then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Cream Puff Cake

Cream Puff Cake Recipe

Ingredients:

1 stick margarine
1 c water
1 c flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
1 8 oz pkg cream cheese softened
1 8 oz carton cool whip
chocolate syrup

Directions:

Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). 
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
This keeps well for days.

Apricot Or Raspberry Almond Shortbread Triangles

Apricot Or Raspberry Almond
Shortbread Triangles

Makes 48.

Sometimes the Raspberry and sometimes half and half.
Ingredients:
Pastry:
1 1/4 cups unsalted butter 1 1/2 cups sugar
3 cups flour
3/4 cup cornstarch
1/4 teaspoon salt

Topping:
1-12 ounce jar seedless raspberry preserves or apricot preserves 
1 1/3 cups sliced almonds (5 ounces)

Directions:
1. Preheat oven to 325 degrees. Grease or spray a 15 x 10 inch jelly roll pan.

2. Place butter in a 4-cup measuring cup and melt in the microwave. In the food processor pulse the sugar, flour, cornstarch and salt until mixed. With motor running pour melted butter through feed tube and process until combined. Pat dough evenly into pan.

3. Bake for 25 to 30 minutes or until pale golden. Remove from oven and spread with preserves. Sprinkle evenly with almonds, pressing them gently into preserves. Bake for 20 to 30 minutes more or until jam is bubbling and edges are golden.

4. Remove from oven and cool 20 minutes. While shortbread is still warm, loosen the shortbread from the edges of the pan and cut crosswise into 6 strips, then cut lengthwise into 4 strips making 24 squares. Cut each square in half to form two triangles. Cool until firm. (Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.) 

Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

Ingredients:
2 pounds (about 1kg) beets, unpeeled, greens removed, scrubbed clean
1/4 cup (60ml) extra-virgin olive oil, divided
2 sprigs thyme or rosemary (optional)
Kosher salt and freshly ground black pepper
1/4 cup toasted shelled pistachios (about 2 ounces; 55g)
1 grapefruit, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
1 orange, cut into suprèmes or wedges, 1 tablespoon (15ml) juice reserved separately
2 teaspoons (10ml) juice from 1 lemon
1 small shallot, finely minced (about 1 ounce; 30g)
2 tablespoons (about 15g) minced fresh parsley, tarragon, or chervil
1 tablespoon (15ml) honey
1/2 cup (100g) fresh ricotta

Directions:
Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square.

Crimp two edges to form a pouch. Toss beets, 1 tablespoon (15ml) olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.

Place pistachios in a mortar and pound with pestle until lightly crushed but not totally pulverized.(You can also chop them with a knife.) Transfer half of nuts to a large bowl and reserve the rest for garnish.

Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to bowl with pistachios and whisk to combine. Drizzle in remaining 3 tablespoons (45ml) olive oil while whisking constantly. Season to taste with salt and pepper.

To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with reserved pistachios, and serve.

Bill Blass Meatloaf

Ingredients:
1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 pounds ground beef sirloin
½ pound ground veal
½ pound ground pork
½ cup chopped fresh parsley
⅓ cup sour cream
½ cup soft bread crumbs
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
Kosher salt 

Freshly ground black pepper, to taste
1 egg
1 tablespoon Worcestershire sauce
1 ½ cups Heinz chili sauce
3 slices bacon

Directions:
Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.
When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.
Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.