En'LIGHT"ened EGGPLANT PARMESAN

En”light”ened EGGPLANT PARMESAN
(inspired by Jamie Oliver)
Ingredients:
2-3 medium/large eggplants, about 2 ½ pounds, cut crosswise into 1/2-inch slices
Olive oil, about ¼ cup
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1 Tablespoon olive oil
1 Tablespoon butter, unsalted
1 large onion, small dice, about 2 cups
pinch salt
3 large cloves garlic, minced
1½ teaspoons dried oregano
¼ teaspoon red pepper flakes, or to taste
1 28-ounce can crushed tomatoes, unsalted if possible
1 1/2 Tablespoons mild honey, optional
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves, torn into small pieces
Salt and freshly ground black pepper, about ¼ teaspoon of each or to taste.
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4 ounces (about 1 ½ cups) grated Parmesan cheese, including 2 Tablespoons for bread crumbs
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1/2 cup fresh dry bread crumbs
1-2 Tablespoons olive oil
2 Tablespoons grated Parmesan cheese

Roast the eggplant:
       Preheat the oven to 450 degrees. Brush both sides of the eggplant slices with oil, and place in a single layer on two baking sheets. Very lightly sprinkle one side of each slice with salt. Bake until undersides begin to brown and soften, 10 to 15 minutes, then turn and bake until other sides are lightly browned, another 5-10 minutes. It’s ok if they don’t completely brown. Set aside. Reduce oven temperature to 375 degrees.

Make the tomato basil sauce:
       While the eggplant roasts, in a large saucepan over medium heat, heat the olive oil and butter and add the onion. Sauté until soft, about 7-8 minutes. Add the garlic, dried oregano, red pepper flakes, and sauté another minute. Add the tomatoes, partially cover, reduce the heat to low, and simmer 15 to 20 minutes. Add the honey, vinegar, basil and salt and pepper to taste-use a little less salt, you will make up for it when you layer the parmesan in the dish. Simmer another 5 minutes.

Make the eggplant parmesan:
       Into a 8 or 9-inch square baking dish, (or a comparable size pan) spoon about ¾ cup tomato sauce, then add a single layer of eggplant. Sprinkle a from ¼-3/8 cup of the parmesan evenly over the eggplant. Repeat the layers 2 more times, finish with any remaining sauce and cheese.
       In a small bowl, combine the fresh bread crumbs and parmesan. Toss with just enough olive oil to moisten. Sprinkle on top. If desired, the recipe can be made up to this point and refrigerated. Just bring the pan to room temperature before baking.
       Bake until bubbly and hot in the center, about 40-45 minutes. Allow it to rest for 5 minutes before serving. Refrigerate leftovers for 3 days. Or freeze for 3 months. Just bring back to room temperature before reheating.

Makes 6-8 servings.    YUM!

LESSONS Learned:
1. There’s no need to peel the eggplants.
2. Don’t be deterred by the red wine vinegar. You won’t know it’s there, and it brightens up the dish.
3. There’s a lot of salty parmesan cheese in this dish, so don’t overdo seasoning with extra salt.
4. To make fresh bread crumbs: Choose a crusty loaf, (a mushy Wonder bread like loaf won’t cut it.) Cut 2-3 one inch slices, cut the crusts off and cut into one inch cubes. Whiz in a food processor or blender. Extras can be frozen for another use.
5. You can completely prepare the dish unbaked and refrigerate until you’re ready to bake it. Just bring it to room temperature first before putting it in the oven.
6. You can make this GLUTEN-FREE by simply eliminating the bread crumb topping.

Old Fashioned Fudgy Chocolate PUDDING CAKE!

Old Fashioned Fudgy CHOCOLATE PUDDING CAKE
Ingredients:
  1 cup unbleached all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup whole milk
1 large egg
2 teaspoons pure vanilla extract
4 Tablespoons (1/2 stick) unsalted butter, melted
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3/4 cup packed light brown sugar
¼ cup unsweetened cocoa powder
1-1/4 cups boiling water
1 1/4 teaspoons instant espresso powder
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freshly whipped cream
fresh raspberries

Make the pudding cake:
        Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-inch square baking dish with butter or cooking spray.
Bring about 2 cups water to boiling.         Whisk together the sugar, flour, cocoa powder, baking powder and salt. Add the milk, egg, vanilla, and melted butter. Whisk until smooth.
        Pour the batter into the prepared baking dish and spread evenly.
        In a small bowl, combine the brown sugar and cocoa powder. Evenly sprinkle that mixture over the batter. Stir the espresso powder into the boiling water. Slowly and evenly pour the boiling water over the top. Don’t stir! The liquid is supposed to sit on top of the batter.
        Bake for 40-45 minutes until the center is set, and cool for 20 minutes. Spoon into dessert dishes and top with the fudgy sauce, from the bottom of the pan. Serve with ice cream or whipped cream and fresh raspberries.

Makes 6-8 servings.    YUM!

LESSONS Learned:
1. The unsweetened cocoa powder you choose will determine how chocolatey it becomes. Hershey’s will make it more mild than a Valrhona or Callebaut. In this recipe, I like Hershey’s. It’s a little less rich.
2. You could toss about ½ cup of toasted chopped walnuts or chocolate chips into the batter before you bake it too.
3. Vanilla ice cream or freshly whipped cream on the side is an absolute necessity!

Grilled Shrimp TOSTADAS with Pineapple Mango Salsa

Grilled Shrimp Tostadas with Pineapple Mango Salsa
(inspired by The Copper Canyon)
Ingredients:
1 mango, ½” dice, about 1 ½ cups
½ of a ripe pineapple, ½” dice, about 2 ½ cups
1-2 Tablespoons finely diced jalapenos, from one jalapeno, ribs and seeds removed
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20 raw shrimp (about 20 to a pound), peeled and deveined
3 Tablespoons olive oil
Kosher salt and pepper for sprinkling
4 six inch corn tortillas
1 cup black beans, drained
½ cup salsa
1 cup grated Monterey Jack, or another melty cheese, about 3-4 oz.

Make the tostadas:
        Preheat the grill.
        Combine the diced mango, pineapple and jalapeno in a medium size bowl and set aside.
        Place the shrimp in a medium size bowl, drizzle with olive oil and sprinkle with the salt and pepper. Toss to coat. Turn down the grill to a medium heat, oil the grill grates and grill the shrimp until just turned pink and opaque, about 2 minutes on each side. Immediately remove them from the grill and set aside.
        Lay the 4 corn tortillas on the grill and toast both sides until crisped on the edges with grill marks, about 4 -5 minutes. Remove to a platter.
        Top each tortilla with ¼ cup of the black beans, 2 Tablespoons of the salsa, 5 shrimp and finally ¼ cup of the cheese.
        Place the tostadas back on the grill, close the lid and heat until the cheese has completely melted, about 4 -5 minutes. If the tortillas are getting too brown, turn the grill off and let the residual heat melt the cheese. Serve with the mango pineapple salsa on the side.

Serves 4 (or 2 really hungry people).     YUM!


LESSONS Learned:
1. Have your butcher or fish monger do the peeling and deveining for you.
2. The minute the shrimp have turned pink and opaque, take them off the heat, or they’ll get tough.
3. You can cook your own black beans from scratch, but I never have the time, so I always end up using drained organic canned ones.
4. Another time saver---buy the peeled and cored fresh pineapple. So much easier.
5. I don’t eat a lot of jalapenos, so I buy a few and freeze them whole. Remember not to rub your eyes after you cut them!

An Easy Dutch Baby Pancake with EASY Blueberry Sauce

EASY Blueberry Sauce
Ingredients:
3 cups (about 1 ½ pints) fresh blueberries, rinsed and picked through or undefrosted frozen berries
¼ cup plus 2 Tablespoons water
1/3-1/2 cup sugar
1 Tablespoon fresh lemon juice
tiny pinch salt
1 Tablespoon plus 1 teaspoon cornstarch, mixed with 3 Tablespoons cold water
1 teaspoon pure vanilla extract
1 Tablespoon unsalted butter

Make the sauce:
       In a medium size saucepan, add the berries, water, sugar, lemon juice and salt. Cook over medium high heat until the mixture comes to a boil. Reduce the heat to medium low and cook for about 5 more minutes, stirring occasionally, until the berries soften.
       In a small bowl, dissolve the cornstarch in the water and add to the pot, stirring continually until the mixture thickens and turns glossy.
       Remove the pot from the heat and stir in the vanilla and butter. Can be served warm or cold. Refrigerate if not using immediately, and gently rewarm to serve if desired.

Makes 2 cups.     YUM!


EASY Dutch Baby Pancake
Ingredients:
2 Tablespoons unsalted butter
½ cup whole milk
½ cup all-purpose flour, I use unbleached
3 large eggs
1 Tablespoon sugar
½ teaspoon vanilla
1/8 teaspoon fine sea salt

Make the Dutch baby:
       Place an ovenproof 10 inch skillet in the center of a cold oven. Turn the oven on and preheat to 425 degrees F. Reserve the butter for the hot pan.
       Dump the rest of the ingredients in a blender, and blend until smooth. It can rest until the oven has come to temperature.
       When the oven is hot enough, carefully remove the pan from the oven, add the butter and swirl around to coat, allow it to completely melt. Pour the batter into the center of the pan and return to the oven. Bake for about 20-25 minutes, but start checking at 15, as your oven may be hotter than mine. It will be puffed and golden when it’s done.
       Cut into wedges and serve with the blueberry sauce.

Makes 2-3 servings.     YUM!


LESSONS Learned:
1. Fresh local berries are best if you can find them.
2. Try other spices. A pinch of nutmeg or cinnamon works well. Even a little cayenne for a kick of heat is fun.
3. For the Dutch baby, put the pan in the center of a cold oven, preheat the oven and allow the pan to heat up while the oven gets to temperature.
4. Check the oven 5 minutes before the time recommended. Depending on your oven, it might be done sooner.

Veggie Fake-Outs! Green Bean FRIES and Cauliflower POPCORN

Green Bean French FRIES!
Ingredients:
1 lb fresh green beans, stemmed and dried well
2 large eggs beaten with 2 Tablespoons water
½ -1 teaspoon garlic powder
¼ teaspoon black pepper or to taste
¾ cup grated parmesan
salt for sprinkling
marinara sauce for dipping, optional

Make the fries:
        Place racks in upper and lower thirds of oven, and preheat to 425 degrees F. Cover 2 rimmed baking sheet with parchment.
        In a large shallow dish, beat the egg with the water, salt, pepper and garlic powder, if using. In another shallow dish add the grated parmesan. In batches, add the green beans to the egg mixture and then transfer to the cheese and roll back and forth to coat as evenly as possible.
        Transfer to the baking pans, placing them so that they don’t touch. Bake 10-15 minutes until golden brown and tender. Bake the shorter amount of time if you like some of the raw crunch, longer to completely cook them through.

Makes 6 servings.      YUM!


- Cauliflower POPCORN!
Ingredients:
2 heads cauliflower about 4 lbs, core removed and flowerettes broken into popcorn size pieces
4-5 Tablespoons fruity olive oil
½ -3/4 teaspoon Kosher salt, or to taste.
½ teaspoon ground black pepper, or more to taste.
A pinch of turmeric, optional
¼ cup grated parmesan cheese. ( I always use parmegiano reggiano)

Make the popcorn:
        Space 2 racks in the oven. Preheat the oven to 425 degrees F. In a large bowl, add all of the ingredients, except the cheese. Toss well to coat. Divide the cauliflower between 2 half size rimmed baking pans, spreading them out on one layer.
        Bake for 20-30 minutes, tossing once or twice during the baking time.
        Sprinkle with the parmesan cheese and gently toss to coat. Serve warm or at room temperature.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. If you line up all of the green bean stem ends together, it makes easy work of cutting them all off.
2. Make sure to completely cut that out the cauliflower’s thick core. That way, it’s easy to break the flowerettes into popcorn size pieces.
3. Dry the veggies well so all of the other ingredients stick. The best way to accomplish that is to spread a couple of sheets of paper towels onto a rimmed baking pan, add the veggies, and roll the veggies around on the pan allowing the towels to absorb any excess water. (This is a great way to dry berries too!)

Creamy Mocha ICE POPS!

Creamy Mocha Ice Pops
(Inspired by Gabriele Corcos)
Ingredients:
2 1/2 ounces dark chocolate, finely chopped
1/2 cup sugar
1/2 cup ground medium-roast coffee
1 ¾ cups water
1 cup heavy cream
2 Tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
a tiny pinch of sea salt
Chopped toasted sliced almonds or chocolate sprinkles (optional)

Make the pops:
       Put the chocolate in a medium size bowl. Line a strainer with cheesecloth, and place it over the bowl of chocolate.
       In a medium-size saucepan, combine the 1/2 cup of sugar with the coffee and water. Bring to a boil. Simmer over low heat for 4 minutes, stirring constantly, it will bubble up. Strain the coffee through the cheesecloth over the chocolate, and whisk until melted. Let the mixture cool, and then refrigerate for 1 ½ to 2 hours or overnight.
       In a medium bowl, using a hand or stand mixer with the wire whisk, beat the cream with the confectioners’ sugar, vanilla and salt at medium speed until soft peaks form. Whisk the chilled mocha mixture until smooth, and then whisk in half of the whipped cream until completely incorporated. Gently stir or whisk in the rest of the whipped cream. Pour the mocha mixture into the ice pop molds (I use a glass measuring cup to fill them), and freeze for at least 4 hours or overnight. If you’re using the nuts, press the frozen ice pops into the chopped nuts, returning them to the freezer for at least 30 minutes before serving.

Makes 10 pops.     YUM!


LESSONS Learned:
1. If you’ve ever chopped chocolate, you know that it can get pretty messy. I always place a piece of parchment on top of my cutting board, and then use a serrated knife to slice through the ch0colate. Once it’s chopped, it’s easy to just pick up the paper and slide the chocolate into the pot or bowl you’re using.
2. Once the pops are frozen, I like to individually wrap them up by placing them in snack size sandwich bags.
3. Alternatively, you could freeze the mixture in ice cube trays. They make a cool addition to a glass of seltzer, or a fun sweetener for hot or iced coffee.
4. This is a great do ahead dessert for a picnic or summer party too. How about pouring a little Kahlua or other mocha like liquid in a glass, add the ice pop, stick up and dunk away.

EASY Homemade Chicken Pot "Pie"

Easy Individual Chicken Pot “Pies”
Ingredients:
4 Tablespoons unsalted butter
2 Tablespoons olive oil
1 cup small diced onion, about one small onion
1 cup small diced carrot. about two small carrots
1 cup small diced celery, about 2 stalks
1/2 teaspoon fresh thyme, or more to taste
1/4 teaspoon turmeric
½ teaspoon salt, or more to taste
¼ teaspoon pepper
¼ cup all-purpose flour (I use Hecker’s unbleached)
2 cups low sodium chicken stock
½-3/4 cup whole milk
½ cup heavy cream
4 cups cooked chicken, cut into ½ inch dice (from 4 split chicken breasts, about 3 pounds-recipe follows)
or from a store bought rotisserie chicken)
2 Tablespoons chicken drippings, optional
½ cup frozen baby peas
1 sleeve of buttery crackers, crushed, about ¾ cup (I like Ritz)
2 Tablespoons unsalted butter, melted

Make the pot pies:
        Place the rack in the center of the oven and preheat to 350 degrees. Cover a rimmed baking pan with foil or parchment and set aside.
        In a large heavy pot over medium heat, add the butter and oil. When the butter is melted, add the onion, carrot, celery and a pinch of salt. Cook stirring occasionally, until the onions are translucent, about 5 minutes. Stir in the thyme and turmeric, and cook for another minute. Add the flour and stir to coat all the vegetables. Add the milk and cream, bring to a boil and stir until thickened. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
        Add the chicken, chicken drippings, if desired, and the peas. Stir to combine and heat through, about 2 minutes.
        Divide the mixture between four to six 8 ounce heat proof ramekins or bowls. Place on a rimmed baking sheet, and generously top with the crushed crackers. Drizzle with the melted butter.
        Place the pot pies on the pan and bake for 25-30 minutes until the crumbs are golden brown on top.

Makes 4-6 servings.    YUM!

Roasted Chicken Breasts:
        Preheat the oven to 375 degrees. Place the 4 split bone in, skin on breasts on a large rimmed baking pan. Drizzle lightly with olive oil and use your fingers to evenly coat both sides of each breast. Sprinkle both sides with salt and pepper. Turn them skin side up and roast for 35-40 minutes, until skin is lightly browned, and juices run clear. An instant read thermometer should read at least 165 degrees.

LESSONS Learned:
1. You can get yourself a rotisserie chicken or roast your own chicken. I have the how-to at the bottom of this post.
2 Turmeric makes things yellow. It’s optional, if you don’t have it, just leave it out. But it makes the sauce a golden yellow color that reminds me of those frozen Swanson chicken pot pies that I had as a kid. So, I like adding it.
3. You can just crumble the crackers in your hands and sprinkle them over the top. Or I like to put them into a Ziploc bag and crush them with a rolling pin.
4. I make these is in individual 8 ounce oven proof bowls or ramekins, but you can bake it in an 8 or 9 inch, round or square pan as well.

Raspberry Rhubarb Jam

Raspberry Rhubarb JAM
Ingredients:
2 ½ cups, about 3 stalks, cut into ½ inch pieces
2/3-1 cup sugar
1 Tablespoon fresh lemon juice
½ teaspoon grated lemon rind (grate the lemon before you juice it!)
½ teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract
pinch salt
1 ½ cups fresh raspberries, 6 oz.

Make the jam:
        In a medium size, non-reactive bowl, add the rhubarb, sugar, lemon juice, zest, vanilla and salt. Stir to combine, cover with plastic wrap and chill in the fridge overnight.
        The next day, in a medium-size heavy bottomed pot add the rhubarb mixture. Cook over medium heat for about 5 minutes to dissolve the sugar and soften the rhubarb. Add the raspberries and cook another 6-8 minutes until thickened. Cool to room temperature.
        Store in a jar in the fridge for up to a week. Or freeze for up to 3 months.

Makes 1 ½ cups.     YUM!

LESSONS Learned:
1. This recipe requires some planning ahead, because the rhubarb needs to macerate in the fridge overnight. If you want it for your morning toast, start the night before.
2. The sugar amount can be adjusted. I opt for less sugar so the fruit flavors can shine through. But if you like a sweeter jam, feel free to add the higher amount.
3. This recipe can be doubled or tripled, just remember that the cooking time will be longer.
4. The jam freezes beautifully.

Springtime Roasted Asparagus

Roasted Spring Asparagus
Ingredients:
2 pounds (usually 2 bunches) of asparagus, ends snapped off, rinsed well and dried off
2-3 Tablespoons fruity olive oil
3/4-1 teaspoon Kosher salt. (or to taste)
1/4 teaspoon freshly ground black pepper, about 18 grinds from a pepper mill, or to taste

Make the asparagus:
        Preheat the oven to 425 degrees F.
        Put the asparagus on the rimmed baking sheet, and drizzle all over with the oil. Toss them to coat. Evenly sprinkle with the salt and pepper. Roast until tender, and beginning to brown at the edges. Depending on the thickness of the spears, this could be anywhere from 10-20 minutes. Test with a fork to see if they are tender.

Serves 3-4.    YUM!


LESSONS Learned:
1. Get the freshest you can find. The spears should look plump, bright green and the tops dry, not slimy.
2. The best way to prep the asparagus is to hold one end near the stem and the other near the middle of the stalk, and bend it until it snaps. It may look like you’re throwing away a lot of the stalk, but what you are actually doing is finding the natural place where the toughness ends. Cutting off or peeling the ends will not guarantee that you’ve eliminated that woody, inedible part. If you’re worried about wasting the stems, you can freeze them and save them for vegetable stock.
3. The roasting time is very subjective. You can roast them for less time and keep them crisp tender, or roast for the whole time and go for alot of caramelization. Test with a fork to see if they’re tender, and then from there it’s up to you.

REAL New Jersey CRUMB BUNS!

Real New Jersey Crumb Buns
(slightly adapted from Cook’s Country Magazine, February 2017)
Ingredients:
For the cake:
¼ cup whole milk
1 teaspoon sugar
2 ¼ teaspoons active dry yeast, one ¼ ounce package
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2 ¼ cups unbleached all-purpose flour, I like Heckers
1/2 cup whole milk
¼ cup granulated sugar
1 large egg
3/4 teaspoons salt
6 Tablespoons unsalted butter, cut into 6 pieces and softened

For the crumb topping:
¾ cup granulated sugar
¾ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 ¼ sticks (18 Tablespoons) unsalted butter
4 cups cake flour
confectioners’ sugar for dusting
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Make the yeasted base:
        Adjust the oven rack to the middle of the oven. Generously butter a 9” x 13” baking dish.
        In a small bowl, heat ¼ cup of the milk to 100-105 degrees. Stir in the sugar and yeast. Let sit until foamy, about 5 minutes.
        In the bowl of a stand mixer fitted with the dough hook, add the flour, milk, sugar, egg and salt and yeast mixture. Mix on medium-low speed until the dough comes together, about 2 minutes. Keep the mixer running and add the butter one piece at a time, allowing each piece to be almost incorporated before adding the next.
        After all the butter has been added, turn up the mixer to medium- high and continue kneading until the dough forms a ball, and slaps against the side of the bowl, about 6-7 minutes. It will be soft, smooth and a little sticky. With a buttered spatula, scrape the dough into the buttered baking dish. Using your fingers press the dough out to the edges in one even layer. (You can flour your fingers if the dough is too sticky.) Cover the dish tightly with plastic wrap and let rise at room temperature for about one hour until slightly risen and puffy.

Make the crumb topping:
        While the dough rises, preheat the oven to 350 degrees F.
        In a medium-size bowl, combine the sugar, brown sugar, cinnamon and salt. In a small saucepan, melt the butter and add to the sugar mixture, stirring to combine. Add the flour and stir until the mixture forms a thick well-mixed dough. Place plastic wrap directly on top of the dough and let sit until ready to use.

Make the buns:
        Check the dough and press it back into the edges of the pan if needed. Break off ½” to 1” pieces of the crumb topping, and evenly scatter them all over the dough. There’s a lot, but that’s what we want.
        Bake until the crumbs are lightly browned and a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. If you have thermometer, it should read about 215 degrees in the center.
        Cool completely. Cut into twelve 3” squares.

Makes 12 servings.     YUM!


LESSONS Learned:
1. A stand mixer with a dough hook is the way to go for this recipe. And even though yeast can be intimidating, the mixer will do all the work for you. You’ll find it’s pretty easy to make.
2. The reason you combine the yeast first with some warm milk and sugar is to make sure its’ active. You don’t want to go to all of this trouble and not have it rise.
3. You’ll find you’re going to make ALOT of crumb topping. This is not a mistake. Trust me, you’re going to happily use it all.

Quick and Creamy Zucchini Soup

QUICK AND CREAMY ZUCCHINI SOUP
Ingredients:
1 Tablespoon unsalted butter
2 Tablespoons olive oil
2 medium onions, about 4 cups chopped
a pinch of Kosher salt
3-4 medium zucchini, about 6 cups, quartered lengthwise and sliced in 1/2 inch pieces
1 quart low sodium or unsalted chicken (or vegetable stock)
1 ½ teaspoons cumin powder
1 teaspoon Kosher salt or to taste
2-3 Tablespoons heavy cream (optional)

Optional toppings:
spiralized zucchini, roasted pumpkin or sunflower seeds for crunch, a light drizzle of heavy cream.

Make the soup:
        In a large heavy bottomed pot, heat the butter and the oil until the butter is melted. Add the onions with the pinch of salt and cook until softened, stirring occasionally, about 5 minutes. Stir in the cumin and salt and cook for 2 minutes. Add the zucchini and stock, stir to combine, and bring to a boil. Reduce to a simmer, partially cover, and cook until the zucchini is completely softened, about 15-18 minutes.
        In a blender, in batches, blend the soup until very smooth and creamy. Alternatively, you could leave some of it chunky for texture. Return all of the soup to the pot and stir in the cream, if desired. Taste to see if you want to add more salt. This freezes well, or will keep in the fridge for up to 3 days.

Makes 6 servings.    YUM!

LESSONS Learned:
1. Find small or medium sized zucchini. If you have a garden, this a great way to use up some of the extra, but don’t use the ones that have grown to the size of a baseball bat—too stringy and too many tough seeds.
2. Smokey cumin is what makes this soup so tasty. Start with the amount I suggest, and if you like, from there, up the amount by ¼ teaspoon increments.
3. You can omit the butter and just use oil for sautéing the vegetables. And you can omit the cream as well at the end. But it’s just small amounts of each and I think they are worthy additions.

Sarabeth's Chocolate Souffle Cake

Sarabeth’s CHOCOLATE SOUFFLE CAKE
(Slightly adapted)
Ingredients:
12 ounces semisweet or bittersweet chocolate
       If using bars-no more than 62% cocoa, I like Valrhona, finely chopped
       Or if using chips, I like Hershey’s semisweet chips
7 Tablespoons unsalted butter
6 large eggs, best if room temperature
¾ cup sugar
1 teaspoon pure vanilla extract
3 Tablespoons cocoa, such as Valrhona
1/8th teaspoon salt

Make the cake:
        Place the rack in the center of oven and preheat to 350 degrees F.
        Line a half sheet pan with parchment. Coat an 8” x 3” springform pan thoroughly with butter.
        Over medium heat, melt the butter in a heavy bottomed, medium-size saucepan. Turn the heat down to low, add the chocolate stirring constantly until smooth. It will be thick. Remove from the heat and cool for 15 minutes.
        Add the eggs and sugar into the bowl of a stand mixer. Using the wire whisk, on high speed, beat the mixture until it is about quadrupled in volume and very pale yellow and thick, about 5 minutes. If using a hand mixer, add an extra minute to the beating time. You’ll have the right consistency when you lift the beater and the mixture sits on the surface for about 5 seconds before disappearing.
        Reduce the mixer to low. Beat in the vanilla and the cooled chocolate. Add the cocoa and salt, and mix to combine, scraping down the bowl as needed. It may not look like it is not fully incorporated. Use a rubber spatula to hand mix it until fully combined. Pour into the prepared pan.
        Bake until the top of the cake looks dry and cracked. When you press gently on the top, it will feel almost set, about 45-50 minutes. Let it cool for 15 minutes. Using a thin knife carefully loosen the cake from the sides. Unlock the ring and carefully lift it off. Cool to room temperature. To slice the cake, use a sharp knife dipped in hot water and wiped dried before each cut. Serve with lots of freshly made whipped cream.
        The cake can be stored at room temperature covered for up to 2 days, or in the fridge for up to a week.

Makes 8 servings.   YUM!

LESSONS Learned:
1. You’ll need an 8”x 3” springform pan. Turn the bottom upside down, so that the raised inside is facing up. That makes it easier to take the slices off the pan.
2. Use the best quality chocolate you can find, I like Valrhona (no more than 62%). But I will confess that it’s really good with Hershey’s semi-sweet chips too. OK. I'll admit it. Most times I use the Hersheys.
3. Make sure to beat the eggs and sugar for the full five minutes until very a pale yellow and fluffy. If you’re using a hand mixer, give it an extra minute.
4. Don’t overbake it! When the top is cracked and the time is up, take it out. As it cools, it will firm up.

Susanna's Green Smoothie

Susanna’s GREEN SMOOTHIE
        If possible, try to get as much as you can organic. And if you can’t find all the vegetables, there are a lot of them, no problem. Just double up on similar ones that you have. And again, if possible, soak all the vegetables in a sink full of water with 2 Tablespoons of vinegar. Rinse, dry and use.
       I like to saod the onions and garlic in cold water for 15 minutes to remove some of the bite.
       If using a high-speed blender, no need to chop the vegetables. If not, chop them up into smaller pieces.

Ingredients:
1 one inch piece of fresh ginger, scrubbed but unpeeled
1 one inch piece of fresh turmeric, scrubbed but unpeeled (optional)
1 big handful of fresh spinach, about 2 cups
½ of a large red bell pepper with seeds and ribs, green stem removed
½ of a large cucumber, unpeeled
1-2 celery stalks
½ bunch cilantro with stems, you can sub parsley if preferred or a mixture of both
¼ of a small onion or less to taste, peeled
1 garlic clove. or less according to taste, peeled
½ avocado
1 kale leaf, tough stem removed
1 stem Swiss chard—leafy part removed, which is bitter raw.
¼ cup fresh lemon juice
2 Tablespoons extra virgin olive oil
2 Tablespoons wheat free tamari, or Coconut Aminos ( find it at the health food store)
¼ cup water or 3 ice cubes

Make the smoothie:
       Place everything in a blender and blend until very smooth. You can add water, 2 Tablespoons at a time, to get a thinner consistency, if you like. Store the second serving in the fridge for the next day (no longer) or share with a friend.

Makes 2 servings:     YUM!?!


LESSONS Learned:
1. A Vitamix or high speed blender will make this smooth and creamy, even without chopping the vegetables. But if you don’t have one, take the time to cut everything up into smaller pieces.
2. Organic is best. And if you can, take some time first to soak them in a lot of water in your sink, with a splash of white or apple cider vinegar for 15 minutes. Rinse and use.
3. Now don’t worry if you can’t find all of the ingredients, there are a lot of them. Just double up on similar ones you have.
4. There are raw onion and garlic in this smoothie. If those flavors are too intense for you, feel free to lessen the amount, leave them out, or try this: Cut the onion and garlic up into small pieces and soak in cold water for 15 minutes. I’m not a fan of their sharp, raw bite, so I do this myself.
5. Even though this is drinkable, sometimes I like to eat it like a cold soup, with a spoon.

Comforting Braised Short Ribs

Comforting Braised SHORT RIBS
Ingredients:
4 six oz. bone-in beef short ribs, about 1 ½-2 pounds, trimmed of fat
1/2 teaspoon Kosher salt
1-2 Tablespoons canola oil
1 medium yellow onion, cut into medium dice, about 1 ½ cups
1 medium carrot, cut into 1/2“ rounds, about ¾ cup
2 stalks celery, cut into medium dice, about ¾ cup
4-5 cloves garlic, peeled and sliced thin
2 Tablespoons tomato paste
1 ½ cups red wine, 1/2 of a 750ml bottle (Cabernet Sauvignon or Burgundy)
3/4 teaspoon Kosher salt
¼ teaspoon freshly ground pepper
1 ½ Tablespoons balsamic vinegar
1 Tablespoon brown sugar
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
2-2 1/2 cups low sodium beef stock
finely minced fresh parsley for garnish

Make the short ribs:
        Preheat the oven to 300 degrees F. Season the short ribs liberally with salt , and let rest at room temperature while you prep the rest of vegetables.
        Heat a cast-iron Dutch oven over medium-high heat. Add one Tablespoon of the oil and heat until shimmering. Add the ribs, not touching each other, and sear on all sides, until brown and crusty, 10-12 minutes in total. Transfer the ribs to a plate to rest.
        If needed, drain off all but 2 Tablespoons of the oil, and add the onion, carrot, celery and garlic with a pinch of salt. Reduce the heat to medium-low and saute the vegetables until translucent, about 5-6 minutes.
        Reduce the heat to low, and slide the vegetables to one side. Add the tomato paste, stirring until fragrant, 1-2 minutes. Add the red wine, and raise the heat to medium and reduce the wine to about ½.
        Stir in the salt, pepper, balsamic vinegar and brown sugar. Tie the rosemary and thyme sprigs together with kitchen string, and add to the pot with the bay leaf.
Nestle the ribs back in the pot. Pour in the beef stock to almost cover the ribs. Bring the liquid to a simmer. Cover the pot and transfer to the oven. Braise the short ribs until they're very tender and falling off the bone, about 3 hours. Check about 2 ½ hours in.
        If the sauce is thinner than you may like, carefully remove the ribs to a platter and place the pot back on the stovetop. Over medium heat, reduce the sauce until slightly thickened. Add the ribs back into the pot to warm. Remove the herb bundle and the bay leaf before serving.
        Yummy over mashed potatoes, wide egg noodles or polenta.

Makes 3-4 servings.    YUM!


LESSONS Learned:
1. Have the butcher trim the fat for you.
2. Make sure the ribs don’t touch so that they brown and not steam.
3. Once you add the ribs to the pot to brown, leave them alone! When they’re ready they’ll release more easily.
4. Definitely take the time to tie the thyme, rosemary and bay leaf together so that it’s easy to fish them out at the end.
5. Depending on the cooking time, you may want to reduce the sauce alittle more. That’s up to you.
6. This can easily be doubled, just brown the meat in 2 batches.

The Garden Cafe's Winter Kale Salad

The Garden Café’s Winter Kale Salad
Ingredients:
1 bunch of kale, thick center ribs removed, thinly sliced about 1/4-1/2 inch wide. You’ll have about 8 cups.
1 large red bell pepper, cored, ribs and seeds removed and cut into small dice
1 large carrot, cut into matchsticks or grated on the large holes of a box grater.
4 Tablespoons brown rice vinegar
3 Tablespoons roasted dark sesame oil
2 Tablespoons pure maple syrup
1 Tablespoon grated fresh ginger
¼ teaspoon fine sea salt or to taste

toasted sesame seeds

Make the salad:
        Add all of the vegetables to a medium size bowl. In a small bowl, combine the vinegar, sesame oil, maple syrup, ginger and salt. Combine well and pour over the vegetables. With tongs or a large spoon, toss to coat.
        Let sit at room temperature and toss every once in awhile for a few hours. Chill in a covered container. Serve with toasted sesame seeds sprinkled on top. Will keep in the fridge for 2-3 days.

To make toasted sesame seeds:
       Rinse ¼ to ½ cup of unhulled sesame seeds and add to a dry medium sized saute pan. Over medium heat stir constantly until they start to pop and become fragrant. You can rub a few seeds between you thumb and pinky finger. If they break up, they’re done. Immediately remove from the hot pan to a bowl, so they don’t burn.

Makes 3-4 servings.      YUM!


LESSONS Learned:
1. You can easily stem the kale, by grabbing the bottom of the stem and with the other hand, pull the leafy part away from the thick stem.
2. The longer this sits, the better it will taste.
3. Be grateful for what you’ve got. ( listen to the podcast for the rest of the story)

Cauliflower Goat Cheese Souffle

CAULIFLOWER Goat Cheese Soufflé
(slightly adapted from Saveur Magazine)
Ingredients:
Unsalted butter, for greasing the ramekins
3 tbsp. finely grated parmesan
8 oz. cauliflower florets, chopped
Kosher salt and freshly ground white pepper, to taste
5 oz. plain, creamy goat cheese
1⁄4 tsp. freshly grated nutmeg
3 large eggs, plus 5 whites

Make the souffles:
        Place a baking rack in the center of the oven. Preheat the oven to 375 degrees. Grease four 8-oz. ramekins with butter and coat them with the parmesan. Place them on a foil or parchment lined baking sheet and chill in the fridge.
        Cook the cauliflower in salted boiling water until tender, about 4–6 minutes. Drain and transfer the cauliflower to the food processor. Add the goat cheese, nutmeg, 3 eggs, ¼ teaspoon salt, and 12 grinds, or 1/8th teaspoon of pepper. Purée until smooth, and transfer the mixture to a large bowl.
        In a clean, medium size bowl, whip the egg whites into soft, shiny peaks. In 2 batches, very, very gently stir the whipped whites into the cauliflower puree, and divide the mixture between the prepared ramekins. Bake until golden brown and puffed, about 30 minutes. Don’t worry if they overflow a little as they rise. Serve immediately.

Makes 4 servings. YUM!


LESSONS Learned:
1. Cut the flowerettes off the main stem, and then cut the larger pieces into approximately the same size. That way, they’ll all cook through at the same time.
2. Make sure to blend the mixture until it is very creamy and no bits of cauliflower remain. A food processor is the best tool for this recipe, but a blender can be used too.
3. Incorporate the whipped egg whites as gently as you can, so you don’t deflate the bubbles in the whites.
4. Don’t worry if they overflow a little as they bake. They’ll still rise beautifully.

Cranberry Orange Soda Bread

Individual Cranberry Orange SODA BREADS
Ingredients:
4 1/4 cups unbleached all purpose flour
1/4 cup sugar
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1 cup dried cranberries tossed with 1 teaspoon flour
4 Tablespoons (1/2 stick) cold butter cut into 1/4“ cubes
1 1/2 cups cold buttermilk, well-shaken
1 large egg
1 Tablespoon grated orange zest
4-6 Tablespoons unsalted butter, melted

Make the bread:
        Preheat the oven to 375 degrees. Line 2 rimmed half sheet pans with parchment paper, or grease very well. Set aside.
        In the bowl of a stand mixer with the paddle attachment, add the flour, sugar, salt and baking soda. Run on low to combine. Add the cubed butter and mix on medium-low until crumbly. Alternatively, in a large bowl, you could use 2 knives or a pastry cutter to incorporate the butter. Add the cranberries and mix just to combine.
        In a large measuring cup, add the buttermilk, egg and orange zest. Mix lightly with a fork. With the mixer running on low, slowly add the buttermilk mixture. Mix only long enough to incorporate all of the ingredients---not a second more! about 15-20 seconds. Spray an ½ cup measure with cooking spray and scoop out ½ cup portions of the dough onto the prepared pan, 5 to a pan. Respray the cup as needed.
        Using a floured knife, or razor, cut a ½” deep “x” on the top of each one, re-flouring the knife after each cut. Bake in the oven for 15 minutes, remove the pan from the oven, and brush each bread liberally with the melted butter. Return to the oven and bake another 10-15 minutes until golden brown and a skewer in the center comes out clean. Alternatively, if you have an instant read thermometer, when they reach 210 degrees F, they’re done.
        If there’s any left, they can be stored at room temperature, wrapped in plastic wrap. They freeze really well too.

Makes 10 individual loaves.     YUM!

LESSONS Learned:
1. Make sure the butter and buttermilk are cold.
2. Once the buttermilk mixture is added, mix the dough only long enough for all of the flour to be incorporated, and NOT ONE SECOND MORE!
3. You can change up the loaf by substituting 1 cup (or more) currants or raisins for the cranberries and omitting the orange rind. Adding 1 -2 Tablespoons of caraway seeds can add a savory twist.
4. Size doesn't matter here, except of course for their oven time. To make them mini size, use a ¼ cup measure, and bake about 20 minutes. To make one large loaf, you could simply dump the batter into a cast iron pot lined with parchment. Bake covered for about 45 minutes, remove cover and bake for another 10-15 minutes until golden brown.
5. Wash those dishes right away. You'll thank me later.

Molly O'Neill's Old Fashioned Beef Stew

Molly O’Neill’s OLD FASHIONED BEEF STEW
(slightly adapted)

Ingredients:
¼ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pound beef stewing meat, trimmed and cut into inch cubes. I used beef round
2 Tablespoons vegetable oil
2 Tablespoons red wine vinegar
1 cup red wine
3 cups beef broth, homemade or low-sodium canned
2 bay leaves
½ teaspoon fine sea salt
1 large onion, peeled and chopped, about 2 cups
5 medium carrots, peeled and cut into 1/4-inch rounds, about 2 cups
2 large russet baking potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 Tablespoon unsalted butter
1 Tablespoon all-purpose flour

Make the stew:
        Add the flour and pepper in a large Ziploc bag or bowl. Shake or stir to combine. Add the beef and shake or toss to coat well. Heat 1 Tablespoon of the oil in a large heavy, lidded pot, and add the beef, a few pieces at a time. Do it in 2 or 3 batches, so you don’t overcrowd the pot. Cook, turning the pieces until the beef is browned on all sides, about 5 minutes per batch. Add more oil as needed.
        Remove the beef from the pot and add the vinegar and the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Slightly reduce the liquids, about 2 minutes. Add the beef, beef broth, bay leaves and salt. Bring it to a boil, then reduce to a slow simmer.
        Cover and cook until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Then add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
        If you would like a thicker sauce, you can combine the flour and butter into a paste. And just stir for a few minutes to let the flour/butter thicken the stew and cook out the raw flour taste. Don’t forget to remove the bay leaves. They’re not edible.

Makes 4 servings. YUM!

LESSONS Learned:
1. Have your butcher do the dirty work for you. Ask him to cut the beef into one inch cubes, so they’ll be ready to go.
2. I like to mix the flour and pepper in a Ziploc bag, add the meat and shake to coat—much less mess.
3. Make sure to brown the meat in batches, keeping each piece separate from the next. If they’re all crowded in the pot, they’ll steam instead of brown.
4. This would make a GREAT pot pie too. I would add some frozen peas at the end, pour it into a baking dish, top with pie crust, and bake until the crust is golden brown. Sounds yummy to me.

Indian Spiced Red Lentil Soup

INDIAN SPICED RED LENTIL SOUP
Ingredients:
2 Tablespoons olive oil
1 large onion, chopped, about 2 cups
pinch salt
4 cloves of garlic, minced
1 Tablespoon grated fresh ginger
2 teaspoons ground cumin
1/8 teaspoon red pepper flakes, or to taste
1 cup red lentils, picked through for stones and rinsed
4 cups water, vegetable or chicken stock or a combination
½ teaspoon salt or to taste.
Optional toppings: Sirracha, Toasted cumin seeds

Make the soup:
       In a large heavy bottomed pot, heat the oil and add the chopped onions and a pinch of salt. Cook until translucent. Add the cumin and red pepper flakes and cook till fragrant, about 1 minute. Add the red lentils, ginger and the water and/or stock. Stir to combine and bring to a boil.
        Turn down to a simmer and cover. Cook for 25-30 minutes stirring occasionally until the lentils are very soft. Check often at the end of the cooking time to prevent sticking. If the soup has gotten too thick add more water or stock. Add the salt, taste for seasoning and add more salt if you like.
        It’s delicious a little chunky, but you can also puree it in a blender to make it creamy. Serve with Sirracha and toasted cumin seeds, if desired.

Makes 4 servings.     YUM!

LESSONS Learned:
1. This really does cook up fast and could burn. So pay attention towards the end of the cooking time to stir and add more liquid if needed.
2. It’s easy to toast the cumin seeds. I rinse about 1 Tablespoon of them in a fine mesh strainer and dump them into a small dry skillet. Over medium heat, let them toast, stirring the entire time. And when they smell fragrant after about 2-3 minutes, immediately remove from the pan to a dish so they don’t turn bitter.
3. You can easily double this recipe and freeze some.

Homemade Cranberry Sauce

Homemade Cranberry Sauce (originally inspired by Wolfgang Puck)
Ingredients:
3 Tablespoons granulated sugar
3 Tablespoons water
1 Tablespoon orange zest
3 Tablespoons freshly squeezed orange juice
1/8 teaspoon ground cinnamon
pinch ground nutmeg
pinch salt
12 ounces fresh cranberries, picked through and washed
1/4 cup pure maple syrup or more to taste
2 teaspoons pure vanilla extract

Make the cranberry sauce:
       In a medium size saucepan over medium heat, add all of the ingredients, except the vanilla. Cook, stirring continuously, until the berries pop and the mixture has thickened, about 8-10 minutes. Remove from the heat, stir in the vanilla, and extra maple syrup to taste if you like. Chill. Store in the refrigerator for up to 2 weeks.

Makes about 2 cups. YUM!

LESSONS Learned:
1. You can make this way in advance, up to 2 weeks ahead of the big day.
2. Don't just dump the bag of cranberries into the pot. Make sure you take the time to sort through the cranberries and remove any mushy ones.
3. Stay close to that pot, stirring often. I just stir the mixture from beginning to end. Not all the berries will pop on their own. So, I get to pop those--very satisfying.