Springtime Recipes

DIrections For Avocado Toast

Toast baguette using toaster, broiler or oven. Rub garlic clove over toasted surface of bread and drizzle with olive oil. Top with sliced avocado and season with salt and pepper. Top with crumbled or slices of bacon. Garnish with a lemon wedge and serve.

Directions For Signature Affogato

Add 2 scoops to a clear parfait glass. Pour half an ounce of coffee over ice cream. Top with soft whipped cream, chocolate shavings and peanut brittle, if desired. Shoot with and without toppings.

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Instructions

In a medium bowl, combine tomatoes, bell pepper, onion, garlic, cayenne, cilantro, jalapeno, and lime juice. Toss together and marinate in the fridge while salmon is cooking. Fill romaine leaves with black beans, then salmon, top with vegetable mixture, and garnish with avocado.

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Directions

1) Bring medium pot of salted water to boiling. Add beets and cook 25-30 minutes or until tender when pierced; drain and set aside. When the beets are cool enough, use a paper towel and your fingers to rub the skin off. Slice beets into thin rounds and set aside.

2) While the beets cook, heat another medium pot of water to boiling on high. Add farro to pot and cook 16-18 mins or until tender. (If using a different grain, cook according to package instructions.) When farro is cooked, drain and return to pot. Add arugula and a drizzle of olive oil. Stir so arugula wilts and add salt and pepper to taste.

3) While grain cooks, grate horseradish. Whisk together with sour cream in a small bowl and add salt and pepper to taste. (If fresh horseradish isn't handy, prepared horseradish can be substituted.)

4) Season salmon with salt and pepper on both sides. In medium pan, heat 2 tbsp butter over medium-high heat until hot. Add the fillets and cook about 3 mins per side, depending on thickness. (If using fillets with skin still on them- add the fillets to the pan skin side down. Cook for 5 minutes until the skin is nice and brown. Then flip and cook for 3 minutes on the other side.)

5) Plate by dividing farro and arugula between two dishes. Top with salmon, then a few sliced beets. Garnish with horseradish sour cream. Voila!

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Directions for Salad

1) Preheat the oven to 325°F.
2) If using fresh peas, bring a medium pot full of salt water to a boil and toss the peas in.
3) Boil for 6 to 8 minutes
4) Drain and immediately transfer to a bowl of ice water to cool. *If using frozen peas thaw under cold running water.
5) Spread the walnuts evenly on a baking tray, place them in the oven, and toast until golden (about 5 minutes, toss to toast evenly)
6) Slice mint into thin strips (this is called julienning).
7) Chuck the peas, walnuts, shallots, mint, and cilantro into a bowl and season with salt and pepper.
8) Drizzle on vinaigrette and toss the mixture to coat.
9) Transfer the pea salad to a serving bowl or platter and dollop the ricotta on top. Serve with ciabatta on the side

Directions for Ricotta

1) Line a large sieve or strainer with 2 layers of cheesecloth.
2) Set over a large deep bowl
3) Bring milk, cream and 1 tsp Kosher Salt to a simmer in large stainless steel pot * using a pot made from reactive metal can affect the taste of the ricotta*
4) Stir occasionally over medium het
5) Add lemon juice and vinegar and cook
6) Stir until mixture curdles (about 1 min)
7) Pour mixture into prepared sieve and let drain
8) Discard the liquid (whey) from bowl (the longer It drains the thicker the cheese) • Sprinkle with sea salt and cracked pepper and drizzle with olive oil

Directions for Balsamic Vinaigrette

1) Place ingredients (except oil) in medium bowl
2) Using a whisk or blender slowly drizzle the oil into the vinegar base *If dressing gets too thick, thin with water

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Steps

1) Chop the peaches, removing the pits, and add them to your blender.

2) Puree until smooth and strain through a fine mesh strainer.

3) Transfer 5 oz of peach puree to a mixing bowl. Add the lemon juice, prosecco, simple syrup, and bitters. Carefully add the prosecco, as it will foam aggressively. Stir to combine. Wash and dry the edible flowers and add them to the popsicle molds.

4) Pour the peach mixture into the popsicle molds. The flowers will float to the surface.

5) Place the popsicle molds into the freezer for approximately 30 minutes or until partially frozen. At this point you can gently mix the popsicle to evenly distribute the flowers. This is a good time to add the popsicle sticks too. Place back into the freezer until frozen solid.

6) Once frozen, release the popsicles by running them under warm water for a few seconds.

Get more from Shirley at FoodieGardener.com

Flowers provided by Melissas.com

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Make Vinaigrette

In a jar with a tight-fitting lid, combine olive oil, vinegar, honey, and salt. Cover and shake to mix well. Set aside.

Prepare Ingredients

Preheat oven to 325°. Spread nuts in a shallow pan. Bake for 8-10 minutes until lightly toasted, stirring occasionally. Set aside. Peel oranges, removing any white pith. Cut oranges crosswise into 1⁄4 -inch-thick slices. Peel jicama, then grate.

Arrange Salad

Arrange orange slices in a single layer on a large platter. Sprinkle grated jicama over orange slices. Sprinkle pistachios on top. Drizzle with vinaigrette and serve immediately.

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Directions

1. In a sauté pan or stockpot over medium heat add the olive oil.

2. When the oil dances, add the onions, reduce the heat to low, and cover.

3. Cook for about 20 minutes or until the onions are lightly colored and very tender.

4. Stir in the pepper.

5. Add the carrots and chicken broth to the pot and bring to a boil.

6. Reduce to a simmer and add the ginger.

7. Cover and cook for 25 to 30 minutes so the carrots are very tender.

8. Transfer the mixture to a blender, add the juice, and blend until completely smooth, 1 to 2 minutes. Add salt to taste.

9. Return the soup to the pot if you’d like to warm it slightly before eating it right away, or pour it into a glass container and store in the refrigerator for up to three days

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Directions for Salmon

1) Preheat oven to 400 degrees. Season salmon liberally with salt and pepper. In an oven safe pan on medium heat, sear salmon until golden brown on one side (about 2 minutes)

2) Without turning salmon, place pan in oven and road until just medium (about 3 minutes)

3) Return to the stovetop, add the garlic, thyme and butter to the pan and baste for one more minute or until desired doneness. Remove from pan.

Directions for the Tomato Sauce

1) Heat olive oil in a heavy bottom pot. Sweat onion, garlic and carrot until soft and translucent. Add thyme and sweat until aromatic.

2) Add tomato paste and cook, stirring frequently for two more minutes. Scrape any bits from the bottom.

3) Add canned tomatoes and crush whole pieces with your hand. Simmer on low for 1/5 hours. Finish with sea salt.

Directions for the Beans

1) Wash the beans thoroughly and dry. Preheat oven to 500 degrees.

2) Toss the beans in olive oil and season generously with salt and pepper.

3) Spread beans on a baking sheet and roast for about 10 minutes or until soft and tender.

Directions for Greens

1) In a mixing bowl, toss all ingredients together. Set aside.

To Finish

1) 1 lemon for zesting

2) 1 micro plane for grating/zesting

3) Warm two cups of the tomato sauce and keep warm on the stove top while you cook the beans and salmon.

4) When the beans and salmon are done, spoon the tomato sauce evenly onto four plates. Evenly distribute the bean pods.

5) Place one piece of salmon on each plate. Dress the greens and add to the side of each plate. Top each plate liberally with lemon zest.

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Preheat the oven to 350 degrees

Directions for Crust

1) Add flour, salt, and sugar into a food processor, pulse a few times to blend. Add butter to processor and pulse 5-6 times. Slowly add ice water and pulse until dough comes together.

2) Divide in half and form into two disks. Wrap in plastic wrap and refrigerate at least 20 minutes and until ready to roll out. Sit at room temperature 10 minutes before rolling out. (Can also be frozen for up to 2 months)

Assembly & Baking the Pie

1) Remove dough disk from the fridge and let sit at room temperature for 10 min to warm up in order to ease in the rolling out. In the center of a piece of parchment paper, evenly roll out the dough nto a circle to approx 1/8 of an inch. Gingerly pick up parchment and transfer to a baking sheet. In the center of the dough, pile the berry filling. Taking any part of the perimeter of the dough, to the right or left, fold dough over the filling at a slight angle. Continue moving around the way you started folding and proceed to do this around the entire crostata. Once done, brush crust lightly with egg wash and sprinkle sugar generously over the top of the crostata. Bake 45-1 hour until golden brown and shiny. Let cool 15 Minutes before serving. Top with creme fraiche

Storage

1) Can be left out but I prefer to wrap and keep in fridge because it reheats so easily in the oven or microwave. Also delicious cold for breakfast!!

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Instructions for Pancakes

1) Pre-heat oven to 200 F

2) In a medium bowl whisk together milk, lemon juice, butter, and egg until combined well.
In a separate medium bowl whisk together the flour, salt, sugar, baking soda, baking powder.

3) Heat the skillet on medium low heat.

4) Pour the wet ingredients into the dry and whisk gently just until combined. The batter should be lumpy with a few lumps of flour still showing. (don’t be afraid it will disappear while it’s cooking) If you over mix the batter you will serve flat, rubbery pancakes.

5) Add 1 tablespoon of the vegetable oil and use a paper towel to rub the oil all over the pan.

6) Set aside on a plate.

7) Pour 1⁄4 cup of batter into the middle of the pan. After 1 minute sprinkle about 8 to 10 blueberries on top. After 30 seconds flip over using a metal spatula and cook for 1 minute more.

8) Remove from skillet and place on the baking sheet and put into the oven while you make the rest.

9) Makes approximately 10 to 12 pancakes

10) Have all of your ingredients ready and in place before you heat up your pan.

11) Use a 12” cast iron skillet or grill pan if possible. If not a 12” non-stick pan will do.

12) Make sure to season your pan well with vegetable oil just before you pour in the batter so the oil will not smoke and burn.

13) Cook your pancakes on low to medium low and adjust accordingly as your pancakes cook. Sometimes the pan will be to hot and will burn the bottom of your pancake turn heat to low if this happens. Give it a few minutes then turn up to medium low again.

14) DO NOT MIX YOUR BLUEBERRIES INTO THE BATTER. This will leave streaks and turn the batter purple. Cook (don’t’ cheat the time) the pancakes for 1 minute on first side and add 8 to 10 blueberries on top, cook 1/2 minute more, flip and cook for 1 minute on the other. Keep your eye on the heat. If you see that the pancakes are cooking up before the recommended cook time lower heat. Use a 1⁄4 measuring cup to pour the batter.

15) Place the cooked pancakes on a baking rack and put them in a pre-heated over at
200 F to keep them warm while the rest of the pancakes are being cooked.

16) t’s important to whisk in separate bowls dry ingredients then the wet BEFORE you combine them. Once the leveling agents, (baking powder & baking soda get wet they start to go to work. If you wait to long to start to cook the gas bubbles will dissipate and you will end up with flat tough pancakes.

17) Make sure to season the pan with the oil every time you make a new batch

Ingredients for Compote

In a medium saucepan add berries, Agave Syrup, orange juice and bring to a boil on medium high heat for 5 minutes, strain through a tight mesh into a clean pot. In a small glass bowl add 1 tablespoon of water with corn- starch and mix until smooth, set aside. Bring the strained berries to a boil again and pour in the cornstarch mixture, stir until the syrup has thickened. If you want the syrup to be thicker repeat the process with the cornstarch. Cool to room temperature before storing in the refrigerator

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Directions for French Toast

Preheat oven to 375. Mix together milk through ground cinnamon. Dip Texas toast one piece at a time into the egg cream mix then place into the cereal to coat both sides and edges. Set aside and prepare all pieces of bread. Place nonstick pan on burner over medium high heat. Melt butter in nonstick pan. and when it begins to bubble, gently place the pieces of the coated french toast into the pan for about 2 - 3 minutes, watch to make sure the sugar in the cereal doesn't begin to burn. Turn over to cook the other side, then place cooked pieces onto rack on jelly roll pan. When all pieces have been cooked in the pan, then place jelly roll pan in the preheated oven for about 5-7 minutes to finish the cooking process. Remove, top with raspberry butter and serve immediately.

Directions for Raspberry Butter

Place butter and raspberries into a food processor to blend, refrigerate

Instructions for Homemade Vanilla Syrup

Place water and sugar in pot over medium high heat. Stir to dissolve sugar, then scrape the vanilla beans and pod into the sugar water mix, bring to a boil and then reduce and simmer for 1 hour. Cool down, place into a container with a lid and refrigerate.

Steps

First, prepare your template. Fold parchment paper in half and trace half a heart. Turn over and draw the remaining half of a heart. Then lay your second parchment over the first and trace the heart. Place on sheet pans with pencil side down.

Preheat oven to 180 degrees.

Meringues: Put the egg whites and salt in the bowl of a stand mixer with the whisk, and beat on high until firm – about a minute. Turn mixer down to low and slowly add the sugar, and beat until you see firm shiny peaks – about 2 minutes.

Remove bowl from mixer and sift cornstarch onto the white, add the vinegar and vanilla, and
fold with a rubber spatula.

Mound half the mixture onto the middle of the hearts and with an offset spatula smooth the egg whites out to the edges of the heart and level the top.

Bake for 1.5 hours, turn off the oven and let set until cool – about an hour. The meringues will be crispy on the outside and soft and chewy inside.

Whip cream with sugar until soft peaks. Gently fold in 2-3 TB of lemon curd – if you like tart, add more.

When ready to serve: Mix cut up berries with berry puree. Place one meringue on a platter (flat side down), top with whipped cream/curd mixture spread to edges, top with second heart.

Drizzle with lemon curd and serve with berries on top!

Couple of hints: if it’s raining or very humid, these meringues may “sweat” and deflate a bit.
So choose a dry day to bake. Do NOT refrigerate, as they will leach fluid/sweat. Keep meringues at room temperature in a dry area until ready to serve.

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Directions

The cold bath is a ratio of 1 to 1 to 1. (Maybe times four for two big Mason Jars)
- One Cup Apple Cider Vinegar
- One Cup water
- One Tablespoon Kosher Salt

Bring cold bath to a boil, turn off.
Slice into quarters or halves 12-15 Persian cucumbers In a clean Mason Jar, put in...
1-1/2 cloves of garlic (sliced or chopped, I prefer sliced)

5 shakes of a Dried Dill Seed. (About 2 Tb)
A one inch slice of fresh Jalapeno cut in half
2-3 tbsp of pickling spice (see below)

Stuff cubes into jar accompanied by lots of sprigs of fresh dill. Couple more shakes of Dried Dill Seed.
A topping off with more pickling spice.

Pour the cold (now hot) bath over the cucumbers.
Seal the lid, wipe the jar down and stuff in the back of the fridge for 3 weeks.

Discover three weeks from now and smile.

Pickling Spice: Any type pickling spice you like will work(in a pinch, I like Morton & Bassett's Pickling Spice from San Francisco). However, if you have the time and inclination, buying and mixing the following always brings a one-of-kind quality to each batch. (I'm heavy on the All-Spice, Turmeric & Cinnamon)

Dried red chilies Coriander Cumin
Ginger
Black Pepper All-Spice Cinnamon
Bay Leaves Brown Mustard Yellow Mustard Cloves Turmeric

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Steps

Let’s Cook!

1. Place potatoes in a large pot. Fill pot with cold water to cover the potatoes. Bring potatoes to a simmer and cook until tender, about 30 minutes (they should be easily pierced with a fork).

2. In another saucepan, sauté onion in 1 tablespoon olive oil for about 5 minutes. Add cranberries, thyme, vinegar, and 1⁄4 cup water. Let simmer for about 10 to 15 minutes, until everything has married together. Remove cranberry onion jam from the pan and set aside in a bowl. Wipe pan and place back on the heat.

STOP! AS CRANBERRY JAM SIMMERS, CLEAN POTATO POT AND FIRST SAUCEPAN.

3. As the potatoes cook, in a saucepan, heat 2 tablespoons olive oil over medium- high heat. Add leeks and cook until softened, 5 to 7 minutes. Add the milk and bring to a simmer. Season with salt and pepper. Turn off heat and set aside.

4. When potatoes are tender, drain them and add hot milk leek mixture. Mash well with a potato masher and mix until smooth. Season to taste, cover with foil, set aside.

5. Add 1 tablespoon olive oil to the pan. Cook sausages over medium-high heat until well browned and firm to the touch, about 5 to 7 minutes, turning all the time. Work in batches, if necessary, to avoid overcrowding.

6. Scoop a mound of mashed potato onto the center of a plate, stick two sausages in the mash, and top with cranberry onion jam to serve.

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Steps

1) Heat oven to 450 degrees

2) Sift dry ingredients together into a mixing bowl

3) Make well in center of dry ingredients

4) Pour in about 1 1⁄2 cups buttermilk. Mix together until it forms a ball

5) Dust counter with flour and turn dough out. Form dough into domes loaf with minimal kneading

6) Flip the ball of dough over and slash it across the top, 1/2 inch deep

7) Put dough on baking sheet and place in oven for 15 minutes, then lower temperature to 400 and continue to bake for another 20 minutes.

8) Remove bread from oven and allow to cool before slicing.

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Directions

Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little.

Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.

Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.

Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey.

Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar.

Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb.

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Directions
1. Pre-heat oven to 350
2. Pour uncooked beans into glass baking dish 3. Heat beans in oven until warm about 5 min. 4. Stand up sugar cones in the beans 5. Spoon a little of the crunch (or nuts or chocolate bits) into the bottom of the cones 6. Fill cones 2/3 full with prepared cake batter 7. Bake in oven at 350 for 20 minutes 8. Let cool completely. 9. Melt orange melts in a double boiler 10. Dip the cones in the orange candy and hold over a plate to sprinkle with the orange sprinkles. 11. Set upside down on a plate lined with parchment paper and put in fridge until hardened...about 15 minutes. 12. Mix icing with orange food coloring and pipe onto the top of the cupcakes. 13. Stick edible grass in the top. 14. Stage in terra cotta pots filled with crushed oreos or crushed chocolate wafers to look like dirt. Get more from Cristina at cristinaferrarecooks.com.

Directions

1. Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl.
2. Make both cake mixes; divide the batter among the pan and bowls.
3. Bake at 350 degrees until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl.
4. Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely.
5. Trim the flat sides of the bowl cakes with a serrated knife to make level.
6. Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak.
7. Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail.
8. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure.
9. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks.
10. Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved.
11. Beat the egg whites with a mixer until frothy.
12. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes.
13. Beat in the vanilla and almond extracts and the food coloring.
14. Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape.
15. With the edge of an offset spatula, use some frosting to extend the beak and tail.
16. Coat the cake with yellow sanding sugar.
17. Refrigerate, uncovered, 15 minutes.
18. Press the chocolate disks into the frosting for eyes.
19. Remove the skewer and toothpicks as you cut the cake.

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Steps

Slice 4 pieces of batard bread 1” thick and slather with olive oil, season with salt and pepper, and then grill on both sides. Once finished grilling, slice diamond marks on breads and rub both sides with the outside of a lemon. At the same time when grilling the bread, grill 4 spears of asparagus. Once tender, lay the asparagus on a cutting board and cut on the bias. Cover the grilled bread with ricotta then scatter the cut asparagus on top of the ricotta. Shave the additional 4 asparagus using a peeler to make a salad on top of the bruschetta. Toss the asparagus peelings in a bowl with mint, a squeeze of lemon juice, salt and black pepper, and then serve immediately.

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Steps for the Salad

1. Preheat the grill to medium high heat. On a small tray season the asparagus and avocado with olive oil and salt. Place asparagus and avocados on the grill and turn every minute for 4 minutes total.
Remove from grill and let cool at room temp.

2. In a large mixing, place avocados, asparagus, poached shrimp, citrus segments, and frisee. Drizzle in citrus horseradish vinaigrette and season with salt. Gently toss salad and place in chilled serving bowl.

Steps for Vinaigrette

1. Combine All Ingredients Except Oil

2. Whisk In Oil Slowly To Emulsify

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Citrus Avocado Salad

Ingredients:

• 1 Grapefruit
• 1 Orange
• 1 Bunch (4 Cups) Organice Watercress
• 2 Cups Organic Arugula
• 1 Bunch Organic Mint
• 1 Large Ripe Avocado (Pitted, Peeled & Sliced Into Eighths)
• 1 Purple Onion (Thinly Sliced)
• ¼ Cup Pomegranate Seeds
• 1 Tsp. Sesame Seeds
• Salt & Freshly Ground Black Pepper

Step:

1. Mix and add raspberry vinaigrette dressing.

How to Segment a Grapefruit

1. Take a serrated knife and cut the tops of the grapefruit off.
2. With the serrated knife, cut around the grapefruit in a circular motion without breaking the rind.
3. Cut off the piths.
4. Cut grapefruit in half.
5. Working over a bowl to catch the juice, take paring knife and cut between grapefruit section and the membrane.
6. Cut under the skin, pull it back, releasing the grapefruit section.
7. Repeat with remaining sections.
8. Squeeze remaining juice from skin into bowl.

Raspberry Vinaigrette
Ingredients:

• ½ cup extra-virgin olive oil
• 2 tablespoons walnut oil
• 1 teaspoon finely chopped shallots
• 2 tablespoons rice wine vinegar
• 1 tablespoon raspberry vinegar
• ¼ teaspoon kosher salt

Steps:

1. In a glass bowl, combine all of the ingredients.
2. Whisk together well.
3. Store in an airtight container in the refrigerator for up to 3 days.

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Pine Nut Crust Ingredients:
• 2 cups pine nuts (about 9 ounces)
• ⅓ cup sugar • 3 cups flour • 1 cup (2 sticks) unsalted butter, at room temperature • 1 egg, lightly beaten • 1 teaspoon vanilla extract • ½ lemon zested • 1 blood orange zested • ¼ tsp salt
Recipe:

1. Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground.
2. Place the nut mixture in a mixing bowl and add the butter, egg and vanilla, lemon zest, orange zest and salt. Beat with an electric mixer or by hand until thoroughly combined.
3. Divide the dough into 3 parts. Wrap each piece in plastic wrap. Freeze 2 pieces for future use and refrigerate the third piece for at least 10 minutes before using.
4. Heat the oven to 350 degrees. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven heats.
5. Remove the tart pan from the refrigerator and use your fingertips to press the chilled dough over the bottom and up the sides of the pan. Trim off excess.
6. Bake the crust for 10 to 15 minutes, then rotate the shell and continue baking until golden brown, another 10 to 15 minutes. Remove the shell from the oven while you make the filling. There may be some cracks in the shell. They will not affect the tart.

Blood Orange Curd Curd Ingredients:
• 12 eggs + 4 yolks
• 2 cups blood orange juice (plus zest of 4 oranges before juicing) • ½ cup lemon juice (plus zest of 2) • 1 ½ cups sugar • 1 tsp salt • 2 sticks of butter, cubed
Blood Orange Curd Curd Recipe:

1. Whisk eggs until smooth, whisk in juices and slowly whisk in sugar and salt.
2. In a heavy-bottom saucepan cook mixture until thick and reached 170 degrees.
3. Remove from heat and whisk in butter one pad at a time and whisk whisk in zest.
4. Place in a shallow dish and cool in refrigerator until thick.
5. Once crust and curd are cool, place curd in crust and cool for at least 3 hours, preferably overnight.
6. Decorate with dehydrated Blood Orange Slices.

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Cristina Cooks: Salmon Cakes with Spicy Mayonnaise
Serves 4-6.

Spicy Mayonnaise Ingredients:
• 1-cup low-fat mayonnaise
• ½ cup ketchup • 2 teaspoons Tabasco sauce • ⅛-teaspoon cayenne pepper • 1-tablespoon fresh lemon juice
Salmon Cakes Ingredients:
• 2 eggs separated • 1 cup mashed potatoes, you can use leftover mashed potatoes, or your market may carry ready-made mashed potatoes • 1 small onion, finely grated • 1 scallions, chopped fine • 4 ounces cream cheese • 2 tablespoons sour cream • 1 tablespoon lemon zest, chopped fine • 1 pound cooked salmon, chopped into small pieces • 1 tablespoon lemon juice • 1 tablespoon low-sodium soy sauce • 2 cups panko (Japanese-style bread crumbs) • 2 cups canola oil • 1 large lemon, sliced into 4 to 6 wedges
Recipe:

1. To Make The Spicy Low Fat Mayo: In a small glass bowl combine the mayonnaise, ketchup, Tabasco, cayenne, and lemon juice and whisk to incorporate all the ingredients. Cover and place in the refrigerator until ready to use.
2. To Make The Salmon Cakes: In a separate bowl, combine one egg yolk, mashed potatoes, onion, scallion, cream cheese, sour cream and lemon zest, and mix well. Mix in the salmon, and make sure all the ingredients are incorporated. Shape in 6 (2-½ inch-wide by 1-inch-deep) patties.
3. Beat the egg whites until frothy. Add the lemon juice and soy sauce and beat with a fork. Coat the salmon cakes in the egg wash; then roll them in the panko crumbs to coat all over. Place in the refrigerator uncovered for 1 hour.
4. To Fry The Salmon Cakes: Remove the salmon cakes from the fridge. In a heavy-bottomed skillet heat canola oil on high heat until hot. To test, drop a small bit of the salmon cake in the oil; if it bubbles, the oil is hot enough. Reduce heat to medium-high, add the salmon cakes, and fry for 2 minutes or until the bottom is golden and crispy. Gently flip over and fry the other side for 2 minutes. Remove cakes from skillet and drain on paper towels.
5. Serve on top of fresh arugula or tender baby greens with the spicy mayo and lemon wedges on the side.

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Directions for Angel Food Cake

1) Preheat oven to 375°

2) Sift flour, ½ powdered sugar and ginger in a med. bowl

3) Sift remaining powdered sugar and ¾ c granulated sugar in a separate bowl

4) Place egg whites in large bowl, beat until foam

5) Add cream of tartar and salt

6) Beat until soft peaks form.

7) Add powdered sugar and granulated sugar mix

Directions for Filling the Angel Food Cake

1) Combine berries and sugar

2) Cover and chill for 1 hr

3) Cut off 1 inch off top of cake using serrated knife

4) Set top of cake aside

5) Hollow out bottom of cake using a small knife

6) Leave 1 inch thick shell

7) Invert cake onto plate

8) Spoon all but 1 cup berry mixture into shell

9) Add whipped cream on top

10) Cover with top of cake

11) Sprinkle with powdered sugar and serve

Directions for Coulis

1) In sauce pan, combine sliced strawberries, orange juice and sugar

2) Bring to boil

3) Continue until sugar has melted (about 5 min)

4) Strain through a wire mesh into a saucepan

5) Mix cornstarch and water until smooth

6) Heat strained strawberries over medium heat

7) Add cornstarch mixture

8) Stir until slightly thickened

9) Remove and let cool

10) Place in fridge to chill

*tip: before placing the cornstarch into the saucepan, mix with 2 tsp of water to avoid your coulis becoming lumpy.

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Recipe:

1. Preheat oven to 400 degrees F.
2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.
3. Place the circles on a well-greased baking sheet.
4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.
5. Cut tomatoes into wedges and arrange evenly around the tart.
6. Place cut figs wedges (one fig can be cut into 2 or 3 wedges) evenly between the tomatoes.
7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.
8. Drizzle a small amount of Fig & Olive Arbequina olive oil over each tart before baking.
9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.
10. Once it comes out of the oven coat the arugula greens with the Fig Balsamic vinegar, Arbequina olive oil and arrange in a neat mound around the tart.
11. Cover the mound of Arugula with a layer of prosciutto, leaving a space in the center.
12. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.
13. Garnish with a fresh sprig of rosemary.

Make sure you visit Chef Pascal Lorange at www.figandolive.com.

Directions:

1. In a large 12 inch sautée pan heat butter and chicken stock till it comes together in a pan

1. Add black pepper and salt

1. Add cooked veggies minus the pea tendrils

1. Add cavatelli and allow to cook in the sauce for about 2 minutes

1. Finish with the parmesan cheese and fresh herbs.

1. Garnish with pea tendrils and serve!

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Directions:

1. Marinade: in a small bowl, whisk together the soy sauce, fish sauce palm sugar, lemongrass, garlic, and sesame oil. Place the chicken in a large, resealable plastic food bag and marinate for 1 hour (up to overnight) in the refrigerator.

1. Preheat broiler. Remove the chicken from the marinade. Broil for 7 minutes per side. transfer to a cutting board and let stand for 5 minutes. Cut the chicken into thin slices.

1. Dressing: in a small bowl, whisk together the galangal, palm sugar, lime juice, fish sauce, and chili-garlic sauce. Gradually whisk together the ingredients for the Dressing.

1. Salad: Cook the beans in boiling water until tender-crisp, about 5 minutes. Using a slotted spoon, transfer beans to an ice bath until cool. Drain and set aside.

1. Combine the reserved beans, coconut, cabbage, peanuts, fresh coriander leaves, mint, basil, onion, and kaffir lime leaves, if using, in a large bowl. Divide the Salad evenly on 4 plates. Divide the chicken pieces evenly among the salads. Drizzle the remaining Dressing on top of the chicken. Serve immediately.

SERVES 4 AS part OF multi-course meal OR FOR lunch

Preparation time: 20 minutes + marinating time

Cooking time: 14 minutes

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TO MAKE THE FISH

1) Place the frozen gefilte fish loaf in the fridge and let thaw overnight or let sit at room temperature for 2 hours until completely thawed.

2) Preheat oven to 325°F (160°C).

3) Pour 1 teaspoon of oil into the loaf pan and rub it all around the bottom and sides of the pan. Line with parchment paper, pressing it against the sides and into the corners. Add another teaspoon of oil and rub all around to coat the top and sides.

4) Divide the thawed loaf between two bowls. Use a silicone spatula to break up the fish until it can be stirred. If your piece of salmon is thicker at one end than the other, trim off some of the top of the thicker end and place it on top of the thinner end. Spread half the gefilte fish into the bottom of the pan to cover. Place the fresh salmon on top, pressing it gently into the layer of gefilte fish. Use the spatula to scoop up and spread the remaining gefilte fish to cover the top and sides of the salmon.

5) Cover the pan tightly with aluminum foil and bake the fish loaf for 45 minutes. Let cool and then chill overnight in the fridge. When ready to serve, remove the foil and lift the parchment and loaf out of the pan and onto a cutting board. Cut into 1-inch-thick (2.5-cm) slices.

TO MAKE THE SLAW

1) In a medium bowl, whisk the mayonnaise, orange juice, honey, garlic, ginger, and red onion. Add salt and black pepper to taste.

2) In a large bowl, combine the cabbage, arugula, scallions, mango, and cranberries. Add the dressing and and toss.

3) Just before serving, add the avocado. Serve the slaw next to the plated fish slices or in a separate bowl.

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Check out more from Chef Paula Shoyer at TheKosherBaker.com

Makes one 9" pie, serves 8

Tips:
Wrap the dough (for shell) tightly in plastic wrap and place it in the refrigerator for 1 hour. This dough will keep in the refrigerator for up to 5 days and will last in the freezer for up to 2 weeks.
Before you make this pie, a cream and lime zest mixture must sit in the refrigerator overnight. It's worth the wait! Make sure you are precise with the measurements when you bake.
You will need a 9-inch pie pan.
Remove refrigerated pie dough (or homemade pie dough) from the refrigerator and let soften at room temperature for about 30 minutes.
Pie Crust Instructions:

1. Using a rolling pin, bang and flatten the dough into a disk about ½-inch thick.
2. Flour the work surface and sprinkle the rolling pin with a little flour.
3. Roll out the dough into a circle 10" to 11" in diameter and about ¼-inch thick for the 9" pie shell.
4. Roll the dough circle around the rolling pin and then unfurl it on top of the 9" pie pan.
5. Press the dough well into the bottom and sides of the pan. Use any scraps or odd pieces to patch up any tears.
6. Refrigerate the pastry shell for 30 minutes.
7. Bake for 30 to 35 minutes or until golden brown.
8. Let cool to room temperature on a wire rack. The pie shell should be completely cool before you pour in the coconut cream mixture.

Pie Filling Instructions:

1. Place the shredded coconut on a baking sheet and spread apart. Bake for 5 to 8 minutes or until lightly toasted. Keep a close eye on it so it doesn't burn, so check it after 2 minutes. Shake the baking pan back and forth to evenly toast the coconut when you check it. When ready, remove the shredded coconut, set aside, and let cool.
2. On medium high heat, combine the heavy cream and lime zest and bring just to a boil. Remove from the heat, pour into a small airtight container, and let it cool in the refrigerator overnight.
3. In a small bowl, whisk the granulated sugar and cake flour.
4. In a sauce pan, combine the coconut milk and milk until it bubbles and starts to form the edge, but the liquid is not boiling. While the milks are heating, in a small bowl, whisk together the granulated sugar and flour. In a separate bowl, whisk together the egg and the egg yolk until blended, then slowly whisk in the sugar flour mixture. The mixture will be thick and pasty.
5. Slowly pour the hot milk mixture into the egg sugar mixture a little at a time and make sure to whisk constantly. When all of the milk mixture has been incorporated, return the content of the bowl to the sauce pan and put the sauce pan on the stove over medium heat.
6. Cook, whisking constantly for five minutes or until the mixture has come to a boil. Once it is thick, stop whisking for a few seconds and watch the surface to see if it starts to bubble up. When that happens, keep whisking vigorously for 30 seconds. Immediately remove the custard off the stove and pour it through a fine mesh sieve. Whisk in the vanilla extract, coconut extract, salt, and ¾ cup of the toasted coconut. Pour the whole mixture into the baked pie shell and refrigerate uncovered for about four hours or until the filling is set.
7. Fit a stand mixer with the whip attachment. Whip the lime zest heavy cream mixture together with the confectioners' sugar and the corn starch until stiff peaks form. Remove the chilled pie from the refrigerator and pile the whipped cream mixture on top of the coconut filling, spreading it to the edges of the pie. Decorate the pie with the remaining ¼ cup of coconut and lime zest. The pie can be stored in an airtight container in the refrigerator for up to 2 days.

Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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Recipe:

1. Arrange a rack on lowest level of oven; pre-heat to 300°. Without trimming fat, remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts ¾" apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat). Place ham in a large roasting pan. Pour 3 cups water into pan and roast ham for 2 hours.
2. Meanwhile, stir brown sugar and mustard in a medium bowl until a thick paste forms; set aside. Heat oil in a large skillet over medium heat. Add breadcrumbs; toast, stirring often, until very crispy, 5–7 minutes. Set aside.
3. Remove ham from oven; increase temperature to 350°. Spread half of sugar-mustard paste over scored top of ham. Bake until an instant-read thermometer inserted into thickest part of ham registers 145°, about 1 hour. If pan juices have dried out, add 1 cup water to pan.
4. Remove ham from oven; increase temperature to 400°. Spread remaining sugar-mustard paste over ham and pack breadcrumbs all over top.
5. Bake ham until crumbs are deep golden brown and crisp, 12–15 minutes. Transfer ham to a serving platter; let rest for 20 minutes before carving.
6. Line a fine-mesh sieve with cheesecloth. Set sieve over a medium pitcher or gravy boat. Spoon off fat from surface of juices in pan; discard. Add Madeira to pan. Place roasting pan over medium-high heat and simmer liquids briskly, scraping up browned bits, until sauce thickens and is reduced to 2 cups, about 15 minutes. Strain sauce through prepared sieve, pressing on solids; discard solids.
7. Carve ham. Serve sauce alongside.

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Risotto With Fresh Peas and Asparagus
6 to 8 servings Ingredients:

• 1 cup of fresh peas blanched for 2 minutes in boiling water, drain, rinse with cool water, and set aside
• 1 cup of asparagus tips blanched for 2 minutes in boiling water, drain, rinse with cool water, and set aside
• 6½ cups chicken stock, homemade or store-bought organic chicken broth, heated through
• ½ teaspoon saffron
• 3 tablespoons extra-virgin olive oil
• 6 tablespoons unsalted butter
• 1 medium yellow onion, diced small
• ½ teaspoon kosher salt
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 cup grated Parmesan cheese
• Zest from 1 lemon

Directions:

1. Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
2. Heat a stock pot over medium-high heat until warm (about 30 seconds).
3. Add oil, butter, onions, and salt. Sauté just until the onions turn translucent and are soft, about 8 to 10 minutes.
4. Add the rice and cook, stirring frequently for 4 minutes.
5. Add 2 cups of the warm broth and the white wine to cover the rice. Mix well.
6. Bring to a gentle boil over low heat, boil gently until the liquid is almost gone.
7. Stir in 3 more cups of broth, stirring about every 3 minutes and simmer until the liquid is absorbed.
8. Add 1½ cups more broth, ½ cup every 3 to 4 minutes, to keep the rice mixture creamy.
9. Continue to cook, stirring frequently, until the rice is cooked through, but still a bit firm in the center, about 10 to 12 minutes.
10. The last 10 minutes of cooking, stir in the asparagus, peas, Parmesan cheese, and lemon zest.
11. Adjust the the seasoning.
12. Adding fresh lump crab meat or grilled seafood is a winning combination with the vegetable or just the fish alone!
13. Use the juice from 1 fresh lemon to wake up the flavor!

Roasted Raisin and Pine Nut Asparagus With Raspberry Balsamic Glaze

Ingredients:

• 1 lb asparagus, trimmed
• 2 tsps extra-virgin olive oil
• ⅓ cup sliced red onion
• 2 tbsp pine nuts
• 2 ½ tbsps orange juice
• 3 tbsps raisins
• Fresh raspberries
• Feta cheese
• 2 tsps honey
• ¼ tsp salt
• ¼ tsp orange rind
• ½ tsp black pepper
• Raspberry balsamic reduction glaze drizzled

How to Make Balsamic Reduction Glaze:

1. Bottle of any balsamic vinegar--the better the vinegar, the better the taste.
2. Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
3. Turn the heat to high and wait for the vinegar to begin to boil.
4. Reduce the temperature of the burner to medium.
5. Continue simmering, uncovered, until 75% of the vinegar has evaporated.
6. Remove the vinegar from the heat and allow it to cool and put in needle-nosed plastic bottle and refrigerate!

Get more great recipes from Cristina at www.cristinaferrarecooks.com. And, make sure you follow us on Pinterest: http://pinterest.com/hallmarkchannel/

Cristina's Lemon Thyme Martini

Recipe:

• 1 cup ice
• ⅓ cup limoncello
• ½ cup lemon flavored vodka
• ¼ cup simple syrup 2 sprigs thyme
• Garnish
• 2 lemon wedges
• Purple sugar
• Simple Syrup
• 2 cups sugar
• 1 Tbsp. lemon zest
• 2 cups water

Non-Alcoholic Recipe:

• 1 cup ice
• 1.5 ounces lemon juice
• 1.25 ounces simple syrup
• 2 sprigs thyme
• Garnish
• 2 lemon wedges Purple sugar
• Simple Syrup
• 2 cups sugar
• 1 Tbsp. lemon zest
• 2 cups water

Instructions:

1. For the simple syrup: Combine 2 cups sugar, lemon zest, and 2 cups water in a heavy-bottom saucepan over very gentle heat. Cook until sugar has completely dissolved, stirring until the mixture is clear. Set aside or pour into jar to cool. You can keep the extra simple syrup in a closed container in your refrigerator.
2. For the Martini: Place ice in a martini shaker. Add limoncello, lemon flavored vodka, sprigs of thyme, and ¼ cup of the simple syrup. Shake vigorously.
3. Moisten the rims of your martini glasses with a lemon wedge and coat the rims with purple sugar. Strain Lemon­ Thyme mixture into martini glasses. Garnish each glass with a spring of fresh thyme and serve.
4. For the Purple Sugar: Use a couple of drops of icing color to achieve color desired. Mix in a plastic bag with sugar. Add ½ teaspoon corn starch to prevent clumping.

Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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DIRECTIONS FOR LAMB

1) Make the syrup ahead of time, or even the day before. In a saucepan over medium heat, bring the vinegar and sugar to a simmer, cooking until the mixture has the consistency of syrup, 8 to 10 minutes. Continue to cook, reducing by half. Remove the pan from the heat, and let cool for 10 minutes. Add the mint and mix. Cover with plastic wrap and cool for about 1 hour. Store in an airtight container in the pantry, and serve at room temperature.

2) Preheat the oven to 450°F.

3) Place the ribs bone side down in a roasting pan. Place 2 tablespoons of the Dijon mustard on each rack of lamb, and rub all over the top with the back of a spoon. Over each rack, sprinkle ½ teaspoon of the garlic powder and drizzle 1 tablespoon of the soy sauce. Divide the thyme over the two racks. Drizzle 1 tablespoon of the olive oil over each rack, and crack plenty of pepper over both.

4) Bake the lamb for 18 to 25 minutes.

5) Turn on the broiler. Place the lamb in the broiler 4 inches from the heat source, and broil for 2 to 3 minutes, until the top is golden and bubbly. Keep an eye out so it doesn’t burn. Transfer the lamb to a cutting board. Cover lightly with foil, and let rest for 5 to 6 minutes.

6) Slice the racks into chops by cutting between the bones. Place on a platter, or serve 2 to 3 chops per plate, with the mint syrup on the side. Garnish with a sprig of mint.

DIRECTIONS FOR WHITE BEAN PUREE

1) Soak the fresh beans overnight, or for a quick soak bring the beans to a boil, covering the beans by 4 inches. Turn off the heat and let sit for an hour. Drain and rinse under cool water. Pour the beans back into a stockpot.

2) Fill a large stockpot with cool water, covering the beans by 4 inches. Do not add salt to the water as this will make the beans tough. Bring to boil. Turn the heat down to a gentle boil, cover, and cook until the beans are tender, usually 90 minutes for soaked beans (2 hours of more for beans that haven’t been soaked). Taste test to see if the beans are tender. If they’re not yet tender, cook until they are, checking every 15 minutes. Be careful to not overcook, or the beans will fall apart. If the beans have soaked up so much water while cooking that they’re no longer covered by at least 4 inches of water, add more water.

3) Place the beans, ¾ teaspoon salt (1/2 teaspoon salt if using canned beans), pepper to taste, scallion, and lemon juice in a food processor. Start to slowly add the oil, and process until smooth. Adjust the seasoning adding more salt if necessary.

4) To serve the lamb, slice in between the ribs to separate the chops. Place 1/4 cup of the bean puree on the middle of a dinner plate and spread into a circle. Place three lamb chops thick side down in the puree to help them stand together.

DIRECTIONS FOR POTATOES

1) Rinse and cut the potatoes in half. Dry well with paper towels.

2) Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low.

3) After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion, and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

4) Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.

DIRECTIONS FOR CLARIFIED BUTTER

1 stick (8 ounces) unsalted butter

In a small saucepan over low heat, melt the butter; allow the butter to remain undisturbed while melting. When all the butter has melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.

DIRECTIONS FOR MELITZANOSALATA EGGPLANT DIP 

1) Preheat oven to 425 degrees. Line a sheet pan with aluminum foil or unbleached parchment paper.

2) Prick the eggplant with a fork in a few places all around to allow steam to escape while cooking. Put the eggplant on the lined sheet pan, and bake for 40 to 45 minutes, or until very tender. Remove from oven, and place the hot eggplant on a large plate lined with paper towels to cool and drain.

3) When cool enough to handle, remove the stems and slice each eggplant in half. Peel the eggplant, and use a spoon to scrape any remaining pulp from the skins. Discard the skins, and scrape away as many seeds as possible from the pulp. Transfer the pulp to the bowl of a food processor or high-performance blender. Add the onion, garlic, lemon juice, salt, pepper, and olives. Blend together until just combined. Then, with the motor running, slowly drizzle the olive oil into the mixture, blending until it resembles cream of wheat or hummus. Eggplant tends to have a naturally creamy consistency, so you may not need to add all the olive oil. Alternatively, if you wish to have a looser consistency, you may add more oil, 1 tablespoon at a time, to reach the desired consistency.

4) Transfer the eggplant mixture to a large bowl, and fold in the parsley. Cover and refrigerate for 2 hours or up to a full day, so that the flavors can come together. Just before serving, sprinkle the crumbled feta cheese, if using, on top as a garnish. Serve with oven-warmed or grilled pita bread or a selection of fresh vegetables for dipping. You can replace the feta cheese with vegan cheese, too!

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Strawberry and Chapulin Spring Salad Recipe

Course:

Salad, Lunch, Side Dish

Yield:

4 Servings

DIRECTIONS:

1. Hull strawberries by using a small sharp knife, cutting into the green leafy top of the strawberry in a circular motion, around and into the pale flesh, directly underneath the fruit. Remove the hull and discard.
2. Slice strawberries lengthwise in half and slice thinly. Place strawberries in a bowl, sprinkle with sugar and freshly ground pepper, stir to combine. Reserve.

Vinaigrette

1. Combine vinegar in a bowl with honey, salt, and 2 tablespoons of ground chapulines.
Whisk until salt has fully dissolved and the fragrant notes of the chapulines come through, for about 5 minutes.
2. Using a whisk, beat in the olive oil slowly by droplets, whisking constantly. Reserve.
3. In a separate bowl, add the arugula, spinach, and gently add the macerated strawberries using a fork. Mix all three ingredients and toss. Gently, sprinkle the vinaigrette and work with hands. Be careful not to overdress the salad.
4. Right before serving, sprinkle the rest of the ground chapulines right on top of the salad for garnish.

Directions

1) Cut loaf of country bread in 1 inch slices and toast until golden brown and bread is crisp throughout (you may also grill bread).

2) Cut tomatoes in halves with the seeded sides exposed. Rub tomato while squeezing onto bread until one whole side is covered in tomato pulp & seeds (you may use more than one tomato per slice).

3) Dress the slice of bread with olive oil and a pinch of salt. Slice to preferred size.

4) Toss with prosciutto slice

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Rim of Glass: Old Bay Seasoning
Garnish for Rim of Glass: Jumbo prawns and lime wedges
Garnish in Bloody Mary: Bay shrimp floating on top with medium sized shrimp on skewers; bacon wrapped scallops skewered; snow crab legs; lobster claw; skewered cocktail olives; leafy celery stalk

Directions

1. Moisten rim of glass with light amount of water, set rim of glass on a plate of Old Bay seasoning

2. Place ice cubes into a cocktail shaker and pour in tomato juice, gin, lemon juice, hot sauce, Worcestershire sauce

3. Season with chili powder, garlic powder, cumin, celery, salt, pepper, and horseradish

4. Cover and shake until the outside of the shaker has frosted

5. Pour contents including ice into glass

6. Garnish

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Directions

1) Whisk 2 tablespoons rice vinegar, 4 teaspoons Bertolli Classico Olive Oil. 1 1⁄2 teaspoons honey, 1 tablespoon grated ginger, 1 teaspoon Yuzu Juice and salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots, 2 Radish, and 2 jalapeños.

2) Toss with the dressing; add 1 pound cooked Lobster.

Fabio Dinner for Two

2 Live Lobsters
1 LB of Scallops
6 Oysters or 2 LBs of Mussels
Fresh Baggett w/ some fresh ingredients (herbs, etc)]

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Fried Brussels Sprouts

Course:

Lunch

Cuisine:

American

DIRECTIONS:

1. Quarter the Brussel sprouts
2. Fry them at 350 degrees for 60-75 seconds or until golden brown
3. Take it out of the fryer/dutch oven
4. Mix with salt, sherry, pecorino cheese, grapes and serve

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Raw Brussels Sprouts Salad

Course:

Appetizer, Lunch

Chef Antonia Lofaso of "Black Market" and "Scopa" restaurant is preparing a delicious appetizer salad.

DIRECTIONS:

1. Shave Brussels on mandolin about cardboard paper thickness (when shaving the Brussels should be done while turning it so as to avoid the center stem).
2. Toss with toasted and crushed whole almonds (skin on); quartered seedless red grapes, box grated pecorino (on the medium-sized tooth of the cheese box grater), picked parsley leaves, salt, EVOO and sherry vinegar (generally does not need a lot of salt as cheese brings fair amount of the salt to the dish).
3. Serve.

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Directions

1) In the bowl of a stand mixer fitted with a dough hook, whisk 4 ¾ cups flour, salt, sugar, and yeast. Add oil and the water, beating on low speed until dough is smooth. Divide into four balls. Place each in a separate bowl covered with plastic wrap. Let rise at room temperature (about 70°F) in a draft-free area until dough has more than doubled in size, about 2 to 2 1/2 hours. Shape according to directions in recipe.

2) Use immediately or follow directions for storage.

3) Short-term storage - Can be made up to 3 days ahead.
Place each dough ball in a separate bowl covered with plastic wrap; chill. To use, let bowls sit at room temperature covered with plastic wrap for 2 to 3 hours, or until dough has more than doubled in size.

4) Long-term storage - Can be made up to 3 months ahead.
Immediately after shaping, wrap each dough ball separately in plastic wrap. Place dough balls in a large freezer bag. Seal, label, and freeze. To use, unwrap desired number of dough balls and place each in its own bowl covered with plastic wrap. Thaw in the refrigerator overnight. Let bowls sit at room temperature covered in plastic wrap for 2 to 3 hours or until dough has more than doubled in size.

Directions for Toppings

1) Smear sauce in thin layer over pizza surface.

2) Place meat evenly around

3) Sprinkle shredded cheese on top

4) Bake at 500° for about 3-5 minutes then rotate (remove parchment if using);

5) Continue cooking for about 5 minutes until crust is golden and cheese is bubbling

6) Remove and cool slightly before cutting

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Directions

Heat two tablespoons olive oil in a medium sauce pot over medium heat. Add the diced onion, season with salt and pepper and cook slowly until translucent, about fifteen minutes. Add crushed tomatoes to the cooked onions. Cook over low heat until thick, about one hour. Pass through a food mill (optional). Transfer to a large fry pan. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Drop pasta bundles into the water and cook until just cooked through but still al dente. Strain the pasta, reserving some of the cooking liquid, and add to the fry pan. Toss vigorously to coat the pasta with sauce. Add basil leaves, the remaining olive oil, the butter, if using, and half the Parmigiano. Continue tossing until homogenous, adding some of the pasta cooking water if necessary. Plate and garnish with the remaining Parmigiano and the basil tops.

Note:
The pasta is available at Guidi Marcello in Santa Monica

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Directions

1) Grate the cheese on a large box grater, then toss shavings with corn starch in bowl.

2) Add cheese/starch mixture to saucepan, along with one cup of evaporated milk .

3) Cook over low heat until melted. It will look grainy at first, but don’t fret, the sauce will thicken and come together after heating.

4) Thin the sauce to desired consistency by pouring in beer slowly and stirring.

5) Stir in jalapenos.

6) Serve immediately.

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Directions

1) In a heavy bottom pot, bring an abundant amount of water to a rolling boil.
Salt the water as if it was an aggressively seasoned soup, NOT like the ocean.
Drop your preferred pasta into the water, allow it to relax and give it a stir to avoid sticking.
Throughout the cooking process, test the doneness of the pasta, once you have reached a crunchy al dente, start your sauce.

2) In a 10-inch sauté pan on low heat, crack the black pepper, 50 turns of the mill. I prefer a mix of finely ground and coarsely ground black pepper.
Toast the pepper until its aromatic. Be careful not to burn the pepper, if it smokes, your pan is too hot.

3) Increase the flame to medium and add the butter to the toasted pepper.
Fry the pepper in the frothy butter, approx. 30 seconds being careful not to brown the butter as it will alter the taste of the finished sauce.

4) Add a six-ounce ladle of the seasoned pasta water to the pan and emulsify.

5) Bring the sauce to a boil.

6) Lower the heat.

7) With a strainer remove the pasta from the pot and add it to the sauce.

8) Toss vigorously until the pasta is coated generously with the sauce. If the pasta looks dry add another half ladle of the pasta water to the pan to moisten and continue to agitate.

9) Taste the final sauce and adjust the seasoning if needed. Bear in mind that the Pecorino Romano is highly seasoned and will increase that saltiness of the final dish. With tongs or a spoon, depending on your pasta shape, remove the pasta from the pan and arrange the pasta onto warmed plates. Spoon any excess sauce over the top. Generously grate Pecorino Romano over the top of the pasta.

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Directions for the Congee

In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add half the white parts of the scallions and all the spices. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the rice smells toasted and starts to crackle. Add chicken stock; cook, stirring occasionally, 23 to 26 minutes, or until the rice is tender and creamy. Remove from heat and season with salt and pepper to taste.

Directions for Duck/Dr. Pepper Sauce

In a saucepan combine the duck stock & dr. pepper; reduce over medium-high heat. Reduce by 75% until thick and coats the back of a spoon. Stir in the butter; reserve.

Directions for the Green Salt

Place the salt in a coffee or spice mill or small food processor. Add the bay leaves, thyme, parsley, and peppercorns. (If all the herbs do not fit, start grinding the mixture using only part of the parsley, then add more as the leaves break down.) Process until well combined and a vivid green. Set aside.

Rub the salt over the legs, rubbing a little extra on the thicker parts and around the joint. You should add 2 tablespoons of green salt to 1 pound duck legs, or about 1 tablespoon per leg. Place the legs flesh side up in a single layer in a baking dish that holds them not too snugly (use two if necessary). Cover with plastic wrap and refrigerate for 24 hours.

Preheat the oven to 190°F. It is important to check the heat from time to time Rinse the legs well under cold water and dry thoroughly with paper towels. Layer the duck legs (no more than 2 deep) in a 9/10 to 10 inch wide heavy ovenproof pot with a lid. Pour enough melted duck fat or olive oil to cover the legs. Place over medium heat just until the fat is warm. Cover, place in the oven, and cook for 10 hours.

Check one duck leg by carefully lifting it from the fat and piercing it with a paring knife. The duck meat should he meltingly tender; if necessary, return the duck to the oven for up to 2 hours longer, checking the legs frequently, Remove the legs from the oven and cool them in the fat. Once they have cooled enough to handle, gently lift the legs from the fat and place in a container. Strain the fat over the legs, submerging them in fat; transfer them to a smaller container if not completely covered with the fat. Cover and refrigerate for up to 2 weeks.

Ingredients for the Salsa

Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes.
Drain. (You should have about 1/2 cup.)
Combine hijiki, nori, shallot, anchovy, parsley, olive oil, lime zest, and jalapeno in a medium bowl; season with salt and pepper. Set aside.

Place duck over rice, drizzle with Dr. Pepper sauce. Salsa on the side.

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Directions for Vegan "Bacon"

Pre-heat oven to 400 degrees F

Use a very sharp knife to cut paper-thin slices of Tempeh off the block (thin as you can without it crumbling).
Lay the pieces in a baking dish, not overlapping.
Mix together the marinade ingredients, and pour over the tempeh slices.
Leave to marinate for about one hour. I recommend swirling the marinade over and around the slices, every now and again, to make sure they are getting marinated on both sides.

Carefully lay the tempeh slices on a foil-covered baking sheet. Bake for approx 15 minutes, or until the slices are browned and becoming crispy.

Very carefully transfer slices to cool on a sheet of paper towel.
Set aside to cool.

Directions for Craemy Sauce

Heat oil in a heavy saucepan over a medium heat.
Add the garlic, and cook gently for 1 minute – stirring to avoid the garlic browning.
Create a cornstarch slurry by mixing the cornstarch with enough of the non-dairy milk to create a thick “creamy” liquid.
Add the slurry to the pan, and add the remaining milk. Bring to the boil and whisk vigorously for about 5 minutes, until the sauce thickens.
Add the seasonings, as you continue to whisk.

Add a cup of the crumbled up bacon to the sauce and stir.

Add the pasta to the pot and combine well with the sauce.

Top with the remaining bacon bits, and vegan Parmesan.

Add vegan Parmsean shreds – I love the new one by Follow Your Heart

Finally, if you can’t be bothered to make the Tempeh bacon, you could always fry up some faux bacon. The only one I like is Benevolent Bacon

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Butternut Squash Ravioli Filling Recipe:

1. Cook squash with pinch of salt, pinch of pepper, and sachet of herbs in a casserole pan lined with aluminum foil and covered tightly with foil at 425degrees for 45min until soft.
2. When cooked, drain off any water and mash it. Do not puree.
3. Place the squash in a sauté pan and cook until dry on a very low heat, be careful not to caramelize.
4. Cool squash completely.
5. After completely cooling the squash, remove herbs sachet.
6. Mix squash with ricotta, parmesan, sage, cinnamon, and nutmeg.
7. Season with salt and pepper to taste

Ravioli size square 2.5x2.5 inches; fill with 1.5 oz of filling

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Directions

1) Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

2) Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

3) Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

4) To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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Directions

Combine in a powerful blender or food processor.

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Directions for Salmon

1. Season the salmon with above dry ingredients

2. Pour two teaspoons of oil in pan until oil becomes hot and shimmers

3. Gently lie Salmon in the pan and listen for the sizzle, sizzle!!

4. Cook each side for 4-5 mins, add cut onions after Salmon has finished cooking on one side.

Directions for Rice

1. Boil 4 cups hot water, when water has boiled pour 2 cups rice into the boiling water.

2. Leave rice in boiling water for 7-10 min until water is a milky color.

3. Strain the rice in a colander and rinse with cold water.

4. In a sauté pan, heat ¾ cup of vegetable oil. Once hot, add chopped red onion and allow to
caramelize for approx. 5 minutes until browned.

5. In a blender, puree habanero pepper, red bell pepper, and chopped tomato and add to oil for 15-20 mins. Keep stirring until it reduces - it splatters so be careful.

6. Add the tomato paste and whisk until blended. Continue on medium low heat and continue stirring for 10 more mins.

7. Add 1 cup of chicken broth or water. (If you use meat, add the broth from meat) into sauce.

8. Add curry, ginger, cinnamon, garlic powder, thyme, nutmeg, bouillon, pepper, rosemary, and salt to taste.

9. Add the rice to sauce and continue cooking until cooked through, adding water if needed.

10. Serve Salmon over rice and garnish with fresh chopped parsley.

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Directions for Salad

1) Whisk all ingredients together or use a blender (I prefer to blend).

2) In a large bowl toss the apples, farro, dates, almonds, and chicken chunks (optional).

3) Fold in the greens, toss with dressing, add a handful of parsley leafs and season with salt and pepper to taste.

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Steps

1) Mix the matcha and slippery elm in a latte cup

2) Add one ounce boiled water

3) Add steamed almond milk

4) tir in the honey

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FRUIT SALAD ICE CREAM CONE:

- Mince watermelon, cantaloupe and melon.

- Top it off with some fresh mint.

GOLDFISH CELERY SNACK

-Celery, laughing cow cheese, regular and flavor blasted goldfish

- Fill Celery with laughing cow cheese, place goldfish on cheese.

HOMEMADE UNCRUSTABLES

1. Start buy placing your favorite peanut butter and jelly filling in the middle of one piece of bread. make sure to leave some room on the outer edges, where the sandwich will seal.

2. Place the second piece of bread on top, and use sandwich sealer (or your spatula) or glass to seal sandwich, by pressing and holding firmly for 30 seconds.

3. Make sure to remove crusts while the sandwich is still in the press or glass.

4. Flash freeze sandwiches in the freezer for about 2 hours.

5. After the 2 hours, you can now place sandwiches in individual sandwich bags or all in one big freezer bag for storage.

- It will thaw in-time for lunch, or microwave for 15-20 seconds if you need to serve them immediately.

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Directions

Blend ingredients together.

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Directions for Peanut Butter & Jelly Overnight Oats

1) Add oats, non-dairy milk & chia seeds in a bowl and mix together

2) Add strawberries, water and chia seeds into a blender and blend together on high for 20 -30 seconds. Store in a container in the refrigerator overnight and in the morning, you'll have a yummy jelly!

3) Divide overnight oats into jars, top with strawberry chia jelly and peanut butter & enjoy!

4) Use Organic Ingredients When Possible

DIrections for Banana Nut Overnight Oats

1) Add oats, non-dairy milk, chia seeds and vanilla extra into a medium size bowl and mix together

2) Divide evenly between two mason jars and top with sliced banana and chopped walnuts

3) Store in the refrigerator overnight and it will be ready in the morning!

Enjoy within 3 - 5 days

Notes
Choose Organic Ingredients When Possible

Directions for Spiced Chai Overnight Oats

1) Add oats, non-dairy milk & chia seeds into a medium size bowl and mix together

2) Divide into mason jars and stir in 1/2 teaspoon of chai spice blend per person

3) Top with chopped or slivered almonds for added protein and keep in the refrigerator until you're ready to enjoy!

4) Consume within 3 -5 days

5) Choose Organic Ingredients When Possible

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Directions

Roasted Cauliflower:

1. Break Cauliflower heads into half inch florets while keeping the stem intact, put aside for chips, season with olive oil and salt.

2. Place seasoned florets onto a baking tray and roast at 500F until lightly blackened and crispy.

3. Remove from oven and season with fresh lemon juice, white balsamic and sea salt.

Cauliflower Puree:

1. Finely chop 2 heads of white cauliflower into somewhat uniform pieces, place cauliflower into cold sauce pot and add 2.5tbl of olive oil and a few pinches of salt, cover with a tight fitting lid and allow to steam on mid-high for 10 minutes while stirring every other minute to ensure the cauliflower does not burn.

2. After 10 minutes, turn the heat down to medium and continue to cook until the cauliflower is translucent and smear able when pressed between fingers.

3. Transfer cooked cauliflower to a blender and puree on high until smooth.

Onion Soubise:

1. Take one red onion, cut in quarters and peel, remove middle of the onion and slice thin with a knife of on mandolin.

2. In a medium hot sauté pan, add a touch of canola oil then the onions, quickly sauté and finish with a squeeze of fresh lime juice salt and sugar to taste.

3. Transfer to plate to cool in fridge.

Cauliflower Chips:

1. Using the stocks that you set aside when breaking down the cauliflower, shave, thinly on mandolin and marinate for 15 minutes in a liquid made from 1 cup distilled vinegar, 1/4 cup lemon juice, 1/4tsp cayenne pepper, 2tbl sugar, 1/2tbl salt.

2. After 15 minutes, transfer to dehydrator trays and dry for 8 hours at 135F, if you do not have a dehydrator, you can dry these chips on a baking tray in the oven by preheating your oven to 200F for 20 minutes, then placing the baking tray in the oven and then turning off the oven, this method goes much faster, and you must watch your product more carefully to ensure you do not burn your chips.

Presentation:

1. Place cauliflower puree on plate and spread into large circle using spoon.

2. Fill circle and stack tall roasted cauliflower (seasoned with olive oil, white balsamic, lemon juice and sea salt).

3. Top cauliflower with onion soubise, pistachios, basil leaves and cauliflower chips.

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Directions for Spiced Crema

Reduce orange juice on low with garlic, black peppercorn, coriander and allspice until garlic is soft and orange juice becomes syrupy. Blend with creme fraiche, serrano, cilantro until fully incorporated and smooth. Season with salt to taste. Refrigerate 2 hours before serving.

Directions for Asian Pear & Apple Salsa

Small dice asian pear and granny smith apple, brunoise jalapeno and red onion and place in mixing bowl. Fine chop cilantro and add to bowl, as well as juice from limes and pineapple. Season with Salt. Let sit chilled.

Directions for Shrimp Batter

Combine all dry ingredients. Remove 1/4 cup and set aside. With rest of dry ingredients, whisk in 2 cups lite beer until fully incorporated and thin. Place shrimp in beer batter mixture, then place in bowl with dry ingredients and toss until lightly covered. Fry shrimp at 350 until golden brown. Season with salt out of the fryer.

Tortillas
Vallarta brand tortillas work best.

Cacique brand cotija cheese preferred.

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Directions for Salad

1. Chop all veggies then combine in a metal mixing bowl

2. Season veggies with salt and pepper and drizzle vinaigrette around the perimeter

3. Toss gently until thoroughly combined

4. Plate arugula in a salad bowl and top with dressed veggies on top as a garnish

5. Garnish with an additional pinch of salt and pepper

Directions for Vinaigrette

1. Gather all needed tools and portion ingredients

2. In a blender, combine all ingredients, except the oil, and blend till smooth

3. Slowly drizzle in oil to emulsify

4. Cover, label, and store properly

Tips

Vinaigrette: Make your Own.

1) Most store bought vinaigrette are high in fat content because of all the oil, overpowering flavors, and lots of preservatives and artificial ingredients. Consider making your own vinaigrette at home. To me, the point of a dressing is to tie all the flavors together; not to overwhelm a meal or be the only flavor you taste. I always keep champagne vinegar, Dijon mustard, honey, and a high-end olive oil at home to be able to whip up a vinaigrette last minute.

When making vinaigrette at home, I generally look for a flavor that will help tie everything together; in this case bright citrus like lemon, kumquat, or tangerine. I use a 2 parts acid (combination of vinegar and juice) to 1 part oil depending on how much I need, balance out with Dijon and honey and season as needed.

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Directions

1) Pile the grated carrots into a big bowl, then add the cilantro, poppy seeds, pomegranate seeds and lime juice and zest.

2) Season with sea salt and freshly ground pepper to taste and drizzle with the extra virgin olive oil.

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