Parchment Paper Baked Salmon With Asparagus Lemon And Dill

 

Parchment Paper Baked Salmon

With Asparagus Lemon And Dill

Ingredients:
36-40 asparagus spears, ends removed
4- 175g (6oz) thick salmon fillets, skin removed
4 tbsp extra-virgin olive oil
salt and pepper to taste
8 fresh dill sprigs, plus more for garnish if desired
1 large lemon, sliced thinly

Directions:

Preheat your oven to 400°F and place a large rectangular piece of parchment paper on your work surface. 

Place about 8 to 10 asparagus spears in the center but slightly off to one side of the parchment paper. 

Place a salmon fillet over the asparagus, drizzle with a little bit of olive oil, season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds. 

Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet. 

Bake in the preheated oven for 10 to 12 minutes. Remove from oven, let sit for 5 minutes and then carefully cut open the parchment paper. 

Garnish with additional fresh dill and serve immediately.

Boston Baked Beans

Boston Baked Beans 

James Beard Style

The trick to good baked beans is cooking them very slowly with indirect heat. James Beard's recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart.

Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills -- if you can peel an onion and boil water, you're all set -- but it will easily take up an afternoon. Plan it for a day when you're at home.

My experience is to use the molasses.  Dk. Brown Sugar makes them too sweet and lacking flavor.

Ingredients:
Boston Baked Beans
2 cups of white pea beans (navy beans)
1 scant teaspoon salt, plus more to taste
1 medium onion, peeled
4 pork spareribs, or 8 baby-back ribs
1/3 cup dark brown sugar or molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper.

Directions:
In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.


Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion -- yes, whole -- and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours. 

Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more. Serves 6. 

Adapted from "The James Beard Cookbook," by James Beard.

Cannoli Tiramisu

CANNOLI TIRAMISU

 

TIRAMISU WITH CANOLI FILLING, CHOCOLATE 

CHIPS, CHERRIES AND PISTACHIO NUTS                                  

Serves 8 to 12.

 Ingredients:

1 cup water

1 cup sugar

2 T. Myer's rum

2 (3 ounce) packages soft ladyfingers

2 cups heavy whipping cream 

3/4 cup sifted powdered sugar 

1 1/2 lbs. whole milk ricotta cheese, drained if watery

1 tsp. vanilla

1 tsp. orange zest

1/4 cup mini-chocolate chips

1/4 cup diced dried cherries

1/4 cup chopped toasted salted pistachio nuts

 *

Directions:

1. Combine water and sugar in a small saucepan and heat until sugar dissolves, stirring constantly. Bring just to a simmer. Remove from heat and cool. Stir in

Rum.

2. Separate ladyfinger sections leaving the individual fingers attached. Lay half the

ladyfinger sections, round side down, in a 9 x 12 inch glass dish. Brush well with syrup to saturate.

3. With mixer, beat whipping cream with powdered sugar until soft peaks form. Remove half the cream to a bowl and set aside.  Fold ricotta cheese into remaining cream.  Gently fold in the vanilla, orange zest, chocolate chips and cherries. 

4. Spread mixture evenly over the ladyfingers.  Top with a second layer of ladyfingers and brush with more syrup.  Spread the reserved cream over the ladyfingers; cover and refrigerate for at least 4 hours and up to 12 hours to set.  Just before serving, sprinkle with pistachio nuts, pressing them down lightly into the cream.  Cut into squares to serve.

Watermelon And Sweet Onion Salad With Fresh Mint And Feta

Watermelon And Sweet Onion 

Salad With Fresh Mint And Feta

Ingredients:
1 small red onion, thinly sliced into rings 
1/4 cup red wine vinegar, divided use 
1/4 cup extra-virgin olive oil

1 T. chopped fresh mint leaves
Salt and pepper to taste
2 oz. sheep’s milk feta cheese, crumbled 
2 1/2 lb. seedless watermelon

Serves 6.

Directions:

1. Place sliced onions in a bowl of cold water and stir in 2 T. vinegar. Let stand for 30 minutes; drain well.

2. Whisk remaining 2 T. vinegar with olive oil. Stir in mint and season to taste with salt and pepper; set aside.

3. Peel watermelon and cut flesh into bite-size pieces. Place in a large bowl and toss with drained onions and feta cheese. When ready to serve, toss with dressing, tossing gently to coat well.

Crab And Shrimp Bisque

Crab And Shrimp Bisque

Ingredients:

3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine*

Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. 

Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. 

Warm the milk in another saucepan over medium heat. 

Slowly stir in the warmed milk and continue cooking and stirring until thickened. 

Add the freshly ground black pepper, tomato paste, and heavy cream. 

If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. 

Stir in the crab, shrimp, and the sherry. Bring to a simmer.  Serve hot.

*Sherry is a wine which is fortified with brandy. Dry sherry is a good choice for this recipe. After sherry is opened, it should be stored in the refrigerator.

**When you puree hot soup, don't fill the blender more than half full. If too full, the pressure from the steam can cause an explosion, forcing the top off of the blender. To avoid that, puree any hot liquids in small batches, and hold the blender cover on with a folded kitchen towel in hand.


Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.

Replace the green onions with finely chopped shallots. 

If d esired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Cherry Almond Macaroons

Cherry Almond Macaroons

Coconut is a great source of dietary fiber and iron, and tart cherries are known for their anti-inflammatory properties. Rich in flavor, these cookies don’t need to be loaded with sugar. Drizzle them with chocolate to dress them up a bit. They will freeze well in a sealed container. 

Ingredients:

1⁄2 cup egg whites, from about 4-5 large eggs

1 pinch sea salt 

2 tablespoons honey

1 cup almond flour or ground almonds
1 cup unsweetened shredded coconut

1 teaspoon almond extract
1⁄2 cup dried tart cherries, chopped coarsely
2 ounces melted bittersweet chocolate, for drizzling (optional)

*

Directions:
Preheat the oven to 350 degrees. 

Beat egg whites in an electric mixer with the sea salt until they form stiff peaks. Add honey and beat again until stiff. Fold in the almond flour, coconut, almond extract and cherries. 

Line a baking sheet with parchment paper. Using a tablespoon, scoop
the batter onto the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies are golden brown. 

Allow macaroons to cool completely before drizzling with melted chocolate or serving. 
Makes 2 dozen cookies. 

Mexican Street Corn Salad

Mexican Corn Street Salad

Ingredients
6 ears of corn, grilled
1/3 cup mayo, more as desired
1 teaspoon chili powder
1/4 teaspoon cayenne, more to taste
1/2 teaspoon onion powder
1 garlic clove, grated
1/4 cup chopped cilantro leaves, more for garnish
Juice of 1/2 lime
Pinch fine sea salt
Pinch black pepper
Optional: 1/3 cup cotija or feta cheese, more for garnish

Directions
Preheat grill to medium-hot.

Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. 

Alternatively, you can boil corn instead of grilling!

Remove and let cool slightly. Cool enough to cut the corn.Cut kernels off of the cob and place into a bowl.

In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.  Pour over corn, garnish, and serve.

Recipe Notes

In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

*Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.

Grilled Portabello Burger

Grilled Portabella Burger

Ingredients:

4 portobello mushroom caps

2 tablespoons balsamic vinegar

1 tablespoon low sodium soy sauce

1tablespoon olive oil

1 tablespoon chopped rosemary

1-1/2 teaspoons steak seasoning like Montreal Steak 

    Grill Mates

4 thick slices red onion

4 ounces reduced-fat Swiss, sliced thin (Alpine lace)

4 thin slices tomato

1/2 avocado, sliced thin

Baby spinach

4 whole-wheat buns

Ingredients:

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. 

Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

Top the mushrooms with cheese during the last minute of cooking. While the mushrooms cook, grill the onions about one minute on each side and grill the buns until toasted.

To finish, place the spinach and grilled Portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Coriander Ale-Brined Chicken Thighs

CORIANDER ALE-BRINED CHICKEN THIGHS  

Serves 6.

Ingredients:

2 tablespoons minced garlic

3 tablespoons cracked coriander seeds

1/2 teaspoons coarsely ground black pepper

2 tablespoons kosher salt

2 tablespoons dark brown sugar

3/4 to 1 cup IPA or other pale ale

3 tablespoons frozen apple juice concentrate

1-6 oz. can pineapple juice

Few dashes Tabasco

12 boneless skinless chicken thighs

2 tablespoons grapeseed or vegetable oil

Directions:

1. Combine all the ingredients in a bowl except the chicken and oil; stir until salt and sugar dissolve.  Add the chicken thighs, cover and let brine for 2 to 3 hours in the refrigerator.

2. Preheat grill. Remove chicken from brine and rinse quickly.  Pat completely dry and brush with oil.  Grill chicken for 5 to 6 minutes per side or until completely cooked through and well browned but not scorched.  

Great served with a Quinoa Salad.

Lemony Crisp Chicken

Lemony Crisp Chicken

Ingredients:
1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Directions:

In a small bowl, whisk the first five ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. Drain chicken, discarding marinade in bag. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. 

Yield: 8 servings.

Crisp Chicken Schnitzel With Lemony Spring Herb Salad

Crisp Chicken Schnitzel With 

Lemony Spring Herb Salad

Ingredients:

6 anchovy fillets
1 small garlic clove
Kosher salt and freshly ground black pepper
Finely grated zest of 1 lemon
2 1/2 tablespoons fresh lemon juice
7 to 8 tablespoons extra virgin olive oil, to taste
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
1 1/4 pounds chicken cutlets, pounded to 1/8-inch thick
Safflower, peanut or vegetable oil, for frying
2 quarts mixed baby greens
2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)
1 scallion

Directions:
1. Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.

2. Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.

3. Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).

4. When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.

5. Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.

Yield: 3 to 4 servings.

Currywurst Poutine

Currywurst Poutine

Ingredients:
One 28 to 32oz. Pkg. frozen steak fries

2 tablespoons extra virgin olive oil

3/4 lb. bratwurst, cut into 1/2 inch dice

1 cup minced red onion, plus more for serving  

2 tablespoons all-purpose flour

2 cups whole milk

1/2 lb. Emmental cheese

Kosher salt and pepper

Chopped parsley and curry catsup, for serving

Directions:

Preheat oven to 450 degrees. Spread the fries on a large baking sheet.  Bake about 20 minutes, until crisp. 

Meanwhile, in a medium saucepan, heat the oil.  Add the bratwurst and cook overmoderately high heat, stirring until browned in spots, 5 minutes.  Using a slotted spoon, transfer to a bowl. Add 1 cup of onion to the saucepan and cook, stirring until softened.  Stir in the flour to coat.  Gradually stir in the milk and. Ring to a. Oil.  Simmer over moderately low heat until slightly thickened,  about 7 minutes.  Remove from the heat.  Stir in the cheese.  Season with salt and pepper.

Mound the fries In the middle of the baking sheet and spoon the sauce on top.  Scatter the braturst and the remaining cheese on top.  Bake for 7 minutes until the cheese is melted.  

Sprinkle with red onion and parsley.  Drizzle with curry ketchup and serve right away.

Sancerre-Poached Scallops And Soft Grits

Sancerre-Poached Scallops And Soft Grits

Ingredients:
1 quart chicken or low sodium broth
1 cup quick-cooking grits
1/4 cup finely grated Parmigiano-Reggiano
6 tablespoons unsalted butter
Kosher salt and pepper
1 shallot sliced
2 garlic cloves, crushed
2 cups Sancerre
12 jumbo sea scallops (1 1/2 lbs)
1/2 cup hazelnuts, toasted, skinned and chopped
Snipped chives for garnish

Directions:
In a medium saucepan, bring the chicken stock and 1 cup of water to a boil.  Gradually stir in the grits and simmer overe moderately low heat, stirring frequently until the grits are tender, about 15 minutes.  Remove from the heat and stir in the cheese and 2 tablespoons of the butter.  Season with salt and pepper.  Keep warm over a very low heat: stir in tablespoons of water if too thick.

Meanwhile, in another medium saucepan, melt 2 tablespoons of the butter over moderate heat.  Add the shallot, garlic and a pinch of salt and cook until softened, about 3 minutes.  Carefully add the wine and bring to a simmer, until cooked through, 5 to 7 minutes.  Transfer the scallops to a plate and keep warm.  Discard the poaching liquid.

In a small skillet, melt the remaining 2 tablespoons butter.  Add the hazelnuts and cook, stirring until warmed, about two minutes.  Serve the scallops over the grits, topped with the hazelnuts and snipped chives.

Thin Spaghetti With Crab And Asparagus

Thin Spaghetti With Crab And Asparagus

Ingredients:
1 lb. thin spaghetti

1 lb. asparagus, trimmed and cut into 1-inch pieces

1 stick unsalted butter

2 basil sprigs plus leaves for garnish

1/4 cup freshly grated Parmesan plus more for serving

Kosher salt and pepper

1 lb. jumbo lump crabmeat

Directions:

In a large saucepan of salted boiling water, cook the pasta until almost al dente, 5 to 7 minutes.  Add the asparagus and cook until the pasta is al dente and the asparagus is crisp tender, about 2 minutes longer.  Reserve 1 cup of the cooking water, then drain well.

Meanwhile in a very large skillet, melt the butter with the basil sprigs over moderate heat.  Add the pasta and asparagus, the 1/4 cup cheese and 1/2 cup of the cooking water.  Cook over moderate heat tossing, until the pasta is coated in a light sauce, about 3 to 5 minutes, adding more of the cooking water if needed.  Season the pasta generously with salt and pepper.  Gently fold in the crab and cook until hot, 1 to 2 minutes.  Discard the basil sprigs and garnish with basil leaves and serve, passing more cheese at the table.

  

Penne Tossed With Ricotta Cheese And Sausage

Penne Tossed With Ricotta Cheese And Sausage

Serves 2 as a main dish and 4 as a side dish.
Ingredients:
1 T. olive oil
1/2 lb. spicy or mild Italian sausages
1/2 lb. penne pasta
1/2 lb. whole milk ricotta cheese
2 T. chopped Italian parsley
Pinch red pepper flakes
Pinch freshly grated nutmeg
Salt and pepper to taste
1/2 cup freshly grated Pecorino Romano cheese

Directions:
1. Heat olive oil in a medium nonstick skillet over medium high heat. Remove sausage casings and break into 1 inch pieces into the skillet. Cook, stirring often, for 8 to 10 minutes or until sausage is cooked through; set aside.

2. Cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain pasta, reserving 1 cup cooking liquid

3. To the hot pasta cooking pot add the ricotta, 3/4 cup pasta cooking liquid, parsley, red pepper flakes and nutmeg. Stir to combine and stir in cooked sausage and then the pasta. Mix in remaining cooking liquid if necessary to thin sauce further. Stir in half the Romano and serve pasta immediately topped with remaining cheese. 

Crab Summer Rolls With Nuoc Cham Sauce

Crab Summer Rolls With Nuoc Cham Sauce

Ingredients:

1/4 cup fresh lime juice

3 tablespoons Asian fish sauce

3 tablespoons sugar

Nuoc Cham:

2 tablespoons water

1/2 Thai red chile, minced

1 1/2 teaspoons toasted and ground sesame seeds

1 tablespoon minced scallion

1 1/2 teaspoons minced cilantro

1 1/2 teaspoons minced mint

Rolls

4 oz. rice noodles

Boiling water

Twenty 8-inch round rice paper wrappers

1 pound jumbo lump crabmeat, picked over

1/2 English cucumber-halved lengthwise, seeded and

     cut into julienne 

2 cups shredded iceberg lettuce

2 cups mung bean sprouts

2 cups mint leaves

2 cups cilantro leaves

1/2 cup crushed roasted salted peanuts, plus more

     more for sprinkling 

Directions: 

Make the nuoc cham:

In a small bowl, whisk together all of the ingredients.

Make the rolls:

In a medium deep baking disk, cover the noodles with boiling water and let stand until softened, about 20 minutes.  Drain well and pat dry with paper towels.

Fill a large, shallow bowl with very hot water (not boiling).

Soak the rice paper in the water just until pliable, about 30 seconds.  Spread on a work surface.

Top the wrapper with some of the crab, noodles, cucumber, lettuce, bean sprouts, mint, cilantro, and peanuts.  Tightly fold the wrapper over the filling, tuck in the sides and roll up about halfway.  

Lay a scallion across the wrapper with 1 inch overhang on both sides and tightly roll up.  Transfer to a platter and cover with a damp towel.  Repeat with the remaining wrappers and fillings.  Serve the rolls with Nuoc Cham sauce and a bowl of hoisin sauce sprinkled with Siracha and peanuts.

Make Ahead:

The summer rolls can be covered with a damp paper towel and refrigerated for up to one hour.

MAIN NAVIGATION

ROSEMARY SHARP CHEDDAR APPLE MUFFINs

Ingredients:

Preheat your oven to 450°F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, combine 3-1/2 cups of grated apples (that’s about 3 large) Gala
1 cup of unsweetened applesauce, 
½ cup of buttermilk, 
½ cup of liquid honey, 
½ cup of avocado puree (that’s about 1 large), 
1 tbsp of pure vanilla extract  
3 large eggs.

Mix all the ingredients well with a whisk until all they are evenly combined.

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…And mix delicately with a large wooden spoon or rubber spatula until just incorporated, no more.

Divide the batter equally between the muffin cups; the batter will mound higher than the paper cups, that’s perfectly normal.

If you preferred smaller (and less flat!) muffins, you could also divide the batter between 18 to 24 paper cups, instead. Of course, you’d need to adjust cooking time accordingly.

Place your muffins in the preheated 450°F oven for 10 minutes and then lower the oven temperature to 350°F. Continue baking your muffins for another 18-20 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.

Keep the finished muffins in the refrigerator in an airtight container for up to a week, or freeze for up to a few months.  Flavor is best when served cold!

Chickpea And Roasted Red Pepper Dip

Chickpea And Roasted Red Pepper Dip

Ingredients:
15 ounce can Garbanzo beans

1 roasted red pepper, skin and seeds removed

2 tbsp. fresh parsley, leaves only

2 cloves garlic

1 Tbsp. sesame oil

Juice of 1 lemon

Salt and fresh pepper

Directions:

Combine all ingredients in a food processor. Add a little water if it is too thick. Blend until smooth. Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.

Serves: 4; Serving Size: ¼ cup

Lemon Cake With Lemon Curd

Lemon Cake With Lemon Curd

Ingredients:
Lemon Curd
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
6 tablespoons unsalted butter, softened, cubed

For the cake
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted sliced almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

*

PREPARATION

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

Dry Seasonings And Mixes

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

Rhubarb Raspberry Crostata

Rhacrostata, which is basically a rustic pie baked on a sheet pan. It can be filled with almost any fruit but this raspberry rhubarb crostata made my guests go berserk. This recipe makes enough pastry dough for two crostatas, so you can double the filling or save half of the dough for another time."  Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.  

Ingredients 
Pastry (makes enough for 2 crostatas): 
2 cups all-purpose flour  
1/4 cup granulated sugar  
1/2 teaspoon kosher salt  
1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced  
1/4 cup ice water   
Filling: 
1/4 cup cornstarch  
1 1/4 pounds rhubarb, cut crosswise into 1/2-inch-thick slices (about 4 cups) 
6 ounces raspberries  
2/3 cup granulated sugar  
1/4 cup freshly squeezed orange juice 
1 teaspoon grated orange zest   
1 extra-large egg beaten with 1 tablespoon water, for egg wash  
Turbinado or demerara sugar, such as Sugar in the Raw  

Directions:
Method Make the pastry: Place the flour, granulated sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. 

Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. 

Turn the dough out onto a well-floured board, cut in half, and form into 2 disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)  

Make the Filling 
Place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. 

In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.   

Preheat the oven to 425°F. 

Line a sheet pan with parchment paper.   Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1 1/2-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. 

Cool for 30 minutes and serve warm or at room temperature.  
Note: if the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out.  Serves 4 to 6