6 cups fresh spinach
1 cup fresh cherries, pitted (preferably Yellow or Rainier)
½ cup toasted pistachio pieces
Wash greens and dry. Tear into bite size pieces if necessary.
Toss greens with dressing. Top with other salad ingredients.
1/2 cup Champagne vinegar
1/4 Dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Salt and pepper to taste.
Whisk ingredients together adding oil last to create an emulsion. Adjust seasonings to taste.
Makes 4 1/2 cups
4 fl. oz. heavy cream
28 fl. oz. whole milk
5 1/2 wt. oz. granulated sugar
3 fl. oz. egg yolks
2 vanilla beans, pulverized
1/8 tsp. salt
4 wt. oz. semi-sweet chocolate, melted and slightly cooled
1 Tbsp. espresso
Heat cream, milk, sugar and vanilla beans in a heavy saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.
Place egg yolks and salt in a separate bowl and whisk briefly. Still whisking, slowly add hot cream mixture into egg yolks using the liaison method. Cook over medium heat, stirring constantly, until mixture thickens slightly. Add chocolate and espresso. Don’t let it boil. Strain the mixture, and place in the refrigerator to cool. Fill the machine and freeze. Swirl in brownie batter before serving if serving soft serve. Or fold in brownie batter and place mixture in freezer to harden overnight.
Brownie Batter for Ice Cream
1/4 cup prunes (about 8 prunes)
3/4 cup water
1 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/4 tsp. salt
1/2 cup cocoa powder
1/4 cup vegetable oil
1/2 cup maple syrup
1 tsp. vanilla extract
1/2 cup walnuts, finely chopped (OPTIONAL)
In a small saucepan, combine prunes and water and simmer for 5 minutes, or until prunes are soft; allow to cool slightly. Meanwhile, in a medium bowl, combine the flour, cocoa powder, sugar, and salt, and stir until combined.
In a blender, puree prunes and simmering liquid with the oil, milk, maple syrup, and vanilla until thoroughly incorporated. Pour the wet mixture into the dry mixture, and mix until just combined. If the batter is still dry, add water 1 Tbsp. at a time, just until the batter comes together; too much water may make the batter harden more in the freezer. Mix in the walnuts.
Recipe for brownie batter from persnicketypalate.com
2 lbs fresh or frozen peaches, sliced
½ cup blackberries
2 Tbsp Amaretto
½ cup sugar, granulated
2 Tbsp corn starch
1 tsp vanilla Sugar
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. vanilla sugar
1/2 cup unsalted butter, chopped and chilled
Preheat oven to 350° F.
In a large mixing bowl, mix together filling ingredients.
In a separate large bowl, combine flour, oats, butter, brown sugar, cinnamon, and vanilla sugar until it resembles coarse bread crumbs.
Place fruit mixture in a 9x13 baking dish. Sprinkle crumble mixture over the fruit.
Bake in oven for approximately 20-35 minutes, until topping is a rich golden brown.
Tomato, Cucumber, and Corn Salad
2 Ears of corn, cooked
2 garden gomatoes
1 large cucumber
3 Tbsp apple cider vinegar
3 Tbsps extra virgin olive oil
1 Tbsp fresh cilantro, minced
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
Peel cucumber. Chop vegetables into a small mixing bowl. Add remaining ingredients and adjust to taste
Pulled Pork Sliders
8 Kaiser buns
2-3lbs Bone-in Pork Shoulder
6 cloves garlic, minced
1 cup ketchup
1/2 cup brown sugar
1/2 cup cider vinegar
1 tsp crushed red pepper flakes
1 cup onion, minced
2 qts water
Place all ingredients into a large sauce pot with lid and bring to a boil. Reduce heat to a simmer and allow mixture to cook 3-4 hours until pork reaches internal temperature of 140°F. Remove pork from sauce, but do not discard sauce.
Use fork to shred meat off shoulder and place back into sauce pot with sauce. Heat and adjust seasoning to taste.
aka Beef Massaman Curry
2 Tablespoons vegetable oil
1 Tablespoon peanut oil
1 cup pearl onions
3 garlic cloves chopped
1 1/2 lbs. beef tenderloin, cut into 1 inch chunks
3 potatoes, peeled and chopped
3 Tbsp. Massaman curry paste
2 cups coconut milk
2 cups beef stock
2 Tbsp. soy sauce or Thai Fish sauce
2 tsp. brown sugar (optional)
½ teaspoon cinnamon
½ cup green peas
Salt and pepper to taste
6 cups jasmine rice, cooked
3/4 cup peanuts, ground
Heat oils in a large sauté pan. Add onions, potatoes and beef and sauté until beef is cooked. Add garlic and curry paste and cook until garlic is light brown.
Add stock, coconut milk, sugar, cinnamon, peas, and soy sauce and simmer to blend flavors until potatoes are tender. Adjust flavors to taste. Serve over rice garnished with peanuts.
1 lb. small red new potatoes, scrubbed and halved
6 large eggs
1/2 lb. green beans, stems trimmed
2 cups grape tomatoes, halved
1/4 cup black or Kalamata olives
Salt and pepper to taste
(You can add tuna fish either canned or fresh that has been seared if desired)
Separately boil green beans and potatoes until fully cooked. Set aside to cool.
Boil eggs until hard boiled.
Chop green beans into bite size pieces. Slice potatoes into medallions. Peel eggs and slice into quarters.
Arrange all salad items neatly on a salad platter. Drizzle with dressing and serve.
Honey Balsamic Vinaigrette
1/4 cup Balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup extra-virgin olive oil
Ground pepper In a food processor blend together vinegar, mustard, honey and pepper.
Slowly add oil to create an emulsion. Toss with salad.
Makes 2 dozen
3 Granny Smith apples, peeled, cored, diced
2 Tbsp. sugar
1 tsp. cinnamon
1 cup whole milk
2 Tbsp. unsalted butter, melted
2 tsp. cinnamon
2 tsp. granulated sugar
1 tsp. nutmeg
1 Tbsp. pure vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
Vegetable oil for frying
1 1/2 cups powdered sugar
2 Tbsp. apple juice
1 Tbsp. milk
1 tsp. pure vanilla extract
In a medium mixing bowl combine apples, sugar and cinnamon. Set aside for 15 minutes.
In a large mixing bowl, whisk together milk, eggs, melted butter, cinnamon, sugar, nutmeg and vanilla. Add apple mixture and mix.
Sift together flour, salt, and baking powder. Mix dry ingredients into batter.
Heat the oil in a large skillet to 365-370° F.
Using an ice cream scoop, carefully scoop one to two scoops of the mixture into the hot oil and fry until golden brown on all sides. Remove from oil and drain on a cooling rack over a paper toweled lined baking sheet.
In a different mixing bowl, whisk together glaze ingredients and dip fritters into glaze. Return fritters to rack for a couple minutes to allow glaze to set up.
1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese
Preheat oven to 400° and heat grill. Place water in a bowl, stir in yeast, att 1tsp sugar. Cover with plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, 1/4 cup of olive oil and salt. Mix ingredients well by hand or in food processor. Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).
Shape the dough into a ball and place into an oiled bowl. Cover with plastic wrap. Let dough rise until double in bulk for 40 minutes.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4" thickness. Brush lightly with olive oil and sprinkle with salt. Grill pizza dough then remove from grill and place on cookie sheet.
Top with cheese. Bake in oven for 5 minutes or until cheese melts. Remove and cut to serve.
1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks
1 cup dry white wine
4 qt. vegetable stock
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 cup green beans, chopped into ½ inch pieces
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, beans, potatoes and cook, stirring frequently for 10 minutes until the vegetables are caramelized. Add the wine to deglaze the pan. Pour in the stock and allow to simmer 20-30 minutes. Then add the spinach and meatballs stirring occasionally for 5 minutes.
Season to taste with salt and pepper. Serve in large bowls with plenty of Parmesan cheese.
2 1/2 cups graham cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt
In a large bowl, combine crust ingredients, mix well. Divide the dough into 48 one-inch balls. Press balls into miniature muffin tins with a tart tamper.
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 cup key lime juice
1 tsp lime extract
2 (8 oz.) pkg. cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 2 limes – 2 additional limes to slice for garnish
1 envelope unflavored gelatin, sprinkled over 1/4 cup cold water to soften
In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended.
On low speed, add key lime juice, vanilla sugar, lime extract, salt, zest and juice of 2 limes. Increase speed and beat until blended.
Heat gelatin in microwave 10 seconds to melt. Stir into lime filling. Fold in whipped cream. Fill mini crusts, and then refrigerate muffin tins for 2-3 hours or overnight. Garnish with lime slices dredge in granulated sugar and serve.
Makes 4 Servings
3 medium fennel bulbs (1 1/4-1 1/2 lbs) shaved
1/3 cup extra virgin olive oil
Juice from 2 Meyer lemons
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
¼ cup of grated parmesan
2 tablespoons flat-leaf parsley, chopped
If the fennel still has its stalks, trim them away and any unattractive outer leaves. Use an Asian Mandoline to shave fennel into paper-thin slices.
Place the lemon juice, salt and pepper in a large bowl, slowly add the oil and whisk to combine. Add the fennel and toss to coat each slice with some of the vinaigrette.
Mound the salad attractively on a platter or divide among 4 plates. Sprinkle the parmesan cheese over the salad. Finish with parsley and serve.
1/4 cup extra-virgin olive oil
1/2 cup green onions, chopped finely
2 sweet red or yellow peppers, cored, trimmed & sliced thin
2 zucchini, peeled and sliced thin
2 carrots, peeled & chopped
6 asparagus stalks, chopped
1/4 cup fresh or frozen peas
1/4 cup dry white wine
1/4 cup vegetable broth
1 tsp. fresh basil, minced
1 tsp. fresh oregano, minced
Salt and pepper to taste
1/2 lb. elbow macaroni pasta
1 tsp. Italian parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese
½ cup shredded provolone cheese
Heat 1/4 cup olive oil in a 12-inch sauté pan. Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.
Add wine and broth. Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese. Add salt and pepper to taste.
Bring a 12-quart pot of water to a boil. Add salt, then pasta and cook until “al dente”.
Drain pasta and toss with sauce.
Sprinkle with parsley and remaining cheeses, and serve.
Makes 12-16 bars
1 1/2 cups AP flour
1 1/2 cups quick-cooking oats
1 cup tightly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter, room temperature
1/2 cup honey
3 tablespoons corn starch
3 Granny Smith apples, peeled, cored, small chopped
1/2 cup coarsely chopped walnut pieces
Preheat oven to 350°F. Line a 13 by 9 baking dish with aluminum foil and spray foil with cooking spray.
In large bowl, stir together flour, oats, brown sugar, baking soda, salt and butter with until crumbly. Reserve 1 cup of the mixture and set it aside. Take remaining crumble mixture and press firmly into the bottom of the prepared pan. Bake for approximately 10 minutes until it begins to get a golden brown color.
In a separate bowl, combine honey and corn starch. Mix with apple and walnuts and spread fruit mixture over crust. Sprinkle reserved crust mixture evenly over the top.
Bake 20 to 25 minutes or until golden brown. Cool completely.
Recipe by Chef Tim McCoy
Makes 30 pot stickers.
2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar
Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.
Blanch cabbage in boiling salted water and drain well. Set aside.
In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.
After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.
Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.
Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.