Strawberry Cheesecake Parfaits

Ingredients:

• 1 pound of strawberries
• 2 tablespoons sugar, divided
• 1/2 cup graham cracker crumbs
• 2 tablespoons melted butter
• 12 ounces of cream cheese, room temperature
• 1/2 cup sour cream
• 2/3 cup confectioners' sugar, sifted
• 2 teaspoons Amaretto
• 1 cup heavy cream
• mint springs, for garnish

Instructions:
Slice the strawberries into a bowl and sprinkle with one tablespoon of sugar.  Toss and set aside.
Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar.
Beat cream cheese with an electric mixer until smooth.  Add the sour cream, confectioners' sugar and Amaretto and beat until combined.
In another bowl, whip the cream until stiff peaks form.  Fold into the cream cheese mixture.

Assemble Parfaits:

Place about a tablespoon of the graham cracker "crust" in the bottom of your glasses.  Layer some of the cheesecake filling in the glasses, then some of the strawberry topping and sprinkle some more of the graham cracker on top. (Amounts will vary according to how many parfaits you are making, so just adjust accordingly). Repeat layers and top with mint.

Refrigerate until ready to serve.

Seafood Casserole

serves 6
Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped leeks
• 1/2 cup chopped fennel
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, grated or minced

For the Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 vegetable bouillon cube
• 1 cup milk
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1/2 teaspoon sea salt
• 1/8 cup Sherry
• 1 cup freshly grated Parmigiano Reggiano cheese

• 1 pound medium shrimp (or large shrimp, cut in half)
• 12 ounces firm white fish (I used halibut), cut into one inch pieces
• 10 ounces bay scallops (or sea scallops, cut in half)
• 1 9-ounce box of frozen artichoke hearts, thawed

• 1/2 cup chopped parsley
• 1/2 cup fresh bread crumbs
• 1/2 cup freshly grated Parmigiano Reggiano cheese

Instructions:
Preheat oven to 350 degrees F.

In a large skillet, heat the olive oil and butter together.  Add the leeks, fennel, salt and pepper and saute, over medium heat for about 5 or  6 minutes, until the vegetables are softened.  Add the garlic and saute one minute more.  Transfer to a large bowl.

Make the sauce:
In a medium saucepan, melt the butter and add the flour, stirring with a whisk. Cook the flour for a couple of minutes and add the bouillon cube, whisking til it dissolves. Slowly add in the milk, whisking.  Add the nutmeg, sea salt and pepper. Whisk until sauce is creamy and thick. Add the Sherry. Turn off heat and add the cheese. 

Add the sauce to the vegetables in the bowl and mix well together.  Add the seafood and artichoke and mix gently.  Pour into a baking dish (3-quart is a good size).  

Mix the chopped parsley, bread crumbs and cheese together in a small bowl. Sprinkle over the top of the casserole.  Bake at 350 degrees F. for about 25 minutes.  Broil the top for about one minute, until it is golden brown.

Serve over rice or noodles.  There's lots of broth, so serve some nice crusty bread with it.

Cherry Tomato Puff Pastry Tart

Ingredients:

• 1 sheet of frozen Puff Pastry (I used Pepperidge Farms)
• 1 pint cherry tomatoes
• olive oil, salt, pepper 
• 1/4 cup chopped herbs (I used basil and oregano)
• 1 tablespoon good quality mustard of your choice (I used one that had horseradish in it)
• 1/3 cup  shredded mozzarella cheese
• 1/3 cup  grated Gruyere cheese
• 1/3 cup  grated Parmigianno Reggiano cheese

Instructions:

Thaw the frozen puff pastry by either putting it in the fridge overnight or laying it out on the counter, wrapped, for about 30 minutes.  Preheat the oven to 400 degrees F.

Meanwhile, cut the cherry tomatoes in half and toss in a bowl with some olive oil, salt, pepper and the chopped herbs. 

Place a sheet of baking parchment (or a Silpat) on a baking pan.  

Place the thawed puff pastry on a lightly floured counter.  Unfold the flaps.  Lay a sheet of plastic wrap on top of the pastry and, with a rolling pin, just slightly roll the dough so the seams are not so prominent.  Transfer the dough to the baking sheet.

With a very sharp small knife, score the puff pastry all along the sides about 1/2 inch, to just make a small border.  Inside the border, dock the pastry with a fork. Very thinly spread the mustard on the pastry. Sprinkle the cheeses on the mustard and top with the tomatoes (make sure the cut side of the tomatoes are all facing up so that their juice doesn't make the pastry too soggy).

Bake for 15 - 20 minutes until golden.

No-Bake Almond-Oat Energy Bites

Ingredients

2 ½ cups rolled oats (regular or quick-cooking)
½ cup raw pumpkin seeds (pepitas)
½ cup raisins
2 Tbs. raw sunflower seeds
1 tsp. cinnamon
½ cup almond butter
⅓ cup plus 1 Tbs. honey
2 Tbs. barley malt syrup
1 tsp. vanilla extract

Instruction

1. Grind 1/2 cup oats and 1/4 cup pumpkin seeds in food processor until powdery. Transfer to medium bowl; set aside.
2. Combine remaining 2 cups oats, remaining 1/4 cup pumpkin seeds, raisins, sunflower seeds and cinnamon in large bowl. Stir in almond butter, honey, barley malt syrup and vanilla until soft dough forms.
3. Moisten hands, and roll dough into 1-inch balls. Coat balls in oat-pumpkin seed powder. Place in freezer 20 minutes to set, then serve or store in the fridge.

Whole Wheat Pearl Couscous with Cherries & Arugula

Ingredients

Couscous
1 cup water
2/3 cup orange juice
1 1/3 cup (1/2 pound) whole wheat pearl couscous
Salad
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2/3 cup dried cherries
2 stalks celery, finely diced
3 ounces baby arugula, finely chopped
1/2 cup walnuts, lightly toasted
3 shallots, peeled and thinly sliced
Flaky sea salt and freshly ground black pepper
2 ounces young Gouda or sharp white cheddar

Instruction

Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper. When the couscous is done (it will have absorbed all the liquid) spread it out on the baking sheet to cool.
Whisk together the orange juice, olive oil, and red wine vinegar in a glass measuring cup. Add the dried cherries and microwave for 2 minutes on HIGH. (Or, bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat.) Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup, and reserve it.
When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.
Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve warm, or at room temperature.

Steel-Cut Oats with Maple-Roasted Apples and Cheddar

Serves 4

Ingredients

For the apples:
4 firm, crisp apples (about 2 pounds) such as Granny Smith or Honeycrisp
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
For the oats:
1 tablespoon unsalted butter
1 cup steel-cut oats
3 cups water
1 cup whole milk
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
3/4 cup grated sharp cheddar cheese, plus more to top
Brown sugar (optional), to top
Heavy cream (optional), to top
Sea salt (optional), to top

Instruction

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Quarter each apple and cut away the core/seeds. Slice into 1/2-inch cubes.
In a small bowl, combine the maple syrup, cinnamon, nutmeg and salt. Turn the apples out onto the prepared baking sheet, and pour the maple mixture on top. Use your hands to toss until the apples are evenly coated. Spread them out in a single layer. Break apart the slice of butter and scatter small pieces over the apples.
Roast until soft and fragrant (but not mushy or collapsing in on themselves), about 17-20 minutes depending on type of apple. As they roast, baste them with the maple juices to keep them from drying out and sticking. After they are finished cooking, remove from the oven and set aside.
In a medium-sized heavy bottom skillet, heat butter over medium heat until melted. Add the oats, stir, and toss gently in the pan until light brown and fragrant, 1-2 minutes.
Bring water, milk, vanilla and salt to a simmer (just barely a boil) in a separate medium saucepan. Stir in the toasted oats. Return to a slow boil, reduce heat to low, and partially cover. Let the porridge cook without stirring until it has begun to thicken and the oats are soft, about 30 minutes. Gently stir in the cheese and place the lid back so it's partially covering the pot. Continue cooking for additional 5-10 minutes, or until oats have soaked up majority of liquid and are at desired consistency.
When finished cooking, scoop into serving bowls and top with roasted apples and a sprinkle of extra cheddar. Add a little brown sugar, sea salt, additional maple syrup or heavy cream if you'd like. If you have leftovers, store the oats and apples in separate containers and refrigerate for up to 5 days.

Eggs in Clouds

ingredients

• 4 eggs

• 1/4 cup grated pecorino-romano

• 1/4 cup chopped chives

• 1/4 cup crumbled bacon

• Pepper

directions

• Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

French Crullers

adapted from http://userealbutter.com/2012/03/09/french-cruller-doughnuts-recipe/
from Doughnuts by Lara Ferroni

Ingredients

1 cup water
6 tbsps (3 oz.) unsalted butter
2 tsps (10 g) superfine sugar (I used regular sugar)
1/4 tsp salt
1 cup (135 g) all-purpose flour, sifted (I never sift anything)
3 large eggs
1-2 egg whites, slightly beaten
vegetable oil for frying
honey glaze
honey glaze
1 1/2 cups (150 g) confectioners’ sugar
1 tbsp honey
3 to 4 tbsps milk or water

Instruction

Bring the water, butter, sugar, and salt to a brisk boil in a heavy-bottomed saucepan. Stir
in the flour all at once and continue stirring until the flour is completely incorporate.
Keep stirring over medium-high heat. Lara says the more moisture you can remove, the
more eggs you can mix in later which will result in a lighter pastry. When you see a thin
film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the
bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it
cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the
previous has been completely incorporated into the dough. Then add the egg whites a
little bit at a time (I used two egg whites) until the dough becomes smooth and glossy
and holds a little shape (not much). Lara warns not to add too much egg white or else
the crullers will become heavy. Transfer the dough to a large pastry bag fitted with a 1/2-
inch star tip.
Fry the crullers in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan.
The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of
parchment. Lightly grease the squares on one side (I brushed with vegetable oil) and
pipe a ring of dough onto each of the squares. When the oil has reached temperature,
carefully place a cruller, paper-side up, into the hot oil. Do this one at a time unless you
like the idea of hot oil burns and other disasters. After a minute or so, I would use tongs
and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns
golden (about 2 minutes), flip it over and let it fry for another couple of minutes before
removing it to drain on a cooling rack or paper towels.
Make the glaze: While the crullers cool, mix the confectioners’ sugar, honey, and milk
together until smooth.

Chubby Chicken and Cream Cheese Taquitos

Ingredients

• 3 cups cooked shredded chicken (I like rotisserie)
• 6 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/2 cup salsa
• 1 + 1/2 cups shredded sharp cheddar cheese
• 1 + 1/2 cups chopped baby spinach, stems removed
• coarse salt and fresh black pepper, to taste
• 9 - 10 (6-inch) flour tortillas
• vegetable or canola oil, for frying
• sour cream/quacamole/salsa/taco sauce/ranch
  

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium heat, cook tortillas in batches, until golden brown on each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Whole Grain Morning Glory Muffins

Makes 16 standard-size muffins

Ingredients: 

1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon table salt
1/2 teaspoon ground ginger
2 large carrots, peeled and grated (about 1 cup)
1 large tart apple, peeled, cored, and grated
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries
3 large eggs
2 ripe bananas, mashed
1/2 cup canola oil
1/4 cup olive oil
2 tablespoons molasses
2 teaspoons pure vanilla extract

Method:

Preheat the oven to 375°F. Lightly grease 16-standard size muffin cups or fill with liners and lightly grease.
In a large bowl, whisk the whole wheat flour, all-purpose flour, ground flaxseed, sugar, baking soda, cinnamon, salt, and ginger. Add the carrots, apple, coconut, pecans, and cranberries and stir until combined.
In a separate bowl, whisk the eggs, bananas, canola oil, olive oil, molasses, and vanilla. Add the liquid ingredients to the dry ingredients and stir until blended. Divide the batter evenly among the 16 muffin cups.
Bake the muffins for about 22-24 minutes, until golden brown but still just slightly undercooked in the center (they will finish cooking while cooling). Rest the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.

Chicken Marsala

Serves 4-6

Ingredients: 

For the chicken:
3 large boneless, skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets
Wondra flour or all-purpose flour, for dusting
2 tablespoons canola oil
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
For the marsala mushroom sauce:
1 pound baby bella or button mushrooms, cleaned and sliced
3 tablespoons unsalted butter, divided
1 cup dry marsala wine
1 cup warm beef stock, preferably homemade or low-sodium
1 tablespoon tapioca flour, optional for a thicker sauce (see Recipe Notes, below)
Kosher salt and freshly ground black pepper

Method:

Preheat oven on its lowest setting (160°F or so).
Place the cutlets between two layers of plastic wrap and pound each to 1/4" thickness. Pat dry and season with salt and pepper. Dust with flour. Heat oil in a large skillet over medium-high heat. Add the butter. Working in batches, brown the chicken, about 3 minutes per side. Place in an ovenproof baking dish, cover with aluminum foil, and keep warm in the oven. (See Recipe Notes, below.)
With the heat still on medium-high, add the mushrooms to the skillet and, if there isn't oil left from the chicken, up to 2 tablespoons additional butter. Add the mushrooms and cook until their juices start to release, about 3 minutes. Add the marsala and cook at a vigorous simmer until reduced by half, about 15 minutes. (Do not stir.) Add the stock and continue to cook until it reaches a thick, saucy consistency, another 10-15 minutes. Remove from heat and swirl in the remaining tablespoon of butter. Season with salt and pepper, to taste.
Pour the mushroom sauce over the chicken. Serve with mashed potatoes or white rice.

Shaved Fennel, Roasted Tomato & Pistachio Salad with Creamy Yogurt Dressing

Inspired by The Walrus and the Carpenter, Makes 4 servings

Ingredients: 

1 teaspoon white wine vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil

1/4 cup 2% Greek yogurt
Black pepper
1 large fennel bulb
1/2 cup slow-roasted cherry tomatoes (recipe below)
1/4 cup shelled, salted pistachios

Method

In a small bowl, whisk together the vinegar, lemon juice and salt. Slowly drizzle in the olive oil, whisking continuously, until emulsified. Add the yogurt and whisk until smooth. Season to taste with black pepper and set aside.
With a mandoline or sharp knife, cut the fennel bulb crosswise into very thin slices. Place in a large bowl and toss with the dressing until thoroughly coated. Add the roasted tomatoes and mix carefully, so tomatoes don't burst.
Using the flat side of a knife blade, lightly smash the pistachios to break them into pieces and sprinkle over the salad before serving.

Slow-Roasted Cherry Tomatoes

1 pint cherry tomatoes
2 teaspoons olive oil
Salt
Preheat oven to 250°F. In a bowl, toss the tomatoes with olive oil and a generous sprinkling of salt. Place on a parchment- or foil-lined baking sheet. Bake for 2-3 hours, or until tomato skins are puffed and lightly browned, but still intact. (A few tomatoes may burst before they are all browned, which is fine.) Let cool for 5 minutes before using. Can be made and stored in the refrigerator up to 3 days ahead.

Sweet Semolina Cake (Nammoura)

  Ingredients

3 cups semolina, medium 

1 cup semolina, fine
½ tsp mastic ground with
2 Tbsp sugar
1 cup sugar
½ tsp salt
1 cup clarified butter, melted
¼ cup rosewater
1 cup yogurt
1½ tsp baking soda
¼ cup tahini
blanched almonds
3–4 cups of rose syrup

Method

In a large bowl mix the semolina, ground mastic, sugar and salt together. Stir to combine well. Add the melted butter and rub into the semolina with your fingers. Whisk in the rosewater, yogurt, and baking soda to make a thick batter.

Coat the bottom and sides of a 12 × 16-inch baking pan with the tahini. Ladle in the batter. Wet your hands and spread it out on the pan evenly. Smooth the batter and leave aside for 30 minutes. Preheat the oven to 375°F. Score the surface in a diamond or square pattern, and place an almond in the center of each diamond or square. Bake in the preheated oven for 1 hour until golden brown and firm to the touch. Remove, and while hot, immediately pour the cool syrup all over the cake. It will seem a bit excessive when you see the puddle forming in the bottom. Leave the nammoura at least an hour to soak up the syrup properly. It is best eaten completely cooled.