Amazing Sweet Potatoes

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, egg, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Wild Mushroom Spaghetti

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Jamie Oliver

Rex's Fish Cakes

1 large fillet fish (we used cod)
1 large pre-cooked potato
3 Tbs mayo
1 egg
1 Tbs fresh herbs
salt
pepper
Bread crumbs(from 2 slices of bread)
2 tbs Veggie oil

Boil fish for approximately 10 minutes. Leave to cool for about 30 minutes or until you can handle the fish comfortably. Remove bones and skin from fish while flaking into a large mixing bowl.

Roughly smash the potatoes (if they aren't already) and mix into flaked fish. Add mayonnaise and egg and mix to combine. Incorporate the herbs and a pinch of salt and pepper into fish mixture.

Form into about 4-5 patties and dredge in bread crumbs. Heat oil in pan to a medium heat. Place fish patties in oil and brown on both sides. All ingredients are previously cooked, so you don't need to worry about cooking through, just browning.

* This is something Rex made up as he went along, so remember measurements weren't taken and these are only guesses. Adjust accordingly

** We used dill, thyme, and marjoram. Would like to use more dill next time but we both love it. We only used both marjoram and thyme cuz we can't tell the plants apart.

White Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth (we end up using more)
1 (16 ounce) can diced tomatoes
1 diced green chile
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans**
Handful of frozen corn
salt to taste
ground black pepper to taste
1 lime, sliced
1 Avocado
Sour Cream
Cheddar Cheese
Tortilla Chips
Cilantro

Heat oil, and cook onion and garlic until soft.

Stir in broth, tomatoes, chilies, and spices. Bring to a boil add chicken and beans then simmer for 1 hour for dry beans or 10 minutes for canned minutes.
Add corn; simmer 5 minutes. Season with salt and pepper to taste.

Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

** Out of necessity we have to use dry beans and soak overnight. This means we need to simmer the chili for an hour. If using canned it only needs about 10 minutes.

Salted Caramel - Alton Brown

14 1/2 ounces sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
2 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 tsp vanilla
1 teaspoon coarse sea salt

Line the bottom and sides of an 8-inch square pan with parchment paper.

Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.

Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.

When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.

Carefully incorporate the cream, soy mixture, butter and vanilla into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.

Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

** Rex may have omitted the Soy Sauce. These are like crack, can't stop!

Jam Roly Poly

1 1/2 cups self-rising flour
Pinch of salt
75g/3 oz shredded suet or vegetable shortening
Zest of one lemon
6 tbs jam (raspberry was great)
Cold water

Preheat oven to 350. Line baking sheet with parchment.

Sift flour and salt into a medium bowl. Stir in suet and lemon zest. Mix with cold water, a little at a time, until you can gather the mixture into a soft ball with your fingers. Knead on a lightly floured board until smooth and pliable.

Gently roll pastry into a rectangle that is approx 8 x 12 inches. Spread jam evenly over the pastry, leaving 3/4 in boundary.

Brush the pastry edges with a little water and roll up the pastry. Take care not to squeeze out the jam. Place roll, seam side down, on the baking sheet. Cook for 30-40 minutes until risen, golden and cooked through. Leave roll to cool for a few minutes. Cut into thick slices and server with cream, custard, ice cream or whipped cream.

AMAZING!!

Best Tortilla Soup

8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 tablespoon onion flakes
1 can chopped tomatoes
1 tablespoon chipotle chiles in adobo seasoning
1 teaspoon salt, or to taste(omitted)

2-3 cups shredded rotisserie chicken meat
Bag of tortilla chips(thick cut)

6-8 ounces Monterey Jack cheese, grated (we used mild cheddar and it was fine)
2 avocados, peeled and sliced
Sour Cream

Place the broth, garlic, cilantro, onion, tomatoes, chiles with adobo and salt in a large pot and simmer for about 15 minutes.

Add the chicken and continue cooking for another 15 minutes.

Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado. Serves 6-10.

** we cut this recipe in half and it would have served 3 maximum. It was the BEST we have ever made.

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup grated ginger

~3.5 lbs of bone-in skin-on chicken(2 chickens)

1 Tbs corn starch

Cook honey, soy, garlic, and ginger in small sauce pan until honey has melted. Place chicken in Pyrex baking pan (9x13), skin side down and pour on sauce. Cover with foil and marinate overnight in the refrigerator (3 hrs is fine).

Preheat oven to 350.

Bake chicken for 30 min with the foil still on. Uncover the pan and turn chicken skin side up and raise the temp to 375. Bake for another 30 minutes or until the juices run clear. Remove chicken to serving plate and bring pan juices (there will be a lot) to a boil in a small sauce pan. Create a slurry with corn stark and let marinade thicken into a glaze. Pour over chicken or serve as a gravy.

This was excellent with stir fried veggies and coconut rice.

Ina Garten

Szechuan Green Beans

1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon ginger, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
pinch crushed red pepper flakes

Wash beans, trim ends and remove strings.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. Add ginger and garlic and saute 30 secs. Add beans, saute 5 minutes.

Combine 2 tablespoons water and remaining 5 ingredients. Stir well. Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Parsnip Soup

3 large parsnips, peeled, cut into 1-inch pieces


2 tablespoons butter
1 leek, chopped (about 1 cup)
3 cups chicken stock
1 cup milk
pinch of ground allspice
6 bacon strips, sliced and baked with parsnips
Sour cream

Preheat oven to 400°F. Spread out parsnips and chopped bacon in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.

Melt butter in heavy large saucepan over medium heat. Add leek and sauté until soft and translucent, about 5 minutes. Add parsnips and bacon and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Add milk. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with dollop of sour cream and serve.

Variation of Creamy Parsnip Soup from Epicurious

Chicken Piccata

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour


2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Gourmet

Pumpkin Pie

1 pre-baked pie crust

2 cups of pumpkin puree
1 cup packed dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/2 tsp of salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Preheat oven to 400 (gas mark 6)

Process pumpkin, sugar, spices and salt in blender or food processor until combined. Transfer pumpkin mixture to a 3 qt saucepan. Bring mixture to to a sputtering simmer over medium high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 min.

Whisk heavy cream and milk into the pumpkin mixture and bring to a bare simmer. Process the eggs in the blender until mixed. Temp the eggs with the pumpkin mixture in the blender. Slowly pour warm egg mixture into the remaining pumpkin mixture. Pour the pumpkin custard into the pie shell.

Bake until the filling is puffed, dry looking and lightly cracked around the edges and the center of the pie wiggles like gelatin when shaken. This should take about 25 minutes. Cool at least one hour.

Serve with whipped or extra thick heavy cream (or ice cream!).

Pumpkin Puree

2 medium sized sugar pumpkins
Tin foil
Cooking Spray

Preheat oven to 400(number 6), cut pumpkins in half and scoop out strings and seeds. Line two baking sheets with the tin foil. Spray the foil with the cooking spray and place pumpkin halves on the baking sheet. Roast pumpkins until the meat is soft enough to scoop out with a spoon, about an hour. When pumpkins cook, scoop out the meat and process in a blender or food processor. Add a bit of water if it's too dry but you don't want the pumpkin to be runny at all.

Place in Tupperware and keep refrigerated for a maximum of 3 days.

Beef and Chestnut Stew

1/2 cup flour
salt and pepper
2 tsp ground nutmeg
1 lb lean boneless shin/stewing beef cut into 1" cubes
2 tsp olive oil
4 shallots peeled and cut in half
2 cloves garlic peeled and crushed
2 carrots cut in large chunks
1 can of diced or crushed tomatoes
lemon zest (I didn't use)
16 oz of beef stock
7 oz of red wine
1tbsp thyme
7 oz whole, cooked chestnuts

Preheat oven to 325. Shake beef in ziploc with flour, salt, pepper and nutmeg. Brown beef with oil in dutch oven in batches. When the meat has been browned on all sides, remove and set aside. In same pan, cook shallots, garlic and carrots for 2-3 minutes. Add beef back in along with can of tomatoes. Add the rest of the ingredients and bring to a boil. Transfer pot from stove to oven and let cook for 1.5-2 hrs. Serve with potatoes.

Coconut Shrimps

28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut


To prepare shrimp, peel and de-vein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place in peanut oil that has been heated on a medium heat. Cook until coconut has lightly browned.

Sauce:
4 Tbs of high quality orange marmalade
22 Tbs of Dijon mustard

Place both ingredients in a microwave proof dish, heat for 30 or just long enough to help mustard and marmalade melt into one another. Let cool a bit and serve with shrimps.

Open-Face Chicken Cordon Bleu

4 chicken cutlets (1 pound total; about 1/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
8 spinach leaves, trimmed
4 thin slices boiled ham (2 ounces)
3 ounces Gruyère, coarsely grated (1 cup)


Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.

Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.

Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.

Rex's Sidecar (my favorite)

1/2 oz Cointreau
1 oz good brandy or cognac
2 oz fresh lemonade
Ice

Pour the juice and alcohol over ice, shake.

Served in sugar rimmed glass.

Rex's Limoncello

300 ml vodka
300 ml simple syrup
zest of 2 lemons

Zest the two lemons with a microplane zester. Add this zest to the vodka and let sit for at least 2 weeks, preferably 3 weeks.

Combine lemon-y vodka and simple syrup and strain out lemon zest.

Serve chilled.

*Absolutely AMAZING!

Chicken Strips

A couple of chicken breast cut into strips
Buttermilk
1-1.5 cups of flour for dredging
salt
pepper
cayenne
veggie oil

Marinate chicken in buttermilk for at least 20 minutes(reserve some buttermilk). In a bowl combine the flour and seasonings. Drizzle some remaining buttermilk into this dry ingredients.

Heat Oil, dredge chicken, cook until light golden brown.

Diabetes Cake aka BC Coconut Cake

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

*I only lightly dusted with coconut on the top.

Szechuan Green Beans

1 pound Chinese long beans (used fresh green beans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
pinch red pepper flakes
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Wash the beans, drain thoroughly, and trim the tops and bottoms.
Chop the garlic and ginger.
Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Add the garlic, ginger, red pepper flakes, soy and sugar. Stir-fry for a few seconds until aromatic and sauce has thickened.

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (9x13 glass baking dish) and bake at 350-degrees for 20 (35 minutes, then start checking, mine took a lot longer than the original 20 minutes I had planned on).

While cake is baking, make icing:
Chop 1/2 cup pecans finely. (I left these out)
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Moroccan Braised Beef

3 tablespoons olive oil, divided
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
3 garlic cloves, chopped
1 tablespoon garam masala*
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup dry red wine
1/2 cup dry Sherry
2 cups beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups golden raisins

Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)

Garam Masala

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground

Serves 6-8

Barefoot Couscous

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pine nuts, toasted
1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pine nuts and currants to the couscous, stir and serve.

Serves 6-8

Guinness-Milk Chocolate Ice Cream

7 oz milk chocolate, finely chopped (used Galaxy, great flavor)
1 cup whole milk
1/2 cup sugar
pinch of salt
4 egg yolks
1 cup heavy cream (used double, single next time)
3/4 cup Guinness Stout
1 tsp vanilla

Chop chocolate and place in medium bowl with a sieve over it.

Warm the milk, sugar and saltin medium saucepan. Ina separate medium bowl, whisk egg yolks. SLowly pour the warm mixture inot the egg yolk, whisking constantly, then scrape the wamred egg yolks back into saucepan. Stir the egg mixture constantly until it coats the back of a spoon. Pour custard through sieve onto chopped chocolate, stir until chocolate is melted, add vanilla extract and cool. Chill in refrigerator until ready to churn.

Almost Almond Amaretto

1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream (single)
1 cup whole almonds, toast and coarsely chopped **
5 large egg yolks
1/4 tsp almond extract
1 cup candied cherries (glacé cherries)**

Warm the milk, sugar, salt, and 1 cup of the cream in a medium saucepan. Finely chop the toasted almonds and add them to the warm milk mixture. Cover, remove from heat and let steep at room temp for 1 hr.

Strain the almond infused milk into a separate medium saucepan. Press the almonds through sieve to extract as much flavor as possible. Save these almonds.

Rewarm the almond milk. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk the egg yolks. Slowly temper the egg yolks with the warmed almond mild, then add tempered eggs back into saucepan.

Stir the almond-egg mixture constantly until it coats the back of a spoon. Pour custard through sieve into remaining cream, add almond extract and cool. Chill in refrigerator until ready to churn. Add saved almonds to ice cream mixer in the last few minutes of churning, stir in chopped cherries. Freeze hard.

This recipe calls for you to use a new chopped cup of almonds, but I don't think you really need it. I would also cut down cherries and almonds to 1/2 cup each. Too much "stuff" in this ice cream, but great flavor.

David Lebovitz

Applesauce Stolen from Amy

3 LB mixed apples (Courtland, McIntosh, Gala, Golden Delicious), cored and quartered
½ c water
¾ - 1 c sugar, to taste
Juice of ½ lemon
2 tsp cinnamon

In a large saucepan combine the apples, ½ c water and sugar, bring the liquid to a boil, and simmer, stirring occasionally and breaking up the apples, for 20 minutes. When the apples are tender and the mixture is the consistency of a chunky puree make saucy with a hand blender and, if needed, return to the saucepan. Simmer the applesauce, gently, for an additional 5-10 minutes or until slightly thickened. Adjust seasoning with lemon juice, sugar, and cinnamon. Serve warm or chilled.

I make this probably once a month, love it.

Orange Julius

1 1/4 cups fresh orange juice
3/4 cup water
1 large egg white (pasturised substitute is fine; 3 tbsp)
1 tsp vanilla extract
1/4 cup sugar
2 cups ice

Combine all of the ingredients in a blender and blend on high speed 45-60 seconds, until mixture is very smooth and frothy. Use slightly less ice for a thinner consistency; use slightly more for a thicker shake-like consistency.
Serves 4, makes about 36oz.

This really does serve a strong 3 and respectable 4.

** I will add a pinch of salt next time to see if it brightens the flavor or I might just get a salted lassi!

Pea and Mint Soup

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.

*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the vent hole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot or cold.

I cut in half.

Ina Garten

Barefoot Chicken with 40 Cloves

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream


Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

**I cut the amount of chicken in half and kept the sauce as directed for 2 people. Rex likes sauce

Nutella Thins

1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.
Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread.
Bake for 10 minutes, until cookies are set.
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.

Makes about 6-7 dozen cookies

Panang Curry

1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste,such as sambal oelek (I used 1/2 a diced jalepeno)
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups (diced cooked chicken would work nicely)
1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 yellow, orange, or green bell pepper cut into 3/4-inch pieces
1 large red bell pepper, cut into 3/4-inch pieces

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste(jalapeno); stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Amaretto Cheesecake

8-10 Digestive cookies
3 Tbs melted butter

24 oz cream cheese
2/3 cup sugar
5 tsp cornstarch
3 eggs
1 yolk
1/4 cup whipping cream (single or double work, not extra thick)
1/2 cup amaretto
2 tsp almond extract

Combine crushed biscuits and butter in springform pan, press crumb mixture to form base of cake.

Combine cream cheese, sugar, and cornstarch. Beat till smooth. Add eggs and egg yolk one at a time until incorporated, stir in whipping cream, amaretto, and almond extract. Pour cream cheese mixture over crust

Bake at 400 (oven setting 6) for 10 minutes, reduce temperature to 200 (1) and bake for an additional 1 hr 15 minutes or until the center no longer looks wet or shiny (this took at least 1 hr 45 min for me). Run knife around edge to cake to prevent cracking and leave cake in the turned off oven for 30 more minutes. Chill, uncovered, overnight.

Chocolate Cherry Cookies

1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries
Preheat oven to 350 degrees F (180 degrees C).

Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.

Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)

Bake for 10 minutes.

**Rex used glace cherries and there was no juice, he simply put a dollop of the chocolate mixture on the cookie and it tasted great. Had a bit of a chewy texture from the frosting.

Spaghetti with Meatballs

For the meatballs:

1 pound ground pork
1 pound ground beef
1 1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion) ***I used ~2 tbs of onion
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or marinara sauce
1 tablespoon dried oregano
1/2 Tbs dried basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
*** I would add whatever seasonings or veggies you like, probably not mushrooms

Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch (I used less). Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a tongs. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard all but 1 Tbs of the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

This says it would serve 6, I would say more like 8. (I cut the recipe in half and had 9 or 10 meatballs, big ones.)

Chicken and Sausage

1 large onion
1/2 cup olive oil
2 tsp English mustard
1 tbs dried sage
1 lemon
1 tbs Worcestershire sauce
2 Kg chicken cut into 10 pieces (or 10 thighs)
12 sausages
2 tbs chopped sage leaves

Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, the lemon juice, the squeezed-out husks cut into eighths, and the Worcestershire sauce. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinate in the fridge overnight, or for up to two days.

Preheat the oven to gas mark 7/220°C/425F. Allow the chicken to come to room temperature in its marinade.

Arrange the chicken pieces in a roasting tin, skin-side up, with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over halfway through to colour them evenly.

Serves 6
Nigella Lawson

Arugula (Rocket) Pesto with Linguine

3/4 cup pecans (3 oz), toasted
1 large garlic clove
1/2 teaspoon salt
10 oz arugula, coarse stems discarded
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 cup olive oil
1/2 teaspoon black pepper
1 lb dried linguine

Finely chop 1/4 cup pecans (preferably with a knife).

Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.

Lemon Curd Cupcakes

2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract
1 cup milk
~ 1 1/2 cups lemon curd

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack.

To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp lemon curd.
Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.

Makes 24 cupcakes

Amy's Salmon

4 salmon fillets (4 oz each)
1/2 c garlic and herbs flavored spreadable cheese or Boursin (from 4 oz package)
1 pint cherry tomatoes, quartered

Bake salmon for 25 minutes from frozen in a 400 degree oven.(Lightly oil then heat grill pan. Rub salmon with oil and season with salt and pepper. Grill salmon 4-5 minutes per side or until salmon is just barely opaque in the center.)

Meanwhile, heat cheese in a bowl in the microwave until just melted. Stir in 1 TB water. Serve salmon topped with sauce and garnished with cherry tomatoes. (if no cherry tomatoes, it's still good.)

I stole this from Amy Duke.

I make this for 2 people,not 4.

Pickled Beet and Endive Salad

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

3 pickled beets
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled (optional)
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.

To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the vinaigrette and season to taste with salt and pepper.

Arrange the salad in the center of a large platter and top with julienned beets. Top with freshly ground black pepper.

Blueberry Coffee Cake

220 g packed brown sugar
85 g all-purpose flour
2 g ground cinnamon
115 g butter

250 g all-purpose flour
9 g baking powder
3 g salt
115 g butter
200 g white sugar
1 egg
5 ml vanilla extract
120 ml milk
145 g fresh blueberries

Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.

For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled.

Balsamic Salmon

1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons (packed) dark brown sugar

4 Salmon fillets

Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)

Either grill or fry salmon fillets. Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

Roast Butternut Squash

1 Medium Butternut Squash
3 Tbs melted butter
2 Tbs brown sugar
large pinch salt
several grinds black pepper

Preheat oven to 400.

Peel Squash and remove seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them in 9x13 glass dish. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.



Ina Garten

Green Goddess Dressing

1 cup mayonnaise
1 cup Sour Cream
1 cup packed fresh basil
1 tsp anchovy paste
1 clove garlic
Juice of one lemon
salt and pepper to taste

Blend all ingredients with a blender, chill and serve.

Arugula(Rocket) and Fig Salad

3 tbs extra virgin olive oil
2 oz prosciutto, cut into ribbons
1 tbs raspberry jam
3 tbs balsamic vinegar
1/2 cup dried figs, chopped
1/2 small shallot, minced finely
salt and pepper
5 oz (I used much less and reserved extra dressing for later) arugula (rocket)
1/2 cup toasted and chopped walnuts (I had pecans)
1 oz Parmesan cheese shaved into strips (I used grated)

Whisk jam and vinegar in medium microwave safe bowl then stir in figs. Cover with plastic wrap and microwave for 30 seconds to plump figs. Whisk in olive oil and shallots. Let cool and salt and pepper to taste.

Toss arugula and vinaigrette in large bowl and divide among plates. Top with prosciutto, Parmesan and nuts.

Crusted Mustard Salmon

2 tbs Dijon mustard
1 tsp lemon juice
1 tsp black treacle or dark molasses
4 salmon steaks
2 tbs white bread crumbs
1 tbs olive oil
salt and pepper

In a small bowl, mix together the mustard, lemon juice, and treacle then brush the mixture over the salmon steaks.

Season the bread crumbs well with salt and pepper and sprinkle over all sides of the salmon, pressing the crumbs into the fish. Set aside on a rack for 10 minutes.

Heat the olive oil in a large frying pan until hot then add the fish and fry for about five minutes per side, until browned, crisp and cooked through. Serve immediately.

Spiced Nuts

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds

4 tablespoons unsalted butter

6 tablespoons brown sugar

1 tablespoon water

1 teaspoon salt

Line a baking sheet with aluminum foil or parchment paper and set aside.

In a small bowl, mix the spices and set aside.

In a large dry skillet, place the nuts and cook over medium-high heat, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Transfer the nuts to the prepared baking sheet, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.

Serve warm or at room temperature.

Emeril Lagasse

Ina's Asian Noodle Salad

• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons toasted white sesame seeds, divided
• 1/2 cup smooth peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, and peppers in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

-- Dressig is the best part, toss just with veggies or use as dip

-- I make half of this at a time

--Don't dress too early, the noodles will degrade from the vinegar

serves 6

Crepes

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Basque Soup

1/2 cup dried white beans such as Great Northern, navy, or cannellini, picked over and rinsed
1 whole clove
1/2 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks(I used 4 strips of bacon, no ham hock)
1.5 qt water
3 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf(didn't have)
1 fresh thyme sprig
2 garlic cloves, smashed
.5 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
.5 lb cabbage, cored and cut into 1/2-inch pieces (3 cups)


Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak, or 12 hrs in fridge. Drain in a colander.

Brown cut up bacon in stock pot, drain of excess fat when done(Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour). Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.

When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.

Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.

Serve soup with toasts.

Moules Provencale

2 1/4 lbs mussels, cleaned
1/2 bottle dry white wine
1 tablespoon olive oil
1/4 onion, chopped
2 celery stalk, chopped
3 garlic clove, chopped
1 teaspoon chopped fresh basil
bouquet garni
1 tablespoon tomato paste
1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar
fresh Parsley for garnish

To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.

Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.

Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.


Pour the cooking liquid and the opened mussels into the hot tomato sauce , discard any mussels that have not opened.
Sprinkle with chopped parsley and serve at once.

Honey and Cinnamon Dressing

• 1/3 cup cider vinegar
• 1/3 cup honey
• 1 teaspoon ground cinnamon
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 cup canola oil

Whisk together first 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

Chicken and Fennel Salad Sandwiches

2 cooked and diced or shredded chicken breasts
1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
1 cup chopped fresh mint
3 cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
12 rolls or buns

Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, mint, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.

Serve chicken salad in rolls.

Carrot and Radish Salad

• 4 medium carrots
• 6 large radishes
• 1/4 teaspoon freshly grated lime zest
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

Pasta with Vodka Sauce

1 pound pasta
pinch of crushed red pepper flakes, or more to taste
1/2 cup vodka
4 tablespoons butter
1/4 red onion, sliced
2 tablespoons tomato paste
3/4 cup heavy cream
3/4 cup freshly grated Parmesan cheese
salt and pepper to taste

Bring a large pot of salted water to boil. Add the pasta and cook just until al dente. Drain. In a cup, steep the red pepper flakes in the vodka and set aside while you get on with making the sauce.

In a skillet, melt the butter and saute the onion over medium-high heat until golden and translucent, 5-8 minutes. Add the vodka and pepper flakes and simmer for 2 minutes. Stir in the tomato paste. Reduce the heat to low and add the cream and grated cheese. Stir well and heat thoroughly. Toss with the drained, cooked pasta.

Beet and Apple Soup

1 large red onion, chopped ( I used 1/4)
1 1/2 tablespoons vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces (used 2 small green)
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar(used 2 tbs of white)

Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.

Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.

Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.

Salade Nicoise

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 teaspoons minced dried thyme
1/2 tablespoons dried basil

For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz) (I omitted)
Lettuce

1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Make dressing:
Whisk together vinegar, shallot, mustard, and garlic paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.

Make salad:
Cook beans in a 4- to 6-quart pot of salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack(I pan fried), uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

I made the beans and potatoes earlier in the day, they held just fine. I did toss potatoes with dressing while still warm.

English Flapjacks with Caramel Topping

150 g Butter
75 g sugar
75 g Golden Syrup
250 g oats

1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
2. Meanwhile line the baking tin with greaseproof paper.
3. Mix all the oats (125 g of chopped rolled & 125 g of rolled) into the liquid.
4. Put the mixture into the baking tin & press flat.
5. Bake at 175 deg C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
7. Leave to cool and set.

2 cups brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup margarine or butter
1 teaspoon vanilla
1/2 cup milk, more as needed

Stir sugar and condensed milk together; heat over low to medium heat, stirring constantly, till sugar dissolves; remove from heat. Add butter and vanilla and stir well. Add milk and stir well.

Mushroom Ragu

1 TB olive oil
8 oz cremini mushrooms, chopped
½ shallot chopped
¼ tsp freshly ground black pepper
1/2 tsp thyme
1 clove garlic, minced
¾ c sherry
1 tbsp AP flour
1 tbsp butter
OPTIONAL: Heavy Cream

Heat oil in a heavy large frying pan over medium-high heat. Add the mushrooms and shallot. Sprinkle with ½ tsp salt and ¼ tsp pepper and sauté until juices evaporate, about 8 minutes. Add the garlic and thyme and sauté until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the sherry. Cover and simmer until the sherry has reduced by about half, about 5 minutes. Stir the flour and of butter in a small bowl to form a paste, then stir the paste in the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from heat. Stir parsley in, if using. Season to taste with salt and pepper. If you allow the sherry to completely evaporate it's ok to use up to 1/2 cup of water to thin.

OPTIONAL: You can replace water with heavy cream, makes it awfully rich.

Amy serves this over Polenta, I put it on pasta, was amazing. Also served over baked puff pastry.

Mint and Cucumber Relish

2 large cucumbers, peeled, seeded and cut into small dice
Salt
1/4 cup minced shallot
1/4 cup minced fresh mint
3 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 pinch red pepper flakes
1 1/2 teaspoons sugar

Place the diced cucumber in a fine mesh sieve set over a bowl. Lightly salt and let drain for 1 hour. Pat dry with paper towels and place in a clean bowl.
Add the remaining ingredients and toss to combine. Cover and refrigerate for 1 hour and up to 4 hours before serving. Stir well before serving.

Rack of Lamb

8 single baby rib lamb chops, frenched
1/2 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh mint
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 Shallot finely sliced
1 tsp thyme

Place lamb chops and above ingredients in zip lock bag and marinate in refrigerator for approximately 4 hrs.

Place the chops in a flat layer on a broiler pan. Cook chops at 450 degrees for 10 minutes, reduce temperature to 350 and continue to bake for another 20 minutes. Remove from oven and let rest for 5-10 minutes.

Fingerlings and Aioli

For the Aioli:
1(1/2-inch thick) slice white bread, crust removed
2 tablespoons Champagne or white wine vinegar
6 large garlic cloves, chopped (roasted is nice too)
2 extra-large egg yolks, at room temperature
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
Kosher salt
Freshly ground black pepper
1 1/2 cups good olive oil
Chives, chopped

Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender.

For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.

Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream ( I used a hand blender). Place in a serving bowl.

Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.

Panzanella

1 French boule, or loaf of round Tuscan bread, torn into bite-size pieces (I used a baguette)
Extra virgin olive oil
2 garlic cloves
Kosher salt and freshly ground black pepper
Juice of 1/2 a lemon, or as needed
2 tablespoons red wine vinegar(could use balsamic)
1/2 a shallot minced
4 small tomatoes
1 yellow pepper
1/2 cucumber diced
1 carrot diced
8 medium leaves of basil cut in chiffonade style

Preheat the oven to 400F. Toss the bread chunks with 1/4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and back until the bread begins to brown, about 10 minutes. While the bread is going, make the dressing. Use a large knife to chop and mash the garlic, shallots, and salt to a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, pepper, and stir together. Add all of the rest of the ingredients and gently stir. Taste for seasoning. Finally, add the toasted bread and toss it all together. Taste it and season one last time with salt, pepper, and lemon juice.

Hot Chocolate

12 oz of the best whole milk you can find (Jersey whole milk)
Handful of high quality milk chocolate
large pinch of cinnamon
small pinch of cayenne pepper
1/2 tsp of good vanilla

Heat milk in a heavy bottomed saucepan until just before boiling, add chocolate and whisk until smooth and melted. Add cinnamon and cayenne and whisk again. Take off heat and add vanilla.

Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs — beaten
2 1/3 cups mashed overripe bananas — 5 bananas!

Preheat oven to 350. Lightly grease 9×5 loaf pan. In large bowl, combine flour, soda and salt. In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Mango with Coconut Sticky Rice

1 Ripe Mango, peeled
2 tbs sugar
1 cup sticky rice
2 pinches salt
1 cup coconut milk

Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.

Putting it together:
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Chicken Korma

1 kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli (used red pepper flakes instead)
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g coconut milk
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Cut the chicken breasts into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.


Liquidise the chopped onion and red chillies, add a little water if you need to, blend until smooth.
Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.

Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the coconut milk and enough water to *just* cover the chicken and bring to the boil. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

Remove from heat, add lemon juice and salt to taste. Mix well.

Apricots and Couscous

1 1/3 cups water
3 tablespoons olive oil
4 teaspoons honey
1 teaspoon cumin seeds
1 cup couscous
1/2 English cucumber
4 fresh apricots
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice

In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.

Orange and Mint salad

Dressing
1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar ( used rice vinegar)
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water( I omitted)
1/4 cup extra-virgin olive oil

Salad
1 cup thinly sliced red onion (I omitted)
4 large oranges
1 5-ounce package arugula (used mixed greens, Rex hates arugula)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
1 5-ounce piece ricotta salata (salted dry ricotta cheese), cut into 1 1/2-inch-long, 1/4-inch-thick slices (used mild feta)

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.

Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

Add greens, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

Zucchini Gratin

1/3 cup long-grain white rice ( I used leftover saffron rice)
1 1/2 pounds zucchini (about 3 medium), sliced crosswise 1/4 inch thick
6 1/2 tablespoons olive oil, divided
1/2 pounds plum tomatoes, sliced crosswise 1/4 inch thick
1 medium onion, halved lengthwise and thinly sliced ( I used less onion)
3 garlic cloves, finely chopped
2 large eggs, lightly beaten
1 teaspoon chopped thyme
1/2 cup grated Parmigiano-Reggiano, divided

Preheat oven to 450°F with racks in upper and lower thirds.

Cook rice according to package instructions.

While rice cooks, toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt in a shallow baking pan. Toss tomatoes with 1/2 tablespoon oil and 1/4 teaspoon salt in another baking pan.

Roast zucchini in upper third of oven and tomatoes in lower third, turning vegetables once halfway through roasting, until tender and light golden, about 10 minutes for tomatoes; 20 minutes for zucchini. Leave oven on.

Meanwhile, cook onion and garlic with 1/2 teaspoon salt in 2 tablespoons oil in a large heavy skillet, covered, over low heat, stirring occasionally, until very tender, 15 to 20 minutes.

Stir together onion mixture, cooked rice, eggs, thyme, 1/4 cup cheese, 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Spread half of rice mixture in a shallow 2-quart baking dish, then top with half of zucchini. Spread remaining rice mixture over zucchini, then top with remaining zucchini. Top with tomatoes and drizzle with remaining 2 tablespoons oil, then sprinkle with remaining 1/4 cup cheese.

Bake in upper third of oven until set and golden brown, about 20 minutes.

** I did this throughout the day and I think you could assemble this and bake it off later with no change to the flavor.

Ranch Dip (London style)

• 315 ml low-fat buttermilk
• 180 g low-fat mayonnaise
• 160 g low-fat sour cream
• 3 g garlic powder
• 2 g onion powder
• 2 g chopped fresh chives
• 1 g chopped fresh dill
• 3 g chopped fresh parsley
• 6 g salt
• 0.5 g pepper

Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.

Coq au Vin

4 slices bacon
2 chicken breasts
2 thighs
2 legs
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled (1 sliced onion works as well)
10 oz mushrooms stemmed and quartered
2 carrots, cut in small pieces
1-2 stalks celery
1 bottle Zinfandel wine (Barefoot brand was wonderful)
2 cups chicken broth ( I might have used 4 cups, and turkey base works well)
2 sprigs fresh thyme
1 Tbs rosemary
1bay leaf
Fresh parsley, chopped, for garnish

Cut up bacon into small bits, then brown on a medium high heat in a dutch oven. Remove bacon and saute the mushrooms in bacon fat, remove when they begin to shrink. Reserve bacon and mushrooms for later.

Pat chicken dry and season liberally with salt and pepper. If need be, add some butter or olive oil to the dutch oven for frying the chicken. Place the chicken skin side down and brown on one side, then turn and brown other side. This will need to be done in several batches. Remove chicken and set aside on a plate, cover with foil. Add cut vegetables(onion, carrot, celery) to the dutch oven and "sweat" in the fat from the chicken, right before the veggies are done add the garlic. When the veggies begin to brown, add the chicken with juices back to the pot. Add the whole bottle of wine, broth and herbs, reduce heat and simmer for at least 45 minutes. 1 hr and 15 minutes would be ideal. Add the bacon and mushrooms with 30 minutes of simmering to go.

Every time I try to remove the chicken to serve it, I end up pulling it off the bone, so now I just pull all the chicken off and toss the skins and bones. Makes it very easy to eat and is more like a stew.

This is quite good over mashed potatoes, but can be served with noodles as well.

Coconut Pecan Frosting

• 1 (14 ounce) can sweetened condensed milk
• 3 egg yolks
• 1/2 cup butter
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.

Allow to cool for 15 minutes before spreading on cake.

Homemade Fettucine

3 c. flour
1/2 tsp. salt
3 eggs (or use egg beaters for cholesterol free)
3 tbsp. olive oil (optional)
1/4 c. water

Sift flour and salt in to large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.

Knead dough 10 minutes or until dough is soft and smooth. Cover with DAMP towel and let dough rest 15 to 20 minutes.

Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise. Slice dough across into 1/4 inch wide strips. Unwind strips and allow to dry on clean dry towels for 1 hour or longer.

Lemon Ricotta Cake

Cake
150 g (7 oz) softened butter
150 g (3 oz) ricotta
250 g (1/2 lb) sugar
4 eggs
250 g self rising flour
125 g (1/2 cup) lemon juice

Icing
250 gm (1/2 lb) powdered sugar
50 gm (2 oz) lemon juice

Preheat your oven to 170 °C (340 °F). Cream together the butter and sugar until it is pale, light and fluffy. Add one egg, and mix well so it is fully incorporated. Continue adding the eggs one at a time until all 4 are used up. Add the ricotta and mix well. Tip all the flour in at once, and fold into the mixture while pouring in the lemon juice. Do not overwork the flour . Grease a 23 cm 10 ") cake pan (preferably with a removable base) with butter. Pour in the cake batter and bake for ~50 minutes - or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool on a cake rack.

Mix together the icing ingredients and ice the cooled cake. Allow the icing to set for 30 minutes before serving. Softly whipped cream, or creme fraiche would be perfect with this cake.

Cinnabon Cinnamon Rolls

ROLLS

1/2 cup warm water
2 1/2 oz dry yeast
1 1/2 tbs sugar
1 3.5 oz package of vanilla pudding (instant)
1/2 cup butter melted
2 eggs
1 tsp salt
6 cups of flour
1 cup butter softened
2 cups brown sugar
4 tsp cinnamon

Frosting

8 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
3 cups powdered sugar
1 tbs milk

First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.

In a bowl combine water, yeast and sugar. Stir until dissolved; set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches; cut with thread or knife.

Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake in a preheated 350F oven for 15-20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.

Orange Peel Beef

Sauce:
2 tbsp. frozen orange juice concentrate
2 tbsp. soy sauce
4 tbsp. sugar (or less)
1 tbsp. catsup
4 tbsp. water

Meat:
1 lb. flank steak
10 dried red chili peppers (I used red pepper flakes, 1 tsp)
1/4 c. dried orange peel (or use tangerine peel)
1 tbsp. cornstarch dissolved in 1 tbsp. water
1/4 c. sliced onions
Just enough Veggie oil to coat pan

Combine sauce ingredients. Set aside. Cut the beef into thick slices across the grain. Pound until thin, about 1/4 inch.

Heat the oil for deep frying. Slide the beef into the oil one piece at a time so it doesn't stick together. Fry until crispy. Remove from pan, and then put it back into the pan and fry it all over again. Okay, drain the meat and remove it from the pan (again).

Reheat oil and stir fry the chili peppers, onions and the orange peel until you can smell them. Now add the sauce that you made in the beginning. Bring this to a boil and thicken with the cornstarch that you dissolved in the tablespoon of water. Add the beef. Stir fry 1 minute. Remove chili peppers before serving. Good over cooked rice.

This was very good, but I almost took Rex's face off with the red peppers.

Amaretti Cookies

2 ½ cups almond Flour
1 ¼ cup of baker’s sugar
3 egg whites
½ tsp vanilla
1 tsp almond extract
extra sugar for dusting

Preheat oven to 300 F and line baking sheets with parchment paper.

In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.

Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.) Makes about 30 cookies.

David Lebovitz's Caramel Ice Cream

2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

*There is an additional caramel praline that can be added, but I did not enjoy it.

Parmesan Crisps

3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour

Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Chocolate Raspberry Turnovers

1 (17.3 oz) package frozen puff pastry, thawed
1 large egg
1/3 cup raspberry jam (could use straw, black, or blueberry)
1.5 oz finely chopped chocolate (milk, dark, or white)

Preheat oven to 425. Roll out pastry sheet to a 12” square, cut into 9 squares. Place a tsp of jam and 2 tsp of chocolate into center of squares. Brush edges with beaten egg, fold squares over into triangles an pinch closed. Bake on lined baking sheets for about 20 min. My oven is a little cool and I would recommend 18-19 min. Cool for 5 minutes and server warm.

Chocolate Peppermint Bar Cookies

1/2 cup flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 cup semi-sweet chocolate chips
1 cup coarsely chopped peppermint hard candies

Preheat oven to 375. Line a 13x9 pan with foil and spray with non-stick stuff.

Whisk dry ingredients together and set aside. Cream butter and brown sugar, add the egg and mix until combined. Mix in flour until just incorporated, stir in chocolate chips and peppermint pieces. Spread evenly in pan. It just came out in a lump and I tried to smooth as best I could. Bake for about 20 minutes, until puffed and pulling away from sides of pan. It evened out on it's own. Remove from pan and cut into pieces when fully cooled.

These did not come out of the pan very nicely, they are really not fit for a dinner party.

Pasta with Browned Butter Sauce

pre-made ravioli
2 tbs olive oil
4 tbs butter
1 shallot, minced
2 tbs pine nuts

heat oil and butter in skillet. When butter is fully melted, add minced shallot. Cook on medium high heat until butter begins to brown. Add pine nuts and remove from heat. Add cooked pasta to skillet and toss to coat. Serve immediately.

Amy's Creme Brulee

8 egg yolks
1/3 c granulated white sugar
2 c heavy cream
1 tsp pure vanilla extract

¼ c granulated sugar (for tops)

Preheat oven to 300°. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. (Important for smooth custard)

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges but still loose in the center, about 40-50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle 2 tsp sugar over each custard and use hand-held torch to caramelize tops.

I totally stole this from Amy's blog.

Meringues

1 cup granulated sugar
1 cup superfine sugar (I used regular sugar for both)
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract

Preheat the oven to 250 degrees.

Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.

Mix the sugars and set aside.

In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.

Add the vanilla and beat at high speed until stiff and glossy.

Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle. (I just dropped in large blobs)

Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.

When ready to serve, carefully peel away the paper or foil.

Note: The meringues can be made up to 2 weeks ahead. Seal them in plastic bags and store in an airtight container.

Makes 20 meringues.

Chocolate Biscotti

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Orange Almond Biscotti

3 2/3 cups flour
1 1/3 cups sugar
1cup almonds coarsely chopped
1 orange, zest of
1/2 lemon, zest of
1/4 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 egg yolk
3 teaspoons orange extract
4 ounces butter, melted

Preheat oven to 350 degrees F

In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).

In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter. If dough is too stiff, add some juice from the zested orange. Turn dough out onto work surface; knead lightly and form into two logs. Place logs on lightly greased cookie sheet& flatten slightly. Brush logs with beaten egg white. Bake 35 minutes; let cool 5 minutes, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion( I used a kitchen knife and just cut). Stand the slices on the cookie sheet and return to the oven. Bake an additional 20 minutes or until crisp(This time really varies for me).