Eggs Flamenco

Eggs Flamenco
Delicious Anytime Of The Day!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 40 minutes

 

Ingredients
1 cup green peppers, diced
1 cup onions, diced
2 cloves garlic, thinly sliced
1 1/2 cups Cento Passata
1 can diced tomatoes, remove excess liquid
1/4 cup capers
1/4 cup parsley leaves
1 tsp sugar
2 tbsp olive oil + drizzle
salt
pepper
2 eggs
rustic bread slices

Cooking Tools
2 oven proof baking dishes
Skillet/ frying pan

Directions
Preheat oven to 375 Degrees F.  In a skillet on medium heat, add; oil, green peppers, onions and garlic.  Cook for about 5 minutes, or until slightly tender and onions become translucent.  Add Passata, capers, sugar, salt and pepper.  Cook for additional 10 minutes to stew down ingredients and excess liquid is evaporated.  Place stewed tomatoes in equal portions into oven proof baking dishes, sprinkle with parsley leaves and create a well in the center of the tomatoes and crack 1 egg and place in well. Drizzle a little olive oil over the egg and fresh cracked pepper and small pinch of salt.  Place in oven for 20-25 minutes.  Serve hot with a side of grilled or toasted rustic bread.
Serves 2

Coconut Curry Chicken Salad

Coconut Curry Chicken Salad
Three Ways To Use Coconut In This Colorful Salad!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10-12 minutes

Coconut Serving Bowls Add A Tropical Touch!

Ingredients
1 lb, chicken (tenderloins) cubed
1/2 cup red onion, diced
3/4 cup celery, sliced
3/4 cup golden raisins
1/2 cup cilantro leaves
1 1/2 cups seedless grapes, halved
1/2 cup toasted almond slices
1 cup toasted unsweetened coconut shavings
2 tbsp coconut oil
1 tbsp + 1 tsp curry powder
3/4 cup mayonnaise
1 tbsp agave syrup
1/4 cup coconut water
1/4 tsp ginger, grated
salt
pepper
coconuts (optional)

Cooking Tools
Sheet pan
Frying pan
Mixing bowl

Directions
Preheat oven 375 Degrees F.  Line sheet pan with coconut shavings and almond slices and place in oven for a minute or two to toast.  Remove from oven and let cool.
In a frying pan on medium heat, melt coconut oil and add cubed chicken.  Sprinkle 1 tbsp of curry powder and cook for 10 minutes or until chicken is done. Set chicken aside to cool.  In a mixing bowl, add; mayonnaise, 1 tsp curry powder, coconut water, ginger, agave syrup, salt, pepper and whisk until well blended. Into the mixing bowl, fold in cooled cooked chicken, onions, celery, raisins, cilantro leaves, grapes, toasted almonds and coconut shavings.  Place in coconut halves (optional) for a unique serving bowl.
Serves 4

Cheddar Corn Muffins

Cheddar Corn Muffins
The Perfect Combination Of Savory And Sweet!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

 

Ingredients
2 cups whole grain cornbread or muffin mix
1 1/3 cups water
1 egg
3 tbsp butter, melted
2 tbsp honey
4 oz. canned creamed corn
1/2 cup canned sweet corn
1 cup finely shredded cheddar, divided
1/2 tsp salt
pepper
paprika

Cooking Tools
Non-stick muffin pan
Mixing Bowl

Directions
Preheat oven to 370 Degrees F,  In a mixing bowl, add; corn bread mix, water, egg, butter, honey, creamed corn, canned corn, 1/2 cup cheddar cheese and salt. Mix batter until well incorporated and evenly distribute batter in muffin pan.  Sprinkle rest of cheese, some black pepper and paprika on top of each muffin batter.  Place in oven and bake for 25 minutes.
yields 12

Shaking Beef

Shaking Beef
Restaurant Re-do: Slanted Door, San Francisco
My Favorite Restaurant In This Beautiful City!
Difficulty: Easy
Prep Time: 6-8 hours
Cooking Time: 6 minutes

 

Shaking Beef
Ingredients
The Meat
4 (8) oz, Filet Mignon, 1" cubes
2 tbsp chopped garlic
1 tbsp sugar
1 tsp salt
3/4 tsp pepper
2 tbsp canola


Vinaigrette
1/4 cup rice vinegar
1 tbsp sugar
1/4 cup sweet rice wine
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce

Dipping Sauce
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper

Stir-Fry
4 tbsp canola oil
3 green onions, 2" slices
1/2 red onion, thinly sliced
2 tbsp butter

Cooking Tools
Wok
Mixing Bowl

Directions
In a plastic container or large ziplock bag; place cubed Filet Mignon, chopped garlic, sugar, salt, pepper and oil.  Place the meat in the refrigerator for 6-8 hours to marinade, overnight is fine.  Prepare the vinaigrette by, whisking rice wine vinegar, sugar, sweet rice wine, light soy sauce, dark soy sauce and fish sauce. Heat wok to searing hot.  Add 2 tbsp of oil, place 1/2 of the beef into the oil. (You will be stir-frying in 2 batches) Brown meat on all sides for 1 minute, add half the cut green onions and red onion slices to the beef.  Do a quick stir-fry for 1 minute and then half the vinaigrette sauce and continue to cook for about 30 seconds.  Add 1 tbsp butter and toss and shake quickly until melted and then remove to a serving dish.  Repeat with the rest of the ingredients. In a small serving dish, squeeze lime juice and mix with the salt and pepper, serve on the side with the Shaking Beef.
serves 4

Bacon, Lettuce & Fried Green Tomato Sandwich

Bacon, Lettuce & Fried Green Tomato Sandwich
A Fried Twist On This Classic Sandwich!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

 

Ingredients
8 slices, rustic bread
8 slices apple wood bacon, thick cut
8 tsp apple jelly
bibb lettuce leaves
2 green tomatoes, 8 slices
1 cup self rise flour
1/2 cup milk
1/4 cup water
1/2 tsp salt
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
pepper
Mayonnaise
butter
oil for frying

Cooing Tools
Fryer or deep skillet
Parchment lined baking sheet
Mixing Bowl

Directions
Preheat oven to 370 Degrees F. Lay strips of bacon on parchment lined sheet pan.  Spread 1 tsp of apple jelly on top side of each bacon strip and place in oven to bake for approximately 25 minutes.  The jelly will start to caramelize, do not let it burn. Remove from oven and transfer each slice of bacon to a plate.  In a mixing bowl, add; flour, milk, water, salt, paprika, onion and garlic powder.  Whisk until the batter is smooth, should resemble thinner pancake batter. Heat 1/2 inch deep oil in skillet on medium high heat. Dip green tomato in the batter on both sides, let excess batter drip off before placing in the oil.  Do not overcrowd pan with tomatoes, it's best to fry in batches. cook for a minute or two on each side and remove and place on paper towel lined plate to absorb the excess oil. Butter and grill bread slices.  Assemble the sandwich and add mayonnaise and pepper (optional).
Serves 4

Arugula Salad

Arugula Salad
The Perfect Sign Of Spring!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: No cooking required

 

Ingredients
4 cups Arugula
1 1/2 cups cooked Italian Farro
2 cups assorted cherry and grape tomatoes, halved
1 cup, English cucumbers, quartered
1/4 cup shallots, sliced thin
1/2 cup feta cheese crumbles
3 green onions, sliced
3 tbsp olive oil
juice of half a lemon
2 tbsp honey
1 tbsp red wine vinegar
pinch of salt
pepper

Cooking Tools
Large salad bowl

Directions
In a large salad bowl, whisk in olive oil, lemon juice, honey, vinegar, salt and pepper.  Add tomatoes, cucumbers and shallots, let stand 10 minutes. Place arugula, green onions and already cooked Farro into the bowl with the tomatoes and toss until well coated. Sprinkle on feta cheese and lightly toss.  Serve immediately.
Serves 4

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes
Take A Box Cake Mix And Go From Ordinary To Extraordinary!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box (Betty Crocker, Dunkin Hines) dark chocolate cake mix
1 stick butter, melted
1 1/3 cups coffee, cooled
3 eggs
1 tbsp sour cream
1 tsp vanilla extract
1 tsp cinnamon
1 cup semi-sweet chocolate chips + garnish

Cooking Tools
Cupcake baking pan
Cupcake paper liners
Large mixing bowl

Directions
Preheat oven 350 Degrees F.  In a large mixing bowl, add all the ingredients and whisk until well incorporated. Line cupcake pan with liners and fill each with batter 3/4 the way full.  Bake in oven for 25 minutes. Check to make sure center is done, with a inserted knife comes out clean.  Let cool before icing. Garnish with some semi-sweet chocolate chips.
Yield 10-12 cupcakes

Chocolate Ganache Frosting
Ingredients
2 cups semi-sweet chocolate chips
1/2 -3/4 cup heavy cream
1 tsp instant coffee granules
1/2 tsp cinnamon

Directions
Place all ingredients in a microwave safe glass bowl. Cover with paper towel and heat in 1 minute increments and whisk occasionally, do not boil.(you may also use a Bain Marie). Whisk until smooth and melted.  Set aside until room temperature.  Spread on top of cupcakes. Cook's Note: This is not your thin Ganache recipe which is equal parts chocolate to cream.  This version is thicker as it cools, it should not look like soup.

Five Spice Lacquered Ribs

Five Spice Lacquered Ribs
This Is What We Call A 5 Star Recipe!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 1/2 hours

 

Ingredients
1 rack of pork ribs
3 tsp Chinese five spice
1 tsp cinnamon
2 tsp garlic powder
2 tsp onion powder
1 tsp pepper
1 tbsp sugar

 Cooking Tools
Parchment lined sheet tray
Heavy sauce pan

Directions
Preheat oven 375 Degrees F.  Place rack of ribs on a parchment lined sheet pan. Evenly coat ribs with Chinese five spice, cinnamon, garlic powder, onion powder, pepper and sugar.  Place in oven and roast for 1 1/2 hours.  For the last 45 minutes, baste ribs with the Five Spice Lacquer (recipe below) every 15 minutes. (save some for final basting when the ribs are cut and served).
Serves 2

Five Spice Lacquer
Ingredients
1 tsp Chinese five spice
1/2 cup soy sauce
1/2 cup sweet rice wine
1/2 cup apple juice
2 tbsp Hoisin sauce
2 tsp sesame oil
1 tsp ginger, grated
1 clove garlic, pressed
1/4 cup palm sugar or white sugar
1/4 cup orange marmalade

Directions
In a heavy sauce pan, add all ingredients, simmer on low heat until it reduces to a syrup like consistency.  Will take approx. 25-30 minutes.

Brussels Sprouts And Mushrooms With A Cream Sauce

Brussels Sprouts And Mushrooms With A Cream Sauce
A Hearty Side Dish To Accompany Any Meal!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30 minutes

 

Ingredients
4 cups Brussels sprouts, halved
2 cups assorted mushrooms, trimmed and sliced
2 small onions or shallots, peeled and halved
2 cloves garlic, sliced
2 tbsp butter, melted
2 tbsp olive oil
salt
pepper

Cooking Tools
Baking dish
Heavy sauce pan

Directions
Preheat oven to 420 Degrees F.  Place Brussels sprouts, onions, garlic and mushrooms in baking dish, coat with olive oil and melted butter.  Salt and pepper sprouts and toss until well coated. Place in oven and roast for 25 minutes.  Place in serving dish and ladle Cream Sauce on top. (recipe below)

 Cream Sauce
Ingredients
2 cup heavy cream
1 tbsp butter
pinch of nutmeg
salt

Directions
In a heavy sauce pan; add cream, butter, nutmeg.  Place on low heat and simmer for about 30 minutes, stirring on occasion.  When the sauce thickens and coats the back of a spoon, add salt to taste.  Serve over the Brussels sprouts and mushrooms.

 

Chicken Tagine With Apricots & Dates

Chicken Tagine With Apricots & Dates
Cooking In A Tagine Creates A Very Moist And Flavorful Stew!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

 

Ingredients
5-6 chicken parts (breast, legs, thigh, ext.)
1/2 cup cilantro leaves
1 cup large pitted black olives
1 cup dried apricots
1 cup pitted dates
1/2 cup almond slivers
2 clove garlic, sliced
2 tbsp honey or Agave syrup
2 tsp curry powder
1/4 tsp cinnamon
1 tsp salt
1/2 tsp pepper
1 tbsp Ghee (clarified butter)
1 cinnamon stick
olive oil for drizzle

Cooking Tools
Tagine
Skillet

Directions
Preheat oven to 400 Degrees F.  Evenly coat raw chicken with curry powder, cinnamon. salt and pepper.  In  a skillet on high heat, melt the ghee and add the chicken to sear until brown on all sides.  Add seared chicken to the bottom of the Tagine and then layer apricots, dates, garlic, black olives, almonds, cilantro and cinnamon stick.  Drizzle on honey and olive oil on top of the ingredients.  Place Tagine lid on top and cook in oven for 45-50 minutes.  Serve with some Couscous.
Serves 2

Right Out Of The Oven, Serve From The Tagine With Some Couscous.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
Start The Week Off With Comfort Food From Europe!

Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 45 minutes

 

Ingredients
1-2 Savoy cabbage, 12 leaves needed
1/2 lb. ground round beef
1/2 lb. ground pork
1 cup green peppers, diced
1 cup red onion, diced
2 (14 oz.) can stewed tomatoes, drain excess liquid
1 jar (24 oz.) Cento Passata, San Marzano crushed tomatoes
1 cup cooked rice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Herb de Provence + garnish
2 tsp sugar
1 tsp butter
salt
pepper

Cooking Tools
Skillet
Deep baking pan with lid
Large stock pot
Large mixing bowl with ice water

Directions
Preheat oven 375 Degrees F.  In a large skillet; add ground beef and ground pork, cook on medium high heat.  Cook and break apart meat until browned. Add; green peppers, red onions, 1 can of stewed tomatoes, cooked rice, garlic powder, onion powder, Herb de Provence, sugar, butter, salt and pepper.  Toss and cook until any liquid is absorbed,  To prep the leaves: Cut out core of the cabbage leaving the leaves intact, remove layer of cabbage leaves carefully not to tear. In a large stock pot with boiling water; add leaves and cook for about 40 seconds ( this make the leaves more pliable).  Drain and immediately place leaves in the ice bath to shock and stop the cooking process.  Drain leaves and dry each leaf completely. Cut out any tough rib at the base of the leaf.  Use 2 leaves for each roll.  Place each leaf base to base, one overlapping the other, creating one large leaf.  Place at least a 1/2 cup of filling towards the one end and roll leaf over the filling.  Tuck each side in and roll to the end. Place 1/2 of the crushed tomato sauce in the base of the baking pan, lay each cabbage roll seam side down, pour the rest of the crushed tomato sauce and 1 can of the stewed tomatoes evenly over the rolls. garnish with some Herb de Provence.  Bake with lid on for 45 minutes.
Yields 6

I Use Savoy Cabbage For It's Pliability

Line Cabbage Rolls With Seam Side Down

Caprese Salad

Caprese Salad
A Beautiful Presentation For Your Next Dinner Party!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: no cooking required

Caprese Salad
Ingredients
1 package of Campari tomatoes on vine
1 tub Ciliegine fresh mozzarella, cherry size

Cooking Tools
Melon baller
Food processor

Directions
Wash and dry tomatoes on vine, be careful not to disconnect.  Lay tomatoes on a cutting board and slice tomatoes from 1/2 inch from stem to the other size, leaving the tomatoes intact on the stem.  Carefully using a melon baller, scoop out pulp from each side of tomato. Place 1 Ciliegine mozzarella ball inside the cavity of the tomato. Garnish with some basil leaves.
Serve with the Basil Mayo Dip. (recipe below)

Basil Mayo Dip
Ingredients
12 large basil leaves + garnish
2 tsp fresh lemon juice
1/4 tsp garlic, minced
1 tbsp olive oil
1/2 cup mayonnaise
pinch of salt

Directions
Place ingredients in a food processor and pulse until creamy. adjust seasoning to suit your taste.
Serves 4

Oatmeal Pancakes With Hot Buttered Banana Maple Syrup

Oatmeal Pancakes With Hot Buttered Banana Maple Syup
Great Use For Leftover Irish Oats!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 5-10 minutes

The Batter Can Be Prepared A Day In Advance.

Oatmeal Pancakes
Ingredients
1 cup cooked Irish Oats (recipe post below)
2 cups Bisquick
1 cup milk
2 eggs
1 tsp vanilla extract
pinch of nutmeg
butter
powdered sugar (optional)

Cooking Tools
Large mixing bowl
Small sauce pan
Electric skillet or
Nonstick frying pan

Directions
In a large mixing bowl; add 1 cup cooked Irish oats, Bisquick, milk, eggs, vanilla extract and pinch of nutmeg. Whisk ingredients until well incorporated. On medium-low heat, add some butter to coat skillet, ladle approx. 1/2 cup of batter per/pancake onto skillet.  Cook the pancakes until edges are golden brown and small bubbles start to rise to the surface of the pancakes, flip and cook the other side.  Serve with Hot Buttered Banana Maple Syrup, dust with powdered sugar (optional)
Yields 6

Hot Buttered Banana Maple Syrup
Ingredients
1 cup pure maple syrup
1 tbsp butter
1 firm but ripe banana, sliced
Directions
In a small sauce pan on medium-low heat; add maple syrup, butter and slice banana.  Heat on a low simmer for a few minutes.  Serve over Oatmeal Pancakes.

Dusting With Powdered Sugar Is Optional!

Irish Oats With Blueberries & Honey

Irish Oats With Blueberries & Honey
A Great Start To Your Morning!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 30 minutes

 

Ingredients
1 cup steel cut Irish Oats
4 cups water
1 tsp vanilla extract
1 tbsp butter
2 cups, fresh blueberries
honey with buckwheat

Cooking Tools
Medium pot

Directions
In a medium size pot, bring 4 cups of water to a rolling boil,  add; steel cut oats, vanilla and butter.  Stir for a about 20 seconds as it is boiling, then reduce heat to a simmer.  Cook uncovered for about 30 minutes, stir often so it does not stick to the bottom of the pot. Place cooked oats in serving bowls, add; blueberries and honey equally.
Serves 4

Chicken & Waffles

Chicken & Waffles
This Southern Charmer Is Great Anytime Of The Day!
Difficulty: Moderate
Prep Time: 1 hour
Cooking Time: 1 hour

This Fried Chicken Recipe Is Slightly Different Than Our Southern Fried Chicken.

 

Fried Chicken
Ingredients
1 to 2 1/2-pound chicken, cut into pieces
3 eggs
1/2 cup whole milk
2 cups all purpose flour
1/2 tbsp pepper
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp salt
1/2 tbsp Lawry's seasoned salt
1 tsp paprika
Oil, for frying, preferably peanut oil

Cooking Tools
Deep Fryer or Deep cast iron fryer
Sheet trays with cooling rack
Zip lock bag
Electric Waffle Iron

Directions
In a medium size bowl, beat the eggs with the milk.  In an extra large zip lock bag, combine the flour, pepper, garlic powder, onion powder, salt and paprika. Season the chicken with the Lawry's seasoned salt.  Dip the seasoned chicken in the egg, place in bag and shake, coat well in the flour mixture. (Place a few chicken pieces at a time, repeat) Place coated chicken pieces on a sheet tray with cooling rack.  By using a rack, the coated chicken will not get wet spots underneath the chicken as it sits before frying.
Heat the oil to 350 degrees F in a deep frying or cast iron pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp ( Do not overcrowd). Dark meat takes longer then white meat. It should take dark meat about 15 minutes, white meat around 10-12 minutes.  Check chicken for doneness.  Place chicken on tray of paper towels to remove excess oil.  Serve hot!
Serves 4 to 6

Waffles
Ingredients
2 cups Bisquick mix
1 1/3 cups milk
2 tbsp butter, melted
1 egg
1 tsp vanilla
cooking spray
maple syrup

Directions
In a large mixing bowl; add Bisquick, milk, melted butter, egg and vanilla.  Whisk until well blended. Spray the preheated waffle iron with cooking spray and ladle batter into each waffle compartment and shut the lid; cook until golden, will usually take about 2 minutes.  To assemble Chicken & Waffles:  Lay 1 or 2 waffle on a serving plate, Place some fried chicken pieces on top of waffles, drizzle with some maple syrup!
Serves 4-6

Chinese Beef & Rice In A Clay Pot

Chinese Beef & Rice In A Clay Pot
Cooking In Clay Pots, Adds So Much Flavor To Your Dish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
2  8oz. Filet of Beef Tenderloin, cubed
2 cups Shitake & Oyster mushrooms
1/2 onion, chopped
1 cup green onions, chopped + garnish
2 cups uncooked rice, divided
4 cups chicken stock, divided
1/2 tbsp vegetable oil
1/2 tsp grated ginger
1/2 tsp garlic, minced
1 tsp sesame oil
salt
pepper

 Cooking Tools
2 Chinese clay cooking pots with lids

Directions
Prepare Chinese clay pots with lids by submerging them in cold water for at least 30 minutes; drain then set aside.  In a frying pan on high heat; add vegetable oil and add cubed filet of tenderloin and sear and brown on all sides.  Add the chopped onions and garlic, ginger, salt and pepper, once onions just start to get slightly golden, remove beef and onions from the pan and set aside.  In the same pan, saute the Shitake mushroom and Oyster mushrooms until slightly brown; set aside.
To assemble clay pots: Add 1 cup of rice to each clay pot.  Pour 2 cups of chicken stock to each clay pot, lay mushrooms in equal portions in the pot. Place beef and onion mixture on top of the mushrooms, then add chopped green onions and drizzle each with sesame oil.  Place lid on the pot and place them in a cold oven, directly on the grill.  Set oven temperature at 425 Degrees F, bake in oven for 50 minutes, the liquid should be all absorbed and rice fully cooked. Take pots out of oven and let it cool down with lids on for 15 minutes.  Serve in pots with the Sweet Soy and Hoisin Dipping Sauce. (recipe below)
Serves 2

Sweet Soy And Hoisin Dipping Sauce

Ingredients
1/4 cup sweet soy sauce
1 tbsp Hoisin sauce
3 tbsp water
red pepper flakes (optional)

Directions
Whisk ingredients in a small bowl, divide into serving bowls.  Garnish with chopped green onions and red pepper flakes.

Neapolitan Mousse

Neapolitan Mousse 
A Sophisticated Version Of Classic Flavors We Grew Up With!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: No cooking

 

Ingredients
2 cups whipping cream
1 cup whipped cream cheese
1 cup mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh strawberries, pureed
2 tbsp sweetened coco powder

Cooking Tools
Food processor
Hand mixer
Medium mixing bowls

Directions
In a food processor, puree fresh strawberries, place in refrigerator to keep chilled.  In a mixing bowl; add cream cheese, mascarpone cheese, powdered sugar and vanilla extract.  Start to whip at low speed, so you don't have a cloud of powdered sugar, then whip on high until smooth and well blended. In a separate bowl; add whipping cream and using a hand mixer, whip cream on high until stiff peaks form. Fold whipped cream into the whipped cream cheese mousse mixture until well incorporated. Divide the whipped cream cheese mousse mixture into 3 equal portions into separate bowls.  This mixture is the base for all three flavors.  Place the first, plain vanilla mixture in the refrigerator to chill until ready to layer. In the second bowl, fold in pureed strawberries and blend until well incorporated. In the third bowl; add coco powder to the vanilla mousse mixture and using a hand mixture to blend well ( don't over whip, or you will end up with butter).  To assemble:  In a serving glass, add a layer of chocolate mousse, then strawberry mousse, then top with the vanilla mousse. Repeat with the other serving glasses.  Chill in refrigerator for an hour before serving.
Serves 4

Porchetta

Porchetta
The Perfect Street Food Of Italy!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 6 hours

 

Ingredients
5-6 pork belly slab
1 pork tenderloin
1 seedless orange, sliced
4 cloves garlic, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh thyme leaves
2 tbsp fresh rosemary, chopped
2 tbsp fresh oregano, chopped
olive oil
salt
pepper
Ciabatta bread, sliced

Cooking Tools
Deep roasting pan with rack
Cooking twine

Directions
Preheat oven to 350 Degrees F.  To prep the Porchetta; lay pork belly slab, fat side up. Score fat in a cross hatch pattern, at least 1/4 of an inch deep to cut through the fat layer. salt and pepper generously, and then flip the pork belly over.  Spread all the chopped herbs and garlic evenly over the pork belly then salt and pepper again.  Lay down the orange slices down the center of the pork belly and place pork tenderloin on the orange slices.  Drizzle pork tenderloin with a small amount of olive oil. Roll one side of the pork belly over the pork tenderloin, creating a roll. Using cooking twine, tie the pork belly roll in place.  Place cooking rack inside deep roasting pan and pour water in pan just to line the bottom.  Place rolled pork belly onto the rack and roast in oven for 6 hours. You can place pork under a medium broiler the last 10 minutes of cooking to get a nice and crispy crackling on the fat.  Let stand 15 minutes before transferring to a cutting board for slicing.  Make the Porchetta sandwiches with the Ciabatta bread.
Serves 8

Pork Belly And Pork Tenderloin

Aromatic Herbs & Garlic

Score Fat Side In A Cross Hatch Pattern

Spread Herbs And Garlic Evenly, Lay Orange Slices In Center

Lay Pork Tenderloin On Top Of Orange Slices, Drizzle With Olive Oil

Roll Pork Belly And Tie With Cooking Twine

Place On Cooking Rack, Line Deep Roasting Pan With Some Water

Makes The Most Delicious Sandwiches

Pumpkin Soup With Cinnamon Crema

Pumpkin Soup With Cinnamon Crema
Just Another Way To Use Pumpkin!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20-25 minutes

 

Ingredients
4 cups chicken stock
3 cups plain pumpkin puree
1 1/2 tsp cinnamon
1 tsp fresh grated ginger
1 tsp garlic, puree
1/2 tsp ground allspice
1/2 tsp cumin
3 tbsp honey
3 tbsp maple syrup
2 tsp chipotle chili puree
salt
pepper
1/4 cup crema or sour cream
1/4 cup roasted pepitas (garnish)

 Cooking Tools
Large stock pot

Directions
In a large stock pot, bring chicken stock to a rolling boil, reduce to  medium-low.  Whisk in pumpkin puree, cinnamon, ginger, garlic, allspice, cumin, honey, maple syrup and chipotle puree.  Cook and stir pot on occasion for about 20 minutes; remove from heat and whisk in 1/4 cup of crema, salt and pepper to taste. Ladle soup into bowls, serve with a dollop of Cinnamon Crema (recipe below) and garnish with the roasted pepitas.
Serves 6

Cinnamon Crema
Ingredients
1/2 cup crema
1/2 tsp cinnamon
Directions
Whisk ingredients in a bowl.

Swiss Chard & Ricotta Crostata

Swiss Chard & Ricotta Crostata
A Beautiful Savory Free Form Pie!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 1 hour

Serve With A Hot Bowl Of Soup!

 

Ingredients
Extra-virgin olive oil
2 cloves garlic, sliced thin
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed, leaves cut into 1-inch lengths
salt
2 cups fresh ricotta
1/2 cup grated Parmesan
1/2 cup mascarpone cheese
1 egg
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tbsp water

Directions
Preheat the oven to 375 degrees F. In a large skillet add some olive oil to coat pan, add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has becomes slightly tender. Add the Swiss chard leaves and season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool. In a large bowl combine the ricotta, Parmesan, mascarpone cheese, egg, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed.

 Cooking Tools
Parchment lined sheet pan or pizza pan
Food processor

Pastry Dough
Ingredients
2 1/2 cups all-purpose flour
1 tsp coarse salt 
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces 
3 tbsp ice water

Directions
In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tbsp more water, 1 tbsp at a time). Do not over mix. Form dough into a thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

To Assemble:
Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.  dust a large clean work surface with flour and roll the dough into a large circle about 1/4 thick. Transfer the dough to a large sheet tray lined with parchment paper. Lay the dough out flat. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling. Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm and golden about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing.
Serves 6

Sweet Potato Chips

Sweet Potato Chips
This Is So Much Better Than Bagged Chips!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 10 minutes

 

Ingredients
1 large sweet potato, skin on
frying oil
salt

Cooking Tools
Mandolin slicer
Large Dutch oven or deep fryer
sheet pan
skimmer

Directions
Slice sweet potato on a mandolin slicer, very thin.  Wipe off any excess moisture from slice potatoes.  Heat oil few inches deep in a Dutch oven pan or fryer on medium heat.
Add potatoes in batches, not to overcrowd. Cook for about a minute, move chip around so it gets cooked evenly.  Drain chip onto a paper towel lined sheet pan, sprinkle with salt while they are hot. Allow oil temperature to rise back up between batches.  Fry with caution, it may spit and splatter.

serves 2