INGREDIENTS:
1 # small new potatoes, washed
3 T olive oil
2 t kosher salt
1 t freshly ground black pepper
2 cloves garlic, peeled and smashed but left whole
3 T apple cider vinegar – you can use white wine vinegar for a more pronounced vinegar flavor
2 T chopped parsley, dill or thyme
Flaky sea salt and additional vinegar for serving
Optional: Yogurt dill dip for serving. ( Combine ½ C Greek yogurt, 2 T mayonnaise, 2 t fresh lemon juice and 1 t lemon zest, 3 T minced fresh dill in a bowl and whisk to combine)
METHOD:
Preheat oven to 400 degrees.
Whisk vinegar and oil in a large bowl. Add salt, pepper, garlic and washed new potatoes. Toss gently to coat.
Place a large sheet of parchment on your counter and fold in half and then place on a rimmed baking sheet. Open the parchment like the pages of a book. Place potatoes on the bottom ‘page.’ Top with herb sprigs and then crimp the edges of the parchment to completely seal the packet. Place in preheated oven and roast for 40-45 minutes.
Remove from oven and let rest for 5-10 minutes. Carefully open the packet and sprinkle with additional vinegar, chopped herbs and flaky sea salt to taste.
Potatoes may be served directly from the parchment packet or placed in a serving bowl. Passing yogurt dill sauce separately, if desired.
¼ C red, orange or yellow bell pepper, sliced into matchstick
4 T rice vinegar
2 T sugar
1 T cilantro, minced
½ t sesame oil
SPICY GOCHUJANG SAUCE
4 T prepared gochuchang (Korean chili pepper paste)
1 T sugar
2 T honey
4 T rice wine vinegar
FILLING INGREDIENTS:
6 oz. cooked pork, sliced into strips
2 C greens
CRÊPES INGREDIENTS:
2 eggs
1 ½ C milk
2 T vegetable oil
1 C all-purpose flour
Pinch of salt
2 scallions, minced very fine
METHOD:
Make the crêpe batter: Combine eggs, flour, milk, oil, minced scallions and salt in a mixing bowl using an immersion blender or wire whisk. Mix until ingredients are thoroughly combined. Cover and refrigerate for at least one hour or up to 24 hours.
Make the pickles: Toss carrot, cucumber, peppers, vinegar, sugar, cilantro, salt, and sesame oil together in a bowl and set aside.
Make the sauce: Combine gochujang, honey, sugar and vinegar together in a bowl and set aside.
Make the crêpes: Heat a 7-10” non-stick skillet with pan spray. Pour ¼ C batter into the pan. Immediately twirl the skilled to coat the bottom of the pan evenly with batter. Cook crêpe until edges begin to brown, about 1 minute. Loosen the crêpe around the edge with a heatproof spatula. Gently pick up the crêpe with your fingers and flip it. Cook about 20 seconds on the second side. Transfer crêpe to a wire cooling rack. Continue cooking crêpes, coating pan with pan spray for each one.
Assemble crêpes: spread some of the prepared chojang sauce on the crepe, top with sliced pork and pickled vegetables and greens. Roll crepe like a burrito and serve with additional sauce on the side.
Chef’s notes: Crêpes can be made ahead of time and stored in the refrigerator for several days or in the freezer for up to a month. Once crêpes have cooled, stack them between pieces of parchment paper and wrap well with plastic film. Warm briefly in microwave before proceeding with recipe.
1 small butternut squash
(about 1 #), peeled, seeded and cut into cubes
1 C onion, chopped
Pinch of granulated sugar
¼ t cinnamon
¼ t nutmeg
¼ t cayenne (or more to taste)
vegetable stock as needed
salt and pepper to taste
FILLING INGREDIENTS:
1 small onion, cut into ¼”
dice
2 cloves garlic, minced fine
1 large zucchini, cut into ¼”
dice
1 large yellow squash, cut
into ¼” dice
1 red bell pepper, seeded and
cut into ¼” dice
1 orange fleshed sweet potato,
peeled and cut into ¼” dice
2 t dried oregano
1 T ground cumin
¼ t cayenne (or more to taste)
½ C water
¼ C cilantro, chopped
Olive oil or pan spray
6 10” flour tortillas
FOR SERVING: cooked rice, pico de gallo,
guacamole, cilantro, scallion, shredded cabbage, cheddar cheese, toasted
pepitas
METHOD:
Prepare the sauce: Place the butternut squash in a medium sauce
pan and add just enough vegetable stock to barely cover the squash. Add the remaining ingredients and bring up to
a boil. Reduce heat to low, and simmer
until the squash is very tender and can easily be pieced with the tip of a
knife (about 15 minutes.) Take care not to boil away all of the stock. Remove
from heat and drain reserving the cooking liquid. Transfer squash to the
blender and puree adding just enough of the cooking liquid to form a silky,
smooth sauce. You may need to add a bit of extra stock to reach sauce
consistency. Set aside.
Prepare the filling: In a large skillet over
medium high heat, heat olive oil and sauté the onion, garlic, oregano, cumin
and cayenne until just beginning to soften.
Add sweet potato, salt and pepper and ½ C water and cook until potato is
tender. Depending on how quickly your
water is cooking off, you may need to add a bit more to cook potatoes
through. Take care not to add too much
though – you don’t want the filling to be too watery. Add remaining vegetables
and cook and additional 5 -7 minutes until cooked through. Remove from heat and stir in cilantro. Set
aside.
Prepare the chimichangas: Preheat oven to 425. Using pan spray or olive oil, grease a rimmed
baking sheet and set aside.
Place a tortillas on counter
top and fill each with 1 C of vegetable filling and a light sprinkling of
cheese (if using.) Roll up like a burrito, tucking in the sides of the tortilla
first and then rolling from bottom to top. Place seam side down on the prepared
baking sheet and brush with olive oil or spray liberally with pan spray. Bake for 7-10 minutes or until lightly
browned. Flip the chimicangas over and bake for an additional 5 or so
minutes.
To serve: Slice chimichanga in half on
the diagonal. Spoon warmed sauce on plate and top with cooked rice and chimichanga
decoratively placed on top. Garnish with toasted pepitas, scallions, and
shredded cabbage if desired. Serve
passing pico de gallo, guacamole and sour cream separately.
I canned chipotle chili en adobo, minced (or to taste)
2 t white wine vinegar
2 T lime juice plus zest of 1 lime
¼ C cojita cheese
1/3 C olive oil
Salt and freshly ground black pepper
1 T cilantro, minced
SALAD INGREDIENTS:
2 medium romaine lettuce hearts, washed, dried and torn into pieces
3 slices bacon
1 # shrimp (16-20 count) peeled and deveined
1 C fried pork rinds coarsely broken
Additional cojita for serving
METHOD:
Prepare dressing. Soft boil the egg for 6 ½ minutes, then run under cold water and peel. Place in the food processor with the garlic, anchovies, chipotle, vinegar, lime zest and juice, and cojita. Blend to combine. With machine running, slowly drizzle in the olive oil until dressing is thick and creamy. Season with salt, pepper and cilantro. Set aside.
Prepare salad. Cook bacon in a skillet over medium heat until cooked through and very crisp. Remove from pan, drain and chop into ¼” pieces. Pour off all but 2 T of bacon grease.
Toss shrimp with bit of salt and pepper.
Heat the skillet and reserved bacon grease over medium high heat. Add shrimp in a single layer and cook until pink on both sides. Return bacon to the pan and heat through. When everything is hot and sizzling nicely pour over chopped romaine and toss well. Serve salad drizzled with 2 T of dressing, pork rinds and additional cojita.
Finish with an additional squeeze of lemon juice, lemon
slices and chopped fresh parsley
METHOD:
Prepare the meatballs: In a large mixing bowl,
stir together the breadcrumbs, milk, garlic, onion, parmesan, soy sauce and
pepper. Mix until well incorporated. Add turkey and mix gently with
wooden spoon or hands until just combined. Form mixture into balls and
let rest, refrigerated for 10 minutes. This allows the panade mixture to work
its tenderizing magic.
Heat 2 T of oil in a skillet over medium high heat until
shimmering. Place meatballs in skillet and fry, turning occasionally,
until golden brown on all sides. Scoot meatballs to one side of the pan
while you prepare the sauce. (You can also remove them from the pan while you
prepare the sauce, but I find this step unnecessary.)
Deglaze pan with wine and add minced garlic. Cook
until garlic is fragrant and liquid is nearly gone. Add chicken stock and lemon
juice. Reduce heat to medium low and move meatballs back to the center of
the pan to finish cooking. Finish sauce by stirring in butter and
capers. Once butter melts and is incorporated into the sauce, garnish
with an additional squeeze of lemon juice to taste and chopped parsley.
2 C cooked, diced turkey,
chicken or other protein
1 C
cooked corn or other cooked vegetable
1 can
black beans, drained and rinsed
1 ½ C
shredded cheddar, jack or mozzarella cheese, divided
1
bunch scallions, thinly sliced
1/2
jalapeno, seeded and minced (or to taste)
2 t
chili powder
2 t
ground cumin
1 t
dried oregano
½ C
sour cream
¼ C
prepared salsa (homemade or purchased)
6-8
10” flour tortillas
¼ C
melted butter, mayonnaise or pan spray (see video prep)
For serving:
cilantro, salsa fresca, avocado, and sour cream
METHOD:
Preheat
oven to 400 degrees.
Brush
one side of 6 tortillas with a light coating of melted butter, mayo or pan
spray. Place one tortilla – greased side down – in the center of a rimmed, 6 x 9
sheet pan. Arrange the remaining tortillas on the sheet pan around the perimeter
of the pan so that half of each tortilla is touching the center tortilla and
half is overhanging the pan.
In a
mixing bowl combine diced turkey, corn, black beans, 1 C of cheese, jalapeno, sour
cream, spices, scallions, and salsa. Mix gently until mixture is evenly
combined. Taste and add additional seasoning if desired.
Spread
the filling evenly in the prepared pan and top with remaining ½ C of shredded
cheese. Fold the overhanging tortillas over the filling and top with additional
tortillas – greased side up – to enclose the filling completely. Press gently
to secure.
Bake
for 15- 20 minutes or until filling is hot and top is lightly browned. If
desired, broil quesadilla briefly until quesadilla has a glossy, crispy crunch
from edge to edge.
Remove
from oven and let rest briefly. Cut into
squares and serve with desired toppings.
Serves 2 with leftovers or a crowd depending on how you cut it.
1 # pumpkin, butternut squash or other hard winter squash of your choice
Juice of 1 lemon
¼ c apple cider or apple juice
2 t jalapeno, minced (or to taste)
½ “ fresh ginger, minced
1 c raisins (regular or golden)
½ c brown sugar
½ c apricot jam
¼ c white wine vinegar
1/2 t dry mustard
1 t cinnamon
½ t freshly grated nutmeg
¼ t allspice
METHOD:
Heat the olive oil in a large saucepan over medium high heat, add the onion and cook until softened. Add garlic and cook until aromatic but not browned. Add all remaining ingredients and mix well to combine. Bring to a boil, reduce heat and cover. Cook, stirring frequently until thick and jammy. Take care to not let the mixture scorch. Leftovers will keep in the refrigerator for up to 1 month.
Preheat oven to 375 degrees. Bring vinegar and sugar to a simmer in a
small oven safe skillet over medium high heat.
Simmer until vinegar starts to evaporate and mixture begins to
color. Swirl skillet to be sure caramel
is cooking evenly. Do not stir – careful
swirling is the best method here. Once mixture resembles maple syrup, remove
from heat and quickly add butter, soy, miso cumin, garlic and cayenne (if using.)
Whisk until fully incorporated. Set aside.
Peel sweet potatoes and cut into quarter inch batonnet or
disks. Toss with a generous splash of
olive oil, salt and pepper. Place in a
microwave safe dish and cover with plastic film. Microwave on high power for 3 minutes or until slightly tender but not
cooked through. Uncover and cool to room
temperature.
Arrange potatoes on top of caramel in a decorative pattern
covering caramel in a single layer.
Sprinkle with chopped scallion, cashews and goat cheese.
Roll thawed puff pastry into a 9” square on lightly floured
counter top. Cut a round disk approximately
1” large than the diameter of your skillet.
Carefully transfer pastry to skillet covering potatoes completely. Tuck any excess pastry under so you have a
neat disk covering the entire surface. Place
in preheated oven and bake for about 30 minutes or until pastry is puffed,
crisp and deep brown. Remove from oven and cool slightly.
Run a small knife around the edge of the skillet to loosen the tart. To unmold, place a serving platter over the
skillet. Using pot holders, place one
hand on top of platter and one hand on bottom of skillet and quickly invert
tart onto the serving platter. Remove
skillet and sprinkle with chopped cilantro. Tart may be served hot or at room
temperature.
Heat oil in a
medium saucepan over low heat. Add
garlic and sauté, stirring occasionally until very fragrant but not browned. Add tomatoes and their juice, red pepper
flakes, fennel seed and salt. Bring up
to a simmer and cook about 20 minutes until tomatoes break down and sauce has
thickened.
Stir chopped
ale into sauce and cook until kale has wilted.
Stir in beans and cook an additional minute or two until heated
through. Taste for S and P. Spoon into shallow bowls and garnish with
fresh basil and grated pecorino Romano.
1
small butternut squash, peeled, seeded and cut
into ½” dice (about 3 cups)
1 T unsalted butter
1 ea. shallot, minced
pinch crushed red pepper flake (or to taste)
pinch granulated sugar and fresh nutmeg
1 ½ C chicken or vegetable stock
½ # bucatini pasta (or
pasta of your choice)
¼ C
parmesan cheese,
grated
1 ea. lemon juice
2 T walnut, toasted
and coarsely chopped
1 T fresh parsley,
chopped
Salt and pepper
METHOD:
Cook pancetta or bacon in a medium skillet until
crisp. Add thyme and sauté for about 30 seconds or until fragrant. Add
garlic and minced shallot and cook, stirring occasionally until softened.
Pour off flavored oil. Scrape pancetta/thyme mixture from pan and
reserve. Add oil back to skillet and heat until shimmering. Add butternut
squash and cook until squash is slightly browned and caramelized. (It is important
not to stir the squash too much during this process. You want to get
nice, even browning on the squash but maintain the texture and shape of the
cubes.) Add nutmeg, sugar, crushed reds, and butter to the pan. Cook until
butter has melted and spices are fragrant, about 2 minutes. Add stock, lower
heat and simmer until squash is just barely tender.
Meanwhile, cook pasta according to package
directions. Drain and reserve 1 C of starchy pasta cooking water. Add cooked
and drained pasta back to skillet. Stir in parmesan, lemon juice, and reserved
pancetta mixture. Stir gently to combine adding only enough pasta
cooking water to achieve desired consistency. Taste for salt and pepper.
Transfer to serving bowls and sprinkle with chopped parsley and toasted walnuts
and additional parmesan if desired.
