Lemon Parfait
This dessert looks like it took all day to make, but actually is pretty easy. The only trick is that you need to chill for a few hours so you will need to plan ahead a bit.
INGREDIENTS
1/2 Cup Strained Lemon Juice
1 Tablespoon Grated Lemon Rind
3 Large Egg Yolks
1 Cup Sugar
3 Large Egg Whites
1/8 Teaspoon Cream of Tartar
1/8 Teaspoon Kosher Salt
1 Cup Chilled Heavy Cream
3 Tablespoons Powdered Sugar
Quartered Lemon Slices For Garnish
8 Small Shortbread Cookies
In a small saucepan combine the egg yolks, 1/2 cup sugar, lemon juice and lemon rind. Beat well until combined. Cook over a medium heat. Stir CONSTANTLY until the mixture gets thick, but do not let it boil. Remove from the heat and pour into a large bowl to cool. In a separate large bowl beat the egg whites with the cream of tartar and kosher salt. You want the egg whites to have peaks. Now, add the remaining 1/2 cup sugar a little bit at a time. Fold the egg white mixture into the lemon mixture. In a chilled bowl beat the whipping cream until it has peaks. Always be careful not to over beat so you don’t end up with butter. Beat in the powdered sugar. Take 4 parfait glasses and place 1 broken shortbread cookie at the bottom of each glass. Place the lemon mixture over the broken cookie and alternate with the whipped cream until you come to the top of your parfait glass. Do this to all 4 parfait glasses. Garnish with quartered lemons and 1 whole shortbread cookie. Chill for 3 hours. Serves 4
4th of July Apple Pie
What is more American than Apple Pie? No 4th of July celebration is complete without a delicious homemade Apple Pie. The secret here is to use a combination of tart apples, like Winesap or Granny Smith, and sweet apples like Fuji, Jonagold, Idared or Mutsu. Your patriotic crowd will love this pie.
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Allspice
1/8 Teaspoon Kosher Salt
2/3 Cup Sugar
1 Tablespoon Sugar
2 1/2 Pounds Apples Cut Into Wedges
1 Tablespoon Fresh Lemon Juice
Pastry Dough
1 Lightly Beaten Egg
Preheat your oven to 425° F. Place a large baking sheet in the middle of the oven.
In a large bowl whisk together the flour, lemon zest, cinnamon, allspice, salt and 2/3 cup sugar. Gently toss with the apples and lemon juice. Roll out 1 piece of your dough on a lightly floured surface with a lightly floured rolling pin. You want your dough to be about 13 inches round to fit into a 9 inch glass pie plate. Keep the other piece of dough in the refrigerator. Trim the edge making sure to leave a 1/2 inch overhang. Chill the shell while rolling out the dough for the top crust. Roll out the top piece of dough on the lightly floured surface into an 11 inch round. Now you are ready to spoon your filling into the pastry shell. Cover with the top and trim leaving a 1/2 inch overhang. Press the edges together then crimp. Lightly brush the top of the pie with the egg and then sprinkle all over with the remaining tablespoon of sugar. Cut 3 steam vents in the top of the crust with a small sharp knife. Bake the pie on the hot baking sheet for 20 minutes. Then reduce the oven temperature to 375° F. and continue to bake for 40 minutes until the crust is golden and the filling is bubbling. Remove from the oven and cool your yummy pie on a rack for at least 2 hours. Serves 6
Pastry Dough
INGREDIENTS
4 Cups Unbleached Flour
1 3/4 Cups Shortening
1 Tablespoon Sugar
2 Teaspoons Salt
1 Large Slightly Beaten Egg
1 Teaspoon Red Wine Vinegar
1/2 Cup Water
Mix the flour, shortening, sugar, salt, egg, red wine vinegar and the water together. Place in a ziplock bag. Let the mixture sit in the fridge for 1 hour. Separate into 4 balls of dough. Roll out on a floured surface and place in 9 inch pie pans. Bake in a preheated 425° F oven for 12 minutes for the unfilled crust or use the recipe for a filled pie crust. Makes 2 crusts with tops. The unbaked dough may be kept for 1 week in a ziplock bag in the fridge.
Panko Talapia
I try to make a fish dish at least once a week. Sometimes it is hard to come up with different ways to cook fish. I love using various flavors of panko breadcrumbs for fish dishes. Panko breadcrumbs are Japanese breadcrumbs. They are coarser and lighter than ordinary breadcrumbs. When cooked, panko’s color turns a rich golden brown and the texture becomes crisp and airy. Here is a quick and easy dish that everyone will love.
INGREDIENTS
1 Pound Talapia
2 Beaten Eggs
1 Cup Panko Breadcrumbs
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large sauté pan. Pour the beaten eggs onto a large plate and pour the panko breadcrumbs onto a separate large plate. Rinse the fish and pat dry with paper towels. Salt and pepper the fish filets. Dip both sides of the fish into the beaten eggs and then dip both sides into the breadcrumbs. Place coated fish into the heated olive oil. Cook for 5 minutes on each side. Transfer to a serving plate. Serve with homemade tartar sauce. Serves 2
Hoisin Chops
Hoisin sauce (also called Peking sauce) is an Asian sauce and is often used in Asian cooking much like how BBQ sauce is used in American cooking. Hoisin sauce is made from soybean paste, garlic, chilies, sugar, vinegar and various spices and is a great glaze for meat and fish (Peking Duck). Hoisin sauce is also a nice condiment which can also gives extra flavor to noodle and stir fry dishes.
INGREDIENTS
4 Large Bone-In Pork Chops
1 Cup Hoisin Sauce
1/4 Cup White Wine
5 Chopped Garlic Cloves
2 Tablespoons Toasted Sesame Oil
1/4 Cup Hoisin Sauce For Basting
With a meat tenderizer pound out the four chops. In a medium size bowl combine the hoisin sauce, white wine, sesame oil and garlic cloves. Place the 4 pork chops in a large ziplock bag. Pour the hoisin sauce marinade over the chops. Close the ziplock bag and give a gentle shake to cover all of the chops. Put into the fridge overnight. When you are ready to cook the chops remove them from the fridge. Cover your broiler pan with foil and place the chops on top of the foil. Let the chops rest for 15 minutes to come to room temperature. Baste with additional Hoisin sauce and place under the broiler for 4 to 8 minutes per side. You can also cook these chops on the grill. Turn the chops over and baste with more sauce. When done remove from the oven and transfer to a serving plate. Serve with rice and salad. Serves 4
Nana’s Calzone
Nana’s Calzone is a delicious lunch or it can be served cold on a summer day. When I serve it warm, I top it with a bit of marinara sauce. All that is needed to complete the meal is a nice tossed salad.
INGREDIENTS
1 Pound Prosciutto
2 Pounds Ricotta Cheese
1 Cup Grated Parmesan Cheese
3 Eggs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Olive Oil
1/2 Pound Cubed Mozzarella Cheese
1 Pound Pizza Dough (Store Bought or Homemade)
1 Cup Marinara Sauce
Preheat your oven to 350° F. In a large size bowl mix together the prosciutto, ricotta, Parmesan, eggs, salt and pepper. Set aside. Stretch the pizza dough to make a 12 to 14 inch round. Leave the dough slightly thick so that the filling will not ooze out. Put the dough on a lightly oiled pizza pan. Avoid the edges of the pan. Spoon the filling onto half of the pizza round and fold the other half of the dough over to form a large turnover. Press the edges tightly together, with your fingertips, until all of the dough is sealed. Moisten the top and sides of the calzone with olive oil by using the palm of your hand to spread it evenly. Cut a few slits in the middle of the calzone. Put some cubes of the mozzarella and a couple tablespoons full of marinara sauce in each of the slits. Use all of the cheese and sauce. Bake the calzone in the oven for 45 minutes until golden brown. I like to use the medium rack in the oven. Remove from the oven and let sit for 20 minutes. This will allow the cheese to set. Cut into slices and serve as a lunch dish or an appetizer. Top with more marinara sauce. As an appetizer serves 8 and as a main course serves 1 to 2.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Put the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm and draft free place for 15 minutes until a foam forms on the top. Make sure that the water is NOT hot or it will kill the yeast. In a large bowl combine 1 cup of flour and the salt. Add the olive oil to the yeast mixture and pour the mixture into the bowl of flour. Slowly add the second cup of the flour. Stir with a wooden spoon. When the dough begins to pull away from the sides of the bowl turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth and elastic. The dough should no longer be sticky. Depending on how moist your dough is will depend on how much flour you will need. Coat a medium bowl with olive oil and place the dough in it. Roll the dough to coat on all sides. Cover tightly with plastic wrap and set in a warm place for about an hour. The dough should double in size. To test if the dough has doubled gently press your fingers into it. If your fingers leave an impression then the dough is ready.
Garlic Grilled T-Bones
Skip the necktie gift because the way to Dad’s heart is with an unforgettable steak. Celebrate Father’s Day with a “fresh from the grill” steak that he can really sink his teeth into!
INGREDIENTS
15 Chopped Garlic Cloves
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
4 T-Bone Steaks
1 Teaspoon Freshly Ground Pepper
Your T-bone steaks should be about 12 ounces each & 3/4 inches thick. In a small size bowl combine the chopped garlic, oil, salt and pepper. Rub the garlic mixture on both sides of the steaks. Prepare your grill and grill the steaks, covered, over a medium heat. Cook for 4 to 7 minutes per side depending on how rare you want them. You can also cook these steaks under your oven broiler 4 inches from the heat. Cook for 4 to 7 minutes. Remove from the heat and serve with a salad, baked potato or grilled romaine hearts. Serves 4
Honey Mustard Grilling & Marinade Sauce
I love this grilling and marinade sauce. It is so easy to make and is extremely versatile. You can use it on pork or chicken while grilling or as an overnight marinade.
INGREDIENTS
3 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
3 Tablespoons Honey
1 Teaspoon Ground Ginger
3 Chopped Garlic Cloves
In a small size bowl whisk together the mustard, soy sauce, honey, ginger and garlic. Prepare your grill. Spread one side of the pork or chicken with the sauce and place sauce side down. Baste the top and grill for 6 minutes or more/less (depending on which meat or fish you are grilling). Turn your meat and baste one more time with remaining sauce. Cook another 6 minutes or more/less until done. If you decide to use this as a marinade place the meat in a ziplock bag and pour the sauce over the meat. Zip the bag and give a good shake. Place in the refrigerator overnight and remove when ready to cook. You are going to love this sauce!
Bok Choy Gratin
I had a bunch of baby bok choy in my fridge that needed to get used before making its way to the trash can. I grew up in a household that didn’t believe in wasting food and it pains me to throw food out. I would rather create a disaster meal then throw food away. This is how I created this dish and it actually turned out quite tasty.
INGREDIENTS
1 Sliced Yellow Onion
1 Diced Tomato
10 Chopped Garlic Cloves
8 Ounces Unsalted Butter
6 Small Bunches Baby Bok Choy
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Panko Bread Crumbs
1 Cup Grated Parmesan Cheese
Preheat your oven to 350° F. Tear off the bok choy leaves, wash & dry them. In a large skillet melt the butter over a medium low heat. When the butter is melted add the garlic and onions. Stir and cook for 1 minute. Add the tomatoes and bok choy leaves. Season with the salt and pepper. Stir and cook for 2 minutes. Remove from the heat and pour into a large glass baking dish. In a small bowl mix together the panko bread crumbs and Parmesan cheese. Sprinkle the bread crumb mixture over the vegetables. Place, uncovered into the oven and bake for 35 minutes until done. Remove from the oven and serve hot. Serves 4
Pain Perdu
In honor of St. Anthony we are making Pain Perdu or “Lost Bread.”
What we call French toast, the French call Pain Perdu.
Baked in butter and served covered with powdered sugar, Pain Perdu is considered a dessert in France.
INGREDIENTS
6 Large Eggs
1 1/2 Cups Milk
1 1/2 Teaspoons Vanilla Extract
2 Tablespoons Sugar
1/2 Teaspoon Ground Cinnamon
12 Thick Slices French or Italian Bread
6 Tablespoons Unsalted Butter
Powdered Sugar
Preheat your oven to 400° F. In a large size bowl whisk together the eggs, milk, vanilla, sugar and cinnamon until well blended. Place the bread in a large shallow baking dish
slightly overlapping one another. It is best to use day old bread. If you don't have day old bread don't worry about it. Pour the egg mixture over the bread and let sit for 30 minutes.
Turn the bread with a spatula so that it gets evenly moistened halfway through the sitting time. Put the two oven racks in the middle of the oven. Place 3 tablespoons of the butter on
two baking sheets. Put in the oven and melt the butter for 1 minute. Remove the baking sheets from the oven and make sure that the butter covers the entire baking sheet evenly.
Arrange 6 slices of the soaked bread on each of the hot baking sheets. Make sure to space them evenly. Bake for 15 minutes and then turn them over to bake an additional 15
minutes. You will want the bread to be puffed and evenly browned. If you need to bake them a bit more then go ahead. Remove from the oven and transfer to a serving platter.
Dust with powdered sugar. Serves 12
Organic Beer Can Chicken
I love cooking this chicken on a charcoal grill. You can use a gas grill or cook in the oven if you like. Cooking time should be between 1 to 2 hours depending on the size of your chicken and how hot your grill is. Be careful not to spill the HOT beer and burn yourself!
INGREDIENTS
1 Large Organic Whole Chicken
1/3 Cup Victoria’s Dry Rub or Your Favorite Spices
2 Fresh Limes
12 Garlic Cloves
4 Ounces Butter
1/2 Can of Beer
Wash and pat dry your whole chicken. Remove any giblets from the cavity. Pour out half of the contents the beer. You can drink it if you’re thirsty and don’t like to waste good beer! Place the chicken over the half full beer can that you placed in the rack. You can get these beer can chicken racks at hardware stores or online. These racks are about $5 in the hardware stores. Williams Sonoma has one for $30 which is a bit much I think. Stuff the neck cavity with the 12 garlic cloves so that you seal in the vapors. Slice two limes and squeeze the lime juice all over the skin. Mix your spices with the butter and smear all over the bird. Place on a prepared grill and cook, covered, for 1 to 2 hours.The juices should run clear. Remove from the grill and transfer to a serving platter. Let sit for 10 minutes and then serve. The one that I made last night was incredibly moist and full of flavor. Serves 4
If you cook in the oven place the chicken on the rack in a pie pan with a cup of water added to the pie pan. Cook at 350° F for 1 to 2 hours. Use a meat thermometer checking the thigh to make sure that the temperature reaches 180° F. When done use tongs and a long fork to carefully transfer the entire rack in its upright position to a serving platter. Let stand for 10 minutes. Carefully remove the chicken from the rack.
