Ingredients

1 qt heavy cream
1 vanilla pod or 1 TBS vanilla extract
3 cinnamon sticks
peel or zest of 1 lemon and 1 orange (use a peeler to just peel off the zest)

12 egg yolks
1/2 cup sugar
pinch salt


Directions

   Scald together the first 4 ingredients.  [In a medium sauce pot, place the heavy cream, vanilla, cinnamon, peels of both the lemon and orange.  Bring up to almost a boil over a medium heat. Scalding is when you see the little bubbles around the sides of the pot, right before it boils.]
   Ribbon together the remaining ingredients in a medium-sized mixing bowl.  [With a whisk, stir together the egg yolks, sugar and salt until they become a paler, sunny-yellow.]
   Temper the cream mixture into the egg mixture.  [Slowly whisk the hot cream into the eggs, gently so that they don't scramble.]
   Pour into 12 ramekins or brûlée cups.  Place in a 315 degree oven in a covered bain marie (water bath).
   50 minutes later or until they just set (check them after 35 minutes) you have the perfect creme brûlée.  Chill, then brûlée the tops, as shown in class - ENJOY!

  These are a fool-proof, simple, easy, delectable treat!  This recipe makes 6-10 individual ramekins, depending upon the size you use.  Also great to make in bulk, then store in the freezer to pull out for a treat at any time.  They take roughly 10 minutes to make, then cook in another 10, making this a VERY QUICK delightful dessert.  What makes them lava-ey??  You slightly undercook them.  What you're looking for are the edges to puff up, you'll see a few slight cracks along the top and the middle should stay dimpled; this tells you that it hasn't fully cooked through and will still be super gooey!
[Note: picture above]  
         I highly recommend these - I'm sure many of you have enjoyed these in my classes.
For Valentine's Day I definitely recommend the kick of the hot pepper and cinnamon for a little warmth (I also ALWAYS add the vanilla!)!!!

CHOCOLATE LAVA CAKES

INGREDIENTS
4 1/2 oz butter
3 oz bittersweet chocolate
3 1/2 oz unsweetened chocolate
3 eggs
heaping 1/2 c sugar
pinch salt
1 tsp espresso powder
Additional Flavorings: you can use as many as you desire!
1 TBS vanilla
pinch cayenne
pinch chili powder
pinch cinnamon

DIRECTIONS
1.)  Preheat oven to 350 degrees.  Butter, spray or oil your ramekins, if desired and set on a baking sheet.,
2.)  Place butter in a small sauce pot and bring to a boil.  Measure out your chocolates.
3.)  Put sugar and eggs in a bowl of a kitchen aid or a mixing bowl, if you are hand mixing - feel free to use an electric mixer as well.  Turn kitchen aid on high, with a whisk attachment.  You are whisking until the eggs have doubled in volume and have turned almost white in color.  
4.)  Once the butter is a rolling boil, you can drop the chocolate in and turn off the burner.  Let sit on the hot stove to melt out, 3-5 minutes - you do not need to stir the chocolate.
5.)  Check your egg mixture, it should be ready.  You can now add in the flavorings, mix until combined.
6.)  With a rubber spatula, swirl the chocolate mixture and whisk into the egg mixture.  
7.)  Pour into the prepared ramekins.
8.)  Place in oven ~10-15 minutes before serving, you want to enjoy these hot!
9.)  Once in oven, lower the temperature to 325 degrees.  Should take 8-10 minutes depending on the oven.  Do not over cook!  *See picture and note above.

This recipe comes from a Teens Tour of Asia class over the summer - we ran out of the store bought sweet chili sauce, no better excuse to whip some up!  This stuff is legit and waaay better! You'll want to put it on everything 



Thai Sweet Chili Sauce

Ingredients
1/2 cup water
1 cup rice vinegar
1/4 cup fish sauce
1 cup sugar
2 TBS grated ginger
2 TBS hot chili garlic paste (Thai-style)

Directions
Finely grate the ginger.  Mix all of the measured ingredients together in a small sauce pot, bring to a boil.  Boil 5-7 minutes.  

Note: It will seem runnier than expected.  As it chills it thickens up.

Let cool before using.  Try it over cheese as delicious topping on your next cheese platter.  Great as a dipping sauce, in Asian-inspired dishes or use instead of honey for a little extra kick! 

It's the best.  It's my favorite.  I make it once a week.  I just can't help myself.  
Once you taste it, you will know why.  And...  It's soooo easy.

(I put it on everything!!!)

   Aioli just refers to garlic mayonnaise (garlic added to fresh mayonnaise).  When people think of mayonnaise they think of the stuff that comes from a jar, in the grocery store - GROSS!!!!  (I want to vomit.)  However, aioli is a delightfully delicious sauce, think more like caesar salad dressing (which it's also the base for).  This recipe is the best, the basil makes it like pesto, the lemon juice compliments and balances all of the flavor beautifully.  Again, you're going to want to put it on, with, in everything.

Ingredients

4 egg yolks
1 TBS dijon mustard
2-3 garlic cloves, pasted
juice 2-3 lemons
S&P
2 cups olive oil, something not too floral and strong tasting, could also mix with any oil
1 bunch basil, leaves picked, left whole

Method

(see video posted below for a visual how-to)

Place in a mini food processor: the yolks, dijon, garlic, salt, pepper and juice of half of a lemon.  You need to paste the garlic, with salt, to cut the super potent rawness of the garlic.  No one wants dragon breath!

Pulse that together and let it whirl for about 30 seconds.  You're working on incorporating everything together and starting to add some air to the emulsion.  Note: Each egg yolk can hold up to a cup of liquid - we're doubling the amount of yolks, using four here so that the yolks reach the blades of the food processor, to let the machine do all of the work for you.  It also ensures that the emulsify all of the extra add-ins (lemon juice, basil).

Now, with the motor going, you can start to drizzle in the olive oil...  What's great about using the mini food prep is that it has tiny little drizzle holes in the lid, which drizzle the oil in at the perfect rate.  If you were doing this by hand you would have to whisk FOREVER, then teaspoon by teaspoon, whisk in the oil, making sure to incorporate before adding in more.  It's a SLOW process.  Works off some of the calories..? This is way faster, fresh mayo in a few minutes.

It may look a little runny at first, but all of a sudden it comes together and BOOM!  You have mayo that's the consistency of the jarred stuff.  Once you have added half of your oil (around a cup's worth) pour in the juice of 1 lemon.  When making mayonnaise you need to keep the egg yolks hydrated so that they keep holding that emulsion.  You could use any liquid: water, vinegar, citrus juice...  As you all know my favorite ingredient is lemon juice, so why not?!  Lemon juice is the best!  Not only because it balances the salt, but it lightens and brightens the taste, texture and color of the aioli - all of which make it extra delicious!

Once the lemon goes in, drizzle in the remaining oil.  Add in the basil leaves.  Basil leaves go brown, veeerrrry quickly.  Anytime you're using them you want to cut them right before use.  In this instance (also when making the best pesto) add the whole basil leaves into the aioli.  The blades quickly chop it down and the oil immediately coats the leaves so that they NEVER go brown, resulting in bright, beautiful color.  

Now comes our favorite moment, tasting time!  You will probably need to add more lemon juice, salt and pepper, to taste.  Seriously now, enjoy, I know you will!

    Here's some comfort food to keep you happy on this snowy day!  

Marinara directly translates as "Sauce of the Sailors," how appropriate?!

It was an easy tomato based sauce, without perishable ingredients such as meats or dairy.  Quick to put together, with ingredients they could keep on hand.  Simple and delicious!

Here's two versions for you - one that's super simple and one that's a little more complex, a delicious way to sneak some extra veggies in, even for the picky eaters and kids.

Simple Marinara

1 onion, chopped
3 cloves garlic, chopped
½ TBS fennel seeds
pinch red pepper flakes
dash cinnamon
bay leaf (optional)
S&P

2 cups wine, red or white is fine
2 cups canned tomatoes
chopped parsley
chiffonaded basil
lemon juice to taste (1-2 lemons)
parmesan

Sweat out the onions until they are translucent.  Salt and pepper.  Add the garlic; cook until fragrant.  Add in the fennel seeds, red pepper flakes, cinnamon, bay leaf.  Deglaze with the wine.  Add in the tomatoes.  Simmer atleast 30 minutes.

Remove the bay leaf and puree.  Stir in the parsley, basil and lemon juice, to taste.  Adjust seasonings: salt and pepper, lemon juice; salt again.

Top your favorite pasta, vegetable or meat dishes.  Garnish with extra basil and parmesan.  

Super Vegetable Marinara

Ingredients

3 TBS butter or olive oil
3 onions, chopped
6-9 cloves garlic, chopped
1 TBS fennel seeds
½ tsp red pepper flakes
dash cinnamon
1 bulb fennel, cored and chopped
2-3 carrots, chopped
3 stalks celery, chopped
1 zucchini, chopped
bay leaf
S&P
Optional: 4 cups white or red wine, or chicken broth

28 oz canned tomatoes
½ bunch parsley, finely chopped
½ bunch basil, chiffonade
LEMON JUICE

Optional add-ons: sliced mushrooms, caramelized onions, pan-seared sliced tri-color peppers, chopped rosemary, sliced shallots, grated parm

Directions

  In a large saucepan heat up the oil and sweat out the onions over a medium-high heat.  You may need to adjust the heat as it cooks.  Once translucent, add in the garlic, fennel, red pepper flakes and cinnamon.  After this becomes fragrant, ~2-3 minutes, add in the carrots.  Cook until they start to become tender, around 7 minutes, and add in the celery and zucchini.  Salt and pepper each of the layers as it cooks to develop the flavors.  

  Deglaze the pan with wine after an additional 5-10 minutes, once everything becomes tender.  Scrape the delicious browned bits stuck to the bottom of the pan back into the sauce, using a wooden spoon.  Add in the tomatoes.

  Prepare your additional vegetables, cheese, etc.  I use this sauce as a “catch-all” for when I clean out my refrigerator.  It’s also a great place to sneak extra veggies in, since the sauce portion will be pureed.  If any are going to go into the puree, add them in now.

  Let the sauce cook for an additional 20-30 minutes for the flavors to meld.  Remove the bay leaf.  Puree in batches or using an immersion blender.  The parsley and basil, plus some lemon juice can be added before or after this step.  *Reminder: hot liquids seem to EXPLODE in the blender.  To take care, fill the blender only halfway full, put a dishrag over the lid and do in batches.

  Season again after pureeing, salt, pepper and lemon juice, as needed.  

  Toss with your favorite pasta and add-ons, use as a base for a soup (I always make a huge batch and freeze some for this purpose), sauce for bread, lasagna, vegetable terrine…  I like to cook some Italian sausage and peppers into it too… The enjoyment possibilities are endless!

Come join me in the kitchen for a fun evening of sushi rolling up at Appleton Farms on February 12th.

Umami is the fifth flavor (think sweet, salty, bitter, sour) in Japan, it's "deliciousness."  What is "deliciousness" according to scientists?  It's glutamate and it fires tastebuds all over your tongue.  It's found in things like seafood, seaweed, miso, soy sauce, cured pork, cheeses.... MSG.  Monosodium glutamate was originally developed as a "Buddist vegetarian condiment" to add flavor to things, instead of using something like fish sauce, dried bonito flakes or other seafood products.  Crazy to think about with all of the bad rep it has now.  This "deliciousness" or glutamate, in all of it's natural glory, will be rocking (or rolling) our class on the 12th!

For more information and to sign up, please follow this link:

I know these aren't my videos... However I'm sure we can all use a little extra motivation.  So I'm going to leave with you first, a video that I watch any time I feel like I'm lacking the energy and procrastinating (right now...) and another video link that I've talked about in some of my classes - it's for Eggs In Purgatory, and it got me hooked!  Perfect comfort food, atop mountains of creamy, delicious polenta.  You're welcome.  As I always say, "Use recipes as your guidelines, make it your own."  Add some extra herbs, onions... Cheese!  

Happy Monday Everyone!!  Enjoy :)

The holidays are upon us, time for gift giving, entertaining and holiday parties - a perfect time to up your repertoire with some delicious, simple, local delights.  For a sneak peak and more info, please follow the link below.

Building off of the menu posted last week, here are the recipes: enjoy!!!

Raw Kale Salad

Alright, so I decided to switch this recipe up a bit and go for a raw, Asian-style salad...  Something to offset all of the other food and a lighter twist.  Super easy; super healthy; super simple.

2 bunches kale, shredded or julienned
1 1/2 cups shredded veggies (beets, carrots, cucumber)
1/2 c sprouts, I prefer pea shoots
Asian Vinaigrette (recipe below)
Additional Options: Toasted Nuts/Seeds, Dried Berries, Mandarin Oranges

Toss all of the ingredients together 3 hours before serving.

Cranberry Hot Pepper Honey Jelly... Get back to me on this one.  For the meantime, buy it at the grocery store!!  Not honey based, but just as yummy!!

I will be serving this with my cheese platter and some yummy baguette, maybe grilled?!  :)
Always remember when designing a cheese platter to do "something old, something new, something hard, (something creamy), something blue!"  Atleast that's how I like to roll with my flavors.  5 cheeses is the way to go, or 3.  On my table I will be showcasing an artisanal triple cream (like a brie), then an aged cheddar (also from Appleton Farms) and an herb rolled goat cheese.  If I have time I may make an onion focaccia (recipe to follow) to accompany.  Add the hot pepper jelly, grapes or apples (fun trick for apples: soak in white wine for 15 sec and they will never go brown - best trick ever), done!  Simple, eye-appealing and delicious!  Who doesn't love cheese?!!

Moving on to the sides...


Roasted Spiced Cauliflower

1 TBS curry powder
1 head cauliflower
1 lemon zested and juiced
1/4 cup olive oil
s&p, generously seasoned
Optional: 1/2 cup parmesan cheese

Preheat oven to 400 degrees F.
Cut up the cauliflower into florettes, toss in the remaining ingredients.
Place on a parchement-lined baking sheet; roast ~15-20 until beautifully browned.


Roasted Brussel Sprouts

So.  Let's chat about turkey...  And therefore starting with brine...  Brine is a salty (like the sea) solution that imparts flavor and helps keep your meat moist while it cooks.  I HIGHLY recommend this for ANY and ALL white meats (that includes pork loins/roasts).  Here is a basic brine mixture, one that I teach in all of my classes, just vary out the spices, seasonings to pair perfectly with your dish.

All purpose quick brine (<3 hours):

4 cups water
1 cup salt (kosher)
Additional flavorings:
½ cup sugar
3 bay leaves
1 ½ TBS peppercorns
1 lemon, sliced
6 garlic cloves


Cook together until the pulp of the lemon breaks up, then dump over ice to make 8 cups total (2 QT).  Place your meat in this for UP TO 3 hours.
For my turkey I will also add in 3 sprigs of rosemary.


I'm going to focus on the turkey for now, then come back to the turducken on Thanksgiving...  

BRINE.  I can not emphasize this enough.  Make sure you remove the innards/gizzards of the bird (they should be in a bag in the cavity).  Brine for 3 hours on the counter.  Preheat your oven to 425-450 degrees F.  Stuff lemon slices, lots of chopped garlic, salt, pepper and butter under the outer skin (the breast, as well as the thighs, legs).  When the whole bird is ready to go place it in the hot oven; check it after 30 minutes to ensure that the skin isn't getting too browned (if so wrap aluminum foil over), let it go for 55 minutes, then reduce to 300 degrees.  After 1 hour 20 minutes check the internal temp (breast) of the turkey with a meat thermometer, pull at 155-160.  Allow to rest!!!  Atleast, 15-20 minutes!

For my stuffing, I'm going for a non-bread, veggie-alternative: browned Italian sausage, sauteed celeriac, butternut squash, fennel, mushrooms, caramelized onions, dried cherries and sage, seasoned with some lemon, salt and pepper.  I will prepare this on the side (pre-saute) and then stuff before roasting the bird.

We will talk gravy the day before...

Desserts

This is my apple pie that's happening... I might be cohersed into a "gluten-rich" crust, which I will post, but here is my plan:

For the pumpkin 7pie, I have to go with an old standby family recipe (or else people will get upset!)

I'm kind of craving my Mom's pumpkin bars, so I may go there instead:

Last, but not least, the Orange-Cranberry Croissant Bread Pudding.  If I had 1 major weakness, this would be it.

Ingredients
4 cups fresh squeezed orange juice
2 cups dried cranberries
 2 cups sugar
1 1/2 qt heavy cream
12-13 croissants
1 dozen eggs
 3 TBS vanilla
tsp nutmeg

Directions
Preheat oven to 35o degrees F.
Plump the cranberries in 2 cups of orange juice over heat, simmering.  Prepare a 9x13" casserole pan with butter.  Scald the cream, vanilla and remaining orange juice.  Break down the croissants into LARGE chunks. Place into the baking dish.  Whisk together the sugar and the eggs, until "sunny yellow."
Temper the eggs with the cream mixture.  Sprinkle the plumped cranberries over the croissants.  Pour the custard (eggs and cream) over the cranberry, croissant mixture.  Using your hand or a spoon, stir or evenly swirl the mixture throughout.  
Cover with aluminum foil and bake 1 hour 20 minutes.  Done when a toothpick comes out clean.  Enjoy!!!