Cooking with Chef Hermann - Northern Michigan's News Leader

Cooking with Chef Hermann

  • FeatureCooking with Chef Hermann

  • Wednesday, June 12 2013 5:20 PM EDT2013-06-12 21:20:06 GMT
    2 Tbsp. Shelled Pumpkin Seeds (Pepitas) 3 lb. Winter Squash (acorn, kabocha, delicate, or butternut) 5 Tbsp. Olive Oil Kosher Salt, Freshly Ground Black Pepper 4 – 1" thick bone-in Pork Chops ½ Small
    Pumpkin Seeds, Winter Squash, Olive Oil, Salt, Pepper, Pork Chops, Garlic, Cilantro, Lime Juice

  • Wednesday, June 5 2013 5:20 PM EDT2013-06-05 21:20:07 GMT
    Roasted Cauliflower: 2 ½ Cups Dry White Wine 1/3 Cup Olive Oil ¼ Cup Kosher Salt 3 Tbsp. Fresh Lemon Juice 2 Tbsp. Unsalted Butter 1 Tbsp. Crushed Red Pepper Flakes 1 Tbsp. Sugar 1 Bay Leaf 1
    Dry White Wine, Olive Oil, Kosher Salt, Lemon Juice, Unsalted Butter, Crushed Red Pepper, Sugar, Bay Leaf, Cauliflower, Fresh Goat Cheese, Cream Cheese, Feta, Heavy Cream, Olive Oil, Sea Salt

  • Wednesday, May 29 2013 6:33 PM EDT2013-05-29 22:33:15 GMT
    2 Granny Smith Apples 2 Tbsp. Fresh Lemon Juice 2 Tbsp. Olive Oil 12 large Sea Scallops (about 1 lb.) side muscle removed Kosher Salt, Freshly Ground Pepper 1 Tbsp. Unsalted Butter ¼ Cup Hearty Sprouts
    Granny Smith Apples, Fresh Lemon Juice, Olive Oil, Sea Scallops, Kosher Salt, Freshly Ground Pepper, Unsalted Butter, Hearty Sprouts, Fresh Morels

  • Wednesday, May 22 2013 5:20 PM EDT2013-05-22 21:20:07 GMT
    2 Tbsp. ghee (clarified butter) or vegetable oil 1 bunch scallions, coarsely chopped 2 dried chilies de a'rbol or ½ tsp. crushed red pepper flakes 2 garlic cloves, finely chopped 2 tsp. yellow mustard
    Ghee, Scallions, Chiles, Cloves, Yellow Mustard Seeds, Flat Leaf Spinach, Salt, Pepper

  • Wednesday, May 15 2013 5:20 PM EDT2013-05-15 21:20:05 GMT
    ½ cup pearled barley kosher salt 1 Tbsp. finely grated lemon zest 3 Tbsp fresh lemon juice 1 Tbsp Mayonnaise 1 tsp Dijon mustard 6 Tbsp olive oil, divided freshly ground black pepper 1 head Cauliflower,
    Pearled Barley, Salt, Lemon Zest, Mayonnaise, Dijon Mustard, Olive Divided, Pepper, Cauliflower, Corona or Butter Beans, Flat-Leaf Parsley, Tarragon

  • Wednesday, May 8 2013 5:20 PM EDT2013-05-08 21:20:08 GMT
    Brussels Sprouts and Steak Stir-Fry Oyster Sauce, Soy Sauce, Rice Vinegar, Vegetable Oil Brussels Sprouts, Steak, Salt, Scallions, Garlic Cloves, Ginger, Carrots, Fresno Chile or Jalapeno, Rice 3 Tbsp.
    Oyster Sauce, Soy Sauce, Rice Vinegar, Vegetable Oil Brussels Sprouts, Steak, Salt, Scallions, Garlic Cloves, Ginger, Carrots, Fresno Chile or Jalapeno, Rice

  • Wednesday, May 1 2013 5:20 PM EDT2013-05-01 21:20:08 GMT
    1 Tbsp. olive oil 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crossways ½" thick. 1 celery stalk, sliced crosswise 1/2" thick 12 oz. skinless. Boneless chicken thighs 6
    Olive Oil, Leek, Celery, Chicken, Chicken Broth, Salt, Pepper, Orzo, Dill, Lemon Halves

  • Wednesday, April 24 2013 5:20 PM EDT2013-04-24 21:20:07 GMT
    4 chicken legs, drumsticks, and thighs-separated 1 Tbsp. paprika kosher salt freshly ground pepper 1 tsp olive oil 1 medium onion, sliced 6 garlic cloves, sliced 2 cups low sodium chicken broth 1
    Chicken, Paprika, Salt, Pepper, Olive Oil, Onion, Cloves, Chicken Broth, Dry White Wine, Rosemary, Thyme, Kale, Lemon Wedges

  • Wednesday, April 17 2013 5:20 PM EDT2013-04-17 21:20:06 GMT
    7 oz shelled roasted, unsalted pistachios (1 ½ cups) ½ cup extra dry-virgin olive oil 2tbsp chopped mint 1 garlic clove, Minced ½ cup finely shredded pecorino cheese, plus more for serving 2 scallions,

    Pistachios, Extra Dry Virgin Oil, Chopped Mint, Garlic Clove, Pecorino Cheese, Scallions, Orecchiette

  • Wednesday, April 10 2013 5:20 PM EDT2013-04-10 21:20:05 GMT
    3 russet potatoes (about 1 ½ lb) Kosher salt 6 Tbsp. (3/4 stick) unsalted butter, divided freshly ground black pepper 4 oz raclette or gruyere cheese, sliced 4 large eggs chopped flat-leaf parsley Place
    3 russet potatoes (about 1 ½ lb) Kosher salt 6 Tbsp. (3/4 stick) unsalted butter, divided freshly ground black pepper 4 oz raclette or gruyere cheese, sliced 4 large eggs chopped flat-leaf parsley Place

  • Wednesday, April 3 2013 5:20 PM EDT2013-04-03 21:20:07 GMT
    ½ Fennel bulb, plus 2 Tbsp. fronds 2 Tbsp. Fresh Orange Juice 2 Tbsp. Olive Oil kosher salt and freshly ground black pepper 2 Tbsp. Grapeseed or vegetable oil 1 1-lb skin on salmon fillet, preferably
    Fennel Bulb & Fronds, Fresh Orange Juice, Olive Oil, Salt and Freshly Ground Black Pepper, Grapeseed or Vegetable Oil, Salmon Fillet

  • Wednesday, March 27 2013 5:20 PM EDT2013-03-27 21:20:05 GMT
    6-1inch thick slices of brioche 2 tbsp unsalted butter, plus softened butter for brushing 6 oz frisee, torn into bite size pieces (3 cups) ¼ cup lightly packed parsley leaves 2 scallions, thinly sliced 2
    Brioche, Unsalted Butter, Frisee, Parsley Leaves, Scallions, Fresh Lemon Juice, Extra Virgin Olive Oil, Ground Pepper, Eggs, Gruyere Cheese, Prosciutto

  • Wednesday, March 20 2013 5:20 PM EDT2013-03-20 21:20:02 GMT
    Chili: 1/2t. vegetable oil 1 cup diced onion 1 Tbsp. chopped garlic 1 lb lean ground beef 2 Tbsp. tomato paste 2 Tbsp. chili powder ½ Tbsp. brown sugar ¾ t kosher salt ¼ t ground black pepper 1

    Vegetable Oil, Onion, Garlic, Ground Beef, Tomato Paste, Chili Powder, Brown Sugar, Salt, Black Pepper, Diced Canned Tomato, Beef Stock, Indian Harvest Whole Grain 5 Blend, Kidney beans, Plain Nonfat Yogurt, Cumin, Cayenne, Lime Juice, Salt, Cilantro

  • Wednesday, March 13 2013 5:20 PM EDT2013-03-13 21:20:05 GMT
    2 Tbsp olive oil 1 Tbsp unsalted butter 2 anchovy fillets packed in oil, drained 2 large garlic cloves, finely chopped 2 Tbsp drained capers, chopped 8 radishes, trimmed, quartered 1 ¼ lb large shrimp,

    Olive Oil, Unsalted Butter, Anchovy Fillets, Garlic Cloves, Capers, Radishes, Shrimp, Escarole, Finely Grated Parmesan, Fresh Lemon Juice, Kosher Salt, Freshly Ground Pepper

  • Wednesday, March 6 2013 5:20 PM EST2013-03-06 22:20:03 GMT
    3- 2 1/2 oz pieces venison backstraps 2 oz butter 1 oz oil for sautéing 1 oz morel mushrooms 1 tsp brandy 1 tsp dry red wine 2 oz Demiglaze sauce 1 tsp shallot onions salt, pepper, and thyme to
    Venison Backstraps, Butter, Oil, Morel Mushrooms, Brandy, Dry Red Wine, Demiglaze Sauce, Shallot Onions, Salt, Pepper, and Thyme

  • Wednesday, February 27 2013 5:20 PM EST2013-02-27 22:20:03 GMT
    2 Tbsp (1/4 stick) unsalted butter 4 Tbsp olive oil, divided, plus more for drizzling 4 garlic cloves, chopped ½ tsp crushed red pepper flakes 1 28oz can whole peeled tomatoes 1 lb spaghetti kosher
    Unsalted Butter, Olive Oil, Cloves, Crushed Red Pepper Flakes, Whole Peeled Tomatoes, Spaghetti, Salt, Cannellini (White Kidney) Beans, Dry White Wine, Mussels, Flat-Leaf Parsley

  • Wednesday, February 20 2013 5:20 PM EST2013-02-20 22:20:00 GMT
    2 lb cipolline or pearl onions kosher salt 3 Tbsp olive oil 8 oz pancetta (Italian bacon), cut into ¼" pieces 4 garlic cloves, peeled, crushed 5 lbs skin on bone in chicken pieces (breast, thighs,

    Cipolline or Pearl Onions, Kosher Salt, Olive Oil, Pancetta, Garlic Cloves, Chicken Pieces, Freshly Ground Black Pepper, Balsamic Vinegar, Red Wine Vinegar, Chicken Broth, Golden Raisins, Bay Leaves

  • Wednesday, February 13 2013 5:20 PM EST2013-02-13 22:20:03 GMT
    1.25 lb sliced, peeled red apples, thawed 2 oz raisins 2 oz quick oats 1.25 oz all purpose flour 2 oz medium pecan pieces 2 oz unsalted butter prints, melted 2 oz light brown sugar 1/8 t baking
    Red Apples, Raisins, Quick Oats, Flour, Pecan Pieces, Butter Prints, Brown Sugar, Baking Powder, Baking Soda, Light Brown Sugar, Water, Cinnamon, Vanilla Extract, Powdered Sugar

  • Wednesday, February 6 2013 5:20 PM EST2013-02-06 22:20:04 GMT
    1 cup walnut halves 1 Tbsp. grape seed or vegetable oil 2 tsp. sugar kosher salt and freshly ground black pepper ½ cup whole or 2% Greek yogurt 2 Tbsp. Sherry vinegar 1 tsp. honey ¼ tsp. ground

    Walnut halves, grape seed or vegetable oil, sugar, kosher salt and freshly ground black pepper, whole or 2% Greek yogurt, Sherry vinegar, honey, coriander, carrots, radishes, scallions

  • Wednesday, January 30 2013 5:20 PM EST2013-01-30 22:20:06 GMT
    1 lemon, stem removed ¼ tsp. coriander seeds ¼ tsp. cumin seeds 2 Tbsp. olive oil, divided 4- 4oz pieces skin on black cod fillet kosher salt and freshly ground black pepper 1 garlic clove, chopped ¼
    Lemon, Coriander Seeds, Cumin Seeds, Olive Oil, Black Cod Fillet, Kosher Salt, Freshly Ground Black Pepper, Garlic Clove, Crushed Red Pepper Flakes, Swiss Chard, Oil-Cured Black Olives

  • Wednesday, January 23 2013 5:20 PM EST2013-01-23 22:20:07 GMT
    2 8oz. skin on bone in chicken breasts Kosher salt and freshly ground black pepper Wondra flour or all-purpose flour ( for dusting) 3 Tbsp. unsalted butter 1 lemon, halved Preheat oven to 400 degrees.
    Chicken Breasts, Kosher Salt, Freshly Ground Black Pepper, Wondra Flour, Unsalted Butter, Lemon

  • Wednesday, January 16 2013 5:20 PM EST2013-01-16 22:20:09 GMT
    4 cups Penne Pasta cooked aldente 3 Tbsp Olive oil 1 tsp. chopped Italian garlic 1 tsp. chopped red onions 1 cup Marinara Sauce Julian cut Carrots, celery, green peppers, red peppers 1 Tbsp. Dry
    Penne Pasta, Olive Oil, Italian Garlic, Red Onions, Marinara Sauce, Carrots, Celery, Green Peppers, Red Peppers, Dry White Wine, Salt, Pepper, Basil, Parmesan Cheese

  • Wednesday, January 9 2013 5:20 PM EST2013-01-09 22:20:02 GMT
    2 tsp. vegetable oil 1 4oz can or jar yellow curry paste ¾ lb carrots, peeled, cut into ½" thick rounds 1 medium onion, chopped 1 red bell pepper, cut into 1" pieces 1lb Yukon gold potatoes (about
    Vegetable Oil, Yellow Curry Paste, Carrots, Onion, Red Bell Pepper, Yukon Gold Potatoes, Skinless Boneless Chicken Breast, Unsweetened Coconut Milk, Chopped Fresh Basil and Cilantro

  • Wednesday, January 2 2013 5:20 PM EST2013-01-02 22:20:04 GMT
    1 cup ¼" cubes salt pork or pancetta (about 8 oz.) 2 large shallots, peeled, quartered (about 1 ½ cups) Kosher salt and freshly ground black pepper 1 ½ lb. Brussels sprouts, outer leaves removed, trimmed,
    Salt Pork or Pancetta, Shallots, Kosher Salt & Freshly Ground Black Pepper, Brussels Sprouts, Juice from jarred Dill Pickles

  • Wednesday, December 26 2012 5:20 PM EST2012-12-26 22:20:03 GMT
    Topping 3 lb. Russet potatoes, unpeeled 3lb. Yukon Gold potatoes, unpeeled ½ cup (1 stick) unsalted butter, cut into ½ " cubes 1 ½ -2 cups whole milk, warmed Kosher salt Filling 1 oz. dried porcini
    Potatoes, Butter, Milk, Salt, Mushrooms, Lentils, Cloves, Olive Oil, Onions, Tomato Paste, Bay Leaves, Dry White Wine, Vegetable Broth, Cornstarch, Miso or Soy Sauce, Black Pepper, Fall Vegetables, Pearl Onions, Rosemary Sprigs, Fresh Mushrooms, Mixed Fresh Herbs.

  • Wednesday, December 19 2012 5:20 PM EST2012-12-19 22:20:05 GMT
    24 shucked medium to large oysters 3 large eggs 2 sleeves saltine crackers (8 oz.) pulsed to coarse meal (no bigger than 1/8") in a food processor Corn or vegetable oil for frying kosher salt Drain
    Oysters, Eggs, Saltine Crackers, Corn or Vegetable Oil, Kosher Salt

  • Wednesday, December 12 2012 5:20 PM EST2012-12-12 22:20:06 GMT
    1 lemon 2 large or 8 small skin-on boneless chicken thighs kosher salt and freshly ground black pepper 2 tsp. olive oil, divided 3 sprigs oregano 1 Tbsp. minced shallots ½ garlic clove, minced 1/8
    Lemon, Chicken Thighs, Salt, Pepper, Olive Oil, Oregano, Shallots, Garlic, Red Pepper Flakes, Dry White Wine, Low Sodium Chicken Broth

  • Wednesday, December 5 2012 5:20 PM EST2012-12-05 22:20:09 GMT
    8 lb. cherrystone clams, scrubbed 1 Tbsp. unsalted butter 8 oz. Bacon, cut into ½" pieces 2 stalks celery, minced 1 lg onion, minced 1 garlic clove, minced 2 ½ lb Yukon Gold potatoes, peeled, cut
    Cherrystone Clams, Unsalted Butter, Bacon, Celery, Onion, Garlic, Yukon Gold Potatoes, Fresh Thyme, Bay Leaf, Cornstarch, Heavy Cream, Kosher Salt, Freshly Ground Pepper, Fresh Chives, Oyster Crackers or Vermont Common Crackers

  • Friday, November 30 2012 11:27 AM EST2012-11-30 16:27:03 GMT
    1 1 1/2 lb. Head Savoy Cabbage, Cut into 8 wedges with some core attached 1 Cup1" Crustless Bread Cubes 1 tsp. Mustard Powder 8 Tbsp.Olive Oil, Divided 1 Tbsp. Dijon Mustard 1 Tbsp. White Wine Vinegar
    Savoy Cabbage, Crustless Bread Cubes, Mustard Powder, Olive Oil, Dijon Mustard, White Wine Vinegar, Freshly Ground Black Pepper, Mixed Sausages, Fresh Tarragon

  • Wednesday, November 21 2012 5:20 PM EST2012-11-21 22:20:13 GMT
    2 Tbsp.Butter or Margarine 2Small Onions, Minced 3 CupsPeeled, Seeded, and Cubed Butternut Squash 1 1/4 QuartsChicken Stock 1 1/2 CupsCubed Potatoes 1 tsp. Paprika 1/2 CupWhipping Cream 1 1/2 Tbsp.Snipped
    Butter, Onions, Butternut Squash, Chicken Stock, Potatoes, Paprika, Whipping Cream, Fresh Chives, Salt and Pepper, Sugar or Maple Syrup

  • Wednesday, November 14 2012 5:20 PM EST2012-11-14 22:20:05 GMT
    212 oz. Bags Fresh (or frozen thawed) Cranberries 4Navel Oranges 3/4 cupSugar 1/2 cupMinced Red Onion 1/4 cupChopped Fresh Mint 1 Tbsp.Minced Peeled Ginger Pulse cranberries in a food processor
    212 oz. Bags Fresh (or frozen thawed) Cranberries 4Navel Oranges 3/4 cupSugar 1/2 cupMinced Red Onion 1/4 cupChopped Fresh Mint 1 Tbsp.Minced Peeled Ginger Pulse cranberries in a food processor

  • Wednesday, November 7 2012 5:20 PM EST2012-11-07 22:20:28 GMT
    2 CupsWhole Milk 3Whole Cloves 1Bay Leaf 1 Lb. Pearl Onions (about 2 cups, peeled, trimmed, or 1 lb frozen pearl onions, thawed 3 Tbsp. Unsalted Butter, Divided 1 1/2 tsp. Kosher Salt, Divided 1
    Whole Milk, Cloves, Bay Leaf, Pearl Onions, Butter, Salt, Sugar, Flour, Black Pepper, Nutmeg, Peas, Creme Fraiche

  • Wednesday, October 31 2012 5:20 PM EDT2012-10-31 21:20:15 GMT
    110 oz package frozen chopped spinach, thawed 1/2 cupCrumbled Feta 1/4 cupMinced Onion 1 Tbsp.Olive Oil 1 tsp.Chopped Dill 1 tsp. Minced Garlic Kosher Salt and Freshly Ground Black Pepper 2Large
    Spinach, Feta, Onion, Olive Oil, Dill, Garlic, Salt and Pepper, Eggs, Frozen Puffed Pastry

  • Wednesday, October 24 2012 5:20 PM EDT2012-10-24 21:20:11 GMT
    6 oz.Sushi-Quality Tuna, Finely Diced 1/8 tsp. Hot Paprika 3 Tbsp. Pistachio Oil, plus extra for drizzling 1/4 tsp. Sea Salt 1/4 cupPistachios, shelled & finely chopped Combine tuna with the pistachio
    Tuna, Pistachio Oil, Hot Paprika, Sea Salt, Pistachios

  • Wednesday, October 17 2012 5:20 PM EDT2012-10-17 21:20:21 GMT
    1/2 Medium Sized Onion 1/2Medium Sized Tomato 1/2 Medium Sized Pepper 1 Tbsp.Olive Oil 3Eggs 1/2 tsp. Cumin Dice equal amounts of onion, tomato, and pepper, about 3/4 total. Heat one tablespoon
    Onion, Tomato, Pepper, Olive Oil, Eggs, Cumin

  • Wednesday, October 10 2012 5:20 PM EDT2012-10-10 21:20:16 GMT
    1 Tbsp.Unsalted Butter 4 oz. Florida Rock Shrimp 4 oz. Bay Scallops 1 Tbsp.Seafood Seasoning 2 Tbsp.Minced Garlic 1/4 CupSun-Dried Tomatoes 8Kalamata Olives 1 1/2 Tbsp. Sugar 2 Tbsp. Lime Juice 4
    Butter, Shrimp, Scallops, Seafood Seasoning, Minced Garlic, Sun-Dried Tomatoes, Kalamata Olives, Sugar, Lime Juice, Feta Cheese, Italian Parsley

  • Thursday, October 4 2012 8:45 AM EDT2012-10-04 12:45:19 GMT
    1 Tbsp.Olive Oil 2 1/2Sliced Red Onions 2Garlic Cloves, Crushed 2 1/2 CupsCooked Beets, Cut into sticks 1 1/4 QuartsVegetable Stock or Water 1 CupCooked Soup Pasta 2 Tbsp. Raspberry Vinegar Salt
    Olive Oil, Red Onions, Garlic Cloves, Cooked Beets, Vegetable Stock, Soup Pasta, Raspberry Vinegar, Salt and Freshly ground pepper, Plain Yogurt or Fromage Blanc

  • Wednesday, September 26 2012 5:20 PM EDT2012-09-26 21:20:24 GMT
    1/2 tsp. Ground Cumin 1/2 tsp. Ground Ginger 1/4 tsp. Ground Cinnamon 1/4 tsp. Ground Coriander 1/4 tsp. Cayenne Pepper 1/4 tsp. Allspice 1 pinchGround Cloves 1/3 cupOlive Oil 1/4 cupFresh Lemon
    Cumin, Ginger, Cinnamon, Coriander, Pepper, Allspice, Cloves, Olive Oil, Lemon Juice, Orange Juice, Mint, Carrots, Baby Greens, Sweet Onion

  • Wednesday, September 19 2012 5:20 PM EDT2012-09-19 21:20:30 GMT
    8 oz. Fettuccini Kosher Salt 3 Tbsp. Vegetable Oil 1 Tbsp. Extra Virgin Olive Oil 3 Large Cloves Garlic, Lightly Crushed 3Dried Calabrian Peppers or Chiles de Arbol 4 Tbsp. Finely Grated Parmesan
    Fettuccini, Kosher Salt, Vegetable Oil, Extra Virgin Olive Oil, Garlic Cloves, Dried Calabrian Peppers or Chiles de Arbol, Finely Grated Parmesan

  • Wednesday, September 12 2012 5:20 PM EDT2012-09-12 21:20:28 GMT
    1/4 CupRoasted Almonds 5 Tbsp. Extra-Virgin Olive Oil, Divided 1 Tbsp. Champagne or White Wine Vinegar 1 Tbsp. Chopped Fresh Chives Kosher Salt Freshly Ground Pepper 8Large Sea Scallops (about
    1/4 CupRoasted Almonds 5 Tbsp. Extra-Virgin Olive Oil, Divided 1 Tbsp. Champagne or White Wine Vinegar 1 Tbsp. Chopped Fresh Chives Kosher Salt Freshly Ground Pepper 8Large Sea Scallops (about

  • Wednesday, September 5 2012 5:20 PM EDT2012-09-05 21:20:05 GMT
    4 Tbs. Olive Oil, Divided 1Large Onion, Minced (1 1/2 Cups) 4Chicken Thighs, Separated (about 2 lbs. Kosher Salt 1/2 CupMinced Flat-Leaf Parsley - More for Garnish 1/3 CupSalted Capers, Soaked well
    Olive Oil, Onion, Chicken Thighs, Kosher Salt, Parsley, Capers, Chicken Broth, White Wine Vinegar, Black Pepper

  • Wednesday, August 29 2012 5:20 PM EDT2012-08-29 21:20:10 GMT
    1 Medium Zucchini, Trimmed and Cut into 1/2 inch cubes 3/4 Cup Crumbled Feta Cheese 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Small Dill Springs Thin Strips Lemon Zest 1 Tbsp. + 1 tsp. Fresh
    Toss together zucchini, cheese, oil, dill and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

  • Wednesday, August 22 2012 5:20 PM EDT2012-08-22 21:20:20 GMT
    2/3 CupChilled Heavy Whipping Cream 2 Tbsp.Frozen Orange Juice Concentrate, Thawed 2 Tbsp.Sweetened Cream of Coconut (such as Coco Lopez) 2 Tbsp.Powdered Sugar 1 tsp. Finely Grated Orange Peel 81/2
    Whipping Cream, Frozen Orange Juice Concentrate, Sweetened Cream of Coconut, Powdered Sugar, Orange Peel, Angel Food Cake, White Rum or Brandy, Strawberry Jam, Fresh Pineapple, Sweetened Flaked Coconut

  • Wednesday, August 15 2012 5:20 PM EDT2012-08-15 21:20:30 GMT
    8Lemons 1/2 CupFinely Chopped Cucumbers 3 Tbsp. Thinly Sliced Scallions, divided 1Serrano Chile (with seeds) finely chopped Pinch of Sugar Kosher Salt 1 1/2 Lbs. Skinless, Boneless Chicken Thighs,
    Lemons, Cucumbers, Scallions, Serrano Chile, Sugar, Salt, Chicken, Black Pepper, Cilantro, Plain Whole Milk Yogurt, Vegetable Oil, Garlic, Coriander, Turmeric

  • Wednesday, August 8 2012 5:20 PM EDT2012-08-08 21:20:51 GMT
    For Ribeye: 120 oz. bone-in Ribeye, about 2 1/2 inches thick Salt and Freshly Ground Pepper 1/2 lb. Assorted Fresh Mushrooms - cleaned and split lengthwise 2large shallots, quartered, not peeled For
    Bone-In Ribeye, Salt and Freshly Ground Pepper, Assorted Fresh Mushrooms, Shallots, Garlic, Rosemary, Olive Oil, Unsalted Butter

  • Wednesday, August 1 2012 5:20 PM EDT2012-08-01 21:20:26 GMT
    1 Tbsp. Caraway Seeds 8 Tbsp. (or more)Sunflower Oil, Divided 3 Tbsp. All-Purpose Flour 48 oz, 1 inch thick, 6 inch long salmon steaks, preferably wild Kosher Salt and Freshly Ground Black Pepper 6Garlic
    Caraway Seeds, Sunflower Oil, Flour, Salmon Steaks, Salt, Pepper, Garlic Cloves, Serrano Chile, Paprika, Cumin, Cayenne Pepper, Cinnamon, Tomato Paste, Fresh Lemon Juice, Sugar, Fresh Cilantro, Lemon Wedges

  • Wednesday, July 25 2012 5:20 PM EDT2012-07-25 21:20:47 GMT
    3 lbs. Medium Beets, Preferably a Mix of Colors 13 inch Cinnamon Stick, broken into 3 or 4 pieces 2Bay Leaves 1 CupWater 1 Large Shallot, minced 1/4 CupWhite Wine Vinegar Salt Finely Grated Zest
    Beets, Cinnamon, Bay Leaves, Water, Shallot, White Wine Vinegar, Salt, Orange Zest, Chopped Tarragon, Chopped Flat-Leaf Parsley, Chives, Extra Virgin Olive Oil, Unsalted Roasted Pistachios, Celery Leaves

  • Thursday, July 19 2012 8:27 AM EDT2012-07-19 12:27:45 GMT
    8 ozFresh Squid 1/2 CupMilk 1 CupPanko Bread Crumbs Vegetable Oil, for frying 8Seedless Green Grapes, Halved Lemon Aioli: 1/2 CupMayonnaise 2 Tbsp. Fresh Lemon Juice 1 Tbsp. Fresh Cut Parsley 1
    8 ozFresh Squid 1/2 CupMilk 1 CupPanko Bread Crumbs Vegetable Oil, for frying 8Seedless Green Grapes, Halved Lemon Aioli: 1/2 CupMayonnaise 2 Tbsp. Fresh Lemon Juice 1 Tbsp. Fresh Cut Parsley 1

  • 1 Garlic Clove (Thinly Sliced) 2 tbs Olive Oil 3 1/2 cups Broccoli Florets 1/4 tsp Crushed Red Pepper Salt and Black Pepper 8 Large Eggs 1/2 Cup Grated Parmigiano-Reggiano
    Linguine, Kosher Salt, Unsalted Butter, Olive Oil, Minced Shallots, Minced Garlic, Fresno Chiles, Lemon Juice, Lemon Zest, Black Pepper, Crab, Mint Leaves

  • Wednesday, June 27 2012 5:20 PM EDT2012-06-27 21:20:38 GMT
    8 ozSkinless, boneless chicken breast (cut into strips) 1 tspPorcini powder Kosher salt and freshly ground black pepper 2 tbsExtra virgin olive oil 1/2 cupAssorted sliced mushrooms 1/4 cupDrained
    8 ozSkinless, boneless chicken breast (cut into strips) 1 tspPorcini powder Kosher salt and freshly ground black pepper 2 tbsExtra virgin olive oil 1/2 cupAssorted sliced mushrooms 1/4 cupDrained

  • Wednesday, June 20 2012 5:20 PM EDT2012-06-20 21:20:26 GMT
    1 43-ozWhite albacore pouch tuna 3 cupsMayonnaise 1/4 cupCayenne pepper 2 cupsChopped green onions 2 cupsAlmond slices 2 cupsDried cherries In a bowl, whisk mayonnaise with cayenne pepper. Add
    In a bowl, whisk mayonnaise with cayenne pepper. Add green onions, almonds, and dried cherries. Gently flake and fold in tuna. Mix until all ingredients are blended. Chill until ready to serve.

  • For Spice Oil 1 tspCumin seeds 1 tspPaprika 1/4 tspCrushed Red pepper flakes 6Black peppercorns plus freshly ground for seasoning 1/2 tspKosher salt plus more 1/4 cupOlive oil 2 clovesGarlic (minced) 1
    Saute shrimp and vegetables in clarified butter for 2 minutes. Add all other ingredients. Saute for another 2 minutes. Add wine. Finish with seasonings and serve.

  • Wednesday, June 6 2012 5:20 PM EDT2012-06-06 21:20:18 GMT
    For Spice Oil 1 tspCumin seeds 1 tspPaprika 1/4 tspCrushed Red pepper flakes 6Black peppercorns plus freshly ground for seasoning 1/2 tspKosher salt plus more 1/4 cupOlive oil 2 clovesGarlic (minced) 1
    For Spice Oil 1 tspCumin seeds 1 tspPaprika 1/4 tspCrushed Red pepper flakes 6Black peppercorns plus freshly ground for seasoning 1/2 tspKosher salt plus more 1/4 cupOlive oil 2 clovesGarlic (minced) 1

  • Wednesday, May 30 2012 5:20 PM EDT2012-05-30 21:20:55 GMT
    For Remoulade 1/3 cupSweet pickle relish 1/2 cupMayonnaise 3 tbsRed bell pepper (minced) 2 tbsCelery (minced) 2 tbsOnion (minced) 1/2Jalapeno, with seeds (chopped) 3/4 tspHot pepper sauce 1/4 tspFreshly
    For Remoulade 1/3 cupSweet pickle relish 1/2 cupMayonnaise 3 tbsRed bell pepper (minced) 2 tbsCelery (minced) 2 tbsOnion (minced) 1/2Jalapeno, with seeds (chopped) 3/4 tspHot pepper sauce 1/4 tspFreshly

  • Wednesday, May 23 2012 5:20 PM EDT2012-05-23 21:20:27 GMT
    2 6-8 ozCenter-cut wild salmon filets 1 cupDry white wine 2 tbsKosher salt, plus for more seasoning 4 tbsUnsalted butter 4 ozFresh morels, sliced, stemmed, shiitake or other mushrooms 1/2 cupShelled
    2 6-8 ozCenter-cut wild salmon filets 1 cupDry white wine 2 tbsKosher salt, plus for more seasoning 4 tbsUnsalted butter 4 ozFresh morels, sliced, stemmed, shiitake or other mushrooms 1/2 cupShelled

  • Tuesday, May 22 2012 10:52 AM EDT2012-05-22 14:52:06 GMT
    For Vinaigrette 2 cupsFlat-leaf parsley 1/2 cupOlive oil 3 tbsFresh lemon juice 1/2 tbsChampagne vinegar 1Garlic clove Kosher salt and freshly ground black pepper Pulse parsley, oil, lemon juice,
    For Vinaigrette 2 cupsFlat-leaf parsley 1/2 cupOlive oil 3 tbsFresh lemon juice 1/2 tbsChampagne vinegar 1Garlic clove Kosher salt and freshly ground black pepper Pulse parsley, oil, lemon juice,

  • Wednesday, May 9 2012 5:20 PM EDT2012-05-09 21:20:31 GMT
    4 sprigstarragon (plus 2 tbs. minced leaves) 2 largeShallots (1 halved, 1 minced) 2 clovesGarlic (1 smashed, 1 minced) 1 lbBoneless, skinless chicken breasts Kosher salt and freshly ground black pepper 3
    4 sprigstarragon (plus 2 tbs. minced leaves) 2 largeShallots (1 halved, 1 minced) 2 clovesGarlic (1 smashed, 1 minced) 1 lbBoneless, skinless chicken breasts Kosher salt and freshly ground black pepper 3

  • Wednesday, May 2 2012 5:20 PM EDT2012-05-02 21:20:49 GMT
    1 1/2 cupsLow-salt beef broth 1 cupDry red wine 3 tbsOlive oil, divided 12 ozAssorted mushrooms, cut into large pieces Kosher salt and freshly ground black pepper 8 ozThinly sliced pancetta 6 tbsUnsalted
    1 1/2 cupsLow-salt beef broth 1 cupDry red wine 3 tbsOlive oil, divided 12 ozAssorted mushrooms, cut into large pieces Kosher salt and freshly ground black pepper 8 ozThinly sliced pancetta 6 tbsUnsalted

  • Wednesday, April 25 2012 5:21 PM EDT2012-04-25 21:21:07 GMT
    6 ozGround chicken 1/2 cupFresh bread crumbs 6 tbsFinely grated Parmesan cheese 4 clovesGarlic (2 minced, 2 thinly sliced) 2 tbsChopped fresh chives 1Large egg Kosher salt, freshly ground pepper 2
    Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon pepper in a medium bowl, form into 1/2 inch diameter meatballs (makes about 28).

  • Wednesday, April 18 2012 5:20 PM EDT2012-04-18 21:20:51 GMT
    8-10 stripsLean bacon 2 tbsExtra virgin olive oil 1 largeHead radicchio 3 clovesGarlic 5 quartsSalted water 12 oz Dried fusilli pasta 1/2 cup Italian parsley leaves Salt and pepper to taste In

  • Wednesday, April 11 2012 5:35 PM EDT2012-04-11 21:35:19 GMT
    1/4 cupCanola oil 1 largeOnion (thinly sliced) 10 oz.Thickly sliced Genoa salami 4 cupsWatercress or baby arugula 1 dozenLarge eggs (lightly beaten) Salt and freshly ground pepper Rye toast for

  • Wednesday, April 4 2012 5:20 PM EDT2012-04-04 21:20:42 GMT
    Non stick vegetable oil spray 2 1/4 lbs Russet potatoes 3 tbsVegetable oil Kosher salt and freshly ground black pepper 4Garlic cloves 2 tbsChopped flat-leaf parsley Preheat oven to 450 degrees.

  • 2 slicesRustic Como bread 2 oz Aioli 2 ozBrie 1 ozAsiago 1/2Fresh large California avocado 2 slicesTomato 1 tspOlive oil Preheat grill pan in oven to 350 degrees. Spread aioli on each slice of

  • Wednesday, March 21 2012 5:20 PM EDT2012-03-21 21:20:24 GMT
    1/8 Shallots (chopped) 1/4 stickUnsalted butter 1/4 cupDry white wine 1 lbThin-sliced skinless 1/4 tspSalt 1/8 tspBlack pepper 1 1/2 tbs.Olive oil 1/8 cupFresh tarragon (chopped) 1 1/2 tspFlat-leaf

  • Wednesday, March 14 2012 5:20 PM EDT2012-03-14 21:20:41 GMT
    5 ozClarified butter 4 lbsBoneless american lamb shoulder (3/4 inch dice) 2 pintsIrish red ale 2 pints Lamb stock 2 ozFlour 1 lbTurnips (peeled medium dice) 1 lbRed potatoes (medium dice) 1 lbBaby

  • Wednesday, March 7 2012 5:20 PM EST2012-03-07 22:20:30 GMT
    1 lbSpicy italian sausage 1 lbMild italian sausage 1 lb Yellow onions (sliced) 1 lbPotatoes (medium dice) 1/2 lbCelery (sliced) 1/2 lbZucchini (sliced) 12 oz canWhole peeled tomatoes 15 oz canRed

  • Wednesday, February 29 2012 5:21 PM EST2012-02-29 22:21:00 GMT
    1 tbsButter 1/4 cupBrown sugar 4Bananas (sliced) 3 tbsChocolate-hazelnut spread 1 tbsLow-fat milk 2 tspConfectioner's sugar Filling: Melt one tablespoon butter in a large non-stick skillet over

  • Wednesday, February 22 2012 5:21 PM EST2012-02-22 22:21:06 GMT
    10 Salmon fillets 10 Oat buns 15 ozCream cheese 10Bibb lettuce leaves 30Cucumber slices 20Tomato slices Grill or saute fillets for 5-6 minutes on each side. Lightly grill onion rolls so insides

  • Wednesday, February 15 2012 5:20 PM EST2012-02-15 22:20:24 GMT
    7 ozFresh burger patty Whole wheat burger bun 2 ozSauteed onions 2 oz Sauteed mushrooms 2 slicesMozzarella cheese Salt, pepper, garlic Saute onions and mushrooms with olive oil, salt, pepper

  • Wednesday, February 8 2012 5:20 PM EST2012-02-08 22:20:47 GMT
    Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining one tablespoon oil, and mushrooms.

  • Wednesday, February 1 2012 5:22 PM EST2012-02-01 22:22:59 GMT
    6 tbsUnsalted butter 6Anchovy fillets (minced) 1 Fresh red chile (minced) 1 Medium shallot (minced) 1 1/2 tspFinely grated lemon zest Salt and freshly ground pepper 2Large eggs 3 cupsSoft, fresh

  • Thursday, January 26 2012 11:57 AM EST2012-01-26 16:57:44 GMT
    2 tbsKetchup 2 tbsLow sodium soy sauce 3/4 cupChicken broth 2 tspSugar 1 tspChinese chile sauce 1 tspCornstarch 1 1/2 tbsRice vinegar 2 tbsVegetable oil 2 tbsMinced fresh ginger 1 Garlic clove

  • Thursday, January 19 2012 5:20 PM EST2012-01-19 22:20:58 GMT
    12 ozBucatini or perciatelli 1/2 cup plus 2 tbs Extra virgin olive oil 1/2 lbCauliflower florets 1/2 lbBrussels sprout (halved) Salt and freshly ground black pepper 1Small onion (finely chopped) 2

  • Wednesday, January 11 2012 5:20 PM EST2012-01-11 22:20:43 GMT
    10 ouncesChinese wheat noodles (mein), of rice noodles 1 tbsSaffron or peanut oil 1/4 cup plus 1 tbsThai yellow curry paste 4 cups Chicken Stock 1 canUnsweetened coconut milk 1 Lemon Garnish:

  • Wednesday, January 4 2012 5:20 PM EST2012-01-04 22:20:23 GMT
    1/2 lbPiece of slad bacon (sliced 1/3 inch thick and cut into 1/3 inch dice) 1 Celery rib (finely chopped) 1 Small onion (finely chopped) 1 Large jalapeno (seeded and chopped) 2 Large garlic cloves

  • Wednesday, December 28 2011 5:21 PM EST2011-12-28 22:21:00 GMT
    2/3 cupCreme fraiche 2/3 cupGreek-Style yogurt 4 tspPrepared horseradish 1 lbThinly sliced smoked salmon 2 tbsThinly sliced chives plus more Kosher salt and freshly ground black pepper 1 Lemon

  • Friday, December 23 2011 10:33 AM EST2011-12-23 15:33:12 GMT
    Put onions and oil into a saucepan and cook until onion softens. Put in sliced cabbage and grated apple. Immediately put in vinegar, then only stir. Add brown sugar, red wine, salt and pepper to taste. Still until well combined. Bring to a boil. Put lid on and simmer for about 30 minutes. Stir in butter and turn off the heat.

  • Wednesday, December 21 2011 5:20 PM EST2011-12-21 22:20:55 GMT
    Whisk eggs, half and half, sugar, cinnamon, orange zest and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.

  • Wednesday, December 21 2011 4:39 PM EST2011-12-21 21:39:24 GMT
    Prepare an ice water bath. Bring a large pot of water to boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes (do not let water boil). Transfer to ice water bath using tongs. Let stand for 10 minutes to cool.

  • Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Reduce heat to medium and add the chicken.
    Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3-4 minutes total. Transfer to a clean plate.

  • Tuesday, December 13 2011 1:05 PM EST2011-12-13 18:05:16 GMT
    1 3/4 cupAll-purpose flour 1/2 cupWhole wheat flour 1/4 cupPacked brown sugar 2 tspBaking powder 1 tspGround ginger 1 tspGround cinnamon 1/2 tspBaking soda 1/2 tspSalt 1/4 tspGround nutmeg 2 Eggs

  • Tuesday, December 13 2011 1:02 PM EST2011-12-13 18:02:37 GMT
    2 lbsPeeled potatoes 3 ozUnsalted butter 1 1/2 cupsHeavy cream Salt and white pepper to taste 1 clovePureed garlic Boil potatoes with salt until soft. Drain all water. Add butter. Mash with potato

  • Tuesday, December 13 2011 1:01 PM EST2011-12-13 18:01:33 GMT
    3 lbsBrussels Sprouts (quartered) 3/4Extra virgin olive oil Salt and freshly ground pepper 1 cupWalnuts 1/4 cupRed wine vinegar 1 tbsGrainy mustard 2 tbsHoney 3 tbs. Capers (rinsed and chopped) 2

  • Tuesday, December 13 2011 12:36 PM EST2011-12-13 17:36:09 GMT
    2 1/2 lbsFresh green beans Kosher salt 1/4 cupWhite miso 3 tbs.Thinly sliced scallions 3 tbs.Unseasoned rice vinegar 2 tbs. Japanese prepared hot mustard 2 tbs.Vegetable oil 1 tbs.Sugar 1/4 cupSliced

  • Tuesday, December 13 2011 12:34 PM EST2011-12-13 17:34:31 GMT
    4 tbsChopped, fresh mint 3 tbs.Reduced sodium soy sauce 2 Fresh red of green thai chiles 1 1" Piece of ginger (peeled and cut) 1 tbsFish sauce 2 tsp.Fresh lime juice 2 tsp.Garlic (minced) 1/4 tsp.Sugar 5

  • Tuesday, December 13 2011 12:29 PM EST2011-12-13 17:29:35 GMT
    3 tbs Whole grain or Dijon mustard 1 tbsPure maple syrup 1/4 tspSmoke paprika or ground chipotle pepper 1/4 tspFreshly ground pepper 1/8 tspSalt 4 4-ozSkinless center-cut wild-caught salmon filets Preheat

  • Tuesday, December 13 2011 10:21 AM EST2011-12-13 15:21:45 GMT
    5 lbs.Mussels 1 14-ounceCan 'lite' coconut milk 1/3 cupLime juice 1/3 cupDry white wine 2 tbs.Brown sugar 1 1/2 tbs.Thai red curry paste 1 tbs. Minced garlic 1 tbs.Fish sauce 2 cupsCoarsely chopped

  • Thursday, October 20 2011 2:45 PM EDT2011-10-20 18:45:24 GMT
    Place a large pot on medium heat and add butter. Add onions, celery, cooking till translucent. Add flour, stirring well, and cook for 5 minutes. Do not brown flour, as this will change the color and thickness of the final product. Add crab stock and heavy cream and bring to a simmer. Once simmering, add the corn and the potatoes. Simmer until the potatoes are cooked through. Remove from heat and mix in the crab. Taste for seasoning; add the salt and pepper if needed.

  • Wednesday, October 19 2011 9:35 AM EDT2011-10-19 13:35:58 GMT
    8 oz.Campanelle 1/2 cupPlain low-fat yogurt 4 oz.Boiled ham (thinly sliced) 1 Small zucchini (thinly sliced) 1/2 cupScallions (thinly sliced) 3 tbsFresh mint Coarse salt and freshly ground pepper 1

  • Thursday, October 6 2011 4:17 PM EDT2011-10-06 20:17:37 GMT
    Whisk first 7 ingredients in a medium bowl. Add crab, fold to blend. Stir in 3/4 cup Panko bread crumbs, chives, salt and pepper. Divide into 6 equal portions. Form each into 1 inch thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.

  • Thursday, October 6 2011 4:16 PM EDT2011-10-06 20:16:05 GMT
    In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.

  • Thursday, October 6 2011 4:14 PM EDT2011-10-06 20:14:37 GMT
    In a large skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderately low heat, stirring until tender, 4 minutes. Stir in the cucumbers, the remaining 1/2 tablespoon of butter and the water.

  • Thursday, October 6 2011 4:13 PM EDT2011-10-06 20:13:06 GMT
    Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Repeat with onion. Mix together zucchini, onion, cheese, flour and herbs. Season with on teaspoon salt and 1/4 teaspoon pepper. Stir in eggs just before frying.

  • Thursday, October 6 2011 4:01 PM EDT2011-10-06 20:01:12 GMT
    Line a 5 x 9 inch loaf pan with plastic wrap, leaving a 3 inch overhand on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread 1/2 the whipped cream over peaches and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream and slice of pound cake.

  • Thursday, October 6 2011 3:59 PM EDT2011-10-06 19:59:39 GMT
    Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grill pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and bubbling, about 8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto and basil. Drizzle with oil.

  • Thursday, October 6 2011 3:57 PM EDT2011-10-06 19:57:55 GMT
    Bring water and 1/4 teaspoon of salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15-20 minutes.

  • Thursday, October 6 2011 3:56 PM EDT2011-10-06 19:56:11 GMT
    Whisk sour cream, 1 tablespoon chopped green onion tops, chipotle hot sauce and lime juice in a small bowl. Cover and chill (can be made a day ahead, keep refrigerated).

  • Thursday, October 6 2011 3:49 PM EDT2011-10-06 19:49:40 GMT
    Heat 2 tablespoons oil in a large high-sided skillet over high heat. Cook mushrooms, stirring occasionally, until browned, about 7 minutes. Add leeks and 1/2 teaspoon salt. Cook for 2 minutes.

  • Thursday, October 6 2011 3:47 PM EDT2011-10-06 19:47:10 GMT
    Prepare the dressing in a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika, chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

  • Thursday, October 6 2011 3:45 PM EDT2011-10-06 19:45:14 GMT
    Whisk heavy cream with a mixed on medium-high speed until stiff peaks form. Whisk together mascarpone and sugar in a bowl until smooth. Fold whipped cream into mascarpone mixture. Use immediately.

  • Thursday, October 6 2011 3:43 PM EDT2011-10-06 19:43:27 GMT
    Flour veal scaloppini on each side. Melt butter and oil over medium heat, then put scaloppini in pan and saute on each side for one minute. Add shallots, mushrooms, garlic, thyme, salt and pepper. Saute for another minute, then add wine, sour and heavy creams and brown sauce. Remove veal putting on warmed plate. Cook sauce for a short time, then pour over veal. Garnish with parsley.

  • Thursday, October 6 2011 3:41 PM EDT2011-10-06 19:41:10 GMT
    Julienne Daikon Radish and Carrots. Toss with sesame oil, rice vinegar, salt and sugar to taste. Grill to your liking.</

  • Thursday, October 6 2011 3:39 PM EDT2011-10-06 19:39:27 GMT
    Melt the butter in a large saucepan. Add the onion, celery and carrot and cook for about 2 minutes until the onion begins to become soft and add a small amount of flour.

  • Thursday, October 6 2011 3:37 PM EDT2011-10-06 19:37:50 GMT
    Saute morels with shallots and garlic until soft, about 3 minutes over medium heat. Add the al dente cooked fettuccine, saute one minute and then add heavy cream. Let it cook down over medium heat for about 3 minutes. Add half the grated cheese, blend and take it off the flame. Add seasonings and let stand for a couple of minutes. Serve with the extra grated cheese.

  • Thursday, October 6 2011 3:27 PM EDT2011-10-06 19:27:15 GMT
    Start on medium heat with oil and butter. Season steaks with salt and the two varieties of peppercorns. Cook for 2 minutes each side for medium-rare in hot pan. Flambe with brandy. Add cream and brown sauce, garlic, shallots and heat meat in sauce. Remove steaks and let sauce boil down for about 3 minutes. Serve steaks on hot plate, cover with the sauce.

  • Thursday, October 6 2011 3:20 PM EDT2011-10-06 19:20:10 GMT
    Heat one tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken; brown until cooked through 3-4 minutes per side. Transfer to plate; tent with foil.

  • Thursday, October 6 2011 3:17 PM EDT2011-10-06 19:17:53 GMT
    Preheat oven to 400 degrees F. Toss crumbs with two teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6-8 minutes.

  • Thursday, October 6 2011 3:13 PM EDT2011-10-06 19:13:32 GMT
    Preheat over to 300 F. Use deep pan with rack. Cover ham with mustard mix; then brown sugar all over the ham. Set ham on rack flat side down. Add water and cook for 1 1/2 hours. Do not open over a lot because you need the steam. Turn oven off and let it sit for 20 minutes before carving.

  • Thursday, October 6 2011 3:12 PM EDT2011-10-06 19:12:11 GMT
    Sprinkle fillets with salt and ground peppercorns. Melt one tablespoon butter in large nonstick skillet over medium-high heat. Add fillets, flesh side down. Cook until browned, 2-3 minutes. Turn fillets over; cook until opaque in center, 2-3 minutes. Transfer to plates; cover to keep warm.

  • Thursday, October 6 2011 3:10 PM EDT2011-10-06 19:10:05 GMT
    Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; saute until crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; saute until cooked through; 4-5 minutes per side. Divide chicken among plates.

  • Thursday, October 6 2011 3:08 PM EDT2011-10-06 19:08:00 GMT
    Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon of salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.

  • Thursday, October 6 2011 3:07 PM EDT2011-10-06 19:07:40 GMT
    Preheat oven to 400 degrees. Cut out four 12 x 17 inch pieces of parchment; fold each in half crosswise for form a crease, then open.

    Divide asparagus and radishes evenly among 4 parchment pieces; arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon of salt and some pepper.

  • Thursday, October 6 2011 3:07 PM EDT2011-10-06 19:07:17 GMT
    Dredge the scallopini in the flour until coated evenly. Dip the scallopini in the egg-milk mixture, then again dredge the veal into the bread crumbs. Do not press the crumbs into the veal. The crust should not adhere completely, but form a loose shell around the schnitzel.

  • Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:55 GMT
    Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage and mushrooms; saute until sausage is brown and cooked through and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup of broth; boil until liquid is reduced and very slightly thickened, about 2-3 minutes.

  • Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:32 GMT
    Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat one teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with aluminum foil. Wipe out skillet.

  • Thursday, October 6 2011 3:06 PM EDT2011-10-06 19:06:07 GMT
    Soak dried apricot in apple cider to plump. Transfer apricots and cider to blender. Add canned apricots with their liquid and whirl to puree with some chunks. Set aside.

  • Thursday, October 6 2011 3:05 PM EDT2011-10-06 19:05:41 GMT
    Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, cayenne pepper in a medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.

  • Thursday, October 6 2011 3:05 PM EDT2011-10-06 19:05:18 GMT
    Finely grate enough peel from limes to measure 2 teaspoons. Cut one lime into wedges and reserve.

    Mix butter, chili sauce, onion and lime peel in small bowl. Season to taste with salt and pepper.

  • Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:57 GMT
    In a stainless steel bowl, combine the popcorn shrimp with the Firecracker sauce and mix well. Place the peppers and onions on the bottom half of the sub bun. Add the shrimp, tomatoes and shredded lettuce.

  • Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:30 GMT
    Cook pasta in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ¼ cup cooking liquid. Return pasta to pot.

  • Thursday, October 6 2011 3:04 PM EDT2011-10-06 19:04:00 GMT
    Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.

  • Thursday, October 6 2011 2:16 PM EDT2011-10-06 18:16:33 GMT
    If using fresh beets, cut the leaves well above the bulb so that they don't bleed. Wash the beets well, being careful not to pierce their skins.

  • Thursday, October 6 2011 2:15 PM EDT2011-10-06 18:15:32 GMT
    Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.

  • Thursday, October 6 2011 2:11 PM EDT2011-10-06 18:11:31 GMT
    Heat one tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally about 4 minutes.

  • Friday, September 30 2011 1:52 PM EDT2011-09-30 17:52:17 GMT
    Into a hot grill pan, add stuffed burger cooked in canola oil over medium heat to about medium-well doneness (this is because we want the cheese inside to melt).

  • Wednesday, September 28 2011 3:00 PM EDT2011-09-28 19:00:48 GMT
    Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and seasoned pepper. Dredge the chicken in the seasoned flour and transfer to the baking sheet.

  • Wednesday, September 28 2011 10:22 AM EDT2011-09-28 14:22:00 GMT
    Mix all ingredients for Pico De Gallo together and let rest for 2 hours. Garnish: 8 tbs. Feta cheese, crumbled. Heat a small amount of oil in a pan until very hot. Season salmon fillets with salt and black pepper and press firmly into almonds. Place fillets in the hot pan and cook for about 2 minutes on each side. Remove from the pan and let rest. Toss mixed greens with vinegar and olive oil and distribute among plates.

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