Mothers Day Menu

Here’s a special Mother’s Day menu that I love. It’s a throw \back from the 70’s when Veal Oscar was on every fine dining menu. I love it still but with a thick filet mignon. It may seem like a lot of work (but mom’s worth it, right?). It’s not difficult but it will take some organization. Be sure to read through the recipe before you begin and make sure that you have all the ingredients.

A couple of tricks for you begin with what you can do ahead of time. You can ‘poach’ the potatoes the day before then let come to room temperature before roasting. Brown the steaks ahead of time and refrigerate, let come to room temperature also before placing into the oven. If you brown the steaks at the last minute, put the potatoes on the sheet tray and begin roasting, when the steaks are browned place alongside the potatoes in the oven to finish at the same time.

Make the strawberry sauce ahead of time and keep refrigerated. You can even make the whipped cream ahead of time as well. It will hold for a long time.

And last but definitely not least is the Bearnaise Sauce, I’ll forgive you if you decide to use the package mix but it’s really a sad imitation of a real Bearnaise sauce. Try making it on your own, you can even make it an hour ahead of time. Again, it’s important to read through the entire recipe before you start. Be adventurous! Happy Mother’s Day!

Stonyriver Steakhouse

Filet Oscar

Oven Roasted Baby Potatoes

Strawberry Shortcake

Filet Oscar

2 (2-inch-thick) filets mignons
2 tablespoons olive oil
½ lb. thin fresh asparagus
6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce. I’ll let you cheat here and use the package sauce from Knorr. If you can’t find bearnaise sauce use the hollandaise sauce and add with a little fresh chopped tarragon.

If you want to make the sauce yourself the recipe follows.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Blender Bearnaise Sauce

2 tablespoons Champagne or white wine vinegar
2 tablespoons good white wine
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon leaves, divided
Sea salt and fresh ground pepper
3 large egg yolks
¾ lb. unsalted butter, melted

Yield 1 cup

In a small saucepan, add vinegar, wine, shallots and 1 TB. tarragon leaves with a little sea salt and pepper. Bring to a boil and simmer over medium heat until liquid is reduced to about a tablespoon. Cool slightly.

Transfer the cooled mixture with the egg yolks into a blender. Blend 30 seconds.

With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining tablespoon of tarragon leaves and blend for only a second.

If the sauce is too thick, add a tablespoon of white wine to thin.

Note: To make the sauce in advance, prepare an hour before serving and allow it

to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water

and blend for a few seconds.

Adapted from Ina Garten

Oven Roasted Baby Potatoes

1 lb. baby yellow (or red) potatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper

Serves 2

Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper.

Cut potatoes in half unless really tiny.

Place them in a large pot covered with cool water. Bring potatoes to a boil, add a heaping tablespoon of salt and cook for 7-9 minutes or until you can pierce them with a knife, they won’t be fully cooked. Drain and arrange on baking sheet. Toss with olive oil, sea salt and pepper and cook for about 20 minutes or until lightly browned.

Strawberry Shortcake

2 cups strawberries (hulled and sliced)
2 tablespoons sugar
1 tablespoon Grand Marnier
1 tablespoon minced mint leaves, optional
1 ½ tablespoons powdered sugar
1 teaspoon vanilla
1 frozen pound cake (thawed)
½ cup heavy cream

Mash half of the strawberries in a large bowl. Add the sliced strawberries, sugar, Grand Marnier and mint and chill.

Beat the heavy cream into soft peaks, add the vanilla and sprinkle in the powdered sugar while mixing just a little more until you have stiff peaks but don't over beat it. If you over beat it (where is looks separated) you need to start over.

Slice the pound cake and place on plates, top with strawberries and whipped cream.

Easter Preview

4 / 6 / 20

Easter was always a time spent with lots of family, lots of food and other things. This year will be hard on most people, not being able to get together, search for colored eggs or we always loved to play croquet in the big backyard. Whatever you do I’ve added some of my favorite recipes for you to enjoy.

Deviled Eggs

1 dozen large eggs, two weeks old
1/3 cup mayonnaise, approximately
1-2 teaspoon yellow mustard
2 teaspoon red wine or sherry vinegar
½ teaspoon finely chopped shallots
½ teaspoon finely snipped chives, reserve some for the garnish
Sea salt and freshly ground pepper
Paprika or Smoked Pimenton (Spanish Paprika), optional

The shell of fresh eggs is tightly attached to the egg itself whereas older eggs the white inside has started to pull away from the shell, making them easier to peel. When peeling begin at the large end; with an older egg there will be a little air pocket there making it easier to get away from the white.

To hard boil, arrange eggs into a saucepan and cover with cool water. Over high heat bring to a boil and immediately turn the heat off and cover the eggs for 15 minutes.

Prepare an ice bath, a large bowl that will hold all the eggs, fill with ice and when eggs have finished cooking drain off the hot water and place eggs into the ice, cracking a bit of the shell as you do. Cover with cool water and let stand until completely cooled, 20 minutes or so. This step can be done a day ahead of time, after eggs have cooled refrigerate until ready to use.

Cut eggs in half lengthwise with a chef’s knife, not a serrated knife. Pop out the yolks into a mixing bowl. If you don’t have a plate for deviled eggs you can shred some radicchio or dark red lettuce onto a serving plate. If using the lettuce, slice a tiny piece from the round end of the egg so it doesn’t roll. Arrange egg whites cut side up on the lettuce.

Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mix ingredients together well. Add sea salt and pepper, to taste. If the yolks aren’t creamy enough add a little more mayonnaise. You can also adjust the mustard and vinegar to taste.

Place the mixture into a pastry bag or a plastic storage bag, snip a diagonal piece from the bottom corner of the storage bag and use as a piping bag. Pipe the yolk mixture or spoon into each egg white half, dividing evenly as possible between the eggs.

Sprinkle eggs with paprika and/or minced chives if desired. Serve immediately or refrigerate until ready to serve. If refrigerating, you’ll want to cover with plastic wrap; place toothpicks into egg whites around the outer edge of the plate and in the center to make a ‘tent’ with the plastic wrap so it doesn’t touch the egg yolks.

Oven Roasted Dijon Chicken

4 servings

2 teaspoons plus 3 tablespoons unsalted butter, at room temperature
¼ cup panko
½ cup toasted breadcrumbs
½ cup Dijon mustard
8 bone-in, skin-on chicken thighs
Sea salt and freshly ground black pepper

Preheat the oven to 425 ° and line a sheet pan, that will hold all the chicken pieces without touching each other, with aluminum foil.

Melt the 2 teaspoons of butter in a small skillet over medium heat. Stir in the panko and breadcrumbs, toast for a few minutes, stirring occasionally, until golden brown. Remove from the heat.

Mash in the remaining 3 tablespoons of butter into the mixture.

Season the chicken lightly with salt and pepper, then brush or slather the mustard mixture all over, then roll the entire piece of chicken into the breadcrumb mixture. Place the chicken on the baking sheet.

Roast for 25 minutes, or until the chicken is cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Depending on the size of the chicken pieces it may take less or more time to cook.

Honey Baked Ham

1 cup honey
½ cup packed brown sugar
½ cup apricot preserves
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 ½ tablespoon allspice
½ teaspoon ground ginger
½ teaspoon onion powder
8-10 pound bone-in spiral cut ham fully cooked

Remove ham from refrigerator and let sit at room temperature for 2-3 hours.

Preheat oven to 325°.

Adjust oven rack to lowest position.

Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.

Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.

Remove ham from oven and increase oven temperature to 400°.

Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.

Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.

Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.

Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.

Potato Gratin

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking
Serves 8

2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
2-1/2 cups heavy or light cream
Sea salt & fresh ground pepper, to taste
4 oz. bacon
3 medium leeks, white and light-green parts only, thinly sliced
6 oz. grated Gruyère
2 to 3 tsp. chopped fresh thyme
1/4 tsp. freshly grated nutmeg
1/2 cup fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

French Apple Cake

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Jenn Segal, Once Upon a Chef
Servings: 6-8

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
2/3 cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.

Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake.

If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Tuscan Bean Soup

3 / 29 / 20

So have you been baking all that bread? Well, now you need something to go with it. Here’s my recipe for Tuscan Bean Soup using pantry items from my first book ‘What’s In Your Pantry’.

Tuscan Bean Soup

There are as many recipes for Tuscan Bean Soup as there are Italians, everyone makes their soup slightly different. Sometimes I like to use an immersion blender and mash some of the soup when it’s finished. Serve with lots of crusty bread and fresh butter.

2 tablespoons olive oil
1 onion, minced
1 clove garlic
¼ lb. pancetta, chopped
1 stalk celery, minced
1 carrot, minced
1 tablespoon tomato paste
1 qt. chicken or vegetable stock
2 cans cooked cannelini beans, white kidney beans will do
1 small can chopped plum tomatoes
1 leftover rind of Parmigiano-Reggiano
2 tablespoons Italian seasoning, ground or crushed
½ bunch fresh sage, chopped
2 sprigs Italian parsley, chopped

Heat a Dutch oven over a medium high heat, add oil and when hot, sauté onions until lightly translucent. Turn down the heat to medium; add garlic and pancetta, stir to cook but do not brown the garlic.

Stir in the celery and carrot, season with a pinch or two of salt and pepper; cook, stirring occasionally until the vegetables are soft. Add the tomato paste and stir until the vegetables are well coated.

Add the stock, beans, tomatoes, cheese rind and seasonings. Bring to a boil, turn down to a simmer and let the soup simmer for at least 30 minutes. The cheese rind should have melted into the soup, but, if there is still a hard piece left, remove it and season to taste with salt and pepper.

Serves 4.

Pantry Cooking

3 / 23 / 20

Here are a few Cooking From The Pantry recipes for you to enjoy. For more ideas on how to stock your pantry and learn new ways to cook, check out my first book, ‘What’s In Your Pantry’. Available below

No-Knead Cranberry Nut Bread

3 cups + 2 Tablespoons all-purpose flour, plus more for hands
2 teaspoons coarse sea salt
½ teaspoon yeast
¾ cup chopped walnuts
¾ cup dried cranberries
1 tablespoon honey
1 ½ cups warm water

Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be sticky. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn't have to be perfect! Transfer dough to a large piece of parchment paper.

Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

Preheat the oven to 475°. Place your Dutch oven (with the lid) inside for 30 minutes so that it's extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all-- the parchment paper included-- inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30

minutes before breaking/slicing/serving.

Cover and store leftover bread at room temperature for 1 week.

Adapted from Sally’s Baking Addiction

Oatmeal Fruit Bars

2 sticks unsalted, cold butter, cut into cubes
1 ½ cup flour
1 cup packed brown sugar
2 cup oats
¼ teaspoon salt
teaspoon baking powder
1 8 oz. jar fruit spread

Preheat oven to 350°. Butter a 9x 13” baking dish and line the bottom with parchment paper.

In a medium size bowl, mix together the flour, baking powder, salt, oats and brown sugar. Stir together to mix the dry ingredients. Using a pastry blender or your fingers, mix the butter into the dry mix. If using your fingers pinch the butter into the dry mix to distribute the butter into small pieces about the size of a pea.

Press half of the mixture into the prepared pan. Spread the jar of jam or fruit spread evenly on top of the crust. Sprinkle the other half of the oat mixture on top of the fruit spread. Bake in your oven for 30 – 40 minutes. Cool completely in the pan. Cut into squares.

Recipe adapted from Just Jans

Chicken Parmigiana

2 boneless skinless chicken breasts, cut in half side to side (butterflied)
Sea salt and pepper
¼ cup flour, approximately
1 teaspoon garlic powder
1 teaspoon ground Italian spices
2 eggs, lightly whisked
1 cup panko breadcrumbs
½ cup parmesan cheese, grated
2 tablespoons olive oil
1 cup marinara sauce
½ cup mozzarella cheese, shredded

Place chicken into a freezer type bag and pound until about ½” thick. Pound each piece until ½ inch thick. Sprinkle with salt and pepper.

Set up a dredging station, place each of the following next to each other beginning with the flour.

Mix flour with garlic powder and Italian spices, place on a plate or shallow dish for dredging.

Place whisked egg into a shallow bowl and set next to flour.

Mix breadcrumbs and Parmesan cheese and place into another shallow dish or plate next to the egg.

Serves 4

Dip the chicken pieces, one at a time into the flour, then egg and then the Parmesan breadcrumb mixture.

Heat a pan large enough to hold all the chicken pieces so they don’t touch, add olive oil and then the chicken, don’t overcrowd the pan or the pieces won’t brown. Cook until lightly browned then set aside, if needed, and cook remaining pieces.

When finished browning the chicken you can add them back to the pan or place on a sheet pan and top with a little marinara sauce and mozzarella cheese, broil until cheese has melted.

Serve immediately.

Fettuccini Alfredo

1 pound fettuccini
2 cups heavy cream
¾ cup grated Parmesan cheese
3 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste

Serves 4

Cook pasta according to directions on package. Drain and set aside.

In a medium saucepan over low heat, heat cream and butter, stirring

constantly. When cream begins to simmer mix in a small amounts of Parmesan

cheese, stirring constantly, until all cheese is added, and sauce has

reduced. It should be thick and easily cover the back of a spoon.

Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Meyer Lemon and Blood Orange Cannoli’s

1 15 oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1 Meyer lemons, zested and juiced
1 Blood orange, zested
Prepared Cannoli shells

Prepare the filling by combining all the ingredients in a bowl and mixing with an electric mixer until well-combined. Refrigerate for at least an hour and up to 2 days.

Fill a plastic zip bag with the ricotta mixture, snip off a corner of the bag, and pipe the mixture into the shells. Serve and enjoy!

Happy Valentines Day

2 / 12 / 20

Here are several recipes for Valentines Day, cook a restaurant style meal and relax in front of the fire!

White Wine Braised Artichoke Hearts

Serve with some toasty slices of artisan bread.

¼ cup chicken or vegetable stock
¼ cup white wine
1 clove garlic, minced
1 lemon, zested and juiced
2 packages Melissa’s Steamed Artichoke Hearts*
2 tablespoons lemon olive oil, or regular olive oil
2 tablespoons Italian parsley

Add stock, white wine, garlic and lemon juice to a deep sauté pan then add the artichoke hearts. Simmer until most of the liquid has been reduced then toss with lemon zest, olive oil and Italian parsley.

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

Shrimp Salad with Avocado

1 pound medium shrimp, cooked (frozen), defrosted
1/4 cup diced celery
2 tablespoons chopped red bell pepper
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise, or to taste
1/4 cup mixed salad greens
1 handful cherry tomatoes, sliced in half
1 lg. avocado, halved
Sea Salt and fresh ground pepper
1 tablespoon fresh dill, chives or cilantro, minced, optional

Defrost the shrimp and dry with a paper towel, chop coarsely.

Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.

Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.

Place half the lettuce in a bowl, add one half of the avocado, season with a pinch of salt and pepper. Scoop the shrimp salad into the cavity of the avocado and garnish with cherry tomato halves and herb(s), if using.

Filet Mignon for Two

2 pounds beef tenderloin*
Sea salt and fresh ground pepper
2 tablespoons unsalted butter, plus 2 for the sauce
2 tablespoons olive oil, plus more for the sauce
4 ounces sliced crimini mushrooms
1 small shallot, minced
3 tablespoons flour
1 ½ cups dry red wine
2 ½ cups beef broth
1 tablespoon demi-glace*

Preheat your oven to 400°. Line a small baking sheet with parchment paper (or foil) and set aside.

Dry the roast with paper towels and sprinkle with sea salt and fresh ground pepper.

Heat a sauté pan and add butter with a splash of olive oil, when melted and hot add the roast and brown on both sides. Set onto prepared baking sheet with parchment, roast for approximately 30 min. Use a meat thermometer to accurately gauge cooking time & temperature. Remove the roast from the oven when the temperature reaches 130°, loosely tent with foil while you make the sauce.

Add the pan drippings, splash of olive oil, mushrooms, chopped shallot to the pan drippings and sauté until translucent.

Stir in flour until well blended; add the red wine, broth and demi-glace.

Simmer until reduced by about by half. Add 2 tablespoons unsalted butter and season with salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.

Slice the tenderloin after it has rested for at least five minutes.

This cut of meat can be called a filet mignon roast or chateaubriand

Demi-glace can be found at Gelson's, Lazy Ares and Bristol Farms

Molten Chocolate Lava Cakes for Two

2 ounces unsalted butter
3 ounces dark chocolate, chopped
1 teaspoon espresso powder
1/4 cup light brown sugar, packed
1/4 cup confectioners' sugar
1 large egg, room temperature
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
1/4 cup flour
1/8 teaspoon salt
Raspberries, for garnish

Preheat oven to 450°F.

Generously grease two 6-ounce ramekins with butter and place on a baking sheet and set aside until needed.

Add the butter and chocolate to a large, microwave safe bowl and microwave in 20 second increments, making sure to stir well after each increment, until chocolate is completely melted. Remove from the microwave and whisk smooth. Whisk in the espresso powder. Then whisk in both sugars, stirring until well combined. Add in the egg, egg yolk, and vanilla and mix until well combined.

Toss in the flour and salt and mix until just combined, being sure not to over mix the batter.

Evenly divide the batter among the prepared ramekins and place them back on the baking sheet.

Bake for 11 to 12 minutes, or until the tops have puffed up and the edges are firm, but the center is still slightly jiggly.

Remove from the oven and cool for exactly 1 minute. Using a tea towel to protect your hands, carefully invert each ramekin onto a small plate. Top with chocolate shavings and berries, if using. Serve at once and enjoy!

Avocado with Shrimp Salad photo by Food 52

Chocolate Lava Cake photo, Ghirardelli

White Wine Braised Artichoke Hearts

Serve with some toasty slices of artisan bread.

¼ cup chicken or vegetable stock
¼ cup white wine
1 clove garlic, minced
1 lemon, zested and juiced
2 packages Melissa’s Steamed Artichoke Hearts*
2 tablespoons lemon olive oil, or regular olive oil
2 tablespoons Italian parsley

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

What’s In Season Now

1 / 27 / 20

Straight from your local farmers market you should start to see some of this produce available.

Asparagus
Avocados
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Citrus:
Blood Orange
Grapefruit
Lemons
Navel Oranges
Tangelos/Tangerines
Lettuce
Mushroom
Mustard
Onion, Green
Passion Fruit
Peas, Snow & Sugar Snap
Spinach
Strawberries
Turnips

How to Build a Cheeseboard

11 / 26 / 19

How to Build a Cheese or Charcuterie Board

Start by choosing ingredients
Choose cheese first – Use a mixture of cow, goat, sheep milk. Choose a hard cheese (Cave Aged Gruyere, Aged Gouda), a soft cheese (chèvre, brie, burrata) and maybe a crumbly cheese (blue, Parmigiana Reggiano). You want a variety of flavors and choose an odd number of cheese as it is more pleasing to the eye.
Serve approximately 2 – 4 oz. of cheese per person. If it needs to be sliced, do so while it’s cold. Let all cheese come to room temperature before serving.
Some of my favorite cheese mixes are:
Havarti, Aged Gouda, Aged Blue Cheese
Sharp Cheddar, Creamy Chèvre, Parmigiana Reggiano
Feta, Burrata, Gorgonzola or Fresh Blue Cheese (Pt. Reyes Blue)
Camembert or Brie, Drunken Goat (or Wine Infused hard cheese)
Bocconcini with herbed olive oil drizzle, Boursin, Manchego
Cave Aged Gruyere, Fontina, San Andreas
Next choose some charcuterie and pâtés, if serving.
Again serve 2-4 oz. per person and slice the meat/sausage while cold and allow to come to room temperature before serving.
Some selections might be:
Choose a variety of hard salami, soft meat such as prosciutto or Jambon Iberico, some smoked sausage, kielbasa, soppresseta, Serrano ham and a selection of pate and/or rillettes. Pair the flavor of the meat (soft to intensive) to the flavor of the cheese (soft to intensive).
Next choose a serving board, plate or platter that will accommodate your above choices. Remember you’re going to be adding more ingredients. You could choose a rectangular serving platter, cutting board, slate tile, pizza wheel or the like.
Additions to the meat and cheese might be:
A selection of jams or preserves such as fig, peach or other fruit jam, or chutneys and honey.
Grainy or stoned mustard, olive spread, bean dips and antipasto spreads such as muffuletta.
Next something briny, caper berries, cornichon pickles, pickled vegetables such as a mixed Giardiniera or caponata.
Add some salty components, roasted nuts, Marcona almonds or toasted pumpkin seeds.
Crackers, bread sticks, toasted baguette slices, pita bread or pretzels.
Dried Fruit are great especially for a winter board, apricots, figs, cranberries or raisins.
Seasonal fruits and vegetables pair well with most meat and cheese, grapes, fresh apricots, apples, pears, cucumbers, carrots, pea pods any kind of berry, artichoke hearts, marinated mushrooms and roasted red peppers.
Herbs and Edible flowers are a nice addition and brighten up the board as well. Make sure that none have been sprayed with pesticides. Use a variety in season, pansies, chive, sage or nasturtium blossoms. Lavender, borage blossoms (taste faintly of cucumber), dill, cornflowers, Johnny jump ups, bee balm and zucchini blossoms.

Tips:

Try serving some of the jams, preserves, mustard, spreads or chutneys in small bowls. Anything that has a brine or is juicy should also go into a bowl such as olives and pickled vegetables. This will also give some height to the board, serve breadsticks in a jar or glass as well.

Serve each cheese and meat with its own cheese fork or utensil and picks for the olives or vegetables, spoons, cheese knives and mini tongs for the meat.

Try arranging the board where it will be served so as not to knock anything off while you are moving it. Make ahead and cover with a tea towel to keep out any pests.

What’s In Your Fall Pantry

10 / 4 / 19

This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!

Beverages

Cocoa

Tea

Mulled Cider

Fruit

Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)

Applesauce

Dried fruit

Pears

Pomegranates

Citrus

Vegetables

Potatoes

Carrots

Onions

Canned

Dried fruit (cranberries, apricots, blueberries etc.)

Canned pumpkin

Canned and dried beans (for soups, stews, chili)

Canned Tomatoes

Tomato sauce

Tomato Paste

Garlic

Onions

Pickles

Roasted Red Peppers, in water

Grains

Oatmeal (rolled oats & steel cut)

Alternative grains

Breadcrumbs

Rice

Soup

Pasta

Mac & Cheese Pasta

Lasagna noodles

Flour

Dairy

yogurt

cheese

Condensed milk

Unsalted butter

Variety of cheeses

Staples

Artichoke Hearts, canned in water

Breadcrumbs

Chicken, Vegetable, Beef Stock

Crackers

Honey

Maple Syrup

Molasses

Sugar, white, brown, dk. Brown

White vinegar (for pickling)

Apple Cider Vinegar

Balsamic Vinegar

Spices

Aleppo Pepper

Sea salt

Baking Spices

Cinnamon sticks

Nuts

Pickling spice

Peppercorns

Yeast

Simple Homemade Applesauce

3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
2/3 cup apple juice, orange juice or water
8 tablespoons sugar, optional
3 teaspoons cinnamon
1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant-pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

Cranberry-Apple Salad with Walnuts

9 / 26 / 19

Winter Green Salad with Apples, Cranberries & Walnuts With French Vinaigrette

Fresh Autumn-Winter Salad with seasonal fruit, walnuts and feta cheese.

Serves: 4-6

Vinaigrette
¼ cup pomegranate vinegar, any vinegar can be
1 tablespoon Dijon mustard
1 small shallot, minced
1 sprig Italian parsley, chopped
1 teaspoon thyme, chopped
¾ cup vegetable, olive or canola oil, approximately
salt and pepper, to taste
Salad
6 cups mixed greens
2 organic apples*
1 cup toasted walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries

In a medium bowl make the vinaigrette by whisking together all the ingredients except the oil. While constantly whisking, drizzle in some of the oil, stopping to taste occasionally. Season to taste with salt and pepper.

Can be made in advance and stored in the refrigerator.

Bring to room temperature before serving.

For a creamier dressing add 1 Tb. mayonnaise

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Add a little dressing and toss, taste for seasoning and adjust.

*If conventional apples are used, peel first.

Hatch Chile Time is Here!

8 / 9 / 19

Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette

Serves 4-6

6 ears of corn, husk and silk removed
2 tablespoons melted butter
2 tablespoons freshly squeezed lime juice
½ teaspoon chili powder
1 tablespoon chopped cilantro
2 tablespoons Hatch Chile Vinegar
¼ cup olive oil
1 pint cherry tomatoes, sliced in half
½ cup crumbled queso fresco, (Mexican cheese) or you could use Monterey Jack
Sea salt, to taste

Microwave the corn with the husk on for 10 minutes;

Boil the corn for about 3 -4 minutes with a little salt added to the water or grill lightly for a roasted flavor.

Let the corn cool until you can handle them and cut the kernels off the cob into a large bowl.

In a small bowl make the vinaigrette by whisking together butter, lime juice, chili powder, and chopped cilantro. Add the vinegar and whisk in the olive oil until emulsified to taste.

Pour the vinaigrette over the corn and mix to coat.

Add the tomatoes and crumbled queso fresco or grated Jack cheese and stir. Season with salt to taste.

Serve at room temperature. Refrigerate leftovers.

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A Simple Meal

7 / 9 / 19

Grilled Prime Ribeye Steak

Last week we had friends over and grilled a Prime Ribeye steak that I had cut off a bone in prime rib roast, the steak was about 3 lbs. and 4″ thick. I had just attended a book signing/demo at Melissa’s Produce with Jamie Purviance and his new book, Weber’s Ultimate Grilling and was eager to try some of his fabulous recipes.

When I brought this book home my husband, Frank, promptly stole it and put it on his side of the table. After several readings he was excited to try some new ideas that he picked up from the book. He decided to set up our Weber with a ‘hot’ side and a ‘cool’ side and he also wanted to get a little smoke on the steak so to get the ‘smoke’ he placed a chunk of hardwood into a pan, filled it with water and let it soak for an hour or so. Then he placed it on the hot side of the bbq, closed the lid and let it heat up to a smoke point.

I made sure the meat was nice and dry, seasoned it with Himalayan Pink Sea Salt and freshly ground pepper. We grilled it on the hot side of the bbq for about 3 minutes, turning it a quarter turn before flipping it over to the other side and repeating the process. Frank then moved the steak to the cool side and covered the Weber with the lid; we let it smoke until the steak was about 125°, removed it and let it rest for about 10 minutes before slicing it. This ensures the meat will be rare to medium rare when we do cut it; the steak will continue to cook after it’s removed from the heat and it needs the off heat time to let the juices settle back into the meat.

We added some grilled corn and a garden fresh salad with just picked tomatoes, cucumbers & mixed greens. The prime rib was tender, juicy with just a little hint of smoke, a success all around. We’ll definitely be using this method in the future for all cuts of meat and poultry. Thanks for the informative and thoughtful book Jamie!

Memorial Day 2019

5 / 23 / 19

Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!

Summer Pasta Salad

Make this light summer pasta salad recipe a day ahead of time so that it can soak up all the bright, tangy dressing.

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil, approximately
Salt and pepper
1 teaspoon garlic powder
2 teaspoon fresh basil, torn
1/2 cup diced cucumber
1 pint cherry tomatoes, halved or quartered
1/2 cup diced red bell pepper
1/3 cup thinly sliced green onions
1/4 cup sliced black olives
1/2 cup crumbled or diced cheese, mozzarella, chedderella, goat cheese or any you prefer
1 ½ cup cooked pasta, cooked and chilled*

For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.

Mix together remaining ingredients and toss with dressing. Serve cold.

*Boil the pasta according to package directions, drain and rinse with cold water. When pasta has cooled down a bit, shake off excess water (dry with a towel, if necessary) and toss lightly with olive oil to keep from it sticking together. Refrigerate until ready to toss with dressing. Be sure to cool your pasta before adding the dressing otherwise the pasta will soak it all up.

BBQ Baby Back Ribs

This is quick and easy do ahead baby back ribs. By using your Instant Pot or pressure cooker your ribs will come out nice and tender. Finish off on the grill with your favorite BBQ sauce.

1 slab Baby Back Pork Ribs
Sea salt and pepper
1 small yellow onion, roughly chopped
1 celery stalk, large diced, roughly chopped
1 carrot, roughly chopped
1 cup beer (or water)
1 cup BBQ sauce or more

Cut the racks of ribs in to sections that will fit in the pressure cooker and rub with salt and pepper.

Place onion, celery, carrot and beer in the pressure cooking pot. If you’re going to make sauce from the juices in the pressure cooker you can place the ribs directly in the liquid or put the ribs on the rack if you’re going to finish the ribs on the grill or under the broiler with another sauce.

Close and lock the lid of the pressure cooker. Select High Pressure and set the timer for 12 minutes. Press start.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Remove the ribs and cool to room temperature. Once cool, refrigerate until ready to serve.

To finish the ribs:

Preheat the BBQ grill to a medium high heat. Coat one side of the ribs with BBQ sauce and grill 3 minutes. Coat the other side with BBQ sauce flip and grill an additional 3 minutes. Slather on additional BBQ sauce and grill each side for an additional 3 minutes.

You could do the same as above by broiling them until just how you like them.

Serve immediately.

Stuffed Baked Potatoes

The perfect BBQ side dish as they can be made in advance, wrapped in foil and heated on the grill before serving.

2 medium to large russet potatoes, rinsed, dried
1/4 cup sour cream
1/4 cup cheddar cheese, grated
1/4 cup butter, (1/2 stick) room temperature
2 green onions or chives, chopped
Sea salt and pepper, to taste
4 tablespoons cooked bacon, crumbled, optional

Preheat oven to 450°. Pierce potatoes with fork. Lightly oil potatoes and

place on oven rack. Bake until cooked through, about 1 hour. If potatoes

starts to crisp and brown up, turn the oven down to 400. Transfer to baking

sheet; cool 5 minutes. Cut potato in half lengthwise. Carefully scoop meat

from the shell and mix with remaining ingredients, mashing lightly as you go. Season and taste before scooping mixture into potato shell.

Can be prepared 1 day ahead, covered and refrigerated. Bring to room temperature before the final cooking stage.

Preheat oven to 400°. Bake potatoes on baking sheet until heated through

and beginning to brown, about 25 minutes. For the grill, wrap each ½ in heavy duty foil, heat on the indirect side of the grill for about 20 minutes or until hot. Garnish with finely minced green onions, chives or crumbled bacon.