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Entrees

Chickpea Patties with Creamy Garlic Dressing

Photo by Jessica Leibowitz For this weeknight salad I have streamlined and speeded up the process of making falafel. I’ve renamed it  “Chickpea Patties” since it is not the same as the authentic version.  I start with canned chickpeas instead of dried chickpeas or favas.  Then I shape them into…

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Roasted Salmon with Lentil Salad

photo by Jessica Leibowitz French lentils are tiny green lentils that cook in no time and have a wonderful texture and flavor but if you can’t find them go ahead and use plain old green lentils. If you don’t eat pork you can just leave out the pancetta or you…

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Seared Beef in Autumn Broth with Wasabi Cream

      Everything that goes into this soup contributes flavor. You can vary the vegetables according to your taste and what is available in your supermarket. Makes 4 servings Hands-on time: about 15 minutes Total preparation time: 33 minutes 2 medium carrots 2 medium parsnips 2 small turnips 2…

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Clam Tomato and Bacon Stew with Grilled Garlic Bread

Cooked hard-shell clams are an unbeatable two-for-the price-of-one delight – you get the clams themselves and the clam liquid they give off as they cook, which creates an instant sauce with astonishing depth of flavor.  And it’s simple.  You just combine the clams with some liquid (and aromatics, if you…

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Very Very Crispy Chicken Thighs

This is a loose technique recipe. You can make 2 chicken thighs or 8 chicken thighs following these instructions and then top the thighs with a sauce of your choice or no sauce at all, perhaps just a squeeze of lemon. Skin on, bone in chicken thighs Kosher salt Freshly…

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Fried Catfish

Yield: 6 servings Rice bran oil for frying the fish (or any high heat oil) 6 (7 to 9-ounce) US farm-raised catfish fillets 2 cups buttermilk 1 recipe fish fry mix (recipe below) Heat the rice bran oil in a 5-quart Dutch oven over high heat until it reaches 350…

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Chef Airis Johnson’s Jambalaya

NOTE: This recipe can be cut in half and all proteins don’t have to be used (i.e. shrimp can be omitted) but are highly recommended.Serves 6 to 8 2 tablespoons butter 1 small onion, diced 3 celery stalks, diced 1 small green bell pepper, diced 4 garlic cloves, minced 1…

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Sauteed Fish with Gazpacho Vinaigrette

Fish needs a little acid, even just a squeeze of lemon to perk it up. I have gone a little further here with a gazpacho vinaigrette. Gazpacho is a Spanish soup with many variations but the basic one as we know it is a cold chunky tomato vegetable soup. I…

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Paella

Note: we made the stock during the show because of time constraints, but if you are going to make a stock (instead of using store bought broth), make it in advance because it should simmer for 3 hours. Serves 6 people Hands on preparation time: 1 1/2 hours Total preparation…

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Pesce all’Acqua Pazza (Fish With White Wine and Cherry Tomatoes)

  Yield: 4 servings Easy enough for a weeknight, this simple, simmered fish dish originated along the Amalfi coast, where seafood is eaten regularly. Acqua pazza, which means “crazy water” in Italian, is derived from the way Neapolitan fisherman used to cook the day’s catch; in seawater, imbuing it with salty…

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Bahamian Soup

Serves 8 to 10 2 ounces diced slab bacon, rind removed if any is on it ¼ cup olive oil 4 cloves garlic, very thinly sliced 1 Scotch bonnet, seeds and stems removed, minced 1 medium sweet onion, peeled and diced medium 4 celery stalks, cleaned and diced medium 1…

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Butternut Squash, Date and Blue Cheese Crostata

Start to finish: 2 hours Hands-on time: 45 minutes Servings: 6 1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 2 large leeks, white and light green parts sliced, halved, sliced 1/2…

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Roast Duck with Mustard Green Peppercorn Sauce

Serves 4 One 5-pound Long Island (Pekin) duck Kosher salt and freshly ground black pepper to taste 1 tablespoon vegetable oil 1 small onion, coarsely chopped 1 small carrot, coarsely chopped 2 garlic cloves, smashed with the side of a knife 1 cup dry red wine 1 small celery rib,…

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Peking Style Duck Wraps

Makes 8 wraps, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes Ginger Hoisin Sauce (recipe follows) 1/2 medium napa cabbage 1 medium jicama 1 medium red bell pepper 4 medium scallions 3 tablespoons seasoned rice vinegar Kosher salt and freshly ground black pepper 1/4 teaspoon hot red…

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Bistro Duck Breasts

Makes 4 servings 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2 teaspoons Dijon mustard 1 tablespoon unsalted butter Score the skin…

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Turkey Keema with Sweet Potatoes and Stuffed Peppers

Note: we did a double recipe for 8 people because we were -re-using the leftovers later in the week. The recipe for 4 and for 8 are below. You should make the recipe for 8 if you are planning on preparing the stuffed peppers later in the week.  For 4…

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French Onion Soup Burger

If you’re a fan of traditional French onion soup – and who isn’t? – you’re going to love this burger.  It’s kitted out with all of the ingredients that make the soup such a treasure – tender, browned onions, beef broth, red wine, Gruyere cheese, and French bread – and…

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Alsatian Cheese and Onion Pie

Start to finish: 1 hour 15 minutes Servings: Makes three 10- x 12-inch pizzas 6 ounces bacon, sliced thin crosswise 4 cups thinly sliced onion salt and black pepper 8 ounces crème fraiche 1 large egg yolk pinch nutmeg 3 ounces coarsely grated gruyere cheese Pizza dough (recipe below) or…

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Dijon Scallion Lamb Chops with Parmesan, Watercress and Pickled Onion Salad

Servings: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2 racks of lamb (preferably American) ½ cup plus…

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Tagliatelle with Passata, Parmesan Cream and Prosciutto

 Serves 4  150 gram (5 ounces) thin sliced prosciutto, cut into strips 200 milliters (3/4 cup) whole milk Salt and pepper to taste 50 grams (1/3 cup) butter 50 grams (1/3 cup)  00 flour or potato starch 100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano 250 grams (10 ounces)…

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Buttermilk Pork Chops

The key to this recipe is the buttermilk, a great tenderizer.  On the inside the chops turn out very juicy.  On the outside the panko breadcrumbs create a wonderfully crispy crust.  It’s almost as if you had deep-fried them. Makes 4 servings Hands-on time: 30 minutes Total preparation time: 1…

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Lemon Pasta

Makes 4 – 6 Servings Hands on time: 40 minutes Total preparation time: 1 hour and 15 minutes For the pasta: 4 cups 00 flour (Italian milled flour) 2 tablespoons semolina flour 1 large egg 1 tablespoon butter, at room temperature 1 cup milk, at room temperature 3 tablespoons dried…

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Sorbillo’s Margherita Pizza

Sorbillo Neapolitan Pizza Makes 2 pizzas 800 centiliters of water (about 3 1/3 cups) 3 grams of fresh yeast 30 grams of salt (about ½ teaspoon) 1 kilo/200 grams of 00 flour (about 9.6 cups) ½-3/4 cup tomato sauce ½-3/4 cup basil leaves ½ – ¾ cup crumbled mozzarella High…

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Celeriac and Orange Pizza

Hands on time: 30 minutes Total Prep time: 60 minutes About 10 servings 80 grams  (about 2/3 cup) all-purpose flour 80 grams  (about 1 cup ) grated pecorino cheese 10 grams  (about 2 ¼ teaspoons) baking powder 5 gr (1 1/4 teaspoons) salt 300 grams (about 10 1/2 ounces) peeled,…

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