Recipes
Vietnamese Style Banh Mi
Makes 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes 3 tablespoons unseasoned rice vinegar 1 tablespoon sugar Kosher salt One 5-inch piece seedless (English) cucumber 2 medium carrots One 4-inch piece daikon 2 medium scallions 1 large jalapeño chile 3/4 cup mayonnaise 2 tablespoons hot chili sauce…
Spicy Roast Pork Tenderloin
Makes 4 servings Hands-on time: 20 minutes Total preparation time: 40 minutes Two 1- to 1 1/4-pound pork tenderloins, trimmed and patted dry 1/4 cup hot chili sauce (preferably sriracha) 2 teaspoons sugar 1 teaspoon kosher salt Preheat the oven to 400°F. Place the tenderloins in a lightly oiled roasting…
Scallops with Black Beans and Zucchini
Servings: 4 Ingredients 2 tablespoons grapeseed or canola oil 2 tablespoons minced fermented black beans 1 tablespoon minced garlic 1 bunch scallions, thinly sliced, white and green parts separated Kosher salt and freshly ground black pepper 1 pound medium (U-20) scallops, muscles removed, halved 2 cups 1/4-inch sliced zucchini 2…
Sal’s Meatballs
Note from Marc: My father instilled three things in me: (1) Always work for yourself—no matter what, be the boss; (2) Always have integrity—you are only as good as your word; (3) Always use veal, pork, and beef in meatballs. Life really is that simple! Makes about sixty 1-ounce meatballs…
Salt Baked Pesce per Due
Serves 2 Hands-On Time: 30 minutes Total Preparation Time: 1 hour One 2-pound fish (such as branzino, dorado, or black sea bass) 3 1/2 cups fine sea salt 3 large egg whites 4 sprigs flat-leaf parsley, stems and leaves separated, leaves chopped, for garnish 2 sprigs rosemary 1 clove garlic…
Red Beans and Rice Soup
Makes about 10 cups, 6 servings Hands on time: 25 minutes Total preparation time: 40 minutes 2 tablespoons vegetable oil 6 ounces ham 1 large onion 4 medium celery stalks 1 large green bell pepper 3 garlic cloves 1 tablespoon Creole Seasoning (recipe follows) 1 pound fully cooked…
Martha Lou’s Fried Chicken and Braised Cabbage with Ham
Martha Lou’s Fried Chicken Note: if you don’t have Lawry’s products handy substitute the homemade seasoning salt for both the Lawry’s products in the ingredient list Serves 6 1 1/2 tablespoons Lawry”s Seasoned Salt 1 1/2 tablespoon Lawry’s Garlic Salt ½ teaspoon Black pepper one 3 to 4 pound chicken, cut…
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying). You’re welcome to stuff the eggplant with cheeses other than…
Apple Nutmeg Bites
Prep time: 5 minutes Container: Nutri Ninja Bowl™ Makes: 12 bites 1 1/2 cups dried apples 1/2 cup Medjool dates, cut in half, pits removed 1/2 tablespoon agave nectar 1/2 teaspoon nutmeg 2 teaspoons ground cinnamon 1/2 cup toasted walnuts Place all ingredients into the Nutri Ninja Bowl in the…
Braised Brisket with Flying Disks
Serves 8 to 10 For the brisket: 2 tablespoons extra virgin olive oil One 4 to 5 pound beef brisket, preferably flat cut with a 1/4-inch layer of fat left on kosher salt and freshly ground black pepper 2 large onions, thinly sliced 2 tablespoons minced garlic ¼ cup tomato…
Grilled Shrimp in Lettuce Wraps
For the shrimp: 1 lb. shrimp, 16-20 size or bigger, peeled and deveined 4 garlic cloves, minced 1/4 cup extra-virgin olive oil salt and black pepper 1 tablespoon sriracha BBQ sauce, optional 3 tablespoons thinly sliced scallions For the salad: 1 cup thinly sliced English cucumber 1 cup finely diced…
Agnello Scottadito with Heirloom Tomato Salad
Makes 6 Servings Ingredients 1/2 cup extra virgin olive oil 12 individual lamb chops 2 sprigs rosemary cracked black pepper to taste 2 pounds ripe heirloom tomatoes salt and pepper to taste 3 tablespoons sherry vinegar 6 large fresh basil leaves 5 fresh mint leaves Directions Brush some oil on the…
Dirty Duck Rice
Serves 4 to 6 people 3 large duck livers 1/2 cup whole milk 6 confit duck legs (available on line from Mapleleaffarms.com and Dartagnan.com) 2 tablespoons duck fat (available from the above on line sources) 1/4 cup finely chopped yellow onions 2 tablespoons minced garlic 2 tablespoons brandy 3…
Kentucky Lemonade
Hands-on-time: 10 minutes Total prep time: 55 minutes There are two secrets to making great lemonade: Secret #1 – Roast your lemons. Secret #2 – Bourbon. Fortunately, this recipe incorporates both those tips to deliver one of the greatest summer taste sensations of them all: Kentucky Lemonade. You can use…
Zucchini and Pasta Noodles with Garlicky Yogurt Sauce
Serves 4 Hands-on-time: 15 minutes Total prep time: 30 minutes 4 cups baby zucchini 1/4 cup plus 2 tablespoons extra virgin olive oil Pinch of saffron 2 teaspoons minced garlic 1 1/2 cups labneh 8 cups zucchini spiral noodles 4 cups cooked angel hair pasta 1/4 cup minced cilantro…
Moroccan Vegetable Stew
I frequently get e-mails requesting a good dish to make for vegetarian guests. This is one of my favorites. So many vegetables and so many “meaty” ones go into this stew that my caveman husband did not think to utter his usual bon mot in these situations, namely, “Where’s the…
Potato Gnocchi
Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great. Ingredients 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed…
Apricot Bread
This is a recipe that my sister Anne gave me. It is perfect for her busy schedule because it assembles quickly and then takes care of itself in the oven for an hour or more. Ingredients 2 cups unsifted all-purpose flour 1 cup sugar 2 teaspoons baking powder 3/4 teaspoon…
Mini Goat Cheese Souffles in Phyllo Cups with Micro Green and Radish Salad and Spicy Pecan Praline
Makes 24 hors d’oeuvres For the phyllo cups: 3 (17- by 12-inch) phyllo sheets 4 tablespoons unsalted butter, melted For the soufflé filling: 2 tablespoons unsalted butter 2 tablespoons all purpose flour 3/4 cup whole milk 2 teaspoons Dijon mustard 2 large eggs, separated 1 ounce finely grated Parmigiano-Reggiano 5…
Chicken Stock
I understand that most people are going to reach for a can of chicken broth on a weeknight (and yes, let’s be honest, even on a weekend) but I am hoping that one weekend, when you have a little time on your hands and you plan ahead at the supermarket…
Ginger Cream Scones
Ingredients Makes 1 dozen scones 2 cups unbleached flour 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup finely diced crystallized ginger 1 1/3 cups heavy cream 1 teaspoon vanilla extract Milk for glazing 1. Place the oven rack in the top third of the oven.…
Crispy Roast Duck with Mustard and Green Peppercorn Sauce
Roast Duck is one of my absolute favorites, but it is not easy to get it right. If you concentrate on achieving moist meat, the skin might not crisp up. If you concentrate on crisping up the skin, you risk drying out the breast meat. Still, the desired result is…
Green Bean Casserole Moderne
Ever since I developed this update of that sentimental favorite of yesteryear, the Green Bean Casserole, with fresh ingredients in place of the canned green beans, canned mushroom soup, and canned crispy onions, I have had a flood of requests for the recipe at this time of year. A favorite…