Rack of Lamb with Pomegranate Sauce
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
½ cup Panko crumbs
1 rack of lamb, “frenched”, about 8 ribs
Brush the meat area with mustard. Sprinkle it with rosemary and garlic. Press on the panko crumbs.
Place the lamb in a roasting pan with the ribs curving down. Set aside for 1 hour at room temperature.
Preheat the oven to 450 F degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to rest for 15 minutes, then cut into individual ribs and serve with the Pomegranate Sauce.
2 cups of water
1 pomegranate, seeds removed
3 tablespoons honey
1 tablespoon olive oil
2 tablespoons minced shallot
1 garlic clove minced
¼ cup molasses
2 tablespoons chilled unsalted butter, cut into four pieces
Salt and black pepper to taste
Set aside 2 tablespoons of pomegranate seeds. Place the remaining seeds, honey, and water in a medium saucepan. Bring to a boil, reduce the temperature to a simmer and cook for 45 minutes. Strain the liquid over a bowl and in a colander and press the seeds until most of the flesh is extracted. Discard the seeds. Set the mixture aside.
Heat the oil in the sauté pan over medium heat. Add the shallot and garlic and sauté until tender, about one minute.
Whisk in the broth and molasses. Add seeds.
Increase the heat to high. Boil the sauce until it reduces by half and is syrupy about eight minutes.
Remove the pan from the heat. Whisk the butter into the sauce, one piece at a time, until well blended. Season the sauce to taste with salt and twists of the pepper mill.
Parmesan Rice Cakes
You can cook these patties in the oven with the lamb. Leave them in the oven to finish cooking after you remove the lamb.
Makes 6-8 patties
3 cups cooked rice
3/4 cup bread crumbs
2/3 cup grated Parmesan cheese
1/4 cup onion finely minced
1/2 teaspoon each salt and pepper or to taste
Preheat the oven to 450 F degrees.
Place all the ingredients in a bowl and mix well.
Oil a baking sheet.
Using a 1/4 or 1/3 cup measure, form the mixture into patties and place on the prepared pan.
Bake until brown and crisp about 40 minutes.
Cucumber And Tomato Salad
1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 large tomato, diced and drained
1 teaspoon kosher salt
3 tablespoons Greek yogurt
3 tablespoons sour cream
3 tablespoons red onion, minced
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh dill
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.
Combine yogurt, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and drained tomatoes; toss to coat. Let salad stand for at least 5 minutes before serving, or chill in the refrigerator for several hours.
6 tablespoons olive oil
1 large yellow onion chopped
1 clove garlic, minced
6 whole fresh San Marzano tomatoes
8 basil leaves fresh, roughly chopped
2 tablespoons flat-leaf parsley, chopped, plus more for garnish
2 tuna fillets, 5-6 oz each
Kosher or Sea salt and freshly ground pepper
12 kalamata olives pitted, left whole
1 tablespoon capers rinsed
3 oz cooked thin spaghetti
In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
Add the onion and saute until it begins to soften about 3 minutes.
Add the minced garlic and saute until golden, about 2 minutes longer.
Stir in the tomatoes, basil, and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally until slightly thickened, about 15 minutes.
Remove from heat and set aside.
Lightly season the tuna steaks on both sides with salt and pepper. Dredge each fillet in flour.
In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
Add the floured tuna to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 – 3 minutes per side.
Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes.
Divide the cooked pasta between two serving plates. Place tuna and sauce over the pasta and garnish with parsley.
Serve with Roasted Broccoli.
Make this big batch of Jumbo Apple Muffins if you have a large family or to store in the freezer for a quick breakfast.
Jumbo Apple Muffins With Crumb Topping
Makes 20 Jumbo muffins
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil oil
2 tablespoons lemon juice
2 lbs (4 cups ) Granny Smith apples, peeled, cored, and finely diced
2 tablespoons lemon juice
1/2 cup unsalted butter, room temperature
1½ cups all-purpose flour
1 cup granola
1 cup packed brown sugar
1 cup finely chopped pecans
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup powdered sugar
¼ teaspoon vanilla extract
3-4 tablespoons heavy cream
Mix the diced apples with the lemon juice and set aside.
Preheat oven to 425F degrees. Spray 20 jumbo muffin cups with non-stick spray and line the muffin cups with paper liners. Set aside.
In a large bowl, gently toss together the dry ingredients. In a medium bowl, whisk together eggs, oil, and buttermilk. Fold wet ingredients into dry ingredients. Avoid overmixing. Fold in the apples.
Use a ⅓ cup measure and fill each muffin cup with the apple mixture.
Combine the topping ingredients with your hands to form little clumps in a micing bowl.
Spoon about 2 tablespoons of the crumb topping on each muffin. Evenly distribute any remaining topping.
Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375F degrees and continue to bake for 25 minutes until tops are lightly golden and the centers appear set. Allow cooling for 10 minutes in the pan before moving to wire racks to cool.
Combine the glaze ingredients and then drizzle a little over each muffin.
Store muffins at room temperature in an airtight container or freeze well for up to 3 months.
12 sea scallops (10 oz)washed, dried and side muscle removed
½ teaspoon dried chili flakes
2 teaspoons sesame oil
5 oz curly soba noodles
2 carrot sliced thinly on the diagonal
1 celery stalk sliced thinly on the diagonal
Half a medium onion finely diced
6 dried shiitake mushrooms
1 tablespoon peanut oil
1 clove garlic, grated
½ cup chicken broth
1 Tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
Cover the noodles with cold water and let sit until hydrated-30 to 45 minutes. Drain in a colander and set aside.
Cover mushrooms in hot wat and let sit for 30 minutes. Drain and slice thinly, discarding the stem.
Combine the sauce ingredients in a measuring cup and set aside.
Heat peanut oil in a medium deep skillet or wok. Add the carrot, celery, and onion. Stir-fry about 5 minutes until the vegetables are tender. Add the mushroom and sauce. Stir-fry until thickened. Add the drained noodles and mix until the noodles are completely coated in sauce. Keep warm.
Heat the sesame oil in a small skillet and add the chili flakes. Heat for a minute and add the scallops. Cook the scallops for about two minutes on each side,
Divide the noodles between two serving bowls, top each with half the scallops, and serve immediately.
Pat-in-the-Pan Pie Crust
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Roasted Pecan Salmon Fillets
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.
For the beef
3-4 pound chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
Flour for coating meat
2 tablespoons olive oil
For the sauce
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 bell pepper, diced (1 cup)
1 onion, diced (1 cup)
1 tablespoon dried Italian seasoning
3 tablespoons tomato paste
1 cup medium-bodied Italian red wine
2 cups low sodium beef broth
Two 28-ounce containers of chopped Italian tomatoes
1 bay leaf
1 lb. pasta
Trim most of the outside fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all-purpose flour.
Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.
Reduce the heat to medium and heat 1 tablespoon olive oil. Add the vegetables and cook, stirring occasionally, for 10-12 minutes. Add the tomato paste and seasoning and stir for about 1 minute.
Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, the bay leaf, and the roast with any juices accumulated on the plate. Bring to a boil.
Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour.)
Boil the water for the pasta.
Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf, and keep the sauce hot.
Cook the pasta.
Cut the meat into thick slices and place them in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.
Toss the pasta with the remaining sauce and serve with the roast.
2 cups all-purpose flour
1 cup packed light-brown sugar, divided
1 teaspoon baking powder
2 teaspoons cinnamon, divided
1/2 pound (2 sticks) unsalted butter, at room temperature
3 large eggs
1 cup milk
2 pounds tart apples, such as Granny Smith
2 tablespoons fresh lemon juice
Sweetened Whipped Cream for serving
Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Cut a circle of parchment paper to fit on the bottom of the pan. Spray again.
Peel apples, cut into thin slices and place in a bowl. Toss apple slices with 1 teaspoon cinnamon, ½ cup brown sugar, and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in the pan.
In the large bowl of an electric mixer, mix flour, baking powder, butter, ½ cup brown sugar, eggs, milk, and 1 teaspoon cinnamon just until the batter is smooth. Pour the mixture over the apples in the prepared pan.
Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour, or until golden brown on top and a cake tester inserted in the center of the cake comes out clean. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Remove the pan rim and turn the cake over on a serving plate (apples will be on top).
Serve with sweetened whipped cream.
Hoisin & Cranberry Roasted Chicken
4 small chicken breasts
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 large shallot, minced
2 tablespoons Shaoxing wine
½ cup coarsely chopped cranberries, fresh or frozen (thawed)
1 ¼ cups reduced-sodium chicken broth, divided
1 tablespoon cornstarch
3 tablespoons hoisin sauce
1 teaspoon brown sugar
1 medium acorn squash
Salt and black pepper
Preheat the oven to 450 degrees F.
Line two baking dishes with a layer of foil. Oil the foil.
Cut the squash in half and remove the seeds. Lay the squash halves on their flat sides, and cut into 1-inch thick slices. Place the slices in one baking dish and sprinkle with salt and pepper. Place the dish in the oven and bake for 15 minutes before you add the dish with the chicken,
Place 3 tablespoons flour in a shallow dish and add the salt. Dredge both sides of the chicken in the flour.
Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to the second baking dish.
Place the dish in the prepared oven. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 minutes. Continue to bake the squash for 15 minutes more.
Return the skillet to medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add wine and cranberries; cook until reduced by about half and the cranberries are beginning to soften about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.
Combine the cornstarch and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.
Place the chicken and squash on a serving plate and pour the cranberry sauce over both and serve.
You can also layer the ingredients in a small baking dish and bake at 400 degrees F in the oven for one hour.
4 large Yukon gold potatoes, sliced 1/4 inch thick
4 tablespoons butter
Put the butter in a medium skillet and heat until melted.
Add sliced potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
Add salt and pepper during frying time, to taste.