Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds small okra
• Salt and freshly ground pepper
• 6 garlic cloves, thinly sliced
• 1/2 cup salted roasted cashews, chopped
• 1 teaspoon finely grated lime zest, plus lime wedges, for serving

Preparation

In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.

Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.

Daniel Boulud, via Food & Wine

Ingredients

• 1/2 vanilla bean
• 2 c. heavy cream
• 3 egg yolks
• pinch salt
• 1/4 c. plus 8-12 tsp. sugar

Preparation

Preheat an oven to 300F. Have a saucepan of boiling water ready. Line a shallow baking pan with a small kitchen towel.

Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream and the split vanilla bean, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.

In a large bowl, whisk together the egg yolks, salt, and the 1/4 c. sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Gradually pour the cream into the egg mixture, stirring until well blended. Pour the custard through a fine-mesh sieve set over a bowl.

Divide the custard among four 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 30 to 35 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

Just before serving, sprinkle 2 to 3 tsp. sugar over each custard. Set the crème brûlée flat on a work surface and ignite the torch. Adjust the intensity of the flame. Hold the flame close to the surface until the sugar begins to melt quickly. Move the flame gradually in small circles over the surface of the custard, heating until it is evenly melted and golden. The sugar will harden in a few seconds. Serve immediately.

Williams-Sonoma Blowtorch Instructions

Ingredients

• 1 1/2 c. dried lentils
• 5 c. cold water
• 8 oz. bacon, diced
• 1 lb. ground chuck
• 1 lg. onion, chopped
• 1/2 c. chopped bell pepper
• 1 lg. carrot, chopped
• 1 lg. tomato, chopped
• 1/2 tbsp. butter
• 1/2 tbsp. flour
• 2 c. beef stock
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 tbsp. vinegar

Preparation

Combine the lentils and water in a soup pot and bring to a boil. Lower the heat, cover, and simmer for 45 minutes. While the lentils simmer, brown the bacon in a skillet and remove to a paper-towel lined plate to drain. Discard the bacon drippings. Add the ground chuck to the skillet and cook until nicely browned. Drain well. Add the beef, bacon, and vegetables to the lentils. Melt the butter in the skillet, blend in the flour, and then add the salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes. Pour in the beef stock, stir well to blend, and then add to the soup pot and bring to a boil. Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

Penzey’s Spices

Ingredients

• 5-6 tbsp. golden or dark raisins
• 2 bunches red or rainbow Swiss chard (or 2 bags of spinach)
• 5 tbsp. pine nuts
• 3-4 tbsp. olive oil
• 6-8 garlic cloves, coarsely chopped
• 1-2 tbsp. water, if needed
• 1/2 - 1 tsp. salt
• 1/4 - 1/2 tsp. pepper

Preparation

Unbundle the chard, rinse, drain and dry well. Place the raisins in a small bowl; add very hot water to cover, and soak until plump, 10-15 minutes. Drain well and pat dry with paper towels, then set aside. While the raisins are plumping, tear the chard leaves from the stems, discard stems. Chop the leaves coarsely. Heat the olive oil in a pan over medium-low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are lightly golden, 3-6 minutes. Increase the heat to medium, add the chard, toss to coat with the oil mixture and cook, stirring, until it wilts and gets tender and begins to release a bit of liquid, approximately 2-3 minutes more. Season with salt and pepper to taste.

Penzey’s Spices

Ingredients

• Ground venison and ground pork, in a 3-to-1 ratio [CP: I used 1 lb. / 1/3 lb.]
• 3/4 cup bread crumbs
• 1 cup Parmesan cheese, shredded
• 1 medium onion, diced
• 2 teaspoons basil
• 2 teaspoons oregano
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 tablespoon pepper
• Olive oil

Preparation

Sautee the onion until translucent, cool. Mix all ingredients. Sautee meatballs in olive oil, browning on 4 or so sides to make sure they’re cooked through. Serve with pasta. [CP: I did this with white wine cream sauce, and it was wonderful – reminiscent of all the good things about Swedish meatballs.]

T. Edward Nickens, Field and Stream

Ingredients

• 2 tablespoons butter
• 4 teaspoons minced shallots
• 1/2 cup white wine
• 1 pint heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• Salt and pepper to taste

Preparation

Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority

Ingredients

• vegetable oil or oil spray
• 200g/7oz butter, softened
• 200g/7oz caster sugar
• 4 free-range eggs
• 140g/5oz plain flour
• 60g/2½oz cocoa powder
• pinch salt
• 2 tsp baking powder
• 400g/14oz plain, milk, or white chocolate cigarillos (about 75–80 in total)

For the buttercream

• 250g/9oz butter, softened
• 500g/1lb 2oz icing sugar
• 100g/3½oz good dark chocolate (at least 70 per cent cocoa solids), melted and slightly cooled

For the decoration

• fresh flowers, for a Christening cake
• strawberries or raspberries, for the girls
• figs, quartered, for the boys

Preparation

1. Preheat the oven to 180/C/350F/Gas 4 and line a 20cm/8in round deep cake tin with baking paper and brush or spray with oil.

2. Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. Dollop into the prepared tin and bake in the oven for about 30–40 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tin.

3. Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further two minutes.

4. Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife. (Eat this bit as a chef’s perk!)

5. Turn the cake upside down on a 20cm/8in cake board so that the bottom now becomes a nice flat top. Split the cake horizontally and sandwich the top and bottom together with a 1cm/½in layer of buttercream.

6. Spread half of the remaining buttercream all over the top and sides of the cake, making it as smooth as possible. Put it in the fridge to set before doing another layer - this makes it much easier to get neat squared-off edges.

7. Gently push the cigarillos vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom.

8. The next step is up to you - I can’t tell you the wide-eyed looks you’ll get when you walk into a room holding this finished cake. Serve with a self-satisfied grin.

BBC Food

Ingredients for Breadcrumbs

• 4 cups cubed, day old/stale Italian or French bread
• 1/4 to 1/3 cup extra virgin olive oil
• 4 cloves garlic - minced, or 1 tablespoon garlic paste
• 1 tablespoon fresh, or 1 teaspoon dried oregano
• 1/2 teaspoon salt

Preparation for Breadcrumbs

Preheat the oven to 350 degrees Fahrenheit. Cut the bread into 1 to 2 inch cubes. Place the cubed bread into a large mixing bowl. In a small bowl, whisk together the oil, garlic, oregano and salt. Toss the bread cubes with the olive oil mixture, until all the bread is well coated. Place the seasoned bread cubes onto a baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown, and crisp.

Ingredients

• 3-4 teaspoons minced garlic or 1 tablespoon garlic paste
• 4 anchovy fillets, finely chopped
• 1 teaspoon capers, drained
• 1 teaspoon grainy Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 egg, room temperature
• 1/3 cup extra virgin olive oil
• Freshly cracked black pepper
• Grated Parmesan cheese
• 2-3 heads Romaine lettuce, chopped

Preparation

Place the garlic and anchovies into a mortar, and grind into a fine paste with a pestle. Add the capers, and mustard and continue grinding until a smooth paste is formed. Use a spatula to scrape the paste out of the mortar, and place it in a mixing bowl. Whisk in the lemon juice and Worcestershire sauce.

Place the egg in a large coffee mug, or other heat proof container. Pour boiling water over the egg, and let sit for 3 minutes. Drain the hot water off the egg, and cover with cold water. Whisk the coddled egg yolk into the mixing bowl with the other Caesar dressing ingredients (discard the egg white).

Slowly whisk in the olive oil, until well blended. The dressing should have a consistency which is just a bit thicker than heavy cream.

Add the Romaine lettuce to a large salad bowl. Toss with a bit of the Caesar salad dressing, then garnish with Parmesan cheese, freshly cracked black pepper and a few of the homemade breadcrumbs. The salad should be well coated, but not drowning, with dressing.

Cuisine Diva

Ingredients

• 1/4 c. extra-virgin olive oil
• 1 c. thinly sliced shallots
• 2 garlic cloves, crushed
• 1 tsp. crushed red pepper flakes
• 1 3/4 lb. assorted greens (kale, Swiss chard), stems removed and thinly sliced, leaves chopped
• 1/4 c. apple cider vinegar
• 3 Tbsp. unsalted butter
• Salt and pepper

Preparation

Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes, stir 1 minute. Add greens stems, sautee for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in vinegar. Add butter; toss until melted. Season with salt and pepper.

Serves 8.

Bon Appetit, 9/2011

Ingredients

• 1 1/4 lb. sugar snap peas, trimmed, stringed, cut in half on diagonal
• Kosher salt
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. (or more) fresh lemon juice
• 1 tsp. white wine vinegar
• 1/2 tsp. sumac plus more for garnish
• 1 bunch radishes (about 6 oz.), trimmed, thinly sliced
• 4 oz. ricotta salata or feta, crumbled
• black pepper
• 2 Tbsp. coarsely chopped fresh mint

Preparation

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen-towel-lined baking sheet to dry.

Whisk oil, 1 Tbsp. lemon juice, vinegar, and 1/2 tsp. sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. (Can make ahead, store dressing and salad separately.)

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Bon Appetit, 7/2011