Ingredients

Cilantro Lime Dipping Sauce

• 1/2 cup soy sauce
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1/3 cup chopped fresh cilantro
• 2 limes, juiced

Wontons

• 2 cups vegetable oil (for frying)
• 1 (8 oz) package cream cheese
• 2 ripe avocados, peeled, seed removed, and diced
• 1 package won ton wrappers
• 1 egg + 1 tablespoon water, lightly beaten

Preparation

1. In a medium bowl, whisk together cilantro lime dipping sauce ingredients. Set aside.

2. Heat vegetable oil in a medium saucepan over medium heat (should reach 350 degrees).

3. While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.

4. Lightly brush both sides of the wonton wrapper with the egg wash (1 egg + 1 tablespoon water). Put about a teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wonton wrappers in half, forming a triangle, and seal the edges. Fold the very ends of each point of the triangle over.

5. Fry wontons in the hot oil 4 at a time until golden brown. This will only take about a minute.or two. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain.

6. Divide the dipping sauce into individual bowls and serve with hot wontons.

The Stay at Home Chef

Ingredients

for the bread

• 1 c. warm water
• 1 Tbsp yeast
• 1 Tbsp sugar
• 2 c. all purpose flour
• 1 c. bread flour
• 1 1/2 tsp salt
• 2 Tbsp lard or vegetable shortening
• sesame seeds
• 3 Tbsp olive oil
• 1 egg
• 2 Tbsp cold water

for the olive salad

• 1 1/2 c. green olives, pitted
• 1/2 c. kalamata olives, pitted
• 1 c. giardiniera
• 1 Tbsp. capers
• 3 cloves garlic, thinly sliced
• 1/8 c. celery, thinly sliced
• 1 Tbsp parsley, finely chopped
• 1 Tbsp fresh oregano
• 1 tsp. crushed red pepper flakes
• 3 Tbsp red wine vinegar
• 1/4 c. roasted red peppers
• 1 Tbsp green onions, thinly sliced
• salt and pepper to taste
• 1 to 1 1/2 c. olive oil

for the sandwich

• 1/4 lb genoa salami
• 1/4 lb hot capicola (or regular ham)
• 1/4 lb mortadella
• 1/8 lb sliced mozzarella
• 1/8 lb sliced provolone

Preparation

to make the bread Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy. Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces. When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary.. Alternatively, you can let the machine do the work, but for me, bread is a touch thing. Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.

to make the olive salad Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with oil. Put into a bowl or jar, cover and let the flavors marry for about one week.

to assemble the sandwich Cut the bread in half lengthwise. Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom. Layer half of the salami on the bottom half of the bread. Then the mortadella. Then the mozzarella, then the capicola/ham, provolone, and the remainder of the salami. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it.

NOLA Cuisine

Ingrédients

• 400gr pâte d’amande 50%
• 40gr pâte de pistache
• 75gr d’oeufs
• 50gr de beurre fondu froid
• 20gr de farine
• framboises fraîches

Préparation

Mélanger au batteur avec la palette la pâte d’amande et la pâte de pistache. Ajouter progressivement les oeufs puis le beurre fondu froid, stopper et ajouter la farine tamisée à la spatule. Garnir les moules (mini-moules pour canelés) à la moitié à l’aide d’une poche, dépose une framboise et recouvrir avec l’appareil. Cuisson 13min à 175C. Démouler a foid. Finition: une framboise posée à l’envers sur le mignon, une pistache entière à l’intérieur.

Elastomoule MINI CANELÉS

Ingredients

• 1 lb. crawfish tails
• 1 lb. cream cheese, softened
• 4 scallions
• 1 tbsp. chopped cilantro
• 1 tbsp. chopped tarragon
• 1/2 tsp. chopped garlic
• 1/2 tsp. curry powder
• 1/2 tsp. red pepper flakes
• salt
• lime juice
• 1/2 lb. phyllo sheets
• 1/2 c. butter, melted
• 1/2 c. breadcrumbs

Preparation

Preheat oven to 400 degrees. Roughly chop crawfish meat and combine with cream cheese. Chop green and white of scallions and add to cream cheese along with cilantro, tarragon, garlic, and curry powder. Add pepper flakes, salt, and lime juice to taste.

Lay out one sheet of dough. Brush lightly with butter and sprinkle with breadcrumbs. Repeat with two more sheets, stacking one on top of the other. Cut widthwise into three pieces. Place a large spoonful of filling in the corner of each piece and fold flag-style into triangle. Brush with butter and place on a tray sprinkled with breadcrumbs. Repeat with remaining phyllo sheets. Bake until brown and crispy, about 10 minutes. Serves 10-12.

The hallway by the bathroom, Bayona

Ingredients

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 cups crushed potato chips
• 3/4 cup chopped walnuts

Preparation

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Taste of Home

Ingredients

• 1 quart whole cranberries
• 1 1/4 cups (250 g) sugar
• 2 1/2 teaspoons cornstarch
• 1 pinch freshly ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur
• 1/2 cup chopped walnuts (optional)
• 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling
• 1 - 2 teaspoons sugar for sprinkling on top of the pie
• two pie crusts

Preparation

Place 3 cups of the cranberries in a food processor and pulse until they are slightly chopped. In a medium bowl, place the chopped and remaining whole cranberries, sugar, cornstarch, nutmeg, salt, zest or liqueur, and optional walnuts, and mix well. In a pie plate lined with an unbaked pie crust, pour in the cranberry filling and dot with butter. Roll out the remaining crust, lay it over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top. Trim excess dough from the edges and crimp. Chill the pie for a minimum of 1 hour before baking.

Lightly brush an egg wash over the entire pie, including the edges. In an oven preheated to 375°F (190°C), bake on the middle rack for about 40 minutes. When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar. Close the oven and bake until the crust is just golden, or until you see steady bubbling coming out between the vents. Remove the pie from the oven and cool completely before serving.

Food Schmooze

Ingredients

• One 3-pound boneless beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium yellow onions, halved and then thinly sliced into half-moons
• 2 tablespoons white balsamic vinegar
• 2 tablespoons finely diced orange zest
• 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
• 1 teaspoon ground allspice
• 1 1/2 cups strongly brewed lapsang souchong tea

Preparation

Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

Washington Post

Ingredients

• 4 acorn squash (about 1 pound each), halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons unsalted butter
• 1 1/2 cups diced celery
• 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 Granny Smith apples, peeled and diced
• 2 teaspoons finely chopped thyme
• 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
• 7 ounces vacuum-packed cooked chestnuts
• 1/2 cup chopped parsley
• 1/3 cup heavy cream
• 1/3 cup vegetable stock or low-sodium broth

Preparation

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.

Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Food & Wine

Ingredients

• 1 small butternut squash (2 1/4 pounds)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 cup Italian pine nuts (3 1/2 ounces)
• 1 large shallot, minced
• 1 teaspoon tomato paste
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• Pinch of saffron threads
• Finely grated orange zest
• 1/2 cup Parmigiano-Reggiano shavings

Preparation

Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.

Food & Wine