Monthly Archives: January 2018

Raspberry and blueberry cheese pastries with honey

Makes 9

  1. 1 sheet puff pastry, rolled into a 12in square
  2. 6oz cream cheese
  3. 3tb honey
  4. 1 cup raspberries
  5. 1 cup blueberries
  6. 1tb cornstarch
  7. 4tb sugar
  8. 1tb water
  9. 1 egg
  • Cut puff pastry into 9 4in squares. Spread 2-3 3in diagonally, top with 4-7 tossed with 1tsp water and fold edges over, using remaining water mixed with egg to glue them together.
  • Brush dough with egg wash and bake at 375 degrees for 30-35 minutes. Serve.
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Shellfish bake with wine-butter sauce

Serves 2

  1. 6oz baby red potatoes
  2. 1 onion, cut into 1in wedges
  3. 1 ear of corn, quartered
  4. 1 lemon, halved
  5. 2tb olive oil
  6. 1tsp seafood boil seasoning
  7. 6oz andouille, cut into 2in pieces
  8. 1lb clams
  9. 8oz mussels
  10. 4tb white wine
  11. 2tb butter, melted
  12. 1/2tb hot sauce
  13. 1tsp worcestershire
  14. 1tb parsley
  • Toss 1-6. Set corn aside and roast remaining mixture on one half of a foil-lined baking sheet at 450 degrees for 15 minutes.
  • Add corn to veggies and roast for 15 minutes.
  • Add andouille to veggies and 8-9 to other half of baking sheet. Pour wine over shellfish and bake until they begin to open, about 8 minutes.
  • Combine 11-14. Squeeze lemon halves into mixture, pour over baking sheet and serve.

Frijoles negro con espaldilla de cerdo y dos salsas

Serves 4-6

  1. 2 halved onions, one minced and remaining whole
  2. 4 habaneros
  3. 7 tomatoes
  4. 8 cloves garlic, 2 smashed and 6 minced
  5. 2 cups cilantro
  6. 4tb olive oil
  7. 3tb orange juice
  8. 2tb lime juice
  9. 2-1/2 pork shoulder, cut into 1/2in pieces
  10. 10 cups water
  11. 1lb black beans, soaked overnight
  12. 1tb dried epazote
  13. Radishes
  14. Avocado
  15. Sour cream
  16. Queso fresco
  17. White rice or torillas
  • Char whole onion halves and habanero for 10 minutes. Slice 2 of the onion halves and set aside.
  • Puree remaining whole onion half, 1 habanero, 6 tomatoes, smashed garlic, 1 cup cilantro and olive oil. Set aside.
  • Chop remaining habaneros, tomato and 4tb sliced onion and combine with 4tb cilantro cilantro and 7-8. Set aside.
  • Sear pork and set aside. Cook sliced onion and garlic for 3 minutes. Add back pork and 10-12 and simmer partially covered for 2 hours. Transfer to serving plate with slotted spoon, shred pork and serve with salsas, minced onion, remaining cilantro and 13-18.

Chocolate caramel muffins

Makes 1 dozen

  1. 300g flour
  2. 150g sugar
  3. 42g cocoa powder
  4. 2tsp baking powder
  5. 1/4tsp baking soda
  6. 1/4tsp salt
  7. 57g semisweet chocolate
  8. 1 cup whole milk
  9. 1/2 cup vegetable oil
  10. 2 eggs
  11. 1/2 cup dulce de leche
  • Whisk 1-6. Whisk in chocolate. Whisk in 8-10.
  • Fill muffin cups by 2/3 and bake 8-10 minutes. Top with 2tsp dulce de leche and bake for 10-15 minutes. Rest for 5 minutes and transfer to rack to cool. Serve.

White stuffed shells with zucchini and mozzarella

Serves

  1. 1 quart milk
  2. 2 bay leaves
  3. 10 peppercorns
  4. 2 cloves garlic, crushed
  5. 1 onion, half whole and half diced
  6. 8tb butter
  7. 1/2 cup flour
  8. 8oz sausage, ham or bacon
  9. 1lb zucchini, diced
  10. 12oz large shells
  11. 4tb bread crumbs
  12. 8oz shredded mozzarella
  13. 1-1/2 cups parmesan
  • Bring 1-3 and whole onion half to a simmer, take off-heat and steep for 20 minutes.
  • Strain and clean pot. Cook 5-6 for 5 minutes. Whisk in milk and bring to a simmer for 2-3 minutes. Set aside.
  • Cook meat if necessary, discarding all but 1tb fat if using bacon, and set aside. Cook diced onion and zucchini for 10 minutes. Mix in meat and set aside to let cool.
  • Meanwhile, under-cook shells by three fourths, drain and rinse. Mix in 11-12 to zucchini mixture along with 1 cup sauce and stuff shells.
  • Spread 3/4 cup of sauce in baking pan, place shells in single layer, pour over remaining sauce and top with parmesan. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 10 minutes. Broil for 2-3 minutes and serve.

Pasta piccata

Serves 4

  1. 4tb butter
  2. 1 clove garlic
  3. 1/2tsp red pepper flakes
  4. 1-1/2tb flour
  5. 1 cup white wine
  6. Juice and zest of 1 lemon
  7. 1/3 cup broth
  8. 12oz pasta
  9. 3tb capers, chopped
  10. 1/3 cup parsley
  • Heat 1/2tb butter on medium heat and cook 2-3 for 30 seconds. Add flour for 1 minute. Whisk in wine and reduce for 5 minutes. Add lemon and set aside.
  • Meanwhile, under-cook pasta for 1 minute and drain, reserving 4tb cooking water. Bring sauce back to a boil and add pasta, reserved water and remaining butter for 1 minute. Add 9-10 and serve.