Eggs Blackstone

We are headed to Sun Valley for Thanksgiving, as is tradition for the Barlows.  We are very excited.  I LOVE Sun Valley.  There is an amazing little breakfast place there called The Kneadery, where they serve the most delicious, belly filling breakfasts.  This dish is my favorite there, so I share with you my version.

p.s. There's a chance you will see a lot of bacon around here in the near future.

Ingredients

8 large eggs

4 english muffins

8 roma tomatoes

4 slices applewood smoked bacon

4 egg yolks

1 T fresh squeezed lemon juice

1 stick unsalted butter, melted

Olive Oil

Kosher salt

Freshly Ground pepper

Dash of cayenne pepper

2 t distilled white vinegar.

Method

Pre-heat your oven to 400.  Slice your tomatoes in half, and squeeze out the seeds.  Toss them in olive oil, and season with salt and pepper.  Roast the tomatoes on a sheet pan with parchment paper for 20-25 minutes.  Mean while you can work on the rest of the dish.

Start your bacon in a cold frying pan, then turn the heat up, and cook until it's crispy all the way through, drain the pieces on a paper towel, then chop them up and set aside

Split the english muffins and lay them split side up on a cookie sheet.  When the tomatoes are done, switch the oven to broil and toast the muffins.

In a stainless steel bowl, whisk the egg yolks and lemon juice together until nearly doubled in size.  Set aside.

Fill a pot with water, add a pinch of salt, and 2 teaspoons of distilled white vinegar, and bring the water to a medium simmer.  Crack the eggs into the water one at a time very slowly, and use a fork to gather the spreading whites around the egg.  Poach the eggs for 1-3 minutes.  You want to watch them - they will each spread differently.  You want the whites cooked through, with the yolk still runny.

While the eggs are poaching, begin assembling your Eggs Blackstone.  Start with your toasted muffins, add 2 tomato halves to each piece.  As the eggs are finishing, remove them with a slotted spoon and place one on each muffin on top of the tomatoes.

Once all of the eggs are done, place the stainless steel bowl over the pan of simmering water and whisk the yolks while heating them.  Slowly whisk in the melted butter, and continue stirring until thickened and doubled.  Be careful not to overheat, or the eggs will curdle.

When the sauce is ready, remove it from the heat, season with a pinch of salt, and a pinch of cayenne. 

Ladle the hollandaise  sauce over the eggs, top with the chopped bacon, and serve your Eggs Blackstone immediately.

Classic Wedge

I love a good wedge salad.  I almost always order one, if it's on the menu.  This recipe serves 4.

Ingredients

1 head of Iceburg lettuce

4 strips Applewood Smoked bacon, fried and diced

1/2 cup grape tomatoes, sliced in half

1/3 cup sliced red onion

1/3 cup crumbled blue cheese

1 pkg Hidden Valley Ranch dressing mix, prepared as directed (not the buttermilk version, and I like to add extra milk to thin it out - make it to your desired consistency)

Freshly ground black pepper

Method

Bang the head of lettuce, core side down once or twice, and remove the core.  Peel off the outer layers of lettuce, and slice in half.  Then slice each half into 4 pieces - 2 to a plate.  Divide the cheese, onions, bacon, and tomatoes evenly, drizzle with dressing, grind some pepper over top and serve. 

Chili Beef Brisket Nachos

These are perfect for a game day, or a brisk fall afternoon.  This chili, with tender chunks of slow cooked brisket, is also good in bowl by itself and served with cornbread.

Ingredients

1 large piece of Brisket - in your beef section of your grocery store
4 cups chicken stock
16 oz can of whole tomatoes, crushed by hand
1 red onion, diced

4 cloves of garlic, minced
1 serrano chili, seeded and diced ** Use kitchen gloves when seeding and chopping hot peppers

1 habanero seeded and diced

1 jalepeno seeded and diced

1 anaheim pepper, seeded and diced
2 T chipotles in adobo sauce
1 t pasilla chili powder
1 t chili powder
1/4 bittersweet chocolate chips
Kosher salt
Freshly ground pepper
4 T ground cumin
Olive oil

For the toppings:
Pico de gallo, or fresh salsa
Sliced, canned jalepenos
Mexican Crema
Shredded monterrey jack and cheddar combo

Method
Liberally season the brisket with salt and pepper, plus the 4 T of ground cumin, front and back.  Sear the brisket in a hot pan with a few tablespoons of olive oil for 30 sec - 1 min each side.  Wrap the brisket in tin foil, place it on a cookie sheet, and cook the brisket for 10 hours in the oven on 225.  I like to cook it through the night.  Meanwhile, prepare the chili.

Heat a few tablespoons of oil in a heavy stainless steel pot over medium heat.  Add the onions, and cook until they become translucent, then add the garlic, and continue to cook for a minute or so, then add the peppers and cook until they begin to soften.  Next add the pasilla powder, and the chili powder, tossing and coating the onions and peppers, and toast the spices for a minute or so.  **Be careful not to breath deeply around the pot - the spices will get in your throat and you will be coughing for a long time.**  Next add the tomatoes, and the stock to the pan.  Use a wooden spoon to scrape up all the bits from the bottom of the pan.  Bring to a boil, then let it simmer for 20 minutes.

Pour your chocolate into a blender, and slowly ladle the chili mixture in as well.  (if your blender isn't big enough, you can do it in batches, or you can pour your chocolate into the pan and use a hand blender) Blend the chili until smooth, and return to the pot to continue simmering.

Once the brisket is finished, allow it to rest for a few minutes, clean the fat off, dice it into 1 inch cubes, and add it to the chili.  Season to taste.  Let it all simmer together for at least 30 minutes over low heat.  The longer it simmers together the better the flavor.

Serve the chili straight from the pot over chips, add the cheese to melt, and continue with the rest of your toppings.  Serve immediately.

The Perfect Bird

Thanksgiving is around the corner! If you are planning a dinner, you should order your turkey soon. You can order from William Sonoma and it will be delivered to your door, fresh, free-range, etc. Or, you can usually order form your local grocer. However you get your bird, fresh is best - not frozen.

Ingredients
1 10-12lb fresh turkey
Turkey Brine (William Sonoma brine mix with apple base)
Buttermilk
Turkey Herb blend (William Sonoma)
1 stick of butter
Canola Oil
Paprika
2 Yellow Onions
2 Heads of Garlic
2 Celery Stalks
Handful of fresh Rosemary and Thyme sprigs
Kosher Salt
Freshly Ground Pepper
Kitchen twine, or strong cotton thread, and strong needle

Method
24-36 Hours before you will be roasting your bird, start your brine. Follow the instructions on the brine jar, but substitute Buttermilk for Apple juice.

Pull out the neck and giblets, rinse out and drain the inside of the turkey, and quickly wash off the outside. Put the turkey back in your fridge while the brine cools enough to put in your turkey. I use my canning pot to brine my turkey, and turn it over every 8 hours or so.

Pull out of the brine, clean, and pat dry.

Mix your stick of butter with 1 Tablespoon of the turkey herb blend, and rub the compound butter all over the bird - under the skin and over the breasts, and massage it in everywhere. Season with salt and pepper under the skin as well. Let sit for a while while you prepare the vegetables for stuffing.

Quarter the onions, slice the garlic in half crosswise, rough chop the celery, and bruise the herbs.

Generously season the cavity with kosher salt, and freshly ground pepper, and stuff with the herbs, and vegetables. Fill it as much as you can, sew the cavity shut, and bind the legs.

Rub the outside of your turkey with canola oil, and sprinkle the entire surface with paprika, which will give your bird a beautiful golden brown crust.

Roast your turkey on a rack, in a roasting pan at 325 for 3 1/2 to 4 hours. Tent the turkey with tinfoil for the first hour, then remove.

Allow the turkey to rest, covered in foil for 30 minutes before cutting into it. And when you serve the Turkey, cut off the whole breast first, then slice it into pieces for serving.

Fallin Off The Bone Ribs

These are easy to make - I promise. It just takes a little preparation.

Ingredients
As many racks of Pork Baby Back Ribs as you want to make (1 rack serves 3)
Pork spice rub (available at any grocery store in the spices - I like William Sonoma's Rib Rub)
Your favorite BBQ (William Sonoma's Cowtown is really good)

Method
*The night before* Wash the ribs down with water and pat dry. Then remove the membrane from the back side (optional).
Generously season the ribs with the spice rub, front and back.
Wrap each rack in plastic wrap and refrigerate over-night.

*The next Day* You need to start about 7 hours before you want to serve your ribs. Take the ribs out of the fridge, and unwrap them. Then place each rack in a tinfoil envelope, meat side up, and seal and fold the packet on the top side.
Place the ribs on a cookie sheet, and slow cook them at 225 for 6 hours, rotating front to back 1/2 way through.
When the 6 hours is up - take the ribs out of the oven, open up the tinfoil packet, and drain the liquid off. *** Hold the ribs in the tinfoil while you do this - they will fall apart if you try to take them out.
When all the racks have been drained, fold down the tinfoil on each side of the racks to fully expose the ribs.
Turn your oven onto Broil - high.
Brush the tops of the ribs with your BBQ Sauce, and place them under the broiler until it starts bubbling and forming a crust. **Repeat this at least 2 or 3 times - you are developing layers of flavor.

You can transfer to a serving platter for better presentation, or leave it in the pan. Enjoy!

Brown Butter Marshmallow Treats

Oh, these are soooo good. My Sister-in-Law Carrie made some rice crispy treats the last time we were visiting, and I couldn't stop thinking about them. She used a Smitten Kitchen recipe, and I based this off the same recipe, just using different amounts and proportions. I am of the "more is better" philosophy when it comes to marshmallow in my treats.

Ingredients
2 10 oz bags Marshmallows
9 cups rice crispies
2 sticks unsalted butter
1/2 t kosher salt

Method
Melt the butter in a large heavy bottom sauce pan over medium heat. Let it bubble and foam and keep an eye on it, because when it begins to brown it will happen very quickly. Whisk the butter, scraping all the brown bits up from the bottom of the pan (if you are using a non-stick pan, it will be slightly different).
Once the butter is a nutty brown remove it from the heat, and stir in the marshmallows. I like to use a spatula, and then a whisk to really smooth it out, then whisk in your salt until fully incorporated. If you need to heat the mixture a little bit, then put it back on the stove, but it should be fine.
Stir in the rice crispies until evenly distributed, and press the mixture into a greased 9x13 pan, using damp hands to press the mixture evenly around.
Let them cool, then cut and enjoy.

Best Chocolate Chip Cookies

I made these today. I bake when I'm stressed. It's just one of those things for me...it helps me relax and change my focus. Today I needed to bake something.

Although, soaking in the tub while eating a Magnum bar also does the trick....I tried that too.

Ingredients
1 cup brown sugar
1/2 cup white sugar
1 & 1/2 sticks butter, at room temperature
1 large egg, and 1 egg yolk, at room temperature
2 t vanilla
2 cups + 2 T all-purpose flour
1/2 t baking soda
1/2 t salt
1 cup milk chocolate chips (or semi-sweet, if you prefer)

Method
Pre-heat oven to 325
Cream butter and sugars together until light and fluffy, add and mix in vanilla and egg and yolk until combined.
Add combined flour, baking soda, and salt and mix until incorporated, but do not over-mix.
Fold in Chocolate chips.
Scoop dough into rounded balls, they should be large, a scant 1/4 cup each.
Bake cookies for 15 minutes. They will look like they aren't finished, but they will be done, and soft. Remove to a cooling rack and enjoy!

Turkey Bacon Avocado Burger

I love Turkey Burgers, but it's hard to find a good one. These are good. Shane said, "It's the best Turkey Burger I've ever had, and you can quote me on that". So, that's all I'm going to say.

Ingredients
8 hamburger buns (recipe to follow)
2 lbs Ground Turkey
2 Ripe Avocados
12 slices Thick, Center Cut Apple Wood Smoked Bacon
8 slices Gouda cheese
2 cups thinly sliced Romaine Lettuce
1-2 T Newman's Olive Oil Vinegarette
Mayo
Salted Butter
Kosher Salt
Freshly Ground Pepper

Burger Buns
1 cup water
2 T butter
1 Large egg
3 1/4 cups unbleached all purpose flour
1/4 cup sugar
1 t Salt
1 T Instant yeast

Method
Combine all the ingredients and mix and knead them together until you've made a soft smooth dough. (By hand or by mixer) Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 pieces, and shape each piece into a flattened ball. Place the buns on greased cookie sheets, cover and let rise for 30-40 minutes, until they're puffy.

Pre-heat the oven to 375.

Bake the buns for 12-15 minutes, until they're golden brown. Remove them from the oven, and let them cool on a rack.

Cooking and Assembling your Burgers

Split your buns, spread them with salted butter, and fry them on a pan, or put under the broiler until the insides are toasted. Set aside.

Gently crumble your ground turkey and divide into 8 sections. Then gently gather each section, and form into a patty - don't smash it or squish it, just gently work it until it's the right form. Make an indentation with your thumbs in the center of each patty - you do this so when your burgers cook and swell, they plump into a nice even flat shape, instead of puffing into more of a ball shape. Season each patty generously with kosher salt and freshly ground pepper, and set aside to come to room temperature.

Cook your bacon slices until crispy and set to drain on a paper towel. Drain the fat from the pan, but don't wipe it out completely.

Re-heat your pan to medium-high heat, and place your burgers in the pan - seasoned side down. Quickly season the side facing up, and let them cook for 4-6 minutes, then flip, and cook for about 3-4 more minutes, or until just cooked through. (you don't want them to dry out) Then place one slice of gouda on each burger, and tent with foil for 30 seconds so the cheese melts. Remove the burgers to a separate plate for 30 seconds to a minute before placing on the buns, so the excess liquid doesn't run down into your bun and make it soggy.

Assemble your burgers. Place the burgers on the buttered and toasted buns, break up the bacon slices and arrange on top - 1 1/2 pieces each. Then cut and slice the avocado and divide among the burgers - at least 3 good thick slices. ** Then, and this is important, season the avocado with salt and pepper. Then toss the sliced romaine with 1-2 Tablespoons of the vinegarette, and divide among the burgers. Spread the bun tops with mayo and top the burgers. Serve Immediately, and enjoy.

Coconut Shrimp with Green-Curry Mango Sauce

I stopped in Mazatlan for a day last spring on a cruise. I lounged around all day on the beach and ate the most amazing Coconut Shrimp.
I thought a lot about that day during this long winter. I NEED a vacation.

Coconut shrimp

Ingredients
24 large shrimp, peeled, deveined, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Green-Curry Mango Sauce, recipe follows

Method
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut.

Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain.


Green Curry-Mango Sauce
2 tablespoons plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 serrano chile, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper

Method
Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes.

Remove from the heat, and allow to cool for 5 minutes, then transfer to a blender, and pulse a couple of times. (Have a the lid of the blender cracked open to avoid any kind of heat explosion)

Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Grilled Artichokes with Dipping Sauce

Have you ever had the Grilled Artichokes at Houstons? It's one of my favorite dishes there. These are my version. They'll get me by until I'm allowed back on an airplane to have lunch with my Mom.

Ingredients
5 small (not miniature) artichokes, halved
Grilling Marinade (recipe to follow - make ahead of artichokes)
Dipping Sauce (recipe to follow - make ahead of artichokes)
Kosher Salt
Freshly Ground Pepper

Method
Steam the halved artichokes over medium heat for 30-45 minutes, or until the hearts are tender. Let them cool, then slice out the fibers, and bitter parts in the middle. Set aside.

Heat your grill, or grill pan to medium high heat.

Brush the open side artichokes with the grilling marinade, and season with salt and pepper. Grill the artichokes open side down for 2-3 minutes, then turn them for another minute or so.

Serve immediately, while they're still hot with the dipping sauce.

Grilling Marinade
1 Whole Shallot, finely minced
2 t kosher salt
1/4 cup olive oil
2 T butter, melted

Mince the shallot, pour the salt on top, and mash it into the shallot to form a paste. Transfer to a bowl, and whisk in the olive oil and melted butter.

Dipping Sauce
1 T Whole Grain Mustard
1 T Creme Fraiche (or you can use Sour Cream)
1/4 Cup Mayonnaise
1t Fresh Lemon Juice
1 green onion, diced
Freshly Ground Pepper (to taste)

Method
Whisk all ingredients together and refrigerate, covered until you’re ready to serve the artichokes.

Watermelon with Goat Cheese and Honey-Lime Syrup

Ok, so this will be different for some of you. And, I will warn you that Shane did not like this at all - he hates goat cheese (which is a CRIME). But, I realize that even though I like it, this is not for everyone. I do suggest using a mild honey that doesn't have a sharp tang to it, and a good goat cheese that you know you like.

Ingredients
Watermelon sliced, and off the rind
Goat Cheese, a few ounces, depending on how much you like, torn into small pieces
Honey-Lime syrup (recipe to follow)
2 T Basil Chiffonnade (basil leaves rolled together and sliced into strips)

Honey-Lime Syrup
1/2 cup Freshly squeezed Lime juice
1/2 cup Good quality, mild honey

Heat together over medium heat on the stove until fully incorporated. It goes very quickly, so don't over-heat it. Then remove to let cool completely.

Method
Arrange the watermelon, and scatter torn pieces of goat cheese over top. Add the basil, and slowly pour the syrup over top, making sure to hit the pieces of cheese.

Serve, and enjoy.

Pulled Pork Sandwiches

(Please excuse the darkness of the picture.) Everybody likes their pork a different way - this is how I like mine. Tender chunks of pulled pork, drizzled with BBQ (not swimming in it), topped with coleslaw and pickles on a homemade bun. The bun may look big and stiff, but it squishes down to the perfect thickness and softness.

Pulled Pork

Ingredients
1 Pork Shoulder
Kosher Salt
Freshly Ground Pepper
Olive oil
1 Bottle of your favorite BBQ sauce (You will actually need 2 bottles, but you won't use the other until later)

Method
Bring your pork shoulder to room temperature. Heat a few Tablespoons of oil in a dutch oven, or a large heavy saucepan on high heat. Season the shoulder liberally with salt and pepper, and brown in the pan on all sides. 30 seconds to a minute each side - enough to develop a crust.

Place the shoulder in a slow cooker and pour your BBQ sauce on top. Cook on low for 10 hours. NEVER touch the lid. Every time you peek into your crock pot/slow cooker it will increase your cook time by 30 minutes. RESIST the urge!

If you don't have a slow cooker, put your meat in a dutch oven, or large heavy pot with the sauce, covered, in the oven at 225 for 10 hours. Same thing goes for the peeking - just leave it alone.

When the meat is done, turn off the heat, and allow is to rest for 30 minutes. Then remove the meat from the pan(leaving the drippings in the pan), and begin pulling it apart, separating the fat. It should be very tender, and falling to pieces in your hands. Put all the pulled pork in a separate bowl.

Strain the sauce out of your slow cooker into a separate bowl. I like to use just a little bit of this sauce to moisten the pork, but not too much.


Buns

Ingredients
1 cup water
2 T butter
1 Large egg
3 1/4 cups unbleached all purpose flour
1/4 cup sugar
1 t Salt
1 T Instant yeast

Method
Combine all the ingredients and mix and knead them together until you've made a soft smooth dough. (By hand or by mixer) Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 pieces, and shape each piece into a flattened ball. Place the buns on greased cookie sheets, cover and let rise for 30-40 minutes, until they're puffy.

Pre-heat the oven to 375.

Bake the buns for 12-15 minutes, until they're golden brown. Remove them from the oven, and let them cool on a rack.

I like to split them and spread them with salted butter, then fry the buttered sides, or toast them under a broiler before serving.


Coleslaw

Ingredients
1 package pre-cut coleslaw mix (because it makes life so much easier)
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 T cider vinegar
1 lemon, juiced
1/2 t sugar
1/2 t celery seed
Kosher salt, and Freshly Ground pepper to taste

Method
Mix the mayo, mustard, vinegar, lemon juice, sugar, celery seed, salt and pepper in a bowl. Pour a little of the dressing over the coleslaw mix at a time until you get your desired amount. I find there is more dressing than I want, and the cabbage will soften over time, so less is more.


Putting it all together

You will need:
Pulled pork
Buns
Coleslaw
Sliced Pickles
BBQ sauce
Butter
Salt and Pepper to taste

Method
Split the buns, spread with Salted butter, and fry them butter side down until crispy. Put a serving of pork on each bottom bun. Drizzle with BBQ sauce, add some coleslaw, then some sliced pickles. Top the buns and serve.

Chicken Parmesan

If I could only eat one type of food for the rest of my life, it would be Italian. I realize I have been posting heavily on the Italian side lately. I will try to diversify, but what can I say? I'm pregnant.

Ingredients
1/4 cup extra-virgin olive oil, plus 3 T
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 (28-ounce) cans Italian whole peeled tomatoes, crushed by hand with juices
1/4 t sugar
Kosher Salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 T water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella water drained and sliced into 8 pieces
1/2 cup Finely grated Parmesan

Method
Pour 1/4 cup olive oil into a large heavy sauce pan and place over medium heat. When the oil is hot add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the tomatoes, cook and stir until the liquid is cooked down and the sauce has thickened, about 15-20 minutes, season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts on a cutting board, butterfly them open, and pound them a little in between sheets of plastic wrap. Put the flour in a shallow platter. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, mix with Parmesan, and season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high heat in a large oven-proof skillet. Season both sides of the chicken with salt and pepper. Lightly dredge both sides of the chicken cutlets in the flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and cook in batches for about 2 minutes on each side until golden and crispy, turning once. ( If anything starts to burn, I like to wipe out the pan and start with fresh oil for the next batch)

Ladle the tomato sauce over the chicken and place a slice of mozzarella on each piece. Bake the Chicken for 10-15 minutes or until the cheese is bubbly. Serve hot over pasta.

Traditional Bolognese Sauce

I tend to go for more savory sauces on pasta. This has a nice developed flavor. The cooking process is important, and you can even make this the day ahead and re-heat for use.

Bolognese Sauce

Ingredients
1/4 cup extra-virgin olive oil
4 T unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, thinly sliced
1 lb mild italian pork sausage
1/2 lb ground veal
1/2 lb ground pork
1/2 lb ground beef
1/4 lb pancetta, minced (not to be confused with proscuitto)
1/2 cup milk
1 (28-ounce) can Italian whole peeled tomatoes, crushed by hand, with the juices
1/2 cup dry white wine
2 cups good beef stock
Kosher Salt and Freshly Ground Pepper

Method
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.

Add the sausage, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.

Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes.

Add the wine and beef stock, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, to let the flavor develop. Season with salt and pepper to taste. Serve over pasta.

Basil Lemonade

The perfect combination of sweet and tart, with a hint of spring fresh basil.

Ingredients
2/3 cup Freshly squeezed Lemon juice
2/3 cup Basil syrup
2 Liters Ginger ale

Basil Syrup
1 Bunch Fresh basil
1 cup sugar
3/4 cup water

Method
Dissolve the sugar in the water in a pan over medium heat on the stove. When the solution is clear, and all the sugar has been dissolved, pour the syrup over the basil and let it steep until cooled to room temperature. Strain the solution, and refrigerate.

Squeeze your lemons, and measure out your juice and basil syrup. Combine the juice, syrup, and ginger ale in a pitcher. Stir gently, and serve. Garnish with fresh basil leaves (If you wish).

Lemon and Vanilla Buttercream Cupcakes

For my Sister Allison's shower, we served a vanilla cake, with vanilla buttercream frosting that had delicious layers of lemon curd inside and on top (From Cake Love - I highly recommend it, and all other things they do). I wanted to bring the same idea to cupcakes. So, although the title is confusing - these are Vanilla cupcakes spread with a layer of delicious sweet and tart Lemon Curd, and topped with Vanilla Buttercream Frosting.

Cupcakes

Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

*Jar of Lemon Curd - I don't have a recipe that I love, so i just bought a jar from William Sonoma.


Method
Heat the oven to 350 degrees F. Line muffin pans with paper liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.


Vanilla Buttercream Frosting

Ingredients
4 Large eggs
1 cup sugar
2 t vanilla
pinch of salt
4 sticks UNSALTED butter - please, please make sure of this. I promise it makes a HUGE difference in this recipe. Cut each stick into quarters, and let stand at room temperature until it is soft, but still cool.

Method
Combine the eggs, sugar, vanilla and salt in the bowl of a standing mixer, and place the bowl over a pan of simmering water. (Like a double boiler, use your kitchen aid bowl if you have one, and don't let the bottom of the bowl touch the water)

Whisk gently but constantly, and heat the mixture until it is thin and foamy, and registers 160 on an instant-read thermometer.

Fit your bowl back onto your mixer and beat the egg mixture at medium-high speed until it is light and airy, and cooled to room temperature - about 5 minutes. Reduce the speed to medium, and the butter one piece at a time. The Mixture may begin to look curdled after you've added about 1/2 the butter, but it will smooth out. Once all the butter is added, increase the speed to high and beat 1 minute, until light and fluffy, and thoroughly combined.

Frosting the Cupcakes
I like to refrigerate my cupcakes over night before frosting them, but you can begin when they are cool if you wish. First, spread the tops of the cupcakes with a layer of Lemon Curd - about 1-2 teaspoons each, depending on your taste.

Scoop the buttercream into a pastry bag fitted with a large round tip (or just a ziplock with the corner cut off) and pipe on your frosting to your hearts content. And, I like to garnish with strips of Lemon peel, but you can leave them plain, or do yellow sprinkles - it's up to you.

Rustic Italian Bread - step by step

This bread is really, really good. It's from The New Best. It is a lengthy process, but so worth it to have a fresh Artisan Loaf right out of your oven with a tender crumb and crispy crust. The hardest part is remembering that you have to start the bread the day before you want to eat it. And, you need a pizza stone to bake it on, but I'm sure a sheet pan would be fine if you don't have one.

Sponge
2 cups bread flour
1/4 t instant yeast
1 cup water, at room temperature

Dough
3 cups bread flour, plus more for dusting the work surface
1 t instant yeast
1 1/3 cups water, at room temperature
2 t salt (I like to add an additional teaspoon, but it's your choice)

The day ahead - make the sponge. Combine the flour, water, and yeast in the bowl of a standing mixer fitted with a dough hook. Knead at the lowest speed until the ingredients form a shaggy dough, 2-3 minutes. Transfer the sponge to a medium bowl, over tightly with plastic wrap, and let it stand at room temperature until it begins to bubble and rise, about three hours. Then refrigerate the sponge for 8 up to 24 hours. It should look like the picture above.

The next day - take the sponge out of the fridge, and let it come to room temperature while you make the dough. Combine the flour, yeast, and water in the bowl of a standing mixer fitted with a dough hook, and knead at the lowest speed until a rough dough is formed, about 3 minutes. Turn the mixer off, and without removing the dough hook or the bowl from the mixer, cover the bowl loosely and allow the dough to rest for 20 minutes. Remove the cover, and add the sponge and salt to the dough, and continue to knead at the lowest speed until the ingredients are combined and the dough is formed, about 4 minutes. Should look something like the above picture. Then transfer the dough to an oiled bowl 3x the size of the dough, cover with plastic wrap, and let it rise until puffy, about 1 hour.

After an hour, you need to turn the dough. Just pick it up around the side edge, and fold 1/3 over, then do the same to the other side. Cover the dough back up, let it rise for another hour, and turn it again, then let it rise for one more hour. (2 turns total, but the dough will rise for 3 hours before you shape it)

The dough has risen, turned, risen, turned, and risen again, and now you need to shape the loaf.
So, dust your work surface generously with flour, as well as your hands, and gently invert the dough onto your board. Carefully push the dough into an 8-10 inch square. Mine is closer to a rectangle, but it's not really important, so just do your best.

Take the 2 top corners of the dough and fold down the center together.

Then grab the point at the top and roll the dough down into the shape of a log.

It will look like this, with the seam underneath. Now you need to get a sheet of parchment paper, and transfer the dough.

With the dough on the parchment, shape the loaf into an oblong football by tucking the edges underneath. It should be about 16 inches long. Cover loosely with plastic wrap. Then set your oven to 500, with your baking stone set on a rack in the middle of your oven, and let the dough rise until doubled in size, about an hour.

When your dough has risen a final time, and is ready to go in the oven, make a slit down the top of the loaf, starting 1 1/2 inches from the end, going 1/2 inch deep. Spray the loaf with water, and transfer it to the baking stone on the parchment. Bake at 500 for ten minutes, then open the oven and rotate the loaf around to the other side (using the parchment). Then lower the oven temperature down to 400, and bake the bread for another 30-35 minutes, or until the dough reads 210 on an instant read thermometer.

When it's finished it will look like this! Then, you should let the bread cool on a rack for about 2 hours, or until it comes to room temperature. However, I have never let this bread cool for more than 30 minutes. Who can resist hot bread out of the oven?

This recipe makes a HUGE loaf that is delicious for dipping, and mopping up soup and sauce. You can eat it by itself, or you can cut part of it to make croutons, or grill slices and top them with bruschetta.

Do whatever you want with it, you will enjoy it.

Chicken Picatta

One of my favorites. I created this recipe to suit my taste exactly, so don't be afraid to change things a little to suit yours.

This will serve 6.

Ingredients
3 boneless skinless chicken breasts, butterflied open, pounded thin, cut in 1/2, 12 pieces all together
1 cup all-purpose flour
Kosher Salt
Freshly Ground Pepper
8 thin slices of pancetta
1/3 cup brined capers, drained
1/3 cup diced artichoke hearts
6 T unsalted butter
4 T good olive oil
1/3 cup fresh squeezed lemon juice
1 cup chicken stock


Method
Pre-heat the oven to 400. Line a baking sheet with parchment paper.

Season chicken pieces with salt and pepper, dredge in the flour, and set aside on a plate. Fry the pancetta in a large heavy skillet over medium-high heat, until cooked through and slightly crispy, remove and reserve.

Melt 2 T of butter, and 2 T of olive oil in the same pan with the fat from the pancetta, and brown 1/2 of the chicken pieces, about 2 minutes on each side. Remove the chicken to the baking sheet lined with parchment paper. Add 2 more T of butter, and the remaining 2T of olive oil to the pan, and do the rest of the chicken.

Put all of the chicken on the sheet pan in the oven for 5-8 minutes, while doing the sauce.

De-glaze the pan with the combined lemon juice and chicken stock. Whisk up all brown bits from the bottom of the pan, and turn up the heat to reduce the sauce to thicken slightly - 5 minutes (The sauce will still be thin when you’re finished). Then add the capers and artichoke hearts, and let it simmer for a minute. Finish by whisking in the last 2 T of butter.

Arrange all the chicken on a large platter, scatter the pancetta on top, and pour the sauce on top to coat. Serve with angel hair pasta that has been tossed with olive oil, salt, pepper, and freshly grated parmesean.

Orange Glazed Cream Scones

I wish, I wish, I wish, I could go back to London. I think the very first thing I would do is walk through Hyde Park to The Orangery for Cream Tea, and then stroll through the gardens at Kensington Palace.

I recommend eating these scones somewhere outside, on sunny spring afternoon, with Strawberry Jam and Clotted Cream, and Iced Herbal Mint Tea. That's what I would do.

Ingredients
4 cups all purpose flour
1/4 cup sugar, plus additional for sprinkling
2 T baking powder
2 t kosher salt
1 1/2 T grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 egg beaten with 2 tablespoons milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
2 scant T freshly squeezed orange juice

Method

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on your floured surface so it doesn't stick. Cut scones into 4 inch squares, then into triangles, and place the scones on a baking sheet lined with parchment paper. Collect the scraps, roll them out, and cut more.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked.(If your oven is usually a little hot, you could even start checking them at 15 minutes). The scones will be firm. Let them cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones. If the scones are warm, the glaze will be thin. If you would like a thicker glaze, increase the powdered sugar by teaspoonfuls, until you reach your desired consistency.

Tagliatelle with Pesto Cream Sauce

Freshly made pasta is always better than dried. If you have a little extra time (it doesn't take that long), I recommend you make some. But, this sauce is still delicious over dried linguini or fettucini, or penne ....whatever you like.

Tagliatelle Pasta

Ingredients

4 cups unbleached all-purpose flour
5 extra large eggs, room temperature
Pinch of salt

Method
To prepare the pasta dough, place the flour in a mound on a wooden board, and use a fork to make a well in the center. Place the eggs and salt in the well and mix them together with your fork. Then begin to incorporate flour from the inside of the well, pushing the flour under the forming dough so it doesn’t stick to the board. Remove any pieces of dough that stick to the fork and incorporate them. Then gather the dough together and set to one side of the board. Gather all of the unincorporated flour and sprinkle across the board. Knead the dough by pushing with the palm of one hand, and folding the dough over with the other hand. Do not sprinkle the flour over the dough, it will gradually absorb the flour. Continue kneading until the dough is no longer wet, and all but 4-5 tablespoons of the flour is incorporated. If you are stretching the dough by hand, knead the dough for 5 minutes, if stretching by machine, knead for 2-3 minutes. By hand: place a rolling pin in the center of the dough and roll gently back and forth until the dough is thin and elastic. Cut into desired shape.

Boil the fresh pasta in salted water with a couple of tablespoons of olive oil for 3-5 minutes. Reserve some of the pasta water, and then strain the pasta.

If you're using dried - follow the directions on the box.


Basil Pesto

Ingredients
1 bunch fresh basil
1/4 cup toasted pine nuts
scant 1/2 cup freshly grated parmesean
1/2 t kosher salt
1/2 t freshly ground pepper
1/3-1/2 cup good olive oil (depending on the what thickness you like)

*I don't like garlic in my pesto, but you could add 1 clove if you like

Method
Tear basil into smaller pieces, and put in a food processor with pine nuts, parmesean, salt, and pepper. Pulse until well combined. Then with the machine running, drizzle in your olive oil until you reach your desired consistency.

Alfredo Sauce

Ingredients
1 pint heavy whipping cream
1 cup freshly grated parmesean
6 T unsalted butter
2 T good olive oil
Kosher salt and freshly ground pepper to taste.

Method
Melt the butter with the olive oil in a heavy sauce pan over medium heat. Add the heavy whipping cream, and slowly bring up the heat. When the cream is hot, whisk in the parmesean. Continue whisking until all the cheese is melted, then season to taste. Turn down the heat, and let the sauce simmer and thicken slightly.

Putting it all together

The pesto should be made first, then get your big stock pot of water going with oil and salt. (Remember that pasta like to have lots of room to move around while boiling) Then start the alfredo, and get your pasta boiling. Whisk the pesto into the cream sauce, and if you find that it's too thick, use some of the reserved pasta water to thin it a little. Dress the pasta immediately with as much or as little sauce as you like, and serve.

* I like these sauces separate or combined.