Ingredients
2 cups all-purpose flour
½ cup cornmeal
1½ tsp. baking powder
¾ cup unsalted butter, softened
1¼ cups granulated sugar
4 eggs
1 cup whole milk
4 tsp. orange zest
2 tsp. vanilla
½ cup unsalted butter
⅓ cup packed brown sugar
1½ tsp. vanilla
1 Tbsp. fresh thyme leaves, plus sprigs for garnish
1 large orange or 2 small oranges, sliced ⅛ inch thick
Directions
1. Preheat oven to 350°F. For batter: In a medium bowl stir together the flour, cornmeal, baking powder, and 1 tsp. salt. In a large bowl beat the ¾ cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar. Beat 1 minute or until fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each until combined. Alternately add the flour mixture and milk, beating on low between each addition until just combined. Stir in the orange zest and the 2 tsp. vanilla; set aside.
2. Heat a 12-inch cast-iron skillet over medium heat for 1 to 2 minutes. Add the ½ cup butter. Stir the butter around until melted and the bottom of skillet is coated. Whisk in the brown sugar, 1½ tsp. vanilla, and ⅛ tsp. salt. Bring to boiling; boil 1 to 2 minutes or until thickened and caramelized. Stir in the thyme leaves. Remove from heat. Lay the orange slices in one even layer in the bottom of the skillet. Spoon batter over oranges; spread evenly.
3. Bake 45 to 50 minutes or until top is golden and knife inserted near center comes out clean. Cool in skillet 5 minutes. Invert onto a serving plate; transfer any fruit stuck in skillet to cake. Cool 20 minutes. Garnish with thyme sprigs. Makes 8 servings.
Ingredients
½ small zucchini (3 oz.)
1 small stalk broccoli (about 3 oz.), stem trimmed and peeled, florets broken apart
1 small carrot (3 oz.)
2¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ cup cold unsalted butter, cut into small pieces
⅔ cup shredded extra-sharp cheddar
1 cup plain whole milk Greek yogurt
1 Tbsp. unsalted butter, melted Flaked sea salt
Directions
2. In a large bowl stir together the remaining flour, the baking powder, baking soda, 1 tsp. salt, and ½ tsp. black pepper. With a pastry blender or your fingers, cut in the butter until the pieces resemble coarse crumbs. Fold in the vegetable mixture and the cheese. Gently stir in the yogurt until the mixture is moistened. In the bowl gently knead until it comes together as a dough.
3. Transfer the dough to a lightly floured surface. Pat the dough to a 1¼-inch thickness. Using a 2½-inch diameter cookie cutter or glass, cut dough into rounds, flouring cutter between each cut. Repeat with scraps.
4. Arrange biscuits in a 12-inch cast-iron skillet. Bake 15 to 18 minutes or until golden. Brush with melted butter. Sprinkle with sea salt. Cool slightly before serving. Makes 9 biscuits.
Ingredients
2 Tbsp. olive oil
4 thin slices prosciutto (2 oz.)
1 lb. radishes with tops,* trimmed and halved (or quartered if large)
⅓ cup thinly sliced shallots
3 cups baby arugula or baby kale*
1 Tbsp. cider vinegar
Directions
1. In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.
2. Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.
3. Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with ½ tsp. salt and ¼ tsp. black pepper. Top with prosciutto. Makes 6 servings. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.
Ingredients
⅓ cup reduced-sodium soy sauce or tamari sauce
2 Tbsp. toasted sesame oil
2 Tbsp. sesame seeds
1 Tbsp. grated fresh ginger
4 cloves garlic, minced
1 3½ to 4-lb. whole chicken
1 lb. new yellow or red potatoes, scrubbed and halved (quartered if large)
⅓ cup reduced-sodium chicken broth (optional)
2.Tbsp. coarsely chopped parsley
Directions
1. Preheat oven to 425°F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and 1 tsp. freshly cracked black pepper; set aside. Pat chicken dry; season with ¼ tsp. salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back.
2. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet; heat 30 seconds. Place chicken breast side down in the skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.
3. Scatter potatoes around chicken. Pour the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175°F, stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove skillet from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving. Makes 6 servings.
Ingredients
1 large fennel bulb, trimmed (reserving fronds), halved, cored, and cut into ¼-inch-thick wedges
6 celery stalks (inner leaves reserved), peeled and cut into
2-inch pieces
4 green onions, trimmed (reserve dark green tops), halved lengthwise, and cut into
2-inch pieces
2 Tbsp. olive oil
1 Tbsp. butter
4 cloves garlic, minced
½ cup reduced-sodium chicken broth
2 Tbsp. lemon
Directions
1. Coarsely chop 2 Tbsp. each fennel fronds, celery leaves, and dark green onion tops. Combine in a small bowl; set aside
2. In a 12-inch cast-iron skillet heat olive oil and butter over medium-high heat for 2 to 3 minutes. Add fennel, celery, and garlic. Cook, stirring occasionally, 8 to 10 minutes or until tender. Season with ½ tsp. salt
3. Reduce heat to medium. Add chicken broth and green onions. Cover and cook 8 minutes. Uncover; cook 2 minutes more or until most of the broth has evaporated.
4. Drizzle with lemon juice, and season with ¼ tsp. black pepper. Sprinkle with frond mixture. Makes 4 to 6 servings.
Ingredients
- 1- 1 1/2 pounds asparagus
- 1 1/2 cups chopped leeks, white to light green only
- 1 clove garlic
- 2 tablespoons unsalted butter
- 1 1/2 cups vegetable broth
- 1/2 pint heavy cream
- 1/2 teaspoon dried herbs de Provence
- 1 squeeze of lemon
- Salt and pepper to taste
- 1/4 cup thinly sliced cremini or shitake mushrooms
- 1 tablespoon chopped fresh Italian parsley
- 1/2 teaspoon lemon zest
- 1-2 tablespoons unsalted butter
Directions
- Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic. Sauté until the leeks are soft and somewhat golden.
- Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender. Puree ¾ of the vegetable mixture in a blender, vitamix or food processor until smooth. If you want a completely smooth soup go ahead and blend all the vegetables.
- Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it. Then stir in the heavy cream and just a squeeze of lemon. Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.
- Take the soup off the heat and let it sit covered while you prepare the Gremolata.
- In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms. Let them “toast” in the butter and once they are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon.
- Ladle the soup into bowls and garnish with the Mushroom Gremolata. Serve immediately.
- This soup is lovely served room temperature during the summer months. Pair with a crisp, dry white wine.
Ingredients
- 1 cup black-eyed peas, uncooked (or 2 cups cooked)
- 1 bay leaf (if using uncooked peas)
- Salt and Pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 2 leeks, chopped
- 2 tablespoons cornstarch
- 6 cups vegetable stock, divided
- 1 pound red potatoes, cut into 1/2-inch pieces
- 1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
- 1/2 pound red cabbage, shredded
- 1/2 cup heavy cream
- Smoked paprika, to garnish
Directions
- If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
- Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
- In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
- Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.
Ingredients
- 3 tablespoons unsalted butter
- 2 ounces thickly sliced smoked bacon, finely chopped
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1/2 teaspoon crushed red pepper
- 6 cups bottled clam broth
- 6 cups chicken stock or canned low-sodium broth
- Bouquet garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs and 8 black peppercorns, wrapped in cheesecloth
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
- 2 1/4 cups heavy cream
- 2 tablespoons cornstarch
- 2 large leeks, white and tender green, halved lengthwise and sliced crosswise 1/8 inch thick
- 1 1/2 pounds bay scallops, membranes removed
- Salt and freshly ground black pepper
- 1/4 cup finely chopped fresh chives
Directions
- Melt the butter in a large enameled cast-iron casserole. Add the bacon and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 2 minutes.
- Add the clam broth, chicken stock and bouquet garni to the casserole and bring to a boil over high heat. Lower the heat to moderately high heat and simmer uncovered for 20 minutes. (The recipe can be refrigerated for up to 2 days. Bring to a boil before proceeding.)
- Add the diced potatoes to the soup and cook over moderately high heat until just tender, about 10 minutes. Discard the bouquet garni.
- In a medium bowl, whisk 1/4 cup of the heavy cream with the cornstarch until smooth. Whisk in the remaining 2 cups cream, then whisk the mixture into the soup. Bring the soup to a boil over moderately high heat. Add the leeks and cook until just tender, about 4 minutes. (The chowder can stand at room temperature for up to 3 hours. Rewarm before finishing.)
- Stir the scallops into the chowder and cook over moderate heat just until opaque throughout, 2 to 3 minutes; don’t let the soup boil. Season with salt and pepper. Ladle the chowder into a tureen or individual bowls. Garnish with the chopped chives and serve at once.
INGREDIENTS
- 1 tablespoon fresh papaya seeds
- 1/2 small onion
- 1/4 cup raspberry vinegar ( or other try other flavors)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 cup vegetable oil
DIRECTIONS
- In a food processor, whir together the papaya seeds and onion until finely chopped.
- Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
- With the processor running, gradually add the oil in a thin stream until dressing emulsifies
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