search results

< all recipes Bacon Roasted Brussels Sprouts Thanksgiving menu item #2 . Bacon had to make an appearance somewhere on the buffet table, it is an American holiday all about food after all. Bacon seems quite appropriate. And all those vegi-phobes will be giving extra thanks. I used thick slabs of bacon so that the pieces held up when tossed with the sprouts, as opposed to crumbling into bacon bits. Cooking bacon in the oven is a new technique for me but I have found that it is not only ridiculously easy but it also allows for uniform crispiness - which seems to elude me every time I make bacon in a frying pan. It will also save your clothes and arms from hot grease splatter. I am sold. Bacon Roasted Brussels Sprouts Serves: serves 4-6 as a side Ingredients 1 lb Brussels sprouts 4 oz thick-cut bacon salt and pepper Print Preparation Preheat your oven to 450˚F and lay bacon strips in a single layer on a rack set on top of a rimmed baking sheet. Cook for 15-20 minutes (the time will really depend on how thick your bacon is) and once done, keep the rendered fat captured in the sheet pan. Prep the brussels sprouts: rinse and remove any discolored bits then make sure to dry completely (you can do this with a towel or just letting them air dry. Toss the sprouts in the bacon grease, coating fully. Season with salt and pepper (maybe some chili flakes if you like things spicy). Cook at 450˚F for 20-25 minutes, until nicely charred and can be pierced with a knife (with slight resistance, you don’t want complete mush). Chop the cooled bacon and combine with the cooked sprouts in a serving bowl, season with salt and pepper to taste. Serve warm. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Chermoula (the best sauce you’ve never heard of) Chaeeerr-mooou-laah. Doesn’t exactly roll off the tongue. Saying it reminds me of those embarrassing drama class exercises to warm up your facial muscles – i know you know what i’m talking about, you are probably trying some out at this very moment… unique new york , unique new york …no? just me? Chermoula is a North African sauce that combines bright herbs with warm spices and a salty/sweet kick from preserved lemons (yes! today is the day we are using them – hope you are ready!). It is also incredibly versatile – add some more oil and its a marinade for fish, add less and its a thick sauce for a roast chicken. For my spring-inspired version below I decided to use ramps for some garlicky spice – I realize ramps are only available for a hot second in early spring so I listed some other options in the recipe notes. Notes on PREPPING scallops: remove the foot (pictured above) – this is the muscle that attaches the scallop to its shell, some may not have one but its just a tougher chewier texture than the scallop itself rinse briefly in cold water pat dry with a paper towel season with salt and pepper just before cooking Notes on COOKING scallops: heat a cast iron or nonstick pan with a high burning temp oil (such as vegetable, safflower, grapeseed, etc) when the pan is just about to smoke, add the scallops – there should be no overlapping so do in batches if necessary turn each scallop after about 2 minutes, or when the bottom is nicely golden cook another 2-3 minutes on the other side and serve immediately Chermoula (the best sauce you’ve never heard of) Serves: about 1 cup Ingredients 1 1/ 2 cups ramps (or cilantro + 2 cloves garlic) 2 cups parsley leaves (about 1 lg bunch) 1 tbl preserved lemon rind, rinsed thoroughly and chopped* ¼ cup fresh lemon juice 2 tsp smoked paprika ½ tsp cayenne 1 tsp cumin 2 tsp honey ⅓ - ½ cup olive oil** Print Preparation Combine all of the ingredients, except the olive oil, in a food processor and pulse until finely chopped. With the processor on, drizzle in the olive oil. Taste for seasoning and add salt, pepper, or more cayenne as needed. Serve at room temperature or store in an airtight container in the fridge. It will keep for 3-4 days. Notes * if you do not have preserved lemons use the zest of 1 lemon ** if this is going to be a finished sauce, start by add ⅓ cup oil - you can always add more if you want it thinnerif its a marinade you will likely need the full ½ cup or a touch more Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Summer Farro Salad I have never been a fan of caprese salads, my reasoning being threefold: 1) from a nutritional standpoint, they are pretty lame 2) slabs of mozzarella just don’t do anything for me 3) in general, I try to avoid any dish that involves dousing with olive oil. Having gotten that off my chest, here is a caprese dish I can get along with. Farro and barley are nutritional superstars of the grain world – packed with dietary fiber, minerals, amino acids, and protein. From a culinary standpoint, they are incredibly versatile and add a nuttiness and depth of flavor to any dish. Summer Farro Salad Serves: 8-10 side servings Ingredients 2 cups uncooked farro or pearled barley 1/2 tsp salt 8oz mozzarella 1 pint grape tomatoes ¼ cup fresh basil salt and pepper, to taste dressing: 2 tsp balsamic vinegar 2 tsp honey ¼ cup olive oil Print Preparation Add the farro and salt along with 2 3/4 cups water to pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Spread out on a rimmed sheet pan and let cool completely. While the farro cools, cut the mozzarella into small cubes, and the tomatoes in half or quarters, depending on the size. Whisk together the vinegar, honey, and oil to prepare the dressing. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge to have on hand for snacking. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Vaccherin Another of my Mom's incredible recipes that is a perfect way to celebrate the summer and all the delicious berries it has to offer. Getting the stages of "peaks" down can be intimidating, but it is really just about understanding what you are looking for. Soft Peak is when the egg whites start to stiffen and will hold a peak momentarily before melting back into itself. Firm Peak is when you turn the whisk upside down and the peak holds but droops slightly. Stiff Peak is exactly as it sounds, turn the whisk over and the points should hold without drooping. *Take note of what the whites look like with the mixer running at each stage so as you do this more and more, you are able to identify the stage without having to check. Thats when you know you are a pro! Vaccherin Serves: 1 cake to serve 8 Ingredients Meringues: 6 large egg white, at room temp 1 1/2 cups granulated sugar 2 tsp vanilla Whipped Cream & Fruit: 1 1/2 cups heavy cream 2 tbl confectioner’s sugar 1 1/2 pints fresh mixed berries Red Raspberry Sauce: 1 pint raspberries 1/4 cup sugar 2 tbl fresh lemon juice Print Preparation Heat oven to 200°F and trace two 9-inch circle on two sheets of parchment, turn them over and use to line baking sheets. Place egg whites in bowl of electric mixer. beat on high until soft peaks form, about 2 minutes. With mixer on high slowly add 1/4 cup sugar. Continue adding the rest of the sugar, 1 tbl at a time, until whites are very stiff and glossy. Add 1 tsp vanilla, beat until just combined. Divide batter between traced circles and spread to edges of circle. Place in the oven and bake for 3 - 3 1/2 hours, rotating once, until firm and sound slightly hollow when tapped. Make Sauce: combine raspberries, sugar, and lemon juice in a small saucepan over low heat. cook until berries release their juice and just start to break down, about 5 minutes. use a rubber spatula to press berries through a sieve (fine mesh strainer), discard solids and refrigerate. Place on table when ready so everyone can pour the sauce over their own piece. Combine cream, remaining 1 tsp vanilla, and 2 tbl confectioner’s sugar in the bowl of a stand mixer and beat until stiff peaks form. Place one meringue on serving plate and spread 1/2 of whipped cream on top, then half of the berries. Place second meringue on top, rest of the cream and berries. Dust with confectioner’s sugar. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Kale Salad I made this for a potluck dinner because it is super quick (especially if you use bags of pre-cut kale), it can be done ahead of time, it is transportable, and it is best at room temp. When I volunteered my kale salad the response was less than enthusiastic and when I put it on the table, the girls graciously served themselves as small a portion as possible. Once they tried it, however, they loved it, eating every last morsel I brought. Kale Salad Serves: 4-6 servings Ingredients 2 bunches of kale juice of 1 lemon 2 tsp Dijon mustard ¼ cup olive oil 1 tbl salt 2 tsp pepper 2 bartlet pears 1 cup sliced almonds 1 tbl oil 1 tsp salt Print Preparation Steam kale: if you have a steamer, great, use that. If your kitchen (and budget) is too small for such luxuries, use a strainer/colander set over a large pot. Either way, get some water boiling while prepping the kale. If using whole bunches of kale, cut out the stem and chop up into whatever size pieces you like – I would cut each leaf into two strips, stack them, and then roughly cut into ¼ inch strips. Working in batches, steam kale for 3-5 minutes (the kale should turn a deeper shade of green but you don’t want it to start wilting). Put in the fridge to cool while getting the rest ready. Peel each pear and slice into similar size pieces as the kale. Whisk together lemon juice, mustard, salt, and pepper – then whisk in the oil. Pour over kale, toss, and add in the pears. Heat a tbl of oil in a pan, add in the almonds, and give them a toss to coat in the oil so when you now add a tsp of salt, it will stick. * If you are making this to have on hand for the week, I would keep the almonds in a Ziploc to add as you go. If you are serving it up immediately, toss ‘em in. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Spiced Pumpkin Butter I really think this pumpkin-spiced insanity has gone too far. Does it really need to start in august, must every store burn every spice candle at once, and do we really need our nail polish to smell fresh out of the oven? While Chris might argue that my feet could use such a product, I would argue that all this smelling is making me hungry and I’d rather eat my pumpkin-spice thank you. Preferably slathered on a warm piece of bread or muffin perhaps. for the hostess with the mostess – Instead of bringing another candle for your favorite holiday hostess, might I suggest making a big batch of pumpkin butter, finding some swanky little jars like mine , and raking in those brownie points. Aaaand if you are staying for the weekend bring some bread or baked goods to spread it on in the morning. Bonus! Spiced Pumpkin Butter Serves: 6 cups Ingredients 3 lbs (6 cups roughly) pumpkin or squash puree 1½ cups dark brown sugar 4 oz unsalted butter 1 tsp kosher salt 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg, grated ¼ tsp cloves Print Preparation Preheat the oven to 350˚F. In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven. Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through. Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for months. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Sticky Toffee Pudding I am in charge of dessert at the potluck thanksgiving this year and since you all know my feelings towards the usual fare, I will definitely not be making pumpkin pie. Instead I will be making this. Honestly, who would choose pumpkin pie over this!!? The cake is so incredibly moist and only a hint of fruity sweetness, which is why the decadent addition of toffee sauce is perfect. This recipe comes from my days as a pastry chef at Locanda Verde so you know it will be incredible. It has an unusual step of adding the baking powder to the batter at the end, causing it to foam slightly. Trust the process and you will be richly rewarded i promise. Sticky Toffee Pudding Serves: 2 9in cakes Ingredients Cake Ingredients 1 lb medjool dates 2 tsp baking soda 8 oz unsalted butter ¾ cup granulated sugar 4 eggs 1 tsp vanilla extract 2 ½ cups flour 1 tsp salt 3 ¼ tbl baking powder For the Toffee Sauce 8 oz unsalted butter 8 oz (1 cup packed) brown sugar ½ cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F. Butter and flour two 9inch cake pans. Bring a medium pot of water to a boil, add dates and cook about 5 minutes or until you see the skins start to peel. Drain and let the dates cool enough to handle. Meanwhile beat the butter and sugar in an electric mixer until light and fluffy. Then add the eggs one at a time, beating well after each addition and scraping sides. Combine the flour and salt, and add into the batter mixing just until you have a lumpy dough. Once the dates are cool, remove the skin and seeds, and roughly chop. In that same pot, combine dates with 3 ½ cups of cold water. Bring to a boil, stirring some to break up any sticky clumps, then let simmer for 1 minute. Remove from heat and stir in the baking soda (it will bubble up a bit). With the mixer on low, pour in the warm date mixture, scrape down the sides halfway through and after (make sure to scrape all the way to the bottom). The batter will be very liquid at this point. Finally, add the baking powder with the mixer on low. It will foam up a bit. Give the batter a quick turn with a spatula before dividing between the two cake pans. Bake for 30-40 minutes, to test insert a toothpick or small knife into the center and it should come out clean. For the Toffee Sauce: Combine butter, brown sugar, heavy cream, and vanilla in a pot. Bring to a boil and immediately turn heat to low and cook for a minute or two until slightly thickened and completely blended. When the cakes are cool enough to handle, turn them out onto a cake stand or serving platter so that they are upside down. Poke cakes all over with a fork or knife and slowly pour toffee sauce over them, using an offset spatula or knife to spread evenly and to the edge so some of the sauce drips down the sides. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Lamb w/ Mint Chimichurri My Sis and her hubs are on their honeymoon right now in South America - probably arriving in Argentina at this very moment. Despite generously offering the pleasure of my company (and services as a very good sherpa) for all or parts of their trip, I have had to make do with a shared photo stream. Argentina is known for its steaks - cooked very simply, usually on a grill, and served with an herb sauce called chimichurri. It is most often made with parsley and oregano but I am sure it has countless regional and seasonal variations - so I thought why not mint for Easter lamb!? So instead of just waiting for the next photo upload, I have been eating this and imagining I am also riding a horse down the beach or sipping wine by the infinity pool...or just not in another snowstorm. This sauce is perfect with any cut of lamb - I first tried a shoulder roast, which was tasty but for some in the ole peanut gallery it was not quite fatty enough so I went for the rack of lamb next. You really can't go wrong, it is just a matter of taste and how many people you are serving - I found this site very helpful in picking out the right cut. Assuming it ever gets warm enough to grill outside, I would recommend making the chimichurri for any grilling occasion - you can use this recipe as a guide, keeping the proportions but mixing up the herbs. Or go rogue! You do not really need a recipe for a sauce like this once you get the gist (hint: herbs + oil = chimichurri). Try adding some jalapeños or roasted poblanos. Get saucy with your fish or chicken. Go Wild! Lamb w/ Mint Chimichurri Serves: serves 6 Ingredients 2 racks of lamb, frenched* Chimichurri Ingredients 3 cups fresh mint leaves, about 2 bunches 1 cup fresh parsley leaves, about 3/4 of a bunch 3 cloves of garlic zest and juice of 1 lemon 2 tsp red pepper flakes 1 tsp kosher salt 1 tsp black pepper 1 cup olive oil * 1 rack has 8 chops and weighs about 2 lbs. "Frenched" means that the bones have been cleaned, making a nice handle as well as an elegant presentation - if you do not see this at the grocery store, just ask the butcher Print Preparation Make the chimichurri: combine all ingredients except olive oil in a food processor and pulse until everything is evenly minced. Turn processor on and slowly drizzle in the olive oil - you want to do this in a slow,steady stream so that the sauce emulsifies and won't separate later. Store in the fridge if not using immediately - the chimichurri can be made a day or two in advance, just bring to room temp before serving (do not microwave!!! just let it sit out). Preheat oven to 400˚F. Heat a large ovenproof sauté pan with a few tablespoons of oil and generously season the fatty side of the racks with salt and pepper. Once the pan is really hot (almost smoking), place the fatty sides down and let sear untouched for 2-3 minutes, or until a dark golden brown. Flip the racks and put pan into the oven to finish cooking, about 10 minutes.* Let meat rest 5-10 minutes before serving. *Insert a thermometer into one end of the rack (right in the center of the chop so you do not hit any bone). Medium Rare: 145˚F Medium: 160˚F Well-Done: 170˚F Click [b][url href=" http://www.americanlamb.com/lamb-cooking-temperature-chart/ " target="_blank"]here[/url][/b] for a full time/temperature chart. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

8 < Back Bread Baking Basics BREAD MAKING EQUIPMENT HOW TO MAKE A CRUSTY LOAF OF BREAD BREAD MAKING – RECIPE FUNDAMENTALS What I make most often is a simple crusty loaf of bread, one that is perfect when toasted with a little butter and jam in the morning, or sandwiched with some meat and cheese for lunch or sliced up and dunked into a big bowl of soup for dinner. But it is not always the exact same loaf. This is where the beauty of bread comes in. I don’t want to get caught in the technical weeds but bread recipes are all about what are called “baker’s percentages”. So in any given recipe the flour amount is always equal to 100% and everything else is proportional to that – the most important being the water or hydration percentage. In my basic recipe I like about 50% hydration so if I use 800grams of flour, I know i need 400grams of water. Where this comes in handy is if i want to make a whole wheat loaf, I can vary how much whole wheat flour vs all purpose flour i want to use – I just need it to add up to the 800g of total flour. From there you can then start to think about flavorings like toasted fennel seeds and/or add ins like cheese or nuts. These things get added in after you have mixed the dough to a shaggy stage and determined that there is enough hydration in the dough – some flours, like whole wheat, will require a little extra water added in as you mix (see below for how to determine this). Basic Bread Dough 400g warm water 1 packet yeast 800g flour 15g kosher salt Semolina Parmesan and Black Pepper 400g water 1 packet yeast 550g all purpose flour 350g semolina flour 15g kosher salt 150g Parmesan, freshly grated 5g black pepper (or a few grindings from your pepper mill) Whole Wheat Walnut Raisin 400g water* 1 packet yeast 400g all purpose flour 400g whole wheat flour 15g kosher salt 250g walnut pieces, toasted (about 2 cups) 300g raisins (also about 2 cups) Shaggy dough stage: This is what a nicely hydrated dough should look like. BREAD MAKING – THE MIXING PROCESS Once you have decided on the kind of bread you will make and have your ingredients ready, you will again follow a basic process that you will learn to adjust as needed (remember that once mixed bread becomes a living thing that reacts to its environment and treatment). Whisk the yeast and warm water together in the bowl of an electric mixer. Add the remaining ingredients on top (not the add ins like nuts or cheese). Using the dough hook, mix on low speed a few minutes until the dough starts to come together and looks shaggy. Stop the mixer and feel the dough, pinching it in a few different places. If it feels firm and dry or if you see any dry flour at the bottom of the bowl you will need to add water – start with a few tablespoons and mix a minute or two and check again. When it feels soft and moist you are good to go. Add your add ins and flavorings here. Mix on medium speed for 5-7 minutes until the dough smooths out and starts to pull away from the sides of the bowl or forms a kind of lump around the dough hook. Cover with plastic or a damp towel and let sit at room temperature for about 3 hours or until doubled in size. If your kitchen is on the chilly side add some time to this and if it is nice and toasty, check on the dough sooner. BREAD MAKING – SHAPING & BAKING Shaping is really recipe dependent – are you making a baguette? A boule? Or perhaps something fancy like a fougasse? The baking will obviously be different as well as some breads like naan are cooked in a pan or on a grill as opposed to in the oven. So, here we will go over my basic shaping and baking process for my large crusty boule (aka big round loaf). Have a wide rimmed bowl ready with a piece of parchment laid over it, dusted with some flour. Scrape dough out onto a generously floured work surface. Fold the edges of the dough into the center, making a kind of package. Flip the dough over so these folded seams are on the bottom and start to roll or push the dough in a circle to further tuck these seams in and tighten the smooth top of the boule. When it feel nice and tight and there are no air bubbles under the surface, place the boule onto the floured parchment, nestling it into the bowl for its last rise before cooking. Cover it again with plastic wrap or a damp towel. Place your large cast iron pot or cloche into the oven and heat the oven to 475 F. Give the oven at least 30 minutes to heat as you want it and the pot really nice a hot. Your bread is ready to bake when you give it a gentle poke and the indent slowly comes back out. If it stays indented, it needs more time. Score your bread just before putting it into the oven. Slashing it with a very sharp razor blade or small serrated knife in quick motions – making any pattern you like. I usually do one deep cut down the center and two smaller slits on either side of that. Take the pot out of the oven and lower your bread into it using the parchment so as not to burn yourself. Cover and bake for 25 minutes. Remove the lid and bake another 25 minutes or until a nice dark golden brown with a few almost burnt edges at the slash marks. Immediately remove from the pot (using the parchment again) and cool on a rack for at least an hour before slicing it. HOW TO START (AND MAINTAIN) A SOURDOUGH STARTER Combine 1 cup of warm water with 1 cup of flour (i like to do a mix of all-purpose and whole wheat) in a small jar or container. Mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with plastic wrap or a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days. Once the starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix, a half cup of each roughly. When starter begins to rise and fall predictably and takes on a slightly sour/tangy smell, it’s ready; this should take about 1 week. You can continue to keep the starter at room temp if you will be using it somewhat regularly If you will be using it more sparingly put it into the fridge and feed it once a week. When you want to use it, take it out of the fridge and feed it a day or two before you need it. The night before you will make your bread, discard all but a few tablespoons of your starter and mix it with a cup of warm water, stirring to disperse it before mixing in a cup of flour. Let sit, covered with a towel at room temp for 12 hours. To test for readiness, drop a tablespoon into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment. You wont use all of the prepared starter in your dough so whatever is left over is your starter so continue to feed as above. Previous Next

< all recipes Almond Semifreddo w/ Strawberry Rhubarb Compote Memorial Day weekend might be wrapping up but that means summer has officially arrived. And it’s a short work week so we’ve got that goin’ for us! This has already become a summer staple – i mean testing these recipes is a tough job but someone has to do it and I plan to mix things up as more summer fruits arrive (I am particularly excited about some sort of peachy goodness). Almond Semifreddo w/ Strawberry Rhubarb Compote Serves: 6-8 servings Ingredients Whipped Cream: 2 cups heavy cream Almond Crunch: 1 cup sliced almonds, lightly toasted ¼ cup sugar ½ cup (4oz) almond paste ½ tsp kosher salt Custard Base: 1 egg 2 egg yolks 1 tsp vanilla ½ tsp kosher salt ½ cup sugar 2 tbl water Rhubarb Compote: ½ lb rhubarb, cut into ½ inch pieces ½ lb strawberries, hulled and quartered ½ cup sugar juice of 1 lemon Print Preparation Make Whipped Cream: Whip the heavy cream to stiff peak and set aside in the fridge. Make Almond Crunch: Combine almonds, sugar, almond paste and salt in a food processor and pulse until the mixture looks like wet sand. Set aside. Make Custard Base: Combine egg, egg yolks, vanilla and salt in the bowl of an electric mixer fitted with the whisk and mix on med/high speed until pale yellow and ribbon consistency, about 5-7 minutes (test this by lifting the whisk out, whatever drips off should stay on the surface for a second then disappear). In a small sauce pan combine ½ cup sugar with the 2 tbl water and mix to get all of the sugar wet. Bring to "soft ball" stage (235˚F) and immediately pour into egg mixture - pour very slowly (allowing sugar to run down the side of the bowl) with mixer on low/med. Once all of the sugar is added, increase mixing speed and whip until the bowl feels room temp - about 5 minutes. Fold whipped cream into the egg mixture then add about a ½ cup of this to almond mix so it becomes pasty and clumpy. Assemble: Line a 9x4 loaf pan with parchment. Add about ⅓ of the the whipped cream mixture, top with ½ of the almond mix and repeat layers so you end with the cream mix on top. Freeze a few hours - 8 is ideal but 4 will do. Make Rhubarb Compote : Combine compote ingredients in a large bowl and toss to coat the fruit in sugar. Let this mixture macerate in the fridge for 1-3 hours. Cook over low heat until the fruit starts to break down, about 10 minutes. Let cool before serving To serve , remove from loaf pan using the parchment - if it feels stuck let sit a minute or dip the pan quickly in hot water. Slice with a knife (run under hot water if you are having trouble). Serve with Strawberry Rhubarb Compote This will keep for a week in the freezer - once it is frozen wrap with plastic. If you aren't a fan of almond flavor - substitute any nut you like, adding an extra cup to substitute for the paste - just know the consistency of the mix will be different but it will absolutely work. If you dont' have rhubarb use any fruit you want! Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Turkey Burgers with Wasabi Yogurt Sauce After Christmas Chris, along with about 20 guys on his desk at work, joined a weight-loss pool to lose 7% of their body weight. Because he still did not have any time to work out, it came down to eating…or me making him healthy food. I didn’t change my way of cooking but all of a sudden what he used to turn up his nose at as health food, became a delicious, hearty meal. I did, however, find myself in a bit of a rut having to make healthy dinners every night. I could eat soup and bread all day, every day, but after about a month of mostly soup, Chris texted me on his way home “lets try turkey burgers”… Feeling slightly offended that all my slaving over soups wasn’t enough, I responded “why don’t YOU try turkey burgers”. And he did! They were scrumptious – especially the next day halfway through a 12 mile, 3500 vertical ft, hike (if you look closely at the pic below you can see the manhattan skyline, incredible). So I had to rethink my previous disdain for non-beef burgers, the same way Chris had come around to my soups. The key is not to eat it instead of a juicy cheeseburger, but as a separate entity, delicious in its own right. This rendition came from my suggestion last week of putting wasabi into greek yogurt and having some leftover pickled onions. Since I like to add caramelized onion to the turkey meat, I sautéed the rest of the onion with some baby bok choy and soy sauce. You can also try these burgers with a spicy chipotle sauce! Turkey Burgers with Wasabi Yogurt Sauce Serves: 4-6 Burgers Ingredients 1 lb ground turkey ½ cup sautéed onion 2 tsp fresh ginger , grated 2 tsp kosher salt 2 tsp black pepper 1 egg white 5-6 hamburger buns or sourdough rolls Wasabi Yogurt Sauce: 6 oz greek yogurt 1 tsp wasabi powder 1 tsp warm water Pickled Onion: ½ red onion ½ cup white vinegar ½ tsp salt ½ tsp sugar Print Preparation Make the pickled onions: slice the red onion in half lengthwise and then slice as thinly as possible and mix with salt, sugar, and vinegar. Let sit for about an hour in the fridge, then strain. For the wasabi yogurt: In a small bowl mix the wasabi powder with warm water and let sit for a few minutes, then mix in the yogurt. For the burgers: Sauté about ½ a white onion, diced, until caramelized – set aside to cool. Combine turkey meat, caramelized onion, ginger, salt, pepper, and egg white. If you have a scale, cover it with a piece of plastic wrap (if not you are just going to eyeball the size of each burger), and have a plate ready for the formed patties. Then, get in there with your hands to mix everything together. It will be quite sticky and tough to work with but don’t get discouraged – form 4oz patties, trying not to overwork the meat. Heat 2 tbl oil in large skillet and add the burgers. Over med-high heat cook patties, covered for 5-7 minutes (until dark golden brown on bottom), flip and cook another 5-7 minutes uncovered. A thermometer should read 160˚F – they will carry-over cook those last 5˚. If you don’t have a thermometer, just cut into one to make sure there is no pink. Serve on a bun with pickled onions and a dollop of wasabi yogurt. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Zucchini Pasta w/ Parmesan and Black Pepper Zucchini Pasta w/ Parmesan and Black Pepper Serves: 4-6 servings Ingredients 4 zucchini 1 lb pasta* 2-3 tbl olive oil ½ cup / 4oz Parmigiano Regiano, grated ½ cup / 4oz Gruyere, grated salt and pepper Print Preparation Cut each zucchini into pieces that are roughly the same size and shape of your pasta. You can prepare the zucchini a day or two in advance and store it in an airtight container in the fridge. Bring a pot of water to a boil, tossing in a generous amount of salt. Cook the pasta according to the label - i like to go with the lowest number in the given range so that the pasta comes out of the water slightly al dente. While the pasta cooks, heat the olive oil in a large sauté pan. Add the zucchini, a large pinch of salt and cook for 5-10 minutes, stirring occasionally. You want the zucchini to just begin to cook on the outside while maintaining its refreshing snap on the inside. Stir in both cheeses and the cooked pasta. Season with salt and lots of black pepper. Serve immediately. Notes * I use Gemelli pasta for this because i really like the zucchini cut in this way - it cooks beautifully and does not fall apart. If you can't find gemelli or want to use something else there is no law against it, just cut your zucchini to match the pasta's shape. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast