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< all recipes Butternut Squash Biscuits with a Maple-Chipotle Glaze Just before I left Locanda Verde, the pastry team was in the midst of helping Chef Carmellini test some of the recipes for his next cookbook. I know, tough life right? So when I bought the book I immediately turned to the back to see if I recognized any of the recipes. This biscuit recipe jumped out at me – I remember hearing rumors of a butternut biscuit but alas I never got to try it. Let me just say, they are incredible and it is taking every ounce of my self-control not to eat all twelve. Luckily I anticipated this and made them just in time for my brother’s visit home. Butternut Squash Biscuits with a Maple-Chipotle Glaze Serves: 12-16 biscuits Ingredients Biscuits: ⅓ cup butternut squash, mashed or pureed* 1 cup buttermilk 1 ¾ cup all-purpose flour ¼ cup whole-wheat flour 1 tbl baking powder ½ tsp baking soda 2 tsp kosher salt ¼ tsp black pepper ½ tsp chipotle chili powder pepper 6 tbl unsalted butter, cold *if using a whole butternut squash, cut in half lengthwise, scoop out the seeds, and roast in 400˚F oven for about 45 minutes, until fork tender. Once cooled, scoop out the meat. Glaze: 2 tbl water 4 tbl unsalted butter ½ cup maple syrup ½ tsp salt ¼ tsp chipotle chili powder Print Preparation To make the biscuits: Preheat oven to 400˚F. Place squash in a bowl, add the buttermilk and mash everything together until well combined. Set aside. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, pepper, and chili powder in a medium-sized mixing bowl. Cut the cold butter into ¼ cubes and add to flour mixture. I like to use my hands to work the butter into the flour (if you have a pastry cutter that works too but isn’t as fun). You want the flour to be slightly damp and the average size of the butter chunks should be the size of a pea. Make a well in the center and pour in the buttermilk squash mixture. With a spoon (or your hands!) gently mix everything together until there is no dry flour at the bottom of the bowl. Dust the counter with flour and turn the dough out onto the work surface. Make dough into a disc, dust the top with flour, and press out evenly to about 1 inch thick. Cut out biscuits – a 2in round will make about 12 but any size will work and if you do not have a cookie cutter you can either use the top of a glass or use a knife to cut into pie slices. Place biscuits on a parchment-lined baking sheet (if you don’t have parchment they will come out just as delicious). Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes. They should be pretty firm and golden brown on the bottom. Let cool while you make the glaze. To make the glaze: In a small pot, bring 2 tbl of water to a boil and whisk in the butter (keep whisking until totally melted) Add in the maple syrup, salt, and chipotle powder. Whisk until shiny and totally combined. Turn the heat to low and let bubble away until ready to use – 20 to 30 minutes – which will allow it to thicken slightly and the flavors to meld. 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 Chocolate Pretzel Caramels I bought the Liddabit Sweets cookbook on an impulse - because I really cannot control myself when it comes to such things. I have never even tried their candy! But since I bought it, I was determined to use it. It did not take long to find a recipe that stopped me in my tracks: beer + pretzel caramels. Woah. I had to give these a go. The beer flavor comes from reducing 6 bottles of ("preferably locally brewed") beer into ½ cup, which takes about 3 hours. Perhaps the beer I used was not sufficiently potent, or maybe I did not reduce it enough - confession: after 3 hours I just wanted to get on with making the candy and only reduced the beer to ¾ cup - but my caramels did not have much of a beer flavor. My apartment however had plenty, smelling like a frat house the morning after a party for days. For this reason I have substituted molasses for the beer reduction. This recipe was about getting out of my comfort zone. Making caramel seems like a daunting task but it is really just about being present, paying attention to what you are doing and having your ingredients prepped. All you need is a candy thermometer and, in the words of the amazing Julia Child, the "courage of your convictions" because when you are alone in the kitchen "whoooo is going to see!" - watch her potato show for some inspiration (about 14:30 min into episode). The caramels are perfectly delicious at this point (sans chocolate) but really, what is not made infinitely better with chocolate!? Tempering chocolate is another thing that feels technically daunting, but don't be fooled. Again it is really just about a candy thermometer - if you are a food nerd, you can read about the technicality of it all here - but all you have to know is that tempering prevents your chocolate from looking chalky and gives you that lusciously glossy finish. Chocolate Pretzel Caramels Serves: 40-50 candies Ingredients 3 cups sugar 1 stick unsalted butter, cut into pieces 1 cup heavy cream 2 tsp kosher salt ½ cup molasses or maple syrup 3 cups pretzel bits* 12 oz dark chocolate (for tempering and dipping) Print Preparation Grease the bottom and sides of a 9x13 rimmed baking sheet or casserole pan (just not a glass one) – line with silpat or parchment (optional but will make your life easier later). In a large (6-8qt) wide-rimmed pot combine the sugar, butter, heavy cream and kosher salt. Stir with heatproof spatula to moisten all of the sugar and bring to a boil over high heat. Reduce heat to medium, insert candy thermometer, and cook, stirring occasionally, until the thermometer reads 240˚F/115˚C (soft ball stage) – 10-15 minutes. At this point you want to watch the pot carefully and have your pretzels and prepared pan ready. Stirring more frequently, cook until thermometer reaches 252˚F/122˚C (hard ball stage). Remove the pot from heat and stir in the molasses, then the pretzel bits. Mix thoroughly (but quickly) scraping the bottom to incorporate everything. Pour the caramel onto prepared sheet pan and spread with spatula, trying to distribute the pretzels. Allow to cool 1-2 hours, until firm to touch. Once cool, run a knife around the edge of the pan and turn it out onto parchment-lined cutting board. With a sharp knife, cut caramels into 1- by 1½ -inch pieces and put into fridge while you prepare the tempered chocolate (instructions below). Then dip caramels so bottom half has a nice coating of chocolate and let cool until chocolate has set. Store caramels in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before eating! Tempered Chocolate: Bring a pot of water to a steady simmer – choose a pot that allows a (metal or glass) bowl to sit on top without touching the water. Place ¾ of the chocolate in bowl over the simmering water and bring to 115˚-120˚F. Remove from heat and add in the rest of the chocolate – this is called “seeding” the melted chocolate, which helps to bring the temperature down. Bring the chocolate to 80˚F, stirring constantly. Once at 80˚F place bowl back over simmering water and bring chocolate up to 88˚ - 90˚F (over 91˚F and you will have to start the process over). Chocolate is ready for dipping! Keep the thermometer in the chocolate and if the temperature drops below 88˚F just put the bowl back over simmering water for a minute. Notes smash pretzels into ¼ - ½ inch pieces – I used Snyder’s nuggets – sift the crushed bits to get rid of all that pretzel dust that will ruin the smooth texture of the caramel. 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 Grilled Lemon Ricotta & Garden Greens Pizza The recipe really came together standing in my Dad’s garden with a colander full of freshly cut greens and while a big salad is always an excellent addition to any meal, I wanted to spice things up a bit (yes, this seems to be a recent problem i’ve been having). Since steak was on the menu and I usually make bread, i thought well heck why not make pizza dough and hang with the boys by the grill. While I of course recommend making pizza dough, I understand that it is summer and we all want to be playing outside so you can either get dough in the grocery freezer section or if the store has some tasty naan or flatbread by all means, go for it. It will still be scrumptious! Grilled Lemon Ricotta & Garden Greens Pizza Serves: 1 pizza Ingredients 1 recipe pizza dough* 2 cups whole milk ricotta 2 lemons, zest and juice ½ cup olive oil lots of fresh lettuce salt and pepper *You can also find pretty decent pizza dough in your grocery freezer section or to go the simplest route get some store-bought naan (whole foods sells a tasty one) and all you have to do is heat it up on the grill - i mean no judgements here, this recipe is really about easy fresh grilling. Pizza Dough 1 packet active dry yeast 1¼ cups lukewarm water 3 cups all-purpose flour ½ cup semolina flour (optional) 2 tsp kosher salt ¼ cup olive oil Print Preparation Heat your grill to its hottest setting. Divide pizza dough into 4-6 equal pieces depending on if you want individual pies or more of a crowd-pleasing appetizer size. Roll them out and cover with a towel to rest for 15-20 minutes while you prepare the toppings. Add the zest of both lemons to the ricotta as well as the juice from one of the lemons and season with salt and pepper. Whisk the juice of the other lemon with the olive oil, season with salt and pepper and use this to dress your garden greens (you might not need all of it). Add a touch more olive oil into the used dressing bowl - this will be for brushing the pizza dough. Brush one side of dough with olive oil and place that side onto the grill. Brush the top side quickly and close the grill. Let cook 2 minutes and flip once the dough has some nice grill marks. Cook another 2-3 minutes on the other side. Let cool slightly. Top pizzas with ricotta and dressed greens. Enjoy promptly! Pizza Dough Instructions Whisk the water and yeast together in the bowl of a mixer and let sit a minute. Add the flour, salt and olive oil and mix on low speed until it starts to look shaggy. Stop the mixer and pinch some of the dough - if it feels soft and moist it is on the right track, if it feels wet add a few tablespoons of flour at a time to get right consistency, if it feels dry and/or tight add a tablespoon of water at a time. Continue mixing on low-medium speed until the dough looks smooth and forms a ball around the dough hook (3-5 minutes). Cover the bowl with plastic wrap and set aside to rise for 1-2 hours - the warmer your kitchen the faster the dough will rise - I try and put it in the warmest spot, like away from the ac, but don't worry too much about it. If you do not have flexibility make the dough a day or two before and let rise in the fridge until you are ready to use it. Divide dough into desired number of pizzas. Roll each piece into a ball, let sit 20 minutes (if you can, it will be easier to roll out). Generously flour your work surface before rolling out using a rolling pin and gently stretching over the backs of your hands. Place rolled out pizzas on parchment, cover with plastic or a clean dish towel and let rest another 20 minutes. Follow cooking instructions of your particular recipe. 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 Toasted Coconut Meusli Happy February! I am sorry for my absence last week – I am sure you were all at a total loss as to how you could go on without a recipe from yours truly but I hope you managed and had a lovely weekend. I sure did. I had the apt all to myself and no plans on the ole calendar, which means I got to stay in my pjs, cook lots of tasty things and binge watch vintage Barefoot Contessa on Netflix alllll day. Heaven. This Toasted Coconut Muesli is one of the items I made and it is my new favorite breakfast of choice. It is a perfect balance between oatmeal and granola – a little soupy and a little crunchy and you can pretty much toss whatever you want in there. So if you don’t like coconut, no worries! sub in some seeds or different nuts or just leave it out. After soaking overnight, top it off with yogurt, jam, a dollop of peanut butter, or heck why not some granola for good measure. The possibilities are endless. Toasted Coconut Meusli Serves: 8-10 servings Ingredients For the Muesli Mix: 1 cup unsweetened coconut flakes 1 cup slivered almonds 4 cups thick cut rolled oats (I like Bob's Red Mill brand) ¼ chia seeds (optional) 1 cup golden raisins Single Serving Muesli: ½ cup Muesli Mix ½ - ¾ cup milk (almond, coconut, skim, whole, whatever you like) ½ apple, cut into small cubes Print Preparation Preheat the oven to 350˚F. Spread the coconut flakes on a sheet pan and toast until golden (about 5-7 minutes). Toast the nuts separately because they will take longer. Once cool, combine the coconut flakes and nuts with the rolled oats, chia seeds and raisins in a large ziploc or tupperware. This will keep for 2-3 weeks if kept nicely sealed. To prepare your single serving of muesli, combine ½ cup of the dry mix with the cubed apple and ½ - ¾ cup of milk (enough to just cover everything. Give it a stir and let soak in the fridge overnight (or at least a few hours). In the morning add some additional fresh fruit, yogurt, more toasted nuts whatever you like! 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 Miso Mushroom Dumplings I recently got this fabulous little steamer and have been agonizing over what to make first...I'm sure you can all relate. I do not usually like dumplings all that much because I find (and this is a sweeping generalization) that they kinda all taste the same. Which leads me to my next point that something filled with shrimp should not taste like something filled with pork. Just sayin. So. Dumplings. Clearly I immediately ruled out a pork or shrimp filling, so vegetarian was next up. Mushrooms! The meatiest non-meat there is! The tofu binds everything together and makes the filling super velvety - and with no egg you don't have to worry about cooking anything to the right temperature. I thought the first use of my new steamer demanded home made dough which I certainly do not expect of everyone but I dare you to try. It is not any more difficult, it just adds to the time. But get a helper or two, entice them with some adult beverages, and get an assembly line going!! Instant party. The recipe makes a fair number of dumplings because I figure once you are at it, you might as well get your dumplings worth - meaning pop uncooked ones in the freezer for a rainy day. You can thank me when that day comes. Miso Mushroom Dumplings Serves: 25-30 dumplings Ingredients 12 oz shitake mushrooms, stems removed and sliced 2 tbl toasted sesame oil (plus more for sautéing mushrooms) 2 tbl soy sauce 2 tbl miso paste 1/4 cup scallions 1/4 cup firm tofu 1/4 cup edamame 1 tsp sriracha (optional) 25-30 wonton wrappers or 1 dumpling dough recipe (below) soy sauce or ponzu for dipping dumpling dough ingredients 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 tsp salt 3/4 cup water Print Preparation Heat a few tablespoons of sesame oil in a large skillet and sauté mushrooms until they have released their moisture and gotten some color, about 7 minutes. Combine the rest of the ingredients (except wonton wrappers in a food processor and pulse to combine - you just want small pieces not a puree. Spoon a tablespoon of filling into each wrapper and use a finger to dab some water around the edges. Fold wrappers over filling and pinch to seal shut. If you are not going to cook immediately, place dumplings on parchment, under a nice damp towel and refrigerate until ready (I'd say up to 24 hours, anything more and you should freeze them - see note if so). Place dumplings in parchment-lined bamboo steamer with enough space between them so that they are not touching. Steam dumplings over simmering water for 10-12 minutes.* *If you do not have a bamboo steamer (and/or you want to pan fry your dumplings) you can heat up oil in a large skillet, once the dumplings have browned on the bottom pour enough water into the pan to cover dumplings about 1/4 inch - careful it will splatter - cover and cook 10-12 minutes. dumpling dough instructions Combine flours and salt in a food processor. Bring water to a boil then let sit 30 seconds. With the food processor running slowly pour water in. As soon as it is all in, stop to feel the dough - it should feel slightly damp but not wet and should stay clumped when you pinch it together. Process for another few seconds, until the dough forms into a rough ball. Knead on the counter into a ball and place in a ziploc bag to rest for 20 minutes. When ready to use, roll dough into a long rope about 1/2 thick. Cut into 1/4 - 1/2 inch segments and roll these into circles. Keep dough under a damp towel or paper towel while you are working on it so it does not dry out. *if you do not have a food processor, combine flours and salt in a bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup boiled water in a steady stream. You want to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add more water one teaspoon at a time. 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 Fall Farro Bowl w/ a Chipotle-Maple Dressing Like most people, I find it hard to let go of summer, but since food is literally all i think about what I am most sad about is the fact that it will be a whole year until I get to eat tomatoes still warm from the sun or peaches so juicy you have to eat them over the sink. I am still a little emotional about it. But a few chilly rain-filled days have lessened the pain and stirred those fall cravings for warm spices, fuzzy sweaters, and harry potter ahem i mean a really serious book to cozy up with. This grain bowl recipe will ease us into all of that while keeping it simple and light. The chipotle maple combo is just out of this world. My Dad liked it so much at dinner he actually had it for breakfast which says a lot given that he is a serious yogurt/granola parfait guy, so yeah I am going to just stop rambling here and let the pics do the rest. How perfect is this for lunch!!? Or a picnic in nature to experience fall foliage! Exciting stuff. Fall Farro Bowl w/ a Chipotle-Maple Dressing Serves: 4-6 servings Ingredients 2 cups farro 1 cup apple cider vinegar 1 butternut squash, peeled and cubed 2-3 tbl olive oil 2-3 tbl maple syrup 2-3 apples (my fave are honeycrisp) a few handfuls of arugula dried cranberries toasted walnuts Chipotle-Maple Dressing: 1-2 tsp chipotle puree 3 tbl maple syrup 3 tbl apple cider vinegar ½ cup olive oil salt and pepper Print Preparation Preheat oven to 450˚F. Toss cubed squash in olive oil and maple syrup, season with salt and pepper and spread out on a baking sheet. While the oven heats up, cook the farro. Combine the farro, cider vinegar and 3 cups of water in a pot - always look at the packaging for grain to liquid ratio but for farro it should be 1 cup grain to 2 cups liquid. Bring to a boil and simmer for about 30 minutes, until the farro is tender but still slightly al dente. Drain off any excess liquid. Roast the squash for 15-20 minutes, until it is fork tender. To make the dressing, whisk together the chipotle puree, maple syrup and cider vinegar then slowly drizzle in the olive oil while continuing to whisk. Season with salt and pepper. Toss everything together and when ready to eat, add the dressing (you may not need all of it depending on how much arugula you have added). 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 Fig & Mascarpone Scones I have to admit that I started out the year feeling uninspired to cook and grocery shopping was just not going to happen given the frigid temperatures outside. But after a few days in the Caribbean sun, I felt rejuvenated and ready to get back to work. I don't know what caught my attention with this recipe, I don't usually go out of my way for figs (I have even been known to make fun of those who pick fig newtons as their cookie of choice) but whatever the reason, I sure am glad I tried these. They are incredibly moist and flakey almost like a biscuit but with a little more hefty goodness to them. A perfect scone. If figs aren’t your thing, swap in whatever you like! Apricots? Blueberries? Raisins? Toasted pecans? You get the idea. I doubled this recipe and put half in the freezer just in case I hit another cooking slump. They freeze beautifully and if you are already putting in the work, why not stock up for a rainy day - or the next polar vortex. Fig & Mascarpone Scones Serves: 10-12 scones Ingredients For the Scones: 4 oz (1 stick) unsalted butter 2 cups all-purpose flour 1 cup whole wheat flour ¼ cup granulated sugar 1 tbl baking powder 1 tsp kosher salt ½ cup chopped dried figs ¾ cup half and half (plus more for brushing tops of scones) 2 eggs ¼ cup mascarpone 2 tbl fig preserves or jam sugar in the raw, for dusting (optional) For the glaze: ¼ cup fig preserves or jam 2 to 3 tbl water Print Preparation Preheat the oven to 425˚F and line a baking sheet with parchment. Cut butter into small cubes and put into fridge while preparing other ingredients. In a large bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter into dry ingredients: this can be done using the paddle attachment of an electric mixer, a pastry blender, or your fingers. If using your hands, pinch butter cubes between fingers, working flour into the butter until about the size of an almond. Stir in chopped figs. In a different bowl, whisk together cream, mascarpone, eggs and 2 tbl of fig preserves. Add this into the flour mixture, mixing just until combined Scoop dough out onto a floured countertop and form into a disc about 1 inch thick. Using a round cookie cutter (I used a 1½ inch cutter), cut out scones and place onto prepared baking sheet. Brush tops with half and half and sprinkle with sugar in the raw if desired.* Bake 15-20 minutes, rotating pan halfway through. While scones are cooking, make the glaze: in a small sauce pan over low heat, combine preserves and water. Cook, whisking often (to prevent the sugar in the jam from burning) until warmed through and the water has fully mixed into jam. Drizzle glaze over warm scones and serve immediately. *if you want to freeze scones, place on a parchment-lined flat surface (whatever will fit into your freezer) and place in freezer. Once frozen, scones can be put into a Ziploc bag and kept for up to [b]6 months[/b]. [br]There is no need to fully thaw before cooking, simply remove from freezer, place on parchment-lined baking sheet and continue with instructions. 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 Fregolatta (Cranberry Crumble Bars) I am helping to organize my building’s holiday party next week and am in charge of sweets and beer. The two most important elements of any party in my book. Since this will be the first time meeting most of my neighbors I want to make a good first impression, win them over with lots of buttery goodness but you know not make it seem too obvious or like I had tested the recipe 3 times. More like oh! these silly things i just threw together from my run to the farmers market this morning. I have to say that these are the best thing i’ve made in a while – just plain scrumptious and dang they were easy to make. I even went all fancy and made my own jam which is not necessary but the cranberry quince and rosemary flavor combo was pretty epic…if I do say so myself. If you go with a store bought jam, I would suggest something on the less sweet, more tart and flavor packed side (a sour cherry perhaps or something in the marmalade family). But if you are feeling jammy i have included the recipe for the Cranberry Quince Jam – and by recipe I mean list of things you put in a pot and stir once or twice. Fregolatta (Cranberry Crumble Bars) Serves: 20 squares Ingredients Cranberry/Quince Jam: 1 lb fresh cranberries, rinsed 3-4 quince, peeled and cut into small pieces 1 cup brown sugar 1 tsp kosher salt 2-3 sprigs rosemary juice and zest of 1 lemon Shortbread/Crumble: 12oz / 3 sticks unsalted butter, at room temp ½ cup / 100g granulated sugar ½ cup / 100g dark brown sugar 3 cups / 360g all-purpose flour ½ tsp kosher salt 1-2 cups jam* 1 cup / 80g sliced almonds Print Preparation Jam Instructions: Combine all of the ingredients in a pot along with ½ cup of water and bring to a boil. Reduce the heat and simmer until thickened, about 1 hour. Remove the rosemary sprigs. Store in the fridge for a few weeks. Shortbread & Assembly: Preheat the oven to 350˚F and line a 9x13 casserole dish with parchment, leaving some overhang on the side for easy removal. Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is very light in color, about 3 to 4 minutes. Use a rubber spatula to scrape down the sides of the bowl. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the butter mixture and mix on low just until combined - its ok for it to look crumbly but it should hold together when pinched. Separate out about ⅓ of the mixture and put into the freezer while you press the rest of the dough into your prepared pan. If the dough is sticky, chill it in the fridge for 10 minutes or use another piece of parchment to press it out. Spread the jam in a thin even layer over the dough, leaving a ½ inch border at the edge. Remove the dough from the freezer and crumble it over the jam along with the almonds. Bake for 30-40 minutes, until the top is golden brown. Cool completely before slicing into squares. Store at room temp, wrapped in plastic wrap, for 3-4 days. *This can be made up to 1 month in advance - following steps through assembly, wrapping it in plastic and placed in the freezer. Bake time should be about the same straight from the freezer. 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 Parmesan Broth The perfect antidote to the relentless winter weather. Not only is this stock incredibly flavorful but it will also make your apartment smell ridiculously good - which I particularly like because usually when I have been cooking all day, by the time Chris gets home any good smells have melded and morphed into someone else's elevator-landing dinner and before Chris can control himself his face contorts and an "ugh whats that smell" slips out. But not this time!! Victory is mine! The Parmesan rind is every chef's best kept secret - it imparts a depth of flavor that is savory and decadent and salty and sharp and so many other things we love. If you do not go through blocks of Parmesan on a regular basis you can either save the rinds as you go - placing them in a ziploc bag and keeping in the freezer until you have amassed a small collection - or Whole Foods sells packs of just rinds (or just ask at your store's cheese counter). Use this in place of chicken or vegetable broth. I will be putting it in the Ribollita I make tonight but I also think it would make this Mushroom Farro even more delicious (pardon the terrible photos in these old school recipes!! yikes!). Parmesan Broth Serves: approx 2-4 quarts Ingredients 5-6 Parmesan rinds 4-6 quarts of water lots of herbs shallots garlic cloves black pepper corns Print Preparation Place everything into a large pot, bring to a boil and reduce to simmer for a few hours. Strain and cool. Store in the fridge or freezer. 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 Black Bean Soup Since winter can’t seem to take the hint that we are so over this weather, I think a warm, hearty soup is in order. I love soup – it is what I live on this time of year and for me it almost makes me like the cold…almost. I mean, who wouldn't want to curl up on the couch with a warm bowl of soup, a glass of wine, and maybe some House of Cards? Sounds like a perfect evening to me. This recipe feeds a crowd because I really think you should only make soup in large batches, freezing it in 1-2 person portions so you always have a warm bowl of soup at the ready to get through these months of hibernation. As the daughter of a proud West-Texan, I love chiles of all kinds and try to sneak them into any dish I can – which was a no-brainer here as black beans and chiles are meant for each other. I used two kinds of peppers in the soup: bell peppers for a touch of sweetness and poblano peppers for some smoky spice. I make soups to stock my freezer - freezing in quart containers which are perfect for two for dinner (with a crusty hunk of bread or warm piece of cornbread). Black Bean Soup Serves: 6 quarts Ingredients 2 lb black beans, soaked overnight (if possible) 3 red bell peppers 3 poblano peppers 2 yellow onions, diced 2 tbl adobo paste from chipotles in adobo* or tomato paste ½ cup wine (red or white will work, just something you would drink) 8-10 cups water or stock salt and pepper optional toppings: avocado cilantro greek yogurt cornbread Print Preparation Soak the beans over night if possible – this will just shorten the cook time (a step I can never remember ahead of time and can definitely be left out). Char peppers: place peppers directly over burner with flame on high, turning with tongs once blackened on the bottom. Once completely charred place in a bowl and cover with a lid or towel – this allows the peppers to steam which will help in removing the charred skin. (Again, this step can be left out but it adds and wonderful flavor to the soup so I highly recommend trying it). Chop onion while the peppers steam for about 15 minutes. To remove the charred skin, hold the stem and scrap with the edge of your knife – you just want to get the majority of the blackened skin, it does not have to be perfect. Slice the peppers down the middle and remove the stems and seeds. Chop peppers about the size of your diced onion. Heat 2-3 tbl of oil in a large pot, add the onions and a tsp of salt. Sauté onion until translucent, about 10 minutes, then add the peppers and chipotle or tomato paste. Stir and let cook 2 minutes then deglaze with wine. Add in the beans and liquid (water or stock). Bring to a boil then reduce to simmer and cook until beans are tender 1-2 hours (depending on if beans were soaked overnight). Taste and season with salt and pepper. Serve with sliced avocado, chopped cilantro, and a scoop of plain greek yogurt. And cornbread! *Chipotle chiles are smoked jalapeños that often come canned in an adobo sauce – I absolutely love the smoky flavor of the adobo, the jalapeños themselves are way to spicy for me, but the sauce around them has just the right amount of heat. Use this instead of tomato paste in soup recipes or to make spicy dressing with greek yogurt (or mayo / sour cream). You can find Chipotle Chiles in Adobo in the Mexican foods section of any grocery store. 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 Coq Au Vin I love this dish because everything about it, from the fancy French name to the delicious depth of flavor, is impressive and makes your guests think you are a chef extraordinaire. And it is a perfect dish for a freezing winter day. I would serve it with creamy mashed potatoes or simple crusty bread to soak up all that delicious vino. Coq Au Vin Serves: 6-8 servings Ingredients 2 tbl butter 1 chicken, cut up into 8 pieces and brined 3 lg carrots, peeled and chopped into ¼ inch cubes 8 oz mushrooms (any kind you like), cleaned and sliced 1 lb pearl onions, peeled – frozen are best as they come peeled 1 tbl fresh thyme 2 tbl tomato paste 3 tbl flour 1 bottle red wine (something you would drink) Print Preparation Heat butter in a large pot. Remove chicken from brine and dry well. Brown, skin side down, lower heat to medium, cover, and cook for 10 minutes. Flip chicken to brown slightly on other side (5 minutes). Remove the chicken – place on something that will catch juices. Sauté carrots and mushrooms until mushrooms have released their moisture, about 10-15 minutes. Season with salt and pepper while cooking. Add the pearl onions. Stir in tomato paste and thyme. Sprinkle in the flour, stir, and put the chicken back in the pot(along with juices). Pour in the red wine – just enough to cover 3/4 of the chicken. Cook for 45 minutes. Serve warm over mashed potatoes or with some crusty sourdough bread. 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 Falafel w/ Tahini Yogurt One of the more deliciously healthy things i've made lately. I was inspired by Yotam Ottolenghi's recipe in his cookbook, Jerusalem - which I find myself leafing through quite often, mesmerized by the pictures, my stomach growling by the end. I chose not to fry the falafel really out of laziness. There is not much I hate more than frying, grease splattering everywhere (so right there I am already going to have to clean my stovetop as well) and it has to be done last minute. I prefer recipes that allow me to get the kitchen in order before I put myself into a food coma. Falafel w/ Tahini Yogurt Serves: 12 falafel Ingredients For the Falafel: 3 cups cooked chickpeas (2 15oz cans), drained and rinsed 1 yellow onion, diced 2 cloves garlic, roughly chopped ¼ cup fresh parsley ¼ cup fresh cilantro ½ tsp cayenne pepper 1½ tsp ground cumin 1 tsp ground coriander ½ tsp ground cardamom 1 tsp baking powder 1 tsp kosher salt ¼ cup flour (feel free to try chickpea flour here, especially if you want to keep it gluten free) For the Tahini Yogurt: ¼ cup tahini paste ¾ cup plain greek yogurt 1 clove of garlic, minced ½ cup water juice of 1 lemon salt and pepper Serve with pita or naan, pickled red onion, leafy greens Print Preparation Preheat the oven to 400˚F. Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste. Form into patties – use a ¼ cup measure and gently press into a patty. Heat a few tablespoons of oil in a large non-stick pan and sauté falafel 3-4 minutes on either side, until golden brown – don’t crowd them in the pan, it will probably take two batches. Place onto a cookie sheet and sauté the second batch if necessary.* Finish cooking the falafel in the oven – about 20 minutes. Meanwhile, make the tahini yogurt: combine all ingredients in a bowl and whisk together (be patient here and whisk slowly or you will end up with lemon juice all over the place). Notes *you can freeze the patties at this point – freeze in a single layer, not touching and once frozen place in a ziploc bag. Thaw in fridge or on counter and cook in 400˚F oven for 20 minutes. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast