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< all recipes Corn Chowder (Spicy, Smokey, and a tad Bacon-y) The corn is coming in hot and all I can think about is how it is going to be gone in just a few weeks. Like every summer, corn has become a given with every meal, fresh for dinner and leftovers to go in eggs or tossed into a salad. And as much as I cherish every little morsel of every bite I take, it does get, well, a little boring gnawing at that cob every night, not to mention the immediate need for a good flossing (recent recommendations be damned…they clearly have never eaten corn on the cob). This soup is so simple but it really spices things up nicely – it has rekindled my love for corn, as if it were just the start of the season – but the real bonus here is that you can make a TON and freeze that sh*t for a january night when you are starting to wonder if you will ever bite into those perfectly plump nuggets of heavenly sweetness again. Im already thanking myself for being so thoughtful of my poor produce-deprived winter self. what to do with a dozen corn cobs…. Don’t throw them away first of all. There is still so much juiciness and flavor going on in there. Corn Stock – The simplest way to use them would be to cover them with water in a large pot and boil for an hour or two to concentrate the flavor. A summer veggie stock to use in your next pot of soup. Sweet Corn Cream – Ok this might sound weird but when I was at Locanda we made a Sweet Corn Pannacotta that was really scrumptious, topped with a blueberry compote. If you cant make it right away, just keep the cobs in the fridge until you are ready. To make the Sweet Corn Cream: Put corn cobs in a large stock pot and cover with heavy cream or a combo of cream and whole milk. Heat slowly so as not to burn the cream and bring it just to a boil. Remove from heat and put in the fridge with the cobs to infuse overnight or for as long as you can. Use this in any recipe that calls for milk or cream – like ice cream!! Corn Chowder (Spicy, Smokey, and a tad Bacon-y) Serves: 8-10 servings Ingredients 12 ears of corn (preferably yellow) 6-8 yukon gold potatoes 8oz smoked bacon, roughly chopped 1 yellow onion, diced 3-4 poblano peppers 3 cloves garlic, minced 1 cup white wine 2-3 tsp smoked paprika ½ - 1 tsp cayenne lots of salt and pepper 1 cup full fat greek yogurt ½ cup grate Parmesan juice of 2 limes Print Preparation Shuck the corn, remove kernels from the cob and set aside. In a small pot, cover potatoes with cold water and bring to a boil. Generously salt the water and let cook until the potatoes are very tender. I like to cook the potatoes separately so I can make sure they cook all the way through and then I mash them a bit to give the soup some thickness. In a large soup pot cook the bacon bits until crispy and browned. Set aside for garnish. Using some or all of the rendered bacon fat, sauté the onions over medium heat, stirring occasionally until translucent (5-7 minutes). While the onions cook, char the poblanos under the broiler or over a burner. Remove the blackened skin, stem and seeds. Dice the poblanos and add them to the onions along with the minced garlic. Deglaze the pan with the white wine, scraping up anything stuck to the bottom of the pan. Add the corn, smashed potatoes, paprika, cayenne and turmeric then stir in 8 cups water or parmesan stock. Let the soup cook for about 20 minutes at a gentle simmer - we aren't trying to cook anything here, just to meld the flavors. Turn off the heat and stir in the greek yogurt, parm and lime juice. Taste the soup and add salt and pepper if necessary (it needs more salt than you think so go ahead and add some more for good measure). Serve with a sprinkle of bacon bits. 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 Croque-Monsieur I have been sick in bed the past few days and I don't know about you, but I usually have a particular movie on repeat - something I don't have to pay attention to (because I don't have the energy to pay attention to anything) but provides soothing noise so it is not just silence for hours and hours and hourssssss. Anyway, that movie for me is It's Complicated. Possibly my favorite movie ever. I know its about old(er) folks doing things i don't want to imagine...like smoking pot. But have you seen the chocolate croissant scene? So I was watching/listening to my movie when Meryl (we are on a first name basis now) makes croque-monsieur and I suddenly perked up and felt i must make these decadently delicious sandwiches! Don't be deterred by the bechamel - it might be a French technique but go for it - these are cheap ingredients so who cares (and who will know) if you have another go around...i did! Croque-Monsieur Serves: 4 sandwiches Ingredients ¼ cup (½ stick) unsalted butter ¼ cup all-purpose flour 1½ cups whole milk 2 tbl whole grain mustard 2 tbl dijon mustard 1 tsp kosher salt 1 tsp black pepper 8 slices (½”-thick) crusty country-style bread 1/2 lb ham (or prosciutto, which I prefer but is not traditional...since it is italian) 3 oz. Gruyère, grated (about 1½ cups) 1 tsp herbes de Provence (optional) Print Preparation Warm milk in a small saucepan or in the microwave. Melt butter in a medium saucepan over medium heat until completely melted. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add warmed milk, stirring until mixture is smooth. Cook, stirring, until sauce is thickened, about 5 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt. Preheat oven to 425°. Spread béchamel onto half of the bread, place onto a parchment-lined baking sheet, and top with ham and half of cheese. Top with remaining slices of bread, spread more béchamel on top, then sprinkle on remaining cheese and herbes de Provence (if using). Bake until cheese is brown and bubbling, 10–15 minutes. If not sufficiently brown, place under broiler for a minute (but keep an eye on it!!). 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 Muhammara I made this for my monthly potluck dinner with a group of girls from high school - well actually most of us went kindergarten through 12th grade together. In a class of 40 girls. Yes ALL girls. And yes we still like each other! We rotate apartments (I am planning on hosting the next one, once I get a real table and something other than plastic folding chairs to sit on) and everyone brings something - the non-cooks usually bring cheese, wine, or dessert. Arguably the most important elements to any meal. Given that this dinner would most likely be washed down with a healthy dose of pre-halloween candy, I thought I would offer something healthy to start. It was a hit. I believe a spoon was even used at one point when our provider of crackers and crudité arrived fashionably late. Muhammara Serves: 2 cups Ingredients 3 red bell peppers, roasted 1 cup walnuts ½ cup tomato paste juice of 1 lemon 2 tbl honey 3/4 cup water 1 tsp cayenne 1 tsp cumin 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Print Preparation Toast the walnuts and let cool. Combine all ingredients in a food processor. Puree and taste for seasoning. Serve at room temp with pita or fresh veggies - anything that can carry a nice big scoop to your mouth! 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 Sesame Chicken Salad This recipe came about because I mistakenly received a rotisserie chicken in my fresh direct order. I took this as a sign...of what I don't know, but I couldn't just eat the chicken plain. I might have to intentionally order rotisserie chickens from now on!! Miso Sesame Chicken Salad Serves: 6 servings Ingredients 1 rotisserie chicken 1 head cabbage (or two small, one green and one purple for added color) 2 carrots 2 scallions Dressing: ¼ cup toasted sesame oil 2 garlic cloves, minced 2 tsp fresh ginger, grated 2 tbl miso paste ¼ cup soy sauce 1 tsp Dijon mustard black pepper, to taste Sriracha (optional) Print Preparation Shred the chicken: this is easiest to do while it is warm, either immediately when you get home from the store or microwave it for 2-3 minutes (following package instructions). Remove all the skin and shred the meat. Save the bones for stock! Peel carrots and grate - if you have a cheese grater with large holes, if not julienne the carrots (cut into matchsticks). Thinly slice the white and light green parts of the scallions. Cut cabbage in half vertically and slice into ¼” ribbons. Combine the shredded chicken with all of the chopped vegetables in a large bowl. Make the dressing: Heat the sesame oil in a sauté pan, toss in garlic and ginger – stir to cook evenly and do not take your eye off the pan, garlic burns quickly! Once garlic starts to brown slightly, remove from pan immediately. Whisk this with the rest of dressing ingredients, pour over chicken and vegetables, and toss to coat evenly. This can be served immediately but gets better with time – from hours to several days. Serve at room temperature. 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 Maple Pecan Shortbread These are perfect as they are but can be iced and decorated for a special Valentines Day recipient. Maple Pecan Shortbread Serves: 16-24 cookies Ingredients 8oz (2sticks) unsalted butter, at room temperature ¾ cup granulated sugar ¼ cup maple syrup 1 egg yolk ¼ tsp pure maple extract* 2¼ cups all-purpose flour ½ cup cake flour (not self-rising) ½ tsp kosher salt ¾ cup pecans, toasted and roughly chopped For decorating (optional) 1 egg – for brushing ½ cup sugar in the raw or festive frosting and sprinkles / royal icing Print Preparation In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. Into a medium bowl, sift flours and salt. Stir in 1/2 cup chopped pecans, set aside. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 30 minutes. Remove dough from fridge and allow to come to room temp, it will be much easier to roll out without cracking. Preheat oven to 350°. Line baking sheet with parchment paper. In between two pieces of parchment, lightly floured (or on a lightly floured work surface), roll out dough to 1/4 inch thick. Cut cookies out and place onto prepared baking sheet. If topping with sugar in the raw, brush tops with beaten egg and generously sprinkle with sugar. If decorating with icing, they are ready to bake. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Allow to cool completely before icing. *the extract is optional but the maple flavor will be very subtle without it 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 Mac & Cheese This is the most decadently delicious mac and cheese recipe you will ever make. I try not to have such things become common practice in my kitchen but this is just so good it is impossible to resist. I made it last weekend and since I have been sick and stuck in bed all week, the leftovers have been life-saving. I am feeling a million times better today but apparently in my feverish, tylenol pm induced sleep last night I was discussing some spring break surprise before walking into the coat closet – I am assuming I thought it would be a nice cosy place to sleep or I was just looking for some more mac and cheese…yeah thats the more likely reason. Wishing I had some right now. Mac & Cheese Serves: 8-10 servings Ingredients 1 lb pasta (cavatappi are my fave but elbows work too!) 4 oz (1 stick) unsalted butter 1 cup flour 4 cups whole milk 8 oz comté or gruyere, grated (2 cups) 8 oz manchego, grated (2 cups) 8 oz parmesan, grated (2 cups) 8 oz mascarpone lots of black pepper 1½ cups panko bread crumbs Print Preparation Cook the pasta according to packaging instructions and grease a large casserole dish (about 13x9). Preheat the oven to 450˚F - you can put off the cooking for up to a day after getting everything into the casserole dish, so only preheat the oven 30 minutes before you are ready to cook. Make the béchamel: Warm the milk in a pot or microwave and set aside while you melt butter in a small pot over low/med heat. Once it has melted stir in the flour and let cook a minute or two, stirring constantly. Pour in the milk, still stirring and cook until the mixture has thickened enough to coat the back of your spoon. Turn off the heat. Add all but 1-2 cups of the grated cheese to the béchamel (i usually set the Parmesan aside, it is my fave for a crispy cheesy crust). Stir in the mascarpone and black pepper, then throw in the pasta and toss to coat evenly and pour into your prepared casserole dish. Combine the panko bread crumbs with the reserved cheese and add a dash of salt and pepper. Spread this mixture evenly over the top of the noodles and if you are cooking immediately, put the dish into the oven for 20-30 minutes until golden brown and bubbling at the edges. If you are putting off the cooking, place the dish into the fridge for up to 24 hours and bake when ready! 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 Butternut Squash and Roasted Garlic Soup With the leftover squash from those decadently sinful biscuits I decided to make something super healthy and just as delicious. I love this soup because it has so many flavor profiles, from the slight sweetness of the squash, to the deep smokiness of the roasted garlic, and a slight bite from the cracked black pepper. Butternut Squash and Roasted Garlic Soup Serves: 4 Servings Ingredients 2 lb butternut squash 1 onion 5-6 cloves of garlic 10-12 cups water ½ cup white wine (if using white wine vinegar use only ¼ cup) olive oil salt & pepper pepitas, for garnish (or any other seed you like) Print Preparation Preheat oven to 400˚F. Cut squash in half and scoop out the seeds. Lay cut-side up on a baking sheet and bake for about 45 minutes (until the flesh is easily pierced). Peel the garlic cloves, wrap in foil, and bake for about 30 minutes, until completely soft. Set aside. When squash is cool enough to handle, scoop out the flesh and set aside. Roughly dice the onion. Heat a tbl of oil in a large pot and add in the onion; season with a tsp of salt to start getting the moisture out and sauté until translucent. Deglaze with the white wine, scraping the bottom to get up all those caramelized brown bits. If you have an emersion blender: add the butternut, garlic, and 10 cups of water directly to the pot. Bring to a boil and let simmer for 20 minutes. Puree with emersion blender until smooth. If you are using a food processor: in two batches puree the squash, garlic, and onion with a few cups of water and add back to the pot. Bring to a boil and let simmer for 20 minutes. If you would like to thin it out a bit, whisk in remaining 1-2 cups of water. Once everything is blended, taste it to see what it needs. Hint: it will definitely need more salt and pepper – I like a lot of black pepper to counteract the natural sweetness of the squash – salt is tricky because it will seem like you are adding a TON but there is a tipping point at which the salt all of a sudden brings out all the other flavors before it becomes “salty” – so add slowly and taste often. To garnish I like to add some roasted pepitas: with the oven at 400˚F, toss a cup of pepitas with olive oil, season with salt and pepper, and roast for 5-7 minutes. Keep a close eye on these, give them a toss if the outer edge is cooking faster. 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 Spatchcock Chicken on the Grill I love summer weekend dinners, when everyone reconvenes in the kitchen, freshly showered after a long day of activites, and dinner becomes a collaborative process. I think this is in part because the abundance of fresh ingredients require less complicated cooking but it is also because of the grill which (if we are honest here) brings the boys into the cooking equation but more importantly it is outside, usually on a nice porch or back yard so once all the prep and side cooking has been done, everyone can sit around on the porch while the designated grillers cook. I mean it doesn’t get any better. Well, until you are eating this chicken because it is so darn good. Spatchcock Chicken on the grill has become a staple summer dish in my fam since we started making it about 5 years ago. I remember the first time I called Iacono (the awesome family farm we like to get our chicken from) requesting that they please be spatchcocked – to which the elderly lady on the other end blurted out “you wanna do whaaaat!?” “ummmm butterfly them?” “oh. well yeah. thats easy. why didn’t you say that in the first place?”. Note taken. We are practically bffs now since we have literally made this once a weekend since Memorial Day (literally). Brining Chicken: If you have never brined your chicken before get ready for this to change your life. And while it may seem like just an extra step that requires forethought, once you start doing it, it becomes automatic – and it takes like 5 minutes so just do and be happy about it. Brining is a salt/sugar solution (much like a marinade) hydrates and tenderizes the meat. The amount of time depends on whether its a whole bird or just pieces – ive listed everything below but just know its all pretty flexible so if you only have 30 minutes to brine well then brine for 30 minutes. To make the brine simply dissolve the salt and sugar in the water. The amount of brine to make simply depends on how much chicken you have. Brining Ratio 1 cup salt + 1 cups sugar + 12 cups water How long to Brine: Whole birds: 4-6 hours Pieces: 2-3 hours How to Spatchcock (or Butterfly) a Chicken: All you really have to do here is remove the backbone. Its best if you have kitchen shears (as opposed to scissors) but if not you will just need strong hands! Cut along either side of the back bone. To flatten the chicken, place breast side up and press firmly in between the breasts (you might need to use your body weight if its a bigger bird). Spatchcock Chicken on the Grill Serves: Ingredients whole chickens, backbones removed fresh woody herbs like rosemary and sage salt and pepper Print Preparation Brine the chicken (see notes + instructions above). Preheat grill - you want two zones, a hot side (burner on high) and a cooler side (burner on med-low). Remove chicken from the brine and pat completely dry with paper towels. Stuff herbs under the skin (optional) then generously salt and pepper the skin. Place chicken on the cooler side of the grill, skin side up and cook, with the lid closed to start but its ok to check it often and just keep the lid up as you get ready to flip. Cooking times on cool side - these are general, if you are unsure it is best to have an instant read thermometer your goal is to get between 125˚ - 145˚F before flipping . < 2 lbs (Cornish Game Hens): 10-15 minutes 2-3 lbs (Roasters and Boilers): 20-30 minutes Flip the chicken to skin side down on the hot side of the grill to crisp the skin and finish cooking. You are looking to get to 160˚F (carry-over cooking will bring it to the req 165˚). Let chicken rest about 10 minutes before serving. 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 Hummus - three ways Did you guys know that 2016 is officially the Year of Pulses?! I just thought I would let you know in case you hadn’t been living up to your full puls -tential (no need to credit me when you reuse that gem at happy hour). A Few Fun Facts: Pulses are grain legumes – aka the dried seed of a legume plant – aka dried beans, lentils and peas – aka chickpeas – aka hummus partay!! Pulse crops are one of the most sustainable crops a farmer can grow.It takes just 43 gallons of water to produce one pound of pulses, compared with 216 for soybeans and 368 for peanuts. They also contribute to soil quality by fixing nitrogen in the soil. Hummus Making Tips: Cook the chickpeas in your slow cooker or rice cooker!! I love finding non-winter uses for my slow cooker, just so I feel better about it taking up half of my kitchen. For the Leafy Greens variation: this is a great recipe to use up leafy green scraps – like cilantro stems or fibrous kale ribs/stems) or greens that past their peak. I used cilantro stems and mustard greens that were no longer salad-worthy. For the Beet variation: I don’t usually recommend pre-made sorts of ingredients but if cooking the beets is a deal breaker, you can find cooked and peeled beets in vacuum packages at stores like Whole Food Hummus - three ways Serves: about 3 cups Ingredients ½ lb / 1¼ cups dried chickpeas 1 tsp baking soda 6½ cups water 2-3 cloves garlic ¾ cup tahini ¼ cup lemon juice ¼ cup cold water Print Preparation To cook the chickpeas: soak overnight if you remember (if not, move along it will be ok). In a medium-sized pot, rice cooker, or even slowcooker combine chickpeas, baking soda and water. Bring to a boil (or turn your cooker on) and cook for about 30 minutes or until chickpeas are very tender. Drain the chickpeas. Pulse garlic and chickpeas in a food processor until you have a thick paste. Add the tahini and lemon juice then with the machine running slowly drizzle in the cold water. Continue to mix until extremely smooth and creamy (3-5 minutes). Season with salt and pepper to taste. Will keep in the fridge for a week or so. To Make hummus varieties combine the listed ingredients in the food processor and pulse until finely chopped then puree until smooth. Add in the hummus and puree again - season with salt and pepper to taste. Balsamic Beet - 2 medium beets, roasted and peeled + 2 tbsp balsamic vinegar + 1 cup hummus base Curried Carrot- 2 medium carrots, cooked + ¼ cup yellow curry paste (homemade or storebaught) + 2 tsp turmeric + 1 cup hummus base Leftover Leafy Greens- 2 cups leafy greens and/or stems (whatever you have around) + zest and juice of 2 lemons + 1 cup hummus base 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 Classic Tomato Sauce Pretty straight forward really. While it is easy to buy good tomato sauce, it is so easy to make that you might never buy it again! This way you can tailor it to your tastes and uses. I love the roasted garlic and basil flavor in this recipe, but if that is not for you, try something else. Classic Tomato Sauce Serves: 6-8 cups Ingredients 2 tbl oil 1 lg yellow onion, diced 1 tsp salt 1 tsp black pepper 4 cloves garlic, sliced thinly 2 tbl tomato paste ½ cup white wine 2 tsp dried thyme ¼ - ½ tsp crushed red pepper flakes 1 28oz can crushed tomatoes 1 28oz can diced tomatoes 2 cups water ½ cup fresh basil 2 tsp balsamic vinegar Print Preparation Heat the oil in a large sauté pan with sides or a wide pot. Add onions and 1tsp of salt, sauté until translucent and starting to brown. Stir in the garlic, thyme, and tomato paste, and then quickly pour in the white wine so they don’t burn and scrape the bottom of the pan to get all the flavorful brown bits incorporated. Once the wine has cooked down (just a minute or two) add the two cans of tomatoes and water. Bring to a boil, then reduce to a simmer and cook for about 45 minutes, stirring occasionally. This time is based on a relatively thick, chunky pasta sauce so if at 30 minutes it looks like how you would want your sauce, go with it! If you are making pizza, however, cook it longer (60mins) to make an even thicker, drier sauce. While that cooks, wash and dry the basil, put in the fridge until ready to use. When the sauce is to your liking, turn off the heat. Chop the basil and stir in, along with the balsamic vinegar. Let it sit for 10-15 minutes to settle, taste and add salt or pepper if needed. 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 Truffle Honey Ricotta I have been making this ricotta recipe for so many years it has become a family staple. It is also my most requested recipe and because it is so easy I usually just tell people the three ingredients and let them figure it out but I thought it was time to put it down in writing and out there for people to enjoy. While Truffle & Honey Ricotta may start out as just a friday night pre-dinner dip, I always make extra and it somehow finds its way onto almost every plate of food the rest of the weekend – a dollop alongside a tomato/avocado salad, subbed in for mayo on a blt, heck just some ricotta toast. The truffle makes any situation a little classier – and I have to insist on truffle salt here, it is pricey but it will last you a lifetime and truffle oil is unreliable because many are chemically flavored. This is my most recent use for the ricotta and it was insanely tasty (and easy!). I tossed the tomatoes in some olive oil, popped them in a 450˚F oven for 20 minutes, lightly oiled some bread before grilling and voilà! a perfect little party app!! Truffle Honey Ricotta Serves: about 1 cup Ingredients 8 oz whole milk ricotta 1 tsp truffle salt (not oil!! trust me) 1-2 tsp honey ½ tsp black pepper Print Preparation Combine all of the ingredients and adjust the amounts of truffle and honey to your liking. For company serve as a dip or dollop on top of grilled bread with roasted tomatoes. For an easy dinner make ricotta toast with some arugula and a poached egg. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast