#Strawberry Short Cake Recipe
I love that the strawberry plant is a member of the rose family. Have a few strawberries in the back of the fridge? Boil them with sugar and a splash of Sherry vinegar to make a jam for toast or to glaze a duck breast. Purée them in the blender and mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Or, more simply, try this shortcake recipe…I recommend locally-bought strawberries or a trusted brand, like Driscolls.
- 21/2 cups unbleached flour + some additional for rolling out the dough
- ½ cup whole wheat flour
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon plus 11/2 teaspoons baking powder
- Zest from ½ lemon
- Zest from ½ orange
- 1 teaspoon sea salt
- 12 tablespoons cubed butter
- 11/2 cups heavy cream
- Mix all of the ingredients except the whipped cream and macerate for 30 minutes.
- To serve: split the shortcakes, Spoon the strawberries over the bottom half and top with a generous dollop of the whipped cream. Serve immediately.
Directions
- Preheat the oven to 375 F.
- In a medium-size bowl, use your hands to mix the two types of flour, sugar, cinnamon, baking powder, citrus zests and sea salt.
- Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.
- Turn the dough out onto a lightly-floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day!
- Place them on a lightly-greased baking sheet. Bake 8-12 minutes. Set aside to cool.
- 2 pints strawberries, hulled and split
- 3 tablespoons granulated sugar
- 1 tablespoon Grand Marnier or vanilla extract
- Splash Balsamic vinegar (optional)
- 1 1/2 – 2 cups whipped cream
- Mix all of the ingredients except the whipped cream and macerate for 30 minutes
- To serve: split the shortcakes, Spoon the strawberries over the bottom half and top with a generous dollop of the whipped cream. Serve immediately.
#Cavatelli with Braised Duck Ragu and Black Truffles
Black truffles make everything better, but they are optional. It’s a great dish with out, but it’s a better dish with. It’s rustic, soulful, balanced between rustic and elegant. Ragu can be made ahead. I like to make them and freeze them so we always have something to pull out.
- Yield: 1 Quart sauce Duck ragu
- 1 ½ lb. duck legs
- ½ each red onion, sliced
- 1 stalk celery
- 2 each sprig of rosemary
- 1 Tbsp sage chopped
- 2 each bay leaves, fresh 3 to 4 each
- sprig of thyme 3 to 4 each clove of garlic
- 2 to 3 each whole cloves
- 1 tsp whole black peppercorns
- 3 cup red Wine
- 1 can 15 oz canned tomatoes, pureed
- 1 Tbsp tomato Paste
- 1 cup chicken stock
- ½ oz black truffles, canned
- 2 Tbsp truffle juice
- To serve 6 servings 6 each 5 oz portion fresh Cavatelli
- 1-quart Duck ragu
- 3 Tbsp Butter
- ¼ cup Parmigiano
- ¼ cup Olive oil
- 2 Tbsp Preserved truffles
- 3 Tbsp chopped Chives
Directions
- Clean and remove skin from duck legs
- Soak the duck legs overnight in red wine and mirepoix, peppercorns, bay leaves, cloves.
- Remove legs from wine, discarding the peppercorns, bay leaves and cloves.
- Strain the red wine liquid, reserve the mirepoix and red wine separately.
- Season both sides of the legs with salt and sear in a large heavy bottomed braising pot until nice color on both sides then remove and reserve.
- Place the mirepoix in the food processor to finely chop finely.
- Strain and reserve canned truffles and chop, reserve the liquid.
- Strain and reserve canned truffles and chop, reserve the liquid.
- Empty most of the duck leg grease from rondo then add the finely chopped mirepoix and truffle liquid over medium heat for about 25-30 minutes to draw out moisture.
- Then lower the heat to medium low to caramelize for about 30 minutes, and add the rosemary, sage, thyme, garlic.
- Add the seared legs into the caramelized mirepoix and add the tomato paste and mix, next add red wine liquid, tomato puree and chicken stock covering the duck legs. Turn heat to High and bring it to a boil then lower to a simmer for 1 hour.
- Liquid should reduce by half and duck legs should be tender.
- Remove legs from braising liquid and let it cool.
- Strain the cooking liquid and skim off any fat, and continue to reduce the braising liquid until it thickens for sauce, when you coat the back of a wooden spoon and run your finger through to make a line, the edge of the line should be clean (nappe).
- Remove the leg meat from bones with your hands and discard the bones.
- To serve 6 servings 6 each 5 oz portion fresh Cavatelli
- 1-quart Duck ragu
- 3 Tbsp Butter
- ¼ cup Parmigiano
- ¼ cup Olive oil
- 2 Tbsp Preserved truffles
- 3 Tbsp chopped Chives
- Boil a big pot of heavily salted water (gallon of water to ¼ cup of salt) and cook cavatelli following the time minus 2 minutes from the suggested cooking time on the box.
- In a separate large sauté pan add ragu and some of the pasta water.
- When cavatelli is 90% cooked, add it to the ragu mix. Cook for 2 minutes adding a little more of the pasta cooking water if the ragu gets a little dry.
- Finish with olive oil, butter, Parmigiano and chives.
- Add more preserved truffle if it needs it and adjust with salt
Harissa crusted Lamb , berbere fried chicken, Grilled shrimp, black rice, spring vegetables, Uni creme
- 20# Broken Rice
- 100 # lamb rack or 300 one piece portions
- 50# boneless skinless chicken thighs
- 10# ground lamb 20# Grilled spring vegetables
- 36qt Chicken stock
- 32oz Squid ink
- 2qt blend oil
- 4# unsalted butter
- 48oz Uni mayo
Lamb Spice rub:
- 1qt brown sugar
- 1 pint berbere
- 2qt granulated onion
- 2qt granulated garlic
- 2 pint dijon mustard
- 2 pint curry powder
- 2 harissa paste
- 2 pint smoked paprika
- 1 pint salt
- 1 pint chopped fresh rosemary
- Evenly rub lamb with spice mix. Let marinate for 24 hours. Grill or roast lame to desired temperature.
Harissa crusted Lamb , berbere fried chicken, Grilled shrimp, black rice, spring vegetables, Uni creme
- 1 pint garlic powder
- 1 pint onion powder
- 1 pint smoked paprika
- 1qt old bay
- 6 bay leaves
- 1 pint curry powder
- 2qt small diced yellow onion
- 2qt stalks celery small diced
- 1qt chopped cloves garlic
- 10# ground lamb
- 2qt neutral oil,
- 20# medium or long-grain white rice
- 32 qt cups chicken stock
- 22oz squid ink Salt tt
Procedure
In a large braising pan, place oil in the pan on medium heat. Sauté the vegetables. Next add diced onions, garlic and dry spices. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 5 minutes. Next add ground lamb and continue cooking for 15 – 20 mins. Next step, add the rice and toast, stirring frequently, until the rice is opaque and toast-y smelling, about 5 minutes. Add the squid ink chicken stock, butter and bring to a boil. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 30 to 40 minutes ( can be cooked in the oven at 375 degree) Stir and let sit. Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid. Adjust seasoning with salt as needed.
Procedure
Directions: Marinate chicken with buttermilk, whole eggs, lemon zest, black pepper, granulated onion, granulated garlic, picked thyme and salt. Mix everything together evenly. Place marinated chicken in a sealed container in the refrigerator for 24 hours
Berbere glaze
- 2qts clove honey
- 1 pint berbere spice
Doro Wat Ingredients :
- 1 pt grilled small diced pineapple
- 5 pounds chicken leg quarters (about 4),
- skinned 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 large red onions, peeled and quartered
- 1 (2-inch) piece fresh ginger, peeled and slices
- 8 cloves garlic, peeled ½ cup
- (1 stick) unsalted butter
- 1 teaspoon ground fenugreek
- 2 ½ tablespoons berbere seasoning
- 1 (28 oz) can crushed tomatoes
Procedure
- Season the chicken with salt and pepper, and set aside at room temperature.
- Place onions, ginger, and garlic in a food processor and pulse until it’s a chunky puree.
- Heat the butter and fenugreek in a large 8 to 10 quart Dutch oven set over medium-high heat. Once the butter has melted, add the onion mixture and stir to combine. Decrease the heat to low, cover, and cook, stirring occasionally, until the onion is melted and caramelized (approximately 45 minutes).
- Preheat the oven to 350 degrees fahrenheit.
- . Add the berbere and stir for 2 to 3 minutes. Add tomatoes, stir and bring to a simmer, about 5 minutes. Place chicken in the pot and spoon the sauce over the chicken. Cover and braise in the oven until the chicken is cooked through and tender, about 1 hour
#Lamb Spice rub
- 1qt brown sugar
- 1 pint berbere
- 2qt granulated onion
- 2qt granulated garlic
- 2 pint dijon mustard
- 2 pint curry powder
- 2 harissa paste
- 2 pint smoked paprika
- 1 pint salt
- 1 pint chopped fresh rosemary
- Evenly rub lamb with spice mix. Let marinate for 24 hours. Grill or roast lame to desired temperature.
#Cowboy Steak with Roasted Shallots &Watercress Salad
(bone trimmed to fit in the cast iron pan)
- Ingredients:
- Pat La Frieda 2 ½ inch thick, 30-day dry-aged Tomahawk steak (x2)
- Kosher salt
- Whole black peppercorns
- Thyme
- Rosemary
- Garlic, 10 heads for styling
- French butter, 32 oz, Le Beurre or Kerrygold
- Extra virgin olive oil
- Canola oil
- Smoked Maldon salt
- Lemons, 20 for styling
- Fresh Parsley in mason jar
For the caramelized shallots
- Ingredients:
- Extra-virgin olive oil (as needed)
- 12 large shallots (skin-on, whole )
- Fresh thyme (Several sprigs)
For the watercress salad
- Ingredients:
- 3 cups watercress (not baby watercress)
- 1 bunch red radish
For the vinaigrette
- Ingredients:
- ½ cup extra-virgin olive oil
- ¼ cup champagne vinegar
- 2 tsp Dijon mustard
- 1 tbsp honey
- 1 tsp miso paste
- 2 tsp low-sodium soy sauce
- 1 clove fresh garlic, finely grated
- ½ tsp Kosher salt, plus more to taste
- Freshly ground black pepper to taste
#Trout Piccata
- 2- 4-ounce skin-on trout filets, or 1- 8-ounce filet
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons almond flour
- 3 tablespoons high quality butter (we like Kerrygold), divided
- 1 tablespoon brined capers, drained but not rinsed
- 1/2 cup white wine (pinot grigio or sauvignon blanc)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped parsley, divided
Directions
- Dry the filets by blotting with paper towels, then season the flesh side with salt and pepper.
- Combine the all-purpose and almond flours in a pie plate and dredge the fish on both sides, shaking off any excess. Place on a wire cooling rack and rest for 10 minutes. When the 10 minutes are up, dredge the fish again and return to the rack.
- Park a 12-inch saute pan over medium-high heat for 2 minutes. Add 2 tablespoons of the butter and swirl the pan to evenly coat.
- Hold the end of the filet(s) with the skin side facing you and carefully lay it flesh-first into the butter, making sure to lay it away from you so that the filet blocks any splattering butter. Give the pan a few jiggles to ensure the fish doesn’t stick. Cook for 2 minutes, gently shaking the pan every now and then, until a golden crust forms.
- Carefully flip the filets away from you with a fish turner or any flexible, slotted spatula, and give the pan another jiggle. Continue to cook until the skin is browned and crisp, about 2 minutes more. Remove to a plate.
- Reduce the heat to low and add the capers to the pan, shaking constantly for 1 minute or until they start to brown.
- Carefully add the wine. (If the pan is really hot and you’re cooking on gas, this is a potential flambe moment!) Follow with the lemon juice, and 1 tablespoon of the parsley. Return the heat to medium-high and simmer 2 minutes, or until the sauce slightly thickens.
- Finish the sauce by whisking in the remaining tablespoon of butter. Once it’s completely incorporated, kill the heat and immediately spoon sauce over fish.
- Garnish with the remaining parsley and serve.
#Mussels-o-miso
This may seem like a rather exotic mussel dish, given the miso- and fish sauce-infused ingredient list, but several of the odder ingredients here are multitaskers worthy of permanent residency in your kitchen.
If you have any broth left over after downing your last mussel, freeze it and use it in the next batch.
This recipe first appeared in EveryDayCook.
- YIELD: 2 Servings
- 2 pounds mussels*
- 1/2 cup chicken broth
- 1/4 cup brown miso paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (Dark brown sugar will do in a pinch.)
- 1 tablespoon vegetable oil
- 8 shishito peppers, thinly sliced (You can seed them if you like but I don't.)
- 2 tablespoons minced fresh ginger
- 1 (330-ml) bottle lager or pilsner (I typically go with Asahi.)
- 1 tablespoon garlic chili sauce or any Thai-style chili sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon butter
- 1/2 cup cilantro leaves, roughly chopped
- Crusty bread such as baguette for serving
- 11-inch straight sided skillet with lid
Active Time
45 minutes
Total Time
45 minutes
Directions
- Rinse and scrub the mussels under cool running water. Remove any “beards” by pulling the fiber down toward the hinge end. (I keep a clean pair of needle-nose piers around for this.) Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set the mussels aside while you prepare the broth.
- Add the chicken broth, brown miso paste, fish sauce, and palm sugar to a container with a lid. Stir with a fork to break up the miso, then close the lid and shake vigorously to combine.
- Heat the vegetable oil in an 11-inch straight sided skillet over medium-high heat until shimmering, about 1 minute. Add the shishito peppers and cook for 2 minutes or until fragrant and just beginning to brown. Add the ginger and cook for another minute, then stir in the broth mixture and the beer. Bring to a simmer.
- Add the mussels and cover with a lid. Cook, shaking the pan occasionally, until the mussels have opened, about 2 minutes. (There are usually one or two that refuse to open no matter how long you cook them. Just discard as you find them.)
- Transfer the mussels to a large serving bowl with a slotted spoon. Stir the garlic chili paste and lime juice into the broth and cook for 1 minute.
- Whisk in the butter until melted and thoroughly integrated, Pour over the mussels, followed by the chopped cilantro. Serve immediately, mopping up the broth with the baguette.
- *Fresh- and by that I mean- live. Mussels are available year-round and although they’re considered to be at their peak from October to March, I eat a lot more in the summer than I do in the winter. When shopping, you’ll find mesh bags, on ice, in the fresh seafood counter of quality markets. The shells should be shiny and most should be closed. It’s ok if they’re a little bit open as long as they close within a minute when tapped. If they’re gaping wide, like they’re yawning, pass. To store at home, I usually stash their mesh bag in a wide bowl over ice, topped by a moist towel. Don’t wash them until right before cooking as fresh water will kill them. I strongly advise they be cooked within 24 hours of purchase…sooner is better.
Preparation
- Pour vegetable oil into a hot saucepan, then add the beef marrow fat and grain salt. Sauté for 5 minutes.
- On the same saucepan and with the oil that the marrow released, sauté the onion together with the garlic over medium-low heat until it has a brighter tone, it will be time to add the jalapeño. Stir to integrate and incorporate the yellow corn kernels, cook for 3 minutes.
- Pour in the Beer cook for 3 minutes and then add the beef broth, the epazote and return the marrow bones. Cook over low heat for 20 minutes or until the grain is soft. Rectify the seasoning with a little salt.
- Serve the Esquites in a glass with marrow bones. Add a little lemon juice, mayonnaise, cotija cheese and tajin
#Carnitas
- 4 pound of pork shoulder cut in to two inches cubes
- 1 pound of pork belly cut in to two inches cubes
- 1 pound pork ears cut in to 1/2 inch strings
- 2 pound of pork ribs
- I gallon of pork lard
- Mexican street corn
- Salt ,1 white onion cut into 4
- 8 cloves of garlic
- 1 lager beer
- 1 mexican coca cola
- 1 cup evaporated milk
- 2 oranges whole
- 4 Bay leaves
Directions
- Season all the meat with salt and after on a 5-gallon pot Heat up the lard at high heat to sear all the pork to golden brown and remove to the side.
- Lower the heat and add the onions, and garlic cook for 5 minutes, add the beer and let the alcohol cook away, add the coca cola, evaporate milk, bay leaves, and orange, and cook for one hour and 30 minutes at medium heat until tender.
Directions
Cut the peaches into 6 wedges each peach, and add all peaches into a sauté 12 inches pan with 1/2 cup of sugar caramelized the peaches for 5 minutes and add the amaretto cook for lime minutes and served with a scoop of mascarpone, raspberries, mint, and powdered sugar.
Directions
Catskill Honey as needed for garnish Pistachio, chopped as needed for garnish
1. Process garlic and serrano in Robocoupe
2. Add pistachios, and pulse until broken. Do not allow it to turn into a paste.
3. Put pistachio mixture in a bowl
4. Add yogurt, and mix to combine
5. Add salt and lemon puree. Mix.
6. Add olive oil and mint. Mix.
7. Finish with Catskill Honey and additional chopped pistachio
#The Salad
- 1 pint small tomatoes, cut into quarters
- 2 ears of corn, shucked
- ¼ cup green onions
- ¼ cup ramps
- 3 Persian cucumbers
- 2 cups arugula
For the dressing
- Juice of 1/2 lemon
- 1/2 cups extra virgin olive oil
- 3 TBL spoons fresh chopped dill
- 3 TBL spoons fresh chopped chives
- 2 TBL spoons fresh parsley
- 1 to 2 cloves garlic, grated with a microplane
- ¼ teaspoon onion powder
- 1/8 cups white vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Directions
- Bring a large pot of water to a boil and add the corn.
- Quarter the tomatoes and finely chop the cucumber. Trim the scallions and cut them into 1/4″ pieces. Add the veggies to a large bowl.
- In a glass jar, combine the olive oil, vinegar, lemon juice, salt, pepper, and onion powder.
- Grate the garlic cloves with a microplane and whisk into the jar.
- Finely chop the dill, chives, parsley, and ramps and add to the dressing. Whisk well until emulsified.
- Pour the dressing over the veggies and mix well to combine. Carefully cut the kernels off the warm corn and add to the bowl. The heat from the corn will help bloom the aromatics.
- Fold in the arugula and serve immediately.
#Crying Tiger Steak
- 1 large pineapple
- 2 cups rice wine vinegar
- 1 cup sugar
- 1 teaspoon salt
- Large tomahawk rib-eyes 2-3 pounds
- 1 cup oyster sauce
- 1 cup honey
- 1 bottle 3 crabs fish sauce
- 2 heads garlic
- 1 big knob ginger
- 1 bunch mint
- 1 bunch thai basil
- 1 Bunch cilantro (3-4 people)
- 1 bottle Olive oil
- 2 bunches cilantro
- 2 bunches scallions
- 1 cup thai chilis
- 2 cups tamarind concentrate
- 1 pound palm sugar
- 12 limes
- 2 pounds Koda farms sho chiku bai sweet rice
- 2 heads butter lettuce
Pickled Pineapple
Medium dice pineapple, in a pot, add rice wine vinegar, salt, and sugar.
Bring to a boil, cool.
And Cover diced pineapple, reserve large tomahawk ribeyes 2-3 pounds.
Steak Prep
Add all ingredients mix will and baste steak as it cooks over the coals, constantly turning steak, and basting, cook till 120, and rest.
Crying Tiger Sauce
Mix well and reverse 2 pounds Koda farms sho chiku bai sweet rice. Soak rice in cold water and steam for 14 minutes.
#Polpette
- Ingredients quarts fl oz 5 500
- 1 cup olive, extra virgin oil
- 1 lb red onion, EP weight, minced
- 3 ¼ teaspoons garlic, minced
- 3 ¼ teaspoons pepper, red, crushed spice
- 6 ½ ounces bacon pork, ground
- 5 lbs ground 90% lean beef 3 ¼ lbs potato
- 6 ea large egg ¾ cup parmesan grated cheese
- 6 tablespoons parsley, Italian, fresh herb, chopped
- ½ tbl thyme, dried herb
- 1 tbl sea salt
- ½ tsp pepper, black, ground spice For the coating
- 3 ¼ cups rolled, gluten free oats, ground course
Directions
- Mix all ingredients except the olive oil, by hand,, in a large bowl until well combined. Form mixture into meatballs by hand.
- Put olive oil in a skillet over medium heat. Place meatballs in the hot skillet. Cook, turning constantly, until the desired doneness is reached, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C) for well done.
#Instructions :
In a Vitamix combine the lemon juice, shallots, honey, Dijon mustard, lemon zest and some salt and pepper.
Turn the Vitamix on high speed and blend ingredients until smooth. Slowly drizzle in the olive oil until emulsified, taste and season with salt and pepper.
