#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.
#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.
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.
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
For the caramelized shallots
For the watercress salad
For the vinaigrette
- 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.
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.
- 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.
- 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
- 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.
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.
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
- 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.
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.
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.
- 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.
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.