FOOD CREATIVITY: December 2015

Thursday 31 December 2015

FOOD CREATIVITY: White Wine, Clementine & Vanilla Pitcher Cocktail

FOOD CREATIVITY: White Wine, Clementine & Vanilla Pitcher Cocktail: White Wine, Clementine & Vanilla Pitcher Cocktail Serves 8 to 12 For the thyme syrup: 1/2 cup cane sugar ...

How to Cook Ribs in the Oven

How to Cook Ribs in the Oven

Serves 6 to 8

What You Need

Ingredients
4 to 5 pounds spare ribs or baby back ribs
1/4 cup Dijon mustard
2 teaspoons liquid smoke (optional)
1 cup spice rub, like
1 cup barbecue sauce, store-bought o
Equipment
Baking sheet
Aluminum foil
Wire cooling rack
Pastry Brush
Knife

Instructions

Prepare the baking sheet: Line a baking sheet with aluminum foil and set a cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.
Season the ribs: Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat. Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.
Broil the ribs: Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.
Bake the ribs: Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
Brush with barbecue sauce: About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking.
Rest the ribs and serve: The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs. Serve immediately with extra barbecue sauce for dipping.

How To Make Meatballs

Makes about 28 meatballs

What You Need

Ingredients
1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced
Tools
Small mixing bowl
Large mixing bowl
Knife
Cutting board
Grater
Baking sheet
Oven

Instructions

Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

How To Cook Salmon in the Oven

What You Need

Ingredients
1 to 3 pounds skin-on salmon fillets (8 ounces per person)
Olive oil
Salt
Pepper
Lemon wedges, to serve
Equipment
Roasting pan or baking sheet
Aluminum foil

Instructions

Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
Pat the salmon dry: Pat the salmon dry with a paper towel.
Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold

How To Cook a Frozen Turkey

Makes 1 turkey

What You Need

Ingredients
1 frozen or partially thawed turkey
Melted butter
Salt
Pepper
Equipment
Roasting pan
Roasting rack
Pastry brush

Estimated Cooking Times for Frozen Turkeys

8- to 12-pound turkey: 4 to 4 1/2 hours
12- to 14-pound turkey: 4 1/2 to 5 3/4 hours
14- to 18-pound turkey: 5 3/4 to 6 1/4 hours
18- to 20-pound turkey: 6 1/4 to 6 3/4 hours
20- to 24-pound turkey: 6 3/4 to 7 1/2 hours

Partially thawed turkeys will have shorter cooking times.

Instructions

Heat the oven to 325°F. Place a rack in the bottom third of the oven.
Place the turkey in the roasting pan: Unwrap the turkey and place it on top of a roasting rack inside a roasting pan. Don't try to remove the giblets or season the turkey right now.
Roast for 2 1/2 hours. Try not to open the oven door or let out too much heat. After 2 1/2 hours, your turkey should just be starting to turn golden.
Check the temperature: This temperature check is just to get a reference point for how quickly the turkey is cooking. At this point, the breast and thighs will likely be in the low-100°F range.
Remove the giblets: The turkey should be thawed enough at this point that you can remove any trussing mechanisms (although most are safe for roasting in the oven; check the turkey's packaging for information). Check the neck cavity and remove the bag of giblets if you see it. Check the cavity of the turkey for the neck or giblets, and remove them if you can. If you can't get to the giblets, or if the giblets are still frozen inside the turkey's cavity, continue roasting, but check every 30 minutes to see if you can remove the giblets. Be careful — the turkey is still mostly frozen, but the juices around the surface are hot.
Tuck the wings behind the turkey: You can also leave them untucked — either way is fine.
Season the turkey: Brush the turkey with melted butter. Sprinkle with salt, pepper, and any other seasonings you'd like to use. Rub in the spices with your fingers.
Tip the turkey to pour out any juices: Juices tend to collect inside the cavity of the turkey as they melt. Lift the roasting rack and tilt the turkey so these juices pour out into the pan.
Continue roasting: Refer to the chart above for estimated total roasting times. Check the temperature in the breast and thigh meat every hour or so to gauge how fast it's cooking, and tilt the pan to pour out any juices. Brush the turkey with more butter if you'd like. If the skin over the breasts is browning more than you like, cover loosely with foil. If the pan starts looking very dry or if the drippings start looking burnt, add a few cups of water or broth.
Cook until the turkey registers at least 165°F in all areas: The breast meat is the thickest part of the turkey and will cook the slowest. The middle of the turkey, closest to the bone, will also be the last to cook through; the temperature may be well above 165°F close to the surface, but below temperature deeper in the meat. Make sure you take the temperature in multiple places and also at multiple depths in the meat to be sure you're getting an accurate temperature reading throughout. (Just be sure not to hit the bone, which will give you a false temperature.)
Rest the turkey for 30 minutes.
Carve the turkey and serve.

How To Cook Turkey Breast

Serves 4 or more

What You Need

Ingredients
3 to 7 pounds thawed, bone-in, skin-on turkey breast (1 half-breast or 1 whole turkey breast joined at the breast bone)
1 tablespoon butter or extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
Equipment
Roasting pan, oven-proof skillet, or other baking dish large enough to hold the whole breast
Roasting rack, or thick-cut vegetables to lift the breast off the pan
Measuring spoons
Aluminum foil
Instructions

Let the turkey breast warm: Transfer the turkey breast to the rack inside a roasting pan, or place on top of vegetables in a skillet or other baking dish. Let the breast warm on the counter while the oven heats.
Preheat the oven to 450°F. Place an oven rack in the bottom third of the oven.
Rub the turkey breast with butter and seasonings: Pat the skin of the turkey breast dry with a paper towel. Rub the turkey breast all over with butter. If desired, loosen the skin and rub some butter into the meat under the skin as well. Sprinkle the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you're cooking a half-breast, pull the skin to cover the meat as much as possible.
Lower the oven to 350°F and roast the turkey for 1 hour: Place the turkey in the oven and immediately lower the heat to 350°F. Roast for 1 hour, then begin checking the temperature.
Check the turkey's temperature: The turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
Cover the turkey to prevent over-browning: If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.
Rest the turkey: When cooked, remove the turkey from the oven and cover it loosely with foil. Rest the turkey for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up. (Pour the drippings and juices from the pan into a measuring cup for making gravy!)
Carve the turkey: Carve the turkey beginning at the breast bone. Continue carving, keeping your knife as close to the ribs as possible, until the whole breast is carved from the bone; some meat will still be left on the bone. Once no longer attached to the bone, slice the breast crosswise into slices.

How To Cook a Turkey for Thanksgiving

Makes 1 turkey

What You Need

Ingredients
1 turkey, any size
2 cups chicken broth, vegetable broth, water, or other liquid
1 cup unsalted butter, melted, for basting (optional)
Equipment
Roasting pan
Roasting rack (or something off the pan)
Turkey baster, brush, or ladle (optional, if basting)

Instructions

Prepare the turkey for roasting: Thirty minutes to an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.)
Preheat the oven to 450°F: Position an oven rack in the bottom third of your oven and preheat the oven to 450°F. If you brined your turkey, as we did, no need to do anything now. If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly.
Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan.
Place the turkey in the oven and turn down the heat: Place the turkey in the oven and turn down the heat to 350°F. We recommend roasting turkeys breast-side up. Some people like starting the turkey breast-side down to shield the breast meat, but the idea of flipping a hot, sputtering turkey is not our idea of a good time. Instead, we prefer to simply shield the breast meat with foil toward the end of cooking if it starts getting too browned.
Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
Check the turkey's temperature: Begin checking the turkey's temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh . In every case, the meat should be at least 165°F when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
Rest the turkey before carving: Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
Carve the turkey: Carve the turkey the same way you would for a walk-through of the process. Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
Don't forget about the leftovers: One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!

White Wine, Clementine & Vanilla Pitcher Cocktail

White Wine, Clementine & Vanilla Pitcher Cocktail

Serves 8 to 12

For the thyme syrup:
1/2 cup cane sugar
1/2 cup water
3 to 4 sprigs of thyme
For the clementine and star anise ice cubes:
2 clementines, sliced
12 whole star anise pods
Water for the ice molds
For the cocktail:
24 ounces chardonnay
12 ounces citrus vodka
24 ounces freshly squeezed clementine juice
6 ounces thyme simple syrup
3 ounces freshly squeezed lemon juice
1 teaspoon vanilla extract
Ice
12 ounces chilled soda water, to taste
8 to 12 fresh thyme sprigs, for garnish
Clementine and star anise ice cubes, for garnish
For the thyme simple syrup: In a small saucepan, combine the cane sugar, water, and thyme. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until the sugar dissolves. Remove from heat, let steep for at least 10 minutes, discard solids, and let cool completely.
For the clementine and star anise ice cubes: Slice two clementines and place slices in a muffin tin or mini-bundt pan. Toss in a star anise pod and fill with water. Freeze 24 hours or until solid. When ready to use, run warm water on the underside of the tin to release.
In a large pitcher or punch bowl, combine the white wine, citrus vodka, clementine juice, thyme syrup, lemon juice, and vanilla extract. Stir until incorporated and chill in the refrigerator until you're ready to enjoy. You can even make this portion of the cocktail a day ahead and store it in the refrigerator; just give the mixture a good stir before serving.
For the cocktail: When you're ready to serve the cocktail, fill your pitcher or punch bowl with regular ice and the clementine and star anise ice cubes, and add the chilled cocktail mixture. Quickly top with the desired amount of soda water, taste for balance, and give the mixture a gentle stir. Prep individual cocktail glasses with ice; add the finished white wine, clementine, and vanilla cocktail; and garnish with a sprig of fresh thyme.

Red Wine, Blackberry & Ginger Pitcher Cocktail

Red Wine, Blackberry & Ginger Pitcher Cocktail

Serves 8 to 12

For the mixed berry ice cubes:
2 to 3 berries per ice cube, depending on size of your mold
Water for the ice molds
For the cocktail:
24 ounces fruity or even sweet red wine
12 ounces citrus vodka
24 ounces pomegranate juice
3 ounces blackberry liqueur
Ice
18 to 24 ounces ginger beer, to taste
Fresh mixed berries, for skewers
Fresh mixed berry ice cubes, for garnish
In a large pitcher or punch bowl, combine the red wine, citrus vodka, pomegranate juice, and blackberry liquor. Stir until incorporated and chill in the refrigerator until you're ready to enjoy. You can make this portion of the cocktail a day ahead and store it in the refrigerator; just give the mixture a good stir before serving.
For the cocktail: When you're ready to serve the cocktail, fill your pitcher or punch bowl with regular ice and the mixed berry ice cubes and add the chilled cocktail mixture. Quickly top with the ginger beer, taste for balance, and give the mixture a gentle stir. Prep individual cocktail glasses with ice; add the finished red wine, blackberry, and ginger cocktail; and garnish with mixed berry skewers.

Rosé, Gin & Pink Peppercorn Pitcher Cocktail

Rosé, Gin & Pink Peppercorn Pitcher Cocktail

Serves 8 to 12

For the pink peppercorn syrup:
1/2 cup cane sugar
1/2 cup water
2 tablespoons pink peppercorns
For the cocktail:
24 ounces rosé wine
12 ounces gin
24 ounces white grape juice
3 ounces cranberry liqueur
3 ounces pink peppercorn syrup
12 ounces chilled tonic, to taste
Ice
Cranberries, for garnish (sugar them, if you have the time)
Cranberry and rosemary ice cubes, for garnish
For the pink peppercorn syrup: In a small saucepan, combine the cane sugar, water, and pink peppercorns. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until sugar is dissolved. Remove from heat, steep for 20 minutes, discard solids, and let cool completely.
In a large pitcher or punch bowl, combine the rosé, gin, white grape juice, cranberry liqueur, and pink peppercorn syrup. Stir until incorporated and chill in the refrigerator until you're ready to enjoy. You can make this portion of the cocktail a day ahead and store it in the refrigerator; just give the mixture a good stir before serving.
For the cocktail: When you're ready to serve the cocktail, fill your pitcher or punch bowl with ice, and add the chilled cocktail mixture. Quickly top with the tonic water, taste for balance, and give the mixture a gentle stir. Prep individual cocktail glasses with cranberry and rosemary ice cubes; add the finished rosé, gin, and pink peppercorn cocktail; and garnish with cranberry skewers.

Monday 28 December 2015

Dinner Party with mary Recipe: Braised Shredded Beef in Tomatoes & Red Wine

Dinner Party Recipe: Braised Shredded Beef in Tomatoes & Red Wine

Braised Beef in Tomatoes & Red Wine

Serves 8 to 10

5 pounds chuck roast

1 tablespoon peanut or vegetable oil

Salt and freshly ground black pepper

2 large yellow onions, diced

10 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes, optional

1 32-ounce can diced tomatoes, drained

2 cups bold red wine, such as Chianti

1/4 cup balsamic vinegar

Heat the oven to 325°F. Cut the chuck roast into 3 or 4 large pieces. Brush the pieces with oil and apply salt and pepper generously. Heat your largest, deepest sauté pan over medium-high heat and sear the meat for several minutes on each side, about 12 minutes in all. (If the meat does not all fit in the sauté pan at once, do this in batches.) When the meat is well seared, with a dark brown crust all over, remove to a plate and turn the heat down to low.

Add the onions and garlic, and sprinkle with salt. Cook on low heat for 10 minutes or until they are golden and soft. Add the red pepper flakes, if you desire a little kick.

Stir in the diced tomatoes and sauté over medium heat for 2 to 3 minutes, then stir in the red wine. Bring to a simmer, scraping any browned bits off the bottom of the pan, then turn off the heat and stir in the balsamic vinegar. Put the chuck roast pieces back in the sauté pan. (If the pan is too small, transfer meat and sauce to a Dutch oven.)

Cover the pan and cook in the oven for 4 hours. (This can also be done in a slow cooker. At this point transfer to a slow cooker and cook on LOW 8 to 10 hours.)

After 4 hours, remove the meat from the oven and cool for 20 to 30 minutes. Use two forks to shred the meat thoroughly. Refrigerate overnight. The next day, scrape off the layer of fat that has hardened on top of the meat. The meat can be refrigerated for up to 3 days, and warmed gently in the oven for about an hour at 300°F.

The meat can be served as it is, in its sauciness, or you can pour off much of the sauce, and blend it into a smooth, thicker sauce. Serve over polenta or pasta with a good red wine.

Gluten-Free and Vegan Strawberry Shortcake

Recipe: Gluten-Free & Vegan Strawberry Shortcake

Gluten-Free and Vegan Strawberry Shortcake

Serves 4

For the biscuits:
3/4 cup + 1 tablespoon coconut milk, divided
2 teaspoons maple syrup
1 teaspoon vanilla
1 tablespoon ground chia seeds
1 cup white sorghum flour, plus more for dusting
2/3 cup potato starch
1/3 cup tapioca starch
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons virgin coconut oil, cool enough to be solid but malleable
For the strawberries:
2 pints strawberries, hulled and sliced or chopped
1 tablespoon maple syrup, or more to taste
2 teaspoons lemon juice
For the whipped coconut cream:
1 1/2 cups (or one 13 1/2-ounce can) full-fat coconut milk, refrigerated overnight
1 teaspoon vanilla, optional
1 teaspoon maple syrup, or more to taste, optional

Preheat oven to 400°F. Line a baking sheet with parchment.
To make the biscuits, combine 3/4 cup of the coconut milk with the maple syrup and vanilla. Add the ground chia seeds and mix with a fork to make a slurry. Let sit for about 10 minutes.
In a large bowl, whisk together the sorghum flour, potato starch, tapioca starch, baking powder, and salt. Add the coconut oil and mix with a fork until pea-sized clumps form. Stir the coconut milk slurry and add it to the bowl. Mix with a fork until just combined. Gently knead the dough a few times around the bowl until it forms a loose ball.
Transfer the dough to a surface lightly dusted with sorghum flour. Pat the dough to 3/4-inch thick and cut into 8 (2 1/2-inch) rounds. Place the biscuits on the parchment-lined baking sheet and brush the tops with the remaining tablespoon of coconut milk. Bake until the biscuits are just golden, about 12 minutes. Transfer to a wire rack to cool slightly. Best served warm or at the very least on the same day.

While the biscuits are baking and cooling, prepare the strawberries and cream. Toss the strawberries with the maple syrup and lemon juice, and let macerate for at least 10 minutes before serving.

To make the whipped coconut cream, remove the coconut milk from the refrigerator — move it carefully to avoid agitating the contents. Scoop off the cream that has solidified at the top and place it in the bowl of a stand mixer, or a bowl if using a hand mixer. (Save the coconut water at the bottom for smoothies or other dishes.) Beat the coconut cream until soft peaks form, about 3 minutes. Mix in the vanilla and maple syrup, if using. (This can be refrigerated up to 3 days; re-whip before serving.)
To serve, place a biscuit on a plate, pile with berries and cream, top with another biscuit, and add another dollop of cream.

Peppermint Mocha Breakfast Shake

Peppermint Mocha Breakfast Shake

Serves 1 to 2

1 1/4 cups cold brew coffee (not from concentrate)
3/4 cup heavy cream
3 tablespoons raw cacao powder
2 tablespoons sugar
1/2 teaspoon peppermint extract
1/8 teaspoon sea salt
Whipped cream, to top
Crushed candy cane, to top
Add the coffee, heavy cream, cacao, sugar, and salt into a high-speed blender. Process this mix on high until the mixture begins to thicken into the consistency of a very silky shake.
Pour into the glass of your choosing and top with whipped cream and crushed candy canes. Serve immediately. Enjoy!

Coconut & Rainbow Chard Baked Potato

Serves 1 (but easily scaled up as needed)
1 sweet potato, baked
1 tablespoon coconut oil
Salt to taste
1 clove of garlic, sliced
2 cups rainbow chard, very thinly sliced
1 teaspoon lemon juice
Toasted coconut chips
Pomegranate arils
While warm, but cool enough to handle, cut the potato lengthwise and gently pull open. Using a fork, fluff the inside of the potato. Add half the coconut oil and season with salt and continue to fluff until the coconut oil is melted and thoroughly combined.
In a skillet, heat remaining coconut oil over medium heat. Add the sliced garlic and cook about 30 seconds. Add the chard and lemon juice; cook and stir until the greens begin to soften. Add a splash of water, cover the skillet, and turn off the heat. Let stand about 1 minute.
Stuff the chard into the potato. Sprinkle over the coconut chips and pomegranate. Serve immediately.
Note: If your sweet potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.

Broccoli & Feta Pasta Sauce

Broccoli & Feta Pasta Sauce

Serves 4

1 pound broccoli, trimmed and cut into large chunks
2 tablespoons water
Salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/3 cup chopped Italian parsley
1 lemon, juiced and zested
1/2 cup feta cheese, divided
1/4 cup water
Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.
Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about two minutes.
Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.
Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above

How to Make the Ultimate Cheesecake

How to Make the Ultimate Cheesecake

Serves 8 to 10

What You Need

Ingredients
For the cheesecake:
2 pounds cream cheese
1 cup sugar
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional)
1/8 teaspoon salt
1/2 cup sour cream
2 teaspoons lemon juice (optional)
1 teaspoon vanilla extract
3 large eggs
1 large egg yolk
For the crust:
12 whole graham cracker rectangles (6 ounces)
5 tablespoons butter, plus extra to grease the pan
Equipment
9-inch or 10-inch springform pan
Aluminum foil
Food processor
Stand mixer or handheld mixer
Measuring cups and spoons
Spatula
Roasting pan or other dish big enough to hold the springform pan

Instructions

Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.
Rub the pan with butter: Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.
Wrap the pan in foil: Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.
Prepare the crust: Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. (For step-by-step instructions of this step,
Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
Mix in the sour cream, lemon juice, and vanilla: Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
Stir a few times by hand: Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
Pour the batter over the cooled crust: Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.
Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently un stick the crust from the pan and transfer it to a serving platter. Leftovers will keep, uncovered and refrigerated, for several days.

Gluten-Free kenyan Hot Chocolate Pancakes

Gluten-Free kenyan Hot Chocolate Pancakes

Yields 6 to 7 pancakes
For the pancakes:
1 1/4 cups all-purpose gluten-free flour (I used Cup 4 Cup)
1/4 cup raw cacao powder
1/4 cup coconut sugar
1 teaspoon gluten-free baking powder
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 large eggs
1 3/4 cups almond milk
2 tablespoons coconut oil, melted (plus more for frying)
1 teaspoon gluten-free vanilla extract
1/2 cup dark chocolate chips
Suggested toppings:
Toasted gluten-free marshmallows
Gluten-free chocolate syrup
Whipped cream
Combine the gluten-free flour, cacao, sugar, baking powder, spices, and salt into a large mixing bowl. Whisk together well and set aside.
In a separate mixing bowl, combine the eggs and almond milk. Whisk well until smooth. Add in the melted coconut oil (taking caution that it is not too hot, as it might scramble the eggs — it should be lukewarm) and the vanilla extract. Whisk again until everything is very well-combined.
Pour the wet ingredients into the dry ingredients and whisk again until a thick batter forms. The consistency of this batter is going to be much thicker than regular pancake batter due to the nature of the gluten-free flour. It might be sticky as well — this is fine. Finally, fold in the dark chocolate chips so they are evenly distributed throughout the batter.
Heat up a pancake griddle, or a nonstick skillet over medium-high heat. Melt a generous amount of coconut oil onto your griddle or into your skillet. Once the oil is hot and coats the bottom of the pan, pour a little more than a 1/4 cup of batter into the skillet to make each pancake. The batter is thick, so use a silicone spatula to even out the pancake into a round shape.
Allow the pancake to cook for approximately 3 to 5 minutes a side. The batter will not bubble in the center like it would if you were making non-gluten-free pancakes, so you have to keep a close eye on the texture of the edges as they begin to firm up. Once it seems firm, and the bottom is crispy, flip the pancake and cook for another 3 to 5 minutes. Repeat these steps until all of the pancakes are cooked.
Serve the pancakes with toppings of your choice, or make them extra hot chocolate-y by adding chocolate sauce, whipped cream, and toasted marshmallows.

Sunday 6 December 2015

How To Make the Best Grilled Pizza

What You Need

Ingredients
1 ball pizza dough (about 1 pound), store-bought or homemade
1/2 to 1 cup tomato sauce, store-bought or homemade
Cheese such as torn mozzarella, grated Asiago or Swiss, and grated Parmesan
Toppings such as herbs, thinly sliced vegetables, pepperoni and salami, prosciutto, chopped greens such as kale, or diced tomatoes
Olive oil
Equipment
Grill, gas or charcoal
Brush
Metal tongs
Metal spatula

Instructions

Heat the grill: You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. Aim for at least 550°F. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
Gather your ingredients and toppings: Set up a table or bench near the grill so you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
Also have your tools close to hand: You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
Prep your dough: It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
Brush the dough with olive oil: Brush one side of the dough with oil; this is the side you'll lay down on the grill.
Grill one side of the pizza: Take the lid off the grill. Lay the dough round on the grill with the olive-oil side down. Brush the top of the dough with a thin layer of olive oil, too. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want grill marks on it, but you don't want the dough to get crispy; it should be just set.
Top the pizza: Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
Cook the pizza: Put the lid on and cook for 3 to 5 minutes. Use your sense of smell; if the pizza smells like it's scorching, take the lid off and move the pizza to a cooler part of the grill or turn the heat down.
Remove the finished pizza: Remove the lid and check the pizza. The edges should be crisp and well-done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

How To Cook Moist & Tender Chicken Breasts Every Time

What You Need

Ingredients

1 to 4 boneless, skinless chicken breasts, of similar size
Salt and freshly ground black pepper
1 tablespoon olive oil, unsalted butter, or combination of both

Equipment

Heavy Mason jar or wide drinking glass
Wide (10-inch) sauté pan with lid
Tongs or spatula

Instructions

Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.
Season the chicken breasts: Lightly salt and pepper the chicken breasts.
Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Flip the chicken breasts: Then flip each chicken breast over.
Turn the heat down to low: Turn the heat to low.
Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator.

Recipe Notes

Dredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.
Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.

3-Sausage Pasta Sauce

3-Sausage Pasta Sauce
Enough for at least 2 pounds pasta
Olive oil
3 uncooked pork sausage, such as sweet or spicy Italian sausage
2 onions, chopped
6 cloves garlic
1 tablespoon (or so) tomato paste
1 cup (or so) red wine
2 32-ounce cans plum tomatoes
1 rosemary or thyme sprig
Salt and pepper
Heat the olive oil and brown the pork very well. Turn the heat to low and add the onions - cooking and stirring until they are soft and translucent. Add the garlic and cook until fragrant. Add a squirt of tomato paste and fry it over medium-high heat, stirring, for about a minute. Then add the red wine and tomatoes. Crush the tomatoes a little in the pot, then bring to a simmer and add the rosemary or thyme.
Simmer, partially covered, for as long as you can - the longer it simmers the better the flavor. When you want to serve it, taste and season with salt and pepper.
For the pasta dish pictured above I tossed the pasta with the sauce directly, then added about a pound of whole milk mozzarella, chopped into big chunks.

Spaghetti with Turkey Bolognese

Spaghetti with Turkey Bolognese

Serves 4 to 6 (Makes about 8 cups of sauce)

For the bolognese sauce:
1 medium yellow onion, diced small
1 large carrot, diced small
3 cloves garlic, minced
1/2 teaspoon oregano
1 1/2 pounds ground turkey or chicken
2 tablespoons tomato paste
1/2 cup red wine
1 15-ounce can tomato sauce or puree
1 tablespoon balsamic
To serve:
1 pound spaghetti
Fresh basil, thinly sliced, to top
Shaved parmesan, to top
Warm a few teaspoons of olive oil in a wide, high-sided skillet or saucepan over medium heat. Add the onions, carrots, and a half teaspoon of salt, and cook until the vegetables are softened and the onions are translucent, 8 to 10 minutes. Stir in the garlic and oregano and cook until fragrant, about 30 seconds.
Add the ground turkey and other half teaspoon of salt to the pan. Cook, breaking up the turkey with your spoon, until the meat is browned and no longer raw in the middle. Break up the turkey as much or as little as you like as you cook — personally, I like leaving it a bit chunky.
Add the tomato paste and stir to coat all the ingredients. Pour the wine into the pan and stir until it's been mostly absorbed and has turned the turkey an alarming shade of purple. Stir in the tomato sauce. Let the sauce come to a rapid simmer, then turn the heat down to low and let the sauce cook while you make the pasta.
Bring a large pot of water to a boil. Add a generous amount of salt and the spaghetti. Stir occasionally until the spaghetti softens and is no longer sticking above the water. Cook until the spaghetti is al dente. Before draining, scoop out a cup or so of the starchy pasta water and set aside. Drain the pasta.
Stir the tablespoon of balsamic into the sauce and taste. If the sauce is thicker than you'd like, add a little of the starchy pasta water. Add salt or pepper as you like.
Serve plates of the spaghetti with the sauce spooned over top. Add a sprinkle of basil and parmesan.

Recipe Notes

Leftovers will keep for 3 to 4 days in the fridge. The sauce can also be frozen for up to 3 months.

Tomato, Broccoli & Mozzarella Pasta Casserole

Serves 6
12 ounces farfalle or bowtie pasta
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, divided
1 medium yellow onion, diced
4 cloves garlic, very finely minced
1 15-ounce can chickpeas, drained
3/4 cup chopped basil leaves, divided
1/2 pound fresh full-fat mozzarella, divided
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
1 lemon, juiced
3/4 cup grated Parmesan, divided
2 teaspoons salt
1 teaspoon black pepper
Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Bring a large pot of water to boil and salt generously. Add the farfalle and cook until barely al dente. Drain and return to the pot.
Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender . Drain thoroughly and roughly chop into bite-sized florets. Toss with the cooked pasta. Chop 2 of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil. Tear about 2/3 of the fresh mozzarella into thumbnail-sized chunks and fold this into the pasta mixture.
Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined. Stir in the salt and pepper.
Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.