Chocolate Chip Macadamia Nut Cookies

Prep Time:
15 Min

Cook Time:
12 Min

Ready In:
40 Min

Serves 36 - 2" cookies


Ingredients

• 1/2 cup butter, softened
• 1/3 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/8 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup macadamia nuts, chopped
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Lightly grease 2 large cookie sheets with vegetable shortening.
2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3. Bake in preheated oven for 10 to 12 minutes (rotate cookie sheet after 6 minutes), or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Source: Adapted from http://allrecipes.com/recipe/macadamia-nut-chocolate-chip-cookies/detail.aspx

Slow Roasted Turkey and Gravy

1. Thaw Turkey (20lbs or less)
2. Gently separate the skin from the breast but don't remove it. You just want to be able to get your hand between the skin and the breast meat. Rub Kosher salt between skin and breasts as well as inside stuffing cavity
• Optional: add 1 tsp. rosemary and thyme to 2 Tbs. melted salted butter and add to salt
3. Let turkey salt for  at least 2-3 hours
4. When ready to roast - Pre heat oven to 475
5. Lightly stuff turkey with halved onion, two raw carrots, two celery stalks, 3 sprigs of thyme and rosemary
6. Lightly salt and pepper skin
7. Coat grill rack with olive oil and rest turkey on rack BREAST side down
8. Roast Turkey for 20 min. at 475
9. Drop the oven temp to 250 (seriously) 
10. Remove turkey and flip it over in the rack so breast side is up and insert meat thermometer into thigh and return to oven
11. From this point Roast Turkey for 20 min. for each pound of turkey (no need for basting because you are slow roasting)
12. Turkey is done when internal thigh temp is 180 and internal breast meat is 170
13. Let turkey rest for at least 20 minutes with a foil cover to allow juices to reincorporate. 

Source: http://www.howtocookathanksgivingturkey.com/

Gravy:

1. Pour off turkey drippings through a fine strainer into measuring cup to let fat separate (10 min)
2. Do not wash the roasting pan. (that's your gravy sauce pan)
3. Thinly slice 1/2 cup brown mushrooms
4. Saute mushrooms in turkey roasting pan over medium-low heat until they release (5 min)
5. Mix 3 Tbs. of all purpose flour with 1/2 Tbs. of  worcestershire sauce and 1 Tbs. balsamic vinegar to create a roux slurry
6. Pour off excess fat from drippings and mix with slurry
7. If you have less than 2 cups of liquid, add equal parts white wine (chardonnay) and chicken stock or water with chicken bullion cube to the slurry.
8. Add liquid mixture to the roasting pan
9. Raise heat to medium and reduce stirring constantly until gravy reduces by half (10 minutes)
10. Add cracked black pepper to taste

Slow-Roasted Pork Shoulder

6-8 pound bone-in pork shoulder

1 day before
cross-hatch fat on top, 1 inch squares
Mix 1/3 cup kosher salt and 1/3 cup brown sugar
rub on pork and wrap tight with plastic wrap
store in fridge for 12-24 hours

6 hours prior
rub off excess salt
add black pepper
spray roast pain and rack with vegetable oil
add 1 qt water in roasting pan
roast at 325 degrees
baste at one hour and three hour marks and rotate roast
remove when internal temp at 190 degrees; ~5 hrs
rest on carving board, tented with foil, for one hour

Sauce
Separate/strain fat drippings
in medium sauce pan combine:
- 10 oz canned/frozen peaches
- 2 cups white wine vinegar
- 1/2 cup white sugar
- 1/4 cup rice wine vinegar
- 2 sprigs thyme
- 1/4 cup drippings

Simmer sauce for 30 min, then add:
1 Tbsp stone ground mustard
1 Tbsp rice wine vinegar

Eat and be happy.

from America's Test Kitchen

Chicken Soup

Chicken Noodle Soup

Recipe courtesy Tyler Florence

Prep Time:

2 hr 0 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Kate Doesn't Like Brussel Sprouts

Ingredients:

• 1 lb. brussel sprouts
• 1 tsp. salt
• 2 Tbsp. EVOO
• 1/4 tsp. red pepper flakes
• 5 cloves minced garlic
• 1/4 tsp. nutmeg
• 1/2 cup grated parmesan cheese 

Prep:

1. trim stems, pluck dead leaves and halve brussel sprouts
2. Bring 2 Quarts of water to a boil in a large sauce pan
3. Boil sprouts with salt in water for 4-5 minutes (so they are just under done)
4. Drain spouts and set aside
5. Sauté olive oil, garlic and red pepper for 1 minute
6. Add nutmeg and sprouts and saute for 1 more minute
7. Mix in cheese until it melts - about 1 more minue

Source: http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-for-People-Who-Think-They-Hate-Brussels-Sprouts-358275

French Toast

Serves ~ 8 half inch thick slices

Ingredients:

• 1.5 cups milk (warm so butter will incorporate)
• 3 egg yolks
• 3 Tbps. light brown sugar
• 2 Tbsp. butter (melted)
• 1 Tbsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 loaf challa bread

Equipment:

• wide pyrex glass dish (soaking the bread)
• mixing bowl
• large frying pan
• cookie sheet

Preparation: 

1. Cut challa into 1/2 inch slices
2. Pre heat oven to 300 degrees 
3. Toast bread on baking sheet for 8 minutes per side to dry out bread
4. While toasting bread, whisk wet ingredients in mixing bowl and pour batter into
5. Remove bread set aside and drop oven to 200 degrees 
6. Soak 2 slices of bread in batter for 20 seconds per side (too long and bread will fall apart, too short and batter will not soak in)
7. Heat large frying pan to medium heat
8. Grease pan with butter and fry for 3-4 minutes per side
9. Place finished french toast on cookie in oven at 200 degrees to keep warm
10. Repeat with remaining toast

Roasted Red Pepper Hummus

Blend all ingredients in a food processor until smooth; yield: 2 cups.

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 chopped bottled roasted red bell peppers, rinsed and drained
2 Tbsp fresh lemon juice
1/4 tsp salt
1 garlic clove, minced
1 can (15.5 oz) chickpeas, rinsed and drained

Quick Pickled Cucumbers

Slice one English cucumber crosswise into thin rounds. Combine cucumber and two crushed garlic cloves in a medium bowl. Combine one cup rice vinegar, 3/4 cup water, 2 Tbsp sugar, and 1/2 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in 1 Tbsp sambal oelek. Cover and chill at least four hours. Drain before serving. Garnish with sliced green onions if desired.

Cider-glazed Chicken with Browned Butter Pecan Rice

1 (3.5 oz) bag of brown rice
2 Tbsp butter
1 lb chicken breast
3/4 tsp salt
1/4 tsp ground pepper
1/2 cup cold apple cider
1 tsp Dijon mustard
1/4 cup chopped pecans
2 Tbsp chopped fresh flat-leaf parsley

1. Cook rice.
2. Melt 1 tsp butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until syrupy. Add chicken back to pan, turning to coat. Remove from heat and set aside.
3. Melt remaining 5 tsp butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and remaining 1/2 tsp salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Yield: 4 servings.

Loaded Potato Soup

4 red potatoes (24 oz)
2 tsp olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp flour
2 cups milk
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 slices of bacon
1/3 cup shredded cheddar cheese
4 tsp sliced green onion

1. Pierce potatoes with fork and microwave on high for 13 minutes or until tender. Cut in half to cool slightly.
2. Heat oil in saucepan over medium-high heat. Add onion; sautee 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Cook bacon and crumble it.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yield: 4 servings.

Pear cocktail

Shred 1 medium bosc pear; place pulp on cheese cloth and squeeze over a measuring cup to yield 1/3 cup of juice. Discard solids. Combine pear juice, 2 Tbsp citrus-infused vodka, 1 Tbsp pomegranate juice, 1 Tbsp fresh lime juice, and 1 Tbsp agave syrup (or sugar syrup) in a martini shaker with ice; shake. Strain about 3 Tbsp vodka mixture into each of two martini glasses. Top each serving with 1.5 Tbsp hard apple cider. Garnish with pear slices.

Prosciutto, Pear, and Blue Cheese Sandwiches

Bread
3 cups arugula
1 medium shallot, thinly sliced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/8 tsp ground pepper
2 oz thinly sliced prosciutto
1 ripe pear, cored and sliced
2 oz blue cheese, sliced

Toast bread
Combine arugula, shallot, olive oil, vinegar, and pepper in a bowl and toss well.
Make a sandwich out of arugula mixture, pear slices, and blue cheese.

Shanna Tova - Coconut Macaroons

Coconut Macaroons Recipe

• Makes ~45
• Prep Time: 15 min.
• Total Time: 60 min.

Ingredients

• 2 - 14 ozs. bags sweetened coconut flakes
• 2 - 14 ozs. bags sweetened shredded coconut 
• 2 - 14 ozs. cans sweetened condensed milk
• 1/4 cup sour cream
• 2 Tablespoons heavy cream
• 1 Tablespoon Vanilla extract
• 1 lb. Semi Sweet or Dark Chocolate (optional)

Instructions

1. Mix all ingredients except chocolate until thoroughly combined

2. Gently press a portion of the batter into a #12 scoop

3. Place the macaroons on a parchment-lined baking sheet

4. Bake at 325 degrees for 40-45 minutes (rotate cookie sheet at 20 minutes) until toasted golden brown and base of macaroon is caramelized

5. Cool. Dip in chocolate.

Modified from Chef Keem's Coconut Macaroons Squidoo.com

Pork Loin with Poached Plums

Plums

• 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
• 2 cups Pinot Gris or Viognier
• 1 cup dry red wine
• 2 whole star anise*
• cinnamon stick
• 1/4 cup plus 1 1/4 teaspoons sugar, divided
• 2 cups low-salt chicken broth
• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
• 2 tablespoons chopped shallot

Pork

• 2 1 1/4-pound pork tenderloins
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• Chopped fresh chives

preparation

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

Courtesy of: epicurious.com - Gourmet magazine 2007

Fettucine with Ragu alla Bolognese

(to be paired with a central coast Garnacha)

serves 4-6

2 Tbs extra-virgin olive oil
2 Tbs. unsalted butter
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium cloves garlic, minced
1 large yellow onion, finely chopped
1 Tbs. minced fresh flat-leaf parsley
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1 cup dry white wine
pinch of freshly grated nutmeg
Kosher or fine sea salt and freshly ground black pepper
3/4 cup whole milk
3 Tbs tomato paste
1-1/2 cups lower-salt beef broth
1/2 cup heavy cream
3 oz thinly sliced mortadella, cut into 1/4 inch wide strips (1/2 cup)
1 lb regular or spinach fettucine
freshly grated parmigiano-reggiano or pecorino romano, for serving

Heat the oil and butter in a 5-6 quart dutch oven or other heavy-duty pot over medium heat until the butter melts and begins to sizzle. Stir in the carrots, celery, garlic, onion, and parsley. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and light golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is deep brown and crumbly abut still tender, 60-90 minutes. If the meat is browning too quickly, reduce the heat to low.

Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1-2 minutes. Reduce the heat to medium and season the meat with nutmeg, 1/2 tsp of salt, and several grinds of pepper. Stir in the milk and cook, stirring frequently, until most of it is absorbed, 2-3 min.

Dilute the tomato paste in a small bowl with splash of broth and pour into the sauce. Mix well and add remaining broth. Reduce heat to low, cover partially, and cook sauce at a gentle simmer, stirring occasionally, until it is thick and fragrant and veggies have more or less dissolved, 60-90 minutes. Stir in the cream and mortadella and simmer gently until completely heated through, about 5 min more. Season to taste with salt and pepper.

Cook pasta, toss with ragu, and top with grated cheese.

(from San Francisco Wine Merchant)

Modesto Mixed Berry Crumble

Ingredients

• 3/4 cup all purpose flour
• 2/3 cup plus 1/2 cup sugar
• Large pinch of salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup old-fashioned oats
• 1/2 cup husked almonds, toasted , coarsely chopped
• 1/2 teaspoon vanilla extract
• 1/2 lb strawberries, hulled, halved (about 2 cups, or one basket)
• 1/2 lb raspberries (about 2 cups, or one basket)
• 1/2 lb blackberries (about 2 cups, or one basket)
• 1/2 cup brandy
• pieces Vanilla ice cream
• Vanilla ice cream

Prep

Crumble Prep:

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.

Filling Prep:

Add mixed berries to large bowl. Toss with 1/2 cup sugar. Add vanilla extract and brandy. Whisk to blend. Chill for up to an hour to let brandy soak in

Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish.  Scrape fruit filling into prepared baking dish. (Reserve berry/brandy juice) Sprinkle oat topping evenly over filling.

Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream. 

Optional: In a medium sauce pan, reduce berry juice until thick (about half the volume). Serve over berries and ice cream. 

Recipe adapted from: Strawberry Rhubarb Crumble - http://www.epicurious.com/recipes/food/views/Strawberry-and-Rhubarb-Crumble-358595

K&A's Valentine's Day Mac' n' Cheese

Ingredients

• 6 slices good-quality white bread, crusts removed, torn 1/2-inch pieces
• 4 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 pound Canadian bacon or smoked ham, cubed (optional)
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• 1 pound elbow macaroni (4 cups dry)

Method

• 1. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. 
• 2. In medium saucepan heat 4 cups of milk over medium heat. Mix remaining 1 cup cool milk and flour. Melt remaining 2 tablespoons butter in a medium sauce pan over medium heat. When butter bubbles, add milk and flour mixture. Cook, stirring, 1 minute.
• 3. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• 3a. While cheese mixture is thickening, fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water to halt cooking process, and drain well. 
• 4. Set heat to low under sauce pan with milk mixture. Stir in salt, nutmeg, onion powder, garlic powder, black pepper, cayenne pepper, 3 cups cheddar, 1 1/2 cups Gruyere or 1 cup pecorino Romano and ham. Set cheese sauce aside.
• 5. Stir macaroni into the reserved cheese sauce.
• 6.  Heat the oven to 375 degrees. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. 
• 7. Place cookie sheet under casserole dish and bake until browned on top, about 45 minutes. 
• 8. Transfer dish to a wire rack to cool for 5 minutes; serve.

Adapted from: marthastewart.com

Perfect Roast Chicken

Prep Time:

20 min

Inactive Prep Time:

20 min

Cook Time:

1 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables
.

Recipe Courtesy of Food Network: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

Peach Salsa

- 2 yellow peaches (skinned, chunked)
- 1/2 cup orange bell pepper
- 1/4 cup red onion (finely diced)
- 1 jalapeno (seeded, finely diced)
- 1/4 cup fresh cilantro (minced)
- 2 Tbs. lime juice (key lime preferred)
- 2 Tbs. orange juice
- 1/2 tsp. salt

mix ingredients
strain over a mixing bowl for 1 hour
chill for an hour