Butter for pan 1 tablespoon orange zest 1/2 cup orange juice 2/3 cup plain Greek yogurt (0% or 2%) 3 large eggs 1/2 cup olive oil 1 teaspoon vanilla 2 cups flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2/3 cup cream 6 ounces dark chocolate chips ¼ cup agave 1 tablespoon confectioner’s sugar orange slices and berries for garnish
Heat oven to 325°F. Butter a 9” cake pan, line bottom
with circle of parchment and butter over parchment. In a medium bowl, whisk
zest, juice, yogurt, eggs, olive oil and vanilla until well combined. Then in a
large bowl, sift and stir together flour, sugar, baking soda, baking powder and
salt. Add wet ingredients into dry ingredients and gently mix. Pour into cake
pan and bake until a wooden skewer, when poked in the center, comes out clean,
about 45 minutes. Cool on a rack. Turn out onto a cake platter.
Meanwhile, in a small saucepan heat cream to a slow simmer.
Add chocolate chips, turn off heat and then let sit for 10 minutes. Gently stir
until smooth. Stir in agave. Pour
chocolate sauce over cooled cake, sprinkle with confectioner’s sugar and
garnish with oranges and berries.
4 russet potatoes, about 3 pounds 3 tablespoons butter 2 tablespoon olive oil ¼ teaspoon ground nutmeg 1 teaspoon salt ½ teaspoon freshly ground pepper 1 1/3 cups plain Greek yogurt (0% or 2%) 2 tablespoons chopped chives salt and pepper to taste
Heat oven to 350°F. Scrub potatoes, dry and prick skin
with knife in several places. Place potatoes directly on the oven rack. Bake
until soft and cooked through about 40 minutes. Allow potatoes to cool slightly
and peel the skins with a paring knife. Place potatoes in a shallow bowl, and
break into smaller 1 inch pieces using the side of a spoon. Take care not to
mash the potatoes, though a few can be broken into smaller pieces. Set aside.
Meanwhile, in an oven safe pan, heat olive oil and butter.
Once the butter ceases to foam, add potatoes, nutmeg, salt and pepper. Toss
gently but thoroughly so flavors combine, but the potatoes do not completely
Press potato mixture into the skillet to create a “cake” and
let cook on medium high heat until the edges begin to brown, about 15 minutes.
Place pan under broiler until top of cake browns lightly, about 5 minutes.
Meanwhile, in a small bowl, mix yogurt, chives, salt and pepper. Remove pan from oven, cover with platter,
serving side down, and flip to release potato “cake” onto platter. Smooth the
yogurt on top of the potatoes, slice into wedges and serve immediately.
1 rye or whole wheat loaf of bread, cut into 2 ½ inch
slices, 16 slices 2 slices nitrate-free bacon, minced 2 shallots, sliced, about ½ cup 3 ounces sliced mushrooms 2/3 cup Dannon Oikos plain Greek nonfat yogurt (0%) 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper
Heat oven to 350°F. Place bread on baking sheet and cook
until lightly browned, about 10 minutes. Set aside.
Meanwhile, in a large skillet over medium high heat, cook
bacon until crisp and browned about 5 minutes.
Add shallots and cook until softened about 4minutes. Add mushrooms and cook until softened about 3
minutes longer. Add a tablespoon of water if the pan gets to dry at any point
in the cooking. Set aside.
Meanwhile, in a small bowl, combine yogurt, olive oil, salt
and pepper. Spread mixture on top of crostini and top with bacon mixture and
place back on the baking pan. Return to oven to warm the yogurt topping, about
4 minutes. Serve warm.
I got this recipe from the wonderful Kylie Kwong of Australia. Great chef, great recipes. Find her white cooked chicken recipe here. The only change I made was in poaching time. She says the chicken should poach for 14 minutes and steep for 3 hours. I never have 3 hours. So, I poach for about 35 minutes and let it steep for about 90 minutes to two hours. I have no doubt her results are spectacular, but mine birds are pretty tasty and succulent too. Enjoy!
This hardly needs a recipe, but here goes. Use what ever leftovers you like or have on hand.
2 teaspoons canola oil 1 cup leftover potatoes, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon chopped fresh herb such as dill (optional) 1 cup leftover salmon, flaked into pieces 3 scallions, chopped
In a large non stick skillet heat oil until it just starts to shimmer. Add potatoes and let heat through and brown, about 4 minutes. Break up into smaller pieces if desired. Add salt, pepper and a favorite herb. Flake in salmon and let brown about 3 minutes. Add scallions, stir. Check seasonings, add a pinch of whatever you think in needs. Serve with other leftovers and a tasty lager (or seltzer!)
This is a very basic recipe, but there are a lot of steps. Click here for the video, enjoy!
12 ounce package of semisweet chocolate chips
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces (plus some for pan)
6 large eggs, separated
¾ cup sugar, divided
2 teaspoons vanilla extract
1 teaspoon salt
¼ cup unsweetened cocoa powder
Confectioner’s sugar for dusting
SpringForm pan, electric mixer, two large bowls, rubber spatula for folding, parchment paper
Heat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper.
In a heavy bottomed medium sized pan, stir chocolate and butter over low heat until melted and smooth. Remove from heat; set aside to cool to lukewarm.
In a large bowl, beat egg yolks and half of the sugar with an electric mixer until pale yellow and fluffy, about 3 minutes. Sift in cocoa powder; fold in melted chocolate mixture, then fold in vanilla extract and salt. Set aside.
Meanwhile, in a second large bowl, whip the egg whites with an electric mixer. Make sure the beaters are clean and dry. When soft peaks form, slowly add the remaining sugar and continue to beat until medium peaks form. Stir ¼ of the egg whites into the chocolate mixture, then gently fold the remaining whites in two batches. Pour batter into prepared pan.
Bake cake until it has risen and the top cracks, about 45 minutes. A wooden skewer inserted into the center should come out with some moist crumbs attached. Cool cake in pan on rack.
With a small knife, loosen the sides of the cake then remove the springform ring. Using a plate, gently press down on the cake to even it out. Invert cake onto cake plate. Peel off parchment paper and dust with confectioner’s sugar. Delicious with seasonal fruit and a Moscato d’Asti.
Almost a fool-proof dish, and very healthy. Low in calories, high in potassium and, most importantly, very tasty. Also flexible. If you don't have olive oil, butter works. If you don't like fennel (though you must at least try it) skip it and add tomatoes, basil and shallots instead. I've even used red or rose wine in a pinch. Whatever you do, don't throw out the liquid. Serve this with bread, the traditional "frites" or pasta to soak up every last bit.
2-3 pounds of mussels
2 tablespoons olive oil
1 fennel bulb, trimmed and sliced thin
1 large onion, sliced
4-6 cloves of garlic, chopped
1-2 tablespoons of fresh chopped herbs such as Italian Parsley
3 scallions, chopped
1 cup dry white wine
salt and pepper to taste
Long gone are the days of soaking mussels to get rid of the sand, most are line grown and grit free by the time they reach your kitchen, especially if you get them from a great place like the Southold Fish Market. Be sure to rinse them well, however. You can gently rip off the beards if you find any. Make sure to check closely for open or cracked ones, those you can discard. Once clean, cover with a moist towel and keep cold until you are ready to use them.
Meanwhile, in a large dutch oven, heat olive oil over medium heat. Add fennel at let cook about 5 minutes until soft. Add onions and garlic, cook until softened about 4 more minutes. Add a pinch of salt to prevent browning if you'd like.
Add mussels to pot with herbs, scallions, white wine, a dash of salt and a few grinds of black pepper. Stir, cover and let cook until the mussels open, about 5 minutes. Discard any that are not open.
Grab a crusty loaf of bread, a cold bottle of Chardonnay (Paumanok Festival, 2009) and a big bowl for the shells. Enjoy!
The key ingredient here, of course, is seasonally ripe and delicious tomatoes. Use the amounts below as a guide, no need to be too exact. Absolutely nothing beats this dish on a late summer day.
2 large and ripe tomatoes, yellow, red or both
1/2 onion, finely minced
2 tablespoons red wine vinegar
4 tablespoons olive oil, divided
1 tablespoon chopped herb such as parsley or chives
1/2 teaspoon salt
freshly ground black pepper
1 baguette, sliced on the diagonal
1 garlic clove, peeled
Heat grill (or oven to 300F.) Get two bowls. Cut tomatoes in half, through the "equator". Gently squeeze out seeds into the first bowl and discard. Chop tomatoes into a small dice, add to the second bowl. Add minced onion, vinegar, 2 tablespoons of olive oil, parsley, salt and pepper. Mix well, taste and adjust ingredients to your liking. Set aside.
Meanwhile, brush the bread with olive oil. Grill or toast in the oven until the bread is lightly toasted, about 5-7 minutes on the grill, and about 10 in the oven. Remove and let cool slightly. Lightly rub cut side of garlic on one or both sides of the bread, depending on how much garlic you like.
Top toasts with tomato mixture and drizzle with remaining olive oil. Serve with a dry Rose. A delicious appetizer or light lunch.