Fruit Pizza

Ingredients for fruit topping:
2 cups red wine
1/3 cup confectioners' sugar plus additional for dusting, if desired
2 pints fresh blackberries
1/2 cup ricotta cheese
1/2 orange, zested
kosher salt

2 baked 6-inch pizzas

* * * * * * * *

Ingredients for the pizza dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant T honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

Preparing the dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

When ready to bake, brush the top of the dough with olive oil before layering on toppings to create a barrier that will help to prevent the crust from getting soggy.

Makes 4 6-inch pizzas

* * * * * * *

Preparing the pizza:
Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Sprinkle sanding sugar judiciously over the dough. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, flip the round on its second side and sprinkle sanding sugar over this side of the pizza. Place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.

* * * * * * *

Preparing the fruit topping:
Preheat the grill (or, alternatively, the oven to 350 degrees F)

In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside.

Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend.

Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: If the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries.

Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar.

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Aggy's Oven-Fried Pizza

Ingredients for lamb sausage pizza:

Ingredients for basic pizza dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant tablespoon honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

8 T olive oil

Ingredients for lamb sausage and caramelized onions topping:
1 teaspoon extra virgin olive oil, plus more for drizzling
12 ounces spicy lamb sausage, casings removed
2 small red onions, peeled and thinly sliced
1/2 teaspoon honey
1 cup mozzarella cheese, cubed
1/2 cup basil leaves, stemmed, washed and dried

Preparing the pizza dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Brush the top of the rolled out dough with olive oil before topping with lamb sausage and caramelized onions to create a barrier that will help to prevent the topping from making the crust soggy.

Makes 4 6-inch pizzas

* * * * * * * *

Preparing the lamb sausage and caramelized onions sauce:
In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.

Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.

Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra virgin olive oil.

Makes sauce for 4 6-inch pizzas

* * * * * * *

Preparing the pizza:
Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.

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Aggy's Pizza Dough

Ingredients:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant T honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

Preparing the dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, one at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

When ready to bake, brush the top of the dough with olive oil before layering on toppings to create a barrier that will help to prevent the crust from getting soggy.

Makes 4 6-inch pizzas

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PD's Chicken-Fried Steak With Biscuits And Gravy

Ingredients for steak and gravy:
1 1/2 cups, plus 2 T all purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon PD's 'House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (Accent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

* * * * * * *

Ingredients for basic biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 T baking powder
2 T sugar
3/4 cup solid vegetable shortening
2 cups buttermilk

* * * * * *

Ingredients for PD's 'House Seasoning':
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Preparing chicken fried steak:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Accent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Serves 4

* * * * * * *

Preparing the biscuits:
Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Makes 3 dozen biscuits

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TF's Seared Sea Scallops In Beurre Blanc With Baby Spring Vegetables In Puff Pastry

The vinegar in the beurre blanc sauce can be too overwhelming for some. For a more 'universal pallet' beurre blanc, use 1 tablespoon white wine vinegar, or leave it out entirely.

Ingredients:
1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flatleaf parsley

* * * * * * *

Ingredients for the buerre blanc:
2 shallots, sliced
2 cups dry white wine
1 T to 1 cup white wine vinegar
8 sprigs fresh thyme
2 bay leaves
kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 T freshly chopped chives

Preparing the scallops:
Preheat oven to 350 degrees F.

Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.

While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.

Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.

Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.

Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.

To serve, portion out among the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.

Serves 4

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TF's Lemon Pudding Cake With Fresh Mixed Berries

Ingredients for cake:
1 T unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
2 T lemon juice
1 T lemon zest
1/4 cup all purpose flour
1/4 teaspoon salt

Ingredients for fruit topping:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 T confectioners' sugar

Optional: Sprinkling of Limoncello

Preparing the cake:
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly among ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Serves 4

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Churros

Ingredients:
1/2 cup butter
1 cup water
1/4 teaspoon salt
2 limes, zested
1 cup all purpose flour
3 eggs, beaten
vegetable oil, for frying
1/2 cup sugar
2 teaspoons ground cinnamon

pastry bag and large star tip

Preparing the churros:
In a large saucepan over medium heat, melt butter with water, salt and zest of 1 lime. Bring to a simmer and then slowly whisk in flour. Remove from heat and keep whisking until mixture forms a ball and breaks away from the sides of the pan. Slowly add eggs in thirds. Spoon batter into a pastry bag fitted with a large star tip and refrigerate 15 minutes. Meanwhile, fill a large saucepan 2/3 full with vegetable oil and heat to 350 degrees F. Remove batter from refrigerator and slowly squeeze 3-inch long strips of batter into the oil. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels. In a paper bag, add sugar, cinnamon and remaining zest. Once churros have cooled slightly, in batches, toss churros in bag and shake to coat with cinnamon sugar. Serve warm.

Makes 35 to 40 pieces

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Stuffed Zucchini Blossoms With Heirloom Tomato Salad

Ingredients:
1/2 pound fresh mozzarella, patted dry and cubed
1/4 cup grated parmesan
1/4 cup chiffonade basil leaves
8 zucchini flowers
3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)
3 to 4 scallions, sliced super thin on the bias
kosher salt
red wine vinegar
extra virgin olive oil
1 cup all purpose flour
1/2 to 3/4 cup white wine
peanut oil or vegetable oil, for frying

Preparing the blossoms:
In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.

Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.

In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.

Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.

Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.

Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.

Serves 4

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Iggy's Tuscan Lemon Chicken

Ingredients:
1 (3 1/2-pound) chicken, flattened
kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 T minced garlic (3 cloves)
1 T minced fresh rosemary leaves
freshly ground black pepper
1 lemon, halved

Preparing the chickens:
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Serves 2 to 3

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Brown Sugar Cookie Ice Cream Sandwiches

Ingredients:
1/2 cup unsalted butter
1 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
3 T granulated sugar
1 to 2 pints butter pecan or any great quality ice cream

Preparing the cookies:
Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment.

Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool.

Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.

In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.

Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.

Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.

Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.

Serves 6

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TF's Bacon-Braised Brussels Sprouts

Ingredients:
1 1/2 pounds Brussels sprouts, washed,and cut in half
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
kosher salt
freshly ground black pepper
3 T balsamic vinegar
1/2 cup grated parmigiano-reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
extra virgin olive oil

Preparing the Brussels sprouts:
Preheat oven to 350 degrees F.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

Serves 4

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TF's Cornish Game Hens With Cornbread Stuffing And Fig Glaze

Ingredients for the glaze:
1 1/2 cups dried California figs, pitted and roughly chopped
1/4 cup honey
2 T lemon juice
3 cups warm water
1/2 cup balsamic vinegar
1 stick unsalted butter, for the glaze
kosher salt
freshly ground black pepper

Ingredients for the stuffing:
2 T extra virgin olive oil
1 small onion, finely chopped
1 teaspoon finely chopped rosemary leaves
1/4 pound loose sweet Italian sausage
2 T all purpose flour
4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups)
1 cup rehydrated dried figs, roughly chopped
salt
pepper
1/2 egg, lightly beaten
1/4 cup heavy cream
1/2 cup chicken stock, homemade or store-bought

4 Cornish game hens, 1 to 1 1/2 pounds each
4 T unsalted butter, room temperature
kosher salt
freshly ground black pepper

Preparing the cornish game hens:
Preheat oven to 400 degrees F.

Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.

To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.

Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.

Serves 4

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Horchata Rice Pudding [Lactose-Free]

Ingredients:
1 cup Arborio rice, rinsed
1/2 cup white sugar
2 1/2 cups almond milk
2 1/2 cups rice milk
1 cinnamon stick
1/4 teaspoon freshly ground nutmeg
1 vanilla bean
1/4 cup turbinado sugar

Preparing the rice pudding:
In a large saucepan, combine the rice, white sugar, almond milk, rice milk, cinnamon stick and nutmeg. Split the vanilla bean, scrape the seeds from the pod and add both to the milk mixture. Put the saucepan over low heat and simmer the rice until it turns very soft and achieves a thick, pudding-like consistency, about 30 to 40 minutes. Be careful not to bring the rice to a full boil. Remove the cinnamon stick and vanilla bean pod. Divide the mixture between 8 (7-ounce) ramekins and chill until cool.

Sprinkle some of the turbinado sugar over the top of each ramekin. Using a blowtorch, caramelize the pudding tops until they are golden brown. If you do not have a blowtorch, arrange the ramekins on a sheet pan and put under a broiler until the sugar has caramelized, about 1 to 2 minutes.

Serves 8

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Peanut Butter Cups

Ingredients for the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 T (32 g) natural peanut butter
pinch salt

* * * * * *

Ingredients for the filling:
12 T (or 3/4 cup) (192 g) smooth peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or powdered sugar
2 T (10 g) vegan graham cracker crumbs, optional
pinch salt

Preparing the candies:
Prepare a standard muffin tin with 12 paper liners.

Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.

Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.

* * * * * * *

Preparing the filling: Stir together peanut butter, sugar, optional crumbs, and salt.

The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.

Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.

Let cups firm up in fridge for at least one hour before serving. Store in fridge or freezer.

Makes 12 pieces

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Iggy's German Chocolate Cupcakes

Ingredients:
1 3/4 cups flour
1 cup natural cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 sticks unsalted butter
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, room temperature
2 teaspoon vanilla
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
2 T freshly brewed coffee, cooled

* * * * * * *

Ingredients for the German chocolate frosting:
1 1/2 sticks unsalted butter
1 (12 ounce) can evaporated milk
1 1/4 cup sugar
5 egg yolks, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
2 cups sweetened flaked coconut
1 cup blanched, sliced almonds, toasted
1 cup chopped pecans

Preparing the cupcakes:
Preheat oven to 350 degrees F. Line cupcake pans with 15 liners.

Sift together the flour, cocoa powder, baking soda and salt. Set aside.

With the paddle attachment, cream the butter and the sugars on med-high speed for about 5 minutes, until light and fluffy. Lower the speed to medium and add in the eggs one at a time, scraping the bowl as needed. Beat in the vanilla.

In a separate bowl, whisk together the buttermilk, sour cream and coffee. On low speed, add the buttermilk mixture alternately with the flour mixture, beginning with the buttermilk and ending with the flour. Mix only until blended. Fold the batter with a rubber spatula to be sure the batter from the bottom is incorporated and blended.

Divide the batter into the cupcake tins. (Remember to test it....you may get only 14 of those cupcakes after all.) Bake on the middle rack for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then remove and cool completely before frosting.

* * * * * * *

Preparing the frosting:
Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, extracts and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low, stir and simmer 5 minutes until thickened. Mixture should coat the back of the spoon.

Strain the mixture using a fine sieve into a heatproof bowl. Stir in the coconut, pecans and almonds. Allow to cool at least one hour before using. Frost cupcakes with an off set spatula or butter knife.

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Lemon Cut-Out Cookies

Ingredients for the dough:
3 cups unbleached flour
2 teaspoons baking powder
1 cup sugar
2 sticks salted butter
1 egg
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
3/4 teaspoon grated lemon zest

* * * * * * *

Ingredients for lemon royal icing:
4 T meringue powder
scant 1/2 cup water
16 ounces powdered sugar
1/2 teaspoon light corn syrup
1 teaspoon fresh lemon juice

Preparing the dough:
Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour and baking soda. Set aside.

With the paddle attachment of an electric mixer, beat together the sugar and cold butter until fluffy. Add in the egg, vanilla, lemon juice and zest. Beat until combined.

On low speed, add in the flour mixture in 3 additions. Scrape the bottom of the bowl as necessary. Knead together the dough as needed by hand as it will be very stiff.

Roll out on a floured surface and cut into shapes about 3/8 to 1/4" thick. Place on parchment lined sheets. Freeze 5-10 minutes on the sheets before placing in the oven.

Bake 9-12 minutes, depending on cookie cutter size. Transfer cookies to a cooling rack and let cool completely.

* * * * * *

Preparing the icing:
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

Sift in the powdered sugar and beat on low to combine.

Add in the corn syrup and lemon juice

Increase speed to med-high and beat for about 5-10 minutes, just until the icing is glossy and stiff peaks form. You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling. Do not overbeat.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

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Peanut Butter Cookies For Cut-Outs

Ingredients for dough:
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
2 teaspoon vanilla
1 egg
1/4 cup sour cream
3 T cornstarch
3 cup flour

* * * * * *

Ingredients for the ganache:
1/2 cup heavy cream
6 ounces bittersweet or semisweet chocolate, chopped
1/2 teaspoon vanilla extract

* * * * * * *

Ingredients for peanut butter royal icing:
4 T smooth peanut butter to finished royal icing
1 drop brown food coloring
4 T meringue powder
scant 1/2 cup water
16 ounces powdered sugar
1/2 teaspoons light corn syrup (optional)
few drops clear extract (optional)

Preparing the dough:
In a large bowl, beat the butter through vanilla until light and fluffy. Add the egg and beat until combined.

Add half the sour cream, all of the cornstarch and half of the flour; beat well. Add the remaining sour cream and flour, mixing just until combined.

Divide the dough in half, wrap in plastic wrap and flatten into a disc. Refrigerate for 1 hour.

Preheat oven to 350. Line cookie sheets with parchment paper.

Roll the dough on a floured surface with a floured rolling pin and cut with a cookie cutter dipped in flour. Place the cut cookies on prepared sheets and pop in the freezer for 5 minutes before baking.

Bake for 10-12 minutes until set. Remove from baking sheet and let cool completely on a cooling rack.

Pipe the cookies with peanut butter royal icing, using a #2 tip.

* * * * * *

Preparing the ganache:
Place the chopped chocolate in a bowl. Heat the cream in a small saucepan over medium-low heat until hot and steamy. Tiny bubbles will appear around the edges. Pour over the chocolate and let sit 5 minutes.

Stir the mixture until combined, but do not over stir, or the mixture will look "bubbly." Gently stir in the vanilla. Let the ganache sit until it has cooled and thickened.

* * * * * *

Preparing the royal icing:
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.

Sift in the powdered sugar and beat on low to combine.

Add in the corn syrup and extract if desired.

Increase speed to medium-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling. Do not overbeat.

Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup.

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Homemade Oreo Cookies

Ingredients:
2 1/2 c. all purpose, unbleached flour
1/2 cup Dutch-process cocoa
1/2 teaspoon kosher salt
1 cup unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

* * * * * * *

Ingredients for the filling:
1 teaspoon plus a heaping 1/4 teaspoon of unflavored gelatin
2 T cold water
1/2 cup shortening
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Preparing the dough:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Whisk together the flour, cocoa, and salt and set aside.

Cream together the butter and sugar until light an fluffy with an electric mixer. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough out on a lightly floured and cocoa-ed surface.

Cut the cookies with a cutter. Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

* * * * * * *

Preparing the filling:
Combine the gelatin and water in a small bowl or cup. Place the cup into a larger bowl of hot water and leave it there until the gelatin is completely dissolved and liquid transparent.

Remove the cup from the hot water and let the liquid cool to room temperature, but hasn't begun to set...about 5 minutes.

Meanwhile, in a medium bowl, beat the shortening with a paddle attachment until fluffy. Beat in the vanilla. Add the sugar a little at a time, beating until the mixture comes together. Scrape the bowl as needed. Beat in the gelatin. Use immediately, or store, well-wrapped at room temperature.

* * * * * *

Assembling the cookies:
Make a teaspoon-sized ball of filling and place on top of the underside of a cookie. Press another cookie, underside down, on top of it.

Makes 26 cookies

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Chocolate Cookies For Cut Outs

Ingredients:
2 1/2 c. all purpose, unbleached flour
1/2 cup Dutch-process cocoa
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
1 cup unsalted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

Preparing the dough:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Whisk together the flour, cocoa, espresso powder and salt and set aside.

Cream together the butter and sugar until light an fluffy with an electric mixer. Beat in the egg and vanilla until well combined.

In 3 additions, add the flour mixture at low speed. Scrape down sides and bottom of bowl as needed.

Roll the dough out on a lightly floured and cocoa-ed surface.

Cut the cookies with a cutter. Freeze cut cookies five minutes.

Bake 8 minutes. Let cool completely.

Decorate with icing, frosting, sanding sugar, anything that you desire.

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Homemade Hostess Cupcakes

Ingredients for cupcakes:
1 1/4 cups unbleached, all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

* * * * * *

Ingredients for filling:
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 T heavy cream
1 cup marshmallow creme

* * * * * * *

Ingredients for the ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 T unsalted butter
2 teaspoons pure vanilla extract

* * * * * *

Ingredients for the icing:
1 stick unsalted butter
1 1/2 to 2 T milk
2 cups powdered sugar
1/4 teaspoon vanilla

Preparing the cupcakes:
Place oven rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.

Divide the batter evenly between the prepared pans (1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.

* * * * * * *

Preparing the filling:
Cream the butter with an electric mixer until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.

* * * * * * *

Preparing the ganache:
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

* * * * * *

Assembling the cupcakes:
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

* * * * * * * *

Preparing the icing:
Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe onto the cupcakes to decorate.

Store cupcakes in the refrigerator.

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Good Earth Rolls

Ingredients:
1/2 cup very warm water
2 envelopes or 2 T active dry yeast
1 teaspoon honey
1 1/2 cups very hot water
1/3 to 1/2 cup honey
1/4 cup canola oil or melted butter
2 teaspoon salt
1 1/4 cup whole wheat pastry flour
2 cups whole wheat pastry flour or white flour
2 1/2 cups whole wheat flour
1/3 cup sunflower seeds

Preparing the dough:
Blend the 1/2 cup warm, but not hot, water in a 2-cup glass measuring cup with the yeast and honey. Let stand until it bubbles up, 5 to 10 minutes. If yeast mixture starts to bubble over the top before you are ready to use it, stir it down. If it hasn't bubbled when you are ready, check to make sure your yeast is still good.

Blend in mixing bowl 1 1/2 cups hot water with honey and oil and salt. Add 1 1/4 cup pastry flour and the yeast mixture; stir vigorously for about 3 minutes. Mix and knead in remaining flour as needed to prevent sticking while kneading about 10 minutes. Add sunflower seeds while kneading.

Place dough in bowl, lightly grease top, cover, let rise until double, about 1 hour. Punch down. Divide into 12 rolls. Place rolls in warm place 15-20 minutes. Bake at 400 degrees for 15-20 minutes. Brush rolls with melted butter after baking.

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Pseudo G(ood)E(arth) Rolls Bread [Honey Whole Wheat Bread]

Ingredients:
16 ounces whole wheat flour
12 ounces hot water
8 ounces bread or all purpose flour
1 5-ounce can of evaporated milk, or milk, or more water, or soy for vegans)
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast
1/2 to 1 cup bench flour

Preparing the dough:
Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with a damp towel and set aside until around room temperature, at least 1 hour.

Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with dampened towel, and set aside to rise for 60 to 90 minutes.

Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans with dampened kitchen towel, and set aside to rise again for 90 minutes.

During the final 30 minutes of rising, preheat the oven to 425 degrees F. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees F. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees F and the bottom of the loaf sounds hollow when tapped.

Makes 2 loaves

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Braised Pork

Serve drop biscuits with the pork, along with black beans.

Ingredients:
2 pounds pork shoulder, cut into 6 large chunks
salt and freshly ground black pepper
2 T olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 T tomato paste
2 T all purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Preparing pork:
Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Serves 4

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Drop Biscuits With Scallions

These are great to accompany any braised meat dinner, or for Braised Pork 'Sliders'.

Ingredients:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 T unsalted butter, cubed and chilled
3 green onions, chopped
1 T finely grated parmesan-reggiano
1/2 cup milk

Preparing the biscuits:
Preheat the oven to 450 degrees F.

Put the flour, baking powder, and salt in a food processor and pulse briefly to mix. Add the butter and pulse until the mixture is crumbly. Add green onion and Parmesan and pulse just enough to blend. Add the milk and pulse until combined. Drop the dough in rounded tablespoons onto a greased baking sheet, and bake until golden, about 13 to 15 minutes.

Makes 12 biscuits

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Rice With Okra And Tomatoes

Ingredients:
1 T vegetable oil
1 onion, small dice
3 cups rice
1 (8-ounce) bag frozen okra, defrosted
5 fresh tomatoes, cut into wedges or rough-chopped

Preparing the rice:
Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to the pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes.

Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve.

Serves 8

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Black Beans

Serve these with rice with okra and tomatoes, or with braised pork and biscuits.

Ingredients:
1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
pinch red pepper flakes
2 teaspoons sugar
2 T white wine vinegar
salt and freshly ground black pepper
chopped scallions, for garnish

Preparing the beans:
The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Serves 4

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Prosciutto Parmesan Chicken Breasts

Ingredients:
boneless, skinless chicken breasts
fresh thyme, finely chopped
fresh rosemary, finely chopped
freshly grated parmesan-regianno
lemon zest
prosciutto
salt and freshly ground pepper
extra virgin olive oil

Preparing the chicken breasts:
Press thyme and rosemary, lemon zest, salt, pepper into the top of the chicken breasts, then sprinkle parmesan-reggiano over the herbs, and lay prosciutto on top of that.

With the back of a heavy skillet, pound the prosciutto onto the breasts until the breasts are flattened to about 1/2-inch. The prosciutto-cheese-herbs will have melded with the chicken.

Heat about 2 to 3 tablespoons of olive oil into a skillet and lay the chicken breasts into the pan, prosciutto side down. Salt and pepper the top. When the prosciutto side is browned and crisp, turn over and brown the other side.

Remove from pan, squeeze lemon over the top, drizzle balsamic vinegar and extra virgin olive oil over the top.

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Chicken Pot Pie, Deconstructed

Ingredients for chicken and vegetable filling:
1 leek, well washed and chopped
salt and black pepper
2 cups quartered button mushrooms
1 1/2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 T cornstarch

* * * * * *

Ingredients for cobbler topping:
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 T unsalted butter, cut into bits
1/2 cup buttermilk [If you don’t have buttermilk, gently warm milk until it’s about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.]
1 egg

Preparing the chicken filling:
Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

Preparing the cobbler topping:
Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. [This can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter.] Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Serves 4 to 6

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Grilled Corn And Black Bean Salad

Ingredients:
4 ears corn, husks removed
2 T olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon minced garlic
1/2 cup snow peas, julienned
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Preparing the salad:
Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a serrated knife remove the kernels. Set aside.

In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes. Stir in the garlic and the snow peas and saute for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Serve warm or cold.

Serves 6

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Snickers Cheesecake

Ingredients for crust:
35 Oreo cookies
4 T unsalted butter, melted and cooled
2 T water
1/4 cup white granulated sugar

* * * * * *

Ingredients for cheesecake filling:
24 ounces Philadelphia brand cream cheese, room temperature
2 eggs
8 ounces sour cream
1 cup sugar
1 1/2 cups semisweet chocolate or chocolate chips
5 (3 2/3 ounce) Snickers candy bars, coarsely chopped

Ingredients for glaze:
1 cup semisweet chocolate chips
2 T butter
5 ounces whipping cream


chopped peanuts
chopped Snickers bar

Preparing the crust:
Preheat oven to 375 degrees F. Cover the bottom of a 10-inch springform pan tightly with aluminum foil. Finely crush all the Oreo cookies in a food processor. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.

Turn the cookie mixture out into the springform pan and gently press the cookie mixture into the bottom of the pan, covering about one inch up on the sides.

Bake for about 6 to 7 minutes (any longer and the crust will be too hard). If the crust rises during the baking, gently press it down with the bottom of a glass. Set aside to cool.

* * * * * * * *

Preparing the filling:
Beat the cream cheese until it is light and fluffy. Add in the sour cream and sugar. Mix in one egg at a time. Gently fold in the chocolate chips and chopped Snickers bars.

Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.

Cover a cookie sheet with aluminum foil and place springform pan in middle and bake at 375 degrees F for about 45 minutes, or until top is light brown. It's fine if the middle of the cheesecake is sunk in a little.

Place the cheesecake on a rack to cool while still in the springform pan. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate in springform pan overnight, or at least for 4 hours.

* * * * * * * *

Preparing the glaze:
Melt chocolate chips, butter and 1/3 of the heavy whipping cream in a bowl over a pan of simmering water until just melting. Remove from heat and stir mixture until smooth. While still warm, stir in remaining heavy whipping cream and mix until well blended.

Using a sharp paring knife, run is around the edges of the springform pan to gently separate the cheesecake from the pan sides. Release the springform and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. Sprinkle crushed peanuts and chopped Snickers bar on top. Refrigerate to allow the glaze to set.

Serves 12

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Kahlua Dark Chocolate Cheesecake

Ingredients for crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup softened unsalted butter
1 T white granulated sugar

Ingredients for cheesecake filling:
1 1/2 cups semisweet chocolate or chocolate chips
1/4 to 1/2 cup Kahlua
2 T butter
2 eggs, beaten
1/3 cup sugar
1/4 teaspoon salt
1 cup sour cream
2 8-ounce packages cream cheese, room-temperature

Ingredients for Kahlua drizzle:
1 cup semi-sweet chocolate or chips
1/3 cup Kahlua
1/3 cup light corn syrup

Preparing the cheesecake:
Prepare chocolate crumb crust:
Combine the cookie crumbs with sugar and melted butter, press firmly into a 9-inch springform pan.

Preheat oven to 350 degrees F.

Melt chocolate with Kahlua and butter in bowl over a pan of simmering water; stir until smooth. Set aside.

With an electric mixer, whip the cream cheese, sour cream, sugar and salt until smooth. Add the eggs and blend well. Gradually blend in chocolate mixture. Turn into prepared crust and bake for 35 minutes or until filling is barely set in center. Turn off oven and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour. Pour Kahlua drizzle over the top of the cheesecake, refrigerate several hours or overnight.

Garnish with chocolate shavings and whipped cream.

Serves 12

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TF's Barbequed Baby Back Ribs

Ingredients:
2 slabs baby back ribs (about 3 pounds)
kosher salt and freshly ground black pepper
extra virgin olive oil
2 bacon slices
4 sprigs fresh thyme
1/2 onion
3 smashed garlic cloves
2 cups ketchup
1 cup peach preserves
2 T Dijon mustard or 1 T dry mustard
2 T brown sugar
1/4 cup molasses
2 T red or white wine vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika

Preparing the barbeque sauce:
Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine into a bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, stir, and turn the heat down to low. Cook slowly for 20 minutes. Set aside some sauce for basting, reserving the remaining sauce for serving.

* * * * * * *

Preparing the ribs:
Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, remove from the oven. Finish by basting and putting the ribs under the broiler for about 5 minutes on each side, until slightly charred and crisp. Take the onion and garlic out of the sauce and serve on the side with ribs.

Serves 4 to 6

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TF's Baked Beans

Ingredients:
1/2 cup molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1 canned chipotle chiles in adobo
3 big (28-ounce) cans cannelloni beans, drained and rinsed
kosher salt and freshly ground black pepper
8 slices pancetta
leaves from 6 fresh rosemary sprigs
extra virgin olive oil

Preparing the baked beans:
Preheat the oven to 350 degrees F.

Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly among individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes

Serves 6

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Fast Basic Cole Slaw

This is a good basic cole slaw that can be embellished, or 'Iron-Chef'ed.

Ingredients:
1 cup mayonnaise
1 T Dijon mustard
a drizzle extra virgin olive oil
1/2 lemon, juiced
salt and freshly ground black pepper
1 T red wine vinegar
1 T sugar or pinch
1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)

Preparing the cole slaw:
Mix together the dressing ingredients. Add the shredded slaw mix and toss until combined

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Oven-Roasted Barbequed Chicken

Ingredients:
3 cups ketchup
2 cups cider vinegar
1/2 cup Worcestershire sauce
1/2 cup light soy sauce
1 cup light brown sugar
1 cup dark brown sugar
2 T dry mustard (preferably Colman's)
2 T Dijon mustard
1 cup chili powder
1 "knob" fresh ginger (about 4 inches), peeled and cut in 3 pieces
5 large cloves garlic, roughly chopped
2 lemons, cut into 1/2-inch thick slices
4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
kosher salt

Preparing the barbeque sauce:
Combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder in a saucepan, and bring to a simmer over medium heat. Add the ginger, garlic and lemon slices. Simmer about 20 to 25 minutes, until the vinegar mellows slightly and the flavors start to meld together. Remove from the heat and allow to cool. Discard the ginger pieces.

Preheat the oven to 350 degrees F.

Position the rack in the lower third of the oven. Line a baking sheet with aluminum foil. Season the chicken parts on both sides with salt and pepper. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them.

Put the baking sheet in the oven and bake for 20 minutes. Turn the chicken pieces over and baste with the reserved barbeque sauce. Return the baking sheet to the oven and cook for an additional 15 to 20 minutes, until juices on the thigh run clear when poked. Turn the broiler on and broil for a minute until the chicken is charred on top.

Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.

Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

Serves 4 to 6

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Blueberry Pie

Make this pie a day before you plan to serve it. It needs to cool for at least a couple of hours, but for best results, overnight. This will allow the filling to set up.

Ingredients for the crust:
1 stick unsalted butter, chilled and cubed, plus 1 T for pan
5 cups all purpose flour, plus more for rolling dough
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 cup shortening, chilled and cubed
1/2 to 2/3 cup, plus 2 T ice water

* * * * * * *

Ingredients for the filling:
5 cups blueberries, discard any small or overly soft berries
2 tablespoons all purpose flour, sifted
1/2 stick unsalted butter, cut into small cubes
1 cup granulated sugar
1 pinch kosher salt
1 lemon, zested and juiced
12 to 14 ounces good quality blueberry jam

* * * * * * * *

Ingredients for the glaze:
1/2 cup granulated sugar
1/4 cup water
1 orange, juiced

Optional: vanilla ice cream

Preparing the crust:
Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.

Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.

Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin.

[Don't dock the crust because the filling is liquidy and will cause the crust to stick to the pie tin.]

Refrigerate until ready to use.

Roll the second half of the dough larger than the pie tin for the top of the pie. Carefully lay it on a baking sheet and refrigerate it until filling is ready.

* * * * * * *

Preparing the filling:
In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.

Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.

Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.

Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.

While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.

Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.

Remove the pie from the oven and allow it to cool completely before slicing.

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Molten Chocolate Cakes With Raspberry Sauce

Ingredients for the cakes:
12 ounces semisweet chocolate, chopped, divided
2 T heavy cream
1/2 cup sugar, plus 2 T for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
2 T all purpose flour
1/4 teaspoon salt
1 teaspoon almond extract

* * * * * * *

Ingredients for the sauce:
1 pint fresh raspberries
2 T superfine sugar
1 T Framboise or Kirsch, optional

Preparing the ganache:
Melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.

* * * * * * *

Preparing the raspberry sauce:
Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Framboise or Kirsch and whisk until the sugar is dissolved.

* * * * * * * *

Preparing the cakes:
Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.

In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.

Using a small scoop or tablespoon, form the chilled ganache into 8 balls.

Put 1 into the center of each ramekin and press down slightly to cover with the batter.

Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.

Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.

Serves 8

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Chocolate Creme Brulee

Ingredients:
1 quart heavy cream
1 cup sugar
1 ounce chocolate liqueur (Godiva Liqueur)
1/2 T vanilla extract
2 ounces cocoa powder
1 ounce unsweetened chocolate
11 large egg yolks

Preparing the creme brulee:
Preheat the oven to 350 degrees F.

In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

Serves 6

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Guy's Crab Burgers With Celery Root Remoulade Slaw

Serve with Guy's Onion Rings.

Ingredients for the crab burgers:
1/3 cup mayonnaise
1 large egg, lightly beaten
2 T thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
1 cup vegetable oil, for frying
4 Kaiser rolls
2 T unsalted butter, room temperature
4 pieces butter lettuce
1 large heirloom tomato, sliced

* * * * * * * *

Ingredients for the remoulade slaw:
1/2 cup mayonnaise
1/2 cup sour cream
2 T apple cider vinegar
2 T Dijon mustard
1 lemon, juiced
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/4 cup chopped Italian parsley leaves
salt and freshly cracked black pepper
1 medium celery root, peeled and quartered (about 2 pounds)

Preparing the slaw:
In a small bowl, whisk the mayonnaise, sour cream, vinegar, Dijon, lemon juice, paprika, cayenne, parsley and salt and pepper, to taste. Using the grater attachment on the food processor or a box grater, grate the celery root. Work quickly so that the root doesn't turn brown. Transfer to a medium bowl, add pour the dressing over the celery root. Toss to combine and refrigerate for at least 10 minutes before serving.

* * * * * * *

Preparing the crab burgers:
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Fold in the crabmeat and 1 cup of the bread crumbs until just combined. Line a baking sheet with parchment paper. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up.

Remove the crab patties from the refrigerator. Place the remaining bread crumbs in a shallow dish. Dredge the patties in the bread crumbs and pat along the edges.

Heat the oil in a 12-inch cast iron skillet over medium-high heat until the oil is hot but not smoking. Place the patties into the oil and cook about 3 minutes per side. Transfer to paper towel lined plate to drain. Season the patties with salt while they are still warm. Place on baking sheet to hold in a preheated 250 degree F oven while you toast the buns.

Slice the Kaiser rolls in half, butter, put on a sheet pan and toast under the broiler.

* * * * * *

Assembling the burgers:
Place a patty on the bottom half of each bun and top with the celery root slaw, a piece of lettuce and a tomato slice. Cover with the other half of the bun.

Serves 4

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Guy's Onion Rings

These onion rings go very well with Guy's Crab Burgers.

Ingredients:
1 1/2 cups sour cream
1 1/2 cups milk
2 T hot pepper sauce (Crystal brand)
2 large red onions, sliced into rings
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
1 T chili powder
1 teaspoon white pepper
salt
2 cups self-rising flour
vegetable oil, for frying

Preparing the onion rings:
In a large bowl, whisk together the sour cream, the milk and the hot sauce. Add the onion rings and set aside.

* * * * * * * * *

Season the flour:
In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

* * * * * * * * *

Frying the onion rings:
Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Serves 4

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Pappa al Pomodoro [Tomato and Bread Soup]

Ingredients:
extra virgin olive oil, plus extra for finishing
1 large red onion, diced
kosher salt
pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated parmigiano-reggiano

Preparing the soup:
Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.

Working in batches, carefully puree the tomatoes in a blender. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.

Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of extra virgin olive oil.

Serves 6

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Caponata

Serve with grilled meats.

Ingredients:
1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
extra virgin olive oil
kosher salt
1 large red onion, cut into 1/2-inch dice
pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 T sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Preparing the caponata:
Preheat the oven to 400 degrees F.

In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the vegetables are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.

Let cool and transfer the caponata to a serving bowl. Serve immediately. Caponata improves the next day.

Serves 6 to 8

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Grilled Porterhouse Steaks With Rosemary And Garlic

Ingredients:
3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
pinch crushed red pepper flakes
extra virgin olive oil, plus extra as finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
kosher salt, plus coarse sea salt, for garnish

Preparing the steaks:
In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt and leave out of the refrigerator to come to room temperature.

Preheat the grill to medium-high. Wipe the grill down with an oiled side towel.

Put the steaks on a hot spot on the grill to get a great sear. Once both sides of the steak are nice and brown, move the steaks to a cooler part of the grill to allow them to cook to desired temperature, about 5 to 6 minutes on each side for medium-rare.

Remove the steaks from the grill, cover with aluminum foil and let rest for 5 to 10 minutes.

Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

Serves 4

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Mixed Green Salad With Parmigiano Crisps (Frico)

Serve this with steamed mussels.

Ingredients:
1 cup grated parmigiano-reggiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparing the crisps:
Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

* * * * * * * *

Preparing the salad:
In a large bowl, place washed and dried greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Gently toss the salad to combine, preferably with your hands. Add the remaining oil and vinegar, if needed, and season again with salt, if needed. The salad should not be soggy.

Arrange the salad on a platter or in individual plates or bowls. Sprinkle with the nuts and garnish with a parmigiano crisps.

Serves 4

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Pink Grapefruit, Olive And Fennel Salad

Ingredients:
1 fennel bulb
1 pink grapefruit
extra virgin olive oil
salt
1/4 cup slivered cerignola or other big green olives
1/4 cup freshly squeezed pink grapefruit juice
1/4 cup picked fennel fronds

Preparing the salad:
Using a mandoline, slice the fennel into thin shavings.

Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released.

In a large saute pan over medium heat coat with extra-virgin olive oil and add the fennel. Season with salt and saute for 1 to 2 minutes or until the fennel is warm and coated with the oil. Remove from heat. Toss in the grapefruit segments, olive slivers and juice and sprinkle with the fennel fronds. Serve immediately.

Serves 4

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Iggy's Plum Cake Tatin

Ingredients:
6 T (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 T all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
confectioners' sugar

Preparing the cake:
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Serves 6

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Roasted Fennel With Shaved Parmesan

Ingredients:
2 large fennel bulbs
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
parmesan shavings

Preparing the fennel:
Preheat the oven to 400 degrees F.

Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.

Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

Serves 3

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