Chocolate Fudge Layer Cake

Ingredients for the cake:
2 2/3 cups all purpose flour
3/4 cup plus 1 T granulated sugar
1/3 cup light brown sugar
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 T sour cream
1 T vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water

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Ingredients for the fudge icing:
6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1 cup plus 2 T unsalted butter, softened
1 3/4 cups confectioners' sugar, sifted
1 T vanilla extract

Preparing the cake:
Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.

In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared pans.

Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

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Preparing the icing:
Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it's soft and creamy and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

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Swiss Chard With Bacon

Ingredients:
olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
kosher salt

Preparing the swiss chard:
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

Serves 4

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Grilled Brined Pork Chops With Parmesan Polenta

The pork chops should be brined for 3 days.

Ingredients for the brine:
1/2 cup salt, or to taste
1/3 cup sugar
2 T fennel seed
2 T coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops
1 T wild fennel pollen

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Ingredients for the polenta:
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
salt
1 cup long cooking polenta
1/2 cup grated parmigian
1/4 cup mascarpone cheese

Preparing the brine:
In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.

* * * * * *

Preparing the pork chops:
Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.

Serves 4

* * * * * *

Preparing the polenta:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick, to loosen it up.

When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigian and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.

To reheat, add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

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Summer Corn Salad

Ingredients:
4 ears fresh corn
2 heads Belgian endive
2 T olive oil
salt and freshly ground black pepper
1 (3-ounce) bunch cilantro, leaves only
1/2 small red onion, thinly sliced
1/4 cup crumbled feta
1/2 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste

Preparing the salad:
Preheat a grill.

Shuck the corn and cut the endive heads in half lengthwise. Add the corn and endive to a baking sheet or cutting board, drizzle with olive oil and sprinkle with salt and pepper, to taste. Add the corn and endive to the grill and cook until lightly charred on all sides, about 3 minutes for the endive and 5 minutes for the corn.

Meanwhile, in a medium serving bowl, combine all the remaining ingredients.

Once cooked, remove the corn and endive from the grill. Slice the endive crosswise into 1/4-inch pieces and add to the bowl. Cut the kernels off the cobs and discard the cobs. Add the kernels to the bowl and stir to combine. Taste for seasoning and adjust, if needed. Serve warm or room temperature.

Serves 4

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Pan-Roasted Fingerling Potatoes

Ingredients:
2 T unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 T chopped fresh dill
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Preparing the potatoes:
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.

Serves 3

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Orecchiette With Broccoli Rabe, Prosciutto and Ricotta Salata

Ingredients:
1 T plus 1/4 teaspoon salt
1 pound dried orecchiette pasta
3 T extra virgin olive oil
1 cup julienned onion
3 cloves garlic, thinly sliced
3 ounces thinly sliced prosciutto, cut into thin strips
1 teaspoon crushed red pepper
1 bunch broccoli rabe, cut into 1-inch pieces
1/2 teaspoon freshly ground black pepper
2 T lemon juice
1 teaspoon lemon zest
10 oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup freshly chopped parsley leaves
4 to 6 ounces ricotta salata, coarsely grated

Preparing the orecchiette:
In a large soup pot or stockpot, bring 4 quarts of cold water to a boil. Add 1 tablespoon of the salt and the orecchiette and cook according to package directions until al dente. Drain the pasta and set aside. Reserve 1/2 cup of the cooking liquid for the sauce.

* * * * * *

Preparing the sauce:
Heat 2 tablespoons of the olive oil in a large skillet and, when hot, add the onion and remaining 1/4 teaspoon of salt and cook, stirring often, until onions are golden, about 8 minutes. Add the garlic and cook for 2 minutes. Add the prosciutto and crushed red pepper and cook, stirring, for 3 minutes. Add the broccoli rabe and black pepper and cook, tossing, until the broccoli rabe is wilted, 1 to 2 minutes. Add the lemon juice, lemon zest, and sun-dried tomatoes and stir to combine. Add the drained pasta and the reserved 1/2 cup of pasta cooking liquid and cook, stirring, until everything is heated through and well-combined. Remove from the heat and add the parsley, remaining tablespoon of olive oil, and the ricotta salata; toss thoroughly to combine. Serve immediately.

Serves 6

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Parmesan Roasted Broccoli

Ingredients:
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 T freshly squeezed lemon juice
3 T pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 T julienned fresh basil leaves (about 12 leaves)

Preparing the broccoli:
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, parmesan, and basil. Serve hot.

Serves 6

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Fresh Fruit And Fromage Blanc With Raspberry Sauce

Choose from:
ripe stone fruit such as peaches, nectarines, plums, or
berries such as raspberries and strawberries, or
citrus fruit such as oranges, cut in segments

* * * * * *

Ingredients for fromage blanc:
32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
vanilla seeds scraped from 1 vanilla bean

* * * * * *

Ingredients for raspberry sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12 ounces)
1 T framboise liqueur


Preparing the fromage blanc:
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

* * * * * *

Preparing the raspberry sauce:
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.

* * * * * *

Assembling the dish:
Spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side.

Serves 6 to 8

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Shrimp Corn Dogs

Ingredients for the shrimp:
1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
1 shallot, finely chopped
1/2 lemon, zested and juiced
1/4 cup bread crumbs
kosher salt and freshly ground black pepper

* * * * * *

Ingredients for the buttermilk corn batter:
2 cups all purpose flour
1 egg
2 cups yellow cornmeal
1 teaspoon garlic powder
3 T sugar
1 1/2 T baking powder
2 1/2 cups buttermilk

thick wooden pop sticks

* * * * * *

Ingredients for dipping sauce:
1 cup mayonnaise
1/2 lemon, juiced
2 T Dijon mustard
1 T horseradish
1 teaspoon paprika

Preparing the dipping sauce:
In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

* * * * * *

Preparing the shrimp on sticks:
Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.

* * * * * *

Preparing the batter:
Preheat deep-fryer to 350 degrees F.

While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.

Place the remaining 1 cup of flour onto a large plate. Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.

Serve with dipping sauce.

Serves 7

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Lamb With Pistachios Kofta Kebab-Wraps

Ingredients:
1 pound trimmed shoulder or neck filet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handsful of mixed salad leaves (romaine, endive and arugula, washed, spun dry and shredded)
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flatleaf parsley, rough chopped
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping T plain yogurt

Preparing the kebabs:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and olive oil.

Serves 4

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