Mushroom Tart

Ingredients:
1/3 cup extra virgin olive oil, divided
2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
gray salt
freshly ground black pepper
2 T butter, divided
2 to 3 shallots, minced
4 cloves garlic, minced
1 1/2 T freshly chopped thyme leaves
1 cup heavy cream
1/4 cup grated Parmesan
1/2 lemon, juiced
1 egg, well beaten
2 T freshly minced parsley leaves
1 sheet frozen puff pastry, thawed
flour, for dusting work surface
8 ounces bleu cheese, crumbled
Preparing the tart:
Preheat oven to 425 degrees F.

Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.

While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.

Lower oven temperature to 400 degrees F.

When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

Serves 8 to 10

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Coconut Cream Pie

Ingredients for the crust:
1 1/4 cups all purpose flour
salt
1/4 cup shortening
1/4 cup cold butter, cubed
1 teaspoon white vinegar
2 to 3 T ice-cold water

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Ingredients for the filling:
1 1/2 cups whole milk, divided
1 envelope (about 2 1/2 teaspoons) unflavored gelatin powder
1 (13 1/2-ounce) can pure coconut milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 large whole egg
2 T butter, at room temperature
1 teaspoon coconut extract
1 (15-ounce) can cream of coconut
2 cups shredded, flaked coconut

* * * * * *

Ingredients for the topping:
1 1/2 cups heavy cream
3 T powdered sugar
1/2 teaspoon vanilla extract
1/2 cup shredded, flaked coconut, toasted or not

Preparing the crust:
In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight.

Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely. Ideally, chill the crust for about 4 hours before proceeding.

* * * * * *

Preparing the filling:
Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.

Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.

When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly . Cook for about 3 more minutes or until the mixture is very thick.

Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.

Pour into the cooled pie shell and refrigerate for at least 8 hours.

* * * * * *

Preparing the topping:
Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Chill for at least 8 hours and keep any leftovers refrigerated.

Serves 8 to 10

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Roquefort, Shallot & Walnut Salad

Ingredients:
shallots, thinly sliced
good quality vinegar, champagne perhaps
romaine leaves
mixed greens
dandelion leaves
toasted walnuts
roquefort or stilton cheese crumbled
plain yogurt
extra virgin olive oil
chive blossoms

Preparing the salad:
Sprinkle salt over the sliced scallions and a cover with vinegar. Let marinate for about 5 minutes.

Mix a couple of tablespoons of vinegar into the yogurt along with about 5 tablespoons of olive oil. Taste for proportions.

Lay out romaine leaves on platter. Spread mixed greens and dandelion greens over the top. Squeeze out the shallots that have been macerating in the vinegar (discard vinegar) and sprinkle the shallots over the top of the lettuces. Sprinkle the crumbled cheese over the top. Sprinkle the walnuts over the top. Drizzle the dressing over the top and spread the chive blossoms (pinch off the backs) around the platter.

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Chocolate Blackout Cake

Ingredients for the frosting:
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

* * * * * *

Ingredients for the frosting:
1/2 cup butter, softened
2 ounces melted unsweetened chocolate, cooled
3 cups powdered sugar
3 T milk
2 teaspoons vanilla extract

Preparing the cake:
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.

Pour batter into a greased and floured 9- by 13-inch pan or two 9-inch cake pans. Bake at 350 degrees F for 35 to 40 minutes for a 9-inch by 13-inch, or 30 to 35 minutes for layer pans.

* * * * * *

Preparing the frosting:
Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

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Kid-Friendly Pastina With Carrots & Peas

Ingredients:
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 T olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
kosher salt
2 T chopped fresh basil leaves

Preparing the pastina:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Serves 4

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French Fries In Duck Fat

After using the duck fat, strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

Ingredients
4 medium russet potatoes
8 cups canola oil
2 cups duck fat
sea salt

Preparing the french fries:
Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.

Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.

Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.

Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.

Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.

Serves 4 to 6

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Grilled Potato Wedges

Ingredients:
4 large Russet potatoes, cut into wedges and par-cooked
canola oil, for brushing
kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 T Dijon mustard
2 T sherry vinegar
juice from 2 grilled lemons
1/4 cup extra virgin olive oil, plus more for garnish
2 T smoked paprika
flatleaf parsley leaves, for garnish

Preparing the potato wedges:
Preheat a charcoal or gas grill to high heat.

Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.

While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.

Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.

Serves 4 to 6

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Red Cabbage Slaw

Ingredients:
1 head purple cabbage, tough bottom ribs discarded, leaves shredded
3 carrots, peeled and grated
1 red onion, peeled and very thinly sliced
1/2 to 1 cup malt vinegar
kosher salt
1/2 to 2 cups mayonnaise
2 T Dijon mustard

Preparing the slaw:
Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour in order to soften the cabbage and make it seem almost cooked but still with a great texture.

Drain the vinegar before adding the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

Serves 6 to 8

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Fish And Chips

Ingredients:
3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
2 cups all purpose flour
2 teaspoons seafood seasoning (recommended: Old Bay)
1 teaspoon baking soda
kosher salt
1 bottle cold beer

Preparing the fish and chips:
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long

Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.

In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.

Serves 2 to 4

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Chocolate Espresso Cookies

Ingredients:
6 ounces semisweet chocolate, chopped into 1/2-inch pieces
2 T unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 T unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 T water
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Preparing the cookies:
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Makes 1 dozen cookies

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