No-Bake Strawberry Nutella Cheesecakes
- 4-6 brownies brownie chunks or chocolate sandwich cookie crumbs
- 8 oz cream cheese softened
- 3/4 cup Nutella
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups heavy cream
- 12-18 strawberries halved (about 3 small ones per cup)
- Whipped Cream – use homemade with a teaspoon of vanilla and a pinch of Kosher salt.
- Divide the crumbs or brownie chunks between 4 to 6 individual cups.
- In a large bowl, with a hand mixer, beat the cream cheese and Nutella until smooth.
- Add vanilla and salt, mix to combine.
- In a medium bowl, with a hand mixer, beat the heavy cream until stiff peaks form.
- Using a spatula, fold the whipped cream into the Nutella mixture until combined.
- Pipe or spoon the filling on top of the bottom layer. Refrigerate for 1 hour before
- Before serving, add strawberries and whipped cream.
- Garnish with chocolate shavings, mini chocolate chips, or chocolate sauce.
Spinach Artichoke Dip
- 14 ounce can artichoke hearts , drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese , room temperature
- 1 1/4 cups freshly grated parmesan cheese
- 1 clove garlic minced
- 1/2 cup frozen spinach , thawed and liquid squeezed out
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining 1/4 cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly.
Serve warm with crackers or bread.
Pecorino Romano with Sliced Pears and Fig Jam
- For the fig jam:
- 2 Tbs. raw hazelnuts or almonds
- 1/4 lb. moist dried figs (about 5 figs), stems trimmed and each fig cut into 4 or 5 pieces
- 1/2 cup water
- 2 Tbs. brandy
- 2 Tbs. sugar, or to taste
- Grated zest and juice of 1/2 lemon
- 1 wedge pecorino romano cheese, aged at least 5 months, about 6 oz.
- 2 ripe pears, such as Bosc or Anjou
- To make the jam, preheat an oven to 300°F.
- Spread the nuts in a single layer on a small baking sheet and toast, shaking the pan every 8 minutes or so, until the nuts darken and give off a pronounced aroma, 10 to 15 minutes. Pour onto a plate to cool. (There is no need to remove the skins.)
- In a small saucepan over high heat, combine the figs and water and bring to a boil. Remove from the heat and let stand for 5 minutes.
- Put the nuts in a food processor and pulse twice. Add the figs and their liquid, the brandy, the 2 Tbs. sugar, the lemon zest and lemon juice and pulse until the figs are coarsely chopped. Taste and add more sugar if needed.
- Shave cheese and divide among four plates
- If the pear skins are blemish free, there is no need to peel them. Halve 1 pear, core it and then thinly slice a pear half lengthwise, keeping the slices together. Fan the slices on a plate next to the cheese. Repeat with the remaining half and then the remaining pear. Divide the fig jam evenly among the plates.
- 1 tablespoon olive oil
- 1 cup diced onion 1/2 cup diced celery 1 pinch salt
- 3 cloves garlic, chopped
1 (32 ounce) container chicken broth, or more as needed
1 (28 ounce) can crushed San Marzano tomatoes
- 1/2 teaspoon paprika
- 1/2 cup heavy whipping cream
salt and freshly ground black pepper to taste
2 tablespoons thinly sliced fresh basil leaves
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir until vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Oysters, Raw and Rockefeller
- Fresh oysters
- Favorite cocktail sauce
- 3 dozen fresh oysters in the shell, washed
- 1 medium onion, finely chopped
- 1/2 cup butter, cubed
- 1 package (9 ounces) fresh spinach, torn
- 1 cup grated Romano cheese
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 2 pounds kosher salt
- Shuck oysters, reserving bottom shell; set aside.
- In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.
- Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.
- Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
Boned, Rolled and Tied Pork Tenderloin
- 1 boneless pork loin roast (3 pounds)
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- 1/3 cup minced chives
- 1/4 cup minced fresh sage or 4 teaspoons rubbed sage
- 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2-3/4 teaspoons pepper, divided
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap.
- Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper.
- Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
- 8 boneless skinless chicken thighs
1 small eggplant peeled and sliced longways
1 cup flour
1 cup seasoned bread crumbs
2 cup eggs lightly beaten with 1/4 of water added to make your eggwash
1 cup sliced mushrooms
1/4 lb prosciutto sliced very thin
1/4 lb provolone cheese
olive oil as needed to sauté chicken and fry eggplant 1 cup marinara sauce
1 cup chicken stock
splash of white wine
pinch granulated garlic
pinch granulated onion
pinch black pepper
2 tablespoons grated romano cheese
- Preheat oven to 300 degrees
- Set up a breading station : flour , eggwash, bread crumbs and bread the eggplant cutlets.
- In a large saute pan over high heat add enough olive oil to the pan to fry one side of the eggplant at a time. Fry each side until golden brown, set on paper towels to drain.
- Empty the oil from the saute pan and wipe it out with paper towels.
- Add about two tablespoons of olive oil to the pan and allow to get hot over medium high heat
- Dredge the chicken thighs in flour seasoned with sea salt and black
pepper, then place into pan with hot oil, sear one side of the
chicken and turn over, then add sliced mushrooms to the pan.
- Cook over medium heat, allowing mushrooms to cook until soft, at this point the chicken should almost be fully cooked.
- Add a splash of wine to stop cooking, add chicken stock, spices and
Romano cheese and mix well. Reduce heat and allow to simmer for 5 minutes.
Set up each Chicken Sorrento:
- Fried eggplant cutlet, add a few spoons of marinara sauce on top of the eggplant
- Add chicken thighs, top with thinly sliced proscuito
- Add mushrooms and some of the sauce to each sorrento
- Top with provolone cheese and place in the preheated oven for 10-15 minutes
- Serve with your favorite pasta or side dish and enjoy!
Pork Ragu Over Penne
One 3-pound pork shoulder roast, cut into 3-inch chunks
1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
8 sprigs thyme
2 sprigs rosemary (about 6 inches each)
1 bay leaf (fresh or dried)
2 medium Spanish onions, sliced thin (about 4 cups)
5 cloves garlic, chopped
1 cup Auburn Road BlancNu white wine
1/2 cup chicken broth
One 28-ounce can crushed tomatoes
3-inch piece Parmesan rind
Pinch red chile flakes
1/4 cup extra-virgin olive oil, plus for drizzling
1 pound penne pasta
6 tablespoons freshly grated Parmesan, plus more as desired
Arugula, for garnish, optional
- Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher’s twine.
- Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
- Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
- Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.
Wild Boar Bolognese
1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces
1 rosemary sprig, torn in half
4 garlic cloves, peeled
2 cups Chianti or other red wine, or as needed
3 tablespoons extra-virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
1 cup canned tomatoes, with their liquid
2 cups vegetable stock or water
Tagliatelle or other pasta, for serving
-The night before making the ragù place the meat in a bowl with the rosemary, peppercorns, garlic and enough wine to cover. Cover and refrigerate overnight.
-Discard the rosemary and garlic. Drain the meat in a strainer set over a bowl, reserving the wine. In a Dutch oven over medium-high heat, heat the oil until shimmering, and add the carrot, celery and onion. Sauté until softened, 3 to 5 minutes.
-Add the meat and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes. Add the tomatoes, breaking them up with a spoon. Add 1 cup water, reduce heat to very low, and cook, partly covered, at a low simmer for 1 hour.
-Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.
Salmon & Spinach Salad
1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries
Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces.
Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.
- Pastry Dough
- 3/4 stick unsalted butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups pecan halves (1/2 pound)
- Whipped cream or vanilla ice cream (for serving; optional)
- Preheat oven to 350°F with a baking sheet on middle rack.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
- Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Penne alla Vodka
- 1 #10 can San Marzano Tomatoes
- 1 small onion, chopped
- 6 cloves garlic peeled, left whole
- 1 stick unsalted butter
- 1/2 cup olive oil
- 2 Bay leaves
- 1 sprig basil, stem included
- 1 tablespoon sugar
- 1/2 tablespoon Kosher salt
- 2 teaspoons course ground pepper
- 1/2 bottle Solé
- 8 oz. box of penne pasta
- Additional salted butter for service
- Heavy cream
- Grated Locatelli or Parmesan Cheese
- Melt butter with olive oil in large pot
- Add onion, garlic, Bay leaves, basil, salt, pepper and sugar. Sauté until onion becomes translucent. Add wine and simmer for about 10 minutes.
- Add tomatoes and bring to a boil. Reduce to low and let cook for two hours.
- Allow sauce to cool slightly before blending with an immersion blender.
- Adjust salt and pepper
- Cook penne pasta al dente.
- When ready for service, melt 1 tablespoon salted butter and 2 oz Solé and bring to simmer. Add three cups cooked penne pasta and stir until pasta absorbs the sauce.
- Add one cup of tomato sauce and stir to heat through. Add more sauce if desired.
- Add enough cream to make sauce “pink.”
- Divide between two bowls and top with Locatelli or Parmesan Cheese and fresh chopped basil.
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Give Peach A Chance
Thai Pineapple Fried Rice
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 2 to 4 servings
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
No Bake Chocolate Peanut Butter Balls
Ingredients (6 balls):
½ cup melted butter, melted
1 ½ cups peanut butter
2 ½ cups powdered sugar
1 cup chocolate chips, enough for dipping
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.