My Darling Clementhyme

Easy Food Recipes and Cooking - My Darling Clementhyme

Serves 6
1 cup sugar
11 thyme sprigs, divided
1 bottle sparkling wine, such as Prosecco
6 oz. fresh clementine juice, plus
6 strips clementine zest, for garnish
6 oz. cranberry juice

My Darling Clementhyme

1. Bring sugar, 5 thyme sprigs, and 1 cup water to a boil in small saucepan. Reduce heat to low, and simmer
5 minutes. Cool, then strain out solids.

2. Pour 1 tsp. thyme syrup into bottom of each glass. Fill glass three-quarters full with sparkling wine, then top with 1 oz. clementine juice and 1 oz. cranberry juice. Garnish with clementine zest and 1 thyme sprig.

Panko-Style Crusted Tofu and Vegetables

Easy Food Recipes and Cooking - Panko-Style Crusted Tofu and Vegetables

Serves 8
COATING
3 cups puff ed rice cereal, such as Quaker Essentials or Arrowhead Mills
1 Tbs. vegetable oil
1½ tsp. salt, divided
1½ cups white rice fl our
1½ cups plain seltzer water

TOFU AND VEGETABLES
1 16-oz. block extra-fi rm tofu, cubed
2 zucchini, halved and sliced on bias
6 large button mushrooms, halved
6 asparagus spears, trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tbs. vegetable oil, divided

Panko-Style Crusted Tofu and Vegetables

1. To make Coating: Place puff ed rice in resealable plastic bag. Seal, and roll with rolling pin until broken up. Transfer to bowl, stir in oil and ¾ tsp. salt. Set aside.

2. Stir together rice fl our and remaining ¾ tsp. salt in large bowl. Whisk in seltzer water, adding 1 to 2 Tbs. more seltzer water (if necessary), until consistency is smooth and thick like Elmer’s glue.

3. To make Tofu and Vegetables: Line baking sheet with paper towels. Set aside.

4. Coat tofu cubes and vegetables in batter, then press into puff ed rice mixture to coat. Set on second baking sheet.

5. Heat 2 Tbs. oil in skillet over medium heat. Add tofu, and cook 6 to 7 minutes, turning occasionally, or until browned. Transfer to paper-towel-lined baking sheet to drain. Add 1 Tbs. oil to pan, and cook zucchini 6 to 7 minutes, or until browned and crisp. Transfer to baking sheet. Repeat with remaining oil and vegetables. Sprinkle with salt, if desired, and serve hot.

Caulifl ower and Chickpeas with Ras El Hanout en Papillote

Easy Food Recipes and Cooking - Caulifl ower and Chickpeas with Ras El Hanout en Papillote

Serves 4 | 30 minutes or fewer
1 cup couscous
1 pinch salt, optional
2½ tsp. olive oil, divided, plus more for drizzling
2 cups small caulifl ower fl orets
1 small fennel bulb, quartered and thinly sliced (1 cup)
1 small red onion, quartered and thinly sliced (1 cup)
1 cup cooked or canned chickpeas
1 Tbs. ras el hanout
2 tsp. lemon juice
1 clove garlic, minced (1 tsp.)
3 jarred roasted red peppers, drained and cut into 2-inch strips
¾ cup pitted dates, chopped
Lemon wedges, for garnish

Caulifl ower and Chickpeas with Ras El Hanout en Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Place couscous in bowl, and add salt (if using). Pour 1 cup boiling water over couscous, cover, and let stand 3 minutes. Stir in ½ tsp. oil, and set aside.

3. Toss together caulifl ower, fennel, onion, chickpeas, ras el hanout, lemon juice, garlic, and remaining 2 tsp. oil in bowl.

4. Open folded parchment sheets like a book, and spoon ½ cup couscous to one side of crease. Top each serving with 1 heaping cup caulifl ower mixture. Lay red pepper strips over caulifl ower mixture, and sprinkle with dates. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping
diagonal folds.

5. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving. Garnish with
lemon wedges.

Sweet and Sour Smoked Tofu and Pineapple en Papillote

Easy Food Recipes and Cooking - Sweet and Sour Smoked Tofu and Pineapple en Papillote

Serves 4 | 30 minutes or fewer
1 cup basmati rice
1 10-oz. pkg. frozen spinach
2½ tsp. toasted sesame oil, divided
2 tsp. toasted sesame seeds
½ tsp. low-sodium soy sauce
1 6-oz. pkg. baked smoked tofu, diced
1 cup diced fresh pineapple
2 tsp. sweet chile sauce

Sweet and Sour Smoked Tofu and Pineapple en Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Cook rice and spinach separately according to package directions. Transfer rice to bowl, and stir in 1½ tsp. sesame oil and sesame seeds. Drain spinach, squeeze out liquid, and stir in soy sauce.

3. Open folded parchment sheets like a book, and arrange ½ cup rice to one side of crease on each sheet. Top rice with ¼ cup tofu, ¼ cup spinach, and ¼ cup pineapple. Drizzle with ¼ tsp. sesame oil and ½ tsp. chile sauce. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds.

4. Transfer packets to large baking sheet, and bake 10 minutes. Cool 2 minutes before serving.

Sweet Potato, Feta, and Shiitake Packets

Easy Food Recipes and Cooking - Sweet Potato, Feta, and Shiitake Packets

Serves 4 | 30 minutes or fewer
2 small sweet potatoes, peeled and thinly sliced (1 lb.)
2 cups sliced shiitake mushrooms
2 cups thinly sliced Swiss chard leaves or watercress
1 small red onion, sliced (1 cup)
1 Tbs. olive oil
1 clove garlic, minced (1 tsp.)
2 tsp. dried oregano
1 tsp. dried mint, optional
4 Tbs. crumbled feta cheese (4 oz.)
4 Tbs. raisins
2 tsp. lemon juice

Sweet Potato, Feta, and Shiitake Packets

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Toss sweet potatoes with mushrooms, chard, onion, oil, garlic, oregano, and mint (if using) in medium bowl. Season with salt and pepper, if desired.

3. Open folded parchment sheets like a book, and arrange 1 cup sweet potato mixture to one side of crease on each sheet. Top each serving with 1 Tbs. feta, 1 Tbs. raisins, and ½ tsp. lemon juice. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds.

4. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving.

Seitan, Vegetables, and Cracked Black Pepperen Papillote

Easy Food Recipes and Cooking - Seitan, Vegetables, and Cracked Black Pepperen Papillote

Serves 4 | 30 minutes or fewer
½ cup orange juice
2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
¼ tsp. cracked black pepper or red pepper fl akes
1 small head broccoli, broken into small fl orets (4 cups)
4 carrots, sliced on bias (2 cups)
2 parsnips, peeled and thinly sliced on bias (2 cups)
1 8-oz. pkg. seitan, drained and sliced
½ cup dried cranberries
½ cup chopped cilantro

Seitan, Vegetables, and Cracked Black Pepperen Papillote

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Whisk together orange juice, oil, garlic, and pepper in large bowl. Add broccoli, carrots, parsnips, seitan, and cranberries, and toss to coat with juice mixture. Season with salt and pepper, if desired.

3. Open folded parchment sheets like a book, and arrange about 2 cups vegetables to one side of crease on
each sheet. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping
diagonal folds.

4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 2 minutes before serving. Sprinkle with cilantro.

Farfalle wit Artichokes al Cartoccio

Easy Food Recipes and Cooking - Farfalle wit Artichokes al Cartoccio

Ingredient
¾ cup part-skim ricotta cheese
¼ cup chopped fresh chives
1 clove garlic, minced (1 tsp.)
4 oz. farfalle (bow tie) pasta
5 tsp. olive oil, divided
4 marinated artichokes, cut into eighths, plus reserved oil for drizzling
12 cherry or grape tomatoes, halved
16 small black olives
2 Tbs. sliced green olives, optional

Farfalle wit Artichokes al Cartoccio

1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.

2. Whisk together ricotta, chives, and garlic. Season with salt and pepper, if desired. Cook pasta according to package directions, then drain, and toss with 1 tsp. oil.

3. Open folded parchment sheets like a book, and spread heaping ½ cup pasta to one side of crease on each sheet. Top each serving with 3 Tbs. ricotta mixture, 8 artichoke slices, 6 cherry tomato halves, 4 black olives, 1½ tsp. sliced green olives (if using), and 1 tsp. oil. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” p. 28).

4. Transfer packets to large baking sheet, and bake 15 minutes. Let stand 2 minutes before serving.

Coconut Milk Couscous with Roasted Butternut Squash and Apples

Easy Food Recipes and Cooking - Coconut Milk Couscous with Roasted Butternut Squash and Apples

Ingredient
2 cups cubed butternut squash
2 apples, cored and cubed
4 Tbs. butter, divided
3 Tbs. brown sugar
3 tsp. cinnamon, divided
1½ cups couscous
2½ cups coconut milk beverage, such as Silk
½ tsp. salt
½ cup golden raisins

Coconut Milk Couscous with Roasted Butternut Squash and Apples

1. Preheat oven to 400°F. Place squash and apples in baking dish, and add 2½ Tbs. water. Roast 15 minutes.

2. Melt 3 Tbs. butter with brown sugar and 2 tsp. cinnamon in small saucepan over medium heat. Stir into squash and apples, and roast 10 to 15 minutes more, or until tender.

3. Meanwhile, combine couscous with remaining 1 tsp. cinnamon in medium bowl.

4. Combine coconut milk, salt, and remaining 1 Tbs. butter in small saucepan, and bring to a boil. Pour over couscous, cover, and let sit 15 minutes, then stir in raisins. Divide couscous among 6 plates, and top with squash and apples.

Kabocha Pie with Dulce de Leche

Easy Food Recipes and Cooking - Kabocha Pie with Dulce de Leche

Serves 10
Cajeta
2 liters goat milk
2 cups sugar
1 large cinnamon stick
½ tsp baking soda
1 Tbsp water

Pie crust
10 Tbsp cold butter, in pieces
1½ cups all-purpose flour
5 to 7 Tbsp cold water

Filling
2 to 3 kabocha squash
2 Tbsp vegetable oil
4 to 5 Tbsp cold water
1½ tsp ground ginger
1½ tsp ground cinnamon
¼ tsp toasted, freshly grated nutmeg
½ tsp salt
1 pinch ground cloves
cajeta (recipe above)
1½ cups heavy cream
4 eggs, beaten

Kabocha Pie with Dulce de Leche

Preparation – Cajeta:
In a Dutch oven or large saucepot, heat goat milk, sugar and cinnamon. Remove from heat.

Combine baking soda and water to dissolve, add baking soda mixture to goat milk mixture; milk will foam. Return to heat and simmer, stirring occasionally, until a deep golden color forms and milk has reached the consistency of thick syrup, about 3 hours.

Preparation – Pie Crust:
Preheat oven to 375°F. in a food processor, pulse butter and flour to combine. Slowly add cold water through the chute. you should be able to form a large pattyshape with it. chill for at least 30 minutes.

On a lightly floured surface, roll out crust to fit a 14-inch pan. press into pan, trimming edges. chill for another 30 minutes. prick several times with a fork, line with aluminum foil or parchment paper, and weigh down with pie weights.

Set crust in oven and bake 15 minutes. Once crust is removed from oven, remove weights and foil or paper, and bake for an additional 10 minutes.

Preparation – Filling:
Preheat oven to 375°F. Slice squash in half and remove seeds. cut into thick slices and drizzle with oil. Roast at 375°F for 45 minutes, until easily pierced with a fork. Remove flesh from skin with a paring knife and purée in a food processor, adding cold water 1 Tbsp at a time to form a mixture that is thinner than mashed potatoes, but still holds some shape. press through a chinois or sieve.

Combine purée, spices and salt. Mix in cajeta and heavy cream. Add eggs. Whisk thoroughly to combine.

Pour filling mixture into pie crust. bake at 375°F for about 45 minutes, or until pie has puffed up 1½-inch around edges, barely jiggles when shaken and the crust is golden brown. Allow to cool and set completely before removing from pan.

To Serve:
Serve at room temperature with reserved cajeta and chilled whipped cream, laced, if desired, with cinnamon, vanilla and powdered sugar.

Smoky Sweet Potato Gratin with Maple Marshmallow Creme

Easy Food Recipes and Cooking - Smoky Sweet Potato Gratin with Maple Marshmallow Creme

Serves 8 to 10
Gratin
1 Tbsp butter, for greasing
4 to 6 medium sweet potatoes, about 3½ to 4 lbs, peeled
12 oz thick-cut bacon (such as Nueske’s),
sliced into ¼-inch pieces
3 cups heavy cream
2 sprigs fresh thyme
2 sprigs fresh sage
1 bay leaf
freshly ground black pepper

Marshmallow creme
3 large egg whites, room temperature
½ tsp cream of tartar
2 Tbsp granulated sugar
1/3 cup water
2/3 cup maple syrup
¾ cup light corn syrup
1 tsp vanilla extract

Smoky Sweet Potato Gratin with Maple Marshmallow Creme

Preparation – Gratin:
Preheat oven to 375°F. butter a 9-inch-by-13-inch baking dish.

Slice sweet potatoes into 1/8-inch chips using a mandoline or sharp knife and add to a large bowl. Set aside.

In a medium frying pan, cook bacon over medium heat until crisp. Remove with a slotted spoon and let drain in a paper towel-lined bowl.

In a medium saucepan, combine cream, thyme, sage and bay leaf and scald milk over medium heat. Remove from heat and let steep, about 5 minutes. Remove herbs from the cream and pour over potatoes.

In a baking dish, lay potato slices in overlapping rows for the first layer. Season with pepper and about half of the cooked bacon. continue layering potatoes with pepper and bacon, finishing the last layer with potatoes.

Pour remaining cream over layered potatoes. cover baking dish with foil and bake 40 minutes. Remove foil and bake another 15 minutes or until potatoes are fork-tender. Set aside while preparing maple marshmallow crème.

Preparation – Marshmallow Crème:
Preheat broiler to 500°F. in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl using a hand mixer with a whisk attachment, beat egg whites with cream of tartar until foamy, about 1 minute. Slowly add 2 Tbsp of sugar while mixing and continue beating egg whites until they reach soft peaks, about 4
to 5 minutes. Set bowl aside.

Combine 1/3 cup water, maple syrup and corn syrup in a small saucepan and place over medium heat. bring mixture to a boil and remove from heat.

Slowly pour hot syrup into egg whites while continuously beating. increase speed to high and continue beating for 5 to 7 minutes, until mixture gains volume and holds some shape. Add vanilla and mix to combine.

Pour marshmallow crème over sweet potatoes, and smooth over or create small peaks with a spatula by gently patting spatula over crème. (These peaks will darken more than the valleys of the crème, once under the broiler.)

In the broiler, place oven rack 6 to 8 inches away from the broiler element. place dish under broiler until marshmallow crème has achieved desired toasted brown appearance, 1 to 2 minutes.

Twice-Baked Delicata Squash with Spiced Nuts

Easy Food Recipes and Cooking - Twice-Baked Delicata Squash with Spiced Nuts

Serves 6
Spiced nutS
¼ cup brown sugar
¼ cup white sugar
½ tsp smoked paprika
1 tsp cumin
1 tsp coriander
1½ tsp salt
1 egg white
1 Tbsp water
1 cup walnuts, chopped
1 cup pecans, chopped

Squash
4 medium delicata squash, halved, seeds removed
2 Tbsp butter
2 Tbsp brown sugar
sea salt and freshly ground black pepper
2 oz goat cheese

Twice-Baked Delicata Squash with Spiced Nuts

Preparation – Spiced Nuts:
Preheat oven to 300°F. Mix sugars and spices in a small bowl and set aside. in a medium-sized bowl, combine egg white and water and beat until frothy (you should not be able to see the bottom of the bowl). Add nuts and toss to coat with egg. Add spices and toss to coat. Spread mixture onto baking sheet covered
in parchment paper, flattening with a spatula. bake for 30 minutes. Remove from oven to cool.

Preparation – Squash:
Increase oven temperature to 450°F. Rub each seeded squash half with butter (including skin), then place skinside down on a baking tray or dish.

Sprinkle each half with brown sugar, salt and pepper. Roast in the oven for 30 to 40 minutes. After 30 minutes, check every 2 minutes until a knife easily slices through the squash.

Remove squash from the oven and reduce oven temperature to 350°F. Let squash cool until it’s cool to the touch. carefully scrape squash meat into a bowl, leaving a thin layer of squash so the skin can act as a boat. The skin is very thin and you’ll need six squash boats, so be very careful while scraping out the meat.

Mix squash meat with goat cheese. Add more salt and pepper if desired. When squash mixture is smooth and no lumps remain, split mixture between six squash boats. The amount in each boat depends on the size of your squash – just ensure each boat has approximately the same amount of filling.

Place squash boats back on the baking pan and bake at 350°F for an additional 15 to 20 minutes, or until filling is heated through.

To Serve:
Using a fork or your hands, break apart the sheet of spiced nut brittle into small pieces. When the squash filling is heated through, remove from the oven and top with a small handful of nut brittle.

Savory Bread Pudding

Easy Food Recipes and Cooking - Savory Bread Pudding

Serves 12
1 loaf sourdough bread
1 loaf ciabatta bread
3 eggs
2½ cups whole milk
2½ cups heavy cream
1 cup leeks, sautéed
8 oz mushrooms, sautéed
½ cup finely grated Parmesan cheese
1½ tsp chopped rosemary
1½ tsp chopped sage
1 Tbsp chopped parsley
salt and freshly ground black pepper

Savory Bread Pudding

Preparation:
Preheat oven to 350ºF. Slice bread into 1-inch cubes. Set aside. Whisk eggs, then add milk and cream and whisk to combine. In a large bowl, combine all ingredients, including salt and pepper, gently tossing from the bottom of the bowl so the milk mixture is thoroughly incorporated. Allow mixture to rest for an hour so the milk and eggs penetrate the bread uniformly.

While mixture is resting, butter a 9-inch-by-13-inch baking dish. Once the mixture is finished resting, pour it evenly into the buttered baking dish and place in the oven. When the top has browned, about 30 minutes, cover with aluminum foil and cook for another 30 minutes or until a wooden skewer poked into the center of the pudding comes out clean.

Melted Brussels Sprouts

Easy Food Recipes and Cooking - Melted Brussels Sprouts

Serves 12
½ lb pancetta, diced ¼-inch thick
1 large yellow onion, quartered, ¼-inch julienned
salt and freshly ground black pepper
4 lbs Brussels sprouts, ends removed, quartered
¼ cup chicken stock
1½ tsp chopped rosemary
2 oz Parmigiano-Reggiano, shaved

Melted Brussels Sprouts

Preparation:
In a large skillet over mediumlow heat, render pancetta, stirring often. Continue to cook pancetta until browned and crispy. Increase heat to medium and add onions. Season onions with salt and pepper. Stir
onions until translucent. Add Brussels sprouts to skillet. Stir occasionally to allow slight carmelization. Add stock and cover. Taste Brussels sprouts for doneness and season with rosemary, salt and pepper to taste.
Remove sprouts to a serving dish when they have reached desired doneness and garnish with finely shaved Parmigiano-Reggiano.

Quince-Cranberry Jam

Easy Food Recipes and Cooking - Quince-Cranberry Jam

Yield 2½ cups
12 oz fresh cranberries
1 cup sugar
1 cup Port wine
½ tsp rosemary, chopped
zest of 1 orange
juice of 1 orange
2 small quince, diced

Quince-Cranberry Jam

Preparation:
In a medium saucepot, bring all ingredients except quince to a boil then reduce heat to a simmer. Stir to prevent sticking until slightly thickened, as the jam will thicken more as it cools. Remove saucepot from the stove and add diced quince. If necessary, season with additional sugar to taste – depending on the season, cranberries might hold additional acidity and tartness.

Truffled Giblet Gravy

Easy Food Recipes and Cooking - Truffled Giblet Gravy

Serves 12
turkey roasting pan drippings
1 cup cream sherry
1 bag turkey giblets
2 quarts turkey or chicken stock
7 oz blonde turkey fat roux
1 lemon, juiced
½ tsp white truffle oil
salt and freshly ground black pepper

Truffled Giblet Gravy

Preparation – Turkey Gravy
Pour excess turkey fat from a cooked, whole turkey from inside its roasting pan into a heat-proof container,
taking care to reserve the browned juices in the pan. Set aside for roux. On a stovetop burner over medium-high heat, heat turkey roasting pan. Add sherry to deglaze the pan, scraping up any fond (browned bits stuck to the pan). Reduce sherry by half, then strain all liquid into a heat-proof container. Let liquid separate and skim the remaining fat.

Pour drippings, sherry mixture and giblets into a heavy-bottomed pan. Cook giblets through. Add stock and bring to a simmer, whisking constantly. While whisking, add roux (recipe below) and bring to a boil. Adjust thickness with additional stock as needed – blending giblets will thicken the gravy slightly. In small batches (never fill a blender over half full with hot liquid) blend gravy. Strain gravy through a chinois or fine mesh strainer. Add lemon juice and truffle oil. Taste gravy, adding salt and pepper to taste.

Preparation – Roux
Measure the amount of turkey fat. Pour fat into a heavy-bottomed pan over medium heat.

Measure the same amount of flour to match fat and slowly whisk it into the fat. Reduce heat slightly, stirring often to cook until a nutty aroma rises from the pan. It is quite likely the amount of roux yielded will exceed what the above recipe requires. Chill excess roux, then freeze roux for future use.

Fool-Proof Thanksgiving Turkey

Easy Food Recipes and Cooking - Fool-Proof Thanksgiving Turkey

Serves about 12
Brine
2 gallons water
2 cups kosher salt
2 cups sugar

Turkey
1 18½ lb turkey
2 stalks celery, chopped
2 carrots, peeled and chopped
1 large yellow onion, chopped
1 head garlic, quartered
1 sprig rosemary
1 sprig sage
salt and freshly ground black pepper

Fool-Proof Thanksgiving Turkey

Preparation – Brine
Two days prior to cooking, stir together water, salt and sugar in a plastic container large enough to submerge the turkey. Refrigerate.

Preparation – Turkey
Remove giblets from the cavity of the bird and reserve for the gravy. Place turkey in the plastic container of brine slowly, making sure the container doesn’t overflow. Place a stainless steel rack above the turkey to ensure it is completely submerged. Refrigerate for 24 hours.

Once turkey has rested in brine for 24 hours in the refrigerator, slowly remove turkey from container of brine. Rinse turkey under cold water. Line a baking rack with a towel and place turkey on the rack, then refrigerate again for 12 to 24 hours.

Once turkey has rested in the refrigerator for 12 to 24 hours, remove and allow it to reach room temperature. Preheat oven to 350ºF.

Using cotton twine, truss turkey legs to one another and fold wing tips behind shoulder. In a roasting pan, add celery, carrots, onion, garlic, rosemary, sage and salt and pepper. Place a roasting rack over vegetable and herb mixture and place into the oven. Due to its size, the turkey will take around 3½ hours to cook. Use a digital thermometer to determine doneness; remove turkey from the oven once it reaches 165ºF. Allow
turkey to rest for an hour before serving.

Methods of Mayhem

Easy Food Recipes and Cooking - Methods of Mayhem

Serves 1
2 oz Irish whiskey
¾ oz sweet vermouth
½ oz Campari
¼ oz cranberry juice
Orange cream bitters
Freshly grated cinnamon
Freshly grated nutmeg

Preparation Stir the first five ingredients together in a mixing glass filled with ice. Strain into a small coupe glass and garnish with freshly grated cinnamon and nutmeg.

Small World Aperol

Easy Food Recipes and Cooking - Small World Aperol

Serves 1
1 oz broVo Amaro No. 4
½ oz Aperol
½ oz lemon juice

Preparation Combine all ingredients in a
shaker filled with ice and stir. Strain into a rocks
glass filled with ice and serve.

Better Than Gravy

Easy Food Recipes and Cooking - Better Than Gravy

Serves 1
Cranberry Syrup
2 lbs fresh or frozen cranberries
2¾ cups sugar
2½ cups water
1 pinch salt
1 Tbsp fresh lemon juice

Better than gravy
2 oz Laird’s Applejack
¾ oz fresh lemon juice
¾ oz cranberry syrup (recipe below)
1 fresh cranberry
1 fresh apple slice

Better Than Gravy

Preparation – Cranberry Syrup
Combine the first four ingredients in a saucepan. Bring to a boil and simmer for 8 to 10 minutes, until the sugar dissolves and the syrup is bright red. Strain the syrup (cranberries can be reserved for cranberry sauce). Stir in lemon juice and allow to cool before using.

Preparation – Better Than Gravy
Add the first three ingredients to a shaker filled with ice. Shake well and double strain into a coupe glass.
Garnish with a single cranberry and an apple slice.

Tom Waits for No Man

Easy Food Recipes and Cooking - Tom Waits for No Man

Serves 1
2 oz Still 630 Rally Point rye whiskey
½ oz Cinzano sweet vermouth
¼ oz Fernet-Branca
4 drops Angostura bitters infused with dried orange peel, lemon, chamomile and dried cranberries
orange peel

Tom Waits for No Man


Preparation
Stir the first three ingredients in a mixing glass filled with ice. Strain into a rocks glass and add ice. Top with bitters and garnish with an orange peel.

Pompier Highball

Easy Food Recipes and Cooking - Pompier Highball

Serves 1
2 oz dry vermouth
½ oz crème de cassis
club soda
lemon or lime wedge

Pompier Highball

Preparation
Place vermouth and crème de cassis in a mixing glass filled with ice, and stir. Strain into a cocktail glass filled with ice, and top with club soda. Add a lemon or lime wedge and serve.

Gezellig

Easy Food Recipes and Cooking - Gezellig

Serves 1
Star Anise and Orange Peel Syrup
½ cup demerara or turbinado sugar
½ cup water
5 whole star anise peel of 2 oranges, pith removed

Gezellig
2 oz Cocchi Americano
1 oz Pow-Wow Botanical Rye
¼ oz star anise and orange peel syrup (recipe below), plus more for garnish flamed orange peel

Gezellig

Preparation – Star Anise and Orange Peel Syrup
Simmer all ingredients in a saucepan over medium-low heat for 15 minutes. Strain and cool syrup before using.

Preparation – Gezellig
Place the first three ingredients in a shaker filled with ice and shake well. Strain into a martini glass or into an old-fashioned glass half-filled with ice. Garnish with a flamed orange peel and drizzle with remaining syrup.

Berkshire pork chops with Stone fruit chutney

Easy Food Recipes and Cooking - Berkshire pork chops with Stone fruit chutney

Serves | 6 to 10 |
Pork Chops
6 bone-in Berkshire pork chops
1 tbsp kosher salt
1½ tsp freshly ground black pepper
1 tsp garlic powder
2 tbsp grapeseed oil
1½ tbsp unsalted butter

ChUtney
1 to 2 tbsp grapeseed oil
2 tbsp unsalted butter
3 to 4 large shallots, minced
2 to 3 dark plums, pitted and diced medium
3 cherums, pitted and diced
2 cups fresh or frozen cherries, pitted and diced medium
2 cups fresh or frozen cranberries
1 5-oz bag dried cherries
¼ cup red wine
2 to 4 tbsp dark balsamic vinegar
1 tbsp sugar, additional if needed
1 tsp fresh thyme, chopped
kosher salt
freshly ground black pepper

Berkshire pork chops with Stone fruit chutney

Preparation – Pork Chops
Season pork chops with salt, pepper and garlic powder on all sides and set aside. in a large cast-iron pan, heat oil until simmering. add butter, then pork chops into the pan and cook on the first side for 4 minutes; flip and cook on the second side for 3 minutes. if the bone isn’t immersed in the fat, it will look raw, so while the pork is cooking, use a spoon to baste the hot butter and oil over the bone. remove pork from the pan and place on a tray and tent with foil. allow to rest for about 5 to 10 minutes so that the juices can redistribute.
enjoy topped with warm chutney (recipe below).

Preparation – Chutney
In a large pot over medium heat, heat grapeseed oil and butter. once the butter is bubbling and foamy, add
shallots and sauté until translucent. add chopped stone fruits, cranberries and dried cherries and cook until softened but still slightly firm. turn heat to medium-low, and slowly add wine, vinegar and half of the sugar and continue to cook until the flavors have developed and the liquid becomes syrupy. add thyme, salt, pepper and remaining sugar to taste.

Lamb, Kale and Sweet Potato Chili

Easy Food Recipes and Cooking - Lamb, Kale and Sweet Potato Chili

Serves 6 to 8
1 tbsp olive oil
1 lb ground lamb
1 sweet yellow onion, diced
1 large sweet potato, peeled, chopped into ¼-inch squares
2 cloves garlic, minced
1 dried ancho pepper, seeds removed, crumbled
10 dried juniper berries, smashed, finely chopped
½ tsp Vietnamese cinnamon
1½ tsp smoked Spanish-style paprika
1½ tsp ground cumin
pinch cayenne pepper
1 14.5-oz can diced tomatoes
2 cups unsalted chicken broth
1 14.5-oz can dark red kidney beans
4 to 6 oz kale, destemmed, torn into pieces
sea salt and freshly ground black pepper

Lamb, Kale and Sweet Potato Chili

Preparation
In a large dutch oven over medium heat, add olive oil and lamb. Brown completely, then transfer lamb to a plate lined with a paper towel to drain grease. remove all but one Tbsp of fat, then add onion and sweet potato, stirring to coat. Continue to heat on medium until onion has softened, stirring occasionally, 5 minutes. Add garlic, ancho pepper, juniper berries and spices, and stir to combine. Cook for 1 minute. Add tomatoes (with juice) and chicken broth, and simmer for 30 minutes. season to taste. Add beans and kale, and simmer for 1 hour or until chili has reduced and thickened. Add salt and pepper as needed.

To Serve
Ladle into low bowls and serve with thick slices of crusty bread.

Safe Homemade Eggnog Recipe

Easy Food Recipes and Cooking - Safe Homemade Eggnog Recipe

Serves: 20
Ingredients
12 Safest Choice™ Pasteurized Eggs, separated
1 ½ c granulated sugar
1 qt (4 cups) heavy cream
2 c whole milk
2-3 c dark rum, bourbon or brandy (optional)
2 Tbsp vanilla extract (optional)
ground nutmeg or cinnamon to taste

Safe Homemade Eggnog Recipe

Preparation
1. Place egg yolks in large bowl. Beat with electric mixer until combined.

2. Gradually add sugar, beating until mixture is thick and pale yellow.

3. Stir in cream and milk, then rum and vanilla, if desired.

4. Cover and refrigerate until chilled or as long as overnight. Just before serving, beat room temperature egg whites with electric mixer until soft peaks form.

5. Stir egg yolk mixture. Then gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.

Tonkotsu Ramen Broth

Easy Food Recipes and Cooking - Tonkotsu Ramen Broth

Serves 10 to 12
Kombu Dashi
2 4 inch-by-4 inch sections kombu
12 cups water
1 cup katsuobushi

Roasted Pork Bone broth
9 quarts water
1 lb shiitake mushrooms
15 peppercorns
2 lb parsnips, peeled
3 leeks, cleaned
2 onions, peeled and halved
1 finger ginger, peeled
1 head garlic
6 lb pork ham bones sawn into 4-inch pieces
1½ lb pork neck bones
3 Tbsp olive oil
sea salt
freshly ground black pepper
1 lb chicken backs
2 lb chicken wings and tips double-fermented soy sauce
chile oil
chicken schmaltz (optional)

Tonkotsu Ramen Broth

Preparation – Kombu Dashi:
Gently wipe kombu with a damp cloth, place in large saucepan and cover with water. Heat until simmering, then remove from heat. Add katsuobushi, cover and let rest for 15 minutes. Strain and reserve.

Preparation – Roasted Pork Bone Broth:
Fill stockpot with kombu dashi and water, and bring to a simmer over high heat. Add mushrooms, peppercorns and parsnips. Char leeks, onions and ginger over flame on a grill, then add to the water. Preheat oven to 400°F. Arrange head of garlic and pork bones on a baking sheet, drizzle with olive oil and season with salt and pepper. Remove garlic after 20 minutes, then bake remaining bones for 1 hour. After 1 hour, remove mushrooms, peppercorns, parsnips, leeks, onions and ginger from the pot and discard. Separate roasted garlic from skins and add to the pot. Add chicken backs, wings and roasted pork bones to the pot. Top off with water, then bring to a rolling boil. Season aggressively with salt. Spoon off any foam
or scum that rises to the surface as needed. Remove chicken after 90 minutes. Cover pot tightly and maintain a rolling boil for at least 12 hours, topping off as needed with water for the first 8 hours. If planning a 12-hour boil, allow the liquid to reduce by a third to one half. Adjust seasoning to taste. Strain liquid before using.

Traditional Tonkotsu – To Serve:
In a wide and deep bowl, add 1 tsp each of soy sauce, chile oil and chicken schmaltz (if desired), then ladle
enough broth to fill the bowl by half. Add prepared noodles (per their cooking instructions) and toss in broth with chopsticks, then add enough broth to cover. Top with marinated 8-minute egg (recipe below), sliced roasted pork belly, mushrooms, scallions and corn.

Midwest Tonkotsu – To Serve:
Prepare in the same manner as traditional tonkotsu, but top with marinated 8-minute egg, sliced smoked pork belly, a chicken thigh “rib,” scallions, Brussels sprout leaves, pickled peppers and chile-garlic sauce.
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Marinated 8-Minute Egg

6 large eggs
1 cup dark soy sauce
1 cup mirin
1 cup water
3 Tbsp honey

Preparation:
Place eggs in a saucepan and cover with cold water, then place over high heat until boiling. Cover and remove pan from heat. Remove eggs after 8 minutes and place into an ice bath. In a bowl large enough to hold all 6 eggs, mix soy sauce, mirin, water and honey to combine. Peel eggs, then place into the marinade. Allow eggs to marinate for 12 hours, turning occasionally.

To Serve:
Remove eggs from marinade and slice in half. Top noodles with egg before serving.
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Roasted Pork Belly

3 lbs pork belly, skin on
1 Tbsp Chinese five-spice powder
1 Tbsp salt

Preparation:
Preheat oven to 350°F. Rub pork belly with spice and salt, place on baking sheet and roast for 90 minutes, basting belly regularly with its own fat and juices to crisp pork skin. Rest before slicing.

To Serve:
Slice pork ½-inch thick, and fan atop noodles before serving.
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Smoked Pork Belly

smoking wood
3 lbs pork belly, skin on
1 Tbsp salt
1 Tbsp freshly ground black pepper

Preparation:
Arrange coals and smoking wood in charcoal grill or smoker for indirect cooking. Rub pork belly with salt and pepper, and smoke indirect for 90 minutes at 250°F. Remove from grill, place on baking sheet and
roast in oven for an additional 60 minutes at 350°F, basting belly regularly with its own fat and juices to crisp pork skin. Rest before slicing.

To Serve:
Slice pork ½-inch thick, and fan atop noodles before serving.
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Shichimi-Rubbed Chicken Thigh “Ribs”

chicken thighs
shichimi seasoning
salt
2 Tbsp olive oil
black sesame seeds

Preparation:
Preheat oven to 400°F. Season chicken thighs with shichimi and salt. Add olive oil to a frying pan and cook over medium-high heat. Place thighs into pan skin-side down and fry until skin is crisp and golden brown. Remove thighs from pan and finish skin-side up in the oven, about 15 minutes. Repeat process as needed. Strain and reserve rendered chicken fat (schmaltz). Rest thighs before slicing.

To Serve:
Place thighs skin-side down on a cutting board. Using a butcher’s knife, slice thighs along the bone to create a “rib,” leaving crisped skin intact. Place atop noodles before serving, garnishing sparingly with black sesame seeds and chile-garlic sauce (recipe below).
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Pickled Peppers

3 medium fresno peppers, thinly sliced (leave ribs and seeds)
4 cloves minced garlic
1 finger ginger, peeled and sliced into thin coins
¼ cup ponzu
¼ cup sushi vinegar
¼ cup water
1 Tbsp honey
¼ tsp salt

Preparation:
Combine ingredients, seal in a ½-pint mason jar and refrigerate overnight.
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Chile-Garlic Sauce

3 medium fresno peppers, ends trimmed
2 small Thai peppers, ends trimmed
½ red pepper
1 head garlic, peeled
1 Tbsp fresh ginger
2 Tbsp light soy sauce
1 Tbsp distilled vinegar
½ tsp sesame oil
1 tsp salt

Preparation:
Combine ingredients in a food processor and pulse until combined. Reserve in a ½-pint mason jar and refrigerate overnight.

Penne Ala Salute

Easy Food Recipes and Cooking - Penne Ala Salute

Serves 4
1 28 oz. can peeled Italian style pear tomatoes
3 cloves garlic
1 teaspoon salt
½ teaspoon black pepper
1/3 cup extra virgin olive oil
¼ cup fresh basil
2 cups broccoli florets
½ cup sliced sun-dried tomatoes
1 cup sliced mushrooms
¼ cup grated Asiago cheese or Romano cheese
4 cups cooked penne pasta cooked al dente (1/2 lb. uncooked pasta)

Penne Ala Salute

In a food processor, mince garlic, olive oil and salt & pepper together for one minute. Cut Italian style tomatoes into small pieces (about 1" cubes), reserve some liquid. In a bowl combine garlic & olive oil mixture with cut tomatoes, add chopped fresh basil. Set aside.

Place pasta, broccoli, mushrooms and sun dried tomatoes in a one-gallon pot of rapidly boiling salt water.When water boils again, drain. Toss pasta together with sauce mixture in a large bowl. Serve immediately. Sprinkle pasta with grated Asiago cheese, fresh basil and drizzle with extra virgin olive oil.

Asian Soup Dumplings

Easy Food Recipes and Cooking - Asian Soup Dumplings

Serves 6
Dough
¾ cup bread flour
¼ cup + 2 Tbsp all-purpose flour
1½ tsp grapeseed oil
7 to 8 Tbsp hot water

Soup
2 ½ cups chicken stock
3 scallions, sliced
2 ½ Tbsp ginger, sliced
½ cup shiitake mushrooms, sliced, with stems
1 Tbsp powdered unflavored gelatin
2 Tbsp chopped smoked ham, from a hock or jowl

Filling
2 Tbsp fresh ginger, peeled and roughly chopped
2 scallions, chopped
½ tsp salt
¼ tsp freshly ground white pepper
1 tsp sugar
2½ tsp soy sauce
1¼ Tbsp dry sherry
1¾ tsp sesame oil
½ lb ground pork
1 to 2 cups Napa cabbage leaves for steaming

Dipping sauce
Dark vinegar and ginger for dipping

Asian Soup Dumplings

Preparation – Dough
In a food processor, combine bread flour and all-purpose flour. add grapeseed oil and hot water, and mix until combined. This should yield a soft, warm dough. Turn dough onto a lightly floured surface and knead for about two minutes, until dough is smooth and slightly elastic. It should have some elasticity when lightly pressed. Place in a sealed bag, taking care to remove excess air, and allow to sit at room temperature for 1 hour.

Preparation – Soup
In a saucepot, combine stock, scallions, ginger and shiitake mushrooms and bring to a boil. allow to reduce by half, until you have a generous cup and a quarter. Strain and set aside to slightly cool. return stock to a saucepot and add gelatin. Heat over medium heat, stirring occasionally, until you reach a boil and the powdered gelatin dissolves. Pour stock into a small baking pan or bowl to create a thin layer of stock. refrigerate until completely cooled and gelatinized.

Preparation – Filling
In a food processor, add peeled ginger, scallions, salt, white pepper, sugar, soy sauce, sherry and sesame oil. Process until smooth. add pork and lightly pulse until slightly combined. remove and place in a bowl, and further combine with a wooden spoon. Set aside and let rest for 15 minutes to allow flavors to meld. add gelled stock, mixing lightly. refrigerate for 10 minutes to recongeal.

Preparation – Dumplings
Using a dough scraper, divide dough into four pieces. Take one piece of dough and roll it into a 5-inch log, cover other pieces until needed. Cut the log into five pieces and roll each piece into a ball. Working one at
a time, roll each ball into a 2 ½ to 3 inch in diameter circle. as you do this, roll the ball out slightly and then just roll the outside edges to extend to 2 ½ to 3 inches; you want to have a thicker center to help prevent soup from leaking.

Scoop about 2 teaspoons of filling into each rolled-out dumpling, leaving a ½ inch of dough on the perimeter. bring four edges of the dough up to make a bag-like shape. Continue by pleating each section in the center; if the dough seems too sticky, lightly flour it. Once it is entirely pleated, twist the top of your purse slightly to secure closure. Place formed dumplings onto a lightly floured piece of parchment on a sheet tray or baking sheet and cover. Continue until you use all of the dough.

To cook the dumplings, cover a steamer with lightly oiled cabbage leaves. Steam them over boiling water for 5 to 7 minutes, or until meat is cooked through. To serve, gently pick up dumplings and place in a bowl. Finish dumplings by dipping in dark vinegar and ginger, or a sauce of your choice.