Rosemary-Sizzled Salami, Dates & Pecans

Marinated Olives

Lavish Crackers

James Beard Sliders

Best Ever Cheese Fondue

THE MOST DELICIOUS MARINATED OLIVES

Ingredients

▢ 14oz / 400g pitted Olives (see notes)

▢ 1/3 cup / 80ml good quality Extra Virgin Olive Oil, plus a drizzle extra if you need to loosen up the marinade a little

▢ 1/4 cup / 20g very finely diced Fresh Parsley

▢ 4 fat cloves of Garlic, peeled & thinly sliced (around 4 slithers per clove)

▢ 1 small Orange, peeled into strips with a vegetable peeler

▢ 1 tbsp Red Wine Vinegar

▢ 1 tsp Dried Oregano

▢ 1 tsp Dried Chilli Flakes (can reduce if not good with spice)

▢ ¼ cup of Feta

slices of toasted Ciabatta, to serve (optional)

Instructions:

In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, parsley, oregano and chilli flakes. Toss in olives, orange peel, cheese and garlic.

Bake in 350 oven for 25-30 minutes.

Serve with sliced bread.

Easy Lavash Bread Recipe

INGREDIENTS

▢ ¾ cup warm water

▢ ¾ cup warm milk

▢ 1 tablespoon vegetable oil or other neutral flavored oils

▢ ½ tablespoon granulated sugar

▢ 1 teaspoon salt

▢ 1 tablespoon instant yeast

▢ 3 ½ cup all purpose flour plus more for dusting the surface

¼ oil

INSTRUCTIONS

In a large bowl mix water, milk, oil, sugar, salt and instant yeast.

Slowly add in the flour and mix using your hands or stand mixer until the dough comes together. This would take between 8 to 10 minutes. The dough will be a bit sticky.

Rub a bit of oil all over the dough and place it in a large bowl. Cover and let it rise for 40 minutes. (I usually let mine rise in an “off” oven)

After 40 minutes, gently deflate the dough and divide it into 20 pieces. shape each piece into a ball. Cover them all with a kitchen towel so they don’t dry as you cook them.

Heat pan over medium heat, then brush lightly with oil.  Flour your surface and your rolling dough very well. Place a dough ball on the surface and roll it out to be very thin.

Place it on the hot pan and cook for 45 seconds to one minute. There will be bubbles. Flip and cook on the other side for about 30-45 seconds. Place the bread on a plate and cover with a kitchen towel.

Repeat with the remaining dough.

Rosemary-Sizzled Salami, Dates & Pecans

Ingredients

• 1 6-oz. spicy salami log, spicy
• 10 Medjool dates
• 3 sprigs Rosemary
• 1 Kosher salt
• 1 Sea salt, Flaky
• 1 1/2 cups Pecans, raw

1 Tablespoon oil

Directions

1. Arrange one 6-ounce spicy salami log, sliced ¼” thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about 3 minutes (the fat may smoke a little).
2. Add 1½ cups raw pecans, dates and rosemary to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about 2 minutes.

Wine Cheese Fondue

Yield 2:

Ingredients

1 clove garlic, minced

1 cup Gruyere pound Swiss cheese shredded

1 tablespoon flour

½ cup white wine

½ cup heavy cream

 1 pinch ground nutmeg

Salt and pepper to taste

1 tablespoons Bourbon

¼ loaf French bread, cut into 1 inch cubes

Directions

In a sauce pot, add white wine, heavy cream and garlic. Bring up to a boil. While waiting add flour in with cheese and toss to coat. Once liquid is boiling add cheese and stir until completely melted. Turn heat off, add bourbon, nutmeg, salt and pepper. serve with bread

JAMES BEARD’S FAVORITE HAMBURGER

Ingredients

• 2 pounds 93% lean ground beef chuck or round
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 small onion (about 3 tablespoons), grated
• 2 teaspoons heavy cream
• 2 teaspoons vegetable oil
• 2 tablespoons salted butter
• 4 potato hamburger rolls, toasted for serving
• 1 small head little gem lettuce for serving
• 1 avocado, sliced for serving
• 1 beefsteak tomato, thinly sliced for serving
• 1 small red onion, thinly sliced for serving

Method

Place the meat in a large bowl and spread out evenly. Sprinkle salt and pepper all over. Add grated onion and heavy cream into the center, and gently blend together with your hands. Do not overmix.

Form into one large cake or divide into 4 smaller cakes. If you want the meat rare, make the cakes about 1 1/2-inches thick. Chill for 5 to 10 minutes; remove from the refrigerator just before cooking.

In a large heavy skillet heat the oil and butter over medium-high. When quite hot, add the meat and cook to your favorite state of doneness, 5 minutes per side for a rare burger. Turn once during the cooking process.

If you make one large cake, use two very wide spatulas to handle the difficult job of turning it. Let rest for 3 to 4 minutes. Serving suggestion: serve on a toasted hamburger bun with lettuce, avocado, tomato, and onion, along with sautéed potatoes and a tomato and onion salad.

Baked Brie and Cranberry Bites

Rosemary, Pepper Crusted Steak, served with Creamy Horseradish Mashed

 Holiday Roasted Vegetables

 Gingerbread Cake with Cream Cheese Frosting

 Baked brie and cranberry bites

  Yield: 2

½ round Brie cheese, rind removed, cubed

Cooking spray

½ sheet frozen puff pastry, thawed

¼ cup cranberry sauce

2 tablespoons Cup finely chopped walnuts

Sea salt to taste

 Roll puff pastry sheet out and cut into squares.

. Add 1 teaspoon cranberry sauce to each pastry, press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt.  Can be made ahead of time, up to 3 days.

Preheat oven to 400 degrees F

Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

 Rosemary, Pepper Crusted Steak, served with Creamy Horseradish Mashed Potatoes

  Yield: 2

Beef tenderloin

1 tablespoon rosemary finely chopped

2 teaspoons black pepper

For the horseradish mashed potatoes

2 potatoes cut into cubes or wedges

1 cup sour cream

1-2 tablespoons horseradish

1/2 lemon juiced

Salt and pepper to taste

 On a piece of parchment paper lay out steak, season with salt. Then heavily coat in rosemary and pepper. Cook in skillet with veg oil over medium high, cook to desired internal temperature.

In a small sauce pot with water, add potatoes and bring up to a boil. Boil until fork tender. Remove from water and begin to mash potatoes. Add in sour cream, horseradish, lemon juice and season with salt and pepper. serve mashed potatoes under crusted steak.

 Holiday Roasted Vegetables

  Yield: 2

3-4 cups of mixed winter vegetables (suggestions- Brussel sprouts, asparagus, sweet potatoes, potatoes, squash of any kind, broccoli, cauliflower)

¼ cup pecans

1 teaspoon oil

¼ cup mixed herbs (suggestions- parsley, basil, thyme, rosemary, tarragon) use 2 tablespoons if using dried

4 tablespoons butter

 Preheat oven 350”F

Lay vegetables on sheet tray lined with parchment paper. Coat with oil, salt and pepper. then sprinkle over pecans. Place in oven for 25-35 minutes

Meanwhile in a small skillet over medium heat, add butter. Cook butter until melted and lightly browned. Add in mixed herbs then turn heat off.

Once vegetables are removed coat with browned herb butter.

 Ginger Bread Cake with Cream Cheese Frosting

  Yield: 1 cake

2 1/2 cups all-purpose flour (see Cook’s Note)

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon fine salt

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup molasses

1 cup boiling water

Frosting:

8 tablespoons (1 stick) unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature

4 cups (1 pound) confectioners’ sugar

1 teaspoon pure vanilla extract

Milk, as needed for thinning

For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inches round cake pans and line the bottom of each with a parchment round.

Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.

Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (its fine if the mixture looks a little curdled).

Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.

Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.

For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner’s’ sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.

Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake before serving.

Gingerbread

1/2 cup (8 Tbsp; 113g) unsalted butter

3/4 cup (180ml) unsulphured or dark molasses

2 and 2/3 cups (334g) all purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking soda

1/4 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1 and 1/4 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1/2 cup (120g) plain yogurt or sour cream, at room temperature

1/2 cup (120ml) milk, at room temperature*

Instructions

Preheat oven to 425°F (218°C). Generously grease a 12-count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.

Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Whisk until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.

Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.

Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and whisk until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.

Divide batter among prepared muffin pan, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!), if desired. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 15-16 minutes until the tops are cracked and centers are set. Use a toothpick to test. Allow to cool for 5-10 minutes in pan before glazing and serving.

Make the glaze: As the muffins cool, prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired, add more confectioners’ sugar to thicken or more milk to thin out. Drizzle on top of warm muffins. Icing will set as the muffins cool, so these are great for storing and/or transporting.

Tom Yum Soup

Thai Red Chicken Curry

Pad Thai

Thai Mango Coconut Pudding

 Tom Yum Soup

  Yield: 2

1 stalks lemongrass

1 thai red chili peppers, sliced

3 cloves garlic, minced

1 tablespoon galangal, minced

1 tablespoon coconut oil

2 ½ cups vegetable broth

½ large tomato, diced

½ cup coconut milk

1 tablespoons soy sauce

3.5 oz extra firm tofu, cubed

3 oz cremini mushroom, sliced

½  lime juiced and zested

1 tablespoon agave

12 shrimp, peeled and devained

salt, to taste

fresh cilantro leaf, for garnish

Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.

Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.

Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.

Add the vegetable broth, tomato, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.

Add the Shrimp, tofu and mushrooms and stir to combine. Cook for 5 minutes.

Add the lime juice/zest and agave and stir to combine. Season with salt to taste.

Garnish with cilantro and serve

 Thai Red Chicken Curry

  Yield: 2

RED CURRY

2-3 tablespoons Thai Red Curry Paste

2 large garlic cloves , minced

2 teaspoon fresh ginger , finely grated

½ tablespoon lemongrass paste or finely chopped fresh

1 tablespoon vegetable oil (or canola or peanut)

½ cup chicken broth/stock

1 cup coconut milk

2 kaffir lime leaves or 1 lime zested

½ tablespoon sugar (white, brown or palm)

1 teaspoon fish sauce , plus more to taste

1 cup cubed chicken

¼ cup garbanzo beans

4 basil leafs

GARNISHES (OPTIONAL) & SERVING:

Fresh red chilli slices

Fresh coriander / cilantro leaves

Steamed long grain rice

Heat oil in a large skillet over medium high heat.

Add curry paste, garlic, ginger, lemongrass, and cook for about 2 minutes so it “dries out”

Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more fish sauce to add more saltiness, sugar for sweetness.

Add squash and stir. Cook for 3 minutes or until just cooked through and Sauce is thickened

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Pad Thai

  yield: 2

2 ounces rice noodles

½ zucchini, sliced into thin strips

½ green pepper, sliced into thin strips

½ onion, sliced

1 carrot, sliced into thin strips

3 garlic cloves, minced

1 tablespoon oil

1 egg, beaten

¼ cup peanuts

¼ cup cilantro, green onions, and basil

SAUCE

¼ cup Tamarind concentrate or 1/3 cup brown sugar and 1 ½ limes juiced and mixed

¼ cup distilled white vinegar

2 tablespoons soy sauce (use tamari for gluten allergies)

1 tablespoons fish sauce

½ teaspoon sea salt

¼ cup palm sugar or light brown sugar

1 teaspoon granulated garlic

Sriracha sauce to taste

Place rice noodles in a bowl of water and allow to soften. In a bowl combine all sauce ingredient whisk to fully incorporate.

In skillet heat oil over medium high heat, add onions, peppers, and carrots. Cook until tender, add zucchini and garlic, cook until garlic is aromatic. Create a well in the center of the skillet and add egg. Scramble egg then incorporate into veggies. Add rice noodles, to pan. Cook for 3 minutes. Add sauce and bring up to a simmer. Turn heat off sprinkle peanuts and mixed herbs on top and serve.

 Thai Mango Coconut Pudding

  Yield: 4

2 large ripe mangoes or equal in frozen

3/4 cup coconut milk

½ pack instant pudding

1/4 cup white sugar

Chopped ripe mangoes, to decorate (optional)

Glazed cherries or dessert cherry, to decorate

Mint leaves, to decorate

Toasted coconut for garnish

Scoop out flesh from the mangoes. Add to a food processor. Process to make a smooth purée.. Add sugar and coconut milk. Add the instant pudding and process until smooth.

Pour into small glasses. Leave to set for about 2 hours in the refrigerator.

Decorate with chopped mangoes, halved cherries, toasted coconut and mint leaves if you like.

Pork Pot Stickers

Chicken Wonton Soup

Veggie Spring Rolls

Crab Rangoon with Dipping Sauce

Chocolate Puddings with Miso Caramel

Pork pot stickers

  yield: 2

5 ounces ground pork

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

2 teaspoon soy sauce

1 tablespoon oyster sauce

¼ teaspoon sesame oil

Pinch cayenne pepper

½ cup finely chopped Napa cabbage

¼ package wonton wrappers

Water for glue

1 teaspoon corn starch

¼ cup water

In a large bowl combine pork, garlic, green onion, ginger, soy sauce, sesame oil, oyster sauce, cayenne pepper, and Napa cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over itself making a triangle. Then crimp edges together upright to make a pretty top.

Place in a large skillet with a drop of oil, turn on medium high heat.

In a small bowl combine corn starch and water. Pour into skillet and cover with lid. Cook for about 5-8 minutes. Flip onto plate and serve with desired dipping sauce.

Chicken wonton soup

  yield: 2

5 ounces ground chicken

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

2 teaspoon soy sauce

¼ teaspoon sesame oil

Pinch cayenne pepper

½ cup finely chopped Napa cabbage

¼ package wonton wrappers

2 cups stock or water

1 tablespoon miso paste

1 teaspoon soy sauce

1 teaspoon sesame oil

In a large bowl combine chicken,  garlic, green onion, ginger, soy sauce, sesame oil, cayenne pepper, and Napa cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over itself making a triangle. Then crimp edges together upright to make a pretty top.

In a medium sauce pot add liquid, miso, soy sauce, and sesame oil. Bring to a boil then drop wontons into soup. Once wontons begin to float turn heat to low adjust seasoning with soy sauce and sesame oil and serve.

Crab Rangoon

  yield: 2

1 garlic clove, minced

¼ (8 ounce package) cream cheese

3 ounces Imation or real crab meat

1 green onion, chopped

½ teaspoon Worcestershire

Soy sauce to taste

12 wonton wrappers

Water for glue

Oil for frying

in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Dipping Sauce for Dumplings

¼ cup soy sauce

1 tsp sesame oil

1 Tbsp garlic minced

1 tsp sesame seeds

1 Tbsp cilantro

½ Tbsp chili oil

½ Tbsp ginger minced

1 Tbsp rice vinegar

1 ½ Tbsp maple syrup

Combine all in bowl and serve with dumplings.

Vegetarian Spring Rolls

4 Shiitake mushroom caps

1 Julien carrot

¾ cup Napa cabbage shredded

4 oz bamboo shoots

1 garlic clove

1 t fresh grated ginger

1 green onion

1 ½ t soy sauce

½ t sesame oil

Veg oil

Spring roll wrappers

1T corn starch and water.

In wok or skillet add 1 t veg oil on med high heat add garlic, ginger and green onion. Once oil is hot add mushrooms, cabbage carrots and bamboo shoots. Stir fry for about 2 minutes then add soy and sesame oil. Cook additional minute.

Then spread filling out on tray and prop up to one side to allow any sauce to accumulate and discard.

In small bowl whisk together corn starch and water to form slurry.

 Lay out spring roll wrapper and place 1 T of filling into a corner of the wrapper then roll the edge of the wrapper tightly around the mixture.  Fold the two side corners towards the middle of the wrapper while continuing to roll up.  Paint the top edge with the cornstarch slurry and wrap tightly the rest of the way.  Make sure all edges are tightly sealed.  Place seam side down. Cover to avoid drying out.

In large pot heat about 1-2 inches of oil to 350 and fry until golden.

Chocolate Puddings with Miso Caramel

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 tablespoons unsweetened cocoa
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 2 ½ cups whole milk
• 1 ½ cups granulated sugar, divided
• 1 cup semisweet chocolate chunks
• ½ cups unsalted butter (4 ounces), cubed and softened, divided
• ¾ cup heavy cream, warmed
• ⅔ cup light corn syrup
• 2 tablespoons water
• 2 tablespoons red miso
• 1 tablespoon fresh lemon juice
• ¼ teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
2. Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
3. Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.