New york cheesecake

Crust

2 cups crushed shortbread cookies

5 tablespoons chilled unsalted butter

1 ½ tablespoons sugar

Filling

2 8-ounce packages of Philadelphia cream cheese *

¾ cup sugar

1 large egg

2 large egg yolks

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

1 tablespoon flour

Directions

Preheat the over to 350°F. Grind shortbread cookies to coarse crumb in processor. Add butter and sugar. Process until blended and crumb mixture begins to stick together. Press crumb mixture into 4, 4-inch spring form pans. Bake crust until golden brown and firm to touch, about 10 minutes. Cool crust in pan on rack.

For the filling beat cream cheese in a large bowl until fluffy. Gradually add sugar, beating until blended. Beat in eggs and egg yolk one at a time just until blended, occasionally scraping down sides of bowl. Beat in lemon juice, vanilla, and salt. Sift flour over; beat on low speed until blended. Scrap filling over crust in pan.

Bake 10 minutes at 350°F, then lower temperature to 300°F and bake for 30 minutes or until center is softly set. Turn off oven and leave the over door slightly ajar, so the cheese cake cools slowly. Chill over night before service.

• Tips with cheesecakes: Always use Philadelphia cream cheese. A case study has been done, that shows that cheesecakes made with it set up far better than other brands, which didn’t have the desire firmness after chilling.
• If you want a dense thick cheesecake do not use a water bath. Water baths help ensure uniform cooking but also make cheesecakes have a creamy consistency. With out using a water bath, cheesecake gain the thick crumbly texture of the old Jewish deli's.
• Cooling a cheesecake properly is key to ensuring a crack free desert. Always leave it in the over when it is turned off, with the door open. This helps the cheesecake come to room temperature gently.

Chicken and white bean chili

Chili

• 1 pound dried small white beans

• 8 fresh Anaheim chilies (about 1 pound)

• 1/4 cup (1/2 stick) butter
• 2 large onions, chopped
• 1/3 cup all purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon white pepper

• 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
• 1 cup sour cream
• Chopped fresh cilantro
• Purchased tomatillo or green chili salsa

Directions

 

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Flat Breads

Flat Bread

• 1 1/4-ounce envelope active dry yeast
• 1 tablespoon olive oil plus more for brushing
• 5 cups (or more) all-purpose flour
• 1 tablespoon kosher salt plus more for seasoning
• 1 tablespoon Tabil Spice Blend (see recipe below)
• Freshly ground black pepper
  

Directions

Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 Tbsp. salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 475° and heat pizza stone for 45 minutes.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

Working with 1 dough ball at a time, roll out into 9" round. Brush lightly with oil; season with spice blend, salt, and pepper. Place on pizza stone for 4 minutes or until bottom is lightly browned.

Tabil Seasoning

Seasoning

• 3 tablespoons coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• 1/2 tablespoon crushed red pepper flakes
  

Directions

Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.

 

Tastes great served with over easy eggs on it!

madeleines

Madeleines

• 2 large eggs (room temperature)
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• Pinch of salt
• 1 cup all purpose flour
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
• Powdered sugar

Directions

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Black cod with fried garlic and romano risotto and radish

Cod

• 6 7- to 8-ounce black cod fillets (about 1 inch thick)
• Coarse kosher salt
• 6 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh Italian parsley
  

Risotto

• 6 cups reduced-sodium chicken broth (48 fl ounces)
• 2 cups hot water
• 3/4 stick unsalted butter, divided
• 1 medium onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1 pound Arborio rice (2 1/2 cups)
• 2/3 cup dry white wine
• 1/2 cup grated Pecorino Romano
  

Radishes

• 1 tablespoon white-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 pound trimmed radishes, julienned
• 1 tablespoon finely chopped chives
  

Heat 1 tablespoon oil in a metal skillet over moderately high heat, until oil ripples. Sprinkle fish on both sides with coarse salt and pepper. Place fish in skillet, skin side down. Cook fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm. 

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic chile oil over fish. Sprinkle with chopped parsley and serve.

Meanwhile for the risotto bring broth and water to a simmer in a 3-to 4-quart saucepan. Heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, about 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.

Lastly for the radishes whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

Roasted Game Hens with Caramelized Root Vegetables and Dried-Cranberry Sauce

Caramelized root vegetables

• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped (about 2 1/2 cups)
• 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
• 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
• 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
• 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
• 2 1/2 cups diced celery (about 4 stalks)
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh thyme
  

Hens

• 1/4 cup plus 1 tablespoon chopped fresh thyme
• 1/4 cup chopped shallots
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons finely grated orange peel
• 4 garlic cloves, minced
• 1 tablespoon juniper berries, (See note) crushed in mortar with pestle
• 3 (1 3/4-pound) Cornish game hens, thawed if frozen, cut lengthwise in half, rinsed, patted dry

• 1 1/2 cups low-salt chicken broth

• 1/4 cup dried cranberry
• Flour ( optional)

Directions

For caramelized root vegetables melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper.

For the hens, mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.

Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.

Pour pan juices from hens into small saucepan; add dried cranberries and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin, flour may be whisked in for desired thickness). Season sauce to taste with salt and pepper.

Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.

Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.

Note: If you can not find juniper berries, use 1 teaspoon of gin to 2 juniper berries. Gin is flavored with juniper berries, so it makes a great substitute.

French Onion Soup

Soup

• 6 large onions (about 5 pounds), sliced thin
• 1/2 stick (1/4 cup) unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 quarts beef broth
• twelve 1/2-inch-thick slices of French bread, toasted
• 3/4 pound coarsely grated Gruyère

Directions

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper.

Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

Meyer Lemon Scones

Scones

• 3 cups self-rising flour (see note)
• 1/2 cup plus 1 1/2 tablespoons sugar
• 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 1 tablespoon buttermilk
• 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Directions

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Note: to make self rising flour add 1 ½ teaspoon baking powder and ½ teaspoon salt to 1 cup all-purpose flour.

 

Sriracha Fried Chicken in lettuce leaves

Sauce

• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
  

Chicken

• 1/2 cup minced green onions
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 2 teaspoons sugar
• 2 teaspoons finely grated peeled fresh ginger
• 4 garlic cloves, finely grated
• 1 pound skinless boneless chicken thighs, cut into 1-inch cubes
  

Garnishes

• 12 large crisp romaine leaves
• 6 red radishes, trimmed, thinly sliced
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 cup (loosely packed) fresh cilantro leaves
• 1 cup rice flour
• 1 cup cornstarch
• Peanut oil or rice bran oil (for frying)
  

Directions

For the sauce whisk all ingredients in small bowl.

 

Meanwhile for the chicken whisk first 6 ingredients in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day. 

 

 Arrange lettuce leaves, radishes, and herbs in separate piles on large platter, leaving room for chicken and sauce. Place potato starch in another medium bowl. Working in batches, add chicken pieces to the rice-cornstarch mixture and toss to coat. Shake off the excess and transfer to baking sheet. Pour enough oil into heavy large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain. 

Blueberry Buttermilk Crumb Muffin

Muffin

• 1 ¾ all-purpose flour, spooned in and leveled
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
• 2 teaspoons finely grated lemon zest
• ¾ sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 ½ cup fresh blueberries

Crumb topping

• 6 to 7 tablespoons unsalted buttermilk
• 1 cup all-purpose flour, spooned in and leveled
• ½ cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Directions

For the crumb topping; place the butter in a 2 quart heavy-bottomed saucepan and heat until melted; remove from the heat and cool to tepid.

Whisk together the flour, sugar, cinnamon, baking powder,and salt. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with tour finger tips. Before using let the crumb topping stand for 10 to 15 minutes.

Meanwhile for the muffins. Position the rack in the upper and lower thirds of the oven. Heat the oven to 375°. Line fourteen muffin cups with paper or foil cupcake liners.

In a large bowl, thoroughly whisk together the flour, baking powder, salts and baking soda. Set aside. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and mix on medium speed until smooth and lightened in color, about 1 minute. Add the sugar in a steady stream, then blend in the egg and vanilla, scraping down the side of the bowl as needed.

Reduce the mixer speed to low and add the flour mixture alternating with the buttermilk, dividing the flour into three parts and the buttermilk into two. Mix just until blended after each addition.

Portion half scoops of batter into the prepared pan using a no. 16 ice cream scoop ( ¼ cup capacity). Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries. It's okay for the berries to show. Take a handful of the crumb topping and crumble it over the batter and berries, completely covering the tops of the muffin with crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin pans.

Bake for 25 to 30 minutes, or until the crumb topping is golden brown. To ensure even baking, rotate the pans top to bottom and front to bake, half way through. Remove from oven and place on a rack to cool.

Pumpkin Whoopie Pie with Maple Cream Cheese Filling

Filling

• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 16 ounces cream cheese, room temperature
• 1 teaspoons maple extract
  

Cake

• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cloves
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1/2 cup milk
• Nonstick vegetable oil spray

Directions

For the filling, using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Cream cheese and maple extract; beat until blended and smooth.

Meanwhile sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about ¼ cup each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

Bourbon Peach Cobbler

Ingredients

• 8 peaches, peeled and sliced, about 6 to 8 cups
• ¼ cup bourbon
• ¼ cup granulated sugar, divided, plus more for dusting
• ½ cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 ½ cups all-purpose flour
• ½ cup oat meal
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 12 tablespoons (1 ½ sticks) cold unsalted butter, plus 2 tablespoons for skillet
• Heavy cream, plus more for brushing
  

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. 

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. 

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling, or if making individual ramekins bake only 20 minutes or until top is browned.

Beer Brats with Roasted Pepper and Garlic Relish and a Celery, Apple, and Fennel Slaw

Brats

• 4 cups beer (not dark)
• 1/4 cup Bavarian mustard
• 2 tablespoons ketchup
• 4 large onions
• 12 uncooked bratwursts
• 6 hard rolls, halved and well buttered
  

Relish

• 2 large heads of garlic, top 1/2 inch cut off
• 5 teaspoons extra-virgin olive oil, divided
• 1/2 cup diced drained roasted red peppers from jar
• 1 tablespoon chopped fresh parsley
• Coarse kosher salt
  

Slaw

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 Garlic clove, minced
• 1 1/2 tablespoons coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
• 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
• 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
• Kosher salt and freshly ground black pepper

Directions

In a large deep heavy skillet stir together beer, mustard, and ketchup.

Cut 1 onion into thick slices and add to beer mixture.

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. 

For relish: Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes. 

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper. 

Prepare grill. 

Grill bratwursts and buns on an oiled rack set 5 to 6 inches over glowing coals, until bratwursts are cooked through and golden brown about 5 minutes.

Meanwhile for slaw: whisk first 6 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Top each grilled brat with garlic relish, and a drizzle of vinegar

Roasted Figs with Mascarpone

Figs

• 5 Mission figs, halved
• 1 tablespoon unsalted butter
• 1 ½ tablespoons honey
• 1 ½ tablespoon brown sugar
• Pinch ground cinnamon
• Pinch nutmeg
• Pinch kosher salt
• 8 ounces mascarpone
• ¼ cup powder sugar
• Mint leaves to garnish

Directions

Preheat the oven to 400 degrees F.

Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, sugar, cinnamon, nutmeg and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.

Meanwhile combine mascarpone cheese and powder sugar together. Garnish withe mint leaves.

Meat loaf with Chipotle Sweet Potato Mash and Steamed Broccoli

Meat Loaf

• 2 cups finely chopped onion
• 1 shallot
• 5 minced garlic
• 1 celery rib, chopped fine
• 1 carrot, chopped fine
• 8 ounces button mushrooms, chopped fine
• 2 tablespoons unsalted butter
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/3 cup ketchup
• 2 pounds ground chuck
• 5 slices of bacon minced
• 1 cup fresh bread crumbs
• 2 large eggs, beaten lightly
• 1/3 cup minced fresh parsley leaves

Sauce

• ½ cup meat loaf drippings
• ½ cup chicken stock
• 1 tablespoon unsalted butter
• 2 tablespoon flour
• salt and pepper to taste

Sweet Potatoes

• 3 pounds sweet potatoes(yam), peeled, cut into ½ cubes
• 2 tablespoon unsalted butter
• 2 chipotle peppers, chopped fine
• 1 tablespoon adobo sauce
• salt and pepper to taste

Broccoli

• 8 ounces fresh broccoli
• fresh sea salt and pepper to taste

Directions

Preheat oven to 350°F.


In a large heavy skillet cook onion, garlic, celery, carrot, and shallots in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, one minute.


In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into one 10-by 5-inch oval loaf .


Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155°F and reserve pan drippings.

Place reserved pan drippings, chicken stock, and butter into a sauce pan over moderate heat. Whisk in flour and bring to a boil for one minute,cook until sauce is nappe. Finish with salt and pepper to taste.

Meanwhile for sweet potatoes and broccoli

Place cubed sweet potatoes in a medium sized pot and cover with cold water over moderate heat. Bring to a boil and cook for 13 minutes until fork tender. Drain, place sweet potatoes into a food mill and process . Mix in butter, peppers, sauce, and salt and continue to combine.

Steam broccoli about 10 minutes or until desired tenderness is reached. Remove, season with sea salt and pepper.

Scallop Provencal with Quinoa and Green Beans

Scallops

• 1 pound fresh bay or sea scallops
• Sea salt salt and freshly ground black pepper
• All-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped shallots (2 large)
• 1 garlic clove, minced
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/3 cup dry white wine
• 1 lemon, cut in 1/2
• 1/4 cup heavy cream 

Quinoa

• 1 cup quinoa
• 2 cups water or chicken stock

Green Beans

• 1/2 pound fresh green beans
• 1 tablespoon unsalted butter
• salt and pepper

Directions

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total, remove to plate for carry over cooking . Melt 2 tablespoons of the butter in the pan , then add the shallots, garlic, and parsley and saute for 2 more minutes. Add the wine, cook for a few minutes, til reduced and taste for seasoning. Finish with heavy cream and then serve hot with a squeeze of lemon juice.

  

Prepare quinoa by thoroughly rinsing under running water (quinoa seeds have a coating of bitter-tasting chemicals called saponins, that make their seeds less-palatable to birds and other seed-eaters.) Combine quinoa with stock and bring to a boil. Reduce heat to medium and cook until water in evaporated. Cover for 5 minutes then fluff with with a fork. 

Blanch green beans in boiling water for 3 minutes and then shock in an ice bath. Dry the green beans, melt one tablespoon of butter over medium heat, saute green beans till tender crisp. Season with salt and pepper, to taste.