Author: Aaron

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Cucumber-Tomato Salad with Buttermilk Dressing

Makes 8 servings (7 cups)

Total Time: 20 minutes

TOSS:

  • 4 cups seeded and thinly sliced cucumbers
  • 2 cups halved grape tomatoes
  • 1 cup thinly sliced radishes
  • Salt and black pepper to taste

WHISK:

  • 1/4 cup each sour cream and buttermilk
  • 1 Tbsp. white wine vinegar
  • 1 tsp. each chopped fresh dill and chives
  • 1 clove garlic, minced

Toss together cucumbers, tomatoes, and radishes; season with salt and pepper.

Whisk together sour cream, buttermilk, vinegar, dill, chives, and garlic until smooth; season with salt.

Drizzle dressing over vegetables and toss to coat.

 

 

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Chicken Marsala

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Chocolate Crinkle Cookies

Ingredients

  • 4 ounce(s) bittersweet chocolate, chopped
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) unsweetened cocoa
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1/2 cup(s) (1 stick) unsalted butter, at room temperature
  • 1 cup(s) firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon(s) pure vanilla extract
  • 1/2 cup(s) confectioners’ sugar, plus more for rolling

Directions

  1. Line 2 baking sheets with parchment paper. Melt the chocolate according to package directions; let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
  4. Place the confectioners’ sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the confectioners’ sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
  5. Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in confectioners’ sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked, and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

Tips & Techniques

Roll and freeze the cookies for up to 3 months, then bake (from frozen) as directed.

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Butter Cake

Ingredients:

  • 1 1/2 cups (3 sticks) butter , room temperature
  • 2 1/4 cups granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon No Color Almond Extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk

Makes:

About 10-12 servings.

Instructions:

Step 1

Preheat oven to 325ºF. Spray cake pans with baking spray.

Step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pan.

Step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Loosen sides and remove. Cool completely before icing.

Step 4

Level cakes if necessary. Spread a small amount of icing on bottom layer. Top with second layer and ice entire cake.

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Good Eats Meatloaf

Ingredients

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

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Seared Scallops

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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Greek Pasta Salad

Mix the following ingredients:

  • Orzo
  • Crumbled Feta
  • Black Olives
  • Grape Tomatoes
  • Olive Oil
  • Fresh Parsley
  • Balsamic Vinegar
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Champagne Vinaigrette

Mix the following ingredients:

  • 1 garlic clove finely chopped (or 1 oz. garlic infused olive oil)
  • 2 tbs. dijon mustard
  • 1/4 cup champagne vinegar
  • 2 tbs. lemon juice
  • 3 tbs. honey
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup grapeseed oil
    • reduce by 1 oz. if using garlic infused olive oil

 

 

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Poppy Seed Vinaigrette

Ingredients:

1 cup olive oil
1/3 cup cider vinegar
½ cup honey
½ teaspoon onion juice
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon lemon zest
½ teaspoon salt
½ cup poppy seeds

Directions:

1) Combine all ingredients except poppy seeds in a blender; puree until smooth. Stir in poppy seeds; chill at least 1 hour before serving.

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Chocolate Angel Cake

1 1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1 1/2 cups egg whites (about 10 eggs)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

FROSTING
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift Together confectioners’ sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375º for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves, if desired.

Yield: 12-16 servings.