Kitchen Endeavors Yummified! with Kristen Cunningham

Airing every Tuesday at 4:30 PM

This is a show that will jump-start your interest in cooking with all the sparkle of enjoyable recipes that keeps everyone coming back to the table.  Discussions of ingredients and the guided step by step instruction of how to prepare challenging, yet feasible dishes that will elevate your abilities and know-how with cooking.

It’s a place where you can learn new recipes. And get insights on how to approach them in order to uncover stability in preparing meals which you may have only seen in restaurants or at parties.  You can find the recipes here on the WVOX website just below!

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Recipes

Zippy Beef

• 1 10.5oz Campbell’s Can Cream of Mushroom Soup
• 3-4 Tablespoons (Heaping) Ketchup
• ¾’s of a 1lb box of Bowtie Pasta
• 1lb Ground Sirloin
• 10oz Shredded Cheddar (Block or Shredded Bag of Cheese)
• ¼ Cup Milk
• 1 bag of Ruffles Potato Chips (plain)

Step 1: Preheat the oven to 350 degrees.  Now you are going to want to start boiling your water for your Bowtie Pasta.  So add about 3/4 ‘s or a little less of a 1lb box of Bowtie Pasta to the boiling water.  And follow the directions on the box.  When the pasta is done, set aside in the colander.

Step 2: Here we are going to take 1lb of Ground Sirloin and brown it in a large pan (NOTE: MUST be a large pan because we are going to get all the ingredients in this pan, so make it large).  So brown the meat over Medium Heat.  Break it apart with your fingers as you add it to the pan or just break it apart with a wooden spoon as you cook it. 

Step 3: When the Ground Sirloin is browned then you can add the Cream of Mushroom soup and stir together. 

Step 4: Add the cooked pasta to the pan.  Then add the Shredded Cheddar and combine. 

Step 5:  Stir in ¼ Cup of Milk. 

Step 6: Finally add 3-4 heaping Tablespoons of Ketchup.  Mix all in the pan well and stir so it is combined.  Now turn the stovetop off.

Step 7: Coat the Casserole Dish with butter.  And pour the Zippy Beef in the Casserole Dish gently.  Cover with tin foil, and place it in the oven for 40 minutes and allow it to cook. 

Step 8:  At 40 minutes take it out of the oven.  Take the Ruffles Potato Chips, about half the bag, and place them on a couple of paper towels on a flat surface.  Then place another paper towel in your hands and use it to crumble the chips by pressing firmly on top.  Do not crush the chips, just crumble into small pieces.  So the size of pellets or a bit larger.  Doesn’t have to be exact, just giving you an idea.

Step 9:  Now you can sprinkle the potato chips over your Zippy Beef and place it in the oven for 5 more minutes.  When the chips look ever so toasty or at 5 minutes, remove from the oven. 

Step 10:  Allow to cool for 5 minutes and Serve.  Remember to turn your oven off.  Also add a little ketchup on the side of the plate for dipping purposes.  Now that it is done you have dinner and leftovers!

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Potato Pancakes

• 1 ½ Lbs Idaho Potatoes (or 3-4 medium sized Idaho potatoes)
• 1 cup finely chopped yellow onion (or half of a medium sized yellow onion)
• 1 large egg (lightly beaten)
• Kosher Salt and Freshly Ground Black Pepper
• 6-8 Tablespoons Clarified Butter

Serves 4 People

Prep Work (1 Hour):

Step 1: Take ½ pound of butter. Cut the butter into tablespoon-sized pieces. Melt it slowly in a small pot over medium low heat, then continue to cook, without stirring.

Step 2: You’ll notice the milk solids accumulate on the bottom of the pot. Carefully skim off the foam from the surface, and slowly pour the clear butter into a container, leaving the milk solids in the pot.
Note: 1/2 pound of butter will yield 6 ounces of Clarified Butter. Any leftover butter can be stored in the refrigerator for another use.

Step 3: The next step involves finely chopping your onion. When you are done, you can set it aside.

Prep work is Finished!

Step 4: Preheat Oven to 300 degrees Fahrenheit

Step 5: First, peel the potatoes and then finely grate them. You are going to take a clean but old kitchen hand towel and place the grated potatoes on top of the hand towel. Now you want to get all the excess moisture out of these grated potatoes. So you can twist it tightly and squeeze. Now the hand towel should be dripping and absorbing all the excess moisture. Do it a few times.
Note: You don’t want to grate the potatoes in advance because they will discolor/brown if you do so.
Note: You want to use a clean but old dish towel because the dish towel will discolor and likely be ruined, so nothing you care about.

Step 6: Next, put the potatoes into a large mixing bowl and add the onion and egg. Mix with your hands to combine. Season with salt and pepper.

Step 7: At this point, you are going to heat 4 tablespoons of the clarified butter in a large skillet over medium heat. Make palm sized pancakes with your hands. You can also flatten the pancakes with a spatula. Cook them for about 10 minutes or until golden brown on the bottom.

Step 8: Turn the cakes over and cook for about 8 minutes or until browned on the bottom and cooked through. Transfer your pancakes to a plate or paper towel.

Step 9: Then transfer to a baking sheet and place in the oven to warm while you cook the remaining pancakes.

Step 10: Serve hot with Crème Fraiche or Sour Cream.

– Aquavit Cookbook

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Cream of Corn (Side Dish)

• 2 ½ cups of Frozen Corn
• 1/3 cup (or a little more) Heavy Cream
• 3 Tablespoons of butter
• Half of a red bell pepper
• 2 Tablespoons of Fresh Thyme
• ½ Shallot
• Salt

Serves 4 people

Step 1: Cut half of a Red Bell Pepper into bite sized pieces. In other words, finely chop the Red Bell Pepper.

Step 2: Take some Thyme Sprigs and pull the leaves off with your fingers. You need about 2 tablespoons.

Step 3: Mince the Shallot.

Step 4: Here we are going to put the Frozen Corn in a large pan. It must be a large pan because we are going to fit all the ingredients in it. Add the Red Bell Pepper, Shallot, Thyme and Salt. Turn the heat on to Medium High. Let cook for about 3 minutes.

Step 5: Add the Heavy Cream and the Butter. Stir it together. And bring to a simmer.

Step 6: Cover with a lid and turn the heat down to Low. Let cook for about 20-25 minutes. Remove lid. Let cook for about 5 minutes more, occasionally stirring. Then remove from heat and Serve.

– Rachel Ray Show

Brie Pasta (Meatless Alternative for Memorial Day Weekend)

• 1 Beefsteak Tomato
• ⅓ (or a little less) of a 1lb box of linguini
• 6 Basil Leaves
• 1 Clove of Garlic
• 3 Tablespoons EVOO (Extra Virgin Olive Oil)
• ½ (of an average or decent size) Wedge of Belletoile Brie
• Salt and Pepper

Serves 4 People

Step 1: Let’s begin by cutting the Tomato into big chunks. Not too big, you want to be able to bite into these chunks.

Step 2: Next we can mince the Garlic.

Step 3: Take the Brie Wedge and with a butter knife you want to remove the rind of the Brie. It lies on the top and sits on the bottom of the Brie, a grayish color usually. So just slide the knife up under the rind and keep kind of sawing gently or pushing it underneath as you pull the knife further back.

Step 4: Now cut the Brie into cubes, good sized cubes nothing wimpy.

Step 5: Take the Basil leaves and tear them into smaller pieces, so in other words, in half or thirds.

Step 6: Pour 3 tablespoons of EVOO into a mixing bowl. Add the Garlic, Tomato, Brie, and Basil. Season with Salt and Pepper. Mix it together with a spoon.

Step 7: Allow it to sort of come together while you begin boiling your water.

Step 8: For the Linguini, follow the instructions on the box.

Step 9: Drain the Linguini and then add it to the mixing bowl.

Step 10: Let it sit for about 5 to 7 minutes and then mix it altogether with a spoon so the Brie is slightly melted into the dish as cubes, and even some melted is good too. So about half melted and the other half slightly melted cubes of Brie. Serve.

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Swedish Meatballs

Ingredients:

• ½ cup Fine Dry Bread Crumbs
• ¼ cup Heavy Cream
• 2 tablespoons Olive Oil (Extra Virgin Olive Oil/EVOO)
• Half of 1 Medium Red Onion
• ½ lb Ground Chuck Chop or Sirloin
• ½ lb Ground Veal
• ½ lb Ground Pork
• 2 tablespoons Honey
• 1 Large Egg
• Salt and Freshly Ground Black pepper
• 3 tablespoons Butter

Sauce Ingredients:

• 1 cup Chicken Stock
• ½ cup Heavy Cream
• ¼ cup Lingonberry Preserves
• Salt and Freshly Ground Black Pepper

Serves 4-6 People

Prep Work 15 Minutes:  All that is involved in the Prep Work is to finely chop half of a medium sized Red Onion.  So you are done!

Step 1:  In a small bowl combine the Breadcrumbs and the Heavy Cream.  Use a fork to work the Heavy Cream through the Breadcrumbs.  You do this until the Breadcrumbs have absorbed the Heavy Cream and the bowl is dry, and the Breadcrumbs moistened. 

Step 2:  Heat the oil in a small skillet over Medium Heat.  Add the Onion and sauté for 5 minutes, until softened.  Remove from the heat. 

Step 3: Now we are going to take the Ground Beef, Ground Veal, and Ground Pork, Onion, Honey, and Egg and mix them together, with our hands, in a large bowl.  Season with Salt and Pepper. 

Step 4:  Take the Breadcrumb Mixture and add it to the large bowl.  Mix it in well with your hands. 

Step 5:  To make the Meatballs we are going to have to dampen or wet our hands.  It will keep it from sticking to our hands.  Shape the Meatballs into about the size of a golf ball or a little larger.  You should have 24 Meatballs.

Step 6:  Melt the Butter in a large skillet over Medium-High Heat.  Add the Meatballs, in batches if necessary, and cook.  You’ll need to turn them occasionally to get them cooked all the way around and through.  You do this for 7 minutes.

Step 7:  Transfer the Meatballs to a plate and discard all but 1 tablespoon of fat from the skillet.

Step 8:  At this point, we are going to create the sauce.  We return the skillet to the heat, whisk in the Stock, Cream, Lingonberry Preserves and bring to a gentle simmer.  Season with Salt and Pepper. 

Step 9:  Add the Meatballs to the sauce and simmer for about 10 minutes, until the sauce thickens slightly and the Meatballs are heated through.  Serve.

– Aquavit Cookbook

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Mushroom-Asparagus Risotto

Ingredients:

• ½ cup Arborio Rice
• 5 spears of Asparagus
• 1 cup Baby Bella Mushrooms
• 2 ½ cups Chicken Broth
• 6 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Butter
• ½ cup finely chopped Vidalia Onion
• 1 Garlic Clove
• A splash of your favorite White Wine – I recommend Millbrook Winery Proprietor’s Chardonnay, made from the man who approved the I ♥ New York logo (John Dyson) 
• 1 tablespoon Parmesan Cheese

Prep Work 45 minutes

Step 1:  Boil the Asparagus for 7 minutes, in a pan, on Medium High Heat in water.  And cut them into thirds or small enough to eat sizes.

Step 2:  Then take 1 cup of Baby Bella Mushrooms (pre-sliced or if not, slice them ) and add 4 tablespoons of Extra Virgin Olive Oil to a pan with the Mushrooms.  Cook on Medium High Heat.  Cook for 8-10 minutes or until browned just slightly.  And set aside.

Step 3:  Finely chop the Onion so you have ½ of a cup or a little more.  And mince 1 clove of Garlic.

Step 4:  Next pour 2 ½ cups of Chicken Broth into a pot and bring to almost a simmer on Medium Heat.  Then turn down the heat to low and let it stay warm while you work.

Prep Work is done!

Step 5:  We can begin by adding the remaining 2 tablespoons of Olive Oil or EVOO into a large pan.  Add 1 tablespoon of Butter.

Step 6:  You can now add the finely chopped Onion to the pan.  Let it cook on medium heat for 3 minutes or until translucent and softened.  And then add the Garlic to the Onion.

Step 7:  Add the Rice and let it cook for 1 minute, we are going to let it get toasted- not brown though, make sure it stays white.  It’s just a term you use to describe Risotto, like nutty.  So you are not letting the rice brown at all but actually just get nutty.  Now add a splash of White Wine.

Step 8:  Add one ladle of Chicken Broth.  If you want to increase it by adding a little more you can but it should only be that the Broth is JUST covering the Rice.  And it should be on a gentle simmer so turn the heat to Medium Low if necessary.

Step 9:  Stir as the rice absorbs the Broth.  When the Broth is almost absorbed add another ladle or as I said, a little more, so JUST covering the Rice.

Step 10:  Stir the Rice as it absorbs the Broth again.  So not just a constant stirring but for a moment or two and then pause, then again.  So occasionally.  But stay with the Risotto.

Step 11:  When the Broth has almost absorbed into the rice, add a third ladle of the Broth.

Step 12:  On the third ladle you are going to start to add the Veggies, so your Asparagus and Mushrooms, when the Broth is about 2/3’s of the way absorbed.  And turn the Heat down to Low.

Step 13:  Add a tablespoon of Butter.  Add 1 tablespoon of Parmesan Cheese and a dash more.

Step 14:  Add a little splash of Broth if it you don’t see a real slim amount of runoff.  Just a ¼ of a ladle or a ½ of the remaining Broth.   Season with salt.

Step 15:  Remove from the stove and Serve hot.  Serve with Parmesan Cheese so you can sprinkle a tiny bit on top to taste.

Ultimately, the point is to stir occasionally so watch the risotto and to keep the rice just covered with Broth each time you add it with the ladle.  About 3-4 times total. And so about 1-1 1/2 ladles of broth each time.

– Culinary Institute of America, Chef’s Notes Series

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Apple Crisp

Prep Work: 20 Minutes

Step 1: Peel 4 Baking Apples for the Apple Butter.

Prep Work is done!

Step 2: Now we are going to begin to make the Apple Butter.  So we will cut the Apples into quarters around the core.  Remove any seeds if you cut close to the core.  Then cut each quarter into thirds. 

Step 3: Add the Brown Sugar and Spices to the Apples. 

Step 4: Take a large sauté pan and set the heat to Medium High.  Now add 2 tablespoons of Butter, along with one third of the Apples.  Sauté the Apples until browned.  Transfer the Apples from the pan to a bowl and set the bowl aside.  Repeat the process two times with the remaining Butter and Apples.

Step 5: Add the Apple mixture to a small sauce pot along with the Cider and bring it to a simmer.  Gently simmer for 20 minutes. 

Step 6: Puree in a food processor until smooth.  Set aside to cool.

Step 7: For the Fruit Filling, cut the Apples into quarters and remove the seeds.  Cut around the core again.  Cut each quarter into thirds and combine with the Brown Sugar and Spices. 

Step 8: Place a large sauté pan on the stove over Medium High heat.  Add one third of the Oil.  Heat the Oil and then add one third of the Apples.  Sauté the Apples until browned.  Transfer the Apples from the pan to a bowl and set aside.  Repeat the process two more times with the remaining Oil and Apples.  Season with salt.  Set aside.

Step 9: To make the Crisp Topping, take a mixing bowl and combine the Butter, Flour, Oatmeal, Brown Sugar, and Cinnamon.  Mix together until crumbly.  Add the Salt to this mixture and set aside.

Step 10: To assemble, spoon the Apple Butter into a 1 ½ by 8 inch baking dish.  Add the Apple Filling.  Top with the Crisp Topping. 

Step 11: Bake in a 350 degree oven for 20 minutes or until the filling is bubbling and the topping is crisp.  Allow it to cool or become room temperature, so still warm.

Step 12: Top with a scoop of Vanilla Ice Cream and Serve.   

– Culinary Institute of America, Chef’s Notes Series

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Deviled Eggs

• 1-2 shakes Paprika (over each halved egg)
• ½ teaspoon Dill
• ½ teaspoon or a little more Garlic Powder
• 4 tablespoons Mayo
• 3 (pea-sized) drops Dijon Mustard or Black Truffle Mustard
• Pinch of Salt
• 6 Large Eggs

Serves 4 people

Step 1: To begin, we are going to boil these eggs.  We should set the heat at Medium to Medium High.  We will put the six eggs in the water (before it boils to avoid burning ourselves).  And let them cook for about 15 minutes.  Then we can remove them from the heat.

Step 2: Now we empty the boiling the water and fill the pot with cool water and let them cool for about 10 minutes.  Then we start removing the shells from the eggs.  Once the shells are removed, we want to halve the eggs using a sharp knife.  The butter knives are ok to use but I find I have more success with a sharper knife.  More precise.  So less chance of the egg being cut haphazardly.  Sometimes these eggs give us trouble and they can fall apart.

Step 3: Next, with our fingers we can remove the cooked yolk from the halved egg and place it in a regular sized bowl.  So once you have removed all the cooked yolks from the halved eggs you can start to make your yolk mixture. 

Step 4: First things first, take a fork and mash the cooked yolk up so it’s good and smooth looking.  Then, we take the Salt, Dill, the Garlic, the Dijon Mustard, and the Mayonnaise and combine in the bowl.  We are going to mix it together with the fork working through any lumps or hunks of cooked yolk.  So should be nice and creamy.  We want a good strong yellow coming through for color.  So don’t add too much Mayonnaise, just the amount I suggested will do great.

Step 5: Then we take a spoon and take about the size of the part of the egg that is hollowed out, that size spoonful, and add it to each halved egg. 

Step 6: Finally, we are going to sprinkle about 2 shakes of Paprika atop each Deviled Egg.  Then Serve. (A quick side note you can refrigerate these and serve them a little cool or just the room temperature way.) 

Mandisa Lee’s Smoothie Recipe Contribution (Honorary K.E.Y. Recipe)

• 1-1.5 cups of spinach
• 1 frozen banana
• 1 cup of frozen strawberries
• 1/4-1/2 cup of greek yogurt. You can also use a dairy free yogurt.

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Seared Tuna and Sea Scallops with Soy Beurre Blanc

 Serves 4 people

Step 1: For the Tuna we will begin by breaking the Dried Mushrooms into smaller pieces, put them in a food processor and ground them until powder.  Spread them on a large plate and set aside.

Step 2: Pat the Tuna dry with paper towels.  Heat the Olive Oil in a large skillet over medium-high heat until it is almost smoking hot.  Sear the Tuna loins for about 30 seconds on each of the four sides, the Tuna should remain very rare.  Transfer to a plate.

Step 3: Whisk the Miso and Water together in a small bowl.  Brush the Tuna on all 4 sides with the Miso, then roll it in the dried mushroom powder.  So the sides, not the center of the Tuna.  Leave that part alone.  Cover and set aside for 30 minutes. 

Step 4: Now for the Beurre Blanc.  You want to combine the Stock, Soy Sauce, Shallot, and Thyme in a small saucepan and bring to a boil over high heat.  Boil until reduced to ½ cup, about 15 minutes.  Strain the liquid and return it to the pan.  Cover and keep warm.  Just before serving add the cream, butter and pepper, and use a whisk or an immersion blender to whip the sauce until it is frothy.

Step 5: Meanwhile, heat the 1 tabelspoon Olilve Oil in a medium skillet over medium-high heat.  Add the sliced Portobello and sauté for about 5 minutes, or until tender and any juice have evaporated.  Remove from the heat, cover, and set aside in a warm place. 

Step 6: At this point we are going to make the Scallops.  Turn the oven on Broil because shortly we are going to broil the Scallops.  Pat the Scallops dry with paper towels.  Heat the Olive Oil in a large skillet over medium high heat until almost smoking.  Add the Scallops and sear for about 30 seconds on each side.  Again, only this means the top and bottom here.  Transfer the Scallops to a Baking pan (with tin foil lining the Baking pan).  Add the butter to the Baking pan and place in the oven for about 2 ½ minutes, on each side, until the butter turns brown.  Remove the pan from the oven, turn the Scallops over and let stand for about 5 minutes to finish the cooking.

Step 7: To serve, slice each Tuna loin across the grain into 4 pieces.  Arrange 4 Tuna slices, 3 Scallops, and 3 Portobello slices in a row down the center of each plate, starting and ending with a tuna slice.  Pass the Beurre Blanc separately at the table. 

Now you can serve.

– Aquavit Cookbook

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Steamed Sea Bass with Mushroom Consommé (and Tortellini):

Serves 4 people

Step 1: For the Mushroom Consommé, combine the Stock, Wine, Dried Mushrooms, Kombu, Garlic, Shallot and Thyme in a large saucepan.  Bring to a boil, reduce the heat to medium, and simmer for about 20 minutes, until reduced by half; during the last 5 minutes, add the port or Madeira and tea leaves.  Remove from the heat and strain through a fine-mesh strainer into another saucepan.  Set aside.

Step 2: To maStep 2: To make the Tortellini now we heat 1 tablespoon of the Olive Oil in a large skillet over medium heat.  Add the Shallot, Garlic, Portobello, and Salt, and cook, stirring for about 10 minutes, until the juices released by the Mushrooms have evaporated.  Add the Corn kernels and cook for about 3 minutes, or until tender.  Remove from the heat and stir in the Thyme and Pepper to taste.  Transfer to a bowl and let cool.

Step 3: Stir the Mascarpone and the Truffle Oil into the cooled Mushroom filling, then stir in the Arugula.

Step 4: Lay out 8 of the Wonton Wrappers on a work surface.  Place about 1 teaspoon of Mushroom filling in the center of each wrapper.  Using your index finger or a pastry brush, brush the edges of each wrapper with the Egg Wash, then fold it over to form a triangle and press the edges together to seal.  Transfer to a small baking sheet.  Repeat with the remaining Wrappers and filling.  Cover with wax paper and refrigerate until ready to cook.

Step 5: For the Bass we are going to pour the Water and White Wine into the bottom of a steamer.  Add the Reserved Solids from the Consommé, 1 of the Garlic Halves, half the Ginger, half the Cilantro, 2 of the Shiitake Mushrooms, 3 of the Thyme Sprigs, and 4 of the Basil Leaves.  Bring the water to a boil and simmer for 5 minutes to infuse the steaming liquid with flavor.

Step 6: Line the steamer rack with the remaining Cilantro, Thyme, and Basil.  Season the Fish Fillets with the Salt and Pepper to taste and place on the steamer rack.  Scatter the remaining Garlic, Ginger, and Shiitakes around them.  Set the steamer rack over the boiling liquid, cover and steam for 10 to 15 minutes until the fish is opaque throughout.

Step 7: Meanwhile Cook the Tortellini by bringing a large pot of water to a boil.  Put some salt in the water.  Add 1 tablespoon Olive Oil and the Tortellini and cook for about 3 minutes, or until they float to the surface.  Using a slotted spoon, transfer the tortellini to a shallow bowl.  Gently toss with a little Olive Oil to keep them from sticking together (cause they will). 

Step 8: Just before serving heat the Consommé over low heat.  Transfer the Bass to shallow soup plates.  Ladle the Consommé around the fish, arrange 4 Tortellini in each plate, and Serve. (note: use a “deep plate” if you google or use this link you’ll see what I mean VARDAGEN Deep plate/bowl, off-white – IKEA)

– Aquavit Cookbook

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Chicken Soup

Ingredients

Serves 4-6 People

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: Put the Oil and Butter in a large Roasting Pan and place it in the oven for about 2 minutes the butter has melted.  Add the Chicken Backs and Wings and roast for 20-25 minutes, or until lightly browned.

Step 3: Add the Onions and half of the Carrots to the Roasting Pan, stir well, and roast for another 10 minutes.

Step 4: Transfer the bones and cooked vegetables to a stockpot.  Add about 1 cup of the Water to the Roasting Pan and stir to release the browned bits on the bottom of the pan.  Pour the liquid into the stockpot, then add the remaining Water, Bay Leaf, Thyme, and Salt, and bring to a simmer over Medium-High Heat.  Skim off the foam from the top of the stock, reduce the heat to Low, and simmer gently for 1 hour, skimming off the foam from time to time. 

Step 5: Strain the broth into a clean pot.  Add the remaining Carrots and the Apple, bring to a simmer, and simmer for 10 minutes.  Add the Mushrooms and rice and simmer for 5 minutes.

Step 6: Ladle the soup into the bowls, garnish with the Chives, and Serve.

– Aquavit Cookbook

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Glazed Salmon & Garlic Mashed Potatoes

Serves 4 People

*Before we begin a note: We are going to make the Garlic Mashed Potatoes first because they will keep warm while we cook the Salmon later.

Step 1: To prepare the Garlic Mashed Potatoes you need to combine the Potatoes, Milk, Cream, Garlic, and Thyme in a large saucepan and bring to a boil.  Reduce the heat slightly and simmer until the potatoes are tender, 20 – 25 minutes.  While reserving the cooking liquid, you can begin to drain the Potatoes.  So you want to save the liquid you cooked the Potatoes in just now.

Step 2: Transfer the Potatoes and Garlic to a medium bowl and mash with a Masher, adding the Nutmeg, Olive Oil, Butter, and Parmesan.  Add about half the Reserved Cooking Liquid (slowly, in quantities).  Mix it together as you add the liquid.  Continue adding more until your desire consistency.  Season with Salt and Pepper to taste.  If you used an oven safe bowl you can place in the oven, on warm, until the Salmon is ready.  If not you can reheat in the Microwave so hot!

Step 3: To prepare the Salmon heat the oil in a pan over Medium-High heat until very hot.  Add the Salmon, skin side down.  Reduce the heat to Medium and cook for 5 minutes, or until the skin is crisp but the Salmon is quite rare.  Remove from the heat, cover the pan, and let stand for 3 minutes to finish cooking.

Step 4: Whisk the Lime Juice and Ketjap Manis in a small bowl together.  Transfer the Salmon to a plate and cover loosely with foil to keep warm.  Add the Ketjap Manis mixture to the pan and set over Medium Heat.  Cook, stirring, until reduced to a syrupy glaze. 

Step 5: Now Brush the Salmon on both sides with the glaze, and place skin side up on plates and Serve with the Garlic Mashed Potatoes. 

– Aquavit Cookbook

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Meatball Subs

Ingredients:

• (4) 6” long Subs
• 1 Egg
• Kosher Salt and Black Pepper
• 2 Garlic Cloves (peeled and minced)
• Extra Virgin Olive Oil or EVOO (as Rachel Ray refers to it)
• 1lb Lean Ground Beef
• 1/3 cup Ground Parmesan Cheese
• 2 tablespoons Fresh Basil Leaves (finely chopped)
• 2 cups Marinara Sauce
• 8 slices of Fresh Mozzarella Cheese.

Serves 4 people

Step 1: To begin, using a fork, scrape out some of the interior of the Subs until you get about 1 cup of Breadcrumbs.  Add them to a large bowl and pour in ½ cup of Water.

Step 2: Then add the Egg, a pinch of Salt and a pinch of Ground Pepper.  (*Note: Grinding the Pepper is ideal but improvise if necessary).

Step 3: Here we add the minced Garlic (or crushed if you are using a Garlic Press).  Stir to combine the ingredients and let sit for 5 minutes.  (*Note these 5 mins will fly by so keep an eye on it all and don’t worry if you go over a little). 

Step 4: Next, add the Beef, Parmesan, and Basil to the breadcrumbs.  Use your hands to combine all the ingredients.  Now wet your hands with a little water and we can begin making the Meatballs.

Step 5: First, we are going to use the Olive Oil to grease the pan.  Then, take two heaping tablespoons of the Meatball mixture and roll them into 12 balls and place them in the skillet.  Place them in the pan when ready and brown them in the pan, about 5 to 7 minutes.

Step 6: Add the Marinara Sauce and stir to coat the Meatballs.  Warm over Medium-low heat. 

Step 7: Cut the Subs in half lengthwise and broil until lightly golden 1 to 2 minutes.  Divide the Meatballs and Sauce among the rolls then top them with the Mozzarella. 

Step 8: Now you want to put them in the Microwave for about 30 seconds each depending on your Microwave.  If it is strong or not.  This should help melt the Mozzarella a bit faster. 

Step 9: Finally, broil the Subs until the Mozzarella is fully melted and browned in spots, about 1 to 2 minutes at most.  To do this you do not need the top halves of the subs, just the bottom halves that is holding the Meatballs etc.

Step 10: Top with more Parmesan to your preference.  And Serve.

– NYT

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Orzo with Mushrooms (side dish)

Serves 4 People

Step 1: For the Mushrooms you want to begin by melting the Butter with the Olive Oil in a large skillet over medium heat.  Add the Shallots and Garlic and sauté for 2 minutes, or until softened

Step 2: Now add the Mushrooms.  Season with Salt and Pepper to taste.  You will sauté the Mushrooms in the pan for about 8 to 10 minutes.  Set aside covered to keep warm.

Step 3: For the Orzo you will bring about 4 cups of water to a boil in a medium saucepan.  Add the Salt and orzo and cook for 8 to 10 minutes.  Or until the Orzo is al dente.  Drain and transfer to a medium bowl.

Step 4: Heat the Stock to just under a boil in a small saucepan, now.  Then pour the Stock into the Orzo.  Beat the Egg Yolks together with the Truffle Oil and Mascarpone Cheese and stir into the Orzo.

Step 5: Fold in the Sautéed Mushrooms and Serve.

– Aquavit Cookbook

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Giant Chocolate Chip Cookies

• 2 cups All-Purpose Flour
• 1 ½ teaspoons Baking Soda
• 1 teaspoon Salt
• 1 cup (or 2 sticks) Unsalted Butter (room temperature)
• 1 cup Granulated Sugar
• ¾ cup packed Light Brown Sugar
• 2 Large Eggs
• 2 teaspoons Pure Vanilla Extract
• 1 bag (of 12 ounces) Chocolate Chips

This Recipe Yields 16 Cookies 

Step 1: Preheat oven to 375 degrees.  In a medium bowl, whisk together Flour, Baking Soda, and Salt.  Set aside.

Step 2: In a large bowl, with an electric mixer, beat the Butter and Sugars until light and fluffy.  Add Eggs one at a time, beating well after each addition until combined; mix in Vanilla.

Step 3: With mixer on low speed, add flour mixture; mix until just incorporated.  With a rubber spatula or wooden spoon, stir in Chocolate Chips. 

Step 4: Drop ¼ cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from the edges of pan.  (You will fit about 4 cookies to a sheet.  Bake in 2 batches, using 2 baking sheets per batch).  Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

Step 5: Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

– Martha Stewart 

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Homemade Chicken Korma

Homemade Chicken Korma (Paleo, Whole30, Keto) | I Heart Umami (Nicole Buell’s Honorary KEY Recipe (Recipe by iheartumami.com))

(Optional Step) Step 1: To make the Crispy Shallots slice 1 large shallot into long thin strips. Heat 2 tbsp coconut or avocado oil in a wok or frying pan over medium/medium-high heat. When hot, add the sliced shallots, season with a small pinch of salt. Pan fry and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots. Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out to crisp up further.

Step 2: To make the Homemade Korma Paste use a food processor to blend all ingredients under ‘Korma paste’ until it becomes a smooth paste. We are going to use about 5-5 ½ tbsp korma paste for 1 ½ lb chicken. Store extra korma pate in the freezer for future use.

Step 3: To make the Chicken Korma Curry heat 2 tbsp oil in a large saucepan or deep frying pan over medium-high heat.  When hot, add sliced shallots and 5 to 5 ½ tbsp homemade korma paste. Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.

Step 4: Add sliced chicken. Stir-fry for 4-5 minutes. Add pumpkin or butternut squash and coconut milk. Give it a gentle stir. Cover the pan with a lid and bring to a gentle simmering. Stir the bottom of the pan periodically to prevent food from sticking. Cook until the chicken is cooked through and the squash are fork tender.

Step 5:(optional) To serve, sprinkle finely chopped mint/cilantro/parsley and topped with crispy shallots.

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Eggs Benedict

• 4 Large Eggs
• 2 English Muffins (halved)
• 4 Slices Store-bought Canadian Bacon
• ½ tablespoon of Butter
• Salt and Pepper

Serves 2 People

Before we begin a note: Remember to use the Store-bought packet of Hollandaise Sauce and get that going beforehand so you can keep warm while you prepare the rest.  The Hollandaise is what makes this dish come together, you cannot omit it or it’s not Eggs Benedict.

Step 1: Take a Skillet and warm on Medium Heat.  Add ½ tablespoon of Butter and the Canadian Bacon.  You want it to cook for about 2 minutes on each side.

Step 2: While you are waiting for this to happen you can halve your English Muffins and place in the Toaster.  Lightly Toast your halved English Muffins in the Toaster Oven.  Keep an eye on your Canadian Bacon and if time has run up just use a fork to put on a plate and set aside.

Step 3: Next butter the English Muffins with just a small amount of butter, so not heavy.  And set aside on a plate.

Step 4: Now, fill a Large Skillet, with water to a depth of 1 ½ inches.  Bring to a boil over Medium-High heat.  (You can also do this a little beforehand so your food stays warmer).   

Step 5: Crack the Eggs into the boiling water, one at a time, spacing them apart.  Adjust the heat to keep the water steadily and lightly boiling.  Let the Eggs poach until the whites are opaque and firm, and the yolks are set to your desired doneness, 3 to 6 minutes.  If the yolk looks extra wobbly you will want them to cook til they look more solid.  (But not overdone, we want the yolk to run when we eat these.)  Transfer to a plate lined with a paper towel using a Slotted Spoon.  

Step 6: To assemble: Place each Canadian Bacon slice atop the Buttered English Muffin half and top that off with the Poached Egg.  Season with Salt and Pepper.  Now you can pour the Hollandaise Sauce over it.  Not all of the Hollandaise sauce, just enough to cover each assembled Eggs Benedict.  Serve.  (Note: The Hollandaise sauce will warm it up even more too, in case anything had time to lose heat.)

– NYT

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7 Veggies in Heaven

Makmitten’s Kitchen, Makeda Redmond’s Honorary K.E.Y. Recipe

• 1/2 Onion diced
• 1-2 tsp Minced Garlic
• 2 Carrots (peeled, shredded)
• 1 small Zucchini (shredded)
• 1/4 head of Cauliflower (shredded)
• 12 Oz bag of Frozen Broccoli (can use Fresh I had frozen on hand)
• 1 Potato (peeled) (I used a cooked one but can use raw)
• 2 tbsp Butter (can use any oil of choice)
• 1 tsp Salt
• Few grinds of Black Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 4 cups Vegetable Broth
• Few shakes of Nutmeg
• 2 Bay Leaves
• 3/4 cup Heavy Whipping Cream (can use Non-Dairy Milk such as Non-Sweetened Almond or Coconut)
• 1 tbsp Butter mixed with 1 tbsp Flour (can use Coconut Oil if making Vegan)
• 1 cup Freshly Shredded Extra Sharp Cheese (leave out if making Vegan)
• An immersion blender or regular blender

Step 1: In a Dutch oven or large pot slowly melt Butter, add Onion, Garlic and season with Salt & Pepper, sauté for a few minutes.

Step 2: Add all Veggies except the Broccoli and season with Spices. Cook for a few minutes stirring gently.

Step 3: Add Broccoli and Broth, place lid on pot and simmer for about 20 minutes until Veggies are tender. Make sure Bay Leaf is added.

Step 4: Check Veggies to check for tenderness, add the Butter Flour mixture and stir until mixed thoroughly. Remove Bay Leaves.

Step 5: If using an immersion blender, slowly blend soup until blended nicely but make sure it’s not too smooth, it should have done chunks of Veggies. If using a blender, carefully blend in batches and return to the pot.

Step 6: Stir in the Heavy Cream and Cheese until combined. Add the Bay Leaves back and simmer for about 10-15 minutes. Adjust Seasonings if needed, Serve as is or top with Crumbled Bacon.

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