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Asparagus Wrapped In Phyllo And Prosciutto

["12 fresh asparagus spears, tough ends trimmed to an equal length", "Salt", "4 tablespoons unsalted butter", "1 teaspoon finely grated lemon zest", "1 teaspoon finely minced garlic", "Freshly ground pepper", "6 slices of prosciutto (the highest quality and the thinnest slices you can get your hands on)", "3 ounces Comte cheese, grated", "6 large sheets phyllo dough"]

["Place the asparagus spears in shallow boiling salted water and cook them for only two minutes. You just want to bring out the spring green color here and not cook them all the way through. Immediately drain them, place in an ice bath to shock them and set the color. Lay them flat on a paper towel so that they dry completely.", "Melt butter over very low heat. Remove from heat and add garlic, zest and fresh ground pepper to taste. Keep the butter mixture warm and in a liquid state.", "Cut the pieces of prosciutto in half lengthwise to get 12 more or less equally size strips. Sprinkle each strip of prosciutto with a teaspoon or so of Comte. Wrap one piece of prosciutto - cheese side in - around one spear of asparagus. Set spears aside.", "Lay one piece of phyllo on the counter. Using a pastry brush spread some butter mixture all over it, making sure that some of the garlic and the lemon zest are also dispersed. Lay a second piece of phyllo on top of the first piece. Smooth the surface so that the two pieces adhere to each other. Cut the phyllo into 3-inch strips. Wrap one strip of phyllo around one prosciutto wrapped spear and set on an ungreased cookie sheet. Repeat this process until all of the spears are wrapped.", "At this juncture you can throw these in the fridge until you are ready to cook them off.", "To cook them, preheat the oven to 350 degrees (a convection oven will do just fine here to speed up the process) and place the tray of phyllo-prosciutto wrapped spears in the oven. It should take between 12 and 20 minutes for the phyllo to turn golden brown.", "Serve immediately, without utensils."]

food52.com/recipes/3998-asparagus-wrapped-in-phyllo-and-prosciutto

0Gathered

["Salt", "unsalted butter", "lemon zest", "garlic", "Freshly ground pepper", "Comt\u00e9 cheese"]

Melissa Clark'S Instant Pot Chocolate-Bourbon Lava Cakes

["1 stick (4 ounces) unsalted butter, plus more for the ramekins", "6 ounces bittersweet (65% to 74% cacao) chocolate, chopped (or use chips)", "3/4 cup confectioners' sugar", "1/8 teaspoon fine sea salt", "3 large eggs, plus 1 egg yolk", "1 tablespoon bourbon or vanilla extract", "6 tablespoons all-purpose flour", "Flaky sea salt, for serving", "Creme fraiche, sour cream, or ice cream, for serving"]

["In a microwave safe medium bowl, melt the butter with the chocolate (or do this in a small saucepan over low heat). Meanwhile, butter four 6-ounce ramekins.", "To the bowl with the butter/chocolate mixture, add the confectioners' sugar and salt and whisk until cool to the touch. Whisk in the whole eggs and egg yolk, followed by the bourbon and flour. Distribute the mixture evenly among the four ramekins. Cover each with aluminum foil.", "Pour 1 cup water into the pressure cooker pot. Place a steamer rack/trivet at the bottom of the pot. Stack the ramekins on the rack. You should be able to fit three on the bottom with the fourth placed on top in the center.", "Lock the lid into place and cook on high pressure for 9 minutes. Manually release the pressure.", "With tongs, remove the ramekins from the pot and allow them to sit for 3 minutes, still covered with foil. Then remove the foil and run a knife around the edge of each cake. Flip each cake onto a serving plate. Sprinkle with sea salt and top with creme fraiche or ice cream, if you like. Serve immediately."]

food52.com/recipes/78030-melissa-clark-s-instant-pot-chocolate-bourbon-lava-cakes

0Gathered

["unsalted butter", "bittersweet", "confectioners", "salt", "eggs", "bourbon", "all-purpose", "salt", "Cr\u00e8me fra\u00eeche"]

Greek Lemon Soup —Avgolemono

["Soup", "8 cups homemade or store-bought chicken stock, divided", "1 1/2 teaspoons kosher salt", "1/2 teaspoon white pepper", "1 1/2 cups orzo", "1 dash sugar", "Lemon Egg Mixture & Garnish", "4 eggs (whites and yolks separated), room temperature, such as Eggland's Best", "3 large lemons, juiced", "1/4 cup finely chopped fresh dill", "1 dill sprig per serving (fresh thyme, mint, or chives may be used)", "4 to 6 paper-thin lemon slices (1 per serving)"]

["To prepare the soup, bring stock to a boil in a large saucepan. Lower heat to a simmer and add salt, pepper, and orzo; cook until al dente, about 8 minutes. Remove from heat. Set aside 2 cups of stock.", "To prepare the lemon-egg mixture, beat egg whites in a medium-size bowl until soft peaks form. (You can do this with a handheld mixer [on medium] or with a stand mixer.) Beat in the egg yolks and lemon juice. Pour 2 cups of reserved hot stock slowly into the lemon and egg mixture, whisking continuously until all is incorporated. \r\nReturn soup to medium-low heat and whisk in lemon-egg mixture. Add chicken stock back into the soup and simmer until thickened slightly, about 2-0 minutes.", "To serve the soup, ladle into warm bowls and garnish with white pepper, chopped dill, a dill sprig, and sliced lemon."]

food52.com/recipes/20571-greek-lemon-soup-avgolemono

0Gathered

["chicken", "kosher salt", "white pepper", "orzo", "sugar", "Lemon Egg", "eggs", "lemons", "fresh dill", "dill", "paper"]

Portmanteau'D Lamb Chops

["4 Large Lamb Loin Chops, 4-5cm thick", "2 Chicken Livers, about 25 g", "6 Medium size Shiitake or Porcini Mushrooms", "100 grams Butter", "2 Eggs, beaten", "250 grams White Breadcrumbs", "Salt and Pepper"]

["Preparation Time: ~40min | Cooking Time: ~15min | Pre-Heat Oven: 400", "Remove the skin and trim some of the fat from each chop. Using a very sharp knife, slit the lean eye of the chop, cutting in-wards toward the bone. Set aside.", "Finely chop the livers and mushrooms. Season to taste with salt and pepper. Melt half of the butter in a small frying pan. Add the mushroom and liver mixture, and cook gently for about 5 minutes without browning.", "Allow the liver and mushroom mixture to cool. Once cooled, stuff the mixture in the incisions made in the chops.", "Optional: Sew the chop shut to keep the stuffing in during cooking. However, if you are careful, you can avoid the stuffing spilling out without sewing shut.", "Dip the stuffed chops in the beaten eggs and coat generously with breadcrumbs. Place the chops in a roasting tray", "Melt the remaining butter over low heat and pour a little over each of the chops.", "Bake in the pre-heated oven for 7 minutes, then flip and bake for another 7 minutes. This will result in a medium rare chop.", "Allow the chops to rest for a few minutes before you cut into them.", "If you sewed the chops shut, remember to remove the stitches before plating."]

food52.com/recipes/49845-portmanteau-d-lamb-chops

0Gathered

["Chops", "Chicken Livers", "Shiitake", "Butter", "Eggs", "White Breadcrumbs", "Salt"]

Cauliflower And Chickpeas Curry

["1 cup cauliflower", "15 ounces chickpeas", "1 onion", "1 teaspoon garlic powder", "1 teaspoon cumin powder", "1 tablespoon curry powder", "13 ounces coconut milk", "1 handful cilantro", "3 tablespoons olive oil", "salt and pepper", "15 ounces petite diced tomatoes"]

["Chop the onion in small pieces. Rinse the cauliflower and cut it in pieces. Drain and rinse the chickpeas.", "In a big saucepan, add the olive oil on medium heat. Add the onion, garlic powder, curry powder, cumin powder and saute for 5 minutes by mixing. Add the cauliflower and stir. Saute for 5 minutes.", "Add the tomato sauce, chickpeas and coconut milk. Salt and pepper and mix regularly. Let cook for 20 minutes or until de cauliflower is well cooked. If it's a little longer, do no hesitate to add some water.", "Serve with rice, quinoa or whatever you want!"]

food52.com/recipes/81538-cauliflower-and-chickpeas-curry

0Gathered

["cauliflower", "chickpeas", "onion", "garlic", "cumin powder", "curry powder", "coconut milk", "handful cilantro", "olive oil", "salt", "tomatoes"]

Stockton Market Mushroom Pie

["pie crust", "4 cups castle valley ground wheat flour", "1 cup flint hill butter", "1 cup water or enough to moisten dough", "filling", "4 cups sauted Chetties Wild Mushrooms", "3 pieces Gravity Hill Shallots", "6 pieces Purely Pasture Eggs", "2 cups Flint Hill Cream", "1 cup Bobolink Jean Louis Cheese"]

["To make Crust cut butter into flour with a little salt. add water till together. let rest for 30 minutes then roll for a 10 inch tart pan. set aside", "Saute mushrooms and shallots, in a little oil, put in tart pan, crumble bobolink cheese on top,", "combine eggs cream, a little dijon pour over mushromm mix and bake till brown, yummy in my tummy"]

food52.com/recipes/10066-stockton-market-mushroom-pie

0Gathered

["pie crust", "castle valley", "butter", "water", "filling", "Mushrooms", "Shallots", "Eggs", "Cream", "Cheese"]

Strawberry Breakfast Parfait

["1 cup thick, plain, Greek yogurt", "1/2 cup dry muesli cereal (I used Bob's Red Mill)", "1 lemon or lime: use the juice and zest", "1-2 tablespoons finely chopped crystallized ginger", "2 tablespoons fruit puree or jam", "2 tablespoons agave nectar or honey", "1 cup fresh strawberries, stemmed and quartered", "2 sprigs of fresh mint leaves"]

["Mix all ingredients except strawberries. Place in a bowl, cover and chill for at least 2 hours", "When ready to serve,stir the yogurt mixture select two deep wineglasses. In each one, layer the following:\r\n 1/4 of the yogurt mixture \r\n 1/4 cup strawberries.\r\nRepeat layers", "Garnish with mint leaves and enjoy on a summer morning."]

food52.com/recipes/4788-strawberry-breakfast-parfait

0Gathered

["yogurt", "cereal", "lemon", "ginger", "fruit puree", "honey", "fresh strawberries", "mint"]

Frozen Cake

["For the sauce", "1 Can Condensed Milk", "1 Can Whole Milk (use the same can from condensed milk)", "1 cup Coconut MIlk", "For the Sponge Cake", "5 Eggs Separated", "2 cups All-purpose Flour", "2 cups Granulated Sugar", "1 cup Milk", "1 tablespoon Baking Powder", "1 Small Package of Coconut Flakes for coating"]

["To make the sauce, stir all ingredients in a bowl and reserve.", "To make the cake. Preheat the oven at 350 F.\r\nPrepare a 9? x 13? rectangular cake pan.\r\nBeat the egg whites until foamy.\r\nMix in the egg yolks and sugar.\r\nContinuing beating, add the milk.\r\nFor last, mix in the flour and baking powder.\r\nBake for 50 min.", "When is baked, take the cake from the oven and right away, (while still hot, still in the pan) cover the cake with the sauce.\r\nVery slowly, letting the cake absorb all the liquid.\r\nPlace in the freezer overnight, still in the baking pan.\r\nNext day take the cake out of the freezer, slice into squares or the size desired.\r\nCoat the slices with coconut flakes\r\nWrap in foil.\r\nLeave in the freezer or refrigerator until is time to serve."]

food52.com/recipes/28753-frozen-cake

0Gathered

["Condensed Milk", "Milk", "Coconut MIlk", "Eggs", "All-purpose", "Sugar", "Milk", "Baking Powder", "coating"]

Green Plantain Cakes

["Sauteed Onions", "1 pound onions", "1 tablespoon olive oil", "1/2 teaspoon kosher salt", "1/8 teaspoon sugar", "1 tablespoon butter", "Plantain Cakes", "2 large green plantains (~1 pound 2 ounces)", "1/4 cup oil (any high smoke point oil will do)", "1/2 teaspoon kosher salt or to taste", "1/2 cup sauteed onion mixture from above"]

["Peel and chop onion. Heat oil in a frying or saute pan over low heat. Add chopped onions, kosher salt and sugar. Cook slowly, stirring occasionally until soft and translucent (do not brown) ~ 20-30 minutes. Add butter and continue cooking for 5 more minutes. Set aside. (This can be done earlier in the day or the day before and refrigerated).", "Green plantains can be challenging to peel if they are extremely green; therefore, I prefer to purchase 1 or 2 days before using (see the picture for the preferable ripeness). Cut off the plantain ends and score the peel lengthwise and peel off. Slice thin (about 1/4\" thick) slices on a diagonal. Pour oil into a frying pan to a depth of ~ 3/8\". Heat oil over medium-high heat until shimmering. Pan fry plantains flipping over halfway through cooking time until cooked through and they can be pierced with a fork ( ~ 3-5 minutes total). They won't be fork tender but they will be able to be pierced. Don't overcook. It's fine to brown a little but you're not going for dark brown. Remove from pan and blot dry with paper towels.", "While still hot, place in a food processor and pulse until only small chunks remain. Add 1/2 cup of sauteed onion mixture and kosher salt to taste. Pulse again so the onion mixture is well incorporated. The plantain mixture is starchy, and easy to form into cakes, but they will dry out if not pan frying right away, so cover well. Reheat the oil in the frying pan over medium-high heat. When the oil is hot, gently lay the plantain cakes in the hot oil and brown on both sides. They're best when a beautiful brown crust forms. Serve hot or at room temperature."]

food52.com/recipes/76497-green-plantain-cakes

0Gathered

["Onions", "onions", "olive oil", "kosher salt", "sugar", "butter", "green plantains", "oil", "kosher salt", "saut\u00e9ed onion"]

Fall Colors Pomegranate Cocktail

["4 ounces Pomegranate juice (fresh squeezed preferably)", "2 ounces Vodka", "1 ounce St. Germain", "1 piece Sliced tangerine or orange"]

["Add all ingredients except tangerine garnish to share with ice, shake and serve in cocktail glass over ice with slice of tangerine floating on top."]

food52.com/recipes/74316-fall-colors-pomegranate-cocktail

0Gathered

["Pomegranate juice", "Vodka", "tangerine"]

Red Velvet Butterfly Cupcakes

["1/2 cup coconut flour", "3/4 cup almond flour", "4 tablespoons cacao", "salt, pinch", "4 eggs, separated", "1/4 cup coconut sugar", "1/2 cup olive oil", "1/4 cup honey", "1 teaspoon vanilla essence", "1 teaspoon apple cider vinegar", "1 tablespoon beet juice (grate beet and strain through tea towel)", "1 cup cashews", "2/3 cup water", "2 teaspoons honey"]

["Preheat oven to 350F.\r\nCombine dry ingredients - flours, cacao, baking soda and salt.", "Combine egg yolks, olive oil, honey, coconut milk, vanilla essence, apple cider vinegar and beet juice", "whisk egg whites to soft peaks in third bowl. add 1.4 cup coconut sugar", "mix dry and wet ingredients, fold in whites and sugar.", "Bake 25min. Cool before icing", "To make icing process cashews, water, vanilla, honey and beet juice until smooth."]

food52.com/recipes/30439-red-velvet-butterfly-cupcakes

0Gathered

["coconut flour", "almond flour", "cacao", "salt", "eggs", "coconut sugar", "olive oil", "honey", "vanilla essence", "apple cider vinegar", "beet juice", "cashews", "water", "honey"]

Thick Hot Chocolate

["4 tablespoons cocoa powder", "1 - 3 tablespoons all-purpose flour (use greater amount for thicker hot chocolate)", "2 - 4 tablespoons turbinado sugar, or granulated (sweeten to taste)", "1 teaspoon espresso powder (optional)", "pinch of salt", "1/2 cup heavy cream", "1 1/2 cups skim milk", "1/2 teaspoon vanilla extract, or mint extract for a minty version", "whipped cream (optional, but totally awesome)"]

["In a small bowl, combine the cocoa, flour, sugar, espresso powder and salt. Mix together well.", "In a small saucepan, heat the cream over medium-low heat, until it just starts to steam.", "Using a wooden spoon, add the cocoa mixture to the cream, and stir until blended. Continue stirring over medium-low heat until sugars dissolve, about 3 minutes.", "Gradually add the milk to the saucepan and stir to combine.", "Increase heat to medium. Stir continuously for about 10 minutes, until mixture thickens. You can feel with the spoon if the mixture starts sticking to the bottom. If so, reduce heat. Keep stirring. You're shooting for the consistency of a very loose pudding.", "Remove from heat and stir in vanilla. You might see some lumps, but that's okay - they're yummy little nuggets of fudginess.", "Serve immediately. Hot chocolate will thicken more as it cools. Ladle into mugs, or little demitasse cups for when you've got company. Plop a fat marshmallow on top, or a little whipped cream, if desired.", "Serve with hot buttered toast for breakfast dunking. Or biscotti.", "Alternatively, the microwave works wonders if you need this ASAP. Heat cream for 1 1/2 minutes on high power. Whisk in dry ingredients until smooth. Whisk in milk and heat on high for 2 minutes. Whisk. Heat again for 2 minutes. Whisk. Check for desired thickness, and if necessary, heat again for a minute. Stir in extract. Pour into mugs. Top with whipped cream."]

food52.com/recipes/9434-thick-hot-chocolate

0Gathered

["cocoa powder", "flour", "turbinado sugar", "espresso powder", "salt", "heavy cream", "milk", "vanilla", "whipped cream"]

Asian Inspired Coleslaw

["1/2 Medium Green Cabbage", "3 Carrots", "1 large or 2 small Apples- Granny Smith or Jonah Gold", "1 tablespoon Ginger root", "3-4 tablespoons Rice wine Vinegar", "2 teaspoons Seasame oil", "1 tablespoon Light Soy sauce", "salt and pepper to taste", "optional 1 tablespoons Chopped Cilantro"]

["Slice Cabbage into thin 1/8\" strips and put into large bowl.", "Shred/ grate Carrots with coarse side of box grater. Add to bowl with Cabbage.", "Peel and core Apple and cut into matchsticks. Add to bowl with Cabbage and Carrots. Put aside", "Peel Ginger root and grate with medium side of box grater and put in small bowl or cup. Add 3 tablespoons of rice wine vinegar, sesame oil and light soy sauce.", "Pour liquid over cabbage mixture and toss all ingredients together so well coated. Let sit for 15-30 minuted before serving so cabbage absorbs vinegar. Add additional tablespoon of vinegar if desired.", "Great refreshing side for Pork buns or dumplings."]

food52.com/recipes/9846-asian-inspired-coleslaw

0Gathered

["Green Cabbage", "Carrots", "Apples-", "Ginger root", "Rice wine Vinegar", "Seasame oil", "Soy sauce", "salt", "Cilantro"]

Shirred Eggs

["Butter, for greasing the dish", "A splash of heavy cream", "1/3 cup filling (leftover roasted veggies, sliced sausage, sauteed kale or Swiss chard, roasted tomatoes, sauteed mushrooms, creamed spinach, etc.-whatever you have!)", "2 eggs, room temperature", "Parmesan cheese", "Chives, chopped, for topping"]

["Preheat oven to 475\u00b0 F, or as high as your oven will go.", "Butter a 24-ounce dish, preferably cast-iron. Set aside.", "Pour about a tablespoon of cream into the bottom of the dish and swirl it to cover the bottom. Scatter some filling into the bottom of the dish. Crack two eggs on top. Try the gets the yolks as close to the center as possible, they'll cook more evenly that way. Season the top with a sprinkle of salt, pepper, and some finely grated cheese. Place into the oven for at least 10 minutes or until whites are solid and the yolks are cooking to your liking.", "Remove from oven and garnish with chives. Serve while it's hot and bubbly!"]

food52.com/recipes/75576-shirred-eggs

0Gathered

["Butter", "heavy cream", "filling", "eggs", "Parmesan cheese", "Chives"]

Cream Puffs

["Pate a Choux", "1/2 cup water", "4 tablespoons unsalted butter", "1 teaspoon sugar", "1/2 cup all purpose flour", "3 eggs, divided", "Whipped Cream", "1 cup heavy whipping cream", "3 tablespoons powdered sugar", "1 teaspoon vanilla bean paste", "summer fruits and berries"]

["Pre-heat oven to 425 F.", "In a small heavy bottom saucepan on medium heat, add water, butter and sugar. Once the mixture is boiling, add flour and stir with a spatula. Stir until a there is a thin coating of dough on the saucepan.", "Spoon dough into a large bowl. Stir for 1 minute to cool. Add two eggs, one at a time, mixing in between each addition. It might look like it's curdled, but keep mixing, it'll eventually come together!", "Spoon dough into a piping bag and pipe 3 inch circles on a parchment- lined baking sheet. Brush each choux pastry with egg wash. If you had any points you can use the brush to sooth out the choux. Using a spray bottle, mist the baking sheet with water once or twice. You can also dip you hand in water and flick droplets onto the baking sheet if you don't have a spray bottle.", "Bake at 425 F for 12 minutes, then turn the heat down to 375 F and bake an additional 25 minutes or until the choux pastry is golden brown. Do not open the oven door while they bake, you want the heat to dry out the center of the eclairs. Once baked, poke a hole on the underside of each choux pastry and let cool.", "Fit and mixer with a whisk. Add all the ingredients in the mixing bowl and whisk on high until stiff peaks. Fill a piping bag with the whipped cream and set aside until ready to assemble.", "Assemble: Cut the top off each choux pastry and fill the bottom halves with whipped cream and berries/fruit. Place the other half on top and dust with additional powdered sugar. Enjoy!"]

food52.com/recipes/57663-cream-puffs

0Gathered

["water", "unsalted butter", "sugar", "flour", "eggs", "Cream", "heavy whipping cream", "powdered sugar", "vanilla bean paste", "summer fruits"]

Potato And Spinach Soup With Bacon And Jalapeño

["3 strips bacon, diced", "1 teaspoon butter", "1 teaspoon reserved bacon grease", "1/2 cup diced onion", "1/2 large jalapeno, seeded and minced", "1 pound potatoes peeled and chopped (I used Russet Idahos!)", "5 to 6 cups homemade or low-sodium chicken broth", "10 to 12 ounces fresh or thawed frozen spinach", "Sour cream or cream fraiche, for serving"]

["Cook bacon in a Dutch oven or stockpot until browned and crispy. Remove, drain on paper towels and set aside. Drain all but about one teaspoon of the grease from the pot.", "Add 1 teaspoon of butter, then stir in the onion and jalapeno and cook until the onion is translucent, about 5 minutes. Add the potato chunks, then give it a good mix.", "Pour in the chicken broth, cover, and bring to a simmer. Simmer for about 30 minutes, or until the potatoes are cooked through all the way.", "Stir in the spinach and bacon (reserving some bacon for garnish), and simmer another 5 minutes. (If using fresh spinach, simmer until it wilts.)", "Puree the soup with an immersion blender (I don't have one) or in batches in a blender or food processor until completely smooth. Serve the soup with a dollop of sour cream and bacon pieces as additional garnish. You may salt to taste at this point, but the bacon and sour cream made it plenty salty for our tastes."]

food52.com/recipes/33103-potato-and-spinach-soup-with-bacon-and-jalapeno

0Gathered

["bacon", "butter", "bacon", "onion", "potatoes", "chicken broth", "frozen spinach", "Sour cream"]

Pineapple Upside Down Soda

["Trimmings, rind, and core of 1 pineapple, roughly chopped", "1 cup Brown Sugar (I like dark, but light would work equally well)", "5 cups Water", "1 teaspoon Ginger, grated or finely chopped", "2 tablespoons Lemon juice", "1/2 teaspoon Yeast (I like Redstar Premier Cuvee, but other Champagne yeasts work well too)"]

["Dump pineapple trimmings, brown sugar, and water in a deep pot. Bring it to a boil and simmer briskly for 1 hour.", "Stir in ginger and lemon juice. Let cool to about 85 degrees Fahrenheit. (When I'm too lazy to get out the thermometer, I know it's cool enough when the pot feels just barely warm.)", "Strain the mixture into another very clean pot, crock, or bowl. Pitch in your yeast and stir for one full minute with a very clean spoon. You're trying to mix in oxygen here, so don't be shy.", "Cover and let rest at room temperature for a day or two.", "Use a funnel to pour the soda into one quart bottle or two pint bottles. Leave two inches or so of head space. Depending on your pineapple and how much water evaporated as your brewed, you might need another small bottle for the excess soda.", "Close bottles and allow to carbonate at room temperature. Check them every couple of hours, and when they're carbonated pop them in the refrigerator.", "If you're using re-purposed plastic bottles, test by squeezing them. When they're firm, they're done. I use glass swing-top bottles and check them by releasing the tops. When they pop, I know they're carbonated. (Most recipes advise that these are dangerous because they could over-carbonate and explode. In three years of brewing sodas, I haven't had this, or anything else particularly scary, happen. But proceed at your own risk?)"]

food52.com/recipes/50795-pineapple-upside-down-soda

0Gathered

["pineapple", "Brown Sugar", "Water", "Ginger", "Lemon juice", "Yeast"]

Ricotta Loukamades With Thyme Honey And Walnuts

["3/4 cup cake flour", "2 1/2 teaspoons baking powder", "1/4 teaspoon kosher salt", "1 tablespoon sugar", "3/4 cup fresh whole milk ricotta, at room temperature", "2 large eggs + 2 egg whites, at room temperature", "2 tablespoons butter, melted", "2 teaspoons vanilla extract", "1 tablespoon calvados", "generous sprinkling of freshly grated nutmeg, to taste", "1/2 cup thyme honey or your favorite honey", "Cinnamon, to taste", "1/4 cup finely chopped toasted walnuts", "Vegetable oil for frying"]

["In a small bowl, whisk together flour, baking powder, salt and sugar to combine.", "In a medium bowl, beat the ricotta for 1 minute with a mixer. (I use a hand mixer with a whisk attachment). Add egg + egg white and beat until smooth and shiny, about 1-2 minutes.", "Turn the dry ingredients into the ricotta mixture and gently stir to combine. Don't overmix. Stir in the melted butter, vanilla, calvados, and nutmeg.", "In a heavy pan, pour oil to a depth of about 2 inches and heat over medium low to medium (depending on how hot your stove runs) until a drop of water dropped into the oil sizzles.", "While oil is heating, pour honey into a saucepan and place over very low heat to warm.", "Using a long spoon, put approximately 1 tablespoon of batter in the spoon, pour the batter into the oil close to the surface so that it streams into the oil and holds it shape. Heat gently and turn until golden brown on all sides. Do not let oil get too hot or the puff may not cook all the way through inside.", "Remove loukamades with a slotted utensil and place on a plate lined with paper towels to drain excess oil.", "Remove saucepan with the honey from the heat. Place loukamades in the pan and use a spoon to gently turn them to coat. Transfer to serving plates or a platter and sprinkle with walnuts and cinnamon to taste. Serve immediately."]

food52.com/recipes/10547-ricotta-loukamades-with-thyme-honey-and-walnuts

0Gathered

["cake flour", "baking powder", "kosher salt", "sugar", "milk ricotta", "eggs +", "butter", "vanilla", "calvados", "generous sprinkling of", "thyme honey", "Cinnamon", "walnuts", "Vegetable oil"]

Ganache

["4 ounces semisweet or bittersweet chocolate (56 to 62 percent cacao), chopped, or 3/4 cup semisweet or bittersweet chocolate chips", "1/2 cup heavy cream"]

["Place the chocolate in a small, heatproof bowl. In a small saucepan, heat the cream over high heat until scalded; that is, until small bubbles form along the sides of the pan. Pour the hot cream over the chocolate and let sit for 30 seconds. Slowly whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.", "Let cool to room temperature. The ganache can be stored in an airtight container in the refrigerator for up to 1 week."]

food52.com/recipes/21949-ganache

0Gathered

["bittersweet chocolate", "heavy cream"]

Green Soup With Garlic Basil Croutons

["2 bunches sorrel", "1 bunch carrot leaves", "1 medium zucchini", "2 pieces whole wheat bread", "2 garlic cloves", "a few basil leaves", "olive oil", "sea salt", "flax seeds for serving (optional)"]

["Bring a pan of salted water to the boil. Add your sorrel, carrot leaves and zucchini and cook them for just 15 min until the vegetables soften. When ready, put the soup in a blender or food processor and puree it.", "To make croutons heat some olive oil in a pan, cut your whole wheat bread in cubes and put it to the pan. While the bread is frying smash and chop the garlic and basil leaves. In a minute before the croutons are ready (you want to get this tender golden crust) add the garlic and basil to the pan and enjoy the flavor that will fill your kitchen!", "To serve add the croutons to the plates of soup and sprinkle with flax seeds."]

food52.com/recipes/19014-green-soup-with-garlic-basil-croutons

0Gathered

["bunches sorrel", "carrot", "zucchini", "whole wheat bread", "garlic", "basil", "olive oil", "salt", "flax seeds"]

Spring Fling Trout

["2 whole brook trout, cleaned, scaled", "2 egg whites", "1/2 cup almond meal (finely ground almonds)", "2 large stalks of rhubarb (or 4 small stalks), cut into fine 2\" long julienne", "1 bunch spring onions or scallions, whites and greens,, cut into fine 2\" long julienne", "8 ounces fiddleheads", "1 tablespoon grated lemon zest", "1 teaspoon fresh thyme leaves", "2 1/2 tablespoons good quality butter", "1/4 cup vermouth", "1/2 cup heavy cream"]

["Melt 1 tbsp butter in a skillet over medium high heat. Add spring onion julienne and saute for 1 minute. Add rhubarb and saute an additional 1 minute. Remove from pan. Add 1/2 Tbsp butter to pan, add fiddleheads and saute for an additional minute. Remove from pan and keep separate. All veggies should be crisp tender. Remove from pan.", "Mix together almond meal and a pinch of salt in a dish. Put egg whites in another dish. Dip trout in egg whites then roll trout in flour mixture to coat.", "Melt 1 tbsp of butter in same skillet over medium high heat. Add thyme leaves. Add trout and saute until first side is crispy, then flip over to crisp the other side (about 2 minutes on each side for small trout). Remove trout from pan and set aside. (tent with foil to keep warm)", "Deglaze pan with vermouth. Add zest. Add cream and reduce until slightly thickened. Add 1/2 of the onion rhubarb mixture back into pan and toss to coat in sauce.", "Fillet each trout, carefully check for bone booby traps. Place two fillets on each plate. Spoon creamed veggies onto platter, top with trout fillets, then spoon the remaining rhubarb and onions (uncreamed) over the trout. Surround platter with fiddleheads, and serve. Recipe can be easily multiplied so more people can have a spring fling. Put a bunch of daffodils in a vase on your table and Enjoy!"]

food52.com/recipes/11715-spring-fling-trout

0Gathered

["brook trout", "egg whites", "almond meal", "stalks of rhubarb", "spring onions", "fiddleheads", "lemon zest", "thyme", "butter", "heavy cream"]

Red Wine Fondue

["4 ounces Gruyere cheese, grated", "4 ounces Fontina cheese, grated", "1 ounce Parmesan cheese, grated", "1/2 ounce dried porcini mushrooms, reconstituted in 1 cup of red wine", "1 1/2 tablespoons flour", "1 clove garlic, microplaned", "1 1/2 cups whole milk", "1 teaspoon black pepper", "8 ounces filet of beef, cubed"]

["In a medium pot , rub the microplaned garlic to coat the bottom .", "Squeeze the wine out of the reconstituted mushrooms and chop them very fine and add to the pot with the red wine used in reconstituting and heat to simmer.", "In a bowl, mix the Gruyere and Fontina cheeses with the flour.", "Slowly melt the cheeses, adding them to the pot slowly while whisking. The fondue will be very thick. Add the milk while continuing to whisk the cheeses and milk together with the red wine and mushrooms.", "Whisk the parmesan into the fondue and add the black pepper. If the fondue is too thick, add more milk.", "If you have a fondue pot, use that to keep the fondue very hot. I used a little crock pot.", "Skewer the meat cubes and dip into the fondue and cook to order."]

food52.com/recipes/9537-red-wine-fondue

0Gathered

["Gruyere cheese", "cheese", "Parmesan cheese", "porcini mushrooms", "flour", "clove garlic", "milk", "black pepper", "filet of beef"]

Everything Breakfast Cookies

["5 cups rolled oats (not quick cooking)", "1/2 cup ground flax", "1/2 cup brown rice flour", "1 teaspoon baking soda", "1 teaspoon cinnamon", "1 pinch sea salt", "1/2 cup coconut, shredded and unsweetened", "1/2 cup nuts, toasted and chopped (I like pecans)", "1/2 cup chopped dried fruit (I like cranberries or raisins)", "1/2 cup turbinado sugar or light brown sugar", "4 eggs", "1/2 cup canola oil or melted butter or coconut oil", "1/2 cup milk (as needed)"]

["Preheat oven to 3500. Line four baking sheets with parchment paper and set aside.", "Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.", "In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.", "In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.", "Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.", "Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.", "Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.", "Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them."]

food52.com/recipes/76622-everything-breakfast-cookies

0Gathered

["rolled oats", "ground flax", "brown rice flour", "baking soda", "cinnamon", "salt", "coconut", "nuts", "cranberries", "turbinado sugar", "eggs", "canola oil", "milk"]

Berry Coconut Soft Serve

["1 cup frozen huckleberries, blackberries or blueberries", "1 cup frozen raspberries", "1 banana, peeled and frozen into chunks", "1/2 avocado", "1/4 - 1/2 cups coconut milk", "1/8 teaspoon cinnamon"]

["Place berries, banana, avocado, 1/4 cup coconut milk and cinnamon in a high speed blender or food processor.", "Blend until smooth and creamy. Add up to an additional 1/4 cup of coconut milk as needed to get the machine going and scrape down the sides of the machine as needed.", "Portion into bowls and top with extra berries."]

food52.com/recipes/77719-berry-coconut-soft-serve

0Gathered

["frozen huckleberries", "frozen raspberries", "banana", "avocado", "coconut milk", "cinnamon"]

Roasted Veggie Napoleon

["2 Red Potatoes", "1 Carrot", "2 Yukon Gold Potatoes", "3 Seckel Pears", "3 Yellow Beets", "1/4 cup Heavy Cream", "2 tablespoons Table Wine", "2 pinches Salt", "1 pinch Pepper", "1 ounce Vegetable Bouillon", "1 tablespoon Unsalted Butter", "3 tablespoons Olive Oil", "1 sprig Thyme"]

["Cover the bottom of one 9x9 baking pan with 1 tablespoon Olive Oil", "Slice by hand or Mandolin veggies into 1/4 inch slices", "Starting with the potatoes and filling the bottom layer one layer after the other, alternating veggies each layer, pour rest of Olive oil over filled pan. I layered, potatoes, beets, potatoes, carrots, beets, potatoes, pears. You can be creative.", "In a sauce pan simmer milk, spice, butter, wine and veggie bouillon for 5 minutes", "Pour mixture over layered vegetables", "Bake in oven for 30 minutes uncovered at 400.", "Cover and bake another 30 minutes covered at 350."]

food52.com/recipes/14632-roasted-veggie-napoleon

0Gathered

["Red Potatoes", "Carrot", "Potatoes", "Yellow Beets", "Heavy Cream", "Wine", "Salt", "Pepper", "Vegetable Bouillon", "Butter", "Olive Oil", "Thyme"]

Yogurt Biscuits

["2 cups flour (all-purpose)", "1 tablespoon baking powder", "1 teaspoon salt", "1/2 cup plain yogurt (non-fat, full-fat all work nicely)", "1/2 cup milk (any type)"]

["Preheat your oven to 375.", "In a medium bowl, sift together the flour, baking powder, and salt. If you're using cheese, spices, herbs, or other add-ins, mix them in now.", "Add the yogurt and milk bit by bit and mix gently until incorporated. You want to use a mixing technique that is similar to cutting in butter (the idea is to keep the dough crumbly, so your aim is not to make it one homogenous ball).", "Turn the dough out onto a floured surface and gently knead it together. Do not overwork the dough! The best way is to fold it over and over onto itself and press down to work it together (like you would making puff pastry). Roll it into a flattened disc, about 2 inches high (you can size them to your liking -- I prefer higher, fluffier biscuits).", "Using a biscuit cutter, punch out rounds until you have no dough left. Place them on a parchment lined baking sheet.", "Sprinkle biscuits with coarse or flaky salt and bake for 12-15 minutes (start checking at 10 minutes). Take them out when they are just barely golden brown."]

food52.com/recipes/31127-yogurt-biscuits

0Gathered

["flour", "baking powder", "salt", "plain yogurt", "milk"]

Patricia Wells' Fake Frites

["2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches", "2 tablespoons extra-virgin olive oil (up to 3 tablespoons)", "1 pinch fine sea salt, to taste"]

["Preheat the oven to 500\u00b0 F. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack, place the rack in the steamer, cover, and steam just until a knife inserted in a potato comes away clean, 10 to 12 minutes. (The potatoes should not be cooked through, or they will tend to fall apart.)", "Transfer the steamed potatoes to a bowl and drizzle with oil. Carefully toss to coat evenly with oil. (The potatoes can be prepared to this point several hours in advance. Set aside at room temperature.)", "With a large slotted spoon, transfer the potatoes in a single layer to a nonstick baking sheet. Discard any excess oil or liquid. Place the baking sheet in the oven and bake, turning so they brown evenly, until the potatoes are crisp and deep golden brown, 10 to 20 minutes. Remove from the oven, season generously with salt, and serve immediately."]

food52.com/recipes/33343-patricia-wells-fake-frites

0Gathered

["baking potatoes", "extra-virgin olive oil", "salt"]

Soba Noodle Salad With Peanut Butter Dressing

["Salad ingredients", "120 grams dried soba noodles (1 bundle noodles)", "1 red pepper, destemmed, seeded, cut into matchsticks", "1 medium Persian cucumber, trimmed, cut into matchsticks", "1 small carrot, trimmed, peeled, cut into matchsticks", "1 cup cup baked tofu, cut into 1/2-inch pieces", "1/4 cup cup Italian parsley, leaves only, chopped", "1 tablespoon sesame seeds", "1 handful peanuts", "Peanut Butter Dressing", "1/4 cup creamy peanut butter", "3 tablespoons water", "2 garlic cloves, peeled, minced", "2 tablespoons soy sauce", "1 tablespoon rice wine vinegar", "1 tablespoon sesame oil", "1 tablespoon agave syrup", "1/2 teaspoon salt", "1/4 teaspoon dried ginger", "1/4 teaspoon red pepper flakes", "1/4 teaspoon Chinese five spice"]

["Pour 6 cups of water into a medium pot and bring to a boil over high heat. Add the soba noodles, stir, and lower the heat to medium. Cook until al dente, about 6 minutes. Drain the noodles in a sieve and rinse under cold running water.", "Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.", "In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick.", "Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste."]

food52.com/recipes/41242-soba-noodle-salad-with-peanut-butter-dressing

0Gathered

["Salad ingredients", "noodles", "red pepper", "Persian cucumber", "carrot", "Italian parsley", "sesame seeds", "handful peanuts", "Peanut Butter", "peanut butter", "water", "garlic", "soy sauce", "rice wine vinegar", "sesame oil", "syrup", "salt", "ginger", "red pepper", "spice"]

Bean Sprout, Tomato & Baby Corn Salad

["Dressing", "1/2 teaspoon cumin seeds", "5 tablespoons olive oil", "2 tablespoons lemon juice", "1 small clove garlic, crushed", "salt & pepper to taste", "Salad", "8 cups baby spinach", "8 ounces mixed bean sprouts", "1 cup cherry tomatoes, halved", "1 cup baby corn pieces", "2 tablespoons red onion, thinly sliced", "1 handful Italian parsley, chopped"]

["In a small frying pan, toast the cumin on high heat for a minute or two, shaking the pan to move the seeds around. Place in your mortar, and crush with a pestle until coarsely ground. Place in a small bowl. Add the oil, lemon juice, garlic and salt and pepper. Whisk to blend. Set aside.", "Wash the spinach and dry in your salad spinner. Place into a large bowl and set aside in the fridge.", "Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the parsley and half of the dressing. Toss to coat. Refrigerate.", "When ready to serve, toss the spinach with the remaining dressing. Place onto a large platter. Top with the sprout mixture and serve immediately."]

food52.com/recipes/23334-bean-sprout-tomato-baby-corn-salad

0Gathered

["Dressing", "cumin seeds", "olive oil", "lemon juice", "clove garlic", "salt", "Salad", "baby spinach", "mixed bean sprouts", "cherry tomatoes", "red onion", "handful Italian parsley"]

Plum And Ricotta Tart (Torta Di Susine)

["2 1/2 cups (300 grams) plain flour", "7 ounces (200 grams) firm ricotta", "1/3 cup (70 grams) fine sugar", "2 tablespoons baking powder", "1 pinch of salt", "6 tablespoons (90 milliliters) milk", "4 tablespoons (60 milliliters) olive oil", "1 egg, beaten", "About 20 fresh plums, halved and seeds removed", "Butter for greasing"]

["Prepare the dough by combining the flour, ricotta, sugar, baking powder, and salt in a bowl. Stir in the milk, oil, and egg until you have a workable dough. If it's too dry, add a little more olive oil or milk, a tablespoon at a time. Roll the dough into a ball and let it rest while you prepare the plums.", "Roll out the dough to about an inch high to fit your chosen, well-buttered pan (I used a 26-centimeter/10-inch ceramic pie dish, but you can also do this as a rectangular cake, like a sheet cake). Lay the dough in the pan, pushing gently with fingers to even the surface. Lightly press the plum halves, cut side down, into the dough. Bake at 390\u00b0 F (200\u00b0 C) for 30 minutes or until the plums are soft and cooked and the top golden and springy."]

food52.com/recipes/30170-plum-and-ricotta-tart-torta-di-susine

0Gathered

["flour", "firm ricotta", "sugar", "baking powder", "salt", "milliliters", "olive oil", "egg", "fresh plums", "Butter"]

Angel Food Cake

["12 large egg whites", "2 tablespoons water", "1 1/4 cups superfine sugar", "pinch salt", "1 1/2 teaspoons cream of tartar", "2 tablespoons lemon zest (about one large lemon)", "1 1/2 teaspoons vanilla extract", "1 cup cake flour, sifted", "Whipped cream and berries, for serving"]

["Preheat the oven to 350\u00b0 F. Clean the bowl and whip of an electric mixer or a large glass bowl and the beaters of a hand mixer with white vinegar and wipe dry.", "Place the egg whites and water in the prepared bowl and whip on low speed until foamy, 1 to 2 minutes. In a small bowl, whisk the sugar, salt, and cream of tartar to combine.", "Raise the speed to medium, and begin to add the sugar mixture gradually, whipping to medium peaks. With such a large amount of egg whites this may take longer than you think, 8 to 10 minutes. Do not over-whip -- the egg whites should look soft and smooth, not clumpy or dry.", "Add the lemon zest and vanilla extract and beat just until combined.", "Add about a third of the flour, and fold to combine. This fold can be slightly more vigorous, as you're \"tempering\" the batter.", "Add the remaining flour in 2 to 3 additions, folding very gently to incorporate. Make sure there are no \"pockets\" of flour.", "Pour the batter into an ungreased tube pan and smooth gently with a small offset spatula (the batter will not even out on it's own in the oven like many cake batters do).", "Bake until the top is golden brown and the structure is set (it will spring back lightly when touched), 35 to 40 minutes.", "Invert the cake onto a cooling rack and cool completely. When the cake has cooled, turn it back upright run a sharp knife gently around the cake to loosen it. Do the same for the tube in the center. Turn the cake over again and it should release onto the cooling rack.", "Serve with berries and lots of whipped cream."]

food52.com/recipes/28734-angel-food-cake

0Gathered

["egg whites", "water", "sugar", "salt", "cream of tartar", "lemon zest", "vanilla", "cake flour", "cream"]

Cooking With Tea! Old Fashion Roasted Chicken

["6 Chicken Breast or one (1) whole chicken", "1 tablespoon Lapsang Souchong tea..ground down", "2 tablespoons Garlic powder, crushed or whole cloves(pressed)", "1 pinch salt to taste (Kosher or sea salt) optional", "1 pinch white or black pepper", "2 splashes oil of choice ( drizzled) or 1/2 stick of butter ( your choice)", "1 tablespoon onion powder or freshly sliced onions chopped", "set oven to 350 degrees", "20 mins -1 hour timing: 20 mins for breast only (until done and tender) do not over cook. Whole chicken place in oven for 1 hour depending on size. DO NOT OVER COOK MEAT! Check"]

["Rinse all chicken thoroughly. Remove excess fat. Skin can be removed if desired. When cooking whole chicken clean inside and outside removing any feathers, excess fat and unwanted guts.", "Pierce chicken with fork or slightly with a knife (point down and stick). This is so seasoning can penetrate into meat.", "Next ground down loose Lapsang Souchong tea. If you do not have a pestle and mortar, use a bowl and spoon to break up the tea as best you can into a coarse powder. You can also break tea up by using your clean fingers. Roll in between thumb and forefinger. Tea will aways be coarse using these methods.", "Now it is time to cook. Using whatever cooking dish or pan you prefer begin seasoning the Chicken. It does not matter in which order you choose to season your meat. Now you have removed the excess water off the chicken (leaving some moisture). Sprinkle the chicken with the above ingrediences( one at a time or you can place all DRY ingrediences into a shaker or bowl and season your meat. Always remember use the ingrediences to whatever your taste buds require. And do not heavily season all at once. Gradually increase seasoning to taste as you taste. A good cook always taste their creation as they go alone and before the finale. Viola!", "Using your dry ingredience season your chicken front and back or inside and outside. The seasoning should then be rubbed into the piecing holes.", "Then after all of your seasoning has been added to initial taste, spray , drizzle or rub oil onto chicken so that the dry ingredience will absorb some of the oil. DO NOT OVER OIL. For butter users let butter set until soft or you can melt butter down and let cool. Gently rub your whole chicken with the oil or butter to aid in an even tone color when cooking. The aroma should be slightly drifting upwards from the oily uncooked bird.", "NOW! it is time to cook. Once you have place it in the oven at 350 degrees you will begin to smell the garlic as the bird heats up. About 20 mins for chicken breast or until done but moist. Whole chicken about 1 hour or until done depending on size. REMEMBER to check chicken periodically to insure it is not getting over cooked. Save your drippings from the cooked bird it makes excellent gravy.", "Viola! Now add Rice or Potatoes and a Green Vegetable and dinner is served. Happy eating."]

food52.com/recipes/31007-cooking-with-tea-old-fashion-roasted-chicken

0Gathered

["Chicken", "Lapsang", "Garlic", "salt", "white", "choice", "onion", "hour timing"]

Creamy Ramps And Eggs

["Preparing the ramps", "4 bunches of ramps (abou 6-8 per bunch)", "2 tablespoons olive oil", "1/3 cup chicken or vegetable stock", "Preapring the sauce", "3 tablespoons usalted butter", "3 tablespoons flour (I used white whole wheat)", "1 1/2 cups milk", "1/4 cup heavy cream", "1 1/2 tablespoons Dijon mustard", "pinch nutmed", "2 tablespoons shredded paremesan cheese", "8 large eggs", "8 slices good bread", "8 slices ham (optional)"]

["Clean the ramps and cut in half: bulb plus stem is one half, the leaves is the other half. Heat a skillet with olive oil and broth over medium heat. Add the ramp bulb/stem pieces, cook for a few minutes, then cover with the leaves. Cover and cook until the bulbs are soft about 15 minutes. \r\n Remove from heat, place on a platter lined with paper towels and let cool.", "Preheat oven to 350\u00b0F. Butter 2 gratin pans..\r\nNext, prepare the Bechamel sauce. Melt the butter in medium saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, cream, mustard, and nutmeg and bring to boil, whisking constantly. Boil sauce 1 minute; season with salt and pepper. Mix \r\nStack and slice the cooked ramp leaves into 1 inch pieces, Mix into the bechamel sauce.\r\n\r\nDivide the creamed greens mixture to form a shallow layer in the gratin pans.\r\nDecorate the tops with the cooked ramp bulbs.\r\nBreak 4 eggs on top of each creamy greens layer, being careful not to break yolks.\r\nTop with the Parmesan cheese, salt and pepper.,\r\nBake until egg are just set.\r\n \r\nServe each portion (one egg over greens) over a slice of buttered toast, and if desired, put a slice of ham or prosciutto over the toast, before spooning the creamed ramps and egg on top."]

food52.com/recipes/4339-creamy-ramps-and-eggs

0Gathered

["ramps", "bunches of ramps", "olive oil", "chicken", "sauce", "butter", "flour", "milk", "heavy cream", "mustard", "nutmed", "paremesan cheese", "eggs", "bread", "ham"]

Dilled Cucumbers With Yogurt Dressing

["2 cucumbers, unpeeled, sliced thin", "1/2 teaspoons black pepper", "2 tablespoons white wine vinegar", "1 tablespoon sugar", "1/2 teaspoons salt, optional", "1 cup nonfat plain yogurt", "2 tablespoons fresh dill, chopped", "4 green onions, light green parts only, finely chopped"]

["Place cucumber slices in a bowl and add pepper, vinegar, and sugar. Gently stir to coat cucumbers and marinate for 15 minutes while you prepare the dressing.", "For dressing, stir together the yogurt, dill, and green onions.", "Drain cucumbers, then add to dressing and stir to blend. Garnish with dill.", "Per serving: 86 calories, 5 gm protein, 15 gm carbohydrate, 0 gm fat, 4 gm cholesterol, 1 gm fiber, 340 mg sodium (50 mg sodium without salt)"]

food52.com/recipes/22561-dilled-cucumbers-with-yogurt-dressing

0Gathered

["cucumbers", "black pepper", "white wine vinegar", "sugar", "salt", "nonfat plain yogurt", "fresh dill", "green onions"]

Easy Home Made Vegetable Stock

["5 quarts filtered water", "3 medium carrots", "1 leek", "2 celery branches", "2 medium yellow or red onions", "1 dry bay leaf", "10 sprigs parsley with stems", "10 sprigs fresh thyme", "10 black peppercorns", "5 cloves"]

["Peel and wash carrots and cut in 3. Peel onions (red onions have a stronger flavour so if you want a more neutral taste use the blond variety). Wash the celery branches and cut off any leaves. Cut in half crosswise. Remove dark green part of leek, outer leaves and the bottom. Cut in the middle lengthwise and wash thoroughly to remove any sand and dirt. Wash the parsley and discard any yellow leaves. Wash thyme to remove dirt or dust.", "Put a 7.5 quart pot with 5 quart of water over medium heat and bring to a boil.", "Add all the vegetables, the herbs, peppercorns and cloves. Bring to a boil, then reduce heat to minimum and let simmer uncovered for 3 hours, until it has reduced to more or less 1/3.", "Strain the stock into a beacker and allow to cool.", "Clear one shelf of your freezer to be able to freeze the molds of stock.", "Choose any size of silicone molds you want, the best is to make several sizes for several different purposes. Set the silicone molds on a hard base you can put in the freezer, fill the molds almost to the rim.", "Freeze the stock for a minimum of one day. Remove the frozen stock from the molds and put in plastic bags, divided per size and freeze for up to 3 months.", "When using the stock remember that it is quite concentrated in flavour. Allow to defrost or at room temperature or in microwave or simply put in a pan with a tablespoon of water and let defrost over very low heat.", "Note: the stock has no salt so remember to season it before using."]

food52.com/recipes/1776-easy-home-made-vegetable-stock

0Gathered

["water", "carrots", "leek", "celery", "onions", "bay leaf", "parsley", "thyme", "black", "cloves"]

Strawberry Pineapple Fool

["2 cups whipping cream", "14 ounces tin condensed milk", "1 pound strawberries, sliced", "15 ounces tin, pineapple tidbits", "6 ounces pack strawberry jello", "3 ounces pack strawberry jello for jugglers"]

["If you are going to make the jello heart toppers, follow the instructions on the pack but use only half the amount of boiling water. Mix until dissolved and pour in a tray and chill in the fridge atleast 3 hours. Then using little cookie cutters, cut out desired shapes.", "Follow the directions on your jello pack and make the jello and chill in the fridge till set.", "Once the jello is chilled and firm, prepare the rest of the dessert.", "Place the strawberries and pineapple in a large bowl and mix in the condensed milk.\r\nLet macerate for 10 minutes.", "Whip the heavy cream until stiff peaks form.", "Break up the set jello into chunks and mix with the fruit and condensed milk", "Fold the whipped cream gently but thoroughly into the fruit and jello mixture", "Spoon into individual bowls if desired, and chill.\r\nServe within a couple of hours.\r\nTop with the jello jigglers before serving."]

food52.com/recipes/20860-strawberry-pineapple-fool

0Gathered

["whipping cream", "condensed milk", "strawberries", "pineapple", "pack strawberry jello", "pack strawberry jello"]

Lamb Chops With Blood Orange And Mint Compote And Feta Mash Potatos

["1 large russet potato", "1 dash milk", "1 teaspoon butter", "1/4 cup feta cheese ( i used bulgarian)", "1 pinch of white pepper", "2-3 lamb rib chops", "1 small handfuls fresh mint", "1/2 blood orange peeled and chopped into bite size pieces", "1 pinch dried rosemary", "1 clove of garlic", "kosher salt", "1 splash white wine", "1 teaspoon sugar"]

["boil potato's for 30-40 min or for one person place whole potato in microwave for 9 minutes ( this method works great for cooking potato's)", "meanwhile saute in a non stick pan a small handful of mint the chopped blood orange, pinch of salt a tsp of sugar and a splash of wine and cook a few minutes until wine reduces and mint is wilted.", "in an other saute pan put 1 smashed garlic clove and a dash of olive oil. Rub chops with salt and blk pepper and sear on each side for about 2-4 minutes (depending on size) on med- hight heat, remove from pan to rest briefly", "whip the potato's, feta cheese a knob of butter, a splash of milk, and white pepper, briefly in a food Processor or by hand do not over whip", "plate dish , place chops over a serving of the mash potato's and pour the mint, blood orange compote over the top of lamb chops.garnish with fresh spring of mint"]

food52.com/recipes/3498-lamb-chops-with-blood-orange-and-mint-compote-and-feta-mash-potatos

0Gathered

["potato", "milk", "butter", "feta cheese", "white pepper", "chops", "mint", "orange", "rosemary", "clove of garlic", "kosher salt", "white wine", "sugar"]

Steak, Mushroom And Oyster Pie

["5 ounces pearl onions ( 20 to 25)", "2 slices bacon, chopped", "2 tablespoons butter, divided", "2 pounds boneless beef ribeye cut into one inch cubes", "Instant flour (Wondra) for dusting the beef and more for thickening later", "1 minced garlic clove", "8 ounces beef stock", "8 ounces brown ale", "1 bay leaf", "8 ounces brown or white button mushrooms, halved if large", "1 dozen freshly shucked oysters", "Salt and pepper for seasoning", "1 sheet puff pastry from a 17.3 ounce package", "1 beaten egg"]

["Prep the pearl onions by cutting off the root end of each and then placing them in a pan of boiling water for about 30 seconds. Drain and when cool enough to handle, slip off the skins and then set aside.", "In a 4 to 5 quart Dutch oven, cook the bacon in one tablespoon of the butter until relatively crisp. Remove the bacon with a slotted spoon to paper toweling, leaving the rendered bacon fat in the Dutch oven.", "Season the beef cubes with salt and pepper and then dust them with some instant flour. Brown the cubes, in batches, in the bacon fat until well browned. Remove each batch to a bowl.", "Add the second tablespoon of butter to the pot along with the minced garlic and saute for about 30 seconds.", "Pour the beef stock and ale into the pot, add the bay leaf and simmer for about 5 minutes while scraping the browned bits up from the bottom of the pot.", "Return the beef, along with any accumulated juices, and the bacon to the pot. Bring up to the boil and then down to a simmer. Simmer, covered for about 30 minutes, stirring occasionally.", "After 30 minutes, add the mushrooms and pearl onions. Stir and simmer for 5 more minutes. Taste and adjust for seasoning with salt and pepper if need be.", "Using a large slotted spoon, lift the meat, mushrooms and onions out of the pot and transfer to a 2.5 - 3 quart baking dish. Fish out the bay leaf . Reheat the \"gravy\" that you've left in the pot and thicken with more instant flour.", "Pour the gravy over the meat mixture, let cool for a few minutes, and then scatter the oysters over the top (if some of your oysters are extremely large, cut them in half). Push the oysters down into the casserole and then to be safe, sprinkle in a little more of the instant flour.", "Prep the puff pastry by rolling it long enough to cover the baking dish. You can either just cover the dish with the pastry and crimp along the edges or cut into strips and create a lattice pattern as I did. If you just cover, make sure to vent the pastry.", "Brush the pastry with a little of the beaten egg and then bake in a preheated 400F oven for 40 to 50 minutes until the top is golden and the stew is bubbly. Let rest for about 10 minutes before serving.", "NOTE: You can use beef chuck for this but it will require you to probably double the beer and stock amounts and simmer for over an hour."]

food52.com/recipes/18459-steak-mushroom-and-oyster-pie

0Gathered

["pearl onions", "bacon", "butter", "boneless beef ribeye", "flour", "garlic", "beef stock", "brown ale", "bay leaf", "brown", "freshly shucked oysters", "Salt", "pastry", "egg"]

Zucchini And Chicken Meatballs With Fresh Herbs

["Zucchini and Chicken Meatballs with Fresh Herbs", "1 large zucchini", "2 teaspoons coarse sea salt", "2 cloves garlic", "1/4 cup loosely packed mint leaves", "1/4 cup loosely packed cilantro leaves", "2 tablespoons loosely packed parsley leaves", "2 pounds ground chicken (dark meat)", "3 green onions, green part only, thinly sliced", "2 tablespoons finely grated parmesan", "1/4 cup almond meal", "2 tablespoons cumin seed, toasted and ground", "1/2 teaspoon chile flakes", "1 large egg", "Olive oil for sauteing", "1/2 cup loosely packed mixed herbs such as mint, cilantro, parlsey, dill or basil (I used cilantro and dill)", "Finely grated lemon zest, to garnish", "Garlic-Sumac Yogurt, to serve (recipe below)", "Garlic-Sumac Yogurt", "2 cups Greek yogurt", "2 cloves garlic, grated on a microplane or minced", "2 teaspoons ground sumac (optional)", "2 tablespoons best quality extra virgin olive oil", "1 teaspoon finely grated lemon zest", "2 teaspoons lemon juice", "Generous pinch sea salt"]

["Notes: \r\n- I always double grind the meat when I'm making meatballs; it yields a more tender, juicy meatball that is less likely to fall apart when you cook it. I either ask the butcher to do it for me or just throw regular ground meat in my food processor for about 20 seconds to get a finer texture and more even distribution of fat. Of course, it's not the end of the world if you don't double-grind the meat, but I find it makes a much better meatball. \r\n- If you don't have a food processor, you can ask your butcher to double grind the chicken. Grate the zucchini on the large holes of a box grater before salting and draining. Then mince the garlic by hand and roughly chop the herbs before adding them to the ground chicken. \r\n- These meatballs freeze beautifully. Once you have them formed, put them on a parchment-lined sheet pan and place them in the freezer. Once frozen, transfer the meatballs to a resealable bag. They will keep for up to two months in the freezer. They can be browned from frozen, but will require more time in the oven.\r\n- If you don't need these meatballs to be gluten-free, you can replace the almond meal with dried breadcrumbs.", "Grate the zucchini using the shredding disk of your food processor. Place the grated zucchini in a colander or a mesh strainer set over a bowl. Sprinkle with 1 teaspoon of the salt. Set aside to drain for at least 15 minutes.", "Place the drained zucchini in a clean kitchen towel and wring to dry. You want to remove as much water as possible so your meatballs don't fall apart when you cook them. Place the zucchini in a large mixing bowl.", "Remove the shredding disk from your food processor and insert the s-shaped blade. Add the garlic and process to roughly chop it. Add the mint, cilantro and parsley and process until roughly chopped. Add the chicken and process for 20 seconds more, until the fat is more evenly distributed in the meat. Transfer the chicken mixture to the bowl with the zucchini. Add the green onion, 1 more teaspoon of salt, the parmesan, almond meal, ground cumin, chile flakes and egg. Mix well to combine. Use a two-tablespoon scoop to shape the mixture into balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.", "Preheat the oven to 400F.", "Heat a large, heatproof skillet (preferably cast iron or carbon steel) over medium heat. Add enough olive oil to generously coat the bottom. When the oil is shimmery, add the meatballs. Cook, turning as necessary until the meatballs are nicely browned, adding more oil to the pan if necessary.", "Transfer the pan to the oven and cook until the meatballs are no longer pink in the middle, about 10 minutes longer. (You can cut into one to check doneness.)", "To serve, sprinkle the meatballs with fresh herbs and lemon zest and accompany with Garlic-Sumac Yogurt.", "Makes about 30 meatballs, 6-8 servings.\r\n\r\nAdapted from Yotam Ottolenghi and Sami Tamimi, Turkey and Courgette Burgers", "Combine all the ingredients in a medium bowl and whisk well to combine. Taste and adjust seasonings to taste.", "Makes about 2 cups."]

food52.com/recipes/50222-zucchini-and-chicken-meatballs-with-fresh-herbs

0Gathered

["Zucchini", "zucchini", "salt", "garlic", "mint", "cilantro", "parsley", "ground chicken", "green onions", "parmesan", "almond meal", "cumin", "chile flakes", "egg", "Olive oil", "mint", "lemon zest", "Garlic", "Garlic", "Greek yogurt", "garlic", "ground sumac", "olive oil", "lemon zest", "lemon juice", "Generous"]

Banana Coconut Pancakes

["Batter", "1 ripe banana", "1/2 cup coconut milk", "2 eggs", "1/3 cup all-purpose flour", "1 teaspoon vanilla extract", "1 teaspoon cinnamon", "1/2 teaspoon baking soda", "1/4 cup coconut flakes", "Coconut Whipped Cream", "1 cup heavy whipping cream", "1/4 cup coconut cream", "2 tablespoons powdered sugar", "2 tablespoons coconut flakes"]

["Mash banana into medium mixing bowl. Beat in eggs, coconut milk, vanilla.", "Add in flour, baking soda, cinnamon, coconut flakes to liquid mixture and whisk until smooth.", "Spray skillet with coconut oil and turn onto medium heat. Using 1/4 c. measuring cup, pour batter into pan and cook pancake on both sides until browned. Let cool.", "For whipped cream, beat heavy cream, coconut cream, and powdered sugar with beater until stiff peaks begin to form. Fold in coconut flakes and top pancakes."]

food52.com/recipes/40814-banana-coconut-pancakes

0Gathered

["Batter", "banana", "coconut milk", "eggs", "flour", "vanilla", "cinnamon", "baking soda", "coconut flakes", "Coconut Whipped Cream", "heavy whipping cream", "coconut cream", "powdered sugar", "coconut flakes"]

Nutella Baileys Brownie Cake

["Brownies", "5 eggs", "13 ounces Nutella (a small jar)", "1 shot Baileys Irish Cream", "Baileys caramel sauce (optional)", "1/2 cup granulated sugar", "1 tablespoon butter", "a pinches of salt", "1/2 cup Baileys Irish Cream", "milk or cream (up to 1/2 cup)", "Vanilla ice cream"]

["Preheat oven to 355 degrees Fahrenheit.", "With an electric mixer beat the eggs until tripled in volume and fluffy, about 5 minutes. Add a shot of Baileys and continue to mix until just combined.", "Remove the lid and seal from Nutella jar and microwave for 30 seconds to soften. Pour Nutella into a large mixing bowl. Fold the egg mixture gently with a spatula into Nutella, one-third at the time.", "Transfer into a greased 9\" round or square baking pan. Bake for 20-25 minutes, or until top is set.", "Put the butter, sugar, and salt in a saucepan. Heat over medium heat until the sugar melts and turns golden brown in color, stirring occasionally. Remove the pan from the heat and add Baileys (sugar will harden). Return to the stove and cook, stirring as needed, until the sugar melts and combines with the Baileys to make a thick caramel.", "Add milk or cream as needed, until you have thinner sauce. The sauce will thicken significantly as it cools. Let cool at room temperature. Refrigerate the unused sauce. Reheat as necessary and add more milk until you have pliable consistency.", "To serve, top the brownie slices or squares with ice cream and drizzle with sauce."]

food52.com/recipes/60010-nutella-baileys-brownie-cake

0Gathered

["Brownies", "eggs", "Nutella", "Irish Cream", "caramel sauce", "granulated sugar", "butter", "salt", "Irish Cream", "milk", "Vanilla ice cream"]

Arugula Salad Pizza

["Whole Grain Pizza Dough*", "1/3 cup Marinara Sauce", "1 1/2 teaspoons Dried Oregano", "1 cup Shredded Plant-Based Cheese", "2 cups Mixed Fresh Arugula and Baby Spinach", "1 1/2 cups Fresh Yellow Cherry Tomatoes, Halved", "1/2 Medium Red Bell Pepper, Diced", "1 Ripe Medium Avocado, Sliced", "1/4 cup Roasted Pistachios", "1 tablespoon Balsamic Vinegar", "1 tablespoon Extra Virgin Olive Oil", "Cornmeal for Sprinkling"]

["Preheat the oven to 350\u00b0F (180\u00b0C). Roll out the pizza dough to fit a 14-inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit dough on top.", "Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust is golden and firm to the touch.", "At the last minute before serving, remove the crust from the oven and top with the arugula and baby spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.", "Drizzle with the vinegar and olive oil. Serve immediately.", "*Note: You may prepare your own pizza dough following this procedure: Stir together 3/4 cup warm (110\u00b0F/43\u00b0C) water, 11/2 teaspoons active dry yeast, and 1 teaspoon honey in a medium bowl. Let stand for ten minutes. Stir in 11/2 teaspoons extra virgin olive oil and 13/4 cups whole wheat flour. Tip the dough onto a lightly floured surface and knead for ten minutes. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, then proceed with step 1 of the recipe."]

food52.com/recipes/33814-arugula-salad-pizza

0Gathered

["*", "Marinara Sauce", "Oregano", "Cheese", "Arugula", "Fresh Yellow Cherry Tomatoes", "Red Bell Pepper", "Avocado", "Pistachios", "Balsamic Vinegar", "Olive Oil", "Cornmeal"]

Healthy Avocado Potato Salad With Fresh Dill

["1.5 lbs small golden Yukon potatoes", "1 ripe avocado", "2 tablespoons Dijon mustard", "2 tablespoons red onion, finely diced", "2 tablespoons Fresh Dill, chopped very small", "1/2 cup cucumber, peeled and diced very small", "2 tablespoons celery, chopped very small", "2 tablespoons red bell pepper, chopped very small", "1 juice of 1 lemon", "1/4-1/2 teaspoons Kosher salt", "1/2 + teaspoons freshly ground black pepper"]

["Wash potatoes well, chop in 1\" cubes. Add 2\" water to a large sauce pot, place potatoes in a steamer basket. Bring water to a boil over high heat, then reduce heat and cover. Steam for 10 minutes or until potatoes are fork tender.", "In a large bowl, mash avocado, add lemon juice, Dijon mustard, red onion, cucumber, celery, red bell pepper, dill and Kosher salt. Gently stir until nicely blended. Fold in potatoes and chill. Before serving, add freshly ground pepper."]

food52.com/recipes/29464-healthy-avocado-potato-salad-with-fresh-dill

0Gathered

["golden Yukon potatoes", "avocado", "mustard", "red onion", "Fresh Dill", "cucumber", "celery", "red bell pepper", "lemon", "Kosher salt", "+"]

Roasted Brussels Sprouts With Hazelnuts And Pomegranate

["1/2 pound brussels sprouts", "1 tablespoon canola oil", "1 teaspoon pomegranate molasses", "1/4 teaspoon salt", "1/8 teaspoon white pepper", "1/4 cup toasted and chopped hazelnuts", "1/4 cup pomegranate arils", "1 teaspoon olive oil"]

["Heat an oven to 400 F.", "Wash and dry the brussels sprouts. Remove any dark outer leaves and cut off the stem. Cut each one in half, leaving very small ones whole.", "In a large bowl, toss the brussels sprouts with the canola oil, pomegranate molasses, and salt.", "Spread the brussels sprouts cut-side down on a foil-lined baking sheet. Roast them on the middle rack of the oven until the cut sides are golden brown and the outer leaves are browned, about 30 minutes.", "Return the roasted brussels sprouts to the bowl and toss them with the olive oil, pepper, nuts, and pomegranate arils. Serve immediately"]

food52.com/recipes/1266-roasted-brussels-sprouts-with-hazelnuts-and-pomegranate

0Gathered

["brussels sprouts", "canola oil", "pomegranate molasses", "salt", "white pepper", "hazelnuts", "pomegranate arils", "olive oil"]

Grilled Pesto Chicken

["boneless, skinless chicken breasts", "prepared pesto", "salt, pepper, oil for the grill"]

["Preheat a grill or grill pan to medium heat and oil the grill. Sprinkle as many pieces of chicken as you are using with salt and pepper.", "When the grill is hot, place the chicken on the grill and let it cook over halfway without disturbing it, about 20 minutes for 2-inch thick pieces of chicken.", "Flip the chicken and spread about 2 tablespoons of pesto on each piece, enough to form a coating of pesto. Let the chicken finish cooking through on the second side without disturbing it, 10-15 minutes.", "Serve the chicken immediately with your favorite dinner. Enjoy!", "Notes\r\n\r\nI portion one large chicken breast (anything over 8 ounces) for two people. How many people you are serving will dictate how much chicken and pesto you need.\r\n\r\nFor quicker cook time, cut the pieces of chicken in half through the breast to form 2 thinner pieces. Chicken an inch or less thick will cook through in a little less than half the time."]

food52.com/recipes/73603-grilled-pesto-chicken

0Gathered

["chicken breasts", "pesto", "salt"]

Parsnip And Potato Mash

["2 large garlic cloves, peeled", "2 pounds parsnips, peeled and cut into 1-inch pieces", "12 ounces yellow potato, peeled and cut into slightly larger pieces than the parsnips", "4 to 6 cups chicken stock (homemade or low sodium)", "Salt", "3/4 cup creme fraiche", "2 tablespoons unsalted butter, softened", "Large pinch freshly grated nutmeg", "Lots of freshly ground black pepper"]

["Combine the garlic, parsnips, potato and enough stock to cover the vegetables in a large saucepan. Add a generous pinch of salt and bring to a boil over high heat. Reduce the heat and simmer for about 20 minutes, until the vegetables are quite tender.", "Scoop out about a cup of the hot stock and set aside. Drain the vegetables and return them to the pot. Mash with the creme fraiche and butter, leaving the mixture slightly chunky. (You can use a food mill or a ricer if you prefer a smooth puree.) If the mash seems at all dry, stir in some of the leftover stock, and keep the rest for just before serving.", "Stir in the nutmeg and season with salt and pepper to taste. Keep warm and covered, reheating over medium-low heat just before serving and adding a little more stock if necessary. This can be made a day or two ahead of time and refrigerated."]

food52.com/recipes/8188-parsnip-and-potato-mash

0Gathered

["garlic", "parsnips", "yellow potato", "chicken stock", "Salt", "cr\u00e8me fra\u00eeche", "unsalted butter", "nutmeg", "ground black pepper"]

Spicy Sausage, Chickpea, Kale, And Pasta Soup

["1-2 tablespoons olive oil", "30 ounces canned chickpeas (2 cans)", "28 ounces peeled whole tomatoes (1 large can or 2 small cans)", "1 pound cooked sausage, sliced, or raw sausage, removed from casing and crumbled", "1 small onion, chopped", "4 garlic cloves, diced", "1 tablespoon fresh rosemary, chopped", "1/2 teaspoon dried thyme", "1/2 teaspoon dried basil", "1/2 teaspoon dried red chili flakes, or to taste", "1 bunch lacinato kale, center ribs removed & leaves thinly sliced, or 5 ounces baby spinach", "1/4 cup white wine", "5 cups chicken broth", "1/2 pound whole wheat penne (or other short pasta)", "1/2 cup grated Parmesan cheese, plus a small piece of the rind", "1/3 cup chopped parsley, to garnish"]

["Puree one can of garbanzo beans with their liquid together with the canned tomatoes in a blender.", "Strain and rinse the remaining can of beans.", "Heat the oil in a large pot over medium heat and saute the sausage until browned, about 5 minutes.", "Add onion, garlic, rosemary, thyme, basil, salt, pepper and chili flakes to the pan.", "Saute about 8 minutes, until the onions are soft and golden brown, then add kale and saute an additional 2 minutes.", "Add white wine and simmer until liquid is reduced, about 5 minutes.", "Add bean and tomato puree, remaining beans, broth, parmesan rind and pasta.", "Simmer until pasta is tender and mixture is thick, stirring occasionally, about 20 minutes (add more broth if necessary).", "Mix in 1/4 cup cheese and adjust seasoning to taste.", "Ladle into soup bowls and top with remaining cheese and parsley.", "Serve with toasted bread rubbed with garlic."]

food52.com/recipes/25751-spicy-sausage-chickpea-kale-and-pasta-soup

0Gathered

["olive oil", "chickpeas", "tomatoes", "sausage", "onion", "garlic", "fresh rosemary", "thyme", "basil", "red chili", "lacinato kale", "white wine", "chicken broth", "whole wheat penne", "Parmesan cheese", "parsley"]

Banana & Dulce De Leche Empanadas

["1 Argentinian Dulce de Leche Repostero (for Bakery)", "12 pieces empanada dough", "3 pieces Banana", "1/2 cup brown sugar", "1/2 cup melted chocolate to decorate"]

["Cut the bananas into slices", "Put some butter in a pan, add the banana slices and the brown sugar. Mix everything until caramelized.", "Put the empanadas in a greased pan, and bake them in a 400 preheated oven. When they are gold, they are ready!", "Let them cool in a rack, and draw some chocolate lines over them. Simple and delicious!"]

food52.com/recipes/49690-banana-dulce-de-leche-empanadas

0Gathered

["empanada", "Banana", "brown sugar", "chocolate"]

Pear Soup With Pancetta And Blue Cheese

["5 ounces pancetta, cut into small pieces", "1 tablespoon butter", "1 large yellow onion, peeled and chopped", "1 clove garlic, sliced", "1/2 pound potatoes, peeled and cut into small cubes (around 1/2 inch)", "1 medium-small carrot, cut into small cubes", "1 tablespoon maple syrup", "5 pears - I used bartlett - peeled, cored, and cut into 1 inch chunks", "1 1/2 teaspoons salt", "1/2 teaspoon chopped fresh thyme", "1/2 teaspoon chopped fresh sage", "1/4 teaspoon freshly ground nutmeg", "3 cups mildly flavored vegetable or chicken broth", "1/2 cup creme fraiche", "crumbled blue cheese (a creamy, potent raw milk one is best, if you can get it) for serving", "salt and ground white pepper to taste"]

["In a large soup pot, fry the pancetta bits until crispy. Remove with a slotted spoon and put on a plate lined with a paper towel to drain.", "Pour off all but one Tablespoon of the fat in the pot (you don't want to use all of it because then it will overpower the pear), and add in the butter. Heat over medium until foaming. Then, stir in the onion, turn the heat down to medium-low, cover and cook, stirring occasionally, for 10 minutes, until the onion is soft. You basically want the onion to sweat and soften without browning.", "Stir in the garlic, potato, and carrot, cover again. Turn the heat to medium and cook another 10 minutes. Then, add in the maple syrup, pear, 1 1/2 tsp. salt, thyme, sage and nutmeg. Cook, stirring frequently for 5 minutes to get the pear all coated with the syrup and other flavors.", "Add in the broth, bring to a boil, then turn down to a simmer and cook, covered, until the potatoes and pears are soft, about 15 minutes.", "Blend in batches until smooth. Then return the blended soup to the pot and stir in the creme fraiche. Taste and add salt and white pepper to taste.", "Serve with the pancetta bits and blue cheese for sprinkling on top."]

food52.com/recipes/14443-pear-soup-with-pancetta-and-blue-cheese

0Gathered

["pancetta", "butter", "yellow onion", "clove garlic", "potatoes", "carrot", "maple syrup", "salt", "thyme", "fresh sage", "freshly ground nutmeg", "mildly flavored", "creme fraiche", "blue cheese", "salt"]

Leek And Cheese Rolls With Anchovies Topping

["yeast dough", "1 cup tomato paste", "2 tablespoons olive oil", "3 tablespoons small diced anchovies", "1/2 cup small diced leek", "1 cup shredded cheddar cheese", "1/4 cup sliced olives", "1/4 cup bacon cut into small pieces", "1 teaspoon salt", "1 teaspoon pepper", "1 teaspoon thyme"]

["For yeast dough: 375ml (1 1/2 cups) warm water, 2 teaspoons (7g/1 sachet) dried yeast, Pinch of sugar, 600g (4 cups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. \r\nPreparation:\r\nCombine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or until double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast mixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. Cover and leave aside for at least one hour or until the dough doubles in size. \r\ncups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. \r\nPreparation:\r\nCombine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or \r\n\r\nuntil double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast \r\n\r\nmixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. \r\n\r\nCover and leave aside for at least one hour or until the dough doubles in size.", "Topping: Mix the tomato paste with oil, salt, pepper, thyme and the anchovies.", "When the dough doubled in size remove half of the dough to a flour-dusted surface and start to roll into an 18-by-14-inch rectangle. Brush dough with the tomato mix, sprinkle with leek, cheese, bacon and olives and then tightly roll dough into a log. Cut dough into 1/2 inch pieces. Sprinkle with poppy seeds. Place on a baking sheet lined with parchment paper. Bake at 450 for 10-15 minutes, or until the dough is golden brown."]

food52.com/recipes/26859-leek-and-cheese-rolls-with-anchovies-topping

0Gathered

["yeast", "tomato paste", "olive oil", "anchovies", "leek", "cheddar cheese", "olives", "bacon", "salt", "pepper", "thyme"]

Apple Ginger Hot Toddy

["2 cups apple cider", "pinch of cloves", "2 cinnamon sticks", "4 cardamom pods", "pinch of black peppercorns", "inch of ginger root (sliced)", "2 tablespoons ginger syrup", "2 shots whiskey (I like Jameson)", "lemon slices (for garnish)"]

["Add 1 tablespoon of ginger syrup to each mug.", "In a pot, add apple cider, cloves, cinnamon sticks, cardamom pods, peppercorns, and ginger root. Bring to a simmer. Let sit for 10 minutes.", "Pour mixture from pot to mugs.", "Add a shot of whiskey to each mug and garnish with a slice of lemon to float on top of your drink. Enjoy!"]

food52.com/recipes/8446-apple-ginger-hot-toddy

0Gathered

["apple cider", "cloves", "cinnamon sticks", "cardamom pods", "ginger root", "ginger syrup", "shots whiskey", "lemon slices"]

Blt Wedge Salad With Silky-Smooth Creamy Avocado Dressing

["Dressing Ingredients", "1 ripe avocado, pitted and peeled", "1 teaspoon chopped fresh tarragon", "2 tablespoons fresh lemon juice", "2 tablespoons EVO", "salt and pepper to taste", "3-6 tablespoons filtered water", "Salad Ingredients", "iceberg lettuce wedge", "bacon", "tomato", "feta", "parsley"]

["Scoop avocado flesh into mini processor or immersion blender cup.", "Add lemon juice, tarragon, and oil and process until smooth.", "Season with salt and pepper.", "Add enough filtered cold water until you reach desired consistency.", "Allow 30 minutes for flavors to come together. Refrigerate until ready to serve.", "Cut wedge(s) from iceberg lettuce and plate.", "Top with Creamy Avocado Dressing.", "Add bacon, tomato, shallot and feta cheese as desired.", "Garnish with fresh parsley if desired."]

food52.com/recipes/29790-blt-wedge-salad-with-silky-smooth-creamy-avocado-dressing

0Gathered

["Dressing Ingredients", "avocado", "tarragon", "lemon juice", "EVO", "salt", "water", "Salad Ingredients", "bacon", "tomato", "feta", "parsley"]

Brisket Empanadas

["Guajillo Pepper Sauce, Brisket, and Mexican Sofrito", "10 dried gujaillo peppers", "3 whole cloves", "2 whole garlic cloves", "1/2 teaspoon ground cumin", "1/2 cup salt, plus 1/2 tablespoon", "1/2 cup vinegar", "3 pounds brisket", "1/2 cup onion, diced", "1/2 cup canned diced tomatoes", "2 tablespoons jalapenos, diced", "2 tablespoons cilantro, chopped", "1 tablespoon olive oil", "Empanada Dough and Assembly", "1 1/2 cups flour", "1/2 tablespoon salt", "1/2 teaspoon baking powder", "3 tablespoons melted butter", "1/2 cup water", "Canola oil, for frying"]

["In a large pot over high heat, add the peppers, cloves, garlic, cumin, and 1/2 cup salt and cover them with water.", "Bring the mixture to a boil and then remove from heat and set aside for 10 minutes.", "After 10 minutes, blend in a blender until smooth, an then strain into a large bowl or container. Add the vinegar and then set aside.", "Heavily season the brisket with salt and pepper, and then in a large pot on the stovetop, sear it in on all sides. Add the guajillo sauce to the pot and then cook it over medium-low heat with the lid on for 3 hours, and then lid-off for an additional 2 to 3 hours. The brisket is done when you can take two forks and very easily rip apart the meat.", "Remove the cooked brisket from the guajillo sauce and shred it on a cutting board and add it to a bowl. Feel free to save the remaining guajillo sauce for another use!", "In a pan over medium-high heat, saute the onion, tomatoes, jalapenos, cilantro, 1/2 tablespoon salt, and olive oil. Cook for 10 minutes or so until the onions are translucent. Remove from heat and then add to the brisket.", "In a large bowl, mix together with a wooden spoon or spatula the flour, salt, baking powder, and melted butter until it comes together.", "Add the water and egg and mix for about a minute more.", "Knead the dough until it's stiff, and then roll it out with a rolling pin to about 1/8-inch thickness. Using a cookie cutter, make individual empanada dough shapes.", "Preheat about 2 cups of canola oil to 350\u00b0F. Place 1 1/2 ounces of brisket mixture in the middle of each dough shape, fold them in half, and seal by pressing the edges with a fork.", "Fry the empanadas until both sides are golden brown-remove from the heat to a paper towel-lined plate. Enjoy immediately!"]

food52.com/recipes/61099-brisket-empanadas

0Gathered

["Pepper Sauce", "gujaillo peppers", "cloves", "garlic", "ground cumin", "salt", "vinegar", "brisket", "onion", "tomatoes", "jalapenos", "cilantro", "olive oil", "Empanada", "flour", "salt", "baking powder", "butter", "water", "Canola oil"]

Tarte Tatin Aux Pommes

["1 sheet (about 8 ounces) frozen puff pastry (preferably all-butter), thawed", "1 stick (8 Tbls.) unsalted butter", "3/4 cup sugar", "1 tablespoon pistachio oil, optional", "8 sweet, firm apples (such as Fuji, Gala or Golden Delicious), peeled, cored and quartered"]

["Center a rack in oven and preheat oven to 375 degrees. Choose a 9- or 10-inch ovenproof skillet - we like cast iron - or, if you've got one, a tarte Tatin pan. Line a small baking sheet with parchment or a silicone mat.", "Working on a floured surface, roll puff pastry out until it is about 1/8 inch thick (it can be thicker, if you'd like). Using a paring knife, cut dough into a circle that is 1-inch larger than diameter of the pan you're using. Prick dough all over with tines of a fork and transfer it to baking sheet. Cover dough and refrigerate it while you work on apples.", "Melt butter in skillet over medium heat. Tilt pan so that the sides have a thin coating of melted butter. Sprinkle sugar over butter and remove from heat.", "Fit a layer of apples into skillet, putting apples into pan rounded side down and making concentric circles. It's important to pack in the apples - they will shrink as they cook, so you want to make sure they are snug in the pan. When you've got a tight single layer, cut remaining apple quarters in half (if you have some left) and scatter them over first layer.", "Put pan over medium heat and cook until sugar turns a deep caramel color. It will likely take about 15 minutes, more or less, but you may have to lower heat after a bit as to not burn sugar. Remove from heat. Drizzle pistachio oil over cooked apples. Remove pastry from fridge and center it over fruit, loosely tucking in any overhang (it's okay if you have a double layer of dough around edges), or not - the oven's heat will shrink pastry to size. Rinse baking sheet and place the tart pan on it so that the tart does not bubble up and drip in the oven.", "Bake for 30 to 40 minutes, or until pastry is baked through and puffed.", "To Serve: Turn pan upside down over a large, rimmed serving plate and pop out tart."]

food52.com/recipes/684-tarte-tatin-aux-pommes

0Gathered

["sheet", "butter", "sugar", "pistachio oil", "sweet"]

Daniel Mancini Of Mama Mancini’S Bolognese Sauce

["3 tablespoons butter", "1 tablespoon extra virgin olive oil", "1/4 cup diced pancetta", "1 cup whole milk", "1/2 cup minced carrot", "1/2 cup minced celery", "2 garlic cloves minced", "1 pound ground beef", "2 cups crushed Italian plum tomatoes", "salt", "pepper", "pinch of nutmeg", "fresh grated Parmigiano-Reggiano cheese"]

["Heat the olive oil and butter in a heavy pot on medium heat and saute the onion, garlic, carrots, celery, 1-tsp salt, 1/2-tsp pepper for 5 minutes.", "Add the pancetta and saute until the fat is rendered, 2-3 minutes", "Add the ground beef, nutmeg and using a wooden spoon break up the meat and continue to cook until the meat is browned", "Add the milk and bring this to a slow boil and continue to cook until the milk is pretty much gone", "Add the wine, bring to a slow boil, stir and cook for 2 minutes", "Add the tomatoes and stir.", "Bring this to a boil then reduce the heat to a very very slow and low simmer so slow you can hardly see the sauce bubbling cook uncovered for 3-4 hours", "Stir and taste for salt along the way and adjust", "If need be add a little water along the way but only if the sauce begins to dry out. That will only happen if the heat was too high. So remember very very low heat."]

food52.com/recipes/69886-daniel-mancini-of-mama-mancini-s-bolognese-sauce

0Gathered

["butter", "extra virgin olive oil", "pancetta", "milk", "carrot", "celery", "garlic", "ground beef", "Italian plum tomatoes", "salt", "pepper", "nutmeg", "cheese"]

Cranberry, Orange & Almond Cream Scones

["2- 1/4 cups all-purpose flour", "1/4 cup finely ground toasted almonds", "3/4 cup sugar", "2- 1/2 teaspoons baking powder", "1/2 teaspoon table salt", "1/2 cup butter, cold, cut into pieces", "2 large eggs", "1/2 cup heavy cream", "1 tablespoon orange juice (fresh squeezed)", "1 tablespoon orange zest", "1 teaspoon vanilla extract", "1/8 teaspoon Fiori Di Sicilia (King Arthur Flour)", "1/2 cup dried cranberries", "TOPPING:", "2 tablespoons heavy cream", "2 tablespoons finely ground toasted almonds", "1 tablespoon vanilla sugar"]

["Preheat the oven to 375 degrees. Line 3 half sheet pans with parchment paper.", "In a large mixing bowl, whisk together the flour, ground almonds, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas.", "In a medium mixing bowl, whisk together the eggs, heavy cream, orange juice and zest, vanilla extract and Fiori Di Sicilia. With a rubber spatula stir into the flour mixture. Stir in the dried cranberries. Stir the dough in the bowl just until it comes together. The dough will be very soft and sticky.", "Turn the dough out on a lightly floured surface and knead just a few times into a ball. Divide the dough into 4 equal pieces. With floured hands, gently pat each piece into a ball and then flatten into a 4\"-5\" round disk. Wrap each in plastic and refrigerate for at least 1 hour or overnight.", "Remove the dough disks from the refrigerator. Cut and bake immediately. On a lightly floured surface, cut each disk into 6 wedges. Use a sharp floured knife.", "Brush each scone with heavy cream. Combine the vanilla sugar and ground almonds in a shallow bowl. Dip the tops of each scone into the mixture and then arrange evenly on the baking sheets. Bake for 10-12 minutes or until well risen and golden brown. Remove and cool."]

food52.com/recipes/34852-cranberry-orange-almond-cream-scones

0Gathered

["flour", "almonds", "sugar", "baking powder", "salt", "butter", "eggs", "heavy cream", "orange juice", "orange zest", "vanilla", "Fiori", "cranberries", "heavy cream", "almonds", "vanilla sugar"]

Roast Pumpkin, Avocado, Feta & Black Bean Spaghetti

["Sea salt", "2 ounces black bean spaghetti", "1/2 tablespoon tablespoon butter", "1/2 fresh lime, cut into wedges", "1/4 cup fresh cilantro, plus more for garnish", "1/4 cup of crumbled feta", "2 slices avocado", "1 plum tomato, diced", "1/3 jalapeno pepper, chopped", "1 cup pumpkin cubed and boiled", "2 tablespoons plain 2% Greek yogurt (or sour cream)", "1 tablespoon chopped green onions", "Hot sauce or cayenne pepper, to taste (optional)"]

["Cube pumpkin and roast for 35 mins at 180", "Add 1 pinch sea salt to 4 cups water and bring to a boil. Add pasta and reduce heat to low. Let simmer about 8 minutes or until cooked to desired.", "Combine roasted pumpkin, butter, 1 wedge of lime juice, cilantro, and garlic salt to taste, if desired."]

food52.com/recipes/67431-roast-pumpkin-avocado-feta-black-bean-spaghetti

0Gathered

["salt", "black bean spaghetti", "butter", "fresh lime", "fresh cilantro", "feta", "avocado", "tomato", "pepper", "pumpkin", "yogurt", "green onions", "cayenne pepper"]

Chilean Sea Bass W/ Grape Tomato Salsa

["2 5 oz. Chilean Sea Bass fillets", "juice from 1 lemon, with 1 tablespoon reserved", "1/4 cup plus 1 tablespoon olive oil", "salt and fresh black pepper", "1 small onion, chopped", "1 cup grape tomatoes, halved", "1 tablespoon basil puree", "2 tablespoons fresh dill, chopped", "1 Cubanelle pepper, seeded and diced"]

["In a shallow dish, rub the sea bass with lemon juice and 1 tablespoon, each, of olive oil. Season with salt and pepper and let sit at room temperature for about 20 minutes. This will really allow the simple flavors of the lemon to enter the fish and make it truly fantastic.", "Heat a large skillet under medium high heat.", "In a medium bowl, combine the tomatoes, onions, basil, dill, and pepper. Add 2 tablespoons of olive oil and mix well. Add remaining tablespoon of lemon juice and give it a quick toss. Add mixture to hot skillet and saute until onions and tomatoes start to soften, about 5-7 minutes. Season with salt and pepper and set aside.", "Wipe down skillet and return to heat. Add 1 tablespoon of olive oil and heat until shimmering.", "With a paper towel, pat dry the fillets and add to skillet, skin side down. Cook under medium high to high heat until skin is browned, about 4 minutes. Turn and cook until fish is white throughout, about another 4 minutes.", "Transfer the fish to plates and immediately top with tomato mixture and a nice piece of crunchy bread."]

food52.com/recipes/3952-chilean-sea-bass-w-grape-tomato-salsa

0Gathered

["Chilean", "lemon", "olive oil", "salt", "onion", "grape tomatoes", "basil puree", "fresh dill", "pepper"]

Le Bernardin'S Crispy-Skinned Fish

["1 tablespoon canola oil (enough to coat the bottom of the pan)", "four 6-ounce skin-on fish fillets (like striped bass or salmon)", "1 dash Fine sea salt", "1 dash Freshly ground white pepper (black is fine too, if you don't mind the speckles)", "1 handful Wondra flour for dusting"]

["Heat the oven to 400\u00b0F. Heat the oil in a large, oven- and flame-proof saute pan on the stovetop until the oil is very hot, but not smoking.", "Season the fish on both sides with salt and pepper and dust with Wondra flour. Blow off excess.", "Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.", "Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Serve immediately."]

food52.com/recipes/13407-le-bernardin-s-crispy-skinned-fish

0Gathered

["canola oil", "salt", "Freshly ground white pepper", "handful Wondra flour"]

Chocolate Avocado Mousse

["1 Ripe avocado", "2 tablespoons sweet berries", "2 tablespoons Raw cocoa", "1 tablespoon Maple syrup"]

["Peel and de-stone the avocado and place into a bowl", "Add the cocoa, maple syrup and berries", "Blend all the ingredients together until a rich, smooth consistency is reached", "Chill in the fridge and serve topped with extra berries and a dusting of cocoa"]

food52.com/recipes/30693-chocolate-avocado-mousse

0Gathered

["avocado", "sweet berries", "cocoa", "Maple syrup"]

Sweet Potato Gnocchi

["1.5 pounds sweet potato", "1 egg", "2 cups flour", "Pinch salt", "Pinch pepper", "1/2 teaspoon nutmeg", "6 tablespoons butter", "1 handful grana padano/ Italian hard cheese, grated"]

["Bake sweet potatoes in a 450 degree oven for 45 minutes to 1 hour.\r\nCool, peel and then rice them. Stir the spices into the flour.", "On a clean cutting board, make a mound out of the potatoes, make a well in the center and drop egg in. Mix it into the potatoes, add the flour mixture and knead into a dough. Add a bit more flour if the dough is too sticky.", "Cut your dough into sections and roll each one into a half inch rope. Using a knife or dough cutter, make 1 inch pieces, and at this point you can give them ridges with the back of a fork, I like mine without as that is how my grandmother made them.", "Boil a large pot of liberally salted water. Once it boils, gently lower your gnocchi into the pot in batches. They are done when they float to the top.", "While the water boils, make a light sage sauce for them. Melt the butter in a saucepan. When it becomes foamy, add your sage. Stir until they get a nice crisp. Add a teensy bit of the gnocchi water if you need to. Take off heat.", "When all of the gnocchi are done, coat them in the sauce, sprinkle with the grana padano, garnish with fresh sage and serve."]

food52.com/recipes/1616-sweet-potato-gnocchi

0Gathered

["sweet potato", "egg", "flour", "salt", "pepper", "nutmeg", "butter", "handful grana padano/ Italian hard cheese"]

Za'Atar And Cheese Pita Pizza

["1 pita", "drizzle of extra virgin olive oil", "8 slices of fresh mozzarella (or any white cheese you like, I like the gooey-ness of mozzarella)", "1 1/2 tablespoons za'atar, or to taste"]

["Top the pita with the mozzarella cheese, the drizzle of extra virgin oil and dust with plenty of za'atar. Crank up your broiler or toaster oven and toast until the cheese is melted and bubbly and the pita is crunchy and golden about 5 minutes.", "", "Slice like a pizza and eat."]

food52.com/recipes/73990-za-atar-and-cheese-pita-pizza

0Gathered

["pita", "drizzle of extra virgin olive oil", "mozzarella"]

Chocolate Dipped Almond Shortbread Cookies

["2 cups all purpose flour", "1/4 teaspoon salt", "1 cup unsalted butter, softened", "1/2 cup powdered sugar", "1 teaspoon vanilla extract", "200 grams dark chocolate, cut into chunks", "1 teaspoon canola oil", "1/4 cup chopped almonds"]

["To prepare the cookies, sift the flour and salt in a large bowl.", "Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.", "Mix in vanilla.", "Reduce the speed to low and beat in the flour mixture until just incorporated.", "Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.", "Preheat oven to 350F. Line 2 baking sheets with parchment paper.", "On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.", "Bake the cookies for 10 to 12 minutes.", "Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.", "Melt chocolate in microwave on high in 20-second interval, stirring in between. When it's completely melted, stir in oil until combined.", "Prepare a baking sheet with a clean parchment paper.", "Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Sprinkle chopped almonds on top. Repeat with all the cookies.", "Place the baking sheet in the refrigerator for 10 minutes to set the chocolate."]

food52.com/recipes/56267-chocolate-dipped-almond-shortbread-cookies

0Gathered

["flour", "salt", "unsalted butter", "powdered sugar", "vanilla", "dark chocolate", "canola oil", "almonds"]

As American As Apple Pie Oatmeal

["1 cup steel cut oats", "2 cups water", "2 cups non-dairy milk, such as almond or soy", "2 teaspoons cinnamon", "2 teaspoons vanilla extract", "2 tablespoons ground flax seed", "2 large apples, medium dice"]

["Place all ingredients into a large pot and bring to a boil.", "Simmer for 40 minutes, stirring occasionally.", "Take off heat and let sit for 5 minutes. Divide evenly into 4 bowls. Refrigerate leftovers."]

food52.com/recipes/17921-as-american-as-apple-pie-oatmeal

0Gathered

["oats", "water", "non-dairy milk", "cinnamon", "vanilla", "ground flax", "apples"]

Mr Neil'S Farmers' Breakfast

["1/4 cup pancetta, finely diced", "3-4 small tomatoes, finely chopped", "1/2 yellow pepper, finely diced", "2 small shallots, finely diced", "2 medium sized potatoes, cooked and chopped in small cubes", "6 eggs, beaten", "salt to taste", "pepper to taste", "hot sauce to taste", "2 tablespoons vegetable oil", "1/4 cup grated hard cheese, like a Tomme"]

["Sautee potatoes in oil until they start to brown.", "Add pancetta, sautee about 2 minutes.", "Add shallots and peppers, sautee another 4-5 minutes.", "Add tomatoes, sautee a further 2 minutes.", "Whisk eggs, add salt and pepper then slowly add to sauteed ingredients. Cook until egg begins to just set.", "Mix in the grated cheese and add salt, pepper and hot sauce to taste."]

food52.com/recipes/632-mr-neil-s-farmers-breakfast

0Gathered

["pancetta", "tomatoes", "yellow pepper", "shallots", "potatoes", "eggs", "salt", "pepper", "hot sauce", "vegetable oil", "hard cheese"]

Fried Brussels Sprouts With Maple-Dijon Mayo

["Maple-Dijon Mayo", "1 cup mayonnaise", "3 tablespoons maple syrup", "2 tablespoons Dijon mustard", "1/4 teaspoon salt", "1/8 teaspoon pepper", "Fried Brussels Sprouts", "3/4 pound trimmed and halved Brussels sprouts", "3/4 cup flour", "1 tablespoon cayenne pepper", "2 teaspoons salt", "2 eggs, whisked", "2 cups breadcrumbs", "1.5 cups canola or rice bran oil for frying"]

["In a bowl, combine the mayonnaise, maple syrup, Dijon mustard, salt, and pepper. Whisk until smooth. Refrigerate until ready to serve.", "Create a dredging station by setting up three bowls - one with flour, cayenne pepper, and salt (whisked together), one with the eggs, and one with the breadcrumbs. Heat the oil in a large pan over medium-low heat. While the oil heats up, work in batches to coat each halved Brussels sprout in flour, then egg, and lastly breadcrumbs. Carefully transfer the coated Brussels sprouts to the hot oil. Cook for 4-5 minutes on each side, or until golden brown and crispy. Using a slotted spoon, remove the Brussels sprouts onto a plate with a double layer of paper towels on it. Season with salt immediately! Let the oil drain slightly before serving. Continue frying the remaining sprouts using the same oil.", "Serve the Brussels sprouts with the Maple-Dijon Mayo on the side as a dipping sauce. Or, you can drizzle the mayo right over the top."]

food52.com/recipes/31206-fried-brussels-sprouts-with-maple-dijon-mayo

0Gathered

["Maple", "mayonnaise", "maple syrup", "mustard", "salt", "pepper", "Brussels", "Brussels", "flour", "cayenne pepper", "salt", "eggs", "breadcrumbs", "bran oil"]

Rugelach Cookies With Nutella & Chocolate Chips

["Wondra flour to help keep the dough from sticking", "2 cups all-purpose flour plus 1/2 teaspoon salt", "1 cup unsalted butter, 2 sticks, COLD", "3/4 cup cream cheese, 6 ounces, COLD", "1/3 cup sour cream, COLD", "1/4 cup granulated sugar", "2 teaspoons vanilla bean paste", "FILLING:", "1 13 ounce jar Nutella spread", "1 cup mini semi-sweet chocolate chips", "vanilla sugar for rolling"]

["MAKE THE PASTRY: To the bowl of a large food processor, add the flour and salt; pulse to aerate. Cut the butter and cream cheese into chunks. Add to the food processor with the sour cream, sugar and vanilla bean paste. Pulse a few times just until crumbly and when pinched the dough stays together. Pieces of butter and cream cheese should still be visible in the dough.", "On a lightly floured surface turn out the dough. Gently knead into a ball and slightly flatten. Roll into a rectangle and fold into 3 like a letter. Repeat 2 more times. Cut the dough into 4 portions. Roll each into a ball and then flatten into a disk. Wrap in plastic and refrigerate until firm; preferably overnight. This dough must be COLD to work with.", "MAKE THE COOKIES: Preheat the oven to 350 degrees. Line four 1/2 sheet pans with parchment paper. Remove 1 piece of dough at a time from the refrigerator. On a lightly floured surface (use Wondra flour), roll the piece of dough into a circle. Flour and turn the dough once or twice as not to stick to the surface. Use an 8\" - 9\" dessert plate as a guide to cut the circle. Wrap the scraps in plastic and refrigerate. With a small offset spatula, spread Nutella 1\" from the edge of the circle in an even layer that is about 1/4\" thick. Lightly sprinkle chocolate chips over the Nutella. Use a floured pizza wheel to cut the circle into 8 equal wedges. Roll each wedge beginning with the wide end and ending with the narrow end. Dip the rolled cookie in vanilla sugar. Place 9 to each cookie sheet. Form each cookie into a crescent shape and pinch each tip. The end of the cookie should be on top and should be slightly pressed with your finger as not to separate while baking. Repeat with the remaining 3 pieces of dough. Roll the refrigerated scraps into a ball, roll into a circle and repeat the process.", "Bake 15 minutes or until golden brown. As the pastry bakes it should have a crunchy crust and a caramelized base. Cool on the pan 15 minutes before removing to cool completely on a tray before storage."]

food52.com/recipes/39119-rugelach-cookies-with-nutella-chocolate-chips

0Gathered

["flour", "flour", "unsalted butter", "cream cheese", "sour cream", "granulated sugar", "vanilla bean paste", "Nutella", "semi-sweet chocolate chips", "vanilla sugar"]

Spiced Latkes

["4 Russet Potatoes Peeled", "1 Large Sweet Onion", "2 Cloves of Garlic", "2 Eggs", "3 tablespoons Chickpea Flour", "1 teaspoon Freshly Grated Ginger", "1 teaspoon Ground Cumin", "1/2 teaspoon Tumeric", "2 teaspoons Salt (or add more or less to taste)", "2 Finely chopped Chili Peppers (with or without the seeds) - Optional", "1 handful Finely Chopped Coriander - Optional", "Oil for Frying (Canola Oil is fine, but I also like Peanut Oil)"]

["Finely grate your potatoes and onion. You can use a food processor (especially if you are as klutzy as me and want to protect your knuckles), but the texture does come out nicer if you hand grate. Once the potatoes and onions are grated, drain off excess water. Move your mixture to a large mixing bowl.", "Add the rest of your ingredients and stir. If the mixture seems too watery, you can add some extra Chickpea Flour.", "Pour a generous layer of oil into a large skillet and put onto a medium-high heat. You can test the oil before you begin to cook by dipping in a small amount of the mixture. The oil should sizzle.", "Using a regular soup spoon, portion out the mixture into the oil, with room between each latke so they do not stick together. As your latkes cook, you may need to add more oil, so keep it handy. There should be enough oil so that it covers the sides of your latkes, but does not coat the top.", "Fry your latkes until they begin to get golden brown around the edges, and then flip them. Continue to cook them until they are golden all the way through.", "Once you take the cooked latkes out of the skillet, lay them on a couple of sheets of paper towel to drain the excess oil. They taste best if served immediately!", "Serve warm with raita and/or your favourite chutney!"]

food52.com/recipes/24937-spiced-latkes

0Gathered

["Potatoes", "Sweet Onion", "Garlic", "Eggs", "Chickpea Flour", "Freshly Grated Ginger", "Ground Cumin", "Tumeric", "Salt", "Chili Peppers", "handful", "Peanut Oil"]

Caulirabe Comforting Winter Soup

["1 pound Broccoli Rabe", "1 pound Cauliflower", "2 handfuls Garlic Cloves", "1 Yellow Onion", "3 Carrots julienned", "1/2 cup Unsalted Butter", "1/2 cup Pork fat", "3/4 cup Sharp Cheddar Cheese", "3/4 cup Kerrygold Blarney Irish Cheese", "20 ounces Stock (chicken or duck)", "1 quart Half Half", "6 sprigs fresh Thyme", "6 fresh Sage leaves", "2 tablespoons ground coriander", "1 tablespoon smoked paprika", "salt/fresh ground pepper"]

["In large soup pot bring butter and fat to heat and add onion (diced) and garlic - sweat. Separately steam broccoli rabe, cauliflower and carrot to almost done - add to soup pot. Add coriander and paprika - cover for 10 minutes. Uncover, add stock and simmer for at least half hour. With wooden spoon break up vegetables gently. (not a puree). Introduce half/half, introduce cheese and incorporate. Reduce heat and add thyme and sage. Season with salt/fresh ground pepper. Continue on low heat for half hour. Season to taste, sprinkle with fresh chopped parsley if desired ... enjoy."]

food52.com/recipes/20224-caulirabe-comforting-winter-soup

0Gathered

["Broccoli", "Cauliflower", "Garlic", "Onion", "Carrots", "Butter", "Pork fat", "Cheddar Cheese", "Irish Cheese", "chicken", "Thyme", "ground coriander", "paprika", "salt"]

A Saladcoise

["Dressing", "2 teaspoons fresh lemon juice", "2 teaspoons champagne vinegar or pear-infused vinegar", "2 tablespoons EVOO", "1 small piece of anchovy filet packed in oil", "1 teaspoon finely minced shallot", "1/4 teaspoon dijon mustard", "1/2 teaspoon acacia honey", "kosher salt to taste", "fresh milled pepper to taste", "For the salad", "2 small red bliss potatoes, perfectly boiled, salted, and then quartered", "1 perfectly hard boiled egg, cut into eighths", "1 tablespoon finely chopped dill, chives, flat leaf parsley, and basil", "2 small heirloom tomatoes, eighthed", "2 slices of pickled green tomatoes, chopped", "1 teaspoon capote capers", "2 tablespoons red onion, finely minced", "4 small dill gherkins, julienned", "2 ounces small freshly pickled cucumber, coarsely julienned", "4 ounces tuna steak or canned tuna spritzed with lemon juice", "3 ounces French green beans, cooked and then shocked in ice water, or roasted or pickled asparagus", "1 ounce crumpled feta, optional", "1 tablespoon black kalamata olives, chopped", "dash of kosher or pink Himalayan salt"]

["For the dressing mash the anchovy into the olive oil; add the other ingredients. Put in a travel container that can be shaken well just before serving.", "Pack all the salad ingredients together for travel. Keep well chilled. Then plate the salad and dress just before serving."]

food52.com/recipes/6973-a-saladcoise

0Gathered

["Dressing", "lemon juice", "champagne vinegar", "EVOO", "filet packed", "shallot", "dijon mustard", "acacia honey", "kosher salt", "pepper", "salad", "red bliss potatoes", "egg", "dill", "heirloom tomatoes", "green tomatoes", "capote capers", "red onion", "dill", "cucumber", "tuna", "green beans", "black kalamata olives", "kosher"]

Fresh City Chickpea & Sweet Potato Coconut Curry

["2 large sweet potatoes, rinsed and cubed", "1 bunch kale, roughly chopped", "60 grams quinoa", "2 cups red pepper, chopped into 1\" pieces", "1 can of chickpeas", "1 bunch cilantro, stems removed", "2 jars Fresh Indian Simmer Coconut Curry Sauce", "2 tablespoons extra virgin olive oil"]

["Add water and quinoa to pot and bring to a boil. Reduce to a simmer until quinoa is cooked (about 15 minutes).", "Heat 2 tablespoons of oil in a large saucepan over a medium heat.", "Peel, finely slice and add the onion. Cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.", "Roughly chop and add the sweet potato, red pepper, and coconut curry to the saucepan.", "Reduce the heat to a simmer, then cover and cook for 25 to 30 minutes or until the sweet potato is fully cooked through.", "Remove the lid of the sauce pan and stir in chickpeas and chopped kale. Cook for 3 additional minutes.", "Serve sweet potato coconut curry into separate bowls. Scatter with cilantro leaves, then serve with quinoa."]

food52.com/recipes/74666-fresh-city-chickpea-sweet-potato-coconut-curry

0Gathered

["sweet potatoes", "kale", "quinoa", "red pepper", "chickpeas", "cilantro", "Curry Sauce", "extra virgin olive oil"]

Korean Beef (Savory Ground Beef A La Brown Sugar)

["3 pounds Extra Lean Ground Beef (90% fat free)", "1 cup Light Brown Sugar", "3/4 cup Low Sodium Soy Sauce", "12 small to medium garlic cloves, peeled and crushed", "2 teaspoons Ginger, Grated", "2 small Bell Peppers, diced (2 different colors, i.e red and orange, green and red...)", "1-2 teaspoons Sriracha Sauce (or crushed red chilies to taste)", "3 Bunch of Spring Onions, washed, trimmed and chopped", "4 tablespoons Sesame Oil, divided"]

["Heat a large skillet over medium heat. Add 3 tbsp of the oil. Once it is heated add the ground beef and cook until it is evenly brown and no longer pink. Some liquid will come out of the beef; leave as is. Add the ginger and garlic, and continue to cook until mixture becomes fragrant, about 1 minute. Stir in the brown sugar, soy sauce, and Sriracha, and continue to cook for about 5 minutes. Taste and add salt (if you feel it is not salty enough) and black pepper. I usually add about 1/8 tsp salt myself. If you desire dish to be more spicy, add more Sriracha. Remove from skillet, then add the remaining 1 tbsp sesame oil; once heated, add the bell peppers and stir until softer but still a bit firm. Stir the bell peppers into the meat, and top with the spring onions. Make sure you use the spring onions; they contribute much to this dish. If a buffet, put the meat in a big bowl and top it with the spring onions; and put the rice in another bowl for people to serve themselves. Or if you are making individual dishes, place rice first and then the beef topped with the spring onions."]

food52.com/recipes/21913-korean-beef-savory-ground-beef-a-la-brown-sugar

0Gathered

["Ground Beef", "Light Brown Sugar", "garlic", "Ginger", "Bell Peppers", "Sriracha Sauce", "Onions", "Sesame Oil"]

Blueberry-Chocolate Mousse Tarts

["1 cup half and half, divided", "1 1/4 teaspoons unflavored gelatin", "6 (21/2 inch) chocolate wafers", "1 cup fresh blueberries"]

["In a large microwaveable bowl, place 1?3-cup half-and-half", "Sprinkle gelatin over and stir to mix", "Set aside to allow gelatin to soften for 5 minutes", "Microwave on high until bubbles appear, 30 to 60 seconds", "Add chocolate chips and stir until smooth then stir in remaining half-and-half", "Cover and refrigerate until the mixture starts to set, 20 to 30 minutes", "Meanwhile, line 6 muffin cups with paper or silicone cupcake liners", "Place a chocolate wafer in each, crush to fit", "Set aside", "With an electric mixer, beat the chocolate mixture until smooth and fluffy", "Fold blueberries into mousse", "Spoon into cupcake papers", "Cover loosely and chill until firm, about 2 hours"]

food52.com/recipes/29232-blueberry-chocolate-mousse-tarts

0Gathered

["unflavored gelatin", "chocolate wafers", "fresh blueberries"]

Cold Creamed Corn Rolls

["2 spring onions, very thinly sliced", "1 can corn, drained", "1 tablespoon grainy mustard", "1 teaspoon liquid honey", "1 teaspoon chipotle paste", "1/2 cup full-fat sour cream", "salt and pepper, to taste", "4 cold dinner rolls"]

["In a mixing bowl, mix together the mustard, honey, and chipotle paste until well combined. Stir in the sour cream, then add the corn and scallions. Season to taste.", "Cover and refrigerate the mixture overnight.", "The next day, split the dinner rolls in half sideways (hamburger style), without cutting all the way through so the halves are still attached. Spoon the sour cream and corn mixture into the split rolls.", "Serve immediately or refrigerate for another 2-4 hours to let the bread and corn marry."]

food52.com/recipes/28414-cold-creamed-corn-rolls

0Gathered

["spring onions", "corn", "grainy mustard", "liquid honey", "chipotle paste", "full-fat sour cream", "salt", "rolls"]

Blueberry Basil Rugelach

["Rugelach Dough", "1 cup unsalted butter, room temperature", "8 ounces cream cheese, room temperature", "1/2 teaspoon vanilla extract", "1/4 cup granulated sugar", "1 egg yolk", "2 cups flour", "1/2 teaspoon salt", "1/4 teaspoon cinnamon", "1 teaspoon lemon zest", "powdered sugar for rolling out dough", "Filling", "2 cups blueberry preserves", "2 tablespoons fresh basil, chopped"]

["In a microwave safe bowl, stir the blueberry preserves and chopped basil. Cover and refrigerate until ready to use.", "In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, vanilla, and sugar on medium speed until light and fluffy. Scrape the sides of the bowl.", "On slow speed, mix in the egg yolk. Scrape the sides of the bowl.", "Add the flour, salt, cinnamon, and lemon zest and mix until just incorporate.", "Split the dough into three pieces and wrap in plastic wrap. Refrigerate 2-3 hours.", "Preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat or parchment paper if you don't have one.", "Remove the blueberry and basil mixture from the refrigerator. Microwave 30 sec to 1 minutes or until the mixture is thinner and easier to spread. Set aside.", "Generously dust a large, clean surface with powdered sugar. Remove one of the three pieces of dough from the refrigerator and turn it out onto the dusted surface.", "Working carefully so the dough does not stick, roll out the rugelach dough to 1/8\" thickness.", "Spoon a third of the preserves onto the rolled out dough and spread until it is evenly distributed.", "Using a pizza cutter, cut the dough into 4 pieces. Cut each of the 4 pieces into 4 additional pieces. You should now have 12 triangular pieces of a similar size.", "Remove one triangle from the larger circle at a time. Carefully roll each piece, starting with the widest part (or base) of the triangle.", "Place the rugelach onto the baking sheet and into the refrigerator for 15 minutes.", "Remove the baking sheet from the refrigerator, and bake in the preheated oven for 12-15 minutes or until golden brown."]

food52.com/recipes/58321-blueberry-basil-rugelach

0Gathered

["Dough", "unsalted butter", "cream cheese", "vanilla", "granulated sugar", "egg yolk", "flour", "salt", "cinnamon", "lemon zest", "powdered sugar", "Filling", "blueberry preserves", "fresh basil"]

Bedazzled Lemon-Pomegranate Biscotti

["3 Eggs", "1 1/4 cups Granulated Sugar", "2 cups All-Purpose Flour", "1 teaspoon Baking Powder", "1/2 teaspoon Salt", "1/3 cup Pomegranate Seeds, rinsed and drained", "3 tablespoons Lemon zest"]

["Preheat the over to 325 degrees F.", "Using a standing mixer, whip the eggs and sugar together on medium speed. They will become very light, fluffy and ribbon-y. It takes about five minutes to get the egg mixture this airy.", "In a separate bowl, mix together all of the other ingredients - Flour, baking soda, salt, lemon zest, hazelnuts and pomegranates. One these are mixed, add them all at once to the egg mixture and stir until combined.", "Using your hands, empt the mixture onto a baking sheet and form a log by hand. The recipe should form one long, about the length of a standard cookie sheet. If you wet your hands with water, the biscotti will be much easier to form. Be careful not to get the biscotti too wet, as it will cause undesired spreading.", "Bake the log for about an hour, or until it is firm to the touch.", "Let the log cool and then transfer it to a cutting board. Slice the biscotti log into quarter inch slices. Line the slices on the baking sheet, flat-side up, and return to the oven for another 15-20 minutes, or until the cookies are golden", "Remove from the oven when the cookies are firm and golden, allow them to cool thoroughly, eat and enjoy!"]

food52.com/recipes/19931-bedazzled-lemon-pomegranate-biscotti

0Gathered

["Eggs", "Sugar", "All-Purpose", "Baking Powder", "Salt", "Pomegranate Seeds", "Lemon zest"]

Chocolate French Toast With Citrus Custard

["For the Custard", "1-1/2 tablespoons cornstarch", "1/2 cup granulated sugar, organic if desired", "1/4 teaspoon fine sea salt", "1/2 cup freshly-squeezed orange juice (from one large navel orange), strained", "3 tablespoons freshly-squeezed Meyer lemon juice, (from one Meyer lemon), strained", "1 teaspoon freshly squeezed lemon juice, strained", "1/4-1/2 teaspoons grated Meyer lemon zest", "1 tablespoon unsalted butter", "1/2 teaspoon good-quality orange extract", "2 egg yolks, lightly beaten", "For the Toast", "1 day-old loaf braided egg challah (about a 20-oz. loaf)", "3/4 - 1/2 ounces good-quality bittersweet chocolate (milk chocolate is good too). I use Sharffen-Berger", "6 large eggs", "1 cup milk (anything from 1% to whole is fine)", "2 tablespoons cream (light, half-and-half, or heavy)", "2 teaspoons fine-quality orange extract", "1-1/2 tablespoons granulated sugar, (optional), organic if desired", "1 dash fine sea salt", "unsalted butter for sauteeing the toast", "warm maple syrup as an accompaniment, if desired"]

["In the top part of a double-boiler, combine the cornstarch, sugar and salt. Mix thoroughly, scraping the bottom, to break up the clumps of cornstarch. The dry ingredients should be thoroughly combined.", "Slowly add the juices, and zest, stirring gently until combined.", "Fill the base of the double-boiler with a couple of inches of hot water--not too much-- and bring to a simmer. Insert top of double-boiler onto the base. Add the tablespoon of butter. The water should not touch the top part or the sauce will scorch. Place over medium-low flame and cook, stirring constantly, adjusting flame to low as necessary, about five minutes. Mixture will be slightly thickened. If you can't tell the difference, carry on with the rest of the recipe anyway: cover, reduce heat to low, and cook undisturbed 10 minutes longer.", "Remove the double-boiler from the flame and remove the cover. Stir to combine the mixture so that it is uniform (some may have thickened against the bottom of the pan--that's o.k.). Carefully separate the parts of the double-boiler, leaving the water in the lower pan. Allow the top pan to cool slightly, about 30-45 seconds,stirring. Add the orange extract, stir, then slowly pour in the eggs while stirring rapidly.", "Re-assemble the double-boiler and place it on a medium-low flame. Cook, stirring occasionally, 2-3 minutes longer. Remove from heat and allow to cool to room temperature. Stir before serving.", "Slice challah into thick (1\" to 1-1/2\") slices and cut slices in half from braided top edge to flat bottom edge. Put end-pieces aside for another use if desired.", "Insert the blade of a long, thin, sharp knife into the center of the narrow cut edge to pierce a slit suitable for inserting a small piece of chocolate. Be careful not to break through the surface of the bread. Jiggle the point slightly to enlarge the slit.", "Chop or break chocolate into 1/2 to 1\" dice; triangle shapes work well for inserting. Insert one piece of chocolate into the slit of each slice of challah and pinch the opening slightly to seal.", "In a medium bowl, whisk the eggs until foamy. Add milk, cream, orange extract, sugar, if using, and salt, and beat until thoroughly combined.", "Pour one-half of egg mixture into the bottom of an 11\" x 15\" Pyrex pan. Add the challah slices in one layer and allow to absorb some of the egg mixture, then flip them over to absorb more. Pour remaining egg mixture evenly over challah slices. Let rest about 10 minutes. (This might be a good time to get some coffee going).", "Heat a large saute pan over medium heat. When hot, drop in about a tablespoon of unsalted butter.", "When butter foams, swirl it in the pan to distribute, then place the pieces of challah in one layer in the bottom of the pan. Do not crowd; you may have to cook in batches, depending on size of your pan. Cook about 5 minutes, more or less, until nicely browned, then flip to brown the other side. The second side will cook more quickly. If desired, you can keep the first batch warm, loosely covered with foil, in a rimmed baking sheet in a 150\u00b0 to 200\u00b0 oven while you prepare the rest.", "Continue until all challah is cooked. Serve hot with citrus custard and/or warmed maple syrup."]

food52.com/recipes/15690-chocolate-french-toast-with-citrus-custard

0Gathered

["Custard", "cornstarch", "sugar", "salt", "freshly-squeezed orange juice", "freshly-squeezed Meyer", "freshly squeezed lemon juice", "lemon zest", "unsalted butter", "egg yolks", "egg", "bittersweet chocolate", "eggs", "milk", "cream", "fine-quality", "sugar", "salt", "syrup"]

Grandma’S Roasted Potatoes

["1 pound petite yellow potatoes", "1/3 cup soybean oil, corn oil or olive oil", "1 tablespoon garlic powder", "2 teaspoons ground black pepper", "2 teaspoons ground cumin", "2 teaspoons ground oregano", "2 teaspoons sea salt"]

["Clean the potatoes with water and soap and dry with a paper towel. In a bowl add the oil and soak the potatoes on the oil making sure to cover well.", "On a separate bowl combine all the condiments of the list and mix using a spoon.", "Place the potatoes already soaked on the oil on a medium size roasting pan.", "Season the potatoes generously with the condiment you just made and cover the potatoes with aluminum foil.", "Cook the potatoes in the oven at a temperature of 375 grades Fahrenheit for 20-30 minutes.", "Then remove the foil and roast the potatoes until golden brown.", "Serve this roasted potatoes as an appetizer or as a side dish."]

food52.com/recipes/33100-grandma-s-roasted-potatoes

0Gathered

["potatoes", "soybean oil", "garlic", "ground black pepper", "ground cumin", "ground oregano", "salt"]

Baby Zucchini, Pesto, And Asparagus Gratin

["Arugula Pesto", "1/2 cup pine nuts", "2 cups spinach leaves", "2 cups arugula", "2 garlic cloves, grated or chopped", "1/2-3/4 cups olive oil", "1/4 cup gruyere, grated", "1/4 cup mild and creamy goat cheese", "1/4 cup parmesan, grated", "1/2 lemon, juiced", "Pinch salt", "pepper to taste", "Assembling the Baby Zucchini, Asparagus, and Pesto Gratin", "1 tablespoon olive oil (for greasing the dish)", "12-15 baby zucchini (or 5-8 large zucchini)", "20 asparagus tips (save the rest for asparagus soup)", "8 tablespoons arugula pesto (see above)", "3/4 cup bread crumbs", "Pinch salt", "Pinch pepper"]

["Toast the pine nuts in a pan or in the oven until they're lightly browned.", "Throw all ingredients (including the warm nuts) into the food processor. Blend until almost smooth (or if you prefer leave it a bit chunky).", "Taste for seasoning. You might need to add more salt. If it's really thick, thin it a bit with olive oil.", "Store in the fridge with a thin layer of olive oil on top to prevent browning. Or you can freeze it in an ice cube tray and then transfer cubes to a ziploc bag for 6 months.", "Make the arugula pesto (or any other kind). Preheat oven to 375 F. Grease an 8x10 inch gratin dish with olive oil.", "Cut the stems off the zucchini. Cut each one in half lengthwise if they're small. If large, cut into fourths or eighths. Just make sure they're all about the same size.", "Place zucchini pieces and asparagus tips into the greased gratin dish.", "Scoop the pesto onto the vegetables. With your fingers, gently coat the zucchini and asparagus with the pesto.", "Mix bread crumbs with salt and pepper. Sprinkle mixture over the vegetables.", "Bake until zucchini and asparagus are just tender and the top of the gratin is crispy and brown. About 20-30 minutes. Test by inserting a knife. If there's any resistance, it's not done. Or just pull out a piece and taste it if you're not sure. Eat immediately. Or see intro for many variations."]

food52.com/recipes/5464-baby-zucchini-pesto-and-asparagus-gratin

0Gathered

["Arugula Pesto", "pine nuts", "spinach leaves", "arugula", "garlic", "olive oil", "gruyere", "goat cheese", "parmesan", "lemon", "salt", "pepper", "Zucchini", "olive oil", "zucchini", "arugula pesto", "bread crumbs", "salt", "pepper"]

5 Minute Chocolate Mug Cake

["4 tablespoons Flour", "4 tablespoons Sugar", "3 tablespoons Cocoa powder", "1 egg", "3 tablespoons Vegetable Oil", "3 tablespoons Milk"]

["Start with Flour, sugar and cocoa powder in a coffee mug and mix. (Using a fork is easiest)\r\nThen add egg, mix well until all blended. \r\nAdd the vegetable oil and milk and mix very well until completely blended.\r\nPut in microwave for 3 minutes or until it is done to your liking!", "You can add different things to it and make it your own! Add a mashed banana with 1 tablespoon more of flour. Or add chocolate chips, skor bits, or leave out the cocoa powder and add 1 tablespoon more of flour as well\r\n\r\n:) enjoy!"]

food52.com/recipes/24128-5-minute-chocolate-mug-cake

0Gathered

["Flour", "Sugar", "Cocoa", "egg", "Vegetable Oil", "Milk"]

Sheet-Pan Mac & Cheese With Pumpkin & Brown Butter

["2 teaspoons salt, plus more for pasta water", "1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into)", "6 tablespoons butter, plus more to grease the pan", "1/2 teaspoon white pepper (you can substitute black or rainbow if you prefer)", "1 pound sharp cheddar, grated, roughly divided into about three-quarters (12 ounces) and one-quarter (four ounces)", "4 ounces Pecorino Romano, grated", "1 cup whole milk", "1 1/4 cups pumpkin puree", "1 1/4 cups plain panko", "1/2 cup shelled pumpkin seeds (pepitas), raw"]

["Heat oven to 475\u00b0F. Grease a 11x17-inch sheet pan with rimmed edges.", "Bring a large pot of salted water to a boil. Add the noodles and cook for only 4 to 5 minutes, so they're quite al dente-just soft enough that if you taste one, there's no audible crunch. Reserve 1/2 cup of cooking water and drain the pot of pasta.", "In the same pot you used for the noodles, brown 6 tablespoons of butter: Cook over medium heat, stirring continuously, until it foams. The foam will recede, and the butter will be golden-tan. (If your pot is dark, you'll know it's ready when it starts to give off a deeply appealing rich, nutty scent.) Turn the heat down to low, add back the noodles, and immediately toss so your butter doesn't stay on the bottom and burn. Drizzle in a few tablespoons of the hot reserved cooking water. Add the salt, pepper, three-quarters of the cheddar (about 12 ounces), Pecorino, and milk, and stir until you have a homogenous, creamy sauce. Mix in the pumpkin puree, adding a little more reserved water if needed to thin slightly. Turn off the heat.", "Transfer to the sheet pan, and sprinkle the remaining 4 ounces of cheddar, the panko, and the pumpkin seeds over the top. Bake for 15 to 20 minutes, until the panko is nice and toasted, and some of the cheesy noodles sticking out around the edges are tinged with amber spots."]

food52.com/recipes/78110-sheet-pan-mac-cheese-with-pumpkin-brown-butter

0Gathered

["salt", "cavatappi", "butter", "white pepper", "cheddar", "Pecorino Romano", "milk", "pumpkin puree", "pumpkin seeds"]

Simple, Savory Greens

["1 large bunch greens, any kind, but my favorites with this recipe are rapini, collards, or spinach.", "1 yellow onion, thinly sliced", "1-2 tablespoons olive oil", "2-3 garlic cloves, chopped", "3 oil-packed anchovy fillets, chopped", "2 tablespoons tomato paste", "2 tablespoons dried currants, rehydrated in hot water for 15 minutes, drained", "salt and pepper, to taste", "1 lemon, preferably meyer, quartered"]

["Bring a large pot of water to boil. Meanwhile, wash your greens and cut into thin strips. When water boils, add a generous pinch of salt, add the greens, and boil for 1-3 minutes, depending on how tender they are. Strain and use a wooden spoon to force out as much water as possible.", "Set a large saute pan over medium-high heat. When hot, add the onions and cover. Cook, stirring occasionally, until well-browned. Then remove cover, reduce heat to medium, and add olive oil. Scrape up any onion bits that may have stuck to the pan.", "Add garlic, anchovies, tomato paste, currants, and a pinch of salt, and stir until well combined. Let cook for about a minute.", "Add the greens, and stir well to combine with garlic-onion mixture. Cook, stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Serve with the lemon wedges."]

food52.com/recipes/12761-simple-savory-greens

0Gathered

["kind", "yellow onion", "olive oil", "garlic", "anchovy", "tomato paste", "currants", "salt", "lemon"]

Champagne Shrimp Israeli Couscous

["1 3/4 cups Israeli couscous", "1 1/4 cups Champagne", "1 Shallot", "16 Jumbo frozen Shrimp (cooked or uncooked)", "3/4 cup Grated parmasean", "1 Stick of butter (salted)"]

["Begin by cooking the Israeli couscous per the instructions on the box or bag.", "As the Israeli couscous cooks, add 2 tbsps of butter and one finely diced shallot to a pan on medium heat.", "After the shallot is softened, add the champagne to the pan and let it reduce for 3 minutes.", "While the sauce reduces, take the tails off the frozen shrimp. Then add the shrimp to the sauce.", "While the shrimp heats in the sauce , add the remaining butter and let it melt into the sauce.", "Add the Israeli couscous to the sauce in the pan. Allow the couscous to absorb the sauce.", "Add the parmasean cheese.", "Serve hot. Add more parmasean cheese to taste."]

food52.com/recipes/78626-champagne-shrimp-israeli-couscous

0Gathered

["couscous", "Champagne", "Shallot", "Shrimp", "parmasean", "butter"]

Best Of Both Worlds Halwa

["3/4 cup Rava or Soooji or Semolina", "1/3 cup shredded coconut ( unsweetened)", "1/2 cup sugar ( I use light brown sugar )*", "5 dates chopped ( optional)", "3 cardamom pods crushed", "1 pinch saffron ( optional)", "1/2 cup dry roasted nuts ( almonds, cashwes, pistachio)", "2 cups water", "2 tablespoons ghee ( brown butter or coconut oil for a vegan version)"]

["Gather all your ingredients and roast the nuts. You can dry roast them or roast them in ghee ( which I have omitted for my lightened up version. Cashews are best roasted in ghee whereas almonds are just as good dry roasted.", "Add a tablespoon of ghee to a pan on medium heat. Once it melts and heats up add the rava . There should be enough ghee to coat the rava to make it resemble wet sand.", "Start boiling the water simultaneously on another stove or the microwave. Take 2 cups of water before boiling . It is alright if it reduces a bit while boiling. I have taken that into account.", "Keep stirring often to roast the rava and do not let it burn. Reduce the heat if you have to. The rava is done when it turns a pinkish shade", "At that point add another 1/2 to 1 tablespoon of ghee and add the coconut and dates and the cardamom pods. Roast all the ingredients for another 2-3 minutes . Keep stirring often to ensure all the ingredients are evenly roasted but at the same time not burning.", "Add the boiling water and quickly stir to get a liquid mixture . Make sure there are no lumps. If there are any, try to break it up by beating it through the center. The rava will absorb the water quickly so you have to work fast . Reduce the heat a bit more if needed.", "As soon as you have a smooth mixture, add the brown sugar and saffron and stir quickly to get another smooth mixture.", "At this point stir a few times to ensure that the mixture is evenly cooked . When the water has almost been completely absorbed, switch off the heat. Let it sit for a minute and then remove the halwa from the pan.", "You can serve it in small cups or ramekins or press it flat in a baking pan to cut into pieces for serving.", "* I used light brown sugar for this recipe. You can use white sugar or turbinado sugar . I don't think dark brown sugar will work for this recipe. But let me know if it does. In India, the sugar you get is in the form of crystals similar to sugar in the raw."]

food52.com/recipes/35546-best-of-both-worlds-halwa

0Gathered

["coconut", "sugar", "dates", "saffron", "nuts", "water", "ghee"]

Heartbreak Pie (Aka Black-Bottom Cherry Pie)

["Pastry Shell (this is Rose Levy Beranbaum's \"Perfect Flaky Crust\" recipe)", "16 tablespoons unsalted butter, cold", "3 cups bleached all-purpose flour", "1/3 teaspoon salt", "1/8 teaspoon baking powder (a dash)", "2/3 cup cream cheese, cold", "4 tablespoons heavy cream", "4 teaspoons cider vinegar", "Ganache and Cherry-Raspberry Fillings", "1 1/4 cups heavy cream", "9 ounces bittersweet chocolate, chopped", "2 large eggs", "1/4 teaspoon salt", "3 cups pitted Bing cherries", "1/2 cup raspberries", "3/4 cup sugar (minus 1 tbs)", "3 tablespoons cornstarch (minus 1 tsp)", "1 pinch salt", "2 teaspoons lemon juice", "1 teaspoon lemon zest", "1/4 teaspoon vanilla extract", "turbinado sugar (optional)"]

["Cube the butter and freeze for 30 minutes. Combine the flour, salt, and baking powder in a freezer bag and freeze for 30 minutes as well.", "In a food processor, process the cold flour and cream cheese for about 20 seconds until it looks like a coarse meal. Add in the frozen butter and pulse until the butter is slightly smaller the size of peas.", "Add the cider vinegar and heavy cream and pulse until the mixture comes together. It won't stick together into a cohesive lump (yet), so don't worry! Turn the dough onto a cutting board and quickly knead it with the heel of your hands until it comes together.", "Divide into halves and flatten into rough discs. Wrap with plastic and refrigerate for at least 45 minutes.", "For the chocolate ganache bottom, bring the heavy cream to a boil. Pour it over the chopped chocolate and stir until the chocolate melts and is smooth.", "In a separate bowl, whisk together the eggs, vanilla, and salt. While whisking the chocolate, drizzle in the egg mixture and whisk until it's nicely combined. Set aside.", "For the cherry-raspberry top, combine the cherries, raspberries, lemon juice, sugar, cornstarch, and salt in a saucepan. Let the mixture sit for about 10 minutes. Over medium heat, stir the mixture constantly until it bubbles and thickens and the cherries and raspberries break down a bit, which should take 1-3 minutes.", "Cool the mixture and add in the lemon zest and vanilla. Stir well to combine. Set aside.", "Preheat the oven to 425\u00b0F.", "Roll both discs of pie dough on a floured surface until they're both 1/4\" thick. Trim one to be a 13\" round. Line the bottom of the pie pan with the 13\" round and decoratively crimp the edges, then poke some holes into the bottom with a fork. Refrigerate for 30 minutes.", "With the other disc of pie dough, cut out decorative shapes - hearts, circles, ducks, whatever - and refrigerate the pieces for 30 minutes.", "Pour the ganache into the chilled pie dish, then gently top with the cherry-raspberry mixture. Arrange the decorative shapes on top. Sprinkle with turbinado sugar (optional).", "Put the pie dish on a baking sheet and bake for 45 minutes on the middle rack, rotating halfway through. If the crust starts browning too much, cover it with foil and continue baking.", "Let the pie cool completely before serving so that the filling sets. Serve at room temperature."]

food52.com/recipes/33749-heartbreak-pie-aka-black-bottom-cherry-pie

0Gathered

["Pastry Shell", "unsalted butter", "flour", "salt", "baking powder", "cream cheese", "heavy cream", "cider vinegar", "Ganache", "heavy cream", "bittersweet chocolate", "eggs", "salt", "Bing cherries", "raspberries", "sugar", "cornstarch", "salt", "lemon juice", "lemon zest", "vanilla", "turbinado sugar"]

Sun-Dried Tomato Chorizo Garlic Shrimp

["1.5 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)", "1 tablespoon olive oil", "6 ounces dried semi-cured/uncured Spanish chorizo, sliced", "1 cup finely chopped yellow onion", "4 garlic cloves, minced", "1/2 cup sun-dried tomatoes in olive oil, drained and rough-chopped", "1/2 cup dry sherry", "1/2 cup white wine", "1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!", "1/2 teaspoon pepper", "1 teaspoon salt", "2 tablespoons butter (optional)", "serve with French or sourdough bread"]

["Slice chorizo and saute over medium-high heat for about 1 minute on each side.", "Remove the meat from the pan and set aside.", "Using the same pan, add chopped onions, and 1/2 teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.", "Add half of the dry sherry and white wine, all the paprika, and another 1/2 teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).", "Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.", "Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro."]

food52.com/recipes/58603-sun-dried-tomato-chorizo-garlic-shrimp

0Gathered

["wild shrimp", "olive oil", "semi-cured/uncured Spanish chorizo", "yellow onion", "garlic", "tomatoes", "sherry", "white wine", "paprika", "pepper", "salt", "butter", "bread"]

Chunky Monkey Cookies

["4 Ripe bananas, frozen with the skin on, and then thawed", "1/3 cup Unsweetened apple sauce", "1/4 cup Unsweetened peanut butter", "1/4 cup Unsweetened cocoa powder", "1 teaspoon Vanilla extract", "1 cup Coaches oats. Rolled oats could also be used but the Coaches Oats add to the chewiness of the cookies.", "1 cup Unsweetened finely shredded dried coconut", "1/2 cup Raisins"]

["Over a medium mixing bowl, pinch off the bottom of the bananas and squeeze the banana to get all the fruit and juice out. The banana will be mushy and will literally fall out of the skin.", "Add the apple sauce, peanut butter, cocoa powder and vanilla extract. Mix well with a spatula to blend all the ingredients.", "Add the oats, coconut and raisins. Mix well, cover and set aside in the refrigerator for 20-30 minutes.", "While the oven is preheating to 350\u00b0 F, measure out the mixture using a 2 Tablespoon coffee scoop. Roll loosely into balls and flatten slightly to shape the cookies to about 2\" diameter x 1/2\" thick.", "Place cookies on a baking sheet and bake for 12 minutes. Cool completely, place them in a sealed container and refrigerate.", "Unlike a typical cookie that you want to sneak a taste of while still warm, these taste best when eaten cold."]

food52.com/recipes/37234-chunky-monkey-cookies

0Gathered

["bananas", "apple sauce", "peanut butter", "cocoa powder", "Vanilla", "Coaches oats", "coconut", "Raisins"]

Lamb Cassoulet

["1 pound flageolet beans", "3 bacon slices, chopped", "1 pound lamb shoulder, cubed", "1 beef shin bone, or 3-4 large soup bones", "salt & pepper", "2 medium onions, diced", "1 large carrot, diced", "2 celery stalks, diced", "1 fennel bulb, chopped", "8 large garlic cloves, coarsely chopped", "1/2 teaspoon anchovy paste", "1/4 cup Herbsaint, Pastis, or other anise-flavored alcohol", "1/2 large can whole tomatoes, plus the juice", "2 tablespoons Herbes de Provence", "1 quart stock or water", "bread crumbs", "olive oil"]

["Rinse beans and pick through them, making sure to remove any small stones that may be mixed in. Place them in a large bowl cover with lots of water and soak overnight.", "The next day, preheat oven to 300 degrees F. Drain beans in colander and set aside.", "Season the lamb shoulder and shin bone/soup bones well with salt and pepper. Heat a 5 1/2- or 6-quart heavy pot over medium heat. [Enameled cast iron is perfect for this.] Add chopped bacon and cook until much of the fat has rendered. Remove bacon from pot with slotted spoon and add a little oil to the pot if the bottom looks a little dry.", "Brown lamb and shin bone in batches, making sure not to crowd the pan. Set browned meat aside on a plate. Add onion, carrot, celery and fennel bulb to the pot, stirring until vegetables begin to soften, then mix in garlic and anchovy paste, cooking until fragrant. Deglaze with Herbsaint and cook until there's no more liquid in the bottom of the pot. Add beans, tomatoes and herbs, stirring to distribute, then add stock or water to cover by about 3 inches.", "Bring liquid to a boil, then cover pot with a layer foil before covering tightly with lid. Place in oven and braise for 7-8 hours, checking level of liquid every 3 hours or so to make sure things aren't getting too dry in there. When beans are creamy and have absorbed much of the liquid, they're done. Taste for seasoning and add salt and pepper as needed.", "You can continue from there, but this is even better if you cool it to room temperature and set it in the fridge overnight. When you're ready to serve, toss breadcrumbs with a little olive oil to moisten, spread over cassoulet (I do this in small portions instead of to the whole pot at once), and bake in a 350 degree oven until browned and crunchy."]

food52.com/recipes/20589-lamb-cassoulet

0Gathered

["beans", "bacon", "lamb shoulder", "bone", "salt", "onions", "carrot", "celery stalks", "fennel bulb", "garlic", "anchovy paste", "Herbsaint", "tomatoes", "water", "bread crumbs", "olive oil"]

Smoky Clams For Two

["3 tablespoons olive oil", "1/4 pound sausage, sliced 1/2-inch thick (chorizo, Italian sausage, and kielbasa all work well)", "1 leek, sliced thinly", "1 clove garlic, crushed", "8 sprigs fresh thyme", "Salt and pepper, to taste", "1 1/4 teaspoons smoked paprika", "1 bay leaf", "14 ounces canned cherry tomatoes", "1/4 cup chicken stock", "6 tablespoons white wine", "2 1/2 pounds littleneck clams, scrubbed"]

["Heat the oil in a pan over medium-high heat and cook the sliced sausage until cooked through, about 8 minutes. Remove from the pan and reserve. Reduce the heat to medium and scrape the browned bits out.", "Add in the leek, garlic, and thyme and cook until softened, about 6 minutes. Add salt and pepper. Add in the paprika and the bay leaf and toss the contents of the pan with the spices to coat. Cook for 1 minute.", "Add in the tomatoes, stock, and wine and bring to a boil, then reduce to a simmer for 5 minutes.", "Add in the clams and cook until opened, about 8 to 10 minutes, stirring every so often. Serve warm with some bread."]

food52.com/recipes/36057-smoky-clams-for-two

0Gathered

["olive oil", "sausage", "clove garlic", "thyme", "Salt", "paprika", "bay leaf", "tomatoes", "chicken stock", "white wine", "littleneck clams"]

Tartar Sauce

["1 cup homemade or store-bought mayonnaise", "2 cloves garlic, chopped", "1 tablespoon capers, chopped", "2 tablespoons preserve lemon, finely chopped", "1/4 cup fresh flat leaf parsley, finely chopped", "3 tablespoons apple cider vinegar", "sea salt and freshly ground black pepper"]

["Place all the ingredients in a food processor and pulse several times until the ingredients are well mixed but not pureed.", "Let it sit for a couple hours or overnight."]

food52.com/recipes/35112-tartar-sauce

0Gathered

["mayonnaise", "garlic", "capers", "preserve lemon", "flat leaf parsley", "apple cider vinegar", "salt"]

Chocolate Chili Arbol Spice Cake

["2 Medium tangelos sliced in eigths", "1 ounce Stick unsalted butter", "1 cup maple syrup", "1 Whole chili arbol", "1 Stick unsalted butter", "1 cup Plus 2 tablespoons packed brown sugar", "1 egg", "1 cup espresso cold", "1 cup molasses", "6 ounces bitter sweet chocolate melted", "2 1/2 cups flour", "1 tablespoon cinnamon", "1/2 teaspoon ground chili arbol powder", "1/4 teaspoon white pepper", "1 tablespoon baking powder", "1 teaspoon baking soda"]

["Line a 9 inch round baking pan with parchment paper. Grease sides of pan.", "Add 4 oz of butter and whole chili arbol (it's important to keep the chili whole so that it doesn't get too spicy) to a sauce pan and melt. Add syrup and cook for 2 minutes. When combined, add sliced tangelos stir and cook for 5 minutes. Remove tangelo slices to the parchment papered baking pan. Arrange in a circular pattern. Continue cooking the butter, chili and syrup until reduced to the hard crack stage or 10 more minutes. When the mixture is thick, pour on top of the sliced tangelos.", "Whip 4 oz of butter and brown sugar until creamy and fluffy. Add egg, beat until fluffy.", "In a separate bowl sift dry ingredients together. Then add to the butter/egg batter.", "Combine espresso and molasses and add slowly to the batter. Once the liquids are incorporated and fully mixed fold in the melted chocolate. Pour batter on top of the tangelo slices and syrup.", "Bake in a 350 oven for about 50 minutes or until a knife inserted comes out clean."]

food52.com/recipes/16081-chocolate-chili-arbol-spice-cake

0Gathered

["tangelos", "unsalted butter", "maple syrup", "chili arbol", "unsalted butter", "brown sugar", "egg", "espresso cold", "molasses", "bitter", "flour", "cinnamon", "ground chili arbol powder", "white pepper", "baking powder", "baking soda"]

Smoked Trout Meatball With Lemon Cream Sauce

["Smoked Trout Meatball", "1 smoked trout filet", "1 egg white", "1 tablespoon water", "6 tablespoons pumpkin seeds, toasted and ground", "Lemon Cream Sauce", "1 cup cream", "2 tablespoons butter", "1 lemon, juiced and zested", "1 tablespoon white wine", "3 cloves of garlic cut in half", "1 bay leaf", "1 sprig thyme", "salt", "2 teaspoons cornstarch +/-", "1 pinch sugar"]

["Toast the pumpkin seeds in a skillet. Let cool and grind in a coffee grinder or mini-food processor.", "Flake the trout with your hands. Add in 1/3 of egg white, mix well.", "Make an egg wash by whisking together the water and 2/3rds of the egg white.", "Form the flaked trout into balls about 1\" in diameter. Roll them in the egg wash then the pumpkin seeds, repeat this step so each meatball has been in the egg and seeds twice.", "Place on a parchment lined baking sheet and bake at 375 for about 12 minutes just to heat up.", "To make the sauce combine all of the ingredients with the exception of the cornstarch and the salt. Bring to a simmer and let simmer for about 15-20 minutes.", "Remove the garlic, bay leaf and thyme. remove the sauce from the heat", "Whisk in the cornstarch 1/2 teaspoon at a time until the desired consistency is reached."]

food52.com/recipes/15285-smoked-trout-meatball-with-lemon-cream-sauce

0Gathered

["Trout", "trout", "egg", "water", "pumpkin seeds", "Lemon Cream Sauce", "cream", "butter", "lemon", "white wine", "garlic", "bay leaf", "thyme", "salt", "cornstarch +", "sugar"]

Spicy Saag Tofu

["2 pounds fresh spinach", "1 block firm tofu, cubed", "3 shallots, diced", "1 jalapeno, diced", "1/4 cup almonds, preferably blanched and slivered", "1/4 cup sour cream or plain yogurt", "4 tablespoons butter", "1 teaspoon salt", "3 teaspoons garam masala", "1 tablespoon fresh ginger, minced"]

["In a skillet, heat 1-2 tbsp butter and sautee tofu until it is nicely browned. You will need a thin, flat spatula to flip your tofu pieces without breaking them, and don't hesitate to add more butter if you think the tofu cubes are starting to stick. Once your tofu is light brown on at least two sides (it's hard to get all four, but if you can go for it!), sprinkle on your garam masala. You want each piece to get a dose of garam masala, but with tofu you can't just stir everything around because your cubes will break. If you use extra-firm tofu that is less likely to happen, but I prefer the mouthfeel of firm. Once you've sprinkled your garam masala on all the tofu, keep on sauteeing for another minute, turning the pieces over so the spices get stuck on the tofu via sauteeing in butter. Set aside.", "In a large saucepan, sautee shallots, jalapno, garlic and ginger in the remaining butter. When they are soft, add spinach a handful at a time and sautee until cooked down. When the spinach is all cooked down and most (but not all) of its juices have evaporated, place the mixture in a blender. Add salt, almonds, and sour cream yogurt, and puree until smooth. I recommend using blanched, sliced or slivered almonds because they are easier to puree than whole raw almonds.", "Return mixture to pan and add tofu, heat tofu through in spinach puree, and serve over basmati rice."]

food52.com/recipes/18549-spicy-saag-tofu

0Gathered

["fresh spinach", "firm tofu", "shallots", "almonds", "sour cream", "butter", "salt", "garam masala", "fresh ginger"]

Warm Lentil Salad With Goats Cheese, Cherry Tomatoes And Walnuts

["For the Salad", "1 cup Uncooked brown lentils", "1/4 teaspoon coriander seeds", "1/4 teaspoon cumin seeds", "1 splash Olive oil", "1 smalll hot red chilli, deseeded and finely chopped", "2 small cloves of garlic, finely chopped or grated", "1/2 red onion thinly sliced into half rings", "2 cups vegetables eg pumpkin, sweet potato, snow peas, peppers", "5 ounces cherry tomatoes, halved", "2.5 ounces soft goats cheese", "1/2 can chick peas, draiend and rinsed", "1/2 cup walnuts, roughly chopped", "1 handful fresh dill, roughly chopped", "For the dressing", "1 teaspoon apple cider vinegar", "1 1/2 teaspoons lemon juice", "1/2 teaspoon walnut or olive oil", "1/2 teaspoon salt"]

["In a large bowl, soak the lentils in at least twice the amount of water for at least 6 hours or overnight. Drain and rinse them and place them in a saucepan (hold on to the bowl as you'll be needing it) with at least twice the amount of water and 1/2 tsp salt. Boil for 15-20 min or until cooked through (but not mushy!).", "Preheat the oven to 180C.\r\n\r\nIf using diced pumpkin or sweet potato, toss these in a drizzle of olive oil and a generous pinch of salt, and spread out on a baking tray. Place in the oven until just cooked through (20 mins for sweet potato, 10-15 mins for pumpkin).\r\n\r\nAt the same time, place walnuts on a baking tray in the oven for 8-10 mins or until slightly browned. Remove and allow to cool.", "In a large non-stick frypan, dry roast the cumin and coriander seeds until fragrant. Powder in a mortar or pestle or a spice grinder. In the same frypan, heat 1 tbsp olive oil and add powdered cumin and coriander seeds. Allow to sizzle for a minute or so, then add chilli and garlic. When garlic is browned, add onion and other vegetables (apart from pumpkin, sweet potato and tomatoes). Fry over medium heat for 3-5 mins until the vegetables are slightly browned but still crisp.", "In a small bowl or clean, empty jar, mix together the dressing ingredients until the salt has dissolved as much as possible.", "Now it all comes together! In the same large bowl that you used to soak the lentils, toss together the lentils, cherry tomatoes, saucepan mixture, sweet potato or pumpkin (if using), chick peas, dill and dressing. Taste and add more salt if needed.\r\n\r\nServe warm topped with walnuts and chunks of goats cheese."]

food52.com/recipes/23343-warm-lentil-salad-with-goats-cheese-cherry-tomatoes-and-walnuts

0Gathered

["Salad", "brown lentils", "coriander seeds", "cumin seeds", "Olive oil", "smalll hot red chilli", "garlic", "red onion", "vegetables", "cherry tomatoes", "goats cheese", "chick peas", "walnuts", "handful fresh dill", "dressing", "apple cider vinegar", "lemon juice", "walnut", "salt"]

Old Fashioned Rhubarb Crunch

["Crunch Topping", "1 cup all-purpose flour (GF option to sub oat flour)", "3/4 cup rolled oats", "1 cup brown sugar, firmly packed", "1/2 cup melted butter (or coconut oil)", "1 teaspoon cinnamon", "Rhubarb + Syrup", "4 cups diced Rhubarb", "1 cup granulated sugar", "2 tablespoons cornstarch (or tapioca starch)", "1 cup water", "1 teaspoon vanilla extract"]

["Mix the topping ingredients until crumbly. Press 1/2 to 3/4 of the topping into a greased 8\" pan.", "Cover with the rhubarb.", "Make the syrup: Put just a portion of the water into the cornstarch and mix - this will prevent lumps. Then add the remaining water, sugar and vanilla. Heat on the stovetop over medium heat until the liquid begins to thicken into a syrup. About 5 min.", "Pour the syrup over the rhubarb. Top with remaining crunch topping.", "Bake at 350\u00b0 for 40 minutes.", "NOTES\r\n*This recipe is fantastic + sweet, but I would suggest cutting back on the sugar within the crunch and the syrup. I find that most old fashioned recipes are overly sweet for my taste. I also only used 3/4 of the syrup."]

food52.com/recipes/55891-old-fashioned-rhubarb-crunch

0Gathered

["flour", "rolled oats", "brown sugar", "butter", "cinnamon", "Syrup", "Rhubarb", "sugar", "cornstarch", "water", "vanilla"]

Spinach Artichoke And Mushroom Dip

["1 cup Cooked baby spinach", "1/2 cup chopped artichoke hearts", "1 cup finely chopped baby bellas", "1/2 cup Parmesean cheese", "2/3 cup Cream cheese", "1/4 cup Sour cream", "1/3 cup veganaise", "1 tablespoon unsalted butter", "2 cloves garlic minced", "Pinch salt", "Pinch black pepper"]

["Preheat Oven to 375", "Melt butter in a skillet , add mushrooms , dash of salt and pepper and cook for ~3-5 or until soft. Set aside to cool", "Then combine all ingredients in a bowl and mix well. (Add salt and pepper to taste)", "Transfer mixture to an oven save glass bowl or pan and bake for ~ 25 minutes", "Serve immediately with bread (or chips or cracker or toast)"]

food52.com/recipes/32899-spinach-artichoke-and-mushroom-dip

0Gathered

["baby spinach", "hearts", "baby bellas", "Parmesean cheese", "Cream cheese", "Sour cream", "veganaise", "unsalted butter", "garlic", "salt", "black pepper"]

Rabbit And Tasso Gumbo

["1 rabbit", "olive oil", "cajun seasoning (we use Joe's Stuff but you can use your favorite)", "1 medium yellow onion", "1 green bell pepper", "3 stalks celery - greens and all", "3 large cloves garlic", "1/2 pound tasso ham", "1/2 cup flour", "1/2 cup vegetable oil", "1 quart chicken stock", "3 bay leaves", "1/2 tablespoon dried thyme", "3 tablespoons gumbo file (ground sassafras)", "cayenne pepper (to taste)", "minced green onion (to top it with)", "cooked long grain white rice (to serve it over)"]

["Cook the rabbit - heat the oven to 350. Cut Peter R up into chunks if he isn't already - no need to be fancy it's all coming off the bone later. Smear him all over with olive oil and then season liberally with cajun seasoning. Roast on a sheet pan for about 45 minutes, then remove from the oven to cool. Once it's cooled, pull the meat off the bones and chop into bite size hunks. Save the bones for stock.", "Now get everything mise en place ... once you start the roux you are COMMITTED! Chop the onion, pepper and celery (greens too!) into a 1/2 inch dice. Mince the garlic, chop the tasso, and warm the stock. Have the seasonings on standby. You are ready to roll.", "Put a sign on the door - Making A Roux, Can't Come To The Door. Heat a large heavy pot to medium high - I use a Le Cruset Dutch oven. Add in the oil and the flour and start stirring. I use a wooden spatula with a flat top, this gives you maximum stirrer-to-pan contact and will help keep things moving. As the roux starts to go golden you want to turn the heat down a bit, and I find myself inching the heat down all along until it's ready.", "Keep stirring. Do not stop. If you scorch the roux you have to start over and it is likely your arms will fall off. You want this to get to a deep chocolate brown, it's a bit scary at the end but be brave and keep stirring. It will take a half hour maybe a bit more depending on your pan / heat / bravado / etc.", "When your roux is nice and dark (see photo) add in the vegetables. They will sizzle like mad at first ... stir them around for a few minutes, then turn the heat back up and add the stock, bay leaf and thyme. The roux probably will lump up and look wierd at first - don't worry as soon as that stock gets simmering it will all turn thick and smooth and wonderful.", "After a few minutes, add the tasso, simmer, after a few more minutes add the rabbit. Simmer a few MORE minutes (did I mention this is going to take awhile?) taste the gumbo and now you want to start adding a bit more cajun seasoning a little at a time - be cautious because the ham and the rabbit are adding salt to your gumbo. Taste add taste add until it is the way you like it. I also add extra cayenne because we like spicy, but that is entirely up to you. Now is a good time to cook the rice and chop the green onions too.", "Just a few minutes before serving, add the Gumbo File into your pot and stir. Let that combine in and you are ready ... serve the gumbo over rice, top with green onions, sit back and enjoy! You are probably exhausted!"]

food52.com/recipes/3941-rabbit-and-tasso-gumbo

0Gathered

["rabbit", "olive oil", "cajun seasoning", "yellow onion", "green bell pepper", "stalks celery", "garlic", "ham", "flour", "vegetable oil", "chicken", "bay leaves", "thyme", "gumbo file", "cayenne pepper", "green onion", "long grain white rice"]

Cream Scones, Sweet Or Savory

["1 pound unbleached all-purpose flour", "3 ounces granulated sugar", "1 tablespoon baking powder", "1 teaspoon salt", "4 ounces cold, unsalted butter, 1\" chunks", "2 large eggs", "11 ounces heavy cream"]

["Sift together dry ingredients directly into the bowl of a stand mixer fitted with the paddle. If mixing by hand, sift directly into a large mixing bowl.", "Add the cold butter chunks. Mix on lowest speed just until butter is the size of hazelnuts. This is a dense mixture, and butter pieces will reduce in size as cream and eggs are added. If mixing by hand, cut in butter with 2 knives, one in each hand, working in a scissoring motion until butter is the size of hazelnuts. A hand-held pastry blender will reduce butter to too-small pieces.", "Measure the cream in a liquid measuring cup. Add the eggs and whisk to blend. No need to dirty another bowl. With the mixer running on lowest speed, add the cream mixture all at once. Continue mixing just until you can see no dry ingredients remaining in the bottom of the bowl. If mixing by hand, add cream mixture all at once. Use a rubber spatula to mix, using a cutting motion while turning the bowl. Mix just until no dry ingredients remain in the bottom of the bowl.", "Turn dough onto a lightly floured surface. Gently press together into a mound using the palms of your hands (your fingers transmit heat more effectively, and can warm up the dough too much - cold dough means tender scones). Divide in half with a bench scraper or a knife. Gently round up each half, then press-round-press-round, again with your palms, making disks that are about 1\" thick. Wrap each in plastic and allow to rest in the refrigerator for 30 minutes. Dough may also be frozen at this point.", "Preheat oven to 375 degrees.", "Remove disks of dough from refrigerator. Using a bench scraper or knife, divide into 6 pieces by first dividing in half, then in thirds with a total of 3 cuts. Arrange on a baking sheet lined with parchment, 1\" apart. Brush tops with a bit of cream, then sprinkle with sugar. Bake for 12-15 minutes, rotating baking sheet halfway through. Scones are done when well risen, a beautiful golden brown, and the top doesn't feel soft when tapped.", "Remove from oven and allow to cool for a few minutes before serving.", "Okay, now for possible variations! If sweet, add dried fruits that have been rehydrated in hot water or warm juice, then drained: cranberries, cherries, blueberries, raisins, chopped figs. Fresh berries are too wet and this dough too dense for them to be a good idea. Add zest of your favorite citrus fruits. Toast some nuts, roughly chop them, and toss them in. Chocolate chips, dark or white, yes indeed.", "And if savory, well, now things get interesting. Reduce sugar to 1 ounce. Add your favorite fresh or dried herbs, some grated cheese: cheddar, fontina, Parmesan, gruyere. Soft cheeses don't work well for the same reason fresh fruits do not. If you want to serve them as an hors d'oeuvre with some sort of dip or spread, shape the dough into a rectangle a couple of inches wide, and cut the scones into \"fingers\". Brush with cream and sprinkle with some good sea salt. Use your imagination, and have fun with them!"]

food52.com/recipes/11019-cream-scones-sweet-or-savory

0Gathered

["flour", "sugar", "baking powder", "salt", "cold", "eggs", "heavy cream"]

Chocolate Nice Cream

["2 frozen bananas, peeled and chopped into medallions", "1 avocado (optional)", "4 tablespoons cocoa powder", "1 tablespoon almond butter", "1 splash almond milk (optional)"]

["In a high powered blender or food processor, mix all ingredients. Use almond milk to help get things moving in the blender if necessary. Blend until a creamy, soft-serve consistency is obtained.", "Pour mixture into bowls and add toppings if desired (chocolate chips, coconut flakes, chopped nuts, etc.)."]

food52.com/recipes/76150-chocolate-nice-cream

0Gathered

["frozen bananas", "avocado", "cocoa powder", "almond butter", "almond milk"]

Arugula And Butternut Squash Salad

["3 cups baby arugula", "1 medium butternut squash", "1/2 cup walnuts", "extra virgin olive oil", "salt / freshly ground black pepper / garlic", "red wine vinaigerette"]

["Preheat oven to 350", "Wash, peel and dice squash into small bite size pieces", "Layer on a cookie sheet , drizzle with olive oil, add salt , black pepper and sage leaves then bake for ~ 20-25 minutes or until you get a nice brown color ( feel free to peak in the oven if you're not sure on your timing)", "Meanwhile, through some walnuts on a cookie sheet and toast in the oven for ~5 minutes until crunchy. Let cool then lightly chop walnuts", "Toss arugula in a bowl with vinaigrette, add squash and toss, then top with chopped walnuts", "Plate and serve."]

food52.com/recipes/32972-arugula-and-butternut-squash-salad

0Gathered

["baby arugula", "butternut squash", "walnuts", "extra virgin olive oil", "salt", "red wine vinaigerette"]