Makes 24 gnocchi, serves 2
 
1 garlic clove
16 oz frozen spinach
8 oz fresh ricotta
5 tablespoons Parmesan cheese, grated
1 egg yolk
6 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper, freshly ground
6 tablespoons butter
6 sage leaves
 

1. Thaw the spinach and remove excess water. Squeeze the spinach in a tea towel to remove as much excess water as possible. Chop the spinach well and place in a large mixing bowl. 
2. Bring a large pot of salted water to boil.
3. To make the gnocchi, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg yolk, salt, and pepper. Add 3 ½ tablespoons of flour to the mixture and stir to combine. The mixture should be firm, add more flour if needed.
4. Scoop the gnocchi mixture with a tablespoon. Shape into round balls and roll them in flour. Set them on a plate.
5. Gently place the gnocchi into the boiling water. Cook for 2-3 minutes, until they rise to the surface. Remove the gnocchi with a slotted spoon and set them aside on a plate. 
6. To prepare the butter sauce, heat the butter in a large sauté pan over medium-high heat. When the butter begins to bubble, add the sage leaves. Next, add the gnocchi and cook to brown. Serve immediately.

Seedlip Martini
Seedlip Garden Non-Alcoholic Spirit
 
2 oz Seedlip Garden
¾ oz Olive Brine
Catelvetrano Olive (Brine and garnish)
 

1. Add the Seedlip and olive brine to a cocktail shaker
2. Fill the shaker w/ ice and shake for 20 seconds.
3. Strain into a chilled martini glass.
4. Garnish w/ a Castelvetrano Olive and serve.

 
 
 
Berry Kombucha Highball
Seedlip Garden Non-Alcoholic Spirit
 
2 oz Seedlip Garden
4 oz Flavored Kombucha (blueberry, pomegranate, etc)
Rosemary sprig
 

1. Add the Seedlip and kombucha to a tall glass.
2. Add ice, stir.
3. Garnish w/ a Rosemary sprig.

 
 
Assam Sour
Recipe from: https://www.thedailymeal.com/recipes/souchong-sour-mocktail-recipe
 
1/4 cup strong brewed lapsang souchong or assam tea cooled to room temperature.
4 teaspoons maple syrup
1 tablespoon lemon juice
1 teaspoon egg white, organic, pasteurized or reconstituted.
1/2 slice orange
pinch of freshly ground black pepper.
maraschino cherry, preferably good quality not marinated in alcohol.
 

1. Combine the tea, maple syrup, pepper, and lemon juice in a cocktail shaker with ice.
2. Shake.
3. Add the egg white and shake again, vigorously.
4. Place a couple of inch-square ice cubes, or one very large one, in an old-fashioned glass and strain the cocktail over the ice.
5. Garnish with orange slice and cherry and serve.

 


Bitters and Soda
½ ounce bitters-Any flavored bitter will work-Orange, Rhubarb, Cherry
6 oz Club Soda
Orange peel for garnish
 
Pour the bitters in a Tom Collins glass.
Pour in club soda and stir.
Garnish with orange peel

NYT Cooking-Jaques Pepin

Serves 4
 
2 medium zucchinis (about 1½ pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white wine vinegar or white balsamic vinegar for a sweeter flavor
4 tablespoons olive oil
 
Directions

1. Preheat oven to 400 degrees. 
2. Wash the zucchini, trim and discard the ends, and cut crosswise into ¼-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
3. Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

NYT Cooking-Melissa Clark

​Serves 4
 
4 fish fillets or steaks of any kind of fish, skin on or off to taste
Extra-virgin olive oil
Fine sea salt
Black pepper
Lemon wedges, for serving
Optional: fresh herb-parsley, mint, dill
 
 

1. Heat your oven to 400 degrees. Measure fish fillets at the thickest part. You will roast your fish for 10 minutes per inch of thickness. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
   
   
2. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Drizzle with more olive oil. If using additional fresh herbs, sprinkle some on each fillet and serve with lemon wedge.

NYTimes Cooking- Barbara Kafka

Serves 6
 
12 ounces wide egg noodles or fettuccini, or wide spinach noodles if you prefer
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper

 

1. Bring a large pot of water and 1 tablespoon salt to a boil. Add noodles and cook for 8 minutes or until tender, stirring occasionally. 
2. Just before noodles are done, in a small saucepan combine the lemon zest, heavy cream, salt and pepper to taste. Cook over medium heat until the cream comes to a boil. Turn off the heat.
3. Set aside 1 ½ cups pasta water in case you want to add some starchy cooking water to the pasta later. Drain the pasta. Return the drained pasta to the warm cooking pot.
4. Pour cream mixture over drained noodles and add half the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. If you prefer more lemon flavor, add more lemon juice to taste. If you prefer more sauce, add some of your reserved pasta water. Season with additional pepper, if desired.

 
Optional Additions: grated parmesan cheese, fresh parsley, 1 cup fresh ricotta-at room temperature, Parmesan cheese for serving, shredded chicken, cooked broccoli.
 *​If adding ricotta, add it after the pasta is cooked with the cream. Add some of the reserved pasta water if you like. 

Makes 6 entrée servings
 
Makes 6 entrée servings
 
7 cups beef or chicken broth
3 Tbs butter
2 Tbs olive oil
2 Tbs pancetta (or thick cut bacon) diced
2 Tbs onion, chopped very fine
2 cups Arborio or other imported Italian risotto rice
1/3 tsp powdered saffron or ½ tsp chopped saffron strands dissolved in 1-cup of the hot broth or water.
Black Pepper, freshly ground.
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus additional cheese at the table.
Salt, to taste

1. Bring the broth to a simmer on a burner near where you’ll be cooking the risotto. 
2. Put the diced pancetta, 1Tbs of butter, olive oil, and the chopped onion in a Dutch oven or soup pot over medium high heat.  Cook and stir the until the onion becomes translucent.   
3. Add the rice to the pot. Stir to coat the grains well with the butter and oil. 
4. Add 2 ladles of simmering broth. The broth should just cover the rice and should be bubbling. Stir constantly, whipping the sides and bottom of the pot clean as you stir, until all the liquid is gone. When there is no more liquid in the pot, add another 1-2 ladles of broth, continuing always to stir as above. 
5. When the rice has cooked for 15 minutes, add half of the dissolved saffron.  Continue to stir, and when there is no more liquid in the pot, add the remaining saffron. 
6. Finish cooking the rice while stirring, until it is tender, but firm to the bite, and there is no more liquid in the pot.  
7. Off the heat, add a few grindings of pepper, the remaining butter, all the grated Parmesan, and stir thoroughly until the cheese melts and clings to the rice.  Taste and correct for salt.  Serve immediately with additional grated cheese on the side.

Additions:
Gently fold in a variety of roasted, diced vegetables-butternut squash, zucchini, mushrooms (sliced).
Seafood: roasted shrimp, sauteed scallops.

​

Zabaglione is an Italian custard sauce that can be served cold or warm, either spooned into glasses on its own, or under sliced fruit, or with plain cakes.
 
 Serves 4-6
 
8 egg yolks 
½ cup sugar 
 1 cup Sweet Marsala wine (dry Marsala or Prosecco can be substituted)
 Double boiler

1. Prepare the sauce using a double boiler or saucepan with a medium sized metal mixing bowl placed on top. Fill the base with ½ inch water and place over medium heat. 
2. Put the egg yolk and sugar into the top bowl of the double boiler or metal mixing bowl (off the heat).
3. Using a large whisk, whip the egg yolks and sugar for about 3 minutes until the sugar mixture is pale yellow and creamy. 
4. Pour in the Marsala wine and whisk until the sugar is dissolved.  
5. Heat the mixture over barely simmer water. As you whisk vigorously, the mixture will begin to foam, then swell to triple in volume into a soft mass. Zabaglione is ready when it is light and fluffy and clings to a spoon like loose pudding, about 8 minutes. Remove from the heat and serve warm or chilled alone, with berries, or biscotti. 

 
Notes:
 
The egg yolk mixture increases considerably in volume as you beat it. If your double boiler is not very large, use a large bowl over a pot of water. 

Zabaglione is a base for many desserts. 
Stracciatella Semifreddo Coat a 9-inch loaf pan with cooking spray and line with plastic wrap. Sprinkle bottom of pan with 1/3 cup toasted sliced almonds. Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup chocolate shavings. Scrape into loaf pan, cover, and freeze until firm, at least 3 hours. To serve, scoop into an ice cream bowl or invert onto a plate and slice. Serve with sliced berries.

​Serves 4
12 ounces canned tuna packed in oil, drained
4 ounces fresh green beans 
½  small red onion, peeled and sliced 
12 red fingerling potatoes, boiled, cooled
1 cup cherry tomatoes cut into halves 
1 cup frozen petite peas, thawed
½ cup Niçoise olives,(oil cured black olives)or pitted kalamata olives
¼ cup capers, rinsed
4 eggs boiled, peeled, and halved 
4 cups mixed baby lettuces
Nicoise Salad Dressing, recipe follows

1. Trim the green beans, and then blanch (cook) in boiling water for 3 minutes.  Immediately strain the green beans and run under cold water to stop the cooking. 
2. In a large bowl, combine the green beans, red onion, potatoes, tomatoes, peas, and capers.  Toss lightly with ¼ cup of the Niçoise dressing and season with salt and pepper.  
3. Divide the lettuce between the plates.  Place equal amounts of dressed vegetables on top of the greens. Divide the drained tuna and eggs between the plates. Drizzle some dressing on top. Serve immediately. 

 
Dressing
Make 1 ½ cups
1 cup olive oil 
1/3 cup sherry vinegar
2 teaspoons Dijon mustard
2 tablespoons minced shallots
2 Tbs fresh tarragon, chopped or 2 teaspoons dried
Kosher salt and freshly ground pepper to taste

Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. 

​Makes one 8-cup souffle to serve 4
Excerpted from The Way to Cook by Julia Child. 
 
Ingredients
2 Tbs finely grated Parmesan or other hard cheese
2 1/2 Tbs butter
3 Tbs flour
1 cup hot milk
Seasonings: 1/2 tsp paprika, a speck of nutmeg, 1/2 tsp salt, and 3 grinds of white pepper
4 egg yolks
5 egg whites (2/3 cup)
1 cup (3 1/2 ounces) coarsely grated Swiss cheese
 
Instructions

1. Preliminaries: Roll the grated cheese in the buttered baking dish to cover the bottom and side, and fasten on the aluminum collar (see Notes below). Preheat the oven to 400 F, and set the rack in the lower third level. Measure out all the ingredients listed.
2. The white sauce – béchamel: Stir and cook the butter and flour together in the saucepan over moderate heat for 2 minutes without coloring. Remove from heat, let cool a moment, then pour in all the hot milk and whisk vigorously to blend. Return to heat, stirring with a wooden spoon, and boil slowly 3 minutes. The sauce will be very thick. Whisk in the seasonings, and remove from heat.
3. Finishing the sauce base: One by one, whisk the egg yolks into the hot sauce.
4. The egg whites: In a clean separate bowl with clean beaters, beat the egg whites to stiff shining peaks.
5. Finishing the soufflé mixture: Scoop a quarter of the egg whites on top of the sauce and stir them in with a wooden spoon. Turn the rest of the egg whites on top; rapidly and delicately fold them in, alternating scoops of the spatula with sprinkles of the coarsely grated cheese – adding the cheese now makes for a light soufflé.
6. Ahead-of-time note: You may complete the soufflé to this point 1/2 hour or so in advance; cover loosely with a sheet of foil and set away from drafts.
7. Baking – 25 to 30 minutes at 400 F and 375 F. Set in the preheated oven, turn the thermostat down to 375 F, and bake until the soufflé has puffed 2 to 3 inches over the rim of the baking dish into the collar, and the top has browned nicely (see Notes below).
8. Serving: As soon as it is done, remove the collar, then bring the soufflé to the table. To keep the puff standing, hold your serving spoon and fork upright and back to back; plunge them into the crust and tear it apart.

 
Notes
For drama, you choose a dish that’s a little too small, so that the soufflé puffs into a collar. When the collar is removed the puff holds itself 2 to 3 inches over the rim of the dish. Use a double thickness of buttered foil that will rise 3 inches over the top of the dish; secure the collar by inserting a straight pin head down – for easy removal.
When is it done? A soufflé baked in a dish should puff 2 to 3 inches over the rim, and the top should be nicely browned. The puff should hold up when you release the collar just a little bit to check – if the puff sags, rapidly refasten the collar and bake a few minutes more. If you want the puff to hold and the soufflé to stand a reasonable time, test it by plunging a skewer down into the side of the puff; if wet particles cling to it the soufflé will be creamy inside and will not hold as long as if the skewer comes out almost clean. 

Makes 6 servings
 
¼ cup unsalted butter
1 medium white onion, diced
1 large carrot, diced 
2 celery ribs, diced 
1 garlic clove, chopped
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups chicken broth (I like Better Than Bullion paste) 
1 (12-oz) can IPA beer-see other options below
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard or 1 tablespoon Dijon or yellow mustard
1 teaspoon coarse salt
1/4 teaspoon black pepper
4 cups (about 1 pound) extra-sharp Cheddar
4 bacon slices, cooked and crumbled
3 scallions, chopped 

1. Melt the butter in a Dutch oven or heavy-bottomed soup pot over medium heat. Add the onion, carrots, celery, garlic, and bay leaf, covered, stirring occasionally, until vegetables begin to soften, about 5-8 minutes. 
2. Reduce heat to medium-low and sprinkle the flour over vegetables. Continue to cook stirring occasionally for 3 minutes. 
3. While whisking add the milk, broth, and beer. Raise the heat to medium-high and bring the soup to a simmer, stirring occasionally.  Cook for 5 minutes. 
4. While the soup is cooking, combine the Worcestershire sauce, mustard, salt, and pepper in a small bowl. Stir the mixture into the soup. Cook for 3 more minutes. 
5. Remove the bay leaf and puree the soup using a stand blender or immersion blender.
6. Put the pureed soup back into the pot and bring to a simmer.  Add the cheddar cheese by handfuls, whisking constantly, and cook until the cheese is melted. Do not let the soup boil. Ladle the soup into bowls and serve with crumbled bacon and scallions as a garnish.

Notes:

• Beer options-the beer you choose will determine the intensity of flavor. I have used IPA and stout for this recipe. The stout is a heavier, smokier beer and will add that level of intensity to the soup. Use a beer you love to drink!
• Add cooked broccoli and shredded cooked chicken to this soup for a really tasty stew-like dish. Delicious!

Makes one 9” cake
 
Cake:
1 cup chocolate or coffee stout or other dark, malty beer -Samuel Smith's Organic Chocolate Stout is what I prefer, but I have used other rich malty beers as well.
8 oz. butter (2 sticks), at room temperature
2 cups sugar
3/4 cup cocoa powder
2 large eggs, room temperature
¾ cup sour cream, room temperature 
1 tablespoon vanilla
2 cups all-purpose flour
2 ½ teaspoons baking soda
3/4 tsp salt
1 tsp espresso powder (optional)
 
Frosting:
1¼ cups confectioners' sugar
8 ounces cream cheese, at room temperature
1/3 cup heavy cream-plus 1-2 tablespoons to thin frosting if needed

1. Set a rack in the lower third of the oven and preheat to 350F.
2. Butter and flour a 9" x 3" springform pan. Line with a circle of parchment. Set aside.
3. In a large saucepan, combine the stout and butter place over medium-low heat until the butter is melted. Set aside.
4. Whisk together the sugar and the cocoa powder in a bowl. Stir it into the stout and butter and whisk together until smooth. 
5. In a small bowl, combine the eggs, sour cream, and vanilla. Add to the stout mixture.
6. Whisk together the flour, baking soda, and salt and optional espresso powder. Stir into the wet ingredients until smooth. A few tiny little lumps are okay.
7. Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes. The cake is done when the top springs back when gently pressed, when the sides are just starting to pull away from the sides of the pan, and when the internal temperature of the cake reaches 200F. Place the cake on a cooling rack and cool completely in the pan. 
8. For the frosting: Using a food processor or hand mixer, whip the confectioner’s sugar and the room temperature cream cheese until smooth. Add the heavy cream and mix until smooth and spreadable. Ice the top of the cake.
9. Store leftovers in the fridge, but let the cake return to room temperature for serving so the frosting and cake will have the best texture and flavor.

NOTES

• You can also make this cake in a Bundt pan or two 9" x 2" pans if you'd like to make a classic layer cake. Multiply the frosting by 1 ½ to frost the top and between the layers.
• For a non-alcoholic cake, you can swap the stout with 1 cup coffee or espresso.

Makes 1 ½ cups
1 cup sugar
1/3 cup water
1 cup heavy cream
A pinch salt
1 teaspoon ground cumin 
½ teaspoon ground cardamom
½ teaspoon crushed red pepper flakes 
½-1 teaspoon vanilla extract
 
 

1. Combine the sugar and water in a 4-quart saucepan and bring to a simmer over medium-low heat. Cook uncovered stirring occasionally until the sugar is dissolved and the liquid is clear, about 5 minutes. 
   
   
2. Raise the heat to medium-high and bring to a boil, swirling the pan frequently. Continue boiling until the syrup thickens and begins to color, about 10-15 minutes. Continue boiling and swirling the pan a little longer until the syrup it is a light caramel brown. Remove the pan from the heat and continue to swirl as it darkens to a rich caramel color. Stir in the spices, vanilla, and salt.
   
   
3. While whisking, slowly pour in the heavy cream. The caramel will look curdled at first, but as you continue to stir in the cream the caramel will smooth out. The sauce will thicken as it cools. The caramel sauce can be made ahead and refrigerated for 2-3 weeks or frozen. 

Makes about 2 cups.
 
4 large eggs yolks, beaten.
1/3 cup sugar
Pinch of salt
2 cups of milk, or heavy cream, or 1 cup of each
1 tsp vanilla extract (my favorite is Everland vanilla extract found at HomeGoods and online)

1. In a saucepan heat the milk to a simmer. Remove from the heat and keep warm.
2. Place the egg yolks and the sugar into a mixing bowl. Whisk until the mixture is light and thick. 
3. Gradually whisk the scalded milk into the egg yolk mixture. Place the bowl over the top of a double boiler over barely simmering water. 
4. Cook, whisking constantly, until the mixture coats the back of a spoon and leaves an open trail when you run your finger through it. It should take about 8 minutes of cooking time or until the temperature of the sauce reaches 175 degrees when using an instant read thermometer. 
5. Remove the sauce from the heat and strain it though a fine strainer.  Stir in the vanilla and allow the sauce to cool.  
6. Serve cold or at room temperature. Refrigerate for up to 4 days.  

 
 
Ways to use crème anglaise:
Dessert sauce served with berries, cake, tarts, pies.
Custards and puddings
Ice cream base
Buttercream base
 
For variations and ways to use crème anglaise, go here: CREME ANGLAISE TAKES TO MANY VARIATIONS

Serve 2-4
6 cups chicken stock
Salt and freshly ground pepper to taste
4 large eggs
⅓ cup freshly grated Parmesan or Romano cheese
2 tablespoons parsley
2-4 cups baby spinach leaves
 

1. Place the stock in a large saucepan or soup pot and bring to a simmer. 
2. Combine the eggs, cheese, and parmesan in a bowl.
3. Drizzle in the egg mixture while slowly stirring the soup with a wooden spoon or spatula, paddling it back and forth until the little “rags” form. 
4. Add the spinach and cook for 2 minutes. 
5. Taste, adjust seasoning and serve at once.

Serves 6-8
 
1 medium butternut squash (about 2 ½ pounds)
2 tablespoons olive oil 
1 large, yellow, or sweet white onion, chopped
1 medium apple, any variety, diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube ( I like to use Better Than Boullion paste), or chicken broth if you prefer
2 teaspoons curry powder or 2-3 tablespoons green curry paste for a spicy Thai flavor
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can coconut milk (Thai Kitchen is my favorite brand)
Salt and freshly ground pepper to taste
 
Garnish
¾ cup raw peanuts or pecans, roughly chopped
¾ cup unsweetened raw coconut flakes
2 tablespoons fish sauce
1 tablespoon neutral-tasting or melted coconut oil
1 teaspoon sugar
10 lime leaves, or mint leaves, thinly sliced (optional)
Handful of Thai or Italian basil leaves
2 tablespoons Spicy Chili Crisp
2 to 3 limes, quartered 
 

1. To bake the squash, preheat oven to 400 degrees. Cut squash in half and place halves, cut side down on a foil-lined baking pan. Bake for 45 minutes or until you can easily pierce the flesh with a knife. Using a paring knife, remove the skin and set the squash aside. 
2. Prepare the garnish: In a small bowl, toss together nuts, coconut flakes, fish sauce, oil, the sugar and the lime leaves, if using. If using mint leaves, do not add these until just before serving. Spread mixture onto a baking sheet in a single layer. 
3. Bake at 300 degrees for 15 to 20 minutes, stirring after the first 10 minutes. Remove from oven when coconut is deep golden brown and pour mixture immediately into a bowl to prevent overcooking. Add the Spicy Chili Crisp and the mint if using. Stir to combine and set aside.
4. While the garnish is cooking, place the oil and the onion in a large soup pot over medium low heat and sauté until the onion is soft, about 8 to 10 minutes. 
5. Add the apple, squash, broth, and spices. Bring to a simmer, then cover and cook gently until the apples are tender, about 10 minutes. 
6. Insert an immersion blender into the pot and process until pureed. Alternatively, process the solids in a blender and return them to the pot. 
7. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. 
8. To serve, ladle soup into each bowl. Serve with the pecan topping and lime wedges on the side.

6-8 Servings
 
4 tablespoons olive oil
8 Italian sweet sausages
2 medium carrots, diced into ¼-inch pieces
1 medium onion, diced
1 celery rib, sliced into ¼-inch pieces
2 cloves of garlic, chopped
2 bay leaves
1-cup dried green lentils
4 cups of chicken stock (I prefer Better than Bullion paste)
2 medium red bliss potatoes, cut into ½ -inch pieces
¼ cup chopped fresh parsley
Lemon zest, 2 teaspoons
1 tablespoon Dijon mustard
 
1.  Heat a Dutch oven, or heavy soup pot over medium-high heat. Pierce the sausages all over with a fork. When the pan is hot but not smoking, add 2 Tbs of olive oil and place the sausages in cook turning to brown on all sides. When browned, remove the sausage to a plate.
 
2.  Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil, the diced carrots, onions, and celery. Cover and let the vegetables cook and soften for 5 minutes. Do not let them brown.
 
3.  To the vegetables, add the bay leaves, dried lentils, chicken stock, and diced potatoes. Cover and simmer for 10 minutes. Add the browned sausages to the pot. Cover and simmer for and additional 10 minutes or until the potatoes are fork.  At this time, you can add more stock if you prefer a stew with more liquid. 
 
4.  While the stew if cooking add the parsley, lemon zest, and Dijon mustard to a small bowl and stir to combine and make a paste.  Stir the herb paste into the stew just before serving. Season with salt and pepper to taste.

Serves 6
Stew:
6 boneless, skinless chicken thighs
Salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4* inch thick
1 large onion, minced or ½ pound frozen pearl onions, thawed
6 tablespoons unbleached all-purpose flour
1/4 cup dry sherry
5 cups low-sodium chicken broth-more broth if you like your stew with more liquid.
3/4 cup whole milk
2 teaspoon minced fresh thyme leaves or 1 tsp dried
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves


Dumplings:
2 cups unbleached all-purpose flour
½ tsp baking soda
1 tsp sugar
1 teaspoon salt
1 tsp dried tarragon  
¾ cup butter milk(3/4 cup milk with 1 tsp white vinegar)
4 tablespoons unsalted butter, melted
1 large egg white

 FOR THE STEW:

1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken thighs and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate.  
2. Add the butter the carrots, celery, onion, and 1/4 teaspoon salt.  Cover and cook over medium heat until softened, about 7 minutes.
3. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. place the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 20 minutes.
4. Transfer the chicken to a cutting board. Discard the bay leaves.  When cool enough to handle, shred the chicken, then return it to the stew.
   
   

FOR THE DUMPLINGS:

1. Stir the flour, baking soda, sugar, salt, and tarragon together.
2. In a separate bowl, combine the buttermilk and melted butter.  Stir together and then whisk in the egg white. 
3. Add the buttermilk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
4. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper to taste. Drop golf-ball-sized dumplings gently into the stew, keeping about 1/4-inch space between each. You should have about 18 dumplings. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve hot.

Adapted from Lorna Sass-Pressure Perfect

​Makes 4 servings
1 ½ cups dried chickpeas, soaked overnight
3 cups vegetable broth
1 14-oz can unsweetened coconut milk
2 tbsp mild, Madras curry powder or to taste
2 packages (10 oz each) frozen chopped spinach
2 large (about 1 lb) onions, peeled and cut into eights
15-oz can diced tomatoes-including liquid
crushed red pepper flakes to taste
Kosher salt
pinch of cayenne
1/4 cup chopped fresh cilantro

1. In a 6-quart (6 L) or larger pressure cooker (stove top or electric pressure cooker), stir together broth, coconut milk and curry powder. Set over high heat. Add soaked chickpeas, spinach, and onions. Pour tomatoes on top; do not stir.
2. Lock the lid in place and set the valve to “sealing”. Cook at high pressure for 25 minutes. Allow the pressure to come down naturally for 10 minutes. A longer natural release will result in softer chickpeas. When pressure is released, remove the lid, tilting it away from you to allow any steam to escape.  
3. Stir well. Add a pinch of cayenne to taste, more curry powder if necessary, and salt to taste. The mixture will thicken as it stands, but if you wish to thicken it immediately, mash some of the chickpeas against the side of the cooker with a fork and stir them in. Stir in cilantro. Serve in large, shallow bowls or lipped plates.

​Serves 2
1-pound green beans, washed and trimmed 
3 tablespoon olive oil
2 portabella mushrooms, brushed clean
2 cloves of garlic, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon crushed red pepper flakes 
2 teaspoons dark sesame oil
1 tablespoon soy sauce

1. Fill a saucepan with 1/2-inch of water. Add 1 teaspoon of salt to the water. Bring to a boil and add the green beans. Cover and cook for 3 minutes. Transfer the cooked beans to a colander and run under cold water. Drain well.
2. Slice mushrooms into ¼-inch thick slices. Heat large sauté pan over high heat with 2 tablespoons of olive oil. When the oil is hot, put the mushrooms in the pan in a single layer. Cook for 2 minutes on each side. 
3. Add the chopped garlic and the rosemary. Cook an additional 2 minutes, gently stirring to make sure the garlic is cooked.
4. When the mushrooms are tender add the sesame oil, soy sauce, and the crushed red pepper.  
5. Add the cooked green beans, toss gently, and heat through, about 2-3 minutes. Serve hot.

Serves 2

2 (6-8 ounce) sirloin or rib-eye steaks-each about 1 1/2 inches thick
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
3 tablespoons minced shallot 
½ cup Tawny Port or other sweet wine
½ cup beef broth
2 teaspoons Dijon mustard 
2 teaspoons balsamic vinegar
3 teaspoons fresh thyme or 1 teaspoon dried 
2 tablespoons unsalted butter, cold

Steak

1. Take the filets from the refrigerator and let them sit at room temperature for 20 minutes. Pat the filets dry and season both sides with salt and pepper. Heat a large heavy skillet or cast-iron pan over medium high heat. When the pan is hot but not smoking lay the steaks in the pan and sear for 2 minutes. Turn the steaks and sear on the other side for 2 minutes. Repeat two more times for a total of 4 minutes on each side. If you prefer to check the temperature with and instant read thermometer, test in the middle of the steak. 
   Meat Cooking Temperatures: 
   Rare = 140  Medium Rare = 145    Medium = 160  Medium Well – Well  = 170 and above
    
2. Remove the steaks and place them onto a cutting board and cover with foil to rest.  

 
Sauce

1. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pan along with the minced shallot and cook until the shallot is softened, stirring occasionally, about 2 minutes.
2. Add the port to the pan and raise the heat a bit to bring to a simmer. Simmer to reduce by half.  
3. Add the beef broth to the port reduction and gently simmer the mixture until it is reduced again by half.   
4. When reduced, whisk in the Dijon, balsamic vinegar, thyme, and any juices that have accumulated on the cutting board from the steaks.  
5. To finish the sauce, remove the pan from the heat and let sit for 1 minute. Whisk in the cold butter until the sauce is slightly thickened and shiny. Season with salt and pepper to taste.  
6. To serve, slice the steak into ¼ inch slices and serve with the sauce drizzled over top.

Serve with: Sweet Potato Stacks and Sesame Green Beans w/Portabella Mushrooms

Serves 4
 
8 ounces bittersweet chocolate (bar or chips)
½ cup heavy cream
1 cup whole milk
1 ½ teaspoons chopped rosemary
½ teaspoon vanilla extract
12 ounces frozen raspberries, thawed with juices
¼ cup granulated sugar
8 slices Pepperidge Farms white sandwich bread
8 ounces room temperature cream cheese
4 tablespoons honey or maple syrup
4 tablespoons melted unsalted butter

1. Combine heavy cream, milk, and rosemary in a saucepan and simmer over low heat for 5 minutes. While the cream mixture is simmering place the chocolate in a medium bowl and set a strainer over it. Pour the rosemary cream over the chocolate, pressing the rosemary to extract more flavor. Let sit without stirring for 5 minutes to melt the chocolate. Add the vanilla and stir until the chocolate is smooth. Keep warm.
   
   
2. Place thawed raspberries and sugar in a bowl and let sit until the sugar is dissolved. Stir to combine. Press the sweetened berries through a strainer over a small mixing bowl to remove the seeds. Set the sauce aside.
   
   
3. Combine cream cheese and honey in a bowl and blend until creamy. Spread the sweetened cream cheese onto four slices of bread and top with the remaining four slices. Brush both sides of the sandwiches with melted butter. Cook the sandwiches on a griddle until each side is golden brown. Remove and cut each sandwich diagonally into quarters and serve with small bowls of the warm chocolate soup and raspberry sauce for dipping. You can grill the sandwiches and refrigerate them whole for up to one day. Warm the sandwiches in a 300-degree oven, cut and serve with the warmed soup and sauce for dipping.

Chocolate ganache is the start of something special. You should always have ingredients on hand for this versatile confection. Truffles, chocolate glaze, whipped frosting, cookie filling, the possibilities are endless! Liz's truffles are a must.

Makes 2 cups of ganache
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla

1. If using a bar chocolate, chop the chocolate using a serrated knife.
2. In a heavy bottomed saucepan heat the heavy cream over moderate heat until steaming.  Do not boil. If the cream is too hot when you add the chocolate it may seize (separate). Remove the pan from the heat.
3. Add the chopped chocolate and butter to the hot cream and stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla.

 
 
Using your Ganache:
 
To frost as a glaze:
     Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
     If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
 
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
 
To make a spreadable or whipped frosting:
         Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
 
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
  
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors. 
 
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut. 
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.

Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Cortland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.

Makes one double crust apple pie using a 9 1/2 inch deep-dish pie pan
​1 recipe double crust pie dough-see recipe 
About 10 cups heritage apples (about 6 large apples)-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat. 
1/2 cup sugar or more to taste. 
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinkling on top of the pie

Egg Wash
​1 egg white plus 1 tablespoon water, fork beaten

1. Slice the apples in 1/2-inch-thick slices, or chunk them up into pieces you can comfortably get into your mouth. 
2. In a large mixing bowl put the apples, sugar, salt, cinnamon, nutmeg, all spice, vinegar, calvados, and flour, and mix lightly until most of the surfaces are covered with what looks like wet sand.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut 5 vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Cover the pie and chill in the refrigerator while you preheat your oven to 425F.
   
9. Place the pie into your preheated oven and bake for 20 minutes.
10. Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
11. Remove from the oven and cool for at least 1 hour.

"The Quintessential Apple Pie" from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott, copyright © 2016. Reproduced with permission of The Countryman Press/W.W. Norton.

Notes:
Freeze your raw pie and cook another time. Wrap the raw pie in plastic wrap. Freeze. To bake, place the frozen pie on the counter while you preheat your oven. Place in the oven and cook as directed. Add 15-20 minutes to your baking time. Check to see if the filling is bubbling out of the vent wholes. If not, add 5-10 minutes and check again. If the filling is bubbling, remove the pie from the oven and cool as directed.

Liz's Pie Variations:
Pear Cranberry Pie-6 cups pears, 4 cups fresh cranberries (1 bag), 3/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon ground ginger. Follow the recipe as written.

Apple Blueberry-Substitute some apple for fresh or frozen blueberries. If using frozen, do not thaw before making your filling. ​