Chilled Cucumber Soup

Chilled Cucumber Soup 2 cucumbers½ tsp garlic (minced)1 cup chicken broth1 cup sour cream2 tsp rice vinegar1 tsp salt½ tsp white peppersmoked paprika (optional)fresh sprig of mint (parsley, thyme, or oregano for garnish) Wipe cucumbers with wet paper towel to clean. Peel and cut in half, lengthwise. Remove seeds by running a spoon down the center of the cucumber. Discard seeds and attached liquid. Cut cucumber into halves and then quarters and place in blender or bowl of food processor.Add garlic and process until pureed.Add chicken broth, sour cream, vinegar and salt and pepper. Process to blend.Cover and chill for one hour, minimum, prior to serving.Garnish with paprika and/or herb sprig.May store up to one week refrigerated...

Pizza Dough – Neapolitan Style

Pizza Dough – Neapolitan Style ⅓ tsp Baker’s Instant Yeast1¼ C Cold Water4 C Bread Flour (480 grams)1¾ tsp Sea Salt (fine)Corn Meal (course, for dusting) In a large liquid measuring cup dissolve fresh yeast in cold (about 60 degrees F) water.Place bread flour in a pile on a clean work surface. Use your hands to create a hole in the center of your flour pile, like a volcano. Carefully pour some of the water and yeast mixture into the hole and using your fingers, incorporate flour from inside the hole with the water to make a slurry. Add salt. Continue to add water and yeast mixture until all has been added, being careful not to break the...

No-Knead Sourdough Bread

No-Knead Sourdough Bread 1/4 C Sourdough starter (50 grams)1⅓ C Water, room temperature (300 grams)3 C Bread flour, high protein (400 grams)1¼ tsp Salt (1 ¼ teaspoon)Cooking oil spray (8 grams)Rice flour Place pinch bowl on digital scale and measure 8 grams of salt. Set aside.Place mixing bowl on digital scale and add 50 grams of starter.Leaving the mixing bowl on the scale, turn scale off and back on again to zero out the weight, or use the Tare feature. Add 300 grams of water. Stir with wooden spatula to dissolve.With mixing bowl still on the scale, turn scale off and back on again to zero out the weight. Add 400 grams of bread flour and the 8 grams...

Sourdough Crackers with Olive Oil and Herbs

Sourdough Crackers with Olive Oil and Herbs 200 grams about 1 cup mature (discard) sourdough starter60 grams all-purpose flour (about 1/2 cup)60 grams whole wheat flour (about 1/2 cup)12 grams rye flour (about 2 Tablespoons)32 grams extra virgin olive oil (about 3 Tablespoons)1 Tbsp dried herbs de Provence½ tsp fine sea saltkosher salt (medium grain, for topping) In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.Cut the...

Tuscan Tuna and White Bean Salad

Tuscan Tuna and White Bean Salad 6 oz can of tuna packed in spring water15 oz can of cannellini or Great Northern white beans (rinsed and drained)½ cup olive oil (extra virgin )½ cup red onion (chopped)1 small Zest and juice1/3 cup kale (chopped into bite-sized pieces)1/3 cup arugula (chopped)1/3 cup flat Italian parsley (chopped)Tabasco or other hot sauce to taste½ teaspoon freshly ground black pepperSalt and more extra virgin olive oil to taste Drain the tuna and place in a large mixing bowl.Add beans and stir gently to combine.Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.Add Tabasco, black pepper and salt to taste.Store covered in the refrigerator for up to one week. ...

Pasta Primavera

Pasta Primavera 3 cloves garlic1 shallot3 tbsp olive oil1 zucchini (spiralized)1 carrot (spiralized)1 lb linguini pasta½ tsp red pepper flakes2 tbsp butter1 cup pasta water½ cup freshly grated Parmesan & Romano cheese1 tbsp Salt plus a pinchChopped flat parsley and basil for garnish In a large pot of water add 1 tbs. salt and bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain but do not rinse.Smash garlic and add pinch salt to release oils. Finely dice the shallot.Spiralize zucchini & carrot using the thin blade to create strands of vegetables similar in size to the pasta.In large skillet, over low heat, sauté garlic and shallot in olive oil about 2...

Prime Rib – Merola Style

Prime Rib - Merola Style 6 lb roast-ready bone-in prime rib roast (ribs cut off and tied to roast)1 Tbsp olive oil1 Tbsp Dijon prepared mustard1/4 cup all-purpose flour3/4 tsp freshly ground black pepper3/4 tsp salt3/4 tsp paprika1/4 tsp onion powder1/2 tsp garlic powder1/8 tsp celery seed Pat meat dry with paper towels. If time permits, allow meat to air dry (uncovered in a non-reactive pan) in the fridge for up to 48 hours.Remove from refrigerator and allow the meat to come to room temperature, about 1 hour. Score the fat by dragging a sharp blade through it at about 1/8-inch-deep to allow seasonings better absorption into meat.Preheat oven to 425°F (220°C). Line a roasting pan with aluminum foil, or,...

White Pesto Pasta

White Pesto Pasta ½ Cup WalnutsKosher salt4 oz Fresh Ricotta1 lemon (zested)1 Garlic Clove (finely grated)2 tsp Oregano (finely chopped)2 oz. Parmesan (finely grated, about 1½ cups, plus more for serving)¼ cup Extra-Virgin Olive Oilblack pepper (Freshly ground )1 lb. Tube- or Rod-shaped Pasta (such as rigatoni or spaghetti) Preheat oven to 350°.Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes.Let cool, then finely chop.Bring a large pot of generously salted water to a boil.Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and parmesan in a large bowl until well combined.Add olive oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated.Season pesto with salt and pepper.Cook...

Nanaimo Bars

Nanaimo Bars Crust8 Tbsp Butter (unsalted, melted)1/4 Cup Sugar (granulated)1/3 Cup Cocoa Powder (Unsweetened , Dutch-process cocoa preferred)1 large Egg1 Cup Coconut (Sweetened or Unsweetened )1/2 Cup Chopped Walnuts or Pecans1 tsp Vanilla Extract2 Cups Graham Cracker Crumbs (made from about 13 whole crackers)Directions:Preheat the oven to 350°F. Lightly grease a 9" square pan or 11" x 7" pan.To make the crust:Place all of the crust ingredients (butter, sugar, cocoa powder, egg, coconut, walnuts or pecans, vanilla and graham cracker crumbs in a mixing bowl and beat at medium speed just until thoroughly combined.)Press the mixture into the prepared pan and bake for 10 minutes.Remove the pan from the oven and set it aside to cool.Filling8 Tbsp Butter (Unsalted at...

Mom’s Best Friend Brownies

Mom's Best Friend Brownies 3 Tbsp Butter2 Tbsp Oil4 oz Semisweet chocolate (coarsely chopped)3/4 Cup Packed Dark Brown Sugar1/4 Cup White Sugar2 tsp Vanilla1/2 tsp Fine Salt2 Eggs (large, cold)1/4 Cup Cocoa Powder3/4 Cup Flour1/4 tsp Baking Soda Position rack in the lower third of the oven and heat oven to 325° F.Grease an 8 by 8-inch baking pan and make a brownie sling with aluminum foilMelt the butter, oil and semisweet chocolate in a microwave-safe bowl.In a mixing bowl, combine the sugars, vanilla, and salt.Add the melted chocolate.Add eggs, beat vigorously until fully incorporated and batter is thick and glossyAdd cocoa powder, flour, and baking soda and stir just until it disappears.Bake 30-40 minutes or until it passes the toothpick...

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