Recipes

Guacamole

Guacamole 4 avocados (pitted, scooped and mashed)1 lime (juiced)1/2 tsp fine sea salt1/2 tsp fresh black pepper (coarse-ground)2 tsp fresh jalapeno (seeded and finely minced)1/2 cup red onion (finely diced)3 tbsp fresh cilantro (chopped)1 Roma tomato (finely diced)Dash Tabasco sauce or other favorite hot sauce (optional) In a medium bowl, mash together the avocados.Add lime juice, salt and pepper. Mix in jalapeno, onion, cilantro and tomatoes. Add hot sauce if using.Place in airtight bowl for 1 hour to allow flavors to meld or serve immediately with fresh tortilla chips.About 10 ¼ cup servings. Recipe by Mary C. Merola - June 2010. Function Junction Culinary Studio

Almond Biscotti

Almond Biscotti 1 1/4 cups whole almonds (lightly toasted)1 3/4 cups all-purpose flour2 tsp baking powder1/4 tsp salt2 eggs (large, plus 1 large white beaten with pinch salt)1 cup sugar4 tbsp butter, unsalted (melted and cooled)1 1/2 tsp almond extract1/2 tsp vanilla extractvegetable oil sprayChocolate Glaze1/3 cup water1/3 cup corn syrup1 cup sugar8 oz bittersweet chocolate (The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.)Adjust oven rack to middle position and heat oven to 325 degrees.Grease baking sheet and place silicone baking mat on it.Pulse 1 cup almonds in food processor until coarsely chopped; transfer to bowl and set aside. Process remaining 1/4 cup almonds in food processor until...

Jalapeno Poppers

Jalapeno Poppers 18 Jalapeno peppers (large straight)6 oz cream cheese (softened at room temp for 30 minutes)2 oz sour cream¼ cup Colby or cheddar cheese (grated)¼ cup white center bread (torn into small pieces)1/8 cup red peppers (finely diced)1 tbsp sweet onion (grated)2 tbsp cilantro (finely chopped)¼ tsp oregano (dried)¼ tsp black pepper (fine)1/2 tsp sea salt1/2 tsp cumin1/2 tsp chili powder¼ tsp garlic powder Preheat oven to 375 degreesLine a jelly roll or half sheet pan with a silicone baking mat or parchment paperCut off the stem end of the peppersUsing a jalapeno corer, remove all membrane, pith and seedsMix half of the Colby cheese with remaining ingredients until well blendedStuff each pepper with the above mixture, leaving a bit...

Potato and Basil Frittata

Potato and Basil Frittata 1 stick unsalted butter (divided)2 cups potatoes (peeled and diced)8 eggs (extra-large )15 ounces ricotta cheese3/4 pound Gruyere cheese (grated)1/2 tsp kosher salt1/2 tsp black pepper (freshly ground)3/4 cup fresh basil leaves (chopped)1/3 cup flour3/4 tsp baking powder Heat the oven to 350 degrees F.Melt 3 tablespoons of butter in a 10-inch ovenproof omelet or shallow frying pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.Combine the flour and baking powder and stir into the egg mixture.Pour the egg...

Black Eyed Peas

Black Eyed Peas 1 lb dried black-eyed peas (sorted)8 cups water4 cups water1 tbsp plus 1 tsp salt (divided)3 cloves garlic (large, halved)2 bay leaves (place in cheesecloth and tie)2 carrots (peeled and large diced)2 onions (medium, large diced)2 ribs celery (diced)1/2 cup bacon drippings or lard2 smoked ham hocks or meaty ham bone1/2 tsp black pepper (finely ground) Day before serving, place dry beans on counter and sort to remove any stones.In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight.Drain beans and place back in stock pot with 4 cups fresh water. Set aside.In a separate pan, sauté the onions, carrots and...

Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread 1 cup all-purpose flour1 cup cornmeal (stone ground)1/4 cup parmesan cheese (freshly grated)1/2 tsp baking soda1 tsp baking powder1 tsp salt1 egg (beaten)1 cup buttermilk3/4 cup water1/4 cup vegetable oil2 tbsp yellow onion (chopped) Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking dish.In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This...

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes 2 Tomatoes2 tsp Olive Oil1/2 c Shredded Parmesan½ tsp BasilSalt and Pepper1/2 tsp Oregano1/2 tsp Garlic Powder Preheat oven to 450° F.Slice tomatoes about ¼” thick horizontally and place on a paper towel to dry.Place tomatoes cut side-up on a baking sheet.Drizzle with olive oil.Sprinkle with salt & pepper.Sprinkle with chopped herb or seasoning of your choosing. (ex. Basil, oregano, garlic powder are some ideas.)Top each tomato slice with approx. 1 tbsp of Shredded ParmesanBake about 15 minutes.Remove from the oven. Let cool slightly before serving. Adapted from EatingWell.com

Candied Carrots

Candied Carrots

Candied Carrots CarrotsButterBrown SugarSalt and pepper to taste Peel and cut carrots to desired size.Melt butter in saute pan, add brown sugar and carrots.Cover and cook, stirring occasionally, until fork tender and brown sugar has thickened.Add salt and pepper to taste.Garnish with parsley if desired.Serve warm. Recipe by Martin Leon

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus

Classic Middle Eastern Hummus 3 cloves garlic16 oz canned chickpeas (drained, liquid reserved)1 tsp sea salt2 tbsp sesame tahini paste1 lemon (juiced (be sure to remove seeds))1/4 c olive oil2 tbsp liquid from the chickpeas1/4 tsp Tabasco or other favorite hot sauce (optional)1/4 c minced flat parsley Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade.Blend the tahini to mix the oil and solid paste.Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until the hummus is coarsely pureed.Slowly pour in the olive oil while the processor is running.Check texture and add the liquid from the chick peas. Process to form a smooth consistency.Add...

Fresh Spring Rolls

Fresh Spring Rolls

Fresh Spring Rolls 4 ounces uncooked rice vermicelli8 rice wrappers (8.5 inch diameter)8 large cooked shrimp - peeled (deveined and halved, lengthwise)2 cloves garlic - peeled and smashed (optional)1 tbsp peanut oil1 cucumber (julienne cut including peel)1 small carrot (peeled, julienne cut)4 tsp Thai basil (chopped fresh )4 tsp mint leaves (chopped fresh )4 tsp cilantro (chopped fresh )3 leaves lettuce (chiffonade cut) Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes (follow directions on the package) and drain. Rinse with cold water and place in bowl.Saute shrimp in peanut oil and garlic (optional). Do not overcook.Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a...