In the mood to go on your own food adventure? Try one of these recipes!
Chocolate Dipped Coconut Madelines
- 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
- 3 extra-large eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup sweetened shredded coconut
- Confectioners’ sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool.
For chocolate tips, melt 1 cup of your favorite chocolate over a double-boiler. Remove chocolate from heat and dip the tip of each cookie in the warm chocolate. Set cookie on parchment until chocolate cools and hardens – approximately 1 hour.
6 dark plums, halved and pitted
1 tablespoon unsalted butter, melted
1 tablespoon sugar
1/2 cup 2 percent Greek yogurt
2 tablespoons hazelnuts, toastedin the oven at 375°F for 7 minutes, chopped
2 teaspoons honey
Heat oven to 375°F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.
- 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
- 1 tablespoon coarse kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 4 1/2 cups (or more) unbleached all purpose flour
- 1/2 cup warm water (105°F to 115°F)
- 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
- 2 tablespoons sugar
- 1 1/3 cups (packed) golden brown sugar
- 2 1/2 tablespoons ground cinnamon
- 3 tablespoons unbleached
- all purpose flour
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons (or more) whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24×16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Lemon Curd Filling
- – 3 large eggs
- – 1/3 cup fresh lemon juice 3-4 lemons (do not use bottled lemon juice))
- – 1 tablespoon finely shredded lemon zest
- 3/4 cup granulated white sugar
- 4 tablespoons unsalted butter at room temperature
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week. Carefully stir in 1/2 cup homemade whipped cream to 1 cup lemon curd to make a lighter filling, if desired.
Pâte à Chou
Transfer dough to bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining 2 eggs lightly, 1 at a time, and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
– 2 cups fresh strawberries
– 1-1/2 cups and 1 tablespoon all-purpose flour (can use half whole wheat half regular, or all whole wheat depending on if you like the whole wheat taste)
– 1/2 cup white sugar
– 1-1/2 teaspoons ground cinnamon
– 1/2 teaspoon vanilla
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 cup and 2 tablespoons no sugar added strawberry applesauce (make your own! cut up apples and strawberries and heat them up on the stove, covered)
– 2 eggs, beaten (can use 4 egg whites instead)
– 1/2 cup and 2 tablespoons chopped pecans (optional)
1.Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 9 x 5 inch loaf pan.
2.Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3.Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend applesauce, vanilla, and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Pour batter into prepared pan.
4.Bake for 35 to 45 minutes, or until tester inserted comes out clean. Let cool in pan on wire rack for 10 minutes. Turn loaf, and cool completely
6 Cloves Garlic, unpeeled
1 ½ tsp Black Peppercorns
1 Onion, coarsely chopped
1 ½ tbsp Olive Oil
½ cup Oyster Sauce
¼ cup Honey
3 tbsp Soy Sauce
1/3 cup Water
¼ cup White Wine Vinegar
4 Chicken Breasts, boneless, skin-on
– Preheat oven to 350°. Wrap garlic cloves in foil and bake for about 30 minutes or until very soft. Squeeze garlic from the skins into a bowl and let cool.
– In a skillet, cook peppercorns over medium-high heat until smoking and fragrant (about 5 minutes), shaking pan occasionally.
– Transfer peppercorns to a spice grinder or food processor. Allow to cool and then grind to a coarse powder.
– In the skillet, cook chopped onion in the olive oil over medium heat. Cover onions and stir occasionally until they have caramelized.
– Add garlic, ground pepper, oyster sauce and honey and cook over medium heat for 1 minute, stirring constantly.
– Add the soy sauce and cook until reduced by half (about 5 minutes).
– Add the water and white wine vinegar and simmer over medium heat until the sauce is very thick (about 10 minutes).
– Transfer sauce to a blender or food processor and puree until smooth.
– Place chicken, skin side down, on grill or grill pan over medium high heat until skin is crispy (about 7 minutes). Turn the chicken and cook over medium heat until the chicken is almost cooked through (about 8 minutes).
– Brush sauce onto skin side of chicken and grill until for about 30 seconds, until glazed. Turn chicken and repeat on the other side.
– Repeat the glazing again on both sides. Transfer chicken to a surface to rest for 5 minutes.
– Slice chicken and transfer to plates.
Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees.
In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar.
While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together.
Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.
Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more
Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).
Whisk in heavy cream
Pour into a heatproof container and let cool. Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
To store, refrigerate, up to 3 weeks.
1/2 lb Pasta, cooked, drained and rinsed in cool water
1 cup Cherry Tomatoes, cut into wedges
1/3 cup Red Pepper, diced
1/2 cup Parmesan Cheese, shaved
3 tbsp Fresh Parsley, chopped
1/4 cup Olive Oil Vinagrette (I just used our favorite salad dressing, Kraft’s Greek Vinaigretter with Feta Cheese, Oregano & Extra Virgin Olive Oil)
Toss all of the ingredients together and refrigerate until use.
3 Cloves of Garlic – 1 Clove Minced, 2 Cloves thinly sliced
½ cup Panko Bread Crumbs
1 tsp. Dried Oregano
3 cups Thinly-sliced Fennel Root
½ tsp. Red Pepper Flakes
1/2 lb Angel Hair Pasta
½ lb Mussels (rinsed and cleaned)
½ lb Little Neck Clams (rinsed and cleaned)
2 tbsp Unsalted Butter
3 tbsp Chopped Fennel Fronds
Bring lightly salted water to a boil in a large pot. Add two tablespoons of olive oil and cook angel hair pasta for 5-7 minutes (cook until al dente’). Strain pasta and set aside.
Heat 6 tablespoons of olive oil in a large pan. Add minced garlic and cook until lightly browned. Add Panko bread crumbs and oregano and cook until golden brown (about 5 minutes). Season to taste with coarse salt and scrape bread crumbs onto a plate to cool.
Wipe out the pan and heat 6 tablespoons of olive oil. Add sliced fennel root and allow to cook through (about 8 minutes). Add sliced garlic and pepper flakes and toast until garlic becomes golden brown. Stir in white wine and butter and allow to simmer until slightly reduced. Add mussels and clams to the pan and cover for approximately 6 minutes, or until the mussels and clams have opened (throw away any that do not open). Remove mussels and clams and set aside.
Add cooked pasta to sauce , along with fennel fronds, and toss until well mixed and evenly coated. Add mussels and clams, top with prepared bread crumbs, and serve immediately.
Any starchy vegetable will work well, but group ones that cook at about the same rate in one batch – you want to make sure that you avoid half of them getting overcooked and half of them staying nearly raw. I used carrots, sweet potatoes, parsnips and plaintains. You could do this with zucchini and squash, but you’d need to keep a close eye on them because they’ll cook a lot faster.
Slice your veg into thick matchsticks, toss with olive oil, sprinkle some coarse salt on ’em and bake them on a metal sheet pan at 400° for 20 minutes or so, until they get golden brown.
1 cup pureed strawberries (I pulsed 8-10 thawed frozen whole strawberries in the food processor)
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/2 cup flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 1/2 tablespoons vegetable oil
1/3 cup white chocolate chips
Several drops of pink gel food coloring
Place strawberry puree, sugar, and butter in a small nonstick pan over medium low heat and simmer 15 to 20 minutes or until reduced to 1/2 cup. Mix reduced liquid with flour and salt in a small bowl. Chill truffle filling for 1 hour in the fridge or until cold.
Carefully roll chilled strawberry filling into 12 round truffles and place on a cookie sheet lined with wax paper. Chill in the fridge for 30 minutes or until cold.
Melt semisweet chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth, microwaving an additional 10 seconds as needed. Mix in 1 tablespoon oil. Using 2 forks, dip strawberry centers into melted chocolate and cover evenly. Place on waxed paper and smooth tops with the back of a spoon, if needed. Cool in the fridge until chocolate is set, about an hour.
Melt white chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth Mix in remaining 1/2 tablespoon oil and pink gel food coloring and place chocolate in a pastry bag with a number 4 tip. Drizzle chocolate over truffles. Makes 12 truffles.
Nutrition: 106 calories, 4.1g fat, 0.8g fiber, 0.9g protein per truffle
Cost: $0.34 per truffle