Asparagus Soup

Ingredients:

2 tablespoons of olive oil,1

A pinch of sea salt,

One leak. White portion and most of the green cut into thin rings,

1 pound of asparagus stems finely chopped, and

1 1/2 cups of chicken broth.

Directions:

Combine oil, salt, leaks, and cover and sweat over low heat for about five minutes,

And asparagus covered in sweat about five more minutes,

Add chicken stock, cover, and simmer over low heat for 15 minutes,

Transfer to food processor and purée, and

Pass through fine blades of food mill to remove any remaining fibers.

Beet and Goat Cheese Salad

Ingredients:

8 medium beets (2 pounds);

4.5 ounces of goat cheese;

1 tablespoon of minced chives;

2 tablespoons of turbinado sugar (or brown sugar);

2 tablespoons of soy sauce, and;

2 tablespoons of rice vinegar (preferably seasoned)

Directions:

Boil or roast beets and slip the skins. Slice 1/4-inch-thick slices of beets. Mix goat cheese and chives. Combine sugar, soy sauce and vinegar. Spread goat cheese between two beets slices until used. (like an Oreo cookie!). Place a leaf of bibb lettuce on small plates or in small bowls. Place beet – cheese stacks on lettuce leaf (two to a plate/bowl). Spoon dressing over beet stacks. Drizzle with olive oil and garnish with a couple of chive sticks.

Butterscotch pudding

1 cup of sugar

2 cups of cream at room temperature

1 1/2 cups of brown sugar

2 teaspoons of vanilla

1 tablespoon of sea salt

2 tablespoons of butter

12 each egg yolks

2 cups of milk at room temperature

Directions:

1. Play sugar in a one-gallon sauce pot over high heat. Melt sugar until it turns a golden amber color. At this point stir in the cold butter till melted.

2. Add cream, brown sugar, vanilla, and salt. It will boil up, so use caution. Simmer for 2 to 3 minutes until carmel is dissolved.

3. In a bowl, whisk together the milk and egg yolks. Whisk in hot caramel cream mixture. Continue whisking until well Incorporated.

4. Divide pudding into (14) 4-ounce ramekins. Place ramekins into a roasting pan and fill with boiling hot water halfway up the sides of the ramekins. Drape aluminum foil over pan.

5. Bake in a preheated 300° oven for 1 to 1 1/2 hours until firm.

Serve chilled

Stuffed Mushrooms

1 pound of chopped brown cooled bacon,
1 package of cream cheese,
1-2 cups of shredded cheese,
4-5 chopped scallions,
1 tbs of Cajun seasoning,
1 tbs of chopped garlic,
1 package of raw sausage, and
3 pounds of raw mushrooms.

Mix together (without mushrooms), remove mushroom stems and stuff mushroom caps with mixture. Bake at 350 degrees for 30-35 minutes

SAUSAGE MEATBALLS

2 LBS Italian sausage
16 oz shredded sharp cheddar cheese
1 1/2 Bisquick
1/2 c. chopped onion
1/2 tsp powdered garlic

Mix all together and roll into balls. Place on aluminum foiled cookie sheet. Bake 20 minutes at 375.

Pecan-Crusted Trout With Brown Butter Herb Sauce

• FOR THE FISH:
• 1 tablespoon extra-virgin olive oil
• 4 (6- to 8-ounce) skin-off trout fillets, or any firm, white-fleshed fish
• 2 cups (8 ounces) raw pecans
• 1/4 cup cornstarch
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon finely grated lemon zest (optional)
• 2 tablespoons Dijon mustard
• Lemon wedges, for serving (optional)

FOR THE SAUCE:
• 3 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 2 tablespoons minced fresh herbs, such as parsley, sage, rosemary or thyme

DIRECTIONS
Position the rack in the middle of the oven and preheat to 350 degrees.
Grease a large rimmed baking sheet with oil.
Place the fish on a plate and pat it dry with a paper towel.
In a food processor, grind the pecans until finely chopped. Transfer the nuts to a shallow dish, add the cornstarch and toss to combine. Season with the pepper, garlic powder, paprika and lemon zest, if using, and stir to combine.
Working with one fillet at a time, brush the fish with the mustard then coat the fish on both sides with the pecan mixture, pressing the mixture in to cover. Transfer the coated fish to the baking sheet and repeat with the remaining fish and coating ingredients.
Bake, without flipping, for about 25 minutes, or until just golden brown. Do not overbake.
Make the green beans: While the fish is baking, in a large skillet over medium-high heat, heat 2 teaspoons oil until shimmering. Add the green beans and cook, stirring often, until they begin to blister and brown in spots, 5 to 6 minutes. Add the garlic and pepper flakes and toss together for about 1 minute. Transfer the beans to a platter.
Make the sauce: Just before serving, in a small stainless skillet over medium heat, melt the butter, stirring constantly, until it browns and smells nutty, 3 to 4 minutes. Remove from the heat, then add the lemon juice and your herb of choice, and swirl in the pan to combine.
Place a quarter of the green beans on each plate, top with a fish fillet and drizzle the butter sauce over. Serve immediately, with lemon wedges, if desired. 4 servings

BUTTERSCOTCH – BOURBON BLONDIES

Cooking Spray

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon kosher salt

one stick (1/2 cup) butter, softened

3/4 cup butterscotch chips

3/4 cup lightly packed light brown sugar

one extra large egg

1/2 teaspoon pure vanilla extract

1/4 cup bourbon

1. Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that too.
2. In a medium bowl, whisk the flour, baking power and salt.
3. In a small saucepan over medium heat melt the butter and ¼ cup of butterscotch chips until the mixture is smooth. Transfer it to the bowl of a standard mixer.
4. Beat the brown sugar into the butter mixture, than the eggs. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining ½ cup butterscotch chips.
5. Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting

Puff Pastry Antipasto Stromboli

Line a baking sheet with parchment paper. In a small bowl, use a fork or back of a spoon to mash 3 tablespoons of tomato paste, three finally chopped anchovies and a 1/2 teaspoon of grated garlic into a smooth paste and set aside

Lightly dust counter, a half a package of puff pastry (17.3 ounces), thawed, and a rolling pen with flour. Rollout pastry to approximately 16”x 13“and transfer pastry to a prepared baking sheet.

Spread anchovy mixture evenly on pastry, leaving a 1 1/2-inch border on all sides. Using 6 ounce of thinly sliced Italian style cured meat such a salami, mortadella soppressata and/or capicola and 4 ounce slice of provolone cheese, layer half of the cured meat, half of the provolone, remaining cured meat and Remaining provolone on top of anchovy mixture. Top evenly with 1/3 cup of sliced roasted red Peppers; three canned artichoke hearts packed in the water, chopped and squeezed dry; 1/2 cup of sliced large green pimento stuffed olives; 3 ounces of fresh mozzarella, cubed; and three pickled hot peppers, sliced. Sprinkle with 1 1/2 teaspoons of dried oregano and 1/2 teaspoon freshly ground black pepper. Drizzle with 2 teaspoons of olive oil and 1 teaspoon of balsamic or red wine vinegar. Refrigerate for 20 minutes.

With 13 -inch sides at top and bottom, roll up Stromboli jelly roll style. Turn Stromboli seam side down tucking ends to seal. Chill at least 30 minutes and up to two hours. Chilling the pastry helps it to hold it shape as it bakes.

Arrange a rimmed sheet pan on center rack of oven. Preheat oven to 400°. In a small bowl, combine one large egg, 1 tablespoon of water and 1/4 teaspoon spoon kosher salt.

Brush over surface of Stromboli. Sprinkle with 1 tablespoon of grated Parmigiano-Reggiano cheese. Pick up parchment, with Stromboli and placed on preheated sheet pan. Bake 55 to 60 minutes or until deeply browned. Tent with foil during last 10 to 15 minutes of baking if cheese gets too dark. Cool slightly before slicing. Serve warm or at room temperature. Serves 8 to 10

SHRIMP SCAMPI

Ingredients:
• 1 (8 ounce) package angel hair pasta
• 1/2 cup butter
• 4 cloves minced garlic
• 1-pound of shrimp, peeled and deveined
• 1 cup dry white wine
• 1/4 teaspoon ground black pepper
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Directions:
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Eggplant Hasselback

Ingredients:

• 1 eggplant
• 1 cup marinara sauce
• tomato, sliced
• fresh basil
• mozzarella cheese, sliced
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic, minced
• olive oil
• ¼ cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• ½ teaspoon pepper

Preparation:
1. Preheat oven to 375°F (190°C).
2. Cut eggplant lengthwise, keeping it connected at the stem.
3. In a baking dish, place marinara sauce and spread to cover the bottom.
4. Place the eggplant directly on the sauce.
5. Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
6. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
7. In a small bowl, combine panko, cheese, salt, and pepper.
8. Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
9. Cut into your desired size pieces.