Remove the tough muscle from the side of the scallop. Some scallops are sold with this already removed.
Sprinkle scallops on both sides with salt and pepper.
Heat a skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Heat until decently hot.
Pat the scallops dry once more, then add onto the pan in a single layer. Do not over-crowd. Let sear for 1 to 1 minutes.
Using tongs, turn the scallops and let sear until the other side is equally browned (another 1 to 2 minutes). Scallops should be almost firm to the touch when done.
Remove the scallops from the pan onto a plate, and set aside to keep warm.
Return the pan to the stove and lower the heat to medium. Add ½ tablespoon of butter and the shallots. Sauté for about a minute.
Add the wine and simmer until reduced by half.
Add the herbs and lemon zest, then reduce the heat to low.
Add the remaining butter, and whisk constantly until all the butter is melted.
Return the scallops briefly to the pan, and gently roll them in the sauce.
Taste the sauce, and add more salt and pepper to taste.
Serve with arugula or lettuce and lemon wedges. Enjoy!
Note:
Make sure the scallops are patted very dry and the oil is very hot before adding to the pan.
In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
Combine the dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).
Preheat oven to 325°F. Line a couple baking pans with parchment paper.
Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake them.
Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.
Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.
In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.
Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.
1 large canned chipotle chile in adobo sauce (seeded & chopped)
1 teaspoon adobo sauce (from the can)
1/2 teaspoon ground cumin
1/2 Tablespoon lime juice
1/8 teaspoon salt
Remaining Ingredients:
1 red bell pepper, cut into thin 2-inch strips
1 green bell pepper, cut into thin 2-inch strips
1 box Puff Pastry
1 large egg mixed with 1 Tablespoon water
32 cilantro leaves (picked off of their stems)
Directions:
Place shrimp and marinade ingredients in large zip bag, and let defrost in refrigerator overnight.
Mix sauce ingredients; transfer to a plastic, covered container and refrigerate until ready to use.
Prepare appetizers: On a lightly floured surface, unfold one sheet of Puff Pastry and roll out to eliminate fold marks and to get a nice, even square. With a sharp knife, cut down the center both vertically and horizontally to create four equal squares. Then cut each square both vertically and horizontally to create four small squares. You should be able to create 16 small squares from each sheet of Puff Pastry.
Drain thawed shrimp and pull off tails.
Remove a small square to a cutting board work surface. Place one piece of red bell pepper and one piece of green bell pepper diagonally onto the square. Make sure that a little green is peeking out of one side and a little red is peeking out of the other side. Lay one shrimp on top of the peppers. Fold Puff Pastry corner to corner over the peppers and shrimp. Use a little water to stick the corners together and use a fork to seal the corners completely. Wrap the corner up and over the top of the appetizer (you won’t see the fork marks at all when you do this). Seal again with a tiny amount of water, if necessary. Place appetizer on parchment-lined (or greased) baking sheet. Repeat with remaining squares of Puff Pastry, shrimp and peppers. Cover with plastic wrap and refrigerate until ready to bake.
When ready to serve, take off plastic wrap and brush each appetizer with egg wash. Bake in preheated 400 degree F. oven for 15 to 20 minutes, or until golden brown.
To serve, move appetizers to a platter. Scoop southwestern sauce into a zip baggie. Snip a small piece off of the corner and drizzle onto each Puff Pastry bite. Place a cilantro leaf onto the top of each appetizer; serve immediately.
Prepare your seasoned breadcrumbs by mixing the breadcrumbs, lemon zest, fresh thyme, and the piri piri seasoning together. ( You can pick and choose any herb combination you prefer, but if you want to use soft herbs like basil it’s best to use dried. In this recipe the piri piri seasoning gave the chicken a really nice spicy kick.)
Skin and pound the chicken breasts till thin.
Lightly season the chicken breasts on both sides with salt and pepper, and then dust them with flour.
Dip the floured chicken breasts in the beaten egg and finish by coating them in the seasoned breadcrumbs.
A good glug of olive oil in a hot frying pan and saute the escalopes till golden brown – this takes aprox 2min on each side.
Leave the cooked chicken breasts on some fresh kitchen towel for few minutes to drain, then move them to a baking tray.
Put them in the oven to cook for further 5 min.
Slice the chicken into strips and serve with a nice salad.
Season chicken with salt & pepper. Grill chicken 4 minutes per side on low-medium heat. Baste with BBQ sauce. Slice when cooled down.
Toast bread (3 slices per sandwich), add a little mayo then layer with lettuce, tomato, onion and avocado on the bottom layer. Add a second piece of toast with a little mayo and add chicken, bacon and cheese. Top with third piece of toast with a little mayo.
Secure sandwich with picks at the top, bottom and sides of sandwich. Cut the sandwich from corner to corner, so that the picks are in the middle of each triangle slice. Enjoy!
1 can (10.75 ounce) condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika
Directions:
Preheat oven to 350 degrees. Butter a 9×13 baking dish.
In a medium bowl, whisk together mushroom soup, mayonnaise, eggs, & onion.
Place broccoli in a very large mixing bowl. Stir in the soup mixture & thoroughly combine. Stir in the shredded cheese.
Spread mixture into your casserole dish, and sprinkle with salt, pepper, & paprika. Bake 45-60 minutes in a preheated oven, until the top has started to brown.
1¼ lb block White American Cheese (Like "Land O'Lakes brand"), cut into (1-inch) cubes
¼ cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
⅔ cup whole milk
½ cup cold water
pinch of cumin (optional)
Directions:
Toss all ingredients into a large microwave-safe bowl.
Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
Note: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
Dash (2-3 tbsp) Limoncello (or any other liqueur/flavouring you like)
¼ cup mixed chopped candied ginger and pineapple
¾ cup dessicated coconut
Directions:
In a cup mix candied ginger and pineapple and dessicated coconut.
Melt chocolate and cream, stir in ½ cup of the mix candied ginger and pineapple and dessicated coconut. Stir in the Limoncello.
Chill mix, then take out and put teaspoon-sized lumps on a tray with baking paper and refrigerate for another ½ hour.
Remove out of the fridge and roll the mixture into balls, (make sure the mix is nice and hard, and roll with your palms). Coat each ball with the remaining powder.
Extra granulated sugar for topping (1-2 Tbsp per ramekin)
Directions:
Set Eight(6 ounce) ramekins in a baking pan (or two). Have hot water ready to go for the water bath when it is time to bake the custards.
In a medium sauce pan pour in all of the heavy cream. Split the vanilla beans and scrape out the seeds into the cream. Whisk to disperse the seeds. Add the beans and set the heat to medium. Heat until steaming, being careful not to let it boil. Once hot, cover and let steep for 20 minutes.
Preheat oven to 325 deg F.
In a separate bowl combine the egg yolks, sugar, salt and vanilla extract. Mix well until thick and pale and when you lift the beater a ribbon of mixture pours back into the bowl. When the cream has steeped for 20 minutes, strain it into another bowl or large mixing cup. Rinse and reserve the vanilla beans for another use. Start to whisk the eggs slowly and add the warmed cream mixture a little at a time to temper the eggs, warming them up being careful not to scramble them. Keep the cream pouring in a thin stream as you whisk, being careful not to incorporate too many bubbles or cause the mixture to foam up. You can strain again at this point to make sure none of the egg scrambled during the tempering.
Divide the mixture amongst the ramekins in the baking pans. Pour hot water into the pan, making sure it reaches to about halfway up the ramekins. The water needs to be hot to ensure even cooking.
Place pans carefully in the oven, making sure no water splashes into the custards. Bake for 30-35 minutes. The custards will set on top but still be a little loose, they will set fully once cooled. Remove from the oven and remove the ramekins from the water bath to a cooling rack to cool completely. Chill at least 4 hours or overnight.
When ready to serve, bring the custards to room temperature. Spoon 1-2 tbsp granulated sugar over the top (you don’t want too much, but you don’t want too little either). Heat with a blowtorch until the sugar starts to bubble and darken, moving the flame around so no one spot gets too heated up and burns. Make one pass around each ramekin and then repeat to make sure all the sugar topping is caramelized. Serve immediately.
Mix in a bowl the flour, cocoa and baking powder. Separately, in another bowl mix the sugar, oil, water and vanilla. Then add this mixture to the flour and combine the mix. Do not overdo the Blending.
Add diced pears and integrate them with a spoon or spatula stir to combine them with care. Place the mixture in a greased loaf tin that is dusted with flour or baking paper.
Bake for about 20 minutes, the composition should be slightly moist, not dry. Remove and let the cake cool completely, then cut into slices. Enjoy!
Place chicken in
9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing
and pour mixture over chicken. Bake in preheated oven for 1 hour.
100 gramPrague ham (or julienne ham, or other cooked ham)
200mlcream
½white onion
1 cupvodka
10gram butter
1 teaspoonoil
Parmesan Cheese
saltand pepper
Directions:
Thinly slice the onion and cut the ham in 1 inch blocks or stripes.
In a pan melt the butter together with the oil, put the onion in at low heat.
Once the onions become translucent add the ham and let it cook a little till its get a brown color. pour some cold vodka into the hot pan to let all the brown bits stuck to the bottom of the pan.
Once the ham is nicely colored brown, turn off the heat and add the cream. Add salt and pepper to taste.
In a pot of salted water, cook the tortellini for about 5 minutes.
Drain and pour the cooked Tortellini into the pan with the sauce, and serve on a plate, Top with sprinkling some Parmesan cheese on top for extra flavor. Enjoy!
1 cup nuts (You could use sliced almonds, and crush them up by squeezing the bag a few times)
Chocolate Chip Banana Bread:
Reduce sugar to 1 cup
Add ½ cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient.
In a separate bowl, mix flour, baking soda and salt to combine.
Gradually add flour to the wet ingredients and mix until just combined on low speed.
Mix in nuts until well combined.
Pour batter evenly into 4 well greased mini loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Chocolate Chip Banana Bread:
After the dry ingredients are added to the wet ingredients, fold in chocolate chips.
2 cups butternut squash, peeled and sliced into bite-sized half moon shapes
1 tablespoon grapeseed oil
1 teaspoon cinnamon
1 teaspoon chili powder
4 tablespoons dried cherries or cranberries
2-4 ripe pears (comice or anjou)
1 pomegranate, seeds removed (optional)
⅓ cup mild blue cheese (Amish Blue or Stella), goat cheese, or no cheese
1 (5 ounce) box heirloom lettuces or other delicate leaf lettuce (delicate mixed greens better than romaine or iceberg here)
Dressing:
1 teaspoon grainy dijon mustard
1-2 tablespoons Grade B maple syrup (1 tablespoon tastes good if you are watching sugar but 2 gives more maple flavor)
2 tablespoons apple cider vinegar
2 tablespoons olive oil
3 tablespoons grapeseed oil
pinch of salt
pinch of cayenne pepper
Directions:
Preheat the oven to 400.
Place butternut squash on rimmed baking sheet and toss with olive oil, spices, salt, and pepper. Roast 10 minutes, or until squash pieces are mostly tender. Stir the squash around and add the pecans to the sheet. Roast another 5 minutes, until pecans are fragrant and squash is cooked through.
Meanwhile make the dressing, recipe below, and prepare the other ingredients by slicing the pears, crumbling the cheese, and removing the seeds from the pomegranate fruit.
Toss lettuce with ¾ of dressing and a sprinkle of salt. Divide among plates. Place a pear in the center of the salad and slightly fan out the layers. Drizzle a small amount of dressing over the top of the pear. Nestle warm butternut squash, toasty whole pecans, large chunks of cheese, pomegranate seeds, and dried berries decoratively around the pear and over the lettuce. Serve immediately.
Dressing:
Place all ingredients in a small glass jar (like jam jars) with a tight fitting lid and shake to combine. Add salt and pepper to taste.
To prepare the chicken, place all ingredients in crock pot and cook on low 4-6 hours.
While chicken is cooking, prepare cranberry sauce by adding water and sugar to a saucepan. Bring to a boil, add cranberries and return to boil. Turn heat to low. Let simmer about 10 minutes, stirring occasionally. Pour into a bowl and let cool at room temperature. Refrigerate until needed.
When chicken is ready, remove from pot and shred breasts in a medium bowl.
In a small bowl, combine mayo and ¼ cup cranberry sauce. Add mixture to shredded chicken. Add Craisins and pecans. Stir until well-combined. Cover and refrigerate to chill at least 1 hour before serving.
Slice the baguette and add the chicken pecan salad
4 cups cooked and mashed sweet potatoes, (3 or 4 lg sweet potatoes)
1 cup sugar
½ cup butter, softened
2 eggs
¼ cup whole milk
2 teaspoons Madagascar Bourbon Pure Vanilla Extract
1 teaspoon salt
Pecan Crunch Topping:
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans
⅓ cup butter, melted
Directions:
Casserole:
Wash and dry sweet potatoes.
Pierce the skin in several places to prevent the potatoes from bursting in the oven.
Place the sweet potatoes on a large baking sheet and bake them in the oven at 350 degrees for about an hour or until they are tender when poked with a fork. (If the sweet potatoes are unevenly sized, you could slice them in half to help them bake more uniformly. Place the halves flesh-side-down on the baking sheet.)
Remove from oven and cool the potatoes until you can handle them easily. Then scoop the sweet potato pulp out of the shells into a mixing bowl.
Mash the pulp to get a fairly smooth, even consistency, sort of like a lumpy puree.
Add the butter, sugar, eggs, milk, salt and vanilla to the mashed sweet potatoes.
Stir together until well combined and fairly smooth.
Scoop the sweet potato mixture into a 1½ qt baking dish and spread evenly.
Pecan Crunch Topping:
Mix together flour and brown sugar in a small bowl.
Cut in the butter with a fork or pastry blender and mix until it is well combined, but mixture is crumbly.
Stir in the pecans.
Sprinkle topping crumbles over the sweet potato mixture in the baking dish.
Bake in a 350 degree oven for 35 to 40 minutes. Topping will brown and form a crunch top layer.
Allow to cool on a cooling rack for 15 - 20 minutes before serving.
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
In separate bowl, mix flour, baking powder, baking soda and salt.
Blend flour mixture with butter mixture just until blended. Add
buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick.
Add in a food processor or a medium bowl and whisk together the butter and sugar. After 1 minute add an egg and whisk another minute.
Add in and whisk the almond powder,sugarpowder, salt, cinnamonpowder in the mix and mix them toghether.
Putflourandbaking powdertothemix and whisk them together as well (if the mixture is to thick, adda little water, Iputabout2 tsp.)
Wrap the dough in plastic wrap, and refrigerate until firm at least 2 hours.
On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch
round cookie cutter, cut the dough
into rounds and place on parchment-lined baking sheets, spacing them 1
inch apart. Using
a ¾- to 1-inch round cookie cutter,
cut out the centers from half of the cookies. Reroll and cut the scraps
as necessary.
Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking
sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with
the sugared cookies.
Heat oven to 200 degrees F (93C). Line a baking sheet with aluminum foil. Slide baking sheet into oven. (It is best to make French toast in batches, so this is to keep cooked batches warm while the rest are cooked).
Whisk eggs, milk, cream, vanilla extract and a pinch of salt together until well blended.
Line bread slices up in a large baking dish (it is okay if they overlap). Pour egg mixture over bread slices then move and flip the bread around so each slice is completely moistened with the egg mixture. Continue to move the slices around in the egg mixture until the bread has soaked it all up.
Melt a tablespoon of butter in a heavy, large pan or griddle over medium-low heat. Working in batches, transfer a few slices of the soaked bread to the pan and cook until golden brown and cooked through, 2 to 3 minutes on each side.
Transfer cooked French toast to warm oven while you cook the remaining bread slices. Add additional butter as needed for each batch.
To serve, transfer warm toast to plates then top with favorite toppings.
Heat a large skillet over medium heat. Add 1 Tbs coconut oil when pan is hot.
Add chicken and cook until internal temperature reaches 165° F, or until there is no pink in the center.
Meanwhile, add remaining coconut oil to a medium sauté pan over medium-high heat. When pan is hot, add rosemary and garlic. Simmer together for 5 minutes.
Add mushrooms and cook for another 5 minutes, or until mushrooms are browned. Season with sea salt and black pepper if desired.
Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
Roll out dough ⅛ inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with ½ teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another ½ teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
¼ cup plus 2 tablespoons grated parmesan cheese, divided
2 tablespoons butter, melted
1½ teaspoon Italian seasoning, divided
16 oz frozen broccoli florets, thawed
16 oz frozen cauliflower florets, thawed
2 tablespoons butter
1 cup chopped yellow onion
2 tablespoons flour
1 teaspoon garlic salt
¼ teaspoon pepper
1¼ cup milk
4 oz cream cheese, cubed
Directions:
Preheat oven to 350 degrees. Mix the bread crumbs, 2 tablespoons of the parmesan cheese, 2 tablespoons melted butter and ½ teaspoon of the Italian seasoning in a small bowl. Set aside.
Melt 2 tablespoons butter in a large skillet on medium heat. Add onion, and cook for about 5 minutes until tender.
Stir in flour and remaining 1 teaspoon Italian seasoning. Add in garlic salt and pepper. Add milk and cook while stirring until thickened and bubbly.
Stir in cream cheese and remaining ¼ cup cheese. Stir until melted. Add vegetables and toss gently to coat.
Spoon in to baking dish and sprinkle top with crumb mixture.
Bake 40 minutes until heated through and top is browned. Enjoy!
2 cups of stale bread ¾-inch cubes (I had three heels and two extra old pieces)
1 handful of a combination of raisins, craisins and/or chopped nuts
2 eggs
1 cups of milk or almond milk
3 tablespoons of brown sugar
1 teaspoon of cinnamon, (optional ginger or nutmeg )
Directions:
Preheat the oven to 350. Spray a standard muffin tin with cooking spray. You probably won’t need all the cups – when I made this the other day, I only used seven of them.
In a medium bowl, combine bread cubes and raisins/nuts and set aside.
In a smallish bowl, beat eggs with a fork and then stir in milk. Add spices and brown sugar. Pour egg mixture over dry bread mix and stir to combine. Let set for a minute so the bread can absorb the egg mixture. (If it seems too dry, add a little more milk.) Put mixture into muffin cups and bake for about 15 minutes, until set. Serve warm or cold. Either way, everyone will love you.
1/2 cup crumbled reduced-fat blue cheese (2 ounces)
4 whole-wheat hamburger buns
1 cup baby arugula
4 thick slices tomato
Directions:
Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.
Preheat grill to medium.
Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 minutes. Turn over and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
3 tbsp (1.5 oz) unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1/4 tsp baking powder
pinch salt
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Directions:
Preheat an oven to 325ºF. Butter the wells of a heart-shaped muffin baking pan (or a regular muffin pan).
Melt the chocolate and butter over a double boiler, stirring occasionally, until smooth and blended. Let cool slightly.
Sift together the flour, baking powder and salt. Set aside dry ingredients.
In another bowl, whisk together the sugar, egg and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined.
Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a brownie comes out with a few moist crumbs attached, about 20 minutes.
4-6 oz. fresh chanterelles, cleaned and sliced 1/8-inch thick
2 cloves garlic, minced
1/2 cup dry white wine
1 cup (or more) heavy cream
8 oz. dry or 12 oz. fresh pappardelle, cooked just under al dente
salt, to taste
freshly ground pepper, to taste
Parmesan cheese, grated
2 slices bacon, cooked and chopped fine
2 tbsp parsley, chopped fine
Directions:
Melt the butter in a stainless steel sauté pan (just don’t use non-stick pans) over high heat.
Add the chanterelles when the butter is hot and sauté until lightly browned and cooked. (At this point you can reserve a few of the nicer looking slices for garnish if you plan to go that route.)
Add the garlic and sauté until fragrant (about a minute).
Pour in the white wine and simmer until the wine is nearly evaporated.
Add the cream and bring the sauce to a boil. Turn off the heat.
Add the pasta. Season with salt and pepper. Gently toss the pasta with the sauce. Place some pasta and sauce on a plate. Garnish with Parmesan cheese, a sprinkle of bacon crumbs, parsley, and any additional salt and pepper.
Top with a slice or two of the sautéed chanterelles.
