Grilled Artichokes With Green Goddess Dressing

Artichoke Ingredients

4 Artichokes

2 Cups Chicken Broth

2 Cup White Wine

1 tbs Italian Seasoning

2 Cloves Minced Garlic

1 tsp Red Pepper Flakes

Fresh Cracked Pepper

Kosher Salt

Olive Oil

Grated Parmesan Cheese

Flat Leaf Parsley, Chopped

Method

1. Cut the ends of each artichoke off about 2 inches from the tip of each head. Remove the leaves around the base of the stem and slice each head in half lengthwise. Remove all the hair with a spoon exposing the heart at the base.

2. Place the chicken broth, white wine, Italian seasoning, garlic and red pepper flakes in a large pot and bring to a boil  Place the prepped artichoke hearts in the boiling liquid and simmer until tender, about 15 minutes. Remove from the pot and set aside to cool.

3. Once cool, drizzle the artichokes with olive oil and sprinkle with kosher salt and fresh cracked pepper. Grill over high heat just long enough to achieve grill marks and the artichokes are warmed. Place on a serving tray, drizzle with Green Goddess dressing and sprinkle with grated parmesan cheese and fresh chopped flat leaf parsley. Serve with additional Green Goddess dressing on the side for dipping.

Green Goddess Dressing Ingredients

1/2 cup Mayonaise

1/2 cup Sour Cream

1 Lemon Juiced

2 Cloves Minced Garlic

1 tbs Anchovy Paste

1 Handful Of Each Fresh Herb: Tarrago, Chives, Parsley, Dill

2 tbs Honey

Fresh Cracked Pepper

3 tbs Olive Oil

Method

1. Place all ingredients except olive oil in a blender and blend until smooth. With blender running on low, slowly add the olive oil until emulsified. Season to taste with additional honey and salt if desired.

              
           

              

Celery Caesar Salad & Roasted Maple Bacon

I saw this salad on the cover of my favorite food magazine, Delicious, and couldn't wait to try it. Not only is the presentation stunning, but the flavors are so very light and crisp.  It tastes like spring!  The tangy caesar dressing is perfectly balanced by the sweetness of the maple bacon.  Definitely a keeper!

Ingredients

Serves 4 - 6

2 Eggs

8 - 12 Long strips of bacon

1 tbs Maple syrup

3 Thick sliced sourdough, crusts removed and cut into 1/2" squares

2 tbs Extra virgin olive oil

6 - 8 Celery stalks, thinly sliced and tender leaves picked

1/4 cup Shaved Parmesan

Pinch of Kosher salt

Anchovy Dressing

3 tbs Mayo

2 tsp Dijon mustard

2 tbs White wine vinegar

3 Anchovy fillets, finely chopped

Fresh cracked pepper

Method

1. Preheat oven to 400 degrees F

2. Mix all ingredients for the Anchovy dressing in a small bowl and whisk until combined. If the dressing is too thick you may use 1 - 2 tsp water to thin. Set aside.

3. Boil the eggs in a saucepan over high heat for 15 minutes. Cool in cold water, peel and roughly chop or grate.

4. Weave the bacon to make a lattice pattern. Place on a baking tray with sides lined with parchment paper and brush with maple syrup.  Top with another piece of parchment paper and place another baking sheet with sides on top of it to weigh it down. Cook in the oven for 5 minutes.

5. Combine sourdough in a bowl with oil and toss to coat. Sprinkle with Kosher salt and freshly cracked pepper. Add to the top tray in the oven and cook bacon and croutons for a further 10-12 minutes or until the croutons are golden brown. Remove the croutons from the oven and continue to cook the bacon another 10 minutes or until sticky and browned. Remove from the oven and set aside to cool.  

6. Arrange celery bacon, croutons and egg on a serving platter. Top with the parmesan and serve dressing alongside. Enjoy!

Orange Cinnamon Swirl Loaf

Ingredients

For the Dough

3 3/4 cups All-purpose flour, divided

2 tbsp Granulated sugar

1 tbsp Kosher salt

1 pkg Active dry yeast

1/2 cup Whole milk

1/2 cup Water

1/3 cup Unsalted butter

1 lg Egg, room temperature

Method For Making The Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 1/2 cups flour, sugar, salt, and yeast.

2. In a medium saucepan, heat milk, 1/2 cup water and butter over medium heat until an instant-read thermometer registers between 120 and 130 degrees F. Add warm milk to flour mixture and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.

3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and side of bowl. Add remaining 1/4 cup flour 1 tablespoon at a time, if dough is too sticky. Turn dough out on a lightly floured parchment paper covered surface and shape into a smooth round.

4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 40. I place the covered dough bowl in my oven with the oven light turned on for a fool-proof warm draft-free spot. This avoids the fluctuating temperatures in the kitchen. Works like a charm!

Ingredients

For the Filling

1 cup Brown sugar

2 tbsp Cinnamon

2 cup Unsalted butter, room temperature

4 tsp Orange zest

Whisk all together to form a thick paste.

Method For Making the Loaf

1. Once the dough has doubled in size, roll out the dough on lightly floured parchment paper to about a 20" x 15" size. 

2. Spread the filling mixture evenly over the whole surface getting as close to the edges as you can without going over.

3. Roll starting on the long side to form a log and pinch the seam closed. cut down the center with a very sharp knife. Do not cut through top so that you have two lengths joined together.

4. Start at the top of the split log and twist the two pieces together being careful to keep the cut side of the log always facing up. Pinch the end together and turn under.

5. Curl the twist into a spiral, then place into a parchment lined 8 or 9 inch baking pan.  I used a springform pan. Allow the dough to rise for 90 minutes.

6. Preheat over to 350 degrees F with rack in the bottom 1/3 of the oven. Bake for 40 - 45 minutes. The top will be golden golden brown and the exposed filling swirls will be a bit darker. Cool to room temperature before slicing.

Ingredients For Orange Scented Sugar Glaze

2 cups Powdered sugar

2 tbsp Unsalted butter

1/2 tsp Vanilla

1/4 cup Milk

1 tsp Orange zest

Method

1. Whisk tother until smooth. Pipe onto the loaf in your desired pattern. 

Yellow Coconut Curry Salmon

Ingredients

Serves 2

1 1/2 tbsp Yellow curry paste, available at Asian or Global food stores. I prefer Mae Ploy brand

1 tbsp Olive oil

1 14 oz can Coconut milk

1 cup Chicken broth

2 tbsp Fish sauce

Juice of 1/2 lime

2 tbsp Brown Sugar or more to taste

1 cup Basmati rice

2 6-8 oz Salmon Filets

Olive oil

Kosher salt

Cracked pepper

Fresh green vegetable of choice

Red bell pepper thinly sliced for garnish

Scallions thinly sliced, green parts only, for garnish

Cucumber dices for garnish

Method

1. Begin by cooking the basmati rice in a rice cooker or on the stove top according to the package directions.

2. Meanwhile, heat the oil in a wok or large skillet over medium high heat. Saute the curry paste stirring constantly until slightly browned and fragrant. Add the coconut milk and chicken broth and stir until evenly mixed.  Reduce heat to low and add the fish sauce, lime juice and brown sugar. Let simmer for about 15 minutes stirring occasionally.

3. Cut and steam your favorite green vegetables in salt water. I used haricot verts, but broccoli or sugar peas are great too. Cut the salmon into two evenly sized portions, about 6 - 8 ounces depending on your fillet. Drizzle with olive oil on both sides and season with kosher salt and freshly ground pepper.  

3. Place seasoned salmon on a foil lined backing sheet and set aside until the curry is finished. Broil salmon 6 inches from the broiler for 3 minutes on each side and remove from the oven.

4. Place the cooked rice and green vegetable in a serving bowl and spoon the curry sauce over. Place the salmon atop the rice/vegetables and garnish with scallions, sliced red bell peppers and diced cucumbers.

Mint Chocolate Brownies

Ingredients For The Brownies

1/2 cup. (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2cup unsweetened natural cocoa powder
1/8 tsp baking powder
1/2 tsp salt
1/3 cup chopped dark chocolate chips

Ingredients For The Frosting

1/4 cup(1/2 stick) unsalted butter, room temperature
1-2 drops green food coloring (optional)
1/2 tsp. peppermint extract
1/2 tsp. salt
2 c. powdered sugar
3-4 tbsp. milk or heavy cream

Ingredients For The Chocolate Ganache

3/4 c. chocolate chips
1 tbsp unsalted butter
3 tbsp heavy cream

Method

1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.

2. In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.

3. In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate or nuts if desired.

4. Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).

5.  Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract and salt until creamy, about 1 minute on medium high. Add the powdered sugar, then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then toss uncovered into the freezer for 10 minutes.

6. During the last minute of freeze time, in a microwave safe bowl, combine the chocolate chips, butter and heavy cream. Heat for 40 seconds, stir, then repeat in small increments of time. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving.

Garlic Herb Swirl Loaf

I've never been much of a baker.  But 4 weeks and counting living under a Stay in Place order has a way of forcing new realities and reaching deep within to find new coping strategies for maintaining mental health.  So, I found myself participating in a cooking club challenge and I found this recipe on halfbakedharvest.com based on my Google search for "Beautiful Bread".  While I made some slight modifications, this has got to be the most delicious bread you will ever put lips!  

Ingredients

3/4 Cup warm whole milk - 105 to 110 degrees F

2 1/4 tsp Instant yeast

2 tbsp Honey

3 lg Eggs - room temperature

2 1/2 - 4 Cups all-purpose flour

1 tsp Kosher salt

6 tbsp Salted butter at room temperature, plus more for serving

1-2 Cloves garlic, grated

1/4 Cups freshly grated Parmesan cheese

1/2 Cups fresh basil, finely chopped

2 tbsp Fresh thyme finely chopped

1 tbsp Fresh sage finely chopped

Method

1. In the bowl of a stand mixer, combine the milk, yeast and stir until dissolved to activate yeast. Add honey, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons room temp butter and mix until combined, about 2-3 minutes more. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, combine the remaining 4 tablespoons butter, the garlic, parmesan, basil, sage, and thyme in a small bowl. Whisk to combine.

4. Punch the dough down and roll out onto parchment paper that is lightly floured, creating a large rectangle about 12 x 18 inches. Spread the garlic herb butter evenly over the dough with a rubber spatula. Starting with the long edge closest to you, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. 

5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact. Turn the halves to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough with the cut sides exposed outwardly.

6. Coil half the rope up like a snake, stopping when you reach halfway. Then, coil the second half of the rope in the opposite direction. Carefully transfer to a parchment-lined baking sheet. Cover and let rise in a warm place for 45 minutes.

7. Preheat the oven to 350 degrees F. Transfer the bread to the oven and bake 30-35 minutes, until the top is golden brown and the bread is cooked through. Brush the top of the loaf with 2 tablespoons of melted butter. Slice and serve warm...with additional butter.

Buttermilk Waffles & Fresh Blueberry Compote

Ingredients

Makes 8 waffles

3 Eggs

15 oz Buttermilk

3 oz Vegetable oil

2 Cups self-rising flour

1/4 Cup baker's sugar

1 tsp Salt

Method

1. Place eggs, buttermilk and vegetable oil into a large bowl and whisk until well combined.

2. Combine flour, sugar and salt into a second large mixing bowl and make a well in the center.

3. Carefully whisk in egg/buttermilk mixture to form a batter, with just a few lumps.

4. If batter is too thick, stir in additional 1-2 tablespoons of buttermilk.

5. Preheat the waffle maker. I use a Breville waffle iron with four squares.

6. Pour 1/2 cup of batter into each waffle square and close lid to cook.

7. At the end of the cooking cycle, open lid and carefully remove your waffles. repeat with remaining batter.

Fresh Blueberry Compote

Ingredients

1 lb Fresh or frozen blueberries

1/4 Cup sugar

1 tbsp Water

Juice of 1/2 Lemon

Method

1. Place all ingredients in a small saucepan and heat over medium heat stirring occasionally until berries burst.

2. Simmer on low and stir occasionally until the sauce thickens to desire consistency. Add more water if the sauce becomes too thick.

Plating

Serve each waffle covered in blueberry compote and a small scoop of your favorite vanilla ice cream.