Escarole salad with hazelnut dressing

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Ingredients
For the Pickled Onions:
1/2 cup red wine vinegar
1/2 cup cold water
2 tablespoons kosher salt
1 tablespoon sugar
2 to 3 really good shots hot sauce (recommended: Tabasco)
1 red onion, sliced into very thin rings


For the Escarole Salad:
1/2 cup grated pecorino
1/2 cup toasted hazelnuts
2 tablespoons freshly chopped parsley leaves
1 head escarole, washed, spun dry, cut into bite size pieces
High-quality extra-virgin olive oil

Directions
To make the Pickled Onions: In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.


To make the Escarole Salad: Combine the pecorino, hazelnuts and parsley in the food processor and pulse until they are coarsely chopped. Toss together the escarole, hazelnut mixture and some of the pickled red onions and dress with some of the pickling liquid and olive oil. Season with salt.

Ham and egg Pie

Ham and Egg Pie: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Have ready a 9 inch (23 cm) quiche pan or pie plate (pan). 

On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry.  Break the 7 eggs and place them on top of the ham. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, Parmesan cheese, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.

Egg Wash: Beat egg with milk and brush the top of the puff pastry. Sprinkle with the Parmesan cheese. Bake in preheated oven for 25 to 30 minutes or until golden brown.  Remove from oven and cool on a wire rack. Serve hot or cold.

Makes 4 to 6 servings.

Ham and Egg Pie Recipe:

1 package (17.3 ounce) (490 grams) frozen puff pastry, thawed (as per manufacturer's instructions)

1/2 pound (225 grams) ham, thinly sliced

7 large eggs

3 tablespoons green onions, finely chopped

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

red pepper flakes (optional)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon milk

1/4 cup grated Parmesan cheese

Layered Picnic-in-a-Jar

Ingredients

For the rice layer:

• 2 1/2 cups cooked brown rice
• 3 tablespoons chopped, pitted green olives
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper

For the chickpea layer:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Zest of 1 lemon
• 1 1/2 cups cooked chickpeas, rinsed and drained
• 1/4 cup white wine
• Kosher salt and freshly ground black pepper

For the eggplant layer:

• 1/2 eggplant, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup grape tomatoes, halved

2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and
shredded

Special equipment: 4 (1-pint) jam jars

Directions

To make the rice layer:
Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.

To make the chickpea layer:

In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.

To make the eggplant layer:

Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.

To assemble the jars:

Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic. 

Popovers

Ingredients

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature

Directions

• Preheat the oven to 425 degrees F.


• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth.


• The batter will be thin.


• Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek

Perfect Salad dressing

1 clove of garlic cut in half and rubbed on the inside of a wooden bowl
1 teaspoon dijon mustard
1 tablespoon balsamic
salt and papper
splash of soy sauce
exrta virgin olive oil

Lentil Soup 1

ngredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Snickerdoodles

Ingredients

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon fine salt
* 1/2 cup shortening
* 8 tablespoons (1 stick) unsalted butter, softened
* 1 1/2 cups sugar, plus 3 tablespoons
* 2 large eggs
* 1 tablespoon ground cinnamon

Directions

Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Tostada Topping: Avocado-Dressed Shrimp a la Mexicana

Camarones a la Mexicana con Aguacate

Makes about 4 cups, enough for 15 tostadas, serving 15 as a nibble or light appetizer

Recipe from Season 6 of Mexico - One Plate at a Time

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Ingredients

12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp
1 medium white onion, chopped into 1/4-inch pieces
1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium avocado, pitted, flesh scooped from the skin and chopped
1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish
Salt

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Directions

In a medium bowl, combine the shrimp, onion and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)

Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.

Pork in Red Chile Filling for Tamales

Yield: 2 cups, enough for 16 tamales

Recipe from Season 6 of Mexico - One Plate at a Time

Ingredients

1/3 cup top-quality chile powder without salt
3/4 teaspoon salt if no salt in chile powder
1 pound boneless pork shoulder, cut into 1-inch cubes
2 tablespoons fresh masa or masa harina
1/4 cup raisins
1/4 cup roughly chopped green olives
Salt, if necessary

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Directions

In a medium (3-quart) saucepan, whisk together the chile powder, salt and 3 cups water. Add the meat and bring to a boil over high heat. Partially cover and reduce the temperature to keep the liquid at a gentle simmer until the meat is fall-apart tender, about 1 hour. Let cool for a few minutes, then use a slotted spoon to remove the meat. Pour 1/2 cup water into a small bowl and whisk in the masa or masa harina until thoroughly blended. Return the sauce to a boil over medium-high heat. Strain in the masa mixture, and whisk until the mixture boils and thickens slightly. Remove from the heat, taste and season with additional salt if necessary.

Use fingers or 2 forks to break the meat into coarse shreds. Scoop into a bowl and stir in the raisins and olives along with one cup of the thickened sauce. You can save the rest of the sauce, rewarm it and serve it over the tamales, if you wish.

Basic Tamale

Makes about 26 tamales

Ingredients

1 8-ounce package dried cornhusks
10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
1 1/2 teaspoons baking powder
2 pounds (4 cups) fresh coarse-ground corn masa for tamales
OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
1 to 1 1/2 cups chicken broth
2 1/2 to 3 cups Pork in Red Chile Filling or Chicken in Green Chile Filling

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Directions

1. Prepare the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable. For forming the tamales, separate out 28 of the largest and most pliable husks—ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can’t find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.

2. Prepare the batter. With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the broth. Continue beating for another minute or so, until a 1/2 teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining 1/2 cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.

3. Set up the steamer. Steaming 26 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.

4. Form the tamales. Cut twenty-six 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about 1/4 cup of the batter into about a 4-inch square, leaving at least a 1 1/2-inch border on the side toward you and a 3/4-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 1/2 tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 1/2-inch section of the husk (to form a tightly closed “bottom” leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.

5. Steam and serve the tamales. When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don’t take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 1/4 hours. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.