Thai Chicken - Coocnut Soup

Thai Chicken-Coconut Soup

• 4 ounces cellophane noodles
• 6 cups low-sodium chicken broth
• 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
• 3 cloves garlic, chopped
• 1 tablespoon grated ginger
• 2 teaspoons grated lemon zest
• 1 teaspoon grated lime zest
• 1/4 cup fresh lemon (or lime) juice
• 4 tablespoons Thai fish sauce, divided
• 1/2 pound shiitake mushrooms, sliced (3 cups)
• 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
• 1 cup light coconut milk
• 2 cups baby spinach
• 2 tablespoon chopped cilantro (plus sprigs for garnish)

Preparation

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

 

 

Best Mustard Ever

• 1/4 cup dry mustard powder
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 cup sweet pickle juice
• 1/4 cup pale ale
• 1/2 cup cider vinegar
• 1/4 cup mustard seed

Directions

In a small, microwave-proof bowl whisk together the mustard powder, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, beer and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Homemade Soft Pretzels 

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Frittata with Chorizo Sausage, Peppers, Onions and Cubed Bread

SERVES:
4-6
INGREDIENTS:
1 medium onion, peeled, quartered and thinly chopped
1/2 red pepper pepper, deseeded, halved and thinly chopped (see hints below)
1/2 yellow pepper, deseeded, halved and thinly chopped
olive oil for sauteing veggies
2 links chorizo sausage, halved lengthwise and cut into 1/4-1/2 inch thick slices
8 large eggs
approx. 1/4 cup milk
2 cups cubed 2-3 day old bread
approx. 1/3 - 1/2 cup grated cheddar cheese

salad greens as needed (optional)

PROCEDURE:
Add a splash of olive oil to a 10 or 11-inch cast iron skillet, or heavy bottomed nonstick pan, and add 1 medium thinly chopped onion and a similar amount of deseeded and thinly chopped pepper and cook to soften.
While you're keeping your eye on that, whisk 8 large eggs with a little splash of milk in a mixing bowl and then add 2 cups of 2 - 3 day old 1/2-inch cubed bread.
Once the onions and peppers have softened up, turn the oven onto the broiler setting and also add 2 sliced links of chorizo sausage to the pan.
Let that cook along for a couple of minutes and then add the egg and bread mixture and let it set up a little bit on the bottom.
Make sure the cubed bread is somewhat tucked down into the egg mixture and, after it has been cooking along for a couple of minutes on medium heat, sprinkle some grated cheddar cheese over the top and then place it underneath the broiler to finish cooking.
Depending on how long it cooks on the stovetop to begin with, it might not take any longer than 5 minutes or so to finish up underneath the broiler.
Cut it into wedges and serve it up with a simple side salad if you like!

Hoppin' John

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Directions

1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. 
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. 
3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. 
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. 
5. If the liquid evaporates, add more water or stock. 
6. Adjust seasonings, and garnish with green onions. 
7. Serve over rice.

Chicken and Chorizo Sausage Gumbo

Ingredients

½ cup vegetable oil
½ cup flour
4 chorizo sausage
1 ½ cups chopped yellow onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 cup chopped celery
3 tablespoons garlic butter
1 (14 ½ ounce) cans diced tomatoes
1 teaspoon black pepper ( to taste)
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
3 garlic cloves, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1 teaspoon dried leaf thyme
1 teaspoon marjoram
1 liter reduced-sodium chicken broth
6 boneless chicken thighs, sliced into small pieces
salt, to taste

rice

Directions

1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
2. Be careful not to burn. Set aside.
3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
5. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

Indian Rice Pudding

Ingredients

• 1 cup cooked long grain or basmati rice
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup coconut milk
• 2 ounces sugar, approximately 1/4 cup
• 1/4 teaspoon ground cardamom
• 1 1/2 ounces golden raisins, approximately 1/3 cup
• 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Directions

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. 

Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Curried Couscous and Garbanzo Bean Salad

Curried Couscous and Garbanzo Bean Salad

2 tablespoons curry powder  

2 1/4 cups water  

1/2 teaspoon salt  

6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots) 

1 10-ounce box couscous 

1 15-ounce can garbanzo beans (chickpeas), drained  

1/2 cup olive oil  

5 tablespoons white wine vinegar 

1 1/2 tablespoons grated peeled fresh ginger 

1 1/4 cups crumbled feta cheese (about 7 ounces)

1 cup thinly sliced green onions

Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute.
Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes. Transfer couscous to large bowl.
Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

Brown Honey Rum-Raisin Ice Cream

Brown Honey Rum-Raisin Ice Cream

1 cup (packed) raisins  

2/3 cup brown honey rum 

8 large egg yolks  

1 cup sugar 

3 cups milk (do not use low-fat or nonfat)  

1 1/2 cups whipping cream

 

Combine raisins and rum in small bowl.
Cover; let stand at room temperature 2 hours. Drain raisins, reserving 6 tablespoons rum. Combine in same bowl. Whisk egg yolks and sugar in large bowl until blended.
Bring milk and whipping cream to boil in heavy large saucepan over medium heat.

Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl. Cool. Add raisin mixture to custard. Refrigerate until cold. Transfer custard to ice cream maker and process according to manufacturer's instructions.
Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)

Chicken Pot Pie

Chicken Pot Pie


2 c. med dice celery
2 c. med dice onion
3T Butter
3T Flour
6 c. chicken stock
¼ c. white wine
1 t. tarragon
1 t. basil
1 T. salt
1 t. pepper
2 c. dice potato
1 rotisserie chicken, cooked (shredded)
4 c. frozen peas, carrots, corn
1 clove garlic
1 c. slice mushroom

sweat , celery, onion, garlic in butter
add mushroom, cook slightly.
add flour to make roux, cook til golden brown
add white wine & chick stock, tarragon, , basil, salt, pepper.
Simmer for 10 minutes
Add potato and cook till soft
Add chicken, peas, carrots, onions
Portion/pastry/bake. 350 - 45 min

Osso Bucco Milanese

Osso Buco Milanese

Ingredients

• 1/2 cup flour
• Salt and pepper, to taste
• 4 pieces veal shank with bone, cut 3 inches thick
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 3 tablespoons fresh Italian parsley, finely chopped
• 1 cup dry Marsala
• 2 cups veal or chicken stock
• 2 tomatoes, peeled, seeded and chopped
• Saffron Risotto, recipe follows

GREMOLATA:

• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2 garlic cloves, minced
• 2 tablespoons fresh Italian parsley, chopped

Directions

In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.
For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto.

Tomato Toast with Sardines & Mint

Tomato Toast with Sardines & Mint

12 toasts | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 3 slices multigrain bread or 12 slices baguette, preferably whole-grain
• 1/2 medium ripe tomato
• 1 tablespoon very thinly sliced yellow onion

Preparation

1. Preheat oven to 350°F.
2. Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
3. If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
4. Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.

Wild Mushroom and Asparagus Risotto

Ingredients

• 6 cups chicken broth
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion
• Kosher salt and freshly ground black pepper
• 2 cups Arborio rice
• 8 oz. sun dried tomatoes, reconstituted in white wine
• 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
• 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
• 2 ounces grated Parmesan, approximately 1/2 cup
• 1 teaspoon grated lemon zest
• 1/2 teaspoon freshly grated nutmeg

Directions

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed.
After the last addition of liquid has been mostly absorbed, add the mushrooms, tomatoes, and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg.
Taste and season, to taste, with salt and freshly ground black pepper

Potato Latkes

Ingredients

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish
• Applesauce, for garnish
• Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

 Oven Roasted Cauliflower

• 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 1/2 teaspoons minced garlic
• 1 cup Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Top with Parmesan cheese.
Remove the pan from the oven and serve immediately.

roasted fennel soup

Servings: 4 bowls

Ingredients

1 Large bulb fennel, quartered
2 TB canola oil
Kosher salt & fresh ground pepper to taste.
1 leek, white only, sliced
1 Cup russet potatoes, peeled and cubed.
2 Cups chicken stock
2 TB dry sherry
1/2 Cup half and half
1/2 Cup toasted walnuts, coarsely chopped.
1/4 Cup Stilton cheese, crumbled.
1 Lemon, zest only, finely chopped.
1 TB fresh chives or fennel leaves, minced

Preparation

1) Preheat oven to 400 F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and fresh ground black pepper. roast fennel on a baking sheet until tender and golden brown, about 15-20 minutes.
2) While fennel is roasting, heat remaining oil in a heavy, medium sized pot over medium-low flame. Add leeks, stirring to coat leeks with oil. Cover pot and cook the leeks for about 5 minutes, until they are translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand blender or in a food processor until smooth.
3) Allow fennel to cool. when easy to handle slice into small strips, about 1/2 inch. Add to potato mixture, along with sherry mixture and the half and half to reach the desired texture of the soup. Return to simmer, and stir in walnuts. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest.
4) To serve, ladle soup into warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle with minced chives or fennel and walnuts

Apple Bread Pudding

• 4 4 x4-inch slices firm white sandwich bread, crusts trimmed
• 2 teaspoons butter
• 2 medium apples, peeled, cored, cut into 1/2-inch wedges
• 8 tablespoons sugar
• 1 tablespoon dried currants or raisins

• 2 cups low-fat (1%) milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.

Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.

Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

 

Venison and IBA Shepherd's Pie

A classic dish gets a modern spin. Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

6 servings

Ingredients

Filling

• 1/3 cup all purpose flour
• 1 tablespoon Hungarian sweet paprika
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 3 1/2 pounds venison, cut into 1/2-inch cubes
• 1/3 pound bacon, cut crosswise into 1/2-inch-thick slices
• 2 tablespoons (or more) olive oil
• 1 cup chopped onion
• 1/2 cup peeled chopped carrot
• 1/2 cup chopped celery
• 3 garlic cloves, chopped
• 2 cups Dogfish Head Indian Brown Ale
• 2 2/3 cups low-salt chicken broth
• 1 cup canned crushed tomatoes
• 2 bay leaves
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage

Mashed-Potato Crust

• 2 to 2 1/4 pounds russet potatoes, peeled, quartered
• 3/4 cup whole milk
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup heavy whipping cream
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten to blend

Preparation

Filling

• Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
• Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.

Mashed-Potato Crust

• Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
• Preheat oven to 400°F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.

Garnish

• Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

BHR Angel Food Cake

Angel Food Cake

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Bacon Jam

Bacon Onion Jam

1 pound good quality smoked bacon
1 large onion, thinly sliced
5 cloves of garlic, minced
3 tablespoons brown sugar
2 tablespoons Sriracha
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
fresh cracked black pepper
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar

Directions

1.    In a large, heavy pot cook the bacon in batches over medium high heat until it's lightly browned and just starting to crisp. Set aside to cool.

2.    Add the onion and garlic and cook over medium heat until soft and translucent, 10-12 minutes.

3.    While the onion cooks, slice the bacon into 1-inch strips.

4.    Return the bacon to the pan and add the brown sugar, coffee, apple cider vinegar, and maple syrup. Bring to a boil and reduce to a simmer.

5.    Simmer over low heat stirring every now and then to prevent sticking for 3-4 hours until you can no longer tell the onion from the bacon and it has a thick, jam-like consistency and deep rich brown color.

6.    Let cool for 20 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the jam.

7.    Return to the pot. Cover and place in the refrigerator overnight.

8.    Remove the pot from the fridge and place on the stove. With a spoon, scoop the majority of the fat from the top of the jam. Turn the heat to low. Add the black pepper to taste, smoked paprika, and red wine vinegar. If you desire more heat, add another squirt of Sriracha. Cook for 45 minutes until almost all the liquid is evaporated.

9.    Let cool and place in a glass jar. Enjoy!