Broccoli, Date and Pistachio Dense Bean Salad

Serves 2-4 

1 ½ lbs. broccoli
evoo
sea salt and black pepper
1 can cannellini beans or chickpeas, drained
⅓ c. toasted pistachios or almonds, chopped
12 deglet dates or 6 medjool dates, pitted and torn
handful chopped coriander/cilantro leaves

Spiced vinaigrette
2 t. ras el hanout, baharat or curry powder
2 T. white wine vinegar
¼ c. extra virgin olive oil
1 small shallot , thinly sliced
1 clove garlic, finely grated
1 T maple syrup
1/4 - ½ t. red chilli/pepper flakes
½ t. sea salt

In a jar, combine the as el hanout, baharat or curry powder, vinegar, olive oil, shallot, garlic, maple syrup, red chilli/pepper flakes and salt. Shake to combine.

Finely chop the broccoli flowers. Remove the woody exterior of the stalk and then shred it with a cheese grater and add to the rest of the broccoli.

Heat a large frying pan on medium high for 2 minutes. When hot, drizzle with olive oil and add the broccoli, season with 1/2 teaspoon of salt and lots of black pepper and toss for 2 minutes. Transfer to a large bowl.

To the broccoli, add the beans or chickpeas, pistachio, and dates. Add the dressing and toss to evenly distribute. Add the herbs, season with salt and black pepper and toss again. The salad can be prepped ahead and stored in the fridge for up to 5 days.

If you don’t have dates, you could go for dried fruit like raisins (sultanas), apricots, cranberries or figs – I would soak them in a couple tablespoons of water, orange juice or 1 part vinegar mixed with 3 parts water to rehydrate them and make them plump and juicy.

Almond Croissants

Don't be stingy when applying the frangipane and the syrup. Double the amount of each when you are dealing with large croissants. You also have his permission to shove chocolate chips, small pieces of banana or dried sour cherries in with the almond paste.

MAKE AHEAD: The almond-filled croissants are best served the same day they are made, either warm or at room temperature, but they can be kept in an airtight container overnight. Leftover frangipane can be used to line fruit tarts, and you can make it with hazelnuts (skip the almond extract, and try Frangelico in the syrup) or pistachios. The frangipane can be refrigerated in an airtight container for up to 1 week, or frozen for up to 2 weeks.

For the frangipane

1/2 cup almond flour

1/4 cup granulated sugar

1 large egg, at room temperature

3 1/4 tablespoons unsalted butter, at room temperature

A few drops pure almond extract

Pinch kosher salt

For the croissants

1/2 cup water

1/4 cup granulated sugar

2 tablespoons dark rum, amaretto or kirsch (optional)

4 croissants, preferably day-old (see headnote)

4 to 6 tablespoons sliced almonds

Confectioners' sugar, for dusting (optional)

 

For the frangipane: Combine the almond meal, granulated sugar, egg, butter, almond extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until incorporated, then increase the speed to high and beat for 3 minutes, or until light and fluffy.

For the croissants: Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper or a silicone liner.

Bring the water and granulated sugar to a boil in a small saucepan over medium-high heat, stirring just until the sugar has dissolved. Remove from the heat, then stir the liquor, if using.

Starting at one side, use a serrated knife to cut each croissant in half horizontally, stopping just before you reach the other side, leaving that part uncut (as a hinge). Brush the inside of each croissant liberally with the syrup on both sides, making sure each side is completely saturated; use more syrup than you think is necessary. It might seem like a lot, but the finished croissants benefit from the moisture.

Smear the inside of each croissant with 2 tablespoons of the frangipane, arranging the croissants on the baking sheet as you work. Press each one down firmly.

Divide the remaining frangipane over the top of each croissant and smear it over the top. Sprinkle each croissant with 1 tablespoon of the sliced almonds, then bake (middle rack) for about 15 minutes, until the tops are golden brown.

Let cool for a few minutes, then sprinkle each filled almond croissant with confectioners' sugar.

Crème Brûlée French Toast

• ½ cup unsalted butter
• 1 cup packed brown sugar
• 2 T corn syrup
• 6 (1-inch thick) slices French bread
• 5 large eggs
• 1 ½ c. half-and-half
• 1 t. vanilla extract
• 1 t. Grand Marnier
• ¼ teaspoon salt
• Melt butter, with brown sugar and corn syrup. Pour into a 9x13 pan.
• Arrange bread in the baking dish. Whisk rest of ingredients & pour over the bread. Cover and chill at least 8 hours, or overnight. 
• Preheat the oven to 350. Meanwhile, remove baking dish from the refrigerator and bring to room temperature. 
• Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes. Flip slices to reveal caramel bottoms. Serve.

The Original Chopped Salad from Arizona

1/2 c black currants

1/2 c pepitas 

6 T. grated asiago cheese

1 c diced tomatoes

2 T balsamic vinegar

4 t olive oil1

pinch salt and pepper

2 basil leaves, chiffonade

1 c smoked salmon chopped

1 1/2 c freeze dried corn (Whole Foods or online)

1 1/2 c arugula

1 1/2 c Israeli couscous, cooked

1 c mayonnaise

1/3 c buttermilk

4 T romano cheese, grated
24 fresh basil leaves

1 garlic clove, minced

1 juice of 1 lemon

salt and pepper to taste

Make trail mix: combine the currants, pepitas and asaigo cheese.

Mix the tomatoes with the balsamic vinegar, olive oil, salt, pepper and basil leaves.

Lay out the salmon, corn, arugula, couscous, trail mix and tomato mixture in stripes on a serving platter.

Combine the mayonnaise, buttermilk, romano cheese, basil leaves, garlic and lemon juice in a food processor. Process until smooth and add salt and pepper to taste. Add dressing & toss.

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Cobra Verde Cocktail

2 oz. Chile Vodka
1 oz. Thai Basil Vinegar Cordial
Fresh lime juice
Habanero Tincture to taste
Soda water

Almond Frangipane Cookies

For the almond filling:
2 cups almond flour (200g)
3/4 cup granulated sugar (175g)
1 large egg
3 tbsp unsalted butter, melted (42g)
1 T Bacardi rum
1/2 tsp almond extract

For the cookie dough:
2 sticks unsalted butter, melted (226g)
1 cup + 2 tbsp granulated sugar (220g)
1/2 cup powdered sugar (50g), plus more for garnishing
1 large egg
1 tsp almond extract
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (390g)
1 cup sliced almonds

Make the filling : In a bowl, whisk the egg. Mix in the almond flour, sugar, rum, almond extract, and melted butter. Refrigerate until ready to use.

Make the cookie dough: In a large bowl, mix the melted butter, sugars. Add the egg, almond extract, baking soda, and salt. Add the flour and mix thoroughly.

Assemble the cookies: Weigh the dough and divide into 20 portions. Do the same with the almond filling from the refrigerator. Take a cookie dough ball and flatten it into a pancake in-between parchment or wax paper. Put a ball of the filling into the center of the dough pancake. Envelope the cookie dough around the almond filling and roll until smooth. Repeat for all dough balls. Dip in sliced almonds, pressing them into the top of each dough ball.

Bake: Preheat oven to 350F. Bake for 14-16 minutes, until the cookies are just turning golden at the edge. Remove from the oven and move to a wire rack. Dust with powdered sugar.

Pistachio Gelato

 

• 2 c  whole milk
• 1/3 c sugar
• 2 T cornstarch
• 7 oz pistachio cream (or paste), look for one that’s at least 40% pistachios
• a few drops of lemon or orange juice

• Make a slurry by mixing the 1/4 cup of the milk with the cornstarch.
• Heat the rest of the milk in a medium-sized saucepan with the sugar.
• When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 3 minutes, stirring constantly.
• Remove from heat, scrape into a bowl, and chill thoroughly, preferably overnight.
• Once chilled, whisk in the pistachio paste and just a few drops of citrus juice until smooth.
• Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.

Hyggeville Granola

2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut
⅓ cup pepitas
1 ½ t. kosher salt
½ cup light brown sugar
⅓ cup real maple syrup
⅓ cup olive oil
¾ cup dried sour cherries, freeze dried cherries or freeze dried raspberries

Preheat oven to 300°. In a large bowl, mix together the oats, pistachios, coconut, and pepitas. Set the cherries aside to add after baking.

In a small saucepan set over low heat, warm the sugar, salt, syrup and olive oil until the sugar has just dissolved, then remove from heat. Add liquids into the mixture of oats, making sure to coat the dry ingredients well.

Line a large rimmed baking sheet with parchment and spread granola over it. Bake until dry and lightly golden, 35 to 45 minutes, stirring granola a few times along the way.

Remove from oven, and mix in the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Hainanese Chicken and Rice

1 whole chicken

2 T. kosher salt
2 scallions, cut into 2-inch lengths
1 5-inch piece ginger, cut into 1/4-inch-thick slices
2 T. toasted sesame oil
1 t. ground white pepper
2 c jasmine rice, grains sautéed in schmaltz and cooked in 3 c. chicken stock

SAUCE
1 T. minced green chile
2 t. minced garlic
2 t. minced ginger
1 t. kosher salt
1⁄2 t. sugar
3 T. lemon juice
1 T. fresh mandarin or orange juice
The night before, rinse the chicken under cold running water and thoroughly pat dry with paper towels. Rub the salt all over the outside and inside the cavity of the chicken. Loosely wrap the chicken in plastic wrap and refrigerate at least 12 hours or overnight.

The next day, unwrap the chicken, stuff the cavity with the scallions and ginger, and tie the legs together with kitchen twine. Fill a pot large enough to fit the chicken three-quarters full with water and bring to a boil. Add the chicken, cover the pot, and boil for 20 minutes. Remove the pot from the heat and let stand, covered, for 1 hour.

Uncover the pot and, using tongs, transfer the chicken to a bowl of ice water. Turn the chicken in the water for 10 seconds to stop its cooking, then drain and transfer the chicken to paper towels on a cutting board; do not pat the chicken dry. Using a brush, baste the outside of the chicken with the sesame oil. Cut the chicken into serving pieces, transfer to a serving platter, and sprinkle with the white pepper.

Make the dipping sauce: In a small bowl, combine the chile with the garlic, ginger, salt, sugar & juices. Skim off all the fat from the top of the chicken's cooking broth and stir 1 tablespoon into the bowl along with 5 tablespoons of the cooking broth; reserve the remaining cooking broth for another use. Stir the remaining fat into the rice until evenly combined and serve alongside the chicken and dipping sauce.

Egg Roll in a Bowl

1 lb. Ground Pork

1 lg. Sweet Onion, chopped
2 Carrots, shredded
3t. Minced Ginger
3 Cloves Minced Garlic
¼ c. Chicken Broth
1 head of Shredded Cabbage
1 T. Soy Sauce
1 t. Rice Vinegar
Salt
Pepper
½ t. Toasted Sesame Oil
Green Onions
3 Blocks Momofuku Ramen, including sauce packets

Bang Bang Sauce:
½ c Mayo, Sour Cream or Greek Yogurt
1.5 T. Honey
1 T. Sriracha
1 t. Rice Vinegar

Brown ground pork and chopped sweet onions and cook until the onions start to soften.

Add carrots, garlic, ginger and chicken broth and sautè for a few minutes. Then add cabbage and add a cover on top of the pan to soften.

Add soy sauce, rice vinegar, sesame oil, packets of Momofuku liquid seasoning packets, sea salt, black pepper and 3 blocks cooked ramen. Mix for another minute or two till all is combined!

Add your green onion and bang bang sauce on top and enjoy!