Appetizers, Side Dishes

Cheese Straws

Ingredients:
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne
1 1/2 – 3 1/2 tablespoons milk

Directions:
1. Preheat oven to 350°F with racks in upper and lower thirds.

2. Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add 1 1/2 tbsps milk and pulse (add more milk in 1/2 tablespoon increments as needed) until dough forms a ball.

3. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)

4. Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Can be made two days in advanced and kept refrigerated.

Entrées, Soup

Green Tomato Stew w/ Pork

Ingredients:
2 tablespoons extra-virgin olive oil
1 small onion diced
1 whole shallot diced
2 cloves garlic diced
1 pound pork loin but into 1-inch cubes
1 cup dry white wine
2 pounds green unripe tomatoes chopped
2 cups chicken stock
1 whole bay leaf
5-6 leaves fresh sage
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon black pepper
1/4 cup freshly chopped parsley for garnish

Directions:
1. Preheat oven to 225°F (107°C).

2. Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.

3. Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.

4. Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you’ve got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.

5. Serve hot, topped with freshly chopped parsley,

Entrées, Slow Cooker

Chicken Tagine

Ingredients:
2 (16-oz.) cans chickpeas, drained and rinsed
4 carrots, peeled and cut into 1/2″ pieces
1 onion, chopped
2 Tbsp. tomato paste
4 garlic cloves, minced
1 Tbsp. cumin seeds
1 1/2 tsp. ground ginger
1 1/2 tsp. ground turmeric
1 tsp. ground cinnamon
1 1/2 tsp. salt
3 cups low-sodium chicken broth
2 1/2 lb. boneless skinless chicken thighs, trimmed
1/2 cup dried apricots, chopped
1/2 cup pitted green olives, chopped coarse
1 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley or cilantro

Directions:
1. Combine chickpeas, carrots, onion, tomato paste, garlic, cumin seeds, ginger, turmeric, cinnamon, and salt in a slow cooker. Stir in broth, then nestle chicken thighs on top.

2. Cover and cook on low for 8 hours. Coarsely shred chicken and stir in apricots, olives, and lemon juice; serve garnished with parsley.

Serve over couscous or as-is.

Appetizers, Entrées

Scalloped Scallops

Ingredients:
1 1/2 lbs. Scallops
1/2 cup dry white wine
1 cup fresh, course breadcrumbs or panko breadcrumbs
3 Tbsp. Parmesan Cheese
1 Tbsp. minced garlic
2 Tbsp. snipped chives
Salt & Pepper to taste
4 Tbsp. butter
2 Tbsp. chopped parsley
2 Tbsp. lemon juice
Lemon wedges to garnish

Directions:
1. Use butter to grease shallow baking dish. Preheat over to 400˚.

2. Place scallops in dish and drizzle with white wine. Make sure scallops aren’t totally submerged as you’ll be adding breadcrumbs on top.

3. In a bowl, mix breadcrumbs with cheese, garlic, chives and salt and pepper. Sprinkle over scallops.

4. Melt butter and stir in parsley and lemon juice. Drizzle over crumbs.

5. Bake uncovered until scallops are opaque and breadcrumbs are slightly browned; 15-20 minutes. We find it takes closer to 20-22 minutes, but we start checking the color of the toasted breadcrumb after 15 minutes.

Notes:
Make extra sauce and pasta to transform into a main dish. In a skillet add a couple tablespoons of butter, a 1/2 cup more wine and juice from a half a lemon (adjust to your preference). Cook angel hair pasta according to package directions, drain and toss pasta with the extra sauce and frozen peas. Serve scallops on a bed of pasta with a wedge of lemon.

Entrées, Soup

Celeriac & Leek Soup

Ingredients:
1 Tbsp. olive oil
1 small leek, white parts only, halved lengthwise and chopped
1 tsp. minced fresh thyme
Salt and pepper
3 cups low-sodium chicken or vegetable broth
1/2 small celeriac, peeled and cut into 1″ pieces (about 2 cups)
1 Tbsp. minced fresh chives (For Serving)
2 Tbsp. creme fraiche or greek yogurt (For Serving)

Directions:
1. Heat oil in a medium saucepan over medium heat until shimmering. Add leek, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, 3 to 5 minutes.

2. Add broth and celeriac and bring to a simmer. Partially cover saucepan, reduce heat to low, and cook, stirring occasionally, until celeriac is fork-tender, about 45 minutes. Remove from heat and let cool slightly.

3. Carefully transfer soup to a blender and puree until smooth, 1 to 2 minutes.

4. To serve, bring soup to a simmer and season with salt and pepper to taste. Ladle into bowls and top evenly with garnishes.

Appetizers

Ange’s Super-Secret Stilton Tarts

Ingredients:
PASTRY:
8oz. all-purpose flour
3 1/2 oz. butter
pinch of celery salt
1 oz. finely chopped walnuts

FILLING:
1 oz. butter
2 celery stalks
1 small leek, finely chopped
7 oz. heavy cream
7 oz. stilton cheese
3 egg yolks
Salt & pepper to taste

Directions:
Make Pastry:
1. Combine ingredients, chill, roll out thinly and cut into rounds.
2. Place rounds in tart tins (or muffin pan).
3. Bake blind for 10 minutes at 350˚.

Make Filling:
1. Melt butter, add celery and leek.
2. When tender, add 2 Tbsp cream and crumble in stilton.
3. Season with salt and pepper.
4. In separate pan, simmer remaining cream and pour over egg yolks stirring constantly.
5. Add egg and cream to stilton mixture.
6. Pour into pastry cases.
7. Bake for 15 minutes at 350˚.

Breakfast, Entrées

Polenta with Sautéed Greens and Eggs

Ingredients:
2 1/4 cups water
2 cups milk
1 cup instant polenta
1/2 cup shredded sharp cheddar cheese
1 Tbsp. olive oil
1/2 yellow onion, sliced thin
1 bunch rainbow chard, stems chopped, leaves torn
2 garlic cloves, minced
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
4 large eggs

Directions:
1. Combine 2 cups water and the milk in a large saucepan and bring to a boil over high heat. Whisk in polenta and 1/2 teaspoon salt, then reduce heat to medium and simmer, stirring constantly, until polenta is tender and creamy, 3 to 5 minutes. Remove from heat, whisk in cheese, and season with salt and pepper to taste; cover and set aside.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add onion and chard stems, seasonwith salt and pepper, and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes. Stir in chard leaves, remaining 1/4 cup water, the garlic, soy sauce, and red pepper flakes and cover; cook until stems and leaves are tender, about 3 minutes. Transfer to a medium bowl and cover to keep warm.

3. For fried eggs: Wipe out skillet, then add remaining 1 teaspoon oil and heat over medium heat until shimmering. Add eggs, season with salt and pepper, and cover. Cook until whites are set but yolks are still runny, about 3 minutes, then transfer to a plate.

For poached eggs: Boil water in medium sauce pan. When boiling add whole eggs and boil for 6 minutes. Remove form heat and cool under cold water bath. Peel and transfer to a plate.

4. To serve, divide polenta among bowls, then top each bowl with greens and an egg.

Entrées

Spicy Tofu & Basil Stir-Fry

Ingredients:
2 cups water
1 1/3 cups jasmine rice, rinsed
1 lb. extra-firm tofu
4 tsp. olive oil
8 oz. broccoli, cut into 1″ pieces
2 red bell peppers, cored, seeded, and sliced thin
1 yellow onion, sliced thin
2 garlic cloves, minced
1/4 cup organic basil, sliced thin
2 Tbsp. soy sauce
2 tsp. rice or white wine vinegar
1/4 tsp. crushed red pepper

Directions:
1. Combine water and rice in a medium saucepan and bring to a boil. Cover, then reduce heat to low and simmer until water is mostly absorbed, about 15 minutes. Remove saucepan from heat and let sit, covered, 10 minutes.

2. Meanwhile, crumble tofu over a double layer of paper towels and thoroughly pat dry. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring frequently, until golden brown, 8 to 10 minutes. Transfer to a plate and set aside.

3. Add remaining 2 teaspoons oil to skillet. When shimmering, add broccoli, peppers, and onion and cook, stirring frequently, until vegetables are crisp-tender, 6 to 8 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add basil, remaining 1/4 cup water, the soy sauce, vinegar, red pepper flakes, and cook, stirring frequently, until mixture is saucy and slightly thickened, about 1 minute. Fold in tofu and remove from heat.

4. To serve, divide rice among four bowls and top with tofu mixture.

Breakfast

Camp Waffles

Ingredients:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups milk
6 tablespoons vegetable oil
2 large eggs

Directions:
1. Place all ingredients in a large mixing bowl and combine until well blended and smooth.

2. Let batter rest 5 minutes before using and preheat your waffle iron.

3. Once preheated, pour 1/3 cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within 1/2 inch of the edge of the grid.

4. Close waffle iron lid – cook as-per your waffle iron directions.

5. Open lid and carefully remove baked waffle.

6. Repeat with remaining batter.

For best results, serve immediately. You may keep waffles warm until ready to serve in a 200° F oven.
Top with pure Maine maple Syrup (not Vermont, not New Hampshire… Maine).

Appetizers

Buff-Chick Dip

Ingredients:
Meat from 1 rotisserie Chicken (about 2 cups)
1 Block of Philadelphia® Cream Cheese
1/2 cup Ranch Dressing
1 bag shredded cheddar cheese
1/2 cup Frank’s Red Hot® Buffalo Sauce
Chopped green onions (optional)

Directions:
1. Preheat oven to 350°F.

2. In a small saucepan, combine cream cheese and ranch dressing. Over medium heat, stir until smooth.

3. In baking dish, combine chicken and shredded cheese.

4. Add melted cream cheese mixture to baking dish and mix until evenly coated.

5. Bake for 30 minutes covered with tin foil

6. Remove foil and cook uncovered for 15 more minutes until browned and bubbly.

Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.