Happy Holidays 2013

Happy holidays!! :) ❤️

Mini Cheesecakes

Mini Cheesecakes


Graham Cracker Crust

Ingredients

• 1 1/2 cups finely ground graham cracker crumbs
• 1/4 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Mix these ingredients altogether in a food processor and press into the bottom of cupcake liners (up 1/4 the length of the liners). Using a teaspoon helps the process.


Cheesecake Filling

Ingredients

• 2 (8 ounce) packages reduced fat cream cheese, at room temperature
• 1/2 cup white sugar
• 2 eggs, at room temperature
• 1 teaspoon lemon juice
• 1 (21 ounce) can cherry or blueberry pie filling

Preheat oven to 350 degrees F.  Using an electric mixer, combine the cream cheese, sugar, eggs, and lemon juice. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15-17 minutes and top with the pie filling of your choice. This recipe makes 24 mini cheesecakes.

-Alyssa

Paula Deen's Apple Pie

Paula Deen's original recipe can be found here.

Homemade Apple Pie

INGREDIENTS:

Paula's Perfect Pie Crust:

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 3 tablespoons granulated white sugar
• 1/4 cup vegetable shortening, cold
• 12 tablespoons butter, cold and cubed
• 1/4 cup to 1/2 cup ice water

Filling:

• 3/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground cinnamon, plus more for sprinkling
• Freshly ground nutmeg, to taste
• 7 medium apples, peeled, cored and thinly sliced
• 1 lemon, zested and juiced

Finishing:

• 3 tablespoons butter, diced
• Egg wash, for brushing
• Sugar, for sprinkling

DIRECTIONS (for the pie crust):

1. In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
2. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

**Yield: 2 (9-inch) pie crusts

DIRECTIONS (for the apple pie filling):

1. Preheat oven to 450 degrees F.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
3. Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
4. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
5. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
6. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
7. Bake pie for 45 minutes. Let rest 20 minutes before slicing.

-Alyssa

Friendsgiving :)

Fall Memories

the drive through Southfield

Happy birthday to my grandpa :)

sunrise over Southfield

Asian Hot Wings

Original Recipe found here

Asian Hot Wings

INGREDIENTS:

• Canola oil, for frying
• 24 chicken wing parts (12 wings separated into 2 pieces)
• 3/4 cup plum jelly (we subbed in blackberry jam)
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced red onion
• 1 tablespoon minced garlic
• 1 tablespoon red pepper flakes (less of you'd like less heat!)
• 2-3 assorted hot peppers (serranos, jalapenos, and so on), minced fine

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
2. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
3. Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
4. Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
5. Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat. (You might want to have a glass of ice water handy, too.)

-Derek

Brattleboro, VT and Northfield, MA

Tyler Florence's Chicken Noodle Soup

Original recipe found here

Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 4 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil.  Add the noodles and simmer for 5 minutes until tender.  
3. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock
yields 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

-Alyssa

Ham, Cheese, and Onion Quiche

Ham, Cheese, and Onion Quiche
Original recipe found here


INGREDIENTS:

• 3 tablespoons fine, dry, plain breadcrumbs
• 1 medium onion, diced
• 1 1/2 to 2 cups diced cooked ham
• 1 tablespoon unsalted butter
• 8 oz. sharp white cheddar, shredded
• 5 large eggs
• 1 cup heavy cream
• 1 cup milk 
• 1/2 teaspoon pepper
• Fresh chives on top

Directions:

1. Preheat oven to 400 degrees F with rack in middle.
2. Butter quiche dish, then sprinkle all over with breadcrumbs.  Create a prefitted foil top (in case of overbrowning).
3. Cook onions with ham in butter in a heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 to 8 minutes.  Spread in dish over breadcrumbs, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk and pepper and pour over cheese.  Sprinkle top with chives.
5. Bake until top is golden and custard is set in center, 35 to 40 minutes. If it's overbrowning on top and the center still in not set, loosely cover with the prefitted foil and place back into the oven for five to eight minutes or so.
6. Cool slightly before cutting into wedges.

Note: To reheat the quiche, do so with foil on top at 350 degrees F for about 10 minutes or until it's hot. Always let it sit a bit before cutting.

-Alyssa

Simple Roast Chicken

NO FILTER :) ...Original recipe found here

Simple Roast Chicken

INGREDIENTS:

• 6-7 small russet potatoes, cut into chunks
• 3 medium carrots, peeled, cut into chunks
• 1 whole roasting chicken, about 4 pounds
• 2 tablespoons butter, melted
• Salt and freshly ground black pepper
• 1 lemon, pricked several times with a knife
• 1 small bunch fresh thyme

DIRECTIONS:

1. Heat oven to 425°F. Arrange potatoes and carrots in a large oven-proof skillet and sprinkle with salt and pepper. Place in oven and roast for 15 minutes.
2. Meanwhile, rinse inside and outside of chicken under cold water and pat dry. Brush chicken skin with melted butter and season with salt and pepper. Fill cavity with lemon and thyme.  Tie drumstick ends together with twine.  
3. Place chicken breast-side up over roasting vegetables and continue roasting until chicken is a golden brown and juice run clear when thigh is pierced with a fork, about 1 hour to 1 hour, 15 minutes. Remove chicken from the oven when the internal temperature is 160-165 degrees.  Carve and serve with gravy made from the pan juices.

-Alyssa

Classic Tiramisu

INGREDIENTS:

• 3 large eggs
• 1/2 cup sugar
• 1 cup expresso
• 2 tablespoons cognac or brandy
• 8 oz. mascarpone cheese
• 1/8 cup unsweetened cocoa
• 20 lady fingers

DIRECTIONS:

1. Combine 3 egg yolk, 1 tablespoon expresso, sugar, and cognac into large bowl.  Beat 2-3 minutes.  Add mascarpone and beat 3-5 minutes until smooth.  
2. In another bowl, combine 3 egg whites and a pinch of sugar.  Beat until stiff peaks form.  Gently fold into mascarpone mixture.
3. Dip one side of each lady finger into remaining espresso and layer on bottom and sides of serving dish.  Spread 1/2 mascarpone mixture and sprinkle withc ocoa.  Layer ladyfingers and finish with a mascarpone layer and cocoa.  Refrigerate overnight or for at least 1 hour before serving.  

-Alyssa

Apple Cinnamon Cake

Original recipe found here

Apple Cinnamon Cake

INGREDIENTS:

• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 2 small apples, peeled and diced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. Mix brown sugar and cinnamon together in a bowl.
3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50-60 minutes.

-Alyssa

Chili and Cornbread

"Simple, Perfect Chili" recipe repeat (found here)

Cornbread recipe repeat (found here)

-Alyssa

Sweet Sausage with Peppers & Onions

Sweet Sausage w/ Peppers and Onions

Original recipes found here and here

INGREDIENTS:

• 4 Italian sweet sausage links 
• 2 tablespoons olive oil
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 4 garlic cloves, sliced into slivers
• 2 yellow onions, sliced
• 1 small (15 ounce) can of crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil leaves
• 2 tablespoons tomato paste
• 4 Italian sub rolls
• Kosher salt

DIRECTIONS:

1. Heat the olive oil over medium heat in a large pan or Dutch oven that has a lid.  When the oil is hot, add the sausages and brown them slowly.  If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear.  Cook for 7-10 minutes, turning them occasionally so they brown on all sides.  When the sausages are browned, remove from the pan and set aside.
2. Increase the heat to medium-high and add the onions and peppers.  Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often.  You want some blackening.  Once the onions and peppers soften, sprinkle some salt on them.  Cook for 5-7 minutes.  Add the garlic and cook for an additional minute.
3. Add the tomato paste and stir.   Add the Marsala wine, tomatoes, basil, oregano, and red pepper flakes; stir well to combine.  Add the sausages back in.  Bring to a simmer then reduce the heat to low.  Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
4. Toast sub rolls and use for serving.

-Alyssa

Baked Spaghetti with Flounder

Fish prepared according to this original recipe from Food&Wine

Baked Spaghetti with Flounder

makes 4 servings

INGREDIENTS:

• 1/2 lb. spaghetti or angel hair pasta
• 1 1/2 cups of homemade spicy tomato sauce (see below)
• 4 flounder fillets
• 2 cups freshly grated Parmesan 
• 1/2 cup plain bread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons EVOO
• 3/4 to 1 cup mozzarella cheese, shredded
• kosher salt 
• freshly ground black pepper

DIRECTIONS:

1. Prepare the pasta according to package directions; cook al dente. Reserve 1/2 cup pasta water. Drain and set pasta aside.
2. Preheat the oven to 425 degrees F. 
3. Season the fish fillets with salt and pepper. Mix 3/4 cup Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Set fish on a rimmed baking dish and bake for 15 minutes (or until the fish is cooked and the topping is golden). 
4. In a large pan, heat the tomato sauce over medium-low heat.  Add the pasta and pasta water until the sauce and pasta are heated through.  
5. Fill a 9" x 13" glass baking dish with the pasta.  Top with the fillets.  Top fillets with mozzarella and then the Parmesan.  Bake at 425 degrees F until the cheese is melted, about 5-6 minutes.  Broil on Hi for 2 minutes.  Serve immediately.

after Step 3

right before serving

Spicy Tomato Sauce

Adapted from Giada's original recipe from Everyday Italian

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons drained capers, rinsed
• 1/2 teaspoon sea salt, plus more to taste
• 1 (28 oz.) can crushed Italian tomatoes
• 2 teaspoons crushed red pepper flakes
• juice of 1/2 lemon

DIRECTIONS:

1. In a large skillet, heat the oil over a medium-high flame.  When almost smoking, add the onion and garlic and sauté for 3 minutes. 
2. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute.  Add the tomatoes and simmer until reduced slightly, about 20 minutes. 
3. Season the sauce with more salt to taste.  
4. Using a potato masher, crush the tomatoes even more.  Add the lemon juice and stir.
5. Reserve 1 1/2 cups for the recipe above.  This recipe can be made 1 day ahead and frozen for future use.  

sauce can also be used with 1 lb. of pasta

-Alyssa & Derek

Ina Garten's Brownie Pudding

YUMMMY-- must be served at room temperature!  Refrigerate overnight, though.

Brownie Pudding

Original recipe found here

INGREDIENTS: 

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean (or 1 1/2 vanilla extract)
• 1 tablespoon framboise liqueur (optional...I did not use)
• Vanilla ice cream, for serving

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with vanilla ice cream.

-Alyssa

Farfalle with Sweet Sausage & Peas

Farfalle with Sweet Sausage & Peas

serves 3-4 (can be doubled)

INGREDIENTS:

• 1/2 lb. farfalle or gemelli pasta
• 1/2 large onion, diced
• 2 tablespoons EVOO
• 1 teaspoon crushed red pepper (to taste)
• 1/2 lb. sweet Italian sausage
• 1 cup frozen peas, thawed
• 2 small tomatoes, diced (or 8 oz. cherry tomatoes, sliced in half)
• 1/2 cup shredded Parmesan
• 1/4 white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/2 cup reserved pasta water
• kosher salt
• fresh ground black pepper

DIRECTIONS:

1. Cook the pasta in salted water until al dente (according to package directions).  Reserve 1/2 cup pasta water.  Drain pasta and set aside.
2. In a large skillet, heat olive oil over medium-high heat.  Add diced onion and cook for 4-5 minutes.
3. Add crushed red pepper and sausage to the skillet.  Use more or less crushed pepper according to your spice tolerance.  Break up the sausage, cooking for 5 minutes.
4. Lower the heat to medium-low.  Add white wine to deglaze/ scrape up the bottom of the skillet.  Add the peas and tomatoes, cooking for another 2 minutes.  
5. Add pasta, Parmesan, pasta water, salt, and pepper.

-Alyssa

Asparagus Soup with Herbed Goat Cheese

This was sooo good!  Definitely making it again...

Asparagus Soup with Herbed Goat Cheese

Giada's original recipe found here

INGREDIENTS:

Goat cheese:

• 1/2 cup (4 ounces) goat cheese, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

Soup:

• 2 tablespoons unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 cups low-sodium chicken broth
• 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Goat cheese: Line a small plate with parchment paper. Set aside.
2. In a small bowl, use a spoon to combine the goat cheese and 2 tbs. basil until smooth.  Season with salt and pepper, to taste.  Using a round teaspoon, scoop the goat cheese into balls and arrange on the parchment paper.  Refrigerate for at least 30 minutes.
3. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper, to taste.  Increase the heat to high and bring the mixture to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  
4. Serve soup with 3-4 herbed goat cheese balls.  

-Alyssa

Barefoot Contessa's Mac and Cheese

Recipe by Ina Garten

Mac and Cheese

INGREDIENTS:

• Kosher salt 
• Vegetable oil 
• 1 pound elbow macaroni or cavatappi 
• 1 quart milk 
• 8 tablespoons (1 stick) unsalted butter, divided 
• 1/2 cup all-purpose flour 
• 12 ounces Gruyere, grated (4 cups) 
• 8 ounces extra-sharp Cheddar, grated (2 cups) 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 teaspoon ground nutmeg 
• 3/4 pound fresh tomatoes (4 small) 

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. 
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. 
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

-Alyssa

Linguini with Lobster & Bay Scallops

Linguini with Lobster & Bay Scallops

INGREDIENTS:

• 2 lbs. boiled lobster
• 1/2 lb. bay scallops
• 1/2 lb. linguini pasta
• 3 tablespoons EVOO
• 4 cloves garlic, minced
• 1 cup lobster broth
• 1/2 cup white wine
• 2 tablespoons chopped parsley
• 7-8 fresh basil leaves, julienned 
• grated Parmesan 

DIRECTIONS:

1. Boil the pasta until al dente and according to package directions.  Drain and set aside.
2. Boil the 2 lb. lobster for about 13 minutes.  Reserve 1 cup lobster broth.  Remove meat from shell (easier said than done!). Give the lobster meat a rough chop and set aside.
3. In a large skillet, heat olive oil at medium heat.  Add garlic and cook for 1-2 minutes.  Add bay scallops and cook for 30 seconds on each side.
4. Add white wine and then lobster broth.  Cook for another minute.
5. Add drained pasta, lobster, scallops, parsley, and basil.  Mix well for another minute.  Serve immediately with grated Parm.

-Derek

Braised Pork Belly

Adapted from this recipe

Adapted from Emeril Lagasse's recipe

-Derek

Scrambled Eggs with Chives and Lox

Ree Drummond's original recipe found here

Scrambled Eggs w/ Chives & Smoked Salmon

INGREDIENTS:

• 6 eggs
• 1/4 cup half-and-half
• 1/4 teaspoon ground pepper
• 1 tablespoon butter
• 2 ounces chopped smoked salmon
• 1 tablespoon chopped fresh chives, for garnish
• Toasted bagels, for serving

DIRECTIONS:

1. Whisk the eggs. Then, into a medium bowl, pass the eggs through a fine mesh strainer. Add the half-and-half and whisk until smooth. Add the pepper and whisk until well combined.
2. Heat a nonstick skillet on low heat and melt the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft, creamy curds. Continue to cook until soft and creamy, and then sprinkle in the salmon. Cook to light and fluffy. Serve, garnished with chives. Serve with a toasted bagel.

-Derek

Asian Fruit Cake

Happy birthday, Dad! :)

Asian Fruit Cake

INGREDIENTS:

• 2 boxes angel food cake
• 16 ounces strawberries, hulled and sliced
• 2 ripe mangos, peeled and sliced
• 3 ripe peaches, peeled and sliced
• 3 cups heavy cream
• 6 tablespoons confectioners' sugar
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Mix angel food cake according to package directions.  Distribute into two 8" round pans for 18-19 minutes in a 350 degree oven.  After baking, invert immediately and allow to cool.  When you have 4 completed and cooled rounds, use a serrated knife to cut each layer in another half.
2. Using an electric hand-mixer and frozen glass bowl, prepare the whipped cream at low speed.  After the cream has soft peaks, add the sugar and vanilla extract.  Continue mixing on medium speed until the cream has stiff peaks.  
3. Repeat the following process until all cake layers have been used: cake layer, spread 5-6 tablespoons whipped cream, star-shaped layer of 5 mango slices and 5 peach slices.  Cover the last cake layer with the remainder of the fruit.  Use the extra strawberry slices to create a pattern on the bottom-side of the cake.  Refrigerate until serving.

-Alyssa

Braised Beef Short Ribs with Penne

Giada's original recipe found here

Braised Beef Short Ribs with Penne

INGREDIENTS:

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use an immersion blender to process the mixture). Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

-Alyssa

Blueberry Lemon Bread

Original recipe found here

Blueberry Lemon Bread

INGREDIENTS:

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups blueberries (12 oz)
• 2 tsp lemon zest
• 1/2 cup plain yogurt, regular or low fat

DIRECTIONS:

1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

-Alyssa