New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

New York Strip Steak with Bourbon Cream Sauce

Elevate steak night with a touch of indulgence! Savor perfectly grilled New York strip steaks topped with a rich, velvety, bourbon cream sauce. These steaks are a great way to celebrate Dad!

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New York Strip Steak with Bourbon Cream Sauce
Serves 2

Steak Ingredients:

2 steaks of your choice, we used New York StripSteak

Rub Ingredients:

1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon brown sugar  

Bourbon Cream Sauce Ingredients:

2 tablespoons butter
1/4 cup minced shallots
1/2 cup bourbon
1 teaspoon whole peppercorns, coarsely crushed
1 cup beef broth
1 cup heavy whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Directions:

1. Mix all of the steak rub ingredients together in a small bowl until well combined. Coat the steaks generously on all sides with the rub. Press and rub the seasoning into the steaks. Allow the steaks to come to room temperature for about 30 minutes before grilling.

2. Prepare the cream sauce. In a saucepan, melt the butter. Add the minced shallots and sauté until tender, about 5 minutes. Add the bourbon, and cook until it reduces completely. Then, add the crushed peppercorns and the beef broth. Boil until the liquid is reduced by half the volume. Add the heavy whipping cream and lower the heat. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Continue to simmer the sauce until it reduces to about 1 cup. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.

3. Grill the Steaks. Fire up the grill, bringing the heat to a high temperature. Make sure the grill is clean and well-oiled.

4. Once the grill is hot, place the steaks on the grill, and sear the first side for 3-4 minutes. Cover the grill during cooking and avoid the urge to check or move the steaks around. During this time, a seared crust will form; this will assist in keeping the juices inside the steaks.

5. After about 3-4 minutes, flip the steaks once, and sear on the other side for 3-4 minutes (depending on the thickness of the steaks). Take the temperature of the steaks, and determine the desired doneness. We prefer our steaks at about 130 F for a rare to medium-rare presentation.

6. If the steaks need to cook longer, turn the burners down to low, or move them to an indirect area of the grill until the steaks reach the desired doneness. Check the temperature every few minutes to avoid overcooking the steaks.

7. Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5-7 minutes.

8. After the steaks rest, serve with the cream sauce and enjoy!

Easy Mango Coconut Ice Cream

Homemade ice cream is simply the best -- no preservatives and just a few, quality ingredients! Made fresh, your own ice cream is just that, fresh and delicious! This easy mango and coconut ice cream is smooth, creamy, and bursting with tropical flavors—perfect for a sweet, refreshing treat this summer!

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Easy Mango Coconut Ice Cream
Makes about 1 quart

Ingredients:

1 can coconut cream (or only the thick parts of 2 cans of chilled coconut milk)
1-1/2 lbs frozen mango cubes
1/2 cup sugar
1 tablespoon lime juice
1/2 teaspoon vanilla extract

Directions:

1. Place the coconut cream and frozen mango, in a high speed blender. Add the sugar, lime juice, and vanilla extract to the blender, and blend until combined and smooth.

2. Use the blender tamper to move the mango chunks around for easier and complete blending.

3. Taste the mixture and adjust the sweetness if needed. Add a bit more sugar if the mangoes are not very sweet. The mixture should be slightly sweeter than desired since freezing will mute the sweetness.

4. Once the mixture is well blended, you may enjoy it as a “soft serve” texture right away.

5. Or, freeze to set into a scoopable treat. Transfer the ice cream into a lidded, freezer-safe container. Smooth the top and press a piece of plastic wrap against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.

6. Let the ice cream sit at room temperature for a few minutes before scooping for easier serving. Enjoy the rich, refreshing, tropical flavors of mango and coconut!

Spicy Tuna Sushi

Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!

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Spicy Tuna Sushi
Makes 4 sushi rolls, or 32 pieces

Sushi Ingredients:

8 oz Sashimi Grade Tuna
3 green onions, finely chopped
1/2 teaspoon toasted sesame oil
1 teaspoon chili oil
2 tablespoons Japanese mayonnaise (we used Kewpie)
2 teaspoons Sriracha
2 nori sheets
2 teaspoons black and toasted sesame seeds
2 avocados, thinly sliced
2 Persian cucumbers, julienned

Rice Ingredients:

2 cups short grain white sushi rice
2 cups water
2 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt

Serve with:

Pickled sushi gingerWasabiSoy sauce

Directions:

1. Prepare the rice. Rinse the rice in a fine mesh strainer until the milky water runs clear. This releases any excess starch, and helps to keep the rice from becoming too gummy.

2. Combine the rice and water in a small, lidded pot and stir to incorporate. Cover and cook over medium-high heat until the water begins to boil. Reduce the heat to low, keep covered, and cook until the rice is tender and the water has been absorbed -- about 18-20 minutes. If using a rice cooker, turn the rice cooker on, add the rice and water, stir to incorporate. Press the rice down with your hand until the water just covers your hand. Remove your hand and close the lid. Select the 'white rice' function. After cooking, let the rice sit for 5 minutes to absorb any remaining moisture.

3. Meanwhile, in a small, microwave-safe dish, combine the rice vinegar, sugar, and salt and microwave for 30 seconds, stirring to ensure the sugar and salt have completely dissolved. Remove the rice from the rice cooker, or stovetop, and place in a large bowl. Pour the vinegar mixture over the rice and use a flat paddle to gently fold the mixture to integrate the flavors. Cover the bowl with a towel and set aside.

4. While the rice cooks, use a sharp knife to cut the tuna into 1/2" cubes.

5. In a medium bowl, combine the green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Mix until incorporated. Add the cubed tuna and toss to coat.

6. Assemble the sushi by covering a sushi mat with plastic wrap, removing all air. Cut the nori sheets in half and place the nori on the plastic covered bamboo mat.

7. Place 1/2 cup rice in the center of the nori sheet. Use your fingers to evenly cover the nori with rice leaving 1/2” of the nori exposed on one end. Sprinkle one-quarter of the sesame seeds evenly over the rice.

8. Flip the nori sheet, rice side down on the bamboo mat so the nori is facing up. Add the filling in a line at the center of the nori, starting with the spicy tuna, then the cucumber, and ending with the avocado.

9. Roll the sushi by holding the filling ingredients in place with your fingers while lifting the end of the mat with your thumbs. Slowly roll the sushi using the mat and pressing firmly. Once the mat has completely covered the ingredients, unroll the mat and then finish rolling the sushi by repeating the same turning action again, further down the roll. Apply slight pressure to give the roll a firm, uniform finish. There should be a small overlap of nori and rice without filling at the end.

10. Unfold the mat from the sushi. Dip a clean chef’s knife in water and cut the roll in half. Wipe the blade on a damp towel, then dip the knife back in the water, and cut the halves into halves, and the quarters into halves, to create eight even pieces. Clean the knife between each cut. Repeat steps 6-10 for the next three rolls. Don’t overstuff the roll! It can be easy to overstuff a half sheet but doing so will make it impossible to roll and you will lose your precious fillings.

11. Properly plate the roll by slightly separating the pieces, offsetting them from one another so you can see the contents inside each individual piece. Serve them with sides of pickled ginger, wasabi, and soy sauce.

Lobster Potato Salad with Fresh Herbs

This bright and herbaceous lobster potato salad is the perfect dish to kick off summer. It offers just the right balance of tender, sweet lobster meat next to hearty potatoes -- all lightly coated in a tangy, lemon-packed dressing. Share it as a side with burgers, bring it to a potluck or summer BBQ, or enjoy it as a full meal. The choice is yours!

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Lobster Potato Salad with Fresh Herbs
Serves 6

Ingredients:

1-1/2 lb small Yukon Gold potatoes
4 lobster tails
1/4 cup dill pickles, chopped
1 tablespoon capers
1/2 cup celery, chopped
1/4 cup fresh dill, chopped
1/4 cup parsley, chopped
3 green onions, chopped

Dressing Ingredients:

1/2 teaspoon Kosher salt, plus more for salting water
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup mayonnaise
1/4 cup olive oil
1 teaspoon Dijon mustard
1 lemon, juiced and zested
2 cloves garlic, minced
1/2 shallot, minced

Directions:

1. In a wide mouthed jar, whisk the dressing ingredients until emulsified. Set aside.

2. Add the potatoes to a lidded stockpot, filled halfway full of water, and boil. Once the water is boiling, salt the water and lower the heat, simmering the potatoes for 10-15 minutes, until fork tender. Drain the potatoes and let cool. Once cool enough to handle, halve the potatoes and place them in a large mixing bowl.

3. Meanwhile, boil the lobster for 4-6 minutes until the shell is bright red and the meat is tender. Immediately transfer the lobster to an ice bath to stop the cooking process. Once cool enough to handle, peel and chop the lobster meat into roughly 1" pieces. Set aside.

4. While the potatoes are still warm, pour half of the dressing over the potatoes and toss. Allow them to soak up the dressing for a few minutes.

5. Add the pickles, capers, celery, dill, parsley, green onions, and lobster to the bowl of dressed potatoes. Gently toss the ingredients in the remaining dressing. Refrigerate for one hour to let the flavors blend. Enjoy at room temperature.

Beer Can Chicken

Try our beer can chicken! It’s a fun, easy way to grill a whole chicken that’s juicy on the inside and crispy on the outside! Simply season a whole chicken, pop it on top of an open beer can that’s held in a vertical roaster, and let it grill to perfection on the grill. As the beer heats up, it steams the chicken from within keeping it tender while also infusing subtle flavors.

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Beer Can Chicken
Serves about 4

Ingredients:

1 whole chicken (4-5 pounds)
2/3 of a 12oz can of beer (we used a light lager)
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon oregano
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 tablespoon brown sugar
Juice of 1 small lemon
2-3 whole garlic cloves
Fresh parsley, minced for garnish (optional)

Directions:

1. Prep the chicken. Remove the giblets and any excess fat from the chicken and pat dry with paper towels. Rub all over with olive oil. Sprinkle with Kosher salt and freshly ground black pepper all over as well.

2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, celery salt, cayenne, and brown sugar. Mix the spices together until combined.

3. Rub the chicken all over with the spice mixture. Sprinkle a little inside the bird, as well!

4. Preheat the grill to medium-high heat.

5. Prep the beer! Pop the can and pour out (or drink!) about 1/3 of the 12 ounces. Add the juice of half of a lemon and the cloves of garlic to the can.

6. Using a vertical roaster rack, place the open beer can in the middle. Mount the chickenover the can and rack.

7. Carefully place the chicken and its stand on the hot grill. Close the grill lid and roast for about 45 minutes to 1 hour, or untilthe internal temperature of thechicken reaches 165 F whenmeasured in the thickest part ofthe thigh and breast. Rotate thechicken every 20 minutes,as needed, for even cooking.

8. Carefully remove the chicken from the grill. Before carving, let the chickenrest for 10 minutes to allowthe juices to redistribute.

9. Serve with your favorite sides and enjoy the juicy, flavorful results!

Strawberry Macarons

Expand your baking skills with these Strawberry Macarons filled with a luscious freeze-dried strawberry-flavored buttercream filling! The perfectly crisp shells paired with an intense strawberry center make for a heavenly dessert experience. Whether you're an established macaron lover or a first-timer, these little treats are destined to make your life a little sweeter!

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Strawberry Macarons
Makes 20-25 stuffed cookies

Prep:

Distilled white vinegar for wiping out mixing bowl

Egg White Mixture:

3 large egg whites, at roomtemperature
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 drops red gel food coloring
1 drop peach gel food coloring

Dry Ingredients: 1-1/2 cups powdered sugar, sifted
1 cup almond flour, finely ground and sifted
1/2 teaspoon salt

Strawberry Buttercream Filling:

3 tablespoons powdered, freeze-dried strawberries
4 tablespoons butter, room temperature
1 cup powdered sugar
1 tablespoon half ‘n half

Directions:

1. Before starting, wipe a clean mix-ing bowl with apaper towel and a little distilled white vinegar. This should help remove any greasy residue that might impede the egg whites from forming very stiff peaks.

2. Carefully separate the room temperature egg whites from the yolks. Ensure that no yolk or shell contaminates the whites. Place the egg whites in the wiped, clean mixing bowl.

3. Using a stand mixer with a whisk attachment, beat the egg whites until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Stiff peaks should be very upright and not wilting at the tip.

4. Once the stiff peaks form, slowly add the sugar one tablespoon at a time, beating in between each addition. Once all of the sugar is incorporated, add the vanilla extract and food coloring. Beat again until the peaks are once again very stiff. When the mixture gets so stiff that it starts to stick inside the whisk attachment, you are close to being done!

5. Prepare the dry ingredients: To create a smooth cookie surface, pulse the dry ingredients together in a food processor until combined. Then, sift the dry ingredients once or twice through a sifter.

6. Add the finely sifted dry ingredients to the egg whites. Fold by hand with a spatula until the mixture is combined and is mixed into a "wet-sand" or "lava-like" texture. The texture is correct when a ribbon of the batter can hold a figure 8 pattern. Depending on your folding style, this might be anywhere between 50-75folding strokes.Do not over-mix. This process of folding is called “macaronage”.

7. Once the correct texture is reached, place the cookie batter into a piping bag outfitted with a 2A round tip. Tip: Stand the piping bag in a tall glass to easily fill it.

8. Line 2 baking sheets with parchment paper. Pipe 1-1/4 inch circles at least 2" apart on the baking sheet. Tip: Pipe perpendicularly to the pan, to make perfect circles; come at it directly from the top down.

9. Once the cookies are piped, tap the pan firmly on the counter several times. The tapping will release any air bubbles and ensure a smooth surface and a good “foot” on the bottom of the cookie.

10. Let the cookies rest at room temperature for 40 minutes - 1 hour before baking. This resting time will encourage the cookies to rise correctly. The cookies are ready to bake when they have formed a thin skin on the top surface.

11. Bake at 300 F for 10-12 minutes.

12. Let the cookies cool on the pan for a few minutes, then remove and let them cool further on a cooling rack.

13. While thecookies are baking,prepare the strawberry buttercream filling.

14. Prepare the freeze-dried strawberry powder by pulsing the strawberry pieces in a food processor until a very fine powder is created. Sift the ground powder to remove any larger chunks.

15. Using a stand mixer, beat the butter, until creamy.

16. Add the powdered sugar and strawberry powder and beat on low until it is fully mixed. Scrape the sides and bottom of the bowl, and continue mixing until the frosting is combined. Add the half ‘n half and mix again until the frosting is soft and fluffy.

17. Add the frosting to a piping bag outfitted with a 2A round tip. Arrange half the cookies bottomside up.

18. Pipe the filling into the center of the cookie, then top with another cookieto make a sandwich.

19. Let the cookies set to allow the flavors to blend for at least 24 hours before enjoying.

Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta

This savory galette bursts with seasonal flavors! Rich, sautéed leeks and shaved asparagus are arranged on top of a lemony, roasted garlic, ricotta, and parmesan spread. Wrapped in a flaky crust, this galette is a beautiful and delicious way to celebrate spring!

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Spring Leek and Asparagus Galette with Roasted Garlic and Lemon Ricotta
Makes 1 galette

Crust Ingredients:

1-1/4 cups all-purpose flour
1 teaspoon Kosher salt
4 tablespoons ice water
1/2 cup unsalted butter, grated and well chilled
1 egg, whisked for egg wash
1 tablespoon toasted sesame seeds

Filling Ingredients:

1 bulb garlic
2 tablespoons olive oil,divided, plus more for drizzling
1 tablespoon butter
1 large leek, or 2 small leeks, sliced into 1/2" rounds
5 stalks asparagus, thinly shaved
1/3 cup full fat ricotta cheese
1 egg, beaten
1/3 cup Parmesan cheese, grated
Zest of 1 lemon
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper

Directions:

1. For the crust, mix the flour and salt in a large bowl, stirring with a whisk until evenly combined.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water. Or, place a small bowl of water in the freezer, and let it get very cold.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining. We like to refrigerate the dough at this stage for 10-15 minutes to promote the flakiest crust possible.

4. Once the ice water is very cold, add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With fingers or a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition. Turn the dough out onto a lightly floured work surface and gather the dough together until a rough ball forms. (It should just barely hold together).

5. Flatten the dough ball into a disk about one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for one hour.

7. Preheat the oven to 400 F. Cut 1/2" off the top of the garlic bulb to expose the cloves. Place the garlic on a square of aluminum foil, drizzle the top with 1 tablespoon olive oil, enclose in the aluminum foil and roast for 30-40 minutes until the garlic cloves are soft and browned. Remove from the oven. When cool enough to handle, remove the garlic cloves with a nut pick or seafood fork.

8. Meanwhile, in a sauté pan, heat the butter and sauté the leek rounds for 8-10 minutes, until softened. Use tongs to carefully flip them halfway through the cooking process. Remove them from the heat.

9. Shave the asparagus with a vegetable peeler.

10. In a small bowl, mix together the roasted garlic cloves, the remaining olive oil, ricotta,1 egg, Parmesan cheese, lemon zest, salt, and black pepper until well-combined.

11. Once the dough has chilled, place the dough directly on a sheet of parchment paper and roll into a rough circle, about 1/8-inch-thick. It’s ok if the edges look rustic!

12. Preheat the oven to 425 F.

13. Assemble the galette. Spread the mashed garlic and ricotta mixture over the dough. Place the sauteed leeks and the shaved asparagus on top, arranging as you please. Drizzle with a little olive oil. Fold the dough edge over the filling to form a 1-inch wide top crust around the outer edge of the galette.

14. Use a pastry brush to brush the crust with a lightly beaten egg. Sprinkle the sesame seeds on the crust of the galette.

15. Bake for about 25-28 minutes, or until the crust is lightly browned and enjoy!

Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots

This festive risotto captures the essence of spring with its bright green peas and aromatic herbs. It’s a seasonal favorite! Both filling and delightfully light in flavor, this vibrant dish starts with a base of creamy risotto then is enhanced with pea pesto. It’s satisfyingly topped with crispy shallots and additional peas for added texture, flavor, and an enticing presentation.

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Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots
Serves 6 - 8

RISOTTO INGREDIENTS:

1 onion, finely diced
4 cloves garlic
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 cups arborio rice
1 cup dry white wine
4-5 cups vegetable broth
1/2 cup parmesan cheese, freshly grated
1/2 cup frozen peas, defrosted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

SPRING PEA PESTO INGREDIENTS:

1/2 cup frozen peas
1/4 cup Parmesan cheese
2 tablespoons pine nuts
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup olive oil
1/2 cup packed fresh basil leaves
About 10 fresh mint leaves
6-7 tarragon sprigs
2 tablespoons fresh lemon juice
1 small clove of fresh garlic

GARNISH:

1/4 cup vegetable oil
2 shallots, peeled and thinly sliced into rings
Lemon zest from one lemon
Fresh mint leaves

Directions:

1. Gather all of the pesto ingredients together. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Taste test the pesto, and adjust the salt and pepper accordingly. If needed, add more olive oil for a thinner consistency. Enjoy the pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and the olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer. Reserve one cup of broth into a separate bowl or measuring cup.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of warmed broth to the pot of rice and bring to a low simmer. While keeping the broth warm, continue to slowly add the broth to the rice one ladle at a time. Stir continuously, and allow the broth to become absorbed between broth additions. Season with Kosher salt and pepper. Taste test the risotto to ensure adequate amounts of salt and pepper according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, peas, and 2/3 cup of the pesto. Continue to stir until combined.

5. While the risotto cooks, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate.

6. Top with the lemon zest, mint, and crispy shallots. Serve hot.

Eggs Benedict

Who knew Eggs Benedict could be this simple? Each element is a breeze with our easy-to-follow steps, and the result is sure to impress. That velvety Hollandaise sauce? You’ll want to put it on everything! Treat yourself to an inspired homemade brunch and give our recipe a try!

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Eggs Benedict
Serves 2

Ingredients:

2 English muffins, toasted and buttered
1 small bunch asparagus, washed and trimmed
4 eggs, poached
1/2 tablespoon olive oil
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
Chives, minced for garnishing

Hollandaise Sauce Ingredients:

4 egg yolks
1 tablespoon water
2 tablespoons fresh lemon juice
6 tablespoons butter, melted
Pinch of cayenne
Salt, to taste

Directions:

1. Roast the asparagus. Preheat the oven to 400 F. Rub the asparagus spears with olive oil and sprinkle with salt and pepper. Roast in a single layer on a sheet pan for about 12-15 minutes or until crisp tender.

2. Meanwhile, get ready to make the Hollandaise sauce. Separate the egg yolks from the whites and add the water and lemon juice to the egg yolks. Melt the butter in a separate dish. Prepare a double boiler or set up a metal or heat-safe bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down it down to a simmer.

3. Prep the eggs for poaching: Bring 2 inches of water to a low boil in a large skillet. Prepare the 4 eggs for poaching by carefully cracking each egg into individual small bowls.

4. Once the water is simmering in the double boiler, and when the eggs and all the toppings are set, it's go time! Prepare the Hollandaise first, then poach the eggs, and toast and butter the English muffins.

5. Prepare the Hollandaise sauce by whisking the egg yolks, water, and lemon juice until the volume doubles in size. Place on the top of the double boiler while continuing to vigorously whisk. While continuing to whisk, slowly drizzle the melted butter into the egg yolks. Continue to whisk until the sauce thickens and easily coats the back of a spoon. Stir in a pinch of cayenne, and salt to taste. If needed, add a teaspoon of water to thin the sauce.

6. Poach the eggs by carefully lowering each bowl into the water gently and releasing the egg. Simmer the eggs for about 4 minutes, then carefully remove with a large slotted spoon. If the muffins aren't ready for the eggs, place them on a plate, then transfer to the buttered English muffin halves when ready. A large slotted spoon makes removing and draining the poached eggs easy!

7. Assemble the Eggs Benedict. Plate the roasted asparagus between the two muffins halves. Carefully place the poached egg on top of each muffin half, then generously drizzle with the Hollandaise sauce. Garnish with chives and serve immediately!

Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce

Take your dinner to the next level with this succulent pork tenderloin that’s first seared to seal in every drop of flavor, then roasted until tender. Finished with a luscious peppercorn mustard sauce, it’s the ultimate blend of savory and creamy — perfect for a quiet evening meal or for wowing guests!

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Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream Sauce
Serves 6 - 8

Pork Ingredients:

2 pork tenderloins (about 1 pound each)
1-1/2 teaspoons Kosher salt
2 tablespoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth

Peppercorn and Mustard Cream Sauce Ingredients:

4 tablespoons butter
1/2 cup minced shallots (about 2 large shallots)
1/4 cup brandy
1/2 tablespoon whole peppercorns, coarsely crushed with a mortarand pestle
1/2 cup chicken stock
1 cup heavy whipping cream
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce

Directions:

1. Preheat the oven to 400 F.

2. Trim any excess silver skin off the pork tenderloins. Rub with olive oil and then season all over with Kosher salt, Herbes de Provence, freshly ground black pepper, and granulated garlic.

3. Add 2 tablespoons of butter and 2 tablespoons olive oil to a large oven-safe skillet or braiser. Sear the pork tenderloins on each side for about 2-4 minutes, or until a golden crust is formed on all sides.

4. Add 1/2 cup of chicken broth to the skillet or braiser to ensure the pork doesn't dry out while roasting.

5. Roast uncovered for 16 - 18 minutes, or until the thickest part of the pork reaches 145 F. Remove from the oven, and cover with foil to rest for 10 minutes before slicing.

6. Make the sauce. Meanwhile, while the pork roasts and rests, prepare the sauce. In a sauce pan melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.

7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the chicken stock, and boil until it is reduced to half the volume.

8. Add the heavy whipping cream, lemon juice, Dijon mustard, and Worcestershire sauce. Simmer uncovered for about 10-15 minutes,stirring occasionally toallow the flavors to blend. The sauce will reduce and thicken as it simmers.

9. Serve the sliced tenderloin warm with a side of sauce. ENJOY!

Strawberry Rhubarb Pound Cake

This recipe highlights the joys of a simple, moist, and classically dense pound cake accessorized with a sweet and tangy strawberry rhubarb swirl dancing throughout its crumb. Enjoy a thick slice paired with a cup of coffee for breakfast, or as an after dinner treat.

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Strawberry Rhubarb Pound Cake
Makes 1 cake - Serves 12

Strawberry Rhubarb Compote Ingredients:

1-1/2 cups rhubarb, (about 2 stalks), finely diced
1 cup strawberries, finely diced
1/4 cup sugar
2 tablespoons orange juice
1/2 teaspoon vanilla extract

Pound Cake Ingredients:

1-1/2 cups (3 sticks) unsalted butter, softened to room temperature
3 cups granulated sugar
6 large whole eggs, room temperature
6 large egg yolks, room temperature
1 tablespoon vanilla bean paste
1 teaspoon Kosher salt
3-1/4 cups all-purpose flour
1/4 cup buttermilk, room temperature

Directions:

1. Prepare the strawberry-rhubarb compote. In a large saucepan, combine all of the compote ingredients and bring them to a boil for 2-3 minutes. Then, simmer for15-20 minutes, stirring occasionally until the fruit is softened, broken down, and has reduced into a sauce. Set aside, and let the compotecool until ready to use.

2. Preheat the oven to 350 F. Grease and flour a 12-cup Bundt pan. Shake out any excess flour. Set aside.

3. In the bowl of a stand mixer, beat the butter for 2-3 minutes until it is light and creamy. Gradually add the sugar and beat the butter and sugar together for another 5 minutes until fluffy and light. Scrape the sides and bottom of the bowl as needed.

4. Continue beating the ingredients on low. One at a time, add the eggs, egg yolks, vanilla bean paste, and Kosher salt. Beat on medium speed until the ingredients are incorporated. While mixing, stop to scrape down the sides as needed. Continue to beat all of the ingredients together for another 2-3 minutes.

5. Mixing on low speed, gradually add half of the flour, then the buttermilk, and then the rest of the flour. Scrape down the sides andcontinue mixing until the batteris evenly combined.

6. Scoop 1/3 of the batter into the greased and floured cake pan. Using half of the compote, layer on top of the batter. Add a second layer of batter on top using the second third of the batter. Layer on the remaining compote, followed by the rest of the batter on top. Bake on the center rack for 80 minutes, or until a skewer comes out with a slight crumb. Cool the pan on a cooling rack for 20 minutes.

7. On the cooling rack, invert the pound cake pan, (use a knife to help release the sides if needed), and let the cake continue to cool completely. Serve and enjoy!

Olive and Rosemary Baguettes

Fresh baguettes are so easy to make, and so rewarding to enjoy! Rosemary and Kalamata olives lend amazing flavors to the bread. This recipe makes four delightful loaves — perfect for sharing, snacking, and sandwich prepping! Read on -- you’ll enjoy mastering baguette-making!

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Olive and Rosemary Baguettes
Makes four baguettes

Ingredients:

7-1/4 cups bread flour (900 grams)
1 tablespoon Kosher salt
2-1/4 teaspoons active dry yeast (1 package)
1/2 cup Kalamata olives, pitted and chopped
1-1/2 tablespoons fresh rosemary, finely chopped
3 cups lukewarm water
Olive oil for hands when forming the dough

Directions:

1. In the bowl of a stand mixer, add the bread flour, salt and dry yeast. Mix the dry ingredients on low speed using the beater blade until evenly combined.

Tip: Use bread flour — it has a higher protein content than regular flour that results in a nice, chewy texture once baked.

Tip: The temperature of the water when making the dough should be lukewarm, about 80 F- 90 F, or comfortable to the inside of one’s wrist. Better too cool than too hot in this situation.

Tip: There are several kinds of yeast. Use “Active, Dry” yeast for these baguettes, (that is, not “Instant” yeast, nor “Quick” yeast).

2. Gradually add the lukewarm water to the dry ingredients while the mixer is running on low speed. Allow the mixer to run for about five minutes scraping down the dough as necessary. The dough will be very wet and sticky.

3. Cover the bowl with plastic wrap or a silicone lid, and set aside in a draft-free, warm location. Allow the dough to rise until doubled – about 60-90 minutes.

Tip: The flavor of the baguettes results from the yeast’s activation and growth, and the accompanying fermentation process. Multiple rises deepen the flavor.

4. Deflate the dough, add the olives and rosemary by gently kneading them into the dough with your hands, or folding them into the dough with a wooden spoon. Allow the dough to rise again until doubled in size – it will happen faster the second time around. Deflate the dough, cover, and place the bowl in the refrigerator for at least 2 hours, or until ready to bake, up to 3 days.

Tip: Do chill the dough for a minimum of 2 hours for easier dough handling and greater flavor formation. Cover the dough well so that it doesn’t take on any odd refrigerator flavors, or dry out. If refrigerating for more than 2 hours, occasionally punch down the dough as needed, and cover again.

5. When ready to bake, placea well-seasoned baking steel inthe oven, and preheat the oven to 450 F. Remove the dough from the bowl and place on a lightly floured work surface. With a knife or dough cutter, divide the dough into 4 equal sections. You’ll find that the chilled dough is much easier to handle than when the dough was initially mixed. To keep the dough from sticking to your fingers, use a bit of olive oil on your hands.

Tip: Make sure baking steel is well seasoned for an easy release and a crispy bottom crust.

6. Form 4 loaves by rollingeach ball of dough into a long log about 3 inches in diameter and about 12 inches in length. Try to keep the each log’s diameter as even as possible, and each log similar in size for even baking. Using a lamé, cut 4-5 diagonal slashes across the top of the loaves. Allow the loaves to rise for 10 minutes on a clean kitchen linen.

Tip: Rolling out the loaves may require some stretching and cajoling to get the dough pieces to be long and even.

Tip: Slashing the tops of the loaves with long, diagonal cuts will allow for expansion as the loaves bake. When using a lamé, be deliberate and confident in your strokes to avoid dragging the dough when performing the cuts.

7. When the loaves have risen and are ready to bake, carefully transfer them to the baking steel. Baking will increase their size further.

8. Place a small metal roasting pan filled with ice cubes on the bottom rack. This creates steam, which helps to form a crispy baguette crust and a fluffy interior. Place the baking steel on the middle rack and bake for 20-25 minutes or until the loaves are browned and the inner temperature of the loaf reaches 185 F.

9. Remove the baking steel from the oven to a cooling rack. After about 5 minutes, remove the loaves from the pan and allow to continue cooling. Serve warm with your best butter or olive oil for maximum enjoyment!

Spicy Spring Ramen

This vibrant ramen soup is a timely tribute to fresh spring vegetables. Tender noodles are engulfed in flavorful broth and paired with mushrooms, edamame, green onions, and soft boiled eggs. The fresh medley creates a dish that is both nourishing and satisfying.

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Spicy Spring Ramen
Serves 4

Ingredients:

2 large eggs
2 tablespoons olive oil
4 cloves garlic, minced
1-inch fresh ginger, finely grated
8 oz assorted mushrooms (like shiitake, cremini, oyster, or shimeji)
1-1/2 tablespoons white miso paste
2 teaspoons Gochujang
2 tablespoons black bean garlic sauce
4 cups vegetable stock
4 cups water
8.4 oz fresh ramen noodles
1 whole baby bok choy, leaves separated
4 oz snow peas, trimmedand thinly sliced
1 can (13.5 oz) coconut milk
2 tablespoons soy sauce
1-1/2 teaspoons rice vinegar
1/2 teaspoon sesame oil

TOPPINGS:

1/2 cup edamame beans
2 green onions, sliced
Chili oil
Nori sheets, crumbled (optional)

ADDITIONAL TOPPINGS:

Sriracha sauce, fried shallots, blackor white sesame seeds

Directions:

1. Place the eggs in a small, lidded pot. Fill the pot with water, covering the eggs with at least 1" of water. Bring the water to a boil. Once boiling, turn the water off and let the eggs continue to cook in the water for 6 minutes. Transfer the eggs to an ice bath to stop the cooking process. Once cool enough to handle, peel and halve the cooked eggs. Set aside.

2. While the eggs are cooking and cooling, heat the olive oil in a large Dutch oven. Add the garlic and ginger and cook for 2 - 3 minutes. Add the mushrooms, miso paste, Gochujang, and black bean sauce. Stir to incorporate. Cook for 5 - 7 minutes until the mushrooms are well-coated in the saucy paste and lightly browned.

3. Add the vegetable stock and water to the mushrooms and bring to a boil. Add the noodles and cook for 2 - 3 minutes or until al dente.

4. Turn the heat to low and add the baby bok choy, snow peas, coconut milk, soy sauce, rice vinegar,and sesame oil. Cook on low for2 - 3 minutes.

5. Ladle the soup into bowls and serve hot.Generously garnish with the soft boiled eggs, green onions, adrizzle of chili oil, and nori crumbles.

Crustless Bacon and Broccoli Quiche

This savory, crustless quiche is both elegant and simple to make! The light and fluffy eggs are perfectly complemented by crispy bacon bits, broccoli, and Swiss cheese. This quiche pairs effortlessly with fresh fruit or a salad making it a versatile dish that’s satisfying enough to serve for brunch or dinner!

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Crustless Bacon and Broccoli Quiche
Makes one 9-inch pie

Ingredients:

1 tablespoon butter,for preparing the pie dish
1/2 pound bacon, cooked and finely diced
1/2 large sweet onion, diced and sautéed
1 cup broccoli florets, finely chopped
5 eggs
1/2 cup heavy cream
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup cottage cheese
1-1/2 cups Swiss cheese, grated Chives, for garnish, if desired

Directions:

1. Prepare a 9-inch pie dish by buttering the sides and bottom.

2. Preheat the oven to 350 F.

3. In a large skillet, cook the bacon until crispy. Once the bacon has cooked, cool on a paper towel-lined plate, then finelychop into little bits. Remove all but 1 tablespoon of the bacon grease from the skillet.

4. Sauté the onion in the remaining bacon grease until translucent. Add the broccoli florets. Stir and cook until just bright greenfor about 1-2 minutes.Remove the skillet fromthe heat and let thevegetables cool slightly.

5. In a large bowl, whisk the eggs until well blended. Add the cream and whisk some more until evenly combined. Add the flour, baking powder, Kosher salt, and black pepper. Continue whisking. Stir in the sour cream and cottage cheese.

6. Stir in the cooked and finely diced bacon. Add the cooked and cooled onions and broccoli. Fold in the gratedSwiss cheese.

7. Pour the egg mixture into the buttered pie dish.

8. Bake for 40-45 minutes or until the egg is set in the middle, or reaches a temperature of 165 F in the center. Let cool slightly, then slice and serve.

Colcannon Shepherd's Pie

Experience feel-good food at its finest with a Colcannon Shepherd's Pie! This hearty dish combines the rich flavors of two Irish classics -- a traditional shepherd’s pie, and creamy, buttery colcannon (mashed potatoes mixed with tender cabbage, leeks, and kale). It’s a cozy, satisfying meal that’s perfect for chilly nights or a special family dinner. Dig into this Irish-inspired dish and be wrapped in comfort!

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Colcannon Shepherd's Pie
Serves 6-8

Ingredients for the Colcannon Potatoes, Top Layer:

2.5 pounds gold potatoes, cut into 1-inch chunks
Salt, for the water when boiling the potatoes
1 cup thinly sliced Savoy or Napacabbage, green parts, packed
1 cup (about 2 stalks) kale, leaves removed from the stem and finely sliced
1 leek, washed well and thinly sliced
2 tablespoons butter
1 clove garlic, crushed
1/2 cup half-and-half
1/4 teaspoon black pepper
1/8 teaspoon of cayenne (optional)

Ingredients for the Shepherd's Pie, Bottom Layer:

2 tablespoons olive oil
1 medium onion, diced
1 pound ground beef
3 medium carrots, 1/4” dice
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons flour
1/2 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1 cup frozen peas
additional Kosher salt
freshly-cracked black pepper
4 tablespoons butter

Directions:

1. Prepare the colcannon. Prep the potatoes by washing well and cutting into 1” chunks. Place in a large pot, add water until all pieces are covered by at least an inch of water. Salt the water. Bring to a boil then simmer for about 20 minutes or until fork tender. Drain in a colander. Cover to keep warm.

2. While the potatoes boil, prep the cabbage, kale, and leeks. In a large, oven-safe braiser or skillet, melt the butter. Add the cabbage, kale, and leeks. Sauté until the vegetables are nicely wilted. Add the garlic to the vegetables and sauté for an additional minute.

3. Add the half-and-half to the sautéed vegetables, and bring to a simmer. Continue to cook for another 3-5 minutes, or until the vegetables are quite soft. Add the black pepper and cayenne.

4. Mash the potatoes with a masher, thenstir in the sautéed vegetable mixture. Set aside until the bottom layerof the shepherd’s pie is prepared.

5. Preheat the oven to 400 degrees F.

6. Prepare the shepherd’s pie meat layer. In the brasier used to cook the veggies, sauté the onion in olive oil until softened. Add the ground beef, and continue to cook until the meat has browned. Add the carrots and continue to sauté until the vegetables are just tender. Add the garlic, salt and pepper, and cook for a few more minutes.

7. Sprinkle the mixture with the flour and stir until evenly coated. Add the red wine and bring to a simmer. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, rosemary, and thyme.

8. Simmer until the sauce thickens slightly (about 8-10 minutes). Add the frozen peas.

9. Season to taste with salt and pepper. Remove the bay leaves, rosemary and thyme sprigs.

10. Place the meat mixture into a large baking dish, (or keep in the large, oven-safe braiser). Top with a thick layer of the prepared colcannon potatoes. Add a few pats of butter on top of the potatoes to promote a golden crust.

11. If needed, place the baking dish on a baking sheet to contain any spills. Bake forabout 18-20 minutes, oruntil the potatoes begin toturn golden brown and thefilling is bubbling hot.

12. Broil for extra browning, if desired. Garnish with fresh herbs, and serve warm.

Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges,Walnuts, and Honey Tarragon Dressing

A winter salad may be just what’s needed this time of year! Winter produce -- earthy beets and bright citrus -- combine with whole grain farro for a very satisfying offering. Topped with an herbaceous, honey-sweetened tarragon dressing, tangy goat cheese, and toasted walnuts, this wholesome salad is a feast for the eyes and the palate.

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Winter Beet Salad with Baby Greens, Goat Cheese, Farro, Oranges, Walnuts, and Honey Tarragon Dressing
Serves 4

Salad Ingredients:

3-4 beets, peeled andcut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
4 cups vegetable stock
1 cup uncooked whole-grain farro
1 orange
1/2 cup walnut pieces
5 oz mixed baby greens
4 oz goat cheese

Dressing Ingredients:

1/2 tablespoon honey
1 small shallot, minced
1 tablespoon apple cider vinegar
1/3 cup extra virgin olive oil
1 tablespoon finely choppedfresh tarragon, (or 1 tsp dried
)1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

1. Preheat the oven to 425 F. Prepare the beets by peeling, then dicing into 1/2 inch cubes. Toss the diced beets with 2 tablespoons olive oil, Kosher salt, and black pepper. Place the prepared beets in a single layer on a large roasting pan and roast for 15 minutes. Stir and continue roasting the beets for another 10-15 minutes, or until the beets are fork tender.

2. Meanwhile, prepare the farro. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes. Stir often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been mostly absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and allow to cool completely. This step may be done ahead of time, and the cooked grain stored in the refrigerator.

3. While the farro and beets cook, supreme the orange by cutting away the outer peel of the orange, then cutting each section away from the pith with a sharp paring knife inserted on either side of each section.

4. In a small bowl, or wide-mouthed jar, whisk together all of the dressing ingredients.

5. In a small skillet, toast the walnuts over medium-low heat until lightly toasted, 3-5 minutes. Watch the nuts carefully to ensure that they do not burn.

6. In a large salad bowl, toss the farro with 1/2 of the dressing. On top, layer the greens, beets, orange sections, and toasted walnuts. Crumble the goat cheese on top. Drizzle all with the remaining dressing. Season with additional salt and pepper to taste, and serve.

Detroit-style Pizza

Give our tasty Detroit-style pizza recipe a try! Enjoy crispy, caramelized cheese edges, a hearty crust, layers of pepperoni, gooey Monterey Jack and mozzarella cheeses, all topped with a robust sauce. Experience the delicious taste of this Detroit classic right at home!

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Detroit-style Pizza
Serves about 4

Pizza Dough Ingredients:

1 cup hot water (110 F)
1 packet instant yeast
1 teaspoon sugar
2-1/2 cups unbleached bread flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter, melted

Sauce Ingredients:

2 cloves garlic, minced
2 tablespoon olive oil
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon granulated onion
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Filling and Topping Ingredients:

8 oz thinly sliced pepperoni
8 oz Monterey Jack cheese, diced into 1/2-inch cubes
8 oz Mozzarella cheese, shredded

Directions:

Make the Dough:

1. Prepare the pizza dough by using a stand mixer with the dough hook attachment. Add the warm water to the bowl with the yeast, sugar, and 1 cup of the flour. Mix the dough mixture on low until combined. Add the salt, olive oil, melted butter and remaining flour.

2. Continue to knead the dough with the mixer and dough hook for about 5-10 minutes or until the dough is smooth and elastic.

3. Form the dough into a smooth ball and place into an olive oil-rubbed bowl. Cover with plastic wrap and let rise for 2 hours at room temperature.

4. Grease a dark, 10” x 14” Detroit-style pan with 2 tablespoons of olive oil. (In a pinch use a 9” x 13” pan.) Add the dough to the pan and lightly press the dough toward the edges. When the dough begins to shrink back, cover the pan with plastic wrap and let the dough rest for another 20 minutes at roomtemperature. After the second rise, press the dough again lightly toward the edges. If needed, let the dough rest a third time until you can easily stretch the dough to the edges.

Make the Sauce:

5. While the dough is resting, prepare the sauce. In a saucepan, cook the garlic in the olive oil until fragrant -- about 30 seconds. Add the remaining sauce ingredients and stir together. Simmer for about 15-20 minutes, stirring occasionally.

Assemble the Za:

6. Preheat the oven to 500 F.

7. When the dough is ready and easily covers the bottom of thepan, assemble the pizza! Lightlypoke any large air bubbles in the dough with your fingertips. Add a layer of pepperoni. Top the pepperoni with cubed Monterey Jack cheese, then a layer of shredded mozzarella focused around the edges of the pie and a little on top of the entire pizza. Finish the pizza assembly with 3 vertical stripes of sauce ladled on top.

Bake the Pizza:

8. Bake the pizza for 15-17 minutes or until bubbly, and the edges have begun to turn dark brown and caramelized.

9. Once baked, let the pizza rest for 10 minutes, then loosen the edges of the pizza with a butter knife. Carefully move the whole pizza to a cutting board to cut into rectangular pieces.

10. Serve hot and enjoy!

Salted Chocolate and Cardamom Caramel Tart

When you really need to scratch that “dessert itch,” reach for this recipe!Rich, melt-in-your mouth dark chocolate is layered on top of aromatic and salty cardamom caramel. It’s all nestled in a chocolaty-crumbly crust. Each slice holds amazing textures and flavors -- all in balance. This beautiful tart is not to be missed!

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Salted Chocolate and Cardamom Caramel Tart
Makes one 9.5-inch tart

Crust Ingredients:

1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cut into 1/2” cubes
2-3 tablespoons ice water

Salted Cardamom Caramel Ingredients:

1 cup heavy cream
5 tablespoons unsalted
1-1/2 teaspoons Kosher salt
1-1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cardamom
1 teaspoon vanilla bean paste, (or, 1 teaspoon vanilla extract)

Chocolate Topping Ingredients:

1/2 cup heavy cream
4 oz semisweet chocolate, broken into pieces
2 tablespoons butter
Flaky sea salt (like Maldon salt)
Cocoa powder for dusting, if desired

Directions:

1. Prepare the Crust: Grease a 9.5" tart pan. In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to rub the butter into the dry mixture creating a very coarse crumb. Gradually add the ice water and knead the dough until it just comes together in a shaggy dough ball. Press the dough onto the bottom and into the edges of the tart pan until an even thickness is achieved. Prick the dough all over with a fork to allow venting during baking. Cover with plastic wrap, and chill in the refrigerator for 30-60 minutes.

2. Preheat the oven to 350 F. Bake the crust for 15-20 minutes, or until the crust is completely baked, and the center is firm. Remove from the oven and set aside.

3. Make the salted caramel filling. In a small pot over medium-low heat, combine the heavy cream, butter, and salt. Heat until the butter is incorporated and the salt has dissolved.

4. In a larger pot over medium heat, combine the sugar, corn syrup, and water. Cook, stirring occasionally, until the contents come to a boil. Continue to boil theingredients until the developing caramel turns a dark amber in color, and the bubbles reduce in size.

5. Turn the heat to low and pour the cream mixture into the caramel. (The caramel might seize at this point, but just continue to whisk over low heat to dissolve any crystallized pieces). Continue to whisk, breaking apart any lumps. Simmer and whisk the caramel until it reaches 245 F. Remove from heat and stir in the cardamom and vanilla bean paste (or vanilla extract). Pour the hot caramel into the par-baked crust. Let the tart sit at room temperature to allow the caramel to cool. Then, place in the refrigerator to let thecaramel set completely -- about 2 hrs.

6. Once the caramel has set, make the chocolate topping. In a double boiler over medium heat, heat the cream, chocolate, and butter, stirring with a flexible spatula until the chocolate is melted and all is incorporated and smooth. Remove from heat.

7. Pour the chocolate layer over the cooled caramel layer. Cool in the refrigerator for at least 2 hours allowing the chocolate to set before slicing and serving. When ready to serve, top with the flake salt and a dusting of cocoa powder, if desired. Store in the refrigerator.

Individual Chicken Wellingtons with Mornay Sauce

Craving something extraordinary? Try our recipe for Individual Chicken Wellingtons with Mornay Sauce! Tender boneless chicken is seared and seasoned, smeared with Dijon, topped with a minced, sautéed blend of mushrooms, shallot, and garlic, then wrapped in a buttery, puff pastry, and baked to golden perfection. Served with a creamy Mornay sauce, this is a culinary masterpiece that's sure to impress the table and the palate!

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Individual Chicken Wellingtons with Mornay Sauce
Serves 4

Ingredients for the Chicken Wellingtons:

2 boneless, skinless chicken breasts, cut in half
Salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons Dijon mustard
2 sheets puff pastry, thawed
2 tablespoons half-and-half, for pastry wash

Ingredients for the Mushroom Sauté (Duxelles):

2 medium shallots, finely minced in a food processor
2 cloves garlic, finely minced in a food processor
8 ounces baby bella mushrooms, finely minced in a food processor
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons fresh thyme leaves
1/4 teaspoon Kosher salt
Freshly ground black pepper

Ingredients for the Mornay Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cup half-and-half
1/2 cup grated Gruyère cheese
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg

Directions:

1. Sear the Chicken: Cut each chicken breast in half to make four smaller pieces of chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove from the heat and let them cool slightly. The chicken will finish cooking in the oven.

2. Once the seared chicken has cooled, brush each chicken breast with 1 tablespoon of Dijon mustard.

3. Make the Duxelles (the mushroom sauté. Finely chop the shallots and garlic in a food processor until finely minced. Add the mushrooms and pulse again until very finely minced.

4. In the same skillet used to sear the chicken, add the finely chopped mushrooms, onion, and garlic. Cook, stirring occasionally, until the mixture is slightly browned, and the moisture has evaporated, about 10-15 minutes. Add the dry white wine and cook until all of the wine has evaporated. Stir in the butter, fresh thyme, and season with salt and pepper. The consistency should be almost like a paste. (This sautéed mushroom mixture is also known as a Duxelles.) Let it cool completely.

5. Preheat the oven to 400 F.

6. Assemble the Wellingtons: Roll out each thawed puff pastry sheet into a large rectangle on a lightly floured surface. Cut in half to make 2 squares that are large enough to wrap around each chicken piece.

7. Spread a quarter of the cooled mushroom mixture on each puff pastry square. Place the prepared chicken, (seared and smeared with Dijon), on top of the mushroom mix, mustard side down.

8. Fold the pastry over the chicken, sealing the edges by pressing them together. Trim any excess pastry, if necessary.

9. Repeat steps 6-8 for the remaining chicken pieces.

10. Place the wrapped chicken parcels, seam-side down, on a sheet pan lined with parchment paper. Brush the tops with the half-and-half, and sprinkle lightly with Kosher salt and pepper. Chill the parcels in the refrigerator for 10 minutes before baking.

11. Bake the Individual Chicken Wellingtons in the preheated oven for 18-22 minutes, or until the pastry is golden brown and the chicken is cooked through to an internal temperature of 165 degrees F.

12. Prepare the Sauce for Serving: Meanwhile, prepare the Mornay sauce for serving. In a saucier or saucepan, melt 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Whisk continuously for 2-3 minutes until the mixture is bubbling, but not browned.

13. Gradually whisk in 1-1/2 cups of half-and-half, continuing to whisk until the sauce thickens and is smooth.

14. Remove the pan from the heat and stir in 1/2 cup of grated Gruyère cheese. Stir until the cheese is melted and the sauce is once again smooth.

15. Season the sauce to taste. Add salt, freshly ground black pepper, and a grate of fresh nutmeg, to taste.

16. Once the parcels have baked, allow the Wellingtons to rest for 5 minutes.

17. Serve the Individual Chicken Wellingtons with a generous drizzle of warm Mornay sauce over the top. Garnish with a few sprigs of thyme. Enjoy!