Author: Brooke, Jeri

• Coat ten 1-cup ramekins with softened butter, then coat inside of dish evenly with the 3 tablespoons sugar; refrigerate until ready to use.
• Melt chocolate and 6 Tablespoons butter in medium bowl set over pan of simmering water. Turn off heat, stir in salt, vanilla, and liqueur; set aside.
• Bring the ½ cup of sugar and 3 tablespoons water to boil in small saucepan, then simmer until sugar dissolves.
• Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners’ sugar; continue beating to stiff peaks. (Mixture should just hold the weight of a raw egg in the shell when the egg is placed on top.) Set aside in large bowl.
• With mixer running, slowly add sugar syrup to egg yolks; beat until mixture triples in volume, about 3 minutes. Fold into chocolate mixture.
• Vigorously stir one-quarter of whipped whites into chocolate mixture. Gently fold remaining whites into mixture until just incorporated. Fill each ramekin almost to rim, wiping excess filling from rim with wet paper towel. Cover and freeze until firm, at least 3 hours and up to 1 month before baking.
• Adjust oven rack to lower middle position and heat oven to 400 degrees. Bake until fully risen, about 16 to 18 minutes. (Soufflé is done when fragrant and fully risen. If not yet done, place back in oven.) Serve immediately.

Step 1

• Cook leeks and celery in butter until soft
• Purée in blender with 1 cup chicken broth
• Strain into large pot, pushing all pulp through

Step 2

• Rinse blender, then purée chicken broth, Cream of Celery Soup, and 1 cup flaked fresh crabmeat. Add to above. (Do not strain this)

Step 3

• Add remaining ingredients and slowly cook till spinach is soft. Do not boil.

• Adjust an oven rack to the middle position and heat the oven to 375°. Grease the bottom and sides of a 9 by 13-inch baking dish (or shallow casserole dish of similar size) with the butter; set aside.
• Place the potatoes, 1 quart of water, and ½ teaspoon salt in a large saucepan. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are just tender, about 4 minutes. Drain.
• Meanwhile, sauté the bacon until crisp; pour off all but about 1 Tbls. of bacon grease. Sauté onions, and ½ teaspoon salt, stirring frequently, until the onions have browned. Remove from the heat and add to the bowl with the potatoes; fold gently, using a rubber spatula to combine. Cool for 10 minutes.
• Whisk the eggs, half-and-half, cayenne, black pepper, and ½-to-1 teaspoon salt together in a large bowl. Add the cooled potato mixture to prepared baking dish; sprinkle with cheddar cheese. Pour egg mixture over and press gently into an even layer. Sprinkle with the Parmesan. Bake until the eggs have set and the top is lightly browned, about 40-50 minutes. Let sit for 10 minutes. Serve with Tabasco.

To make ahead:

• Simmer sliced potatoes; drain; store in container.
• Cook bacon. Remove all but 1 Tablespoon of bacon grease (or use olive oil); sauté onions until soft but not browned. Combine bacon bits and onions in a container (separate from potatoes).
• Grate cheddar cheese and store in plastic bag.

Day of:

• Whisk eggs, Half & Half, S&P, and cayenne together (or blend in blender).
• Grease bottom & sides of a 9×13” baking dish.
• Microwave potatoes and bacon-onion mixture for about 1 minute to loosen.
• Arrange potatoes, bacon & onion in bottom of baking dish. Sprinkle cheddar cheese.
• Pour egg mixture over; sprinkle with grated Parmesan cheese; bake.

FOR THE PECANS

• Preheat the oven to 375°F (190°C). Lightly oil or line 2 baking sheets with parchment paper.
• In a small bowl, combine the pecans and maple syrup and toss gently to combine.
• Spread the pecans in a single layer on one of the prepared baking sheets.
• Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes.
• Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.

FOR THE VINAIGRETTE

• In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar.
• Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.

FOR THE SALAD

• Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again.
• Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

Step 1

• In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.

Step 2

• Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions.
• Drain the pasta well and add it to the tomato mixture while still warm.
• Stir gently to combine, then let the mixture cool slightly.

Step 3

• While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high.
• Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.

Step 4

• Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine.
• Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste.
• Serve immediately

• Preheat oven to 325 degrees.
• Drain oil from 1 jar of artichoke hearts into skillet and using moderate heat, heat oil and saute garlic and onion for 5 minutes and set aside.
• In medium bowl beat eggs until foamy, blend in bread crumbs, cheese, parsley, salt, pepper and tabasco. Add finely chopped artichoke hearts (I chop in Cuisinart) to egg mixture and stir to blend.
• Spoon into greased 9x9 inch pan.
• Bake 30 minutes.
• Cool well before cutting into 1 inch squares (or what size you like) and leave in baking pan.
• Before serving bake additional 12 minutes, then place on serving tray and garnish with parsley sprigs.

Step 1

• Activate yeast:
• Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Step 2

• Blend butter, shortening, and dry ingredients:
• Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold
• butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly.

Step 3

• Add yeast mixture and buttermilk:
• Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.

Step 4

• Chill dough:
• Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

Step 5

• Knead dough:
• Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1/2-
• inch-thick circle. Fold in half; repeat.

Step 6

• Cut out biscuits:
• Gently roll to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place
• rounds with sides touching in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If
• using a 10-inch skillet, place remaining biscuits on a baking sheet.)
• Brush biscuits with 2 Tbsp. of the melted butter.

Step 7

• Bake biscuits:
• Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining melted butter, and serve.

• Dice the ahi tuna into small cubes and place them in a bowl.
• Toss in the sesame oil, soy sauce, sriracha, vinegar, and a pinch of salt.
• Add the avocado, cilantro, and sesame seeds, tossing everything until well combined.
• Spoon into lettuce cups and serve with lime wedges.

• Mix marinade ingredients together in a freezer bag or airtight container. Add Tri Tip and seal bag or container, making sure the marinade surrounds and covers the Tri Tip.
• Place in fridge and marinate for at least 3 hours, preferably 8 to 10 hours.
• Remove meat from fridge to bring to room temperature, approximately 1 hour.
• Turn grill on to high. Grill the Tri Tip on both sides over a direct flame to get a slight char, about 5 minutes per side.
• Turn off the grill center flame and close lid almost completely to continue grilling over indirect heat, maintaining a grill temperature of about 450 degrees. Cook the meat until its internal temperature reaches 140 degrees for medium rare, approximately 20 more minutes.
• Remove meat from grill, cover with foil, and let rest for 10 minutes before slicing thinly against the grain.