Buttermilk Biscuits Take 1

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Mama Leone's Chicken Soup

From my travels, at the Flying Elephant Deli

• 1⁄2lb boneless skinless chicken breast
• 2teaspoons kosher salt, plus
• extra kosher salt, for chicken breasts (divided)
• 1⁄2teaspoon black pepper, plus
• extra black pepper, for chicken breasts (divided)
• 1tablespoon vegetable oil
• 4teaspoons butter
• 1medium onion, diced
• 3stalks celery, diced
• 1tablespoon minced garlic
• 1⁄2teaspoon dried tarragon
• 1⁄2teaspoon dried oregano
• 2teaspoons sweet Hungarian paprika
• 1⁄2cup all-purpose flour, plus
• 2tablespoons all-purpose flour(substitue GF, if needed)
• 8cups fat-free chicken broth
• 1(14 1/2 ounce) can diced tomatoes with juice
• 3⁄4cup fat-free evaporated milk
• 2cups thinly sliced fresh spinach

1. Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.
2. When cool enough to handle, dice the meat and set aside until needed.
3. While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes.
4. Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes.
5. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil.
6. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes.
7. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.

Zuppa Toscana

Zuppa Toscana (better than Olive Garden!)

Make sure to share to save to your timeline!!! Soup weather is upon us!

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (or spinach)
1 c. heavy whipping cream
2 Tbsp flour
DIRECTIONS:
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste. 

Ginger & Turmeric dip

Wakaya Perfection Simple Spicy Dip with Organic Ginger & Turmeric

Recipe Courtesy of  
THE WAKAYA KITCHEN 
WAKAYA CLUB & SPA

INGREDIENTS:
¼ tsp.	Wakaya Perfection Organic Pink Fijian Ginger Powder
¼ tsp.	Wakaya Perfection Organic Fijian Turmeric Powder
2 ½ tbsp.	low fat mayonnaise
4 shakes	Tapatio Sauce
1 squeeze	fresh lime

	INSTRUCTIONS:
Place Organic Ginger Powder and Organic Turmeric Powder in bowl, add all ingredients on top and mix to blend. Serve as a dip with artichokes, toasted bread pieces, potato chips and more.

- See more at: http://wakayaperfection.com/pages/wakaya-perfection-simple-spicy-dip-with-organic-ginger-turmeric?utm_source=Tasting%20Table&utm_medium=Banner%20Ad&utm_campaign=TT-Turmeric-Dip-Recipe#sthash.9ycU29zk.dpuf

Jello Shots ganked from a friend of a friend's FB page

1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4. *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.

24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)

32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)

35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44. *APPLE PIE* 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.

45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.

46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49. *BLACK CAT* 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling

51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52. *CRYPTINI* 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53. *FRENCH TICKLER* 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.

59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.

67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

Alton Brown's Compound Avocado Butter

Ingredients

1. 6 ounces ripe avocado meat, about 2 small specimens
2. 1 tablespoon lemon juice, freshly squeezed
3. 4 tablespoons unsalted butter, at room temperature
4. 1 clove garlic, minced
5. 1 tablespoon fresh cilantro, chopped
6. 2 teaspoons cumin, freshly toasted and ground
7. Kosher salt to taste
8. Freshly ground black pepper to taste

Instructions

1. Peel and pit the avocados. Situate all ingredients in the bowl of a food processor and process until well combined.
2. Spoon the mixture onto a sheet of parchment paper and shape into a log.
3. Refrigerate for 3 to 4 hours. Slice and serve with grilled fish, chicken or corn on the cob.
4. Store for up to three days in the refrigerator or a week in the freezer.

Andre Soltner on Mother Sauces

"Mother sauces were the first things I learned when I started my apprenticeship in 1948. They’re the foundation of cooking, especially French cooking. But we don’t call them mother sauces in French; we call them les fonds, the basics. According to Escoffier, the first person to codify them, there are five of les fonds: espagnole, hollandaise, béchamel, tomat, and velouté. From each of these, you can make fifty or more other sauces. I spent the three years of my apprenticeship learning them."

Mount Vernon Colonial Peanut and Chestnut Soup

Got this recipe when we dined in Mount Vernon last week. It was an interesting soup - not something I'd eat every day, but one of those occasional "shake it up" recipes.

1/4 c margarine
1-1/2 tbsp flour
1 qt chicken broth
1 qt water
1 cup smooth peanut butter
1/2 cup unsalted peanuts chopped
1/2 cup water chestnuts, chopped

Melt margarine in a large saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until roux is light tan in color. Once the roux is ready, add chicken broth and bring to a boil. Then add peanut butter and stir. Hold on stove at a low heat until ready to serve. The longer it heats the thicker it gets. Garnish with chopped peanuts and water chestnuts.

Chipotle's Guacamole

2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
¼ cup red onion (finely chopped)
½ jalapeño, including seeds (finely chopped)
¼ tsp kosher salt

Hungry Tiger Clam Chowder

This one is alleged to be the recipe from the Hungry Tiger restaurants, where I worked when my wife and I were first together. I'll have to prepare some and see.

HUNGRY TIGER CLAM CHOWDER

1/4 c. butter 1/3 c. chopped onion 1/3 c. chopped leeks 1/3 c. chopped celery 1/3 c. chopped green bell pepper 1/4 c. flour 4 c. fish stock or water Salt and pepper to taste 1/2 bay leaf Dash thyme 1/3 c. diced potatoes 2 tbsp. dry white wine 1/2 c. chopped clams 6 tbsp. hot whipping cream Melt butter in saucepan. Add onion, leeks, celery, and green pepper. Cook until tender. Stir in flour; reduce heat and cook slowly about 10 minutes.Stir in stock or water and season to taste with salt and pepper. Add bay leaf and thyme. Bring to boil, stirring frequently; then add potatoes and wine.

Dill Pickle Soup

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Challah Bread Pudding with Nutella from Dana Cowin

1 tbs unsalted butter, at room temperature
1 lb loaf of challah bread, crusts removed, cut into 1 inch cubes
2 pints vanilla ice cream (a brand with a high fat content), melted and divided
4 large eggs, beaten
1/2 cup whole milk
1 cup Nutella, divided

Butter an 8 x 11 1/2 inch baking dish and put the challah in it.
Pour 1 - 1/2 cups of the melted ice cream into a large bowl.
Whisk in the egss, milk and 1/4 cup of the Nutella.
Pour the mixture over the bread, stirring gently to saturate all the bread.
Place the dish in the oven and bake at 350 for 35 to 40 minutes. Top should be golden brown and puffed, center should jiggle slightly
Heat the remaining Nutella in a saucepan until it just turns to liquid. Drizzle over the bread pudding. Serve a la mode if you wish.

Vinaigrettes from Tasting Table

Make it Simple

4 tbsp olive oil + 3 tsp red wine vinegar + thinly sliced shallots + 1 tsp Dijon mustard + ¼ tsp freshly ground pepper
Consider this your basic dressing for pretty much any sort of green. Adjust the Dijon mustard to your level of spice preference, but be sure to use coarsely—never finely—ground pepper. If you have chives in the fridge, chop them up and add them in at the last minute for extra oniony flavor.

Make it Sweet

3 tbsp olive oil + 4 tbsp sherry vinegar + 1 garlic clove, smashed + 2 tbsp honey + ½ tsp orange zest + 2 tsp poppy seeds
Dice the garlic as finely as you can, or mash it in a mortar and pestle if you feel so inclined, so that it doesn't overpower. As for the orange zest, one swipe of the grater does the trick. The sweetness of the sherry works as a great balance to smokier flavors, so use this dressing on a chicory salad, grilled greens or bitter vegetables.


Make it Thick
4 tbsp olive oil + 2 tbsp lemon juice + 2 tbsp tahini + 2 tsp water + 2 tbsp fresh dill + ¼ tsp cumin seeds, toasted and crushed
Tahini errs on the thicker side, so put a little muscle into mixing it before you add the rest of the ingredients. Try this version atop watercress or toss it with still-warm roasted vegetables, such as carrots and eggplant.

Make it Spicy

½ tsp sesame oil + 2 tbsp lime juice + 2 tbsp rice wine vinegar + 2 tbsp fish sauce + ¼ c cashews, toasted and chopped + 1 Thai chile, thinly sliced
Chopped cashews lend texture to this Southeast Asian-flavored dressing, while the chile adds a kick at the end. We like to cut up a papaya or mango and toss it with this recipe before setting it atop an herb salad of mint and cilantro. It also works well as a dipping sauce for fried fish. TT tip: You can usually find cashews already toasted. If not, toast them at 350° for eight to 10 minutes.

Make it Complex

2 tbsp olive oil + 1 tbsp white wine vinegar + ½ c Greek yogurt + 1 charred poblano
The most nuanced of them all involves just a little bit of heat and a blender. Char your poblano on all sides atop a gas stove or pop it into the broiler until it browns on all sides. Peel it, remove the stem and seeds, then blend it all together. A little more yogurt turns this dressing into the perfect dip for crudités.

Chimichurri Sauce

3/4 cup cilantro, finely chopped
1/4 cup celery leaves, finely chopped
1 tbs minced peeled ginger
2 tsp soy sauce
1/4 cup olive oil

Serve over skirt steak

Jerk Sauce

1 large red onion, roughly chopped
4 garlic cloves, chopped
2 jalapenos, stemmed and roughly chopped
1 tbs five-spice powder
1 tbs ground allspice
1 tbs freshly ground black pepper
1 tsp freshly grated nutmeg
1 tbs dried thyme
1 tsp kosher salt
1/4 cup soy sauce
2 tbs apple cider vinegar
2 tbs canola oil

Marinate meat for 24 hours

Cooking temp notes

Roasted chicken needs to reach 165 degrees in the thickest part of the thigh

Pork shoulder roast needs to reach 170 degrees and hold for 1 hour during cooking to guarantee tender pork - the intramuscular fat and sinew will have broken down

Greek Chicken Salad

Ganked from Dana Cowin

1 cup crumbled feta cheese
1 cup plain whole milk Greek yogurt*
1/4 cup fresh-squeezed lemon juice
2 tsp dried oregano
1/2 teaspoon kosher salt
1 tsp freshly ground black pepper
4 cups diced cooked chicken meat
1 large cucumber, seeded and cut into 1/2 inch diced
1 small red onion, finely diced
1 cup Kalamata olives pitted and roughly chopped
3 cups plain pita chips, lightly crushed

1. Put the feta, yogurt, lemon juice, oregano, salt and pepper in a blender and puree until smooth
2. Combine the chicken with the cucumber, onion, olives and pita chips in a large bowl. Toss with the dressing and serve.

*it is important to use whole milk yogurt, or else the sauce will be too thin.

Cooked vs Uncooked Pasta

Uncooked pasta of similar sizes and shapes may be
interchanged in recipes if it is measured by weight, not volume. Just follow this guide:

Linguine, Spaghetti, or Vermicelli:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
4 ounces dry = 2 1/2 cups cooked
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked