Grilled Yogurt-Marinated Leg of Lamb

Well worth the effort! This was the best lamb ever! Available right now at good prices as it is the end of the season, look for legs from 4 to 8 pounds. It needs to be butterflied so it cooks evenly on the grill. We served it with Salt and Vinegar Potatoes and Glazed Beets for a complete dinner.

Grilled Yogurt-Marinated Leg of Lamb
2 cups  whole-milk yogurt -- divided
1 teaspoon  Tabil Spice Blend -- plus 3 1/2 tablespoons (SEE BELOW)
5 large  garlic cloves -- minced, divided
1 teaspoon  kosher salt plus more for seasoning
1 teaspoon  freshly ground black pepper plus more for seasoning
1/4 cup  extra-virgin olive oil
2 Tablespoons  fresh lemon juice
1 4 pound  butterflied leg of lamb -- opened like a book (4 to 5)
4 lemons -- halved

Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove
in a small bowl. Season to taste with salt and pepper. Cover and chill.
Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice
Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and
lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill
overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill
until meat is cooked to desired doneness, 10-15 minutes per side for
medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side
down, until charred, about 5 minutes. Thinly slice lamb against the grain
and arrange on a platter; garnish with lemons. Serve with reserved yogurt
sauce.

TABIL Spice Blend
3 Tablespoons  coriander seeds
1 1/2 Tablespoons  cumin seeds
1 Tablespoon  caraway seeds
1/2 Tablespoon  crushed red pepper flakes

Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red
pepper flakes in a spice mill. DO AHEAD: Can be made 1 month ahead. Store
airtight at room temperature.

Chipotle Chicken Tortilla Soup

Super easy, super quick! I love this soup on a cold evening. Just remember, the longer it cooks the stronger the spice (those chipotles!)

4 corn tortillas -- (6-inch) halved and sliced crosswise into 1/2-inch strips
  1 Tablespoon  vegetable oil
  1  red bell pepper -- stemmed, seeded, and chopped
  4  cups  low-sodium chicken broth
  1  rotisserie chicken -- (2 1/2-pound) skin and bones discarded, meat shredded into bite-size pieces (3 cups)
  1  jar  picante sauce -- (8-ounce)
  1  Tablespoon  minced canned chipotle chile in adobo sauce
  2  Tablespoons  Cilantro Leaves, Whole -- chopped
  1  Tablespoon  lime juice
    Salt and pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.

2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes.

3. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes.

4. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.

Grilled Ratatouille Vegetables with Fresh Mozzarella

Vegetarian. Healthy. Filling. Delicious. What more could you ask for?

Serves: 8     


18 Tablespoons  extra-virgin olive oil
  1/4 cup  chopped fresh mint
  1/4 cup  chopped fresh basil
6 large  garlic cloves -- chopped
  1/2 teaspoon  dried crushed red pepper
6 medium-size zucchini (about 1 pound total) -- trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total) -- trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total) -- stemmed, seeded, each cut lengthwise into 6 strips
2 8 ounce  balls fresh water-packed mozzarella cheese -- thinly sliced

Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to
first bowl. Add basil and half of garlic to second bowl, and add dried
crushed red pepper and remaining garlic to third bowl. Season each oil
with salt and pepper. 

Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to
coat. 

Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to
coat. 

Combine bell peppers and 2 tablespoons crushed-pepper marinade in third
bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room
temperature, tossing occasionally.) 

Prepare barbecue (medium-high heat). Grill vegetables until just charred
and tender, turning occasionally, about 5 minutes. Arrange vegetables on
platter; sprinkle with salt and pepper. Drizzle each with its marinade.
(Can be made 2 hours ahead. Let stand at room temperature.) 

Add cheese to platter and serve.

Source: Bon Appetit July 2002

Jerk Salmon with Couscous

Jerk Salmon with Couscous

Serves 4

  1 package  plain Israeli couscous
  1 c.  grated Parmesan
     kosher salt
     freshly ground black pepper
  2 Tbsp.  brown sugar
  2 Tbsp.  jerk seasoning
  4 salmon pieces -- about 2 lbs.
      extra-virgin olive oil
  5 oz.  arugula
  2 limes -- cut into wedges
  2 Tbsp.  chopped fresh parsley
       Jerk Seasoning (see below)

In a medium pot, prepare couscous according to package directions. Turn
off heat and stir in Parmesan; season with salt and black pepper. Close
lid to keep warm.

In a large mixing bowl add 1 teaspoon salt, 1/2 teaspoon black pepper, 2
tablespoons brown sugar, and 2 tablespoons jerk seasoning. Rinse salmon
and pat it dry; dredge salmon in jerk seasoning.

Preheat a large cast iron pan over medium-high heat; add drizzle of olive
oil and sear salmon, about 4 minutes on each side.

Just before serving mix arugula in with warm couscous. Serve salmon on bed
of couscous and top with squeeze of lime juice. Garnish with parsley and
serve immediately.

Source: Delish.com

Jerk Seasoning

Recipe By     :Aaron McCargo Jr.

 1 Tablespoon  allspice
  1/4 teaspoon  ground cinnamon
  1/4 cup  light brown sugar
 1 teaspoon  red pepper flakes
  1/4 teaspoon  ground cloves
  1/4 teaspoon  ground cumin
 2 teaspoons  salt
 1 teaspoon  freshly ground black pepper
 2 Tablespoons canola oil

In a medium bowl, combine all ingredients with 2 tablespoons of canola
oil.

Source: Food Network

Crispy Salt and Vinegar Potatoes

My most favorite potato chips ever are Salt and Vinegar flavored. I can eat a whole bag while my mouth puckers from the vinegar and lick my fingers to get every bit of goodness. These potatoes give the same flavor without all the chemicals or deep frying.  

Serving Size  : 4 
  2 pounds  baby Yukon Gold potatoes -- halved, quartered if large
  1 cup  plus 2 tablespoons distilled white vinegar
  1 Tablespoon  kosher salt -- plus more
  2 Tablespoons  unsalted butter
     Freshly ground black pepper
  2 Tablespoons  chopped fresh chives
      Flaky sea salt (such as Maldon)

Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium
saucepan; add water to cover by 1". Bring to a boil, reduce heat, and
simmer until potatoes are tender, 20-25 minutes; drain and pat dry. 

Heat butter in a large skillet over medium high heat. Add potatoes; season
with kosher salt and pepper. Cook, tossing occasionally, until golden
brown and crisp, 8-10 minutes. Drizzle with remaining 2 tablespoons
vinegar. Serve topped with chives and sea salt.

Source: Bon Appetit  May 2014
http://www.epicurious.com/recipes/food/views/crispy-salt-and-vinegar-potatoes-51234270

Gingery Pea Slaw

A delicious and different side dish that will go with anything. I have used both snap and snow peas for this recipe and like to use a mix of the two. The snow peas are sweeter, but the snap peas have little peas that fall into the salad. Be sure to pull off the 'string' on the pea pods.

Recipe By: Lindsay Hunt

Serving Size: 4 

8 oz.  snap peas -- trimmed and sliced

2 scallions -- sliced

1/2 red jalapeno -- chopped

3 Tbsp.  Fresh cilantro -- chopped

1 Tbsp.  fresh ginger -- grated

1 Tbsp.  fresh lime juice

1 Tbsp.  rice vinegar

1 Tbsp.  canola oil

2 tsp.  soy sauce

   Kosher salt

   Freshly ground black pepper

Combine snap peas, scallions, red jalapeno, fresh cilantro, fresh ginger,

fresh lime juice, rice vinegar, canola oil, and soy sauce.

Season with Kosher salt and freshly ground black pepper. Serve with seared

salmon.

Source: Country Living

Another winner! Buffalo Chicken Sub

  Another winner! Buffalo Chicken Sub
Simple enough for lunch. Make ahead for a quick meal. Every bite had a different accent. This left our mouths with a warm, lovely burn just like our favorite buffalo chicken wings.

Recipe By     :Judy Kim via Delish.com
Serving Size : 4  

4 Tbsp.  butter
1/2 c.  hot sauce -- such as Frank's Red Hot
1 egg
1/2  cup crumbled blue cheese -- plus more for garnish
1/2 tsp.  kosher salt
1 c.  celery -- chopped
1/2 cup onion -- chopped
1/2 cup parsley -- chopped
2 garlic cloves -- minced
1/2 cup breadcrumbs
1 lb.  ground chicken
4 sub rolls
1 avocado -- pitted and sliced
2 cups  arugula or your favorite greens

Preheat oven to 425 degrees F. Line a casserole dish with parchment paper,
set aside. 

In a small sauce pan over low heat add butter and 1/2 cup hot sauce. Whisk
until butter is melted and fully incorporated. Remove from heat and set
aside.

In a medium mixing bowl add egg, remaining hot sauce, blue cheese, and 1/2
teaspoon salt; whisk together with a fork. Add celery, onion, parsley,
garlic, and breadcrumbs; mix together. Add chicken and mix with your hands
until just combined. Don't over mix.

Form 1 1/2" meatballs and place in the prepared casserole dish. Meatballs
should be touching. Spoon half the buffalo sauce mixture evenly over the
meatballs. Bake until golden brown, 15 to 17 minutes.

Reheat buffalo sauce over low heat. Assemble sandwiches; place meatballs
on fresh rolls and top with spoonful of buffalo sauce and sprinkle of blue
cheese. Add slices of avocado and arugula and serve immediately.

Chicken Parm Burger

Simple and quick, this burger is dressed up by using fresh mozzarella and basil. The sauce soaks into the bun- you're gonna need a fork!

Recipe By: Lauren Miyashiro

    via Delish.com  Sept. 2016

Serving Size  : 4 

 1 lb.  ground chicken

 2 garlic cloves -- minced

  1/4 c.  chopped parsley

  1/4 c.  Parmesan -- divided

  1/2 c.  italian breadcrumbs

      kosher salt

      freshly ground black pepper

  1 Tbsp.  vegetable oil

  2 c.  marinara

  4 slices  fresh mozzarella

     Torn basil -- for serving

  4 hamburger buns -- toasted

In a medium bowl, combine ground chicken, garlic, parsley, parmesan, and

breadcrumbs. Season to taste with salt and pepper and stir with a wooden

spoon until evenly mixed. Form the mixture into 4 patties.

In a large skillet, heat vegetable oil over medium-high heat. Place the

patties in the skillet and cook until golden brown on one side, about 4 to

5 minutes.

Flip the patties, then immediately pour marinara around them in the pan.

Bring marinara to a simmer, reducing the heat to medium if the sauce is

bubbling too rapidly. Top each patty with cheese then cover pan and cook

until the cheese melts and the chicken burger is cooked through, about 3

to 5 minutes more.

Spoon extra sauce onto the bottom halves of the burger buns and place

burgers on top. Garnish with basil and top with remaining bun halves.

Serve immediately.

BEL-AIR CLUB SANDWICH

Bel-Air Club Sammie. O!M!G!  

Make sure you have what you need to make this over the weekend!

Recipe from: BEST 30-MINUTE RECIPE published by Cook's Illustrated
Serving Size: 1  

1/4 cup  mayonnaise
2 tsp.  minced chervil
2 tsp.  minced chives
2 tsp.  minced parsley
2 tsp.  minced tarragon
1/2 small  shallot -- minced
       Kosher salt and freshly ground black pepper -- to taste
1 Tbsp.  canola oil
1 egg
3 slices  white bread -- crusts removed, lightly toasted
1/2 oz.  thinly sliced maple-glazed turkey (about 3 slices)
1/2 oz.  thinly sliced smoked ham (about 3 slices)
2 slices  Gruyère
3 slices  thick-cut bacon -- cooked until crisp
1/2 small  vine-ripe tomato -- cored and thinly sliced
2  inner leaves romaine lettuce
      
           Shoestring french fries and ketchup -- for serving (optional)

Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and
pepper in a bowl; set aïoli aside. 

Heat oil in an 8” nonstick skillet over medium-high heat; fry egg,
flipping once, until white is cooked and yolk is partially firm, 1–2
minutes. Season with salt and pepper; set aside. 

Lay slices of bread on a work surface; spread 1 tbsp. aïoli over 1 cut
side of each slice. 

Over 1 slice, arrange turkey, ham, and Gruyère; spread with remaining
aïoli and top with a second slice of bread, aïoli side up. 

Arrange egg, then bacon, and tomato, and season with salt and pepper; top
with lettuce and remaining slice of bread, aïoli side down. 

Place 4 skewers about 1” from each of the 4 corners of sandwich; slice
into 4 pieces. Serve with fries and ketchup on the side if you like.

Rotisserie Rub, anyone?

Those rotisserie chickens at Costco are amazing, aren't they? 

But even better- roast them yourself! Rub them with this, roast in the oven and viola!

Recipe By  : ALISON ROMAN via Bon Appetit April 2013
Enough for 2 chickens

4 teaspoons  kosher salt
2 teaspoons  paprika
1 teaspoon  onion powder
1 teaspoon  dried thyme
1 teaspoon  white pepper
1/2 teaspoon  cayenne pepper
1/2 teaspoon  black pepper
1/2 teaspoon  garlic powder

Mix all rub ingredients. 

Rinse chicken(s) and pat dry. Rub with mixture.

Preheat oven to 400F.
For whole chicken: Rub each chicken inside and out with rub mixture. Place
a quartered onion inside each chicken. 
Bake for 20 minutes, then lower oven temperature to 350F until chicken reaches an internal temperature of 150-155F. Let stand 10 minutes before carving. For extra flavor, coat chickens & refrigerate for 4 hours or overnight.

Spiced Lemon Rice

Spiced Lemon Rice

Recipe By: Bon Appetit Test Kitchen
Servings: 8    

2 Tablespoons  vegetable oil
1 1/2 teaspoons  black -- brown, or yellow mustard seeds
1 1/2 teaspoons  ground turmeric
1 small  onion -- minced
2 garlic cloves -- thinly sliced
1 Fresno chile or red jalapeno -- cut into thin rings, seeded if desired
2 cups  long-grain white rice
4 2 x 1" strips  lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
2 teaspoons  kosher salt
1/2 cup  roasted cashews

Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and
turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.

Add onion, garlic, and chile and cook, stirring occasionally, until onion
is translucent, about 7 minutes.

Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring
to a boil.

Reduce heat to low, cover, and cook until rice is tender, 20-25
minutes.Stir in lemon juice. Cover and let stand off heat for 15 minutes.
Fluff with a fork and stir in cashews.

Barbecue Dinner

Low and Slow... The best way to cook ribs of any kind. These pork ribs were in the oven for 3 hours at 275F with a rotisserie rub, then finished on the barbecue with the Neely's spicy sauce. Veggies were done first with just oil, salt and pepper. Delicious all the way around and a great start to the weekend.

                                              

2 cups  ketchup
1 cup  water
1/2 cup  apple cider vinegar
5 Tablespoons  light brown sugar
5 Tablespoons  sugar
1/2 Tablespoon  fresh ground black pepper
1/2 Tablespoon  onion powder
1/2 Tablespoon  ground mustard
1 Tablespoon  lemon juice
1 Tablespoon  Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Source:
  "Down Home with the Neelys"
S(Internet Address):
  "http://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe.html"

Chicken Banh Mi

2 carrots -- peeled and shredded
1/2 cucumber -- peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon  lime zest
5 Tablespoons  lime juice
1/4 cup  fish sauce
3 Tablespoons  dark brown sugar -- packed
1 rotisserie chicken -- 
             (2 1/2-pound) skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1/2 cup  mayonnaise
5 teaspoons  Sriracha sauce
4 sub rolls -- (8-inch) split lengthwise and toasted
1/2 cup  fresh cilantro leaves

1. Combine carrots, cucumber, 2 tablespoons lime juice, and 1 tablespoon fish sauce in bowl and let sit for 15 minutes. Combine sugar, remaining 3 tablespoons lime juice, and remaining 3 tablespoons fish sauce in large bowl and stir until sugar is dissolved. Add chicken and toss to coat. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.

2. Spread mayonnaise mixture on roll bottoms. Divide chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.

Spring Soup (at the end of summer)

I am unsure why this is "spring" soup, except that spinach is a winter/spring vegetable. Today there is fresh spinach year-round. If making in advance, do not add the creme fraiche until the re-heat. I added some of the soup to the creme first to warm it, then added that back into the soup. This will avoid any chance of curdling.

Recipe By :Perla Meyers
Serves: 6    

10 ounces  fresh spinach -- well rinsed and stemmed
  4 Tablespoons  butter
1/2 cup  ham -- diced
  1  cup  scallions -- finely minced
  3 Tablespoons  flour
  1 cup  peas -- cooked
  6 small  mushroom -- stems removed and thinly sliced
   salt and pepper
 1/2  cup  creme fraiche -- up to 3/4
  2 Tablespoons  fresh parsley -- minced for garnish

In a large saucepan heat 2 cups stock. Add the spinach and cook for 3 to 4 minutes, until the spinach leaves are wilted. Remove from heat and cool.

Puree the spinach/stock mixture in a blender until smooth. Pour into saucepan, add the remaining stock, and heat over low heat. Set aside.

In a heavy 3 quart saucepan melt the butter. Add the ham, cover, and cook for 2 to 3 minutes over low heat.

Add the scallions, again cover and simmer until scallions are soft, but not brown.

Add the flour until thoroughly incorporated into the mixture. Cook out rawness (3 minutes or so).

Remove the saucepan from the heat and add the spinach-stock mixture all at once. Whisk until smooth and well blended.

Return the saucepan to the heat and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the peas and mushrooms and season with s&p. Heat but do not boil. (Mushrooms should not soften)

Fold creme fraiche into the sop. then taste and correct seasoning.

Garnish with parsley or a mix of parsley and chives. (I found that this was unnecessary. The spinach provides the green garnish)

Serve hot.

Source: "Perla Meyers' From Market to Kitchen Cookbook"

Ginger-Chicken Meatballs with Chinese Broccoli

There was no Chinese broccoli available, so I used regular. Cut it into florets to fit in the bowl with the rest. 

 1 garlic clove -- finely grated
 1 lb  ground chicken
 1 Tablespoon  reduced-sodium soy sauce
 2  teaspoons  ginger -- finely grated
 4  scallions -- thinly sliced, plus more for serving
 2  cups  low-sodium chicken broth -- divided
 2  Tablespoons  vegetable oil
 1/2 bunch  Chinese broccoli -- chopped
 1/2 teaspoon  crushed red pepper flakes
       Kosher salt -- freshly ground pepper

Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and 1/2 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1 in-diameter meatballs. >>The broth makes this mixture very soft and it needs to be handled carefully.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8-10 minutes. Transfer to a plate.

Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1 1/2 cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5-8 minutes. Serve sprinkled with more scallions.

>>I served in a bowl with rice on the bottom and the broth poured over the whole. Delicious! 

Source: Bon Appetit March 2014

Beet Dip with Cotija Cheese

There is nothing like fresh roasted beets! These days, though, you can skip that step and buy them already cooked. Check the produce department of your local grocery. Be sure to get the plain beets (as opposed to the ones with flavoring). 

4 medium beets (about 1 pound), greens removed and scrubbed
2 Tablespoons  olive oil, divided, plus more for drizzling
3/4 teaspoon  kosher salt, divided
1/4 teaspoon  freshly ground black pepper
1/4 cup  toasted pine nuts
1/4 cup  cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon  ground coriander
2     Tablespoons  thinly shaved cotija cheese

Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.

Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro

From: Bon Appetit
By: Executive Chef Mary Nolan

Curried Chicken Pitas

6 Tablespoons  nonfat plain yogurt
1/4  cup  low-fat mayonnaise
1 Tablespoon curry powder
2 cups  chicken breast -- cooked and cubed
1 pear -- ripe but firm, diced
1 stalk  celery -- finely diced
1/2 cup  dried cranberries
1/4 cup  sliced almonds -- toasted
4 pita breads, whole wheat fat free -- cut in half
2 cups  sprouts

Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts. I actually laid the two pita halves on the side of the plate, put down some greens, then the sprouts, then topped them with the salad.

Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.

Tip: If you don't have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Fresh Fig Clafoutis

Recipe By     : John Besh
Serving Size  : 8     Preparation Time :0:15

My figs weren't very sweet- so I sauteed them in butter with 1 Tablespoon of brown sugar, and 1/4 teaspoon each of cardamom, nutmeg, and ground ginger. Then after I put the figs in the pan, I used the butter as part of the 2T needed below.
--------  ------------  --------------------------------
  2  Tablespoons  unsalted butter -- melted, plus more for greasing
  2  cups  quartered fresh figs (10 ounces)
  1  cup  whole milk
  3  large  eggs
  1/2  cup  sugar
  1 teaspoon  vanilla extract
  1/2 cup  flour

Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.

In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving.

Source:
  "Food & Wine Best New Chefs All-Star Cookbook"

Peach Parfait With Salted Graham Cracker Crumble

Serving Size  : 4
--------  ------------  --------------------------------
5 graham crackers -- finely crushed
1/3 cup  flour
1 teaspoon  kosher salt
1/4 cup  sugar -- PLUS 1 teaspoon
 6  Tablespoons  unsalted butter -- melted, PLUS 2 tablespoons room temperature
 2  ripe peaches -- cut into wedges
 2  Tablespoons  light brown sugar
 1  Tablespoon  fresh lemon juice -- PLUS 1 teaspoon
 1   cup  fresh raspberries
 1   cup  heavy cream

Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool. (I found this to be too dry. I would add an additional Tablespoon of butter)

Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.

Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.

Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

Recipe By:Andy Baraghani
Source: Bon Appetit

Summer Fresh Corn and Zucchini Chowder

Recipe By :Katya @ http://www.littlebroken.com

Serving Size  : 6  main course, 8 soup course
--------  ------------  --------------------------------
  1   Tbsp.  butter
  2  strips  bacon -- chopped
  1  cup  chopped yellow onion -- about ½ large onion
  2  celery ribs -- chopped (1/3 cup)
  1  medium  carrot -- peeled + chopped (1/2 cup)
  2  cloves  Garlic -- minced
  1/2 Teaspoon  Dried Thyme
  2  medium  russet potatoes -- (1 lb.) peeled, diced into ½-inch cubes
  4  cups  water
  1  bay leaf
  4  ears  sweet fresh corn -- husk + silk removed and kernels cut from cob (2¾ cup corn)
  1  medium  zucchini -- diced into ½-inch cubes, (1½ cups)
  1  cup  half and half
  salt and fresh ground black pepper
  chopped fresh parsley -- to garnish
  cayenne pepper -- to serve, optional

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot.

Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Leek-y Pasta

2    Tablespoons     butter                             1 Tablespoon    Thyme leaves picked and roughly chopped

2    pounds              leeks thinly sliced         2 Tablespoons heavy cream                                                

¼ cup                     grated carrot                 1 pound dry pasta

½ cup                     dry white wine             

½ cup                     chicken broth

1     Melt butter in 12-inch nonstick skillet over medium-high heat. Add leeks and carrots. Cook until golden brown, about 5 minutes, adjusting heat if needed so leeks don't brown too quickly.

2     Add wine, broth, and thyme to skillet, reduce heat to low, cover and simmer until leeks turn translucent and are tender, about 10 minutes.

3     Add cream and cook until sauce is slightly thickened, about 2 minutes. Season with salt and pepper to taste.

4    Serve over warm cooked noodles.

 NOTE: To thicken the sauce further, blend some of the leek mixture and then mix back in with the rest.

Servings: 8

Cinnamon-Chocolate-Cayenne Macaroons

1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 tsp pure vanilla extract
tsp ground cinnamon
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
4 oz dark chocolate, melted
tsp cayenne pepper (or another favorite ground chile powder, such as ancho)


1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, vanilla, and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4
minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a
mound.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets. I use a tightly packed cookie scoop/
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Stir the cayenne into the melted chocolate. Drizzle the cooled macaroons with it. Place on clean
parchment until the chocolate has set.

Yield: 24 cookies

Sesame Salted Caramel Macaroons

1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds

1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.

Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop