Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.
Ingredients:
Directions:
Ingredients
Ingredients:
Directions:
1. Preheat oven to 350°, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
2. Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. (Store in an airtight container, up to 3 days.)
3. Whisk together confectioners’ sugar and fruit purée until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.
Directions:
Ingredients:
Directions:
Ingredients
Directions For Blini:
Directions For Crème fraiché:
Ingredients:
Directions:
Makes 8 half-pints
Ingredients
Directions:
72 g. Water
*Note, if you do not have a pasta machine, you can substitute any of your favorite pasta for this dish.
1. In a large saucepan bring the water to boiling; remove from heat. Add goji berries, hibiscus flowers, agave nectar, and cinnamon sticks. Let steep 25 minutes. Whisk for 30 seconds; strain into ice-filled glasses. Place an orange wedge and a lemon wedge in each glass. Pour tea over ice in glasses. Store tea in the refrigerator up to 24 hours.
special treats
hibiscus_goji_tea 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_cropped_18630_1592_th.jpg 37 | 0 Playlist / Beverages1. Thaw fish, if frozen. Rinse fish Pat dry with paper towels. Set aside. Finely shred the peel from the lemons; juice the lemons. Set aside.
2. For tomato scampi: In a saute pan heat 1 tablespoon olive oil over medium heat. Add garlic, the half shallot, and the fennel seeds Cook 2 minutes or until shallot is translucent and mixture is aromatic. Add celery and capers; cook 2 minutes more. Add wine; cook over high heat until rapidly boiling. Boil until about half of the liquid has evaporated. Reduce heat to medium. Add tomatoes, basil, garlic oil, red wine vinegar, the one shallot, one-third of the lemon peel, and one-third of the lemon juice. Cover and keep warm.
3. Meanwhile, preheat oven to 350°F. Season fish with the remaining lemon peel and the remaining lemon juice. Sprinkle with 1⁄4 teaspoon coarse salt and 1⁄4 teaspoon black pepper. In a large oven-going nonstick skillet heat the 2 tablespoons olive oil over medium-high heat. Add fish, skin sides down, to hot skillet. Cook 45 seconds; using a metal spatula give each fillet a push to loosen the skin from the skillet. Add the thyme sprigs to the oil; spoon oil over fillets.
4. Once the skin of the fillets begins to turn golden, place skillet in oven; bake 6 to 8 minutes or until fish flakes easily when tested with a fork. Carefully transfer fillets to a paper-towel-lined plate. Let stand 5 minutes before serving.
5. Serve fish with the tomato relish.
Steak Ingredients
Sesame Roasted Red Peppers Ingredients
Steak Directions
Marinate skirt steaks in Korean marinade for 4-12 hours. They can be stored in a plastic or glass container until they are ready to use.
Grill steaks to desire temperature. Estimated cook times are as follows:
Let rest, cut across the grain
Sesame Roasted Red Peppers Ingredients
While the steak is grilling, mix all ingredients together and use as a garnish when the steak is done.
Ingredients
Directions
In a medium saucepan, combine the blueberries, maple syrup, and orange juice.
Bring the mixture to a gentle boil. Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth.
Add more maple syrup to taste depending on the sweetness of the fruit. The sauce may be made up to 4 days ahead of using and stored in the refrigerator in an airtight container.
Ingredients
Directions
Red Wine Braised Cabbage, Mustard Spaetzle, Apple Confit
The Shanks
Directions
Red Wine Braised Cabbage
Directions
Red Wine Braised Cabbage
Directions
YIELD: 12-14.
Rock Shrimp Hush Puppies
Directions
Scallion-Garlic Aioli
Directions
Ingredients:
Directions:
Teresa’s Tip:
If you really miss the crunch of the shell, you can roll out a pre-made pie crust, cut out little circles, dust them in sugar, and bake them. Then stick them on top of your cupcakes for a yummy “spoon.”
Serves 6.
Ingredients:
Method:
Method:
Serves 6
Storage: The liquid left in the bottom of the pot can be strained and stored in a covered glass container in the refrigerator for up to 2 weeks. It can be used for a variety of seafood stews and pasta dishes.
Method
Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: Makes one 9-inch pie, 6 – 8 slices
Crust
Filling
Crust
Filling
Method:
Method:
Shredded lettuce (optional)
Prepared mashed potatoes, rice or egg noodles (optional)
Makes: 50 cake bites
Prep Time: 25 minutes
TIP: If chocolate becomes stiff while dipping bites, heat in microwave for 10 second intervals, stirring until smooth.
peanut_butter_chocolate_cake_bites 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_18080_2183_th.jpg 938 | 0 Playlist / DessertsMakes: 40 meatballs
Prep Time: 15 minutes
Shredded lettuce (optional)
Prepared mashed potatoes, rice or egg noodles (optional)
Directions:
Serving Suggestions:
Caper Pine Nut Sauce, Serves 6 (Makes 18 rolls)
Method:
Briwat, pastry triangles with a sweet or savory filling wrapped in warqa dough and deep-fried, are the star finger food of Morocco. The sweet version, filled with cinnamony almonds, dipped in honey, and rolled in sesame seeds, was the milk-and-cookies snack of my childhood.
On the savory side, briwat are often filled with greens like purslane, chard, and beet tops cooked down with spices to make a dense herb jam. I make my spring-roll-shaped version with Bloomsdale spinach, a thick, sturdy variety that’s much less watery and more flavorful than the supermarket stuff. And, borrowing from Greek spanakotyropita, I add a bit of feta.
You can use either warqa or phyllo dough to make these. Frying warqa makes it light and crispy, which is why it’s my preferred approach. You can also bake rolls made with warqa, but they’ll be chewier. Rolls made with phyllo, on the other hand, won’t stand up to the heat of deep-frying and should only be baked. When you’re working with either kind of dough, if it tears, open the roll back up, reposition the filling so it’s not where the tear is, and reroll. Or start over with a new piece of dough if you have to—but don’t use a second sheet to cover the tear; you’ll end up with too many layers and a chewy texture.
I often finish food with a sprinkling of salt, but since salt wouldn’t stick here, I came up with a decidedly salty dipping sauce. Serve these as a first course, or cut them in half on the diagonal and pass them around on a platter with the sauce in a little bowl.
Once you’ve got the hang of making these, try some other fillings, like the cooked kefta mixture or the chicken and almond mixtures from the Basteeya (leave out the eggs). Or, for a very simple variation that’s great with the caper sauce, roll a sheet of warqa around a small thin piece of raw tuna seasoned with coarse salt and fry it. You may need to experiment a bit with the size of the piece of tuna so that when the wrapper is golden and crisp, the tuna is still rare at the center.
Spinach Filling
Ingredients:
Caper–Pine Nut Sauce
Ingredients:
(makes ¾ cup/160 grams)
For the spinach filling:
For the sauce:
Arrange 3 rolls on each serving plate and serve with the sauce on the side.
spinach_rolls 0 http://better.tv/ogimages/noogimage.jpg 672 | 0 Playlist / AppetizersGrocery List
Gear
servings: 6 | easy
Bolognese
Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the garlic and the chile flakes, and sauté for about 1 minute, until the garlic is golden and fragrant. Add the red onion and sauté for 8 to 10 minutes, until the onion has some crispy edges. Add the ground sirloin and sauté for 5 to 7 minutes, until the beef crumbles. Pour in the plum tomatoes, and then add the parsley, oregano, bay leaf, raw sugar, sea salt, and freshly ground pepper. Stir and simmer for 15 minutes, partially covered.
Pasta
Cook the penne in a large pot of boiling salted water until almost al dente, about 10 minutes. You don’t want to fully cook the pasta because you’ll also be baking it. Drain.
Shkiaffing it Together
Preheat the oven to 350°F. Add the penne to a large bowl, and mix in half of the Bolognese sauce. Generously grease a baking dish with the unsalted butter. Add a 1-inch layer of penne, 1/2 cup of sauce, 1/3 cup of grated mozzarella, and a heaping tablespoon of grated Parmigiano. Repeat this until all the pasta is used. Top it off with grated mozzarella and Parmigiano cheese. Bake in the oven for 30 minutes, until the cheese is golden and bubbling.
Recipe From Everyday Food Magazine
Ingredients:
Directions:
Recipe From Everyday Food Magazine
Directions:
Recipe From Everyday Food Magazine
Makes 16
Active time: 20 min
Total time: 55 min + cooling
Ingredients:
Directions:
Ingredients:
Directions:
Nutrition Facts
Calories 141, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 71 mg, Sodium 418 mg, Carbohydrate 18 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 3%, Iron 5%. Exchanges: Vegetable .5, Starch 1, Fat 1.
The Shanks
Red Wine Braised Cabbage
Mustard Spaetzle
Combine all ingredients, mix well with a whisk. Leave mixture out at room temperature for 1 hour. Pass through a perforated collander into boiling water in separate batches. Shock in ice water, drain, toss in olive oil and reserve for service.
Apple Confit
Makes about 48 (½-ounce) truffles
Prep Time: 5 minutes
Cooking Time: 10 minutes
Cooling Time: 15 minutes
Chilling Time: 30 to 45 minutes
Level: *
Special Toolbox: melon baller, small #40 scoop, or 2 tablespoons, latex gloves or allergen-free rubber gloves serving tray
Directions:
Spoon the Dark Chocolate Ganache into a mixing bowl; set aside.
In a medium, heavy saucepan, bring the cream to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and slowly whisk into the ganache until smooth. Whisk in the liqueur, stirring until smooth. Whisk in the softened butter until incorporated and nearly smooth. Let the mixture cool for about 15 minutes, occasionally stirring to make the ganache smooth and silken. Cover the mixing bowl and refrigerate the ganache until set, 30 to 45 minutes.
Put the confectioners’ sugar, cocoa powder, or decoratifs in separate bowls.
Using a melon baller, or #40 scoop, scoop 1-ounce balls from the chilled ganache. Wearing latex gloves, roll the mounds into balls, then coat in the desired garnish. Place on a serving tray lined with parchment paper or directly into fluted paper or foil candy cups.
Chef Secret: Some people have “hot hands,” making it difficult to roll chocolate ganache without it melting. For those people, soak your hands in a bowl of cold water with and ice cube or two to allow your hands to cool down before putting on the gloves. You may have to repeat this a couple of times during the rolling process.
Yield: 12-14
ROCK SHRIMP HUSH PUPPIES
About 6 cups vegetable oil for frying
Directions
SCALLION-GARLIC AIOLI
Place egg yolks in food processor. emulsify oil in a steady stream. add other ingriednets. season.
1. Rinse chicken in cold water..
2. In medium bowl mix together flour, salt, pepper, paprika, and garlic.
3. in a separate bowl beat eggs, add milk and whisk together.
4. Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil.
5. Let cook for 10-12 minutes on each side until the juices run clear.
6. Save used oil for corn recipe.
1. Melt butter in a medium sauce pan.
2. Add hot sauce, sugar ,honey and lemon juice and stir over medium heat till sugar is dissolved.
3. Take fried chicken and toss in glaze sauce and serve.
Method:
Ingredients
Method:
Serves 4
8oz Bowtie Pasta (Farfalle)
Ingredients:
Mixing:
PER SERVING: 430 calories, 23g fat (1g saturated fat), 50g carbohydrate, 8g protein, 3g dietary fiber, 765 mg sodium.
Ingredients:
*Note: Place the pre-boiled lasagna noodles in single layers, directly on a baking sheet to prevent pasta from sticking together
Preheat the oven to 350 degrees F.
Mix
In a medium bowl, blend the low-fat ricotta, lemon zest, dried herbs, and sea salt to taste.
Roll
On a clean cutting board, spread out 4 noodles. Top with roughly 3 tablespoons of ricotta mixture, spreading evenly over each noodle. Start at one end and work your way over the whole noodle, creating thin layers for less mess! Roll each noodle tightly across to make a compact spiral. Repeat with all 12-15 noodles.
Bake
PER SERVING: 530 calories, 13g fat (6g saturated fat), 79g carbohydrate, 23g protein, 5g dietary fiber, 530mg sodium.
Chipotle BBQ Sauce
Heat oil in a large sauce pan. Add diced onions and cook until clear, about 5-8 minutes. Add ginger, garlic, cinnamon, salt and pepper and cook for 2-3 additional minutes. Add brown sugar and all remaining ingredients. Bring to a boil then turn heat to low. Let simmer for about 30 minutes. Taste and add salt as needed. Strain sauce through a strainer and let cool.
boneless_chicken_wings 0 http://better.tv/ogimages/noogimage.jpg 351 | 0 Playlist / Main Dish Chicken and TurkeyVegetables
Egg Mixture
Pasta
Procedure:
PER SERVING: 330 calories, 17g fat (7g saturated fat), 17g carbohydrate, 21g protein, 2g dietary fiber, 780 mg sodium.
DP30954 0 http://better.tv/ogimages/noogimage.jpg 230 | 0 Playlist / Side DishesServes 4.
INGREDIENTS:
THE STEPS:
1. Preheat oven to 400 degrees.
2. Cut the ends off the brussel sprouts and then cut in half, lengthwise.
3. In a large mixing bowl, mix the brussel sprouts, olive oil, salt and pepper.
4. Spread on a baking sheet or pan and bake for 30-40 minutes or until fork tender.
5. Plate and top with lemon zest and parmesan cheese.
6. Top with French Fried Onions.
lemon_parmesan_brussel_sprouts 0 http://better.tv/ogimages/noogimage.jpg 542 | 0 Playlist / Side Dishes
Pico de Gallo
Ingredients
Big Lou’s BBQ Rub
Mix all ingredients in a large bowl. Let stand 2-3 hours. Store in air-tight container.
grilled_chicken_tomato 0 http://better.tv/ogimages/noogimage.jpg 388 | 0 Playlist / Main Dish Chicken and TurkeyButtermilk Biscuit- makes 4
Sauteed Strawberries
In a sauté pan combine the water, sugar and vanilla bean and bring to a quick simmer. Add the strawberries and toss just to warm them, remove from the heat, add the lime zest,lime juice and vinegar and toss again.
To Finish
Tear or slice the biscuit in half and spoon the strawberries on, then place a dollop of vanilla yogurt on the strawberries. Drizzle the syrup from the pan over the yogurt and around the biscuit. Place some fresh micro arugula or micro basil on top. Serve
strawberry_shortcake_2point0 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_11923_1731_th.jpg 552 | 0 Playlist / Desserts
Roasted Loin of Lamb - Serves 4
Ingredients
Method
Tzatziki sauce
Ingredients
Method
This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with red hue.
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
Serves 6 to 8
This dish has been in heavy rotation in our home as a favorite weeknight dinner option for at least twenty years. Originally made from an Italian recipe of unknown origin, it has morphed into our own, though my husband and I each make it a little differently. This much is certain, however: when the rosemary vinegar is added to the pan of golden browned chicken, alchemy occurs as the vinegar deglazes those brown bits and reduces itself into a syrup. It permeates each chicken piece with an agrodolce (sweet-and-sour) flavor. There’s no better accompaniment than polenta, soft and loose or firm and sliced. It’s a heavenly combination of textures and flavors. (Rice, pasta, or bread will also work, as long as there is something to sop up the sauce.) Like many of the dishes here, it only improves when made in advance.
Ingredients:
"Excerpted from Mad Hungry by Lucinda Scala Quinn (Artisan Books). Copyright © 2009. Photographs by Mikkel Vang."
vinegar_glossed_chicken 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_12625_1367_th.jpg 482 | 0 Playlist / Main Dish Chicken and TurkeyServes 5-10 depending on how many slices you get out of the baguette.
Recipe courtesy Kevin Roberts, Munchies
Lentils are quick cooking to begin with, and who can resist a homemade soup ready in 8 minutes?
Serves 4 to 6
Recipe courtesy InJenniesKitchen.com
DP18728 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_16502_1271_th.jpg 416 | 0 Playlist / SoupsHeat a chapa or one or two large cast-iron skillets over high heat. Brush the steaks with the olive oil and sprinkle with coarse salt. When the surface is very hot, add the steaks and sear them, without moving them, for at least 1 1/2 minutes or until well browned -- lift up an edge of one steak with tongs to check. Turn the steaks and cook for another minute, or until done to taste. Transfer to a platter and let rest for 1 minute.
Serve with the chimichurri.
Serves 4.
Excerpted from SEVEN FIRES: Grilling the Argentine Way by Francis Mallmann (Artisan Books, 2009).
churrasco 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_10298_1312_th.jpg 372 | 0 Playlist / Main Dish Beef and PorkMake as if you are making hot chocolate but replace water or milk with a cup of your favorite chai tea brewed extra strong, mix with a little bit of milk or cream.
Add to your hot chocolate 1 teaspoon of chili powder and 1/2 teaspoon each cardamom and ginger. You can vary the amount of chili powder to your likeness.
Mix a tablespoon of instant coffee mix together with chocolate drink mix, and a couple teaspoons of powdered creamer. Then pour on boiling water or skim milk in mug as you normally would making your hot chocolate.
Replace 1/4 of the water or milk you'd normally use to mix your hot chocolate with your favorite liquor -- rum goes well with hot chocolate. If you are adventurous, try flavored rum. Garnish with whip cream.
special treats
specialty_hot_chocolates 0 http://ccdn.bettertv.creatorevolution.com/ca_twopointo_cms_data/images/cropped_17384_1291_th.jpg 378 | 0 Playlist / BeveragesWe'd love to hear from you. If you have questions about Better or would like to submit a suggestion or story, please don't hesitate to reach out. Learn how


