Cooking Favorites
Perfect Cheese Omelet
Ingredients:
3 large eggs
1/8 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil, if using an omelet pan without a nonstick coating
1 tablespoon unsalted butter
3 ounces Cheddar or Swiss cheese, freshly shredded
Roasted Butternut Squash Soup
Ingredients
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons (3/4 stick) unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups chicken stock or vegetable stock, heated
1 cup heavy cream
1 sprig of fresh rosemary
CHICKEN TORTILLA SOUP
Serves 6
SOUP:
2 ears fresh in-season sweet corn, husks and silks removed
4 or 5 large garlic cloves, peeled
1 small yellow onion, about 2 ounces, peeled, trimmed, and quartered
1 small jalapeño chili pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
2 quarts homemade Chicken Stock or good-quality canned chicken broth, heated
Salt
Freshly ground black pepper
GARNISHES:
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup shredded Cheddar or crumbled Mexican cotija cheese
1/2 cup sour cream or Mexican crema
1/4 cup chopped fresh cilantro leaves
Stir Fried Teriyaki Beef with Snow Peas
Ingredients:
2 tablespoons Homemade Teriyaki Sauce, or good-quality bottled teriyaki sauce
Kosher salt
1/2 pound snow peas, trimmed
2 tablespoons peanut oil or vegetable oil
1 pound beef tri-tip or tenderloin, well-trimmed and cut across the grain into strips 1/2 inch thick
Freshly ground black pepper
3 garlic cloves, minced
2 teaspoons grated fresh ginger root
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon Asian-style toasted sesame oil
4 tablespoons thinly sliced scallions
4 tablespoons chopped fresh cilantro leaves
4 cups steamed white or brown rice, for serving
CLASSIC MUSHROOM RISOTTO
Serves 4
1/2 cup (125 ml) peanut oil or extra-virgin olive oil
1 medium yellow onion, minced
1 large garlic clove, minced
2 cups (500 ml) Arborio rice
1 cup (250 ml) dry white wine
7 cups (1.75 l) chicken stock or good-quality not-too-salty canned chicken broth,
3 tablespoons extra-virgin olive oil
1/2 pound (250 g) wild mushrooms such as porcini, chanterelles, shiitakes, or Portobellos, wiped clean with a damp cloth, stemmed, caps cut into bite-sized pieces
Salt
1 medium tomato, peeled, seeded, and chopped
4 tablespoons unsalted butter, chilled, and cut into small pieces
1/2 cup (125 ml) grated Parmesan cheese
Large pinch chopped fresh Italian parley
Freshly ground black pepper
BEEF GOULASH
Serves 6
1 tablespoon whole caraway seeds
2 tablespoons extra-virgin olive oil
4 cups (1 l) thinly sliced yellow onion
1 tablespoon sugar
3 garlic cloves, minced
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups (1 l) good-quality canned chicken broth
2 1/2 pounds (1.25 kg) boneless beef shank, cut into 2-inch (5-cm) cubes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chicken Scaloppini with Mushrooms
4 boneless, skinless chicken breast halves, each 6 to 8 ounces
Salt
Freshly ground black pepper
2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried sage
1/2 cup all-purpose flour
3 tablespoons extra-virgin olive oil, plus extra as needed
4 tablespoons unsalted butter, plus extra as needed
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
Pinch crushed red pepper flakes
1/2 pound fresh shiitake, cremini, or cultivated mushrooms, stems trimmed, caps cut into thick slices
1/2 cup Marsala wine
1/2 cup good-quality chicken broth, such as Wolfgang Puck Organic Free Range Chicken Broth, plus extra as needed
2 tablespoons bottled hoisin sauce or barbecue sauce
2 tablespoons finely chopped fresh Italian parsley, for garnish
JUICY HEARTY MEATBALLS IN TOMATO SAUCE
Makes about 2 dozen, serves 6 to 8
TOMATO SAUCE:
1/4 cup extra-virgin olive oil
2 small onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 cups canned diced San Marzano tomatoes
2 cups good-quality canned chicken broth, heated
1/4 cup julienned fresh basil
Kosher salt
Freshly ground black pepper
MEATBALLS:
4 tablespoons unsalted butter
1 medium onion, minced
3 garlic cloves, minced
4 slices Italian bread, crusts trimmed and discarded, crumb coarsely crumbled
1/4 cup whole milk
1 pound lean coarsely ground beef
1 pound lean coarsely ground pork
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Bacon Wrapped Meatloaf
Serves: 6
Ingredients
3 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
3 large cloves garlic, peeled and minced
1 cup heavy cream
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 pound ground veal
1 egg, lightly beaten
3/4 pounds smoked bacon (sliced-about 13 slices)
Creamy Scrambled Eggs
Ingredients:
CLASSIC POTATO GRATIN
Serves 6 to 8
12 medium Yukon Gold potatoes, peeled
3 cups (750 ml) heavy cream
3 cloves garlic, peeled, 2 minced, 1 cut in half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (125 ml) crème fraîche
1/2 cup (125 ml) shredded Swiss cheese
SIGNATURE PIZZA DOUGH
Makes 4 small 8-inch (20-cm) pizzas
2 1/2 teaspoons (1 packet) active dry yeast
1 cup warm water, 105-115°F (40-45°C)
1 teaspoon honey
1 tablespoon extra-virgin olive oil, plus extra
3 cups (750 ml) all-purpose flour
1 teaspoon salt
SMOKED SALMON PIZZA
Makes 4 pizzas – 8″
PIZZA DOUGH:
1 package active dry yeast
1 teaspoon honey
1 cup (250 ml) warm water, 105-115º F (40-45°C)
3 cups (750 ml) all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
DILL CREAM:
1/2 cup (125 ml) sour cream
1 tablespoon minced shallot
2 teaspoons chopped fresh dill
1/2 tablespoon lemon juice
Pinch white pepper
PIZZA TOPPING:
4 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
10 ounces (300 g) thinly sliced smoked salmon
4 teaspoons chopped fresh chives
1 tablespoon caviar
Chinois Asian Chicken Salad
Serves 4 as a main course, 8 as an appetizer
Chinese Mustard Vinaigrette:
1/4 cup rice vinegar
2 tablespoons light sesame oil
2 tablespoons honey
2 teaspoons dry Chinese or English (Colman’s) mustard
1 tablespoon soy sauce
Salt
Freshly ground black pepper
2 tablespoons peanut oil
Chicken Salad:
4 cups shredded skinless cooked chicken meat (from a leftover or store-bought roast or rotisserie chicken or other recipe)
4 cups shredded Napa cabbage
2 cups shredded iceberg or romaine lettuce
1 cup julienned snow pea pods
1 cup shredded carrot
1 tablespoon black sesame seeds, or white sesame seeds toasted in a dry pan over low heat, stirring continuously, until golden, about 1 minute
Chocolate Lava Cakes
Ingredients
Serves 8
8 (4-ounce) ramekins or other round ovenproof baking containers
Melted butter, for brushing
5 ounces bittersweet chocolate, cut into chunks
5 ounces unsalted butter, cut into pieces
3 large eggs
3 large egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour, sifted
Vanilla ice cream or whipped cream (optional)
Red Wine Sauce
Ingredients:
Teriyaki Sauce
Ingredients:
1/2 cup good-quality Japanese sake
1/2 cup good-quality soy sauce
2 tablespoons minced fresh ginger
2 tablespoons minced scallion
1 teaspoon minced garlic
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon cold water
Spago’s Dijon Balsamic Vinaigrette
Makes about 1 1/4 cups (315 ml)
1 heaping tablespoon minced shallots (about 2 large shallots)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons Sherry wine vinegar
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vegetable oil
Salt
Freshly ground white pepper