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Wednesday, November 16

Martinis & variations

Martini

Gin, frozen, (Hendricks or Venus)

4 ounces

Vermouth, sweet

Splash

Olives or lemon rind

Garnish

  1. Swirl the vermouth in a frozen martini glass, tossing any that doesn’t freeze to the glass. 
  2. Pour in the gin.
  3. Garnish with olives or lemon.
Appletini

Vodka, Skky

1 ½ ounces

Vodka, apple flavored

1 ½ ounces

Green apple syrup

¼ ounce

Lemon  juice, fresh

¼ ounce

Apple slice

Garnish

  1. Shake all ingredients (excluding the garnish) with ice.
  2. Pour into a chilled glass.
  3. Garnish with apple slice, if you’re feeling fancy.
Chocolatini

Bailey’s Irish Creme

2 ounces

Creme de Cacao

1 ounce

Vodka, Skky

1 ounce

Cocoa powder

1 tablespoon

Sugar, brown

1 tablespoon

  1. Combine the cocoa powder and sugar on a plate. 
  2. Shake all liquid ingredients with ice. 
  3. Wet the rim of a chilled glass with Bailey’s, and coat the glass’s rim with the cocoa-sugar mixture. 
  4. Pour the chocolatini into the glass, and serve.

Shoyu ramen

Active: 1 hour 15 minutes; Total: 6 hours 30 minutes; Serves: 4

Broth, chicken, low-sodium

8 cups

Mushrooms, shiitake, dried

16

Kombu

30 grams

Bonito flakes

20 grams

Mirin

1 ¼ cups

Soy sauce

1 ¼ cups

Sake

½ cup

Sugar, granulated

¼ cup

Ginger, sliced

2-inch piece

Scallions, halved

3

Garlic, peeled

3 cloves smashed +
8 cloves sliced

Sugar, brown

2 packed tablespoons

Water

1 ½ cups +
6 cups +
6 cups +
6 cups

Pork belly, skin-on

1 pound

Eggs, cold

4 large

Oil, canola

½ cup

Cayenne

1 tablespoon

Sesame seeds

2 teaspoons

Wheat noodles, fresh

4 ounces

Chicken dashi 
  1. In a medium pot over medium heat, bring the broth to a bare simmer; remove from heat and let cool for 2 minutes. 
  2. Add the mushrooms and kombu, and let steep for 5 minutes. 
  3. Add bonito flakes, and let steep 5 minutes more. 
  4. Strain the dashi; reserve solids. 
Tare & chashu 
  1. In a large pot over medium heat, bring the mirin, soy sauce, sake, sugars, ginger, scallions, smashed garlic, and 1 ½-cups water to a low simmer, then reduce heat to low. 
  2. Meanwhile, in a medium pot over medium heat, bring the pork and 6-cups water to a bare simmer; immediately drain, and gently rinse the pork. 
  3. Transfer the pork to the pot with the tare, and bring to a simmer. 
  4. Cover and cook over low heat until tender, about 1 hour 20 minutes. 
  5. Let cool 20 minutes, then strain and reserve the tare liquid. 
  6. Refrigerate the pork and tare separately. 
Nitamago 
  1. In a medium pot over medium heat, bring 6-cups water to a boil. 
  2. Prink the bottom of the eggs with a pin. 
  3. Gently lower the eggs into the pot with a spoon, and simmer for 6 minutes; drain. 
  4. Transfer the eggs to an ice bath, and let cool 5 minutes. 
  5. Thoroughly and gently crack the eggshells, then return to the ice bath to cool for 10 minutes more. 
  6. Carefully peel the eggs, and transfer to a medium bowl. 
  7. Pour tare over; weigh down the eggs with the reserved spent kombu to fully immerse in liquid. 
  8. Let marinate in the refrigerator at least 4 hours, and up to 12. 
Garlic la-yu 
  1. In a small pot over very low heat, simmer the garlic in canola oil, stirring occasionally, until translucent, about 15 minutes. 
  2. Remove from heat, stir in the cayenne, then the seeds; let cool. 
Serving 
  1. Slice the chashu into 2-inch-wide slices; torch lightly, if desired. 
  2. In a pot of boiling water, cook the noodles, stirring occasionally, until al dente, about 1 to 2 minutes; drain. 
  3. In a small pot over medium heat, bring the dashi and mushrooms to a simmer; cook 1 minute. 
  4. Transfer the dashi to a serving bowl, then add tare and noodles. 
  5. Top with mushrooms, chashu, nitamago, scallion, and a drizzle of la-yu. 
Recipe from Delish magazine by June Xie.

Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges 

2 bulbs

Balsamic glaze

1 tablespoon

Oil, olive

1 tablespoon +
1 tablespoon

Salt, sea

1 teaspoon +
1 teaspoon

Petrale fillets, thick

4

Tomatoes, cherry, canned with sauce

14 ounces

Sugar, coconut

1 teaspoon

Parsley, freshly chopped

3 tablespoons

Pepper, freshly ground


  1. Preheat your oven to 400°F. 
  2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
  3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
  4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
  5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 
Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Friday, November 11

Chicken nuggets with roasted tomatoes, olives & asparagus

Active: 15 minutes; Total: 30 minutes; Serves: 4

Tomatoes, cherry, halved

3 ½ cups

Asparagus tips

20

Garlic, halved

10 cloves

Oil, olive

1 tablespoon

Salt, sea

½ teaspoon

Plantain chips, crushed into breadcrumbs

6 ounces

Garlic powder

2 teaspoons

Pesto

7 ounces

Chicken breast, boneless, skinless, sliced into mini fillets

4

Olives, black, pitted, drained

4 ounces

  1. Preheat your oven to 400°F. 
  2. Spread the tomatoes and asparagus on a rimmed sheet pan, and scatter over the garlic cloves. 
  3. Drizzle with oil, and sprinkle with salt; roast for 15 minutes. 
  4. Meanwhile, in a medium bowl, combine the crushed plantain chips and the garlic powder. 
  5. Place the pesto in a separate bowl. 
  6. Dip each chicken fillet into the pesto, then into the plantain mixture to coat. 
  7. Add the olives to the roasted tomatoes, and place the chicken nuggets on a separate sheet pan; bake for 12 minutes, or until the nuggets are cooked. 
Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Sausage, celery & tomato bake

Active: 10 minutes; Total: 1 hour 5 minutes; Serves: 4

Celery, thickly sliced diagonally, about 1-inch in length

5 stalks

Onion, red, quartered

1 large

Garlic, peeled

5 cloves

Salt, sea

½ teaspoon

Pepper, freshly ground

½ teaspoon

Oil, olive

1 tablespoon

Tomatoes, Roma, quartered.

4 large

Fennel seeds

1 teaspoon

Sausages, good quality

10 thick

  1. Preheat your oven to 400°F. In a large bowl, toss the celery, onion, garlic, salt, and pepper with the olive oil. 
  2. Place the vegetable on a rimmed sheet pan, arranging the tomatoes on the outer edges of the pan. 
  3. Sprinkle with the fennel seeds, then place the sausages on top of the vegetables (excluding tomatoes). 
  4. Bake for 55 minutes, turning the sausages once midway through baking. 
Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Wednesday, October 26

Thai salmon bake

Active: 10 minutes; Total: 45 minutes; Serves: 4

Garlic, crushed

2 cloves

Ginger, peeled, finely chopped

¾-inch piece

Coconut milk,

14 ounces

Sugar, coconut

1 tablespoon

Thai 7 Spice seasoning

1 ½ teaspoon

Fish sauce

2 tablespoons

Lime juice, freshly squeezed

1 tablespoon

Shallots, finely chopped

3 large

Cilantro, finely chopped

2 tablespoons

Salmon fillets, skin on 

20 ounces

Asparagus, cut into ¾-inch piece 

9 ounces

Rice, basmati, cooked


  1. Preheat your oven to 400°F. 
  2. Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro. 
  3. Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top. 
  4. Cover with foil, and bake for 35 minutes; serve with rice. 
Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Sunday, May 22

Doctor Funk

Active: 5 minutes; Serves: 1

Rum, dark (Pusser’s preferred)

2 ½ ounces

Absinthe (La Fée Parisienne preferred)

1/6 ounce

Lemon juice, fresh

½ ounce

Lime juice, fresh

¼ ounce

Simple syrup

¼ ounce

Grenadine (Giffard preferred)

¼ ounce

Lime wedge

Garnish

  1. Shake all ingredients with ice. 
  2. Strain into a glass filled with crushed ice. 
  3. Garnish with lime wedge.

Painkiller

Active: 5 minutes; Serves: 1

Rum, dark (Pusser’s preferred)

2 ounces

Pineapple juice, fresh

4 ounces

Orange juice, fresh

1 ounce

Cream of coconut

1 ounce

Nutmeg, freshly grated

Garnish

  1. Shake all ingredients (excluding the garnish) with ice. 
  2. Pour into a glass filled with ice. 
  3. Garnish with nutmeg, and a pineapple wedge, if you’re feeling fancy.

Saturday, April 30

Devil's ginger

Active: 5 minutes; Serves: 1

Vodka (Hanger One, per the restaurant, but I’m using Skyy)

2 ounces

St. Germaine

¾ ounce

Ginger, grated with microplane

1 tablespoon

Lime juice, fresh

½ ounce

Simple syrup

¼ ounce

Cayenne

Dusting

Ginger, candied

Garnish

  1. Muddle fresh ginger in a cocktail mixer, and add ice. 
  2. Add vodka, St. Germaine, juice, and simple syrup; shake for a minute to combine and chill. 
  3. Strain into a chilled glass, lightly dust with cayenne, and garnish with a chunk of candied ginger on the rim. 
Based on a favorite cocktail served at Cafe Cruz in Capitola, CA.

Wednesday, February 9

Pistachio-crusted baked salmon

Active: 10 minutes; Total: 30 minutes; Serves: 4

Salmon, whole fillet

1 ½ pounds

Salt, kosher


Pepper, freshly ground


Lemon juice, fresh

1 tablespoon

Olive oil

2 teaspoons

Honey

2 teaspoons

Mustard, Dijion

1 teaspoon

Garlic, minced

1 clove

Panko

¼ cup

Pistachios, crushed

1/3 cup

Parmesan, grated

2 tablespoons

Lemon zest

1 lemon

Parsley leaves

Garnish

  1. Preheat your oven to 400°F. 
  2. Place the salmon on a large parchment-lined rimmed baking sheet. 
  3. Pat the salmon dry with paper towels, and season with salt and pepper; set aside. 
  4. In a small bowl, whisk together the juice, oil, honey, mustard, and garlic. 
  5. In another small bowl, combine the panko, pistachios, cheese, and lemon zest. 
  6. Brush the salmon evenly with the lemon-honey mixture, evenly sprinkle the pistachio mixture onto the salmon, and then press lightly so it sticks. 
  7. Bake for 10 to 14 minutes, or until the salmon flakes easily with a fork. 
  8. Serve with lemon slices and parsley. 
Recipe from the Costco Connection magazine.

Lemon pistachio cake with mascarpone frosting

Active: 20 minutes; Total: 1 hour; Serves: 8

Pistachios, roasted, shelled

¾ cup

Lemon zest

2 lemons

Flour, cake

1 ½ cups

Baking powder

1 teaspoon

Baking soda

¼ teaspoon

Sour cream

¼ cup

Vanilla extract

1 teaspoon

Milk, whole

1/3 cup

Butter, unsalted, softened

½ cup

Sugar

1 cup

Salt, kosher

¾ teaspoon

Eggs

3 large

Frosting

Mascarpone, softened

¾ cup

Sugar, powdered

¾ cup

Cream, heavy

1 tablespoon

Lemon zest

1 teaspoon

Lemon juice

1 teaspoon

Salt, kosher

1/8 teaspoon

  1. Preheat your oven to 350°F. 
  2. Line the bottom of a buttered 8x8 baking dish with parchment paper, then butter the paper. 
  3. Place the pistachios and zest into a food processor bowl; pulse until finely ground (but not buttered). 
  4. Transfer the mixture to a large mixing bowl, and add the flour, baking powder, and baking soda; set aside. 
  5. Whisk together the sour cream, vanilla, and milk in a small bowl; set aside. 
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, about 3 minutes. 
  7. Add the eggs, one at a time, until fully incorporated. 
  8. With the mixer on low, alternate adding the dry ingredients (in three additions) and the wet ingredients (in two additions), starting and ending with the dry. 
  9. Pour the batter into the prepared pan; smooth the top. 
  10. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 
  11. Cool 10 minutes. 
  12. Carefully remove the cake from the pan, peel off and discard the paper, then invert onto a wire rack to cool completely. 
  13. Combine all the frosting ingredients in a medium bowl. 
  14. Mix until just smooth, being careful not to overman. 
  15. Frost the cake, then sprinkle on extra crushed pistachios. 
Recipe from the Costco Connection magazine.