Chocolate Bourbon Balls

Adapted from Mast Brothers Chocolate A Family Cookbook
makes 24 balls

4 cups Vanilla Wafer Cookies
1 cup Raw Pecans
1 cup Confectioner's sugar
1 Tablespoon Cocoa Powder
1/2 Cup Bourbon

Method:

1. Mix Cookies, pecans, 3/4 cup confectioner's sugar, cocoa powder in food processor.
2. Add Bourbon and combine.
3. Roll mixture into small balls.
4. Roll balls in remaining confectioner's sugar to coat.

Notes:

• This dessert has alcohol in it, please do NOT serve it to minors.
• I used Woodford Reserve Bourbon.  

Almond and Orange Florentines

Adapted from Ottolenghi The Cookbook

makes about 20

2 free-range egg whites

3/4 cup plus 1 Tablespoon confectioner's sugar

2 3/4 cup sliced raw almonds

grated zest of 1 orange

Method:

1. Preheat Oven at 300 degrees F. 

2. Use a heavy baking sheet and a silpat (lightly brush vegetable oil on parchment paper if you don't have a silpat). 

3. Put egg whites, confectioner's sugar, sliced almonds, and orange zest in a large mixing bowl.  Gently mix together.  Dip your hand in a bowl of cold water and pick up portions of the mix to make little mounds on lined pain, well spaced apart.

4. Using a fork, gently flatten each mound very thinly.  As thin as possible without creating too many gaps between almond slices.

5. Bake in oven for 12 to 15 minutes or until cookies are golden brown.  Allow cookies to cool before transferring it to a plate or sealed jar.  An Icing spatula works well.

Etti's Herb Salad

Adapted from Ottolenghi THE COOKBOOK

serves 6

2 cups cilantro leaves

1 1/4 cups flat-leaf parsley leaves
2 cups dill leaves
1 cup tarragon leaves
1 1/4 cups basil leaves
2 cups arugula leaves
3 1/2 Tablespoon unsalted butter
heaping 1 cup whole unskinned almonds
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoon lemon juice
1 Tablespoon olive oil

Method:

1. Gently immerse the herb leaves in cold water, be careful not to bruise them.  Drain in colander, then dry in a salad spinner or spreading them out on a clean kitchen towel.
2. Heat butter in a frying pan, add almonds, salt, and pepper.  Saute for 5 to 6 minutes over low to medium heat, until almonds are golden.  Reserve the butter left in pan.  Once the almonds cooled, coarsely chop them.
3.  Assemble the salad: Place the herbs in a large bowl, add almonds, cooking butter, lemon juice, and olive oil.  Toss gently and season to taste.  Serve immediately.

Notes:

• This salad is VERY labor intensive, BUT it is worth every minute. =)
• We like to use Earth Balance Vegan Butter.
• Marques de Valdueza Extra Virgin Olive Oil is perfect.

Heirloom Tomato Salad

Ingredients:

• Heirloom Tomatoes various colors
• Sunflower Sprouts
• local radishes (from Ann Arbor's Farmer's Market)
• Colavita Extra Virgin Olive Oil
• sea salt
• fresh ground black pepper (Teliicherry peppercorns)

Method:

1. Your design =)
2. Enjoy!

Arborio Stuffed Heirloom Tomatoes

adapted from Smitten Kitchen

Serves 6

Onion, garlic, red pepper flakes and Arborio rice

Basil and Parsley

Arborio Stuffed Heirloom Tomatoes served with Gordon Ramsay's Coriander, Ginger, and Chile Butter Chicken

My wife came across this recipe from Smitten Kitchen when we were thinking of what would go well with Coriander, Ginger, and Chile Butter Chicken.  I knew right away that I wanted to use Heirloom Tomatoes (since they are in season).  To me an important element of cooking is taking an ingredient and allowing its natural flavors to present itself.  You can use any tomato for the recipe, but I just love the natural beauty and clean flavor of the heirloom variety.  These came out amazing and delicious!  I hope you enjoyed them just as much as we did.

Ingredients:

• 6 medium to large Heirloom Tomatoes
• 1/2 cup Arborio Rice
• 3 Tbsp extra virgin olive oil
• sea salt
• red pepper flakes, to taste
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 6 Tbsp Parsley, Oregano and/or Basil, chopped
• Bread Crumbs, Panko 

Method:

1. Preheat the oven to 350 F, lightly coat an ovenproof baking dish with olive oil
2. Tomato Prep: Cut the tops off the tomatoes and scoop out tomato seeds and flesh into a large bowl.  I used a paring knife to make the initial cut on the tomatoes so that it'll be easier to scoop out the seeds.  
3. Lightly salt the inside of the hollowed out tomatoes, turn them upside down and allow the excess water to drain onto the plate.
4. Stuffing Prep: Using a food mill or blender - coarsely puree the tomato flesh/seeds.  
5. In a large pan, heat olive oil on medium.  Add onion, garlic, and red pepper flakes.  Sauté for 2 minutes.
6. Add Arborio rice and cook for 2-3 minutes, stirring occasionally to prevent burning.
7. Add tomato puree and bring to simmer, then reduce heat to medium-low.  Season with salt and cover pan with a lid.  Allow it to simmer for 10 to 15 minutes, stirring occasionally, until rice is par-cooked.  
8. Reassemble Tomatoes: Remove from heat, stir in 4 Tbsp of the herb mixture. Arrange tomatoes right-side up in baking pan.  Spoon mixture into tomatoes, leaving some room on top for the bread crumbs.  (Mix the remaining herbs with the bread crumbs, adding salt and black pepper)  
9. Bake, uncovered, for 30 minutes or until rice is finished cooking.  Serve hot. Enjoy!

Chickpea Edamame Salad

adapted from Cookie and Kate

serves 4 to 6

Ingredients:

• Two cans of Chickpeas, rinsed and drained
• 1 cup edamame* soybeans, shelled
• 1 cup roasted red and/or yellow peppers, diced
• 1/4 cup pitted kalamata olives, sliced 
• 1/2 cup grape tomatoes, sliced
• Small bunch of parsley, minced
• Scallions, chopped
• 2 clove garlic, minced
• Juice of 1/2 to 1 lemon 
• Zest of 1/2 lemon (optional)
• extra virgin olive oil
• salt and fresh ground black pepper

Method: 

1. In a large bowl, combine chickpeas, edamame, roasted peppers, kalamata olives, tomatoes, parsley, scallions, garlic, and lemon zest.
2. In a small bowl, whisk olive oil and lemon juice. Add fresh ground black pepper and salt to taste.  Then drizzle over salad and Enjoy!

Edamame Notes:

• We like 365 brand Edamame from Whole Foods Market.  Any brand will be fine. 
• Cooking instructions should be on the package.  If it is not, bring 4 to 6 cups of water to a boil, then add frozen edamame pods and bring to a boil again.  Cook for 4 to 6 minutes, drain and take edamame out of the shell.  
• They also have shelled edamame, that may be easier.  We like the shells because you can serve them by itself with a pinch of sea salt and it is delicious! 

Indian Inspired Chicken

Serves 2-3

Served with lemon garlic brussels sprouts!

Ingredients:

• 3 chicken breasts
• 2 tbsp lemon juice
• 4 cloves garlic, peeled and minced
• 2 tbsp. canola oil
• 1/2 inch piece of fresh ginger, peeled and cut into matchsticks
• 4 bay leaves
• 2 tsp. garam masala
• 1 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 1/4 tsp. cayenne pepper
• 1 fresh thai bird chili, finely sliced
• sea salt to taste
• ground black pepper to taste

Method:

1. Preheat oven to 350 degrees F.  Season chicken with sea salt, black pepper and olive oil.  Cook each side for 20-25 minutes.  Then set aside to cool.
2. In a large saute pan on medium high heat add 2 tbsp oil.  Then add ginger, garlic, bay leaves.  Stir.  Add chicken (sliced) once garlic starts to brown.
3. Turn to medium low heat, then add garam masala, cumin, tumeric, cayenne pepper, green chile and salt.
4. Add 2 tbsp. of water and cover.  Cook for 5 minutes. 
5. Stir in black pepper and lemon juice.