- 1/2 cup butter melted
- 1 16 ounce package cottage cheese
- 2 cups Monterey Jack cheese
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 4 ounce can diced green chiles
- 1/2 teaspoon salt
- 10 large eggs lightly beaten
In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don’t have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.
In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.
In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.
To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.
While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.
Mix the squash, caramelized onions, cheese and herbs together in a bowl.
To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.
Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.
Combine the crema ingredients in a blender and puree until smooth. Set aside.
Heat oven to 375. Spread the panko in an even layer on a jelly roll pan. Bake for 5-7 minutes, giving the pan a gentle shake halfway through until the panko is toasted and a deep golden brown (be careful that it doesn’t burn). Note: to make the panko even crispier, toss the panko it with 1 tablespoon of oil before toasting it.
Transfer the panko to a medium bowl. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk until combined.
Whisk an egg in a small bowl. Dip a piece of fish in the egg and coat all sides. Then transfer the fish to the panko mixture and gently press it on so the fish is coated on all sides. Transfer the fish to a parchment lined baking sheet.
Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145. Transfer to a wire rack, then use a for to roughly flake the fish into smaller pieces.
Fill warm tortillas with slaw, fish, crema, avocados and any desired toppings.
In a large bowl, mix olive oil through limes to fully combine. Add chicken thighs to marinade and toss together to coat. Cover and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium high heat. Add the chicken and cook until done, about 5-7 minutes per side. Transfer chicken to cutting board and cut into bite sized chunks. Serve in warm tortillas with salsa and cheese.