Garlicky Buttered Beans

Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
Garlicky Buttered Beans
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
    Garlicky Buttered Beans
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
      2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
      3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
      Recipe Notes

      -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

      Tomato and Roasted Garlic Pie


      Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
      Tomato and Roasted Garlic Pie
      Print Recipe
        Servings
        1 9" diameter pie
        Servings
        1 9" diameter pie
        Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
        Tomato and Roasted Garlic Pie
        Print Recipe
          Servings
          1 9" diameter pie
          Servings
          1 9" diameter pie
          Ingredients
          Servings: 9" diameter pie
          Instructions
          1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
          2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
          3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
          4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
          5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
          Recipe Notes

          -You can substitute the Taleggio cheese for Fontina cheese.

          -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

           

          -

          Mango Chipotle Glazed Salmon

          Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
          Mango Chipotle Glazed Salmon
          Print Recipe
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
            Mango Chipotle Glazed Salmon
            Print Recipe
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Ingredients
              Salmon
              Mango Salsa
              Servings: people
              Instructions
              Salmon
              1. Soak cedar plank for a minimum of 60 minutes.
              2. While the cedar plank is soaking make the salsa and glaze.
              3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
              4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
              5. Preheat grill to 400°F.
              6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
              7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
              8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
              Mango Salsa
              1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

              Lemon Cream Mini Pavlovas

              Lemon Cream Mini Pavlovas
              Print Recipe
                Servings Prep Time
                8 people 30-40 minutes
                Cook Time Passive Time
                80 minutes 1+ hours
                Servings Prep Time
                8 people 30-40 minutes
                Cook Time Passive Time
                80 minutes 1+ hours
                Lemon Cream Mini Pavlovas
                Print Recipe
                  Servings Prep Time
                  8 people 30-40 minutes
                  Cook Time Passive Time
                  80 minutes 1+ hours
                  Servings Prep Time
                  8 people 30-40 minutes
                  Cook Time Passive Time
                  80 minutes 1+ hours
                  Ingredients
                  Mini Pavlovas
                  Lemon Cream
                  Servings: people
                  Instructions
                  Mini Pavlovas
                  1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
                  2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
                  3. Add vanilla and whip to combine.
                  4. Sift cornstarch over the meringue and fold to combine.
                  5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
                  6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
                  7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
                  Lemon Cream
                  1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
                  2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
                  3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
                  Recipe Notes

                  -Using egg whites at room temperature will result in more volume.

                  -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

                  Spinach and Artichoke Gnocchi Gratin

                  Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                  Spinach and Artichoke Gnocchi Gratin
                  Print Recipe
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                    Spinach and Artichoke Gnocchi Gratin
                    Print Recipe
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Ingredients
                      Gnocchi
                      Servings: people
                      Instructions
                      Gnocchi
                      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
                      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
                      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
                      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
                      Sauce
                      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
                      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
                      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
                      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
                      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
                      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
                      Recipe Notes

                      A single casserole dish can be used instead of individual cocotte dishes if desired.

                      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.