Spicy Fungus Salad

What You Need

150 gm snow fungus, soaked until soften

A
2 stalks wild ginger flower, finely sliced
3 stalks lemon grass, finely sliced
4 shallots, finely sliced
3 stalks coriander leaves, finely sliced
4 bird’s chilli, finely sliced

B
1 tablespoon cooking oil
2 tablespoons sugar or to taste
2 tablespoons limes juice
2 teaspoon MAGGI® Cukup Rasa
½ teaspoon pepper or to taste


Make It


1.Drain fungus and cut off the bottom stem. Boil for 20 minutes and drain dry.





2.In a bowl, toss ingredients A with fungus.





3.Stir in ingredients B and mix well.





Simple Tips from Nestlé

Good to know
Snow fungus, also known as white tree ear fungus, silver fungus and silver ear is quite similar to wood ear but it is white in color and almost transparent.

Good to remember
Good-quality snow fungus has a pale and yellowish-white color.


From www.nestle.com.my

Baked potato with a Bánh mì twist (Vietnamese Baked Potatoes Spuds)

The spuds:

4 large potatoes, preferably floury
coarse salt

The pickled veg:

125g carrot
125g daikon radish
300ml water
75ml rice vinegar
60g sugar
0.5 tsp salt

The Topping:
4 tblsp mayonnaise
2 tsp Asian fish sauce
1 tsp ground coriander
100g cucumber
1 small jalapeño chili (or substitute other fresh chili)
4 tblsp chopped fresh coriander
freshly ground black pepper

The Steps:

Preheat the oven to 200C.

Scrub the potatoes and dry them. Prick the skin all over using a fork or small knife.

Sprinkle a baking tray with some coarse salt, place the potatoes on the tray and bake until tender, which should take somewhere between an hour and an hour and a quarter, depending on size.

While the potatoes are baking, prepare the pickled veg: combine the water, rice vinegar, sugar and salt and stir to dissolve; peel and dice both the carrot and daikon, place in a small bowl and cover with the pickling liquid. Leave to stand for at least 30 minutes.

Combine the mayonnaise, fish sauce and ground coriander in a medium-sized bowl and set aside.

Dice the cucumber, chop the fresh coriander, finely chop the jalapeño.

When the potatoes are done, remove from the oven, cut each one in half, scoop out the cooked flesh and add to the bowl containing the mayonnaise mixture and mash the two together.

Drain the carrot and daikon, reserving some of the liquid.

Add the fresh coriander, jalapeño, cucumber, carrot and daikon to the mashed potato and stir to mix.

Check for salt and add more if it’s to your taste, along with a couple of twists of black pepper.

If you want a bit more of the pickle sweetness in the mash, you can stir a tblsp or two of the reserved pickle liquid into the potatoes.

Fill the baked potato shells with the mashed potato mixture and eat on their own or with other salads or maybe even with Greg’s bánh mì style roasted pork.

The Variations:

Add some spring onions next time and some lightly toasted and crushed peppercorns too.
Also could grate a little garlic into the mayonnaise if you felt so inclined.
You could try adding some crushed roasted peanuts.

The Results: Baked spuds for 4

From en.petitchef.com

Potato Skins

When you are peeling potatoes for mashed potatoes or stew or hash browns and the kids are driving you crazy wanting something to eat, try this snack!

Scrub the potatoes before peeling them and keep the peels in big pieces, as much as possible. This might be easier if you use a knife rather than a peeler.

Take the strips and sprinkle with salt, pepper, garlic powder, and onion powder--or any other spices you might like. Bake 10-12 minutes at 400 degrees, until slightly crisp. Sprinkle some grated cheese (we like cheddar) over the peels and return to the oven for a few more minutes.

Yum yum yum....


From www.cheapcooking.com

Pesto Stuffed Cherry Tomatoes

These are a great easy appetizer to make and travel well to potlucks!

1/2 cup fresh basil leaves
1/4 cup fresh parsley
1/4 cup grated Parmesan cheese
1/4 tsp salt
a few dashes of pepper
2 Tbs olive oil
1 clove garlic
1/2 cup ricotta cheese
20 cherry tomatoes

Use a food processor to blend together the basil, parsley, Parmesan, salt, pepper, olive oil and garlic.

Mix the pesto with the ricotta.

Make an X in the bottom of each tomato cherry almost to the top. Gently spread it open and scoop out the seeds and pulp. Spoon the pesto-ricotta mix into each tomato.


From www.cheapcooking.com

Whipped Salt Cod with Caviar on Steamed Potatoes

Recipe created by Lydia Shire

A dallop of the whipped salt cod, some sweet butter, a little caviar—all on top of a slice of al dente potato—makes for the perfect Christmas appetizer.

The fish will need to be soaked before preparing the dish, so start this recipe 1 to 2 days in advance.

Servings: Serves 10

Ingredients:

1 box (1 pound) salt cod
1 baking potato
4 large red-skinned potatoes (about 1 1/2 pounds)
3 cups milk
4 sprigs parsley
2 sprigs celery leaf
1 bay leaf
1 tsp. whole peppercorns
2 cloves garlic , peeled
1/4 tsp. salt
1/2 cup heavy cream
1/2 cup extra-virgin olive oil
Freshly ground black pepper , to taste
Squeeze of lemon (optional)
Unsalted butter , for serving (optional)
1 tin (4 ounces) Italian osetra or California estate caviar
2 Tbsp. chopped chives or 1 small red onion , finely chopped, for garnish

Directions:

Fill a large bowl with water. Add salt cod; cover and refrigerate 1 to 2 days, changing water occasionally. Rinse and drain cod; trim off and discard any dark meat (try to leave any soft bits of skin, especially near the belly of the fish, which add to the unctuousness of the final dish).

Preheat oven to 400°. Evenly pierce baking potato and place on baking sheet. Bake 40 minutes, or until fork-tender and cooked through. Immediately split open to allow steam to escape. Set aside to cool. Reduce oven temperature to 350°.

Meanwhile, place red potatoes in a steamer basket set in a large saucepan filled with 2 inches water. Bring water to a boil, cover and steam potatoes 20 minutes, or until tender when pierced. Remove pan from heat and drain; set aside and cover to keep warm.

In an ovenproof skillet, combine milk, parsley, celery sprigs, bay leaf, and peppercorns. Bring mixture to a simmer and immediately remove from heat. Arrange cod in skillet in a single layer; cover tightly with foil. Bake 10 to 12 minutes, or until fish just flakes with fork. Transfer to a cutting board, cover with foil, and set aside until cool enough to handle.

Meanwhile, peel baked potato. In the top of a double boiler, or in a large bowl set atop a pot filled with simmering water (bowl should not touch water), mash or rice potato until smooth. Remove bones from cod; discard. Using a sharp knife, chop cod against the grain. Add to potato in double boiler.

Smash garlic cloves with flat side of knife. Top with salt and mash together until paste forms. Add to double boiler, along with cream. Using an electric hand mixer, beat cod mixture at medium speed. Adding oil in a steady stream, continue whipping until creamy, about 2 minutes. Season to taste with pepper and lemon juice (if using). Cover to keep warm, stirring occasionally.

To serve, slice steamed potatoes into 1/2-inch-thick rounds. Spoon a small mound of whipped salt cod onto each potato round, top with a small dab of butter (if using) and caviar, and sprinkle with chives or red onion. Serve warm.

From Oprah.Com

Sea Scallops with Orange and Rosemary

Recipe created by Moira Hodgson

Perfectly seared scallops sautéed with fresh orange juice and julienned orange peel sit atop a helping of wild rice.

Servings: Serves 4–6

Ingredients:

3 Tbsp. olive oil
2 Tbsp. finely chopped shallots
16 dry-packed large sea scallops (about 1 3/4 pounds)
Flour , for dredging
Sea salt and freshly ground pepper
1/2 cup dry white wine , such as sauvignon blanc or Albariño
1 Tbsp. fresh lemon juice plus more lemon juice to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp. julienned orange peel , preferably organic
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary
Cooked wild rice , for serving

Directions:

Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

From Oprah.Com

Fresh Salmon Cakes

Created by Brooklyn Firefighter Keith Young

Servings: Serves 4

Ingredients:
• 1 pound skinless salmon fillet , cut into 1/2-inch chunks
• 3/4 cup crumbled Ritz crackers
• 1/4 cup heavy cream
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh dill
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 clove garlic , minced
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for garnish

Directions:

Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.

From Oprah.Com

Grilled Vegetable Salad with Chicken, Shrimp and Lobster

With its mix of vegetables, seafood and chicken, this salad is sure to have something to please every guest!

Servings: Makes 12 servings

Ingredients:

• 1/2 cup chopped red onion
• 2 tablespoons minced ginger
• 2 tablespoons grapeseed oil
• 2 cloves garlic , chopped
• 1 tablespoon chopped fresh thyme
• 4 boneless chicken breast halves with skin (preferably organic)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon grated lemon zest
• 1 clove garlic , chopped
• 12 jumbo shrimp , shelled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons champagne vinegar
• 2 tablespoons whole grain mustard
• 1 tablespoon honey (preferably organic)
• 2 tablespoons minced fresh basil
• 1 clove garlic , minced
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon Colman's dry English mustard
• 1/3 cup grapeseed oil
• 2 red or yellow bell peppers
• 2 plum tomatoes , halved
• 2 cobs fresh corn , husks removed
• 1 sweet onion , cut into 1/2-inch-thick slices
• 1 large yellow summer squash , cut lengthwise into 1/2-inch-thick slices
• 1 bunch asparagus , trimmed
• 1 ripe avocado , peeled and diced
• 13 ounces mixed greens
• 1 pound cooked lobster , diced into large pieces

Directions:

In a large bowl, combine onion, ginger, oil, garlic, and thyme. Add chicken; toss to coat. Cover and refrigerate at least 4 hours.

In a medium bowl, combine oil, thyme, lemon zest, and garlic. Add shrimp; toss to coat. Cover and refrigerate at least 4 hours.

In a bowl, whisk together vinegar, mustard, and honey with dry ingredients; add oil in a thin, steady stream, whisking until blended. Cover and refrigerate.

Preheat and oil grill. Cook bell peppers over medium-high heat until charred on all sides, about 10 minutes. Transfer to a plastic storage bag; seal. When cool, remove blistered skin with a small knife. Cut peppers in half; remove seeds; dice into large pieces. Transfer to a large bowl.

Meanwhile, grill tomatoes, corn, onion, squash, and asparagus until evenly charred; transfer vegetables to a large platter. Cut kernels from corncobs; transfer to bowl with bell peppers. Dice remaining grilled vegetables into large pieces; transfer to bowl with bell peppers. Add avocado and salt. Set aside.

Remove chicken from marinade, leaving as little marinade on chicken as possible. Season with salt and pepper. Place chicken skin side down on grill over medium-high heat and cook about 8 minutes. Turn and grill until chicken skin loses its pink color throughout, 6 to 8 minutes. Cool; dice into large pieces.

Remove shrimp from marinade, leaving as little marinade on the shrimp as possible. Season with salt and pepper. Grill 2 minutes per side until opaque.

In a large bowl, toss greens with vinaigrette until evenly coated. Divide among 12 serving plates. Arrange an equal amount of chicken and grilled vegetables on each plate. Garnish with lobster and shrimp.

From Oprah.Com

Poppy Seed-Crusted Cauliflower

By Colin Cowie

Add a little kick to your cauliflower with poppy seeds and peppers.

Servings: Serves 6

Ingredients:

• 5 tablespoons black or white poppy seeds
• 6 or 7 small dried hot red chilies , like Japone or Thai (3 stemmed, seeded, broken into pieces, and 3 or 4 whole chilies)
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 medium-size cauliflower (about 2 pounds), cut into 1/2-inch floret
• 3 tablespoons vegetable oil
• 1/2 teaspoon nigella seeds
• 2 bay leaves

Directions:

Grind poppy seeds and chili pieces in a spice or coffee grinder until they form a fine powder; transfer to a small bowl and mix with 6 tablespoons water to form a paste. Set aside.

In a medium bowl, combine turmeric, 1/2 teaspoon salt, and 1/2 teaspoon sugar; add cauliflower and toss until evenly coated. Set aside.

In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until it begins to brown in spots; remove with slotted spoon to baking sheet lined with paper towels.

Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot, add nigella seeds, bay leaves, and remaining whole chilies. Stir-fry 15 seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant; stir in cauliflower and remaining 1/2 teaspoon each salt and sugar until cauliflower is coated.

Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 6 minutes, stirring once or twice, until cauliflower is just tender and sauce is absorbed.

Note: White poppy seeds and nigella seeds (also known as kalonji or black onion seeds) are available at www.kalustyans.com.

From Oprah.Com

Watermelon Salad with Mint and Lime Dressing

By Peggy Knickerbocker

Use a combination of yellow and red watermelon to make this summer salad even more colorful. Or substitute ripe honeydew and cantaloupe. For a heartier salad, add a sprinkling of fresh feta; its flavor contrasts beautifully with the melons.

Servings: Serves 6 to 8

Ingredients:

• 8 to 10 cups ripe seedless watermelon , cut into bite-size pieces (one 5- to 6-pound watermelon)
• Sea salt , to taste
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup mint chiffonade
• 1/2 cup crumbled feta (optional)

Directions:

In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.

From Oprah.Com

Steamed Pacific Rim Dumplings with Minced Chicken

Created by Art Smith

Steaming makes Art Smith's tangy chicken dumplings more burstingly scrumptious.

Servings: Makes 40 dumplings

Ingredients:

Dipping sauce:
•3/4 cup reduced-sodium soy sauce
•1/4 cup rice wine vinegar
•1 tablespoon firmly packed brown sugar
•1 tablespoon minced fresh cilantro
•2 to 3 teaspoons Asian garlic chili paste
•1 clove garlic , minced

Minced chicken filling:
•2 tablespoons chicken broth
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon cornstarch , plus extra for dusting
•1 tablespoon sesame oil
•3 tablespoons minced scallions
•1 tablespoon minced garlic
•1/2 tablespoon minced ginger
•2 cups minced cooked chicken (light and dark meat)
•1/2 teaspoon salt
•1/8 teaspoon freshly ground pepper
•40 wonton skins

Directions:

To make dipping sauce: In a medium bowl, blend all ingredients.

To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.

Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.

From Oprah.Com

Tuna Tartare on Potato Chips

Created by Susan Spungen

A simple potato chip dressed in ruby red tuna tartare.

Servings: Serves 10


Ingredients:

•1/2 pound sushi-grade tuna , cut into 1/4" dice
•1 tablespoon snipped chives , plus more for garnish
•1 tablespoon toasted sesame oil
•2 teaspoons soy sauce
•Pinch of salt
•1/2 teaspoon grated lemon zest , plus more for garnish
•2 large bags premium-quality potato chips

Directions:

In a nonreactive bowl, combine tuna, 1 tablespoon chives, sesame oil, soy sauce, salt and 1/2 teaspoon zest. Cover and marinate 1 hour in refrigerator.

To serve, spoon 1 teaspoon tuna mixture onto each chip. Garnish with remaining chives and zest.

From Oprah.Com

Chinese Chicken Salad in Lettuce Cups

Created by Susan Spungen

A twist on the ordinary salad!

Servings: Serves 10

Ingredients:

•1/4 cup rice wine vinegar
•3 tablespoons peanut oil
•2 tablespoons toasted sesame oil
•1 1/2 tablespoons honey
•2 teaspoons dry mustard
•1 teaspoon soy sauce
•1/2 teaspoon salt
•1 whole boneless skinless chicken breast
•5 to 7 large leaves of Napa cabbage , shredded
•1 red bell pepper , sliced into 1" strips
•4 scallions , thinly sliced
•1 tablespoon chopped cilantro
•3 heads Boston lettuce , leaves separated
•1 tablespoon black sesame seeds

Directions:

In a blender, emulsify vinegar, both oils, honey, mustard, soy sauce and salt.

Place chicken in a pot of cold water and bring to a boil. Turn down heat and simmer 5 minutes. Remove from heat, cover and let stand 10 minutes. Remove chicken from pot and cool.

Shred the chicken and place it in a bowl with cabbage, bell pepper, scallions and cilantro. Toss with emulsified dressing. Cover and marinate in refrigerator for at least 30 minutes.

To serve, spoon 2 tablespoons of chicken salad into each lettuce leaf. Sprinkle with sesame seeds.

From Oprah.Com

Roasted Potatoes with Caviar

Created by Susan Spungen

Topped with caviar, these potatoes grab the spotlight.

Servings: Serves 10

Ingredients:

•30 bite-size potatoes
•1/4 teaspoon salt
•1 tablespoon extra-virgin olive oil
•3 ounces creme fraiche
•1 1/2 ounces caviar

Directions:

Preheat oven to 450°. In a bowl, toss potatoes, salt and olive oil.

Trim a small slice from each potato. Stand the potatoes on a baking sheet and roast in oven until just tender, 15 to 20 minutes. Let cool.

Using a paring knife or a small spoon, hollow out the top third of each potato. Fill each with 1/2 teaspoon crème fraîche and top with 1/4 teaspoon caviar.

From Oprah.Com

Heirloom Tomatoes with Gin, Juniper, Basil, and Black Bread

Recipe created by Jeremy Fox

Heirloom tomatoes combined with juniper, basil, gin, and black bread create an explosively flavorful salad.

Servings: Serves 4

Ingredients:

2 pounds assorted heirloom tomatoes , cored and cut into large chunks
1/2 cup gin (must be high quality, such as No. 209 or Hendrick's)
1/4 tsp. finely ground juniper berries ; available at TheSpiceHouse.com
2 thinly sliced shallots
2 cloves garlic , peeled and finely grated
1 Tbsp. balsamic vinegar , plus more to taste
1 tsp. sea salt , plus more to taste
1/2 bunch of basil
8 thin slices pumpernickel bread
Extra-virgin olive oil
Freshly ground pepper
Directions:

In a bowl, gently combine tomatoes, gin, juniper berries, shallots, garlic, vinegar, and sea salt. Pick unbruised whole leaves (about 20) from basil to reserve as a garnish; store in a cool place. Add rest of basil, including stems, to the bowl. Let tomatoes marinate for 1 to 2 hours.

Preheat oven to 225°. Arrange bread slices on a baking sheet and brush with olive oil; add a pinch of sea salt. Dry in oven until crisp, about 20 minutes.

Adjust seasoning of tomatoes with more salt or balsamic vinegar to taste; break toasted bread into small pieces. To serve, divide tomatoes and bread evenly among 4 plates. Drizzle generously with olive oil, garnish with reserved basil leaves, and add salt and pepper to taste.

From Oprah.Com

Green Bean and Plum Salad

Recipe created by Jeremy Fox

Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto, and Parmigiano-Reggiano cheese.

Servings: Serves 4

Ingredients:

1 pound green beans , ends trimmed
1 cup basil leaves , plus more for garnish (optional)
3 Tbsp. toasted and lightly salted almonds , preferably Marcona
1 clove garlic , peeled
1/4 cup extra-virgin olive oil , plus more for garnish (optional)
1 ounce Parmigiano-Reggiano cheese (half finely grated, half shaved)
Sea salt and freshly ground pepper
5 plums , preferably Santa Rosa, halved, pitted, and cut into 1/8-inch-thick slices
1 1/2 Tbsp. lemon juice
Zest of 1 lemon
Balsamic vinegar , for garnish (optional)
Directions:

Bring a large pot of salted water to a boil, and prepare an ice bath in a large bowl. Add green beans to boiling water; cook until just tender, 2 to 3 minutes. Drain, then transfer to ice bath until well chilled; drain again and set aside.

To make pesto: Put basil, almonds, and garlic in a food processor. Pulse to form a paste; with motor running, drizzle in oil. Transfer to a large bowl. Stir in grated cheese; add salt and pepper to taste.

Divide plums among 4 plates, arranging them in a circle on each and overlapping them slightly. Spoon 1/4 of pesto in small dollops over plums; set plates aside.

Add green beans, lemon juice, and salt and pepper to bowl with remaining pesto and toss well to coat. Arrange green beans on top of plums, then top with shaved cheese and lemon zest. Garnish with basil leaves, olive oil, and drops of balsamic vinegar; serve.

From Oprah.Com

"Carta da Musica" Flatbread with Arugula and Truffled Pecorino

Recipe created by Jeremy and Deanie Fox

This crispy, Sicilian-style flatbread—whose name literally translates to "sheet music," underscoring its thinness—is layered with toppings like peppery arugula and truffle-spiked Pecorino (although regular Pecorino is also delicious).

Servings: Serves 8

Ingredients:

Nonstick cooking spray
3/4 tsp. active dry yeast
Kosher salt
3 1/2 cups durum flour (not semolina flour); available at KingArthurFlour.com
2 Tbsp. olive oil
1 tsp. chopped rosemary
1/4 tsp. red pepper flakes
1/2 pound baby arugula
1/3 pound Pecorino cheese , preferably studded with black truffle, shaved; available at igourmet.com

Directions:

Lightly grease a large sheet tray with cooking spray; set aside. Put cup warm water (100° to 110°) into a small bowl. Add yeast; stir and set aside for 2 minutes. Meanwhile, put 1/2 cup warm water (100° to 110°) and 2 teaspoons salt into a large bowl; set aside. Add yeast mixture and flour to bowl with salt water and stir into a rough dough. Turn out onto a floured surface and knead until smooth and soft, about 5 minutes. (Alternately, skip the kneading and mix on medium speed in a stand mixer, fitted with the dough hook attachment, for the same amount of time.)

Shape dough into eight (3 to 3 1/2 ounces) balls and transfer to prepared sheet tray. Spray dough lightly with cooking spray, then cover with plastic wrap and set aside until softened and almost doubled in size, about 3 hours.

Arrange a large pizza stone in the oven, then preheat oven to 500°. Working with one ball of dough at a time, gently roll out into an 8- to 9-inch circle, being careful not to crease or tear holes in the dough. (If creased, torn, or pressed too firmly, dough won't inflate when baked.) Carefully arrange the first dough circle on pizza stone and bake until dough inflates, 1 to 2 minutes. Transfer to a large plate and use scissors to cut around the center of the puffed flatbread, separating the top and bottom layers. Reassemble flatbread by laying the top piece on bottom piece; wrap it in a clean kitchen towel and place a heavy plate on top. Repeat rolling, baking, and cutting process with remaining dough. Put each new flatbread on top of the previous one, replace the towel, and top stack with the heavy plate.

Reduce oven temperature to 250°. Arrange flatbreads in a single layer on two large baking sheets and bake, flipping occasionally, until dried out, about 1 hour.

When ready to serve, heat oven to 500°. Brush flatbreads all over with oil and sprinkle with salt to taste, rosemary, and pepper flakes. Bake, flipping once, until golden brown and crisp, 3 to 5 minutes.

Cut each flatbread in half; top all with arugula and shaved Pecorino. Arrange 2 slices per plate; serve.

From Oprah.Com

Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli (Entrée)

Recipe created by Cindy Pawlcyn

Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.

Servings: Serves 6

Ingredients:

Halibut:
•9 baby (cocktail) artichokes
•12 new potatoes
•Juice of 2 lemons
•6 (6-ounce) halibut fillets
•Sea salt and freshly ground pepper
•6 medium or 3 large hoja santa leaves , blanched, tough stems removed
•3 Tbsp. olive oil , plus more for grilling
•1 large or 2 small leeks , sliced lengthwise and quartered
•4 thinly sliced scallions
•Grated zest of 1 lemon
•1/4 cup chopped flat-leaf parsley , loosely packed

Spring garlic aioli:
•1 Tbsp. lemon juice
•1 bulb green garlic , tough outer layer removed
•2 egg yolks
•Salt and freshly ground pepper
•3/4 cup olive oil

Directions:

Note: Hoja santa leaves can be purchased at Latin markets, or substitute chard, fig, or grape leaves.

To make halibut: Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside.

Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or sauté with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness.

While halibut is cooking, heat olive oil in a large sauté pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper.

To make spring garlic aioli: In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired.

To serve, arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.

From Oprah.Com

Glazed Carrots and Apricots with Pine Nuts and Mint (Entrée)

Recipe created by Heidi Johansen

Carrots glazed in apricot jam are tossed with fresh apricots, pine nuts, and mint leaves, and served over grains. This summer side dish is a part of the summer fruit menu.

Servings: Serves 4–6

Ingredients:
•3 Tbsp. pine nuts
•3 Tbsp. unsalted butter
•2 Tbsp. apricot jam
•1 Tbsp. sugar
•2 tsp. sherry vinegar
•1 tsp. kosher salt
•1/4 tsp. cinnamon
•1 1/2 pounds medium-sized carrots (about 7), peeled and sliced on the bias into 2-inch pieces
•7 ripe apricots , quartered
•3 scallions , finely sliced on the bias, white and light green parts only
•1/4 cup fresh mint leaves , plus sprigs for garnish (optional)

Directions:

In a small skillet over medium-high heat, toast pine nuts until golden, about 3 minutes, shaking pan to ensure even cooking. Set aside.

Melt butter in a medium saucepan over medium heat. Stir in jam, sugar, vinegar, salt, cinnamon, and 3/4 cup water, and bring to a simmer. Add carrots; bring to a simmer, then cook, covered, 10 minutes. Increase heat to medium high, uncover, and continue cooking, swirling pan to ensure even cooking, until liquid has reduced to a glaze and carrots are tender, about 5 minutes more.

Remove from heat, add apricots, and stir well to coat with glaze. Transfer to a serving dish and sprinkle with pine nuts, scallions, and mint.

Garnish with mint sprigs. Serve immediately.

Note: Serve this with quinoa or brown rice.

From Oprah.Com

Plum Chutney (Starter)

Recipe created by Heidi Johansen

A perfect foil to grilled sausages, chicken chops, charcuterie, or cheese, this fresh summer chutney is simmered with rosemary, balsamic vinegar, and spices. If you prefer a smoother chutney, cut the plums into smaller pieces at the beginning.

This recipe is a part of the summer fruit menu.


Servings: Makes about 4 cups

Ingredients:
•1/2 tsp. freshly ground black pepper
•1/4 tsp. cinnamon
•1/4 tsp. dry mustard powder
•1/8 tsp. ground cloves
•1 bay leaf , fresh or dried
•2 sprigs (each about 3 inches) fresh rosemary
•1/2 cup balsamic vinegar
•1/2 cup sugar
•1 tsp. kosher salt
•7 ripe red plums , quartered

Directions:

In a medium saucepan, cook all ingredients except plums over medium-high heat, stirring, until sugar dissolves and mixture comes to a boil. Lower heat to medium-low. Add plums and cook, stirring occasionally, until plums have softened and chutney has thickened, about 25 minutes. Remove bay leaf. Let cool; store in an airtight container for up to 1 week.

From Oprah.Com