Date Bars with Cardamom, Mace and Orange Flower Water

I recently discovered that I no longer fear Indian food. I have been experimenting with cardamom and other India-centric flavors and thought date bars would be a great vehicle for this new-found love. Fragrant and hearty, these treats go well with coffee, tea or as a dessert. Powdered sugar can be applied if desired, but it’s certainly not required.

Date Bars with Cardamom, Mace and Orange Flower Water
by Louise Chiffonade Brescia

Filling:
1 1/2 pounds dates, roughly chopped
10 ounces orange juice
10 ounces water
1/2 teaspoon The Spice House Orange Flower Water
2 Tablespoons orange zest shreds
1 teaspoon lemon juice
1/3 cup brown sugar
Pinch of salt

Crust:
3 cups oats
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon The Spice House Cardamom
1/4 teaspoon The Spice House Mace
1/2 teaspoon cinnamon
2 cups brown sugar
1 1/2 cups unsalted butter, cold, cut into small cubes
1 cup roughly chopped pistachio meats (for top crust)

15 x 10 x 2 glass baking pan sprayed with vegetable spray. (For thicker bars, use a 13 x 9 x 2 pan.)

Prepare filling. In a small saucepan bring to a boil the filling ingredients. Lower to a simmer and cook, stirring occasionally, about 12-15 minutes, or until dates are soft and most of the liquid is absorbed. Pulse the date mixture in a food processor until spreadable consistency, but do not liquefy. Set aside to cool.

Preheat oven to 350°F.

Prepare crust. In a large bowl, whisk together the oats, flour, salt, baking soda, cardamom, mace, cinnamon and brown sugar. Rub in the butter with hands until mixture is crumbly. Press half of crust mixture into the bottom and about 1/2” up the sides of the prepared pan. Toss chopped pistachios with remaining crumbs and set aside.

Spread cooled filling evenly on crust. Distribute remaining crumb mixture over top of the date filling. Bake in the preheated 350°F oven 30-40 minutes or until golden brown on top. Allow to cool completely before cutting into bars. Store any leftover bars in a single layer in a plastic container with a tight fitting seal.

Cutting Tip: A metal bench scraper is a very effective tool to use when cutting these bars. Score by pressing the bench scraper gently into the bars to mark the portions. Using the score marks as a guide, firmly press the bench scraper all the way until it touches the baking pan. The cuts will be clean and complete.

Chiffy’s Chocolate Chip Scones with Cake Spice

We’ve all tasted or at least seen cloyingly sweet scones from a national coffee chain covered in a thick shell of sugary glaze – well, these aren’t them. A delicate balance is somehow achieved to create a treat with a touch of sweetness; and a modicum of decadence is added by the semi-sweet chocolate chips. The cream cheese puts these scones over the top, ensuring moistness and richness. Perfect with coffee or tea, or as a late night snack, should you have leftovers from breakfast.

Chiffy’s Chocolate Chip Scones with Cake Spice
by Louise Chiffonade Brescia

3 1/2 cups flour
3/4 cup sugar
2 Tablespoons baking powder
1/2 teaspoon salt
1 Tablespoon The Spice House Cake Spice
8 Tablespoons cold unsalted butter in small cubes
2/3 cup milk
2 eggs
1 teaspoon vanilla
1 cup whole peeled hazelnuts
1 1/2 cups semi-sweet chocolate chips

For Filling:
8 ounces cream cheese
1/2 teaspoon The Spice House Cake Spice
1 Tablespoon brown sugar

For Topping:
1 Tablespoon milk
2 Tablespoons turbinado sugar

Place oven rack in center of oven. Preheat oven to 375ºF (350ºF convection). Whisk dry ingredients in a large bowl. With fingers, rub in the butter until it is well distributed. The mixture will appear dry.

Pour 2/3 cup milk into a 2 cup glass measure. Add the eggs and vanilla to the cup and whisk or stir thoroughly with fork.

Stir the wet ingredients into the dry using a rubber spatula. Mix these ingredients until just incorporated. Mix in the hazelnuts and chocolate chips with the rubber spatula. Switching to hands, knead this mixture gently in the bowl, turning the bowl while kneading. Divide the dough in two.

On a cookie sheet lined with parchment, form half the dough into a round 7” in diameter and 1” thick. Using fingers, press the 8 ounce brick of cream cheese into a round and place it on the round of scone dough leaving a border of approximately 3/4”. Sprinkle the cream cheese mixture with Cake Spice and crumble the brown sugar over the cream cheese. Using an offset spatula, gently press the brown sugar into the cream cheese, distributing it as evenly as possible. Top the base with the remaining dough round, sealing the edges well. Alternatively, form the dough into a flat log approximately 12” long, starting with half the dough. With fingers, work the cream cheese into a long bar and press into the flat log of scone dough. Add the spice and brown sugar as above. Top the log with the remaining scone dough, sealing the edges well.

Brush the dough with 1 Tablespoon milk and sprinkle with turbinado sugar. For the round assembly, cut the dough using a metal bench scraper or other straight edge tool into 8 wedges, gently moving each scone away from the others. In the case of a log assembly (which I find easier), cut triangles by holding a bench scraper at a 45 degree angle and plunging it into the dough creating a wedge, then moving the scone a few inches from the others. Continue cutting scones into wedges, moving scones away from one another.

Bake in 375ºF (350ºF convection) oven for 12 minutes. Rotate pan and bake another 12-15 minutes or until nicely risen and light golden brown.

If you must gild the lily, a drizzle of melted chocolate can be applied over the scones. Wrap leftovers individually in plastic wrap.

Shrimp Potstickers featuring Jay D’s Louisiana Barbecue Sauce

Years ago I had a small restaurant in southwest Colorado. It featured ethnic cuisine which was in limited supply in our town. I served Asian potstickers made with pork and a dipping sauce on the side. They were my best selling dish. Potstickers may not be the first dish that pops into your head when you think of a barbecue-style sauce – and this became even more far-flung when I decided shrimp should be featured in the filling. This is what happens with Jay D’s sauces. They are like culinary starter fluid for the imagination. You hold this flask of imagination in your hand and before you know it… 3-2-1-GO!

Shrimp Potstickers featuring Jay D’s Louisiana Barbecue Sauce
by Louise Chiffonade Brescia
Makes 12 Potstickers

6 extra large or jumbo shrimp
1/4 cup finely diced (brunoise) carrots
1/4 cup finely diced (brunoise) sweet red bell pepper
2 Tablespoons finely diced cilantro
1 clove garlic, smashed to a paste
Pinch of salt and pepper
1/3 cup Jay D's Louisiana Barbecue Sauce
12 dumpling wrappers (plus a few extra in case of rips or tears)
4 Tablespoons vegetable oil, divided
Have ready a small cup of water for sealing the dumplings.

Finely mince the shrimp and add to a medium/small mixing bowl. Add the carrot brunoise, red pepper brunoise, cilantro, garlic paste and a pinch of salt and pepper. Add Jay D’s Louisiana Barbecue Sauce and mix thoroughly.

Lay out one dumpling wrapper in a diamond pattern with one point closest to you. Wet the outer 1/2” of the entire wrapper. Using a slightly rounded tablespoon, add filling to the center of the dumpling wrapper (do not overfill). Fold the wrapper, meeting the top and bottom corners. Carefully press the sides to seal. Slightly flatten the bottom of the potsticker. Hold on a board or plate until ready to cook. Repeat with remaining wrappers and filling.

To cook potstickers:

Have ready about 1/3 cup of water.

Heat 2 Tablespoons of vegetable oil in a small sauté pan with a tight fitting lid. Place 6 potstickers into the pan. Cook approximately 1-2 minutes, or until a crust forms on the bottom of the potstickers. With the lid of the pan in one hand and the cup of water in the other, quickly pour water into the pan and IMMEDIATELY cover with the pan lid. Reduce heat slightly and cook about 3-4 minutes, shaking the pan occasionally. Repeat with remaining potstickers and serve hot. Additional Jay D’s Louisiana Barbecue Sauce can be offered for dipping.

Mustard BBQ Egg Rolls

Barbecue sauce has been around since almost immediately after the invention of the grill. Just when you think nothing could possibly be “new,” along comes Jay D’s line of sauces. Tangy and full of flavor, they lend themselves to all kinds of inventive foods. This recipe for BBQ Chicken Egg Rolls is a perfect example of thinking outside the…drumstick.

Mustard BBQ Egg Rolls
by Louise Chiffonade Brescia
Makes 8 Rolls

3/4 pound chicken tenders
2 Tablespoons corn oil
Pinch of salt and pepper
1/2 cup Jay D's Louisiana Molasses Mustard, divided
1 ear of grilled corn
1 Tablespoon grated ginger
1/4 cup chopped red onion
1/4 cup finely diced red bell pepper
1/2 cup shredded napa cabbage
1/4 cup chopped cilantro
1 ripe Haas avocado
8 egg roll wrappers (plus a few extras in case of rips or tears)
2 quarts vegetable oil for deep frying

Brush chicken tenders with oil and sprinkle with salt and pepper. Heat a grill pan over medium-high heat, fire up George Foreman grill (or use backyard grill). Cook chicken on both sides for approximately 3 minutes per side. Brush each tender with Jay D’s Louisiana Molasses Mustard sauce and cook another 2 minutes, repeating on other side. Set chicken aside.

Strip kernels off corn cob into a medium mixing bowl. Add to the bowl the grated ginger, onion, pepper, cabbage and cilantro. Slice chicken tenders into 1/4" pieces. Add to the vegetable mixture with the remaining sauce and combine well.

Heat the oil in a saucepan to 350°F degrees F. Have ready a small cup of water. Slice the avocado and have it ready.

On a cutting board, lay out one of the eggroll wrappers in a “diamond” shape, with one corner facing you. Brush the outer inch of the wrapper with water with a brush or finger. Place 1/4 cup of the chicken mixture into the center of the wrapper and form the filling into a log. Add one slice of avocado. Bring the point of the eggroll wrapper closest to you up over the filling and pack down the filling slightly. Bring each of the right and left points of the wrapper over the log and press to seal. Roll the log up and make sure there are no gaps in the wrapper. Set aside on, seam side down. Repeat with remaining wrappers and filling.

Carefully lower one or two egg rolls at a time into the oil. Fry 1-2 minutes on each side. Set aside on paper towels to drain. Serve immediately or keep warm in a 250°F oven. Additional sauce can be offered for dipping.

Chai Rice Pudding

As a person who was previously rice-challenged, the Instant Pot has not only allowed me to make great rice at dinner time, but it’s given me the courage to experiment! Chai flavors perfume this creamy rice pudding made in record time in the Instant Pot, using the sauté and manual high pressure functions. It no longer requires hours of forethought to enjoy wonderful, homemade rice pudding with an Indian flair. Arborio rice gives the pudding a lovely “toothiness” while the custard ensures silkiness. Enjoy with whipped cream on top, if desired.

Chai Rice Pudding
by Louise Chiffonade Brescia

For spice mixture:
4 whole cardamom pods
3 whole cloves
3 black peppercorns
1/2 teaspoon whole coriander seeds
1 star anise
1 1/2-inch piece fresh ginger, peeled, grated on a rasp
1 teaspoon cinnamon

For the pudding:

1 cup Arborio rice
4 cups whole milk
1 13.5-ounce can coconut milk
1/2 cup sugar
3/4 teaspoon kosher salt
2 egg yolks
1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped apricots
1 cup whole shelled pistachios
(Ground cinnamon for sprinkling on each serving)
(Additional pistachios for garnish)

Prepare Spice Mixture: Place all spices except grated ginger and cinnamon in a spice grinder and grind finely. Pour into a small bowl or saucer and add the grated ginger and cinnamon. Cover and set aside.

In the Instant Pot liner, combine Arborio rice, whole milk, coconut milk, sugar and salt. Select sauté function and bring to a boil, stirring constantly until sugar is dissolved, about 3-4 minutes. Once the rice mixture comes to a boil, stir in the spices and place the cover on the IP. Select manual (high) pressure and set timer for 18 minutes. In the meantime, whisk egg yolks with heavy cream and set aside.

When the beep sounds, allow mixture to rest 10 minutes and then release residual pressure. Remove the lid, stir the rice mixture thoroughly. Turn off the Instant Pot, add the egg mixture, vanilla and apricots, and pistachios, stirring constantly, and continue stirring for two minutes being sure to reach all sectors of the pot. Cover the pot and allow the mixture to rest 10 minutes. Stir before serving. Sprinkle each portion with ground cinnamon and extra pistachios, if desired.

Yield: 8 one-cup portions

Orange Infused Chocolate Cheesecake

As a professional cheesecake baker, I must admit I was skeptical about the ability of the Instant Pot to recreate the creamy denseness of my traditionally baked cheesecakes. A seven-inch cake baked in a slow oven will take 60 to 90 minutes. My research told me an Instant Pot cheesecake would take between 30 and 40 minutes. I shook my head and hoped for the best.

When I cut into the cheesecake prepared in the Instant Pot, I was dumbfounded (and delighted!) by the smooth texture and creaminess of the end product. All in 40 minutes.

Orange Infused Chocolate Cheesecake
by Louise Chiffonade Brescia

For the crust:

8 Tablespoons butter, melted
1 1/3 cups chocolate graham cracker crumbs, about 1 1/2 sleeves finely ground

For the filling:
24 ounces cream cheese at room temperature
3/4 granulated sugar
2 Tablespoons cocoa powder
2 Tablespoons corn starch
1/2 teaspoon vanilla
1 Tablespoon orange blossom water*
2 Tablespoons grated orange rind
3/4 cup melted semi-sweet chocolate, slightly cooled
3 eggs
2 Tablespoons heavy cream

For the ganache:
1/4 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

Chocolate shavings (optional)

Prepare Instant Pot:

Remove handles from trivet. Place trivet at the bottom of the Instant Pot. Pour in 2 cups water.

Prepare crust:
Cut strips of parchment paper to fit the inside of the springform pan. Spray the springform pan thoroughly with no-stick spray. Press the parchment strips onto the inside walls of the springform pan and spray again. Combine melted butter and graham cracker crumbs thoroughly. Press the crust into the bottom and slightly up the sides of the springform pan. Wrap the bottom of the springform in a double thickness of heavy duty foil that is large enough to reach 1” above the springform sides. (This will help to remove the pan from the Instant Pot.) Set prepared springform aside.

Prepare filling:
In the bowl of a food processor, place the room temperature cream cheese, sugar, cocoa, corn starch, vanilla, orange blossom water and orange rind. Blend this mixture until thoroughly combined, a total of about 5 minutes; scraping down the sides occasionally. Add the melted chocolate and blend again, approximately 1 minute or until thoroughly combined. Mix together the eggs and cream in a cup measure and combine with a fork. Pour this mixture into the food processor and combine only long enough to blend into the cream cheese mixture. Scrape down sides and blend again about 30 seconds or 3-4 pulses. Pour filling mixture into prepared pan. Rap the pan evenly on a hard surface to dislodge any air bubbles.

Place springform into Instant Pot. Set for 40 minutes on high pressure with natural pressure release.

Gently and carefully blot any water that accumulates on top of the cake with a paper towel. Remove cake from Instant Pot using the excess foil “collar” and place on counter to cool completely, approximately one hour. Without removing the foil, wrap loosely in plastic and place in refrigerator. (Can be prepared one day in advance up to this stage. Refrigerate until ready to complete assembly.)

For service:
Blot any condensation with a paper towel. Remove foil from around cake and remove cake from springform. Carefully peel off parchment strips from sides of cake.

Prepare ganache:
Heat cream in a small saucepan until almost bubbling. Remove the pan from heat and pour in semi-sweet chips. Whisk until chocolate is melted. Allow ganache to cool slightly. Place cake on a pedestal or serving platter. Pour ganache on cake. Sprinkle chocolate shavings (if using) over cake and/or pedestal.

Use a thin, sharp knife (such as a boning knife) to cleanly slice cheesecake. Small portions are advised as the cake is intensely chocolate, intensely orange and very dense.

*Orange blossom water can be found at middle eastern groceries.

Golden Grahams Apple Crisp

Crisps and cobblers have always held a special place in my heart due to their homey-ness and customizability. Portion size is always negotiable, further lending to their appeal. The texture given to this crisp by tasty Golden Grahams Cereal makes it especially enjoyable. Gild the lily if you like with ice cream or powdered sugar (or both), or just enjoy the crisp as a warm reminder that cereal is not just for breakfast anymore.

Golden Grahams Apple Crisp
by Louise Chiffonade Brescia

Crust:
1 cup walnuts
3 Tablespoons room-temperature unsalted butter
1 cup Golden Grahams Cereal

Filling:
2 Tablespoons unsalted butter
12 small apples such as Granny Smith or Gala, or a mix of the two
1/2 cup Craisins
1 pinch Kosher salt
1/2 teaspoon cinnamon
3 Tablespoons brown sugar
2 Tablespoons brandy (or apple juice or cider for non-alcoholic version)

Topping:
1 cup chopped walnuts
2 cups Golden Grahams Cereal
3 Tablespoons melted unsalted butter
1 Tablespoon brown sugar
1/2 teaspoon cinnamon
5 Tablespoons ice cold unsalted butter cut into small dice

Have ready:
 A 9.5” glass pie plate

To prepare crust:
To the bowl of a food processor, add walnuts and butter. Pulse until walnuts are roughly chopped. Add Golden Grahams Cereal and pulse until cereal is well chopped. Spray pie plate with vegetable spray. Press crust ingredients into pie plate and set aside.

To prepare filling:
In a sauté pan large enough to hold all filling ingredients, melt butter over low heat. Peel and core apples, cut into wedges, then cut each wedge into 3 chunks; working quickly to prevent browning. Add apple chunks and Craisins to melted butter. Add salt, cinnamon and brown sugar, stirring well. Cook and stir until apples have softened but still hold their shape, about 8-10 minutes. Pour in brandy, stir, remove filling from heat.

To prepare topping:
Toss together in a bowl the nuts, cereal, melted butter, brown sugar and cinnamon. Reserve cold unsalted butter dice for final assembly.

Final Assembly:

Preheat oven to 350°F.

Spoon cooked filling on top of crust mixture in pie plate. Place generous handfuls of topping onto apple mixture. Dot topping with cold butter dice. Place pie plate on a sheet pan to catch drips. Bake in preheated oven for 15 minutes, or until topping is browned.

Serve with ice cream or powdered sugar if desired.

Stuffed Eggplant and Kale and Asparagus with Lemongrass and Basil

For the second roll of my Leafcutter Designs Vegetarian Recipe Dice I got eggplant, cumin, onion, rice, tomatoes, corn, cheddar, kale, lemongrass, asparagus, and basil.

Stuffed Eggplant
by Louise

1 medium eggplant (about 1 1/4 pound)

Olive oil
Kosher salt
1/2 cup chopped red onion
1 ear of corn, kernels cut off
1/2 teaspoon cumin
2 Tablespoons white wine
2 Tablespoons tomato paste
1 1/2 cups cooked short grain brown rice seasoned with 1/4 teaspoon cumin
8 grape tomatoes
1/2 cup shredded cheddar

Preheat oven to 350°F. Slice eggplant in half lengthwise. Scoop out center of eggplant (a melon baller works well for this) leaving a half-inch thickness; and discard as many seeds as possible. Drizzle olive oil into eggplant cavities (spread with fingers) and sprinkle with salt. Bake eggplant shells 20 minutes or until lightly browned but still hold their shape. Set aside.

Chop eggplant flesh. Heat oil in a sauté pan over medium heat. Add chopped eggplant flesh, red onion and corn kernels and sprinkle with salt and cumin. Stir in wine and tomato paste. Sauté about 8 minutes or until vegetables are softened. Set aside.

To assemble eggplants: Spray an ovenproof baking dish with vegetable spray and place the eggplant shells in the dish. Spoon half of brown rice into bottom of each eggplant shell pressing down with the back of the spoon to level the rice. Slice grape tomatoes into 3 slices each, 4 slices if they are on the larger side. Lay the slices of tomato over the rice and sprinkle with salt. Spoon the cooked filling over the grape tomato slices and cover the dish with foil. Bake in the preheated oven 30-35 minutes. Remove the baking dish from the oven and sprinkle each of the eggplant halves with half the cheese. Return the eggplants to the oven and continue baking about 8 minutes or until cheddar is melted.

Kale and Asparagus with Lemongrass and Basil

1 stalk of fresh lemongrass*
1/4 pound thin asparagus
1 Tablespoon canola oil
4 cups washed kale, cut into bite-sized pieces
4 basil leaves, cut into a chiffonade
Kosher salt
Freshly ground pepper

Peel the tough outer layer off the lemongrass. Slice the lemongrass very thinly into circles. Set aside. Cut off the bottom 1” of the asparagus and discard the tough stems. Slice the asparagus stalks into circles about 1/8” thick. Leave the last 1-2” (the bud) intact. Heat the oil in a sauté pan over medium heat. All all ingredients into the pan and toss the pan to coat the vegetables with the oil. Sprinkle with salt and pepper to taste. Stir fry the vegetables until the kale is slightly wilted but still green, about 6-8 minutes.

*I eat lemongrass. The first time I was ever served Thai food, the lemongrass was part of the dish. I enjoyed the flavor and the crunch. I’ve since seen recipes where the lemongrass was used to “infuse” a liquid or a dish, then removed. I found that to be very wasteful and it never quite relayed the same burst of lemongrass flavor as including sliced lemongrass. If a cook is uncomfortable with this, by all means use the “infusion” method and remove the lemongrass before serving the kale.

Artichoke with Brussels Sprouts and Parmesan, Sauteéd Kale and Couscous with Carrot

My first roll with the Leafcutter Designs Vegetarian Recipe Dice got me kale, carrots, tomatoes, parsley, couscous, lime, Parmesan, onion, garlic, artichoke, and Brussels sprouts. I used these ingredients to create 3 elements of an entrée.

Artichoke with Brussels Sprouts and Parmesan
by Louise

1 large artichoke
1 rounded cup Brussels sprouts
1/3 cup sliced red onion
3 cloves fresh garlic, smashed and chopped
Kosher salt
Freshly ground black pepper
2 Tablespoons white wine
2 Tablespoons seasoned bread crumbs
1/2 cup shredded Parmesan cheese

Set up a bowl with ice water. Trim and stem artichoke. Using a scissor, trim the tops off the lower leaves of the artichoke. Slice off the top quarter of the choke. Using a tablespoon, scoop out the inner purple leaves of the artichoke and the fuzzy “choke". Boil in salted water approximately 40 minutes until a knife goes through the bottom with slight resistance. Plunge into ice water to stop the cooking process. Place upside down on a rack to drain. Prepare the filling.

Peel leaves off Brussels. Quarter the innermost core of the sprout. Heat oil in a sauté pan over medium/high heat and add Brussels, onions and garlic; sprinkle with salt and freshly ground pepper. Cook about 5-7 minutes, stirring occasionally. Deglaze pan with wine. Stir in bread crumbs and Parmesan cheese. Fill cavity of artichoke with 1/3 to ½ of filling. Spread leaves and stuff with remaining filling. Place artichoke in a small deep baking dish and add enough water to go ¼ way up the artichoke. Bake in 350°F oven for 30 minutes or until a knife inserted into the artichoke gives little to no resistance.

Sauteéd Kale

2 teaspoons olive oil
2 cloves garlic, smashed
4 cups washed kale, cut into bite sized pieces
Big pinch salt
Freshly ground pepper

Heat olive oil in a sauté pan over medium heat, add garlic, stir and cook until garlic is fragrant. Immediately add washed kale, salt and pepper and toss until coated. Cook 5-7 minutes until crisp-tender. Set aside.

Couscous with Carrot

1 1/4 cups water
Big pinch salt

1 cup Israeli couscous
1 large carrot, peeled and cut into small dice
1 Tablespoon lime juice

Bring the water to a boil with the salt. Add the couscous and carrot and lower heat to a simmer. Cook 20 minutes covered. Stir in lime juice. Taste and adjust seasoning if needed. Set aside.

Perfect Pecan Praline Muffins

These muffins are like having your own personal streusel cake all to yourself – but for breakfast! Just sweet enough to give you an extra boost in the morning – or a late night snack if that’s your desire.

Perfect Pecan Praline Muffins
by Louise Chiffonade Brescia
Makes 12 Muffins

Pecan Streusel Mixture:
6 Tablespoons flour
6 Tablespoons oats
Small pinch of salt
1/3 cup brown sugar
1 teaspoon cinnamon
1 cup roughly chopped Truly Good Foods Pecan Pralines 
1/3 cup cold unsalted butter cut into small dice
                                                                   
Muffin Batter:
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup brown sugar
3⁄4 cup milk

1 egg
1 teaspoon vanilla
1⁄4 cup butter, melted and slightly cooled

First, prepare the streusel. Combine all streusel ingredients in a small bowl and using fingers, press mixture together until crumbly. Store covered in the refrigerator while muffin batter is being prepared.

For muffin batter...in a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, granulated and brown sugar. In a glass measure, combine the milk, egg, and vanilla and beat gently with a fork. Add to the flour mixture. Using a rubber spatula, mix with a few swift strokes. Add the melted butter. Continue mixing, thoroughly but only enough to combine.

Prepare a muffin tin with parchment squares that extend out of each muffin cup. Two half-sheets of
parchment cut into 6 squares each works nicely. Apply vegetable spray to the muffin tin and press a parchment square into each muffin cup. Spray the parchment. (If the parchment resists staying in the cup, the weight of the batter will secure it.) Scoop 3 ounces of batter into each muffin cup. Remove streusel mixture from refrigerator and gently mix it with a fork to break up large lumps. Evenly distribute the streusel topping among the muffins, gently sprinkling the mixture on top of each muffin. Do not compact the streusel into the muffin batter.

Bake in a 350°F oven for 20-25 minutes, rotating pan halfway through baking time. Muffins may be drizzled with a thin powdered sugar icing, or sprinkled with powdered sugar, if desired.

Chiffonade’s Sausage, Chicken & Shrimp Paella

(Rises slowly...) My name is Louise Chiffonade Brescia and I am rice-impaired. My rice usually comes out like joint compound and after over 40 years of cooking, some of it professionally, I thought I had given up on rice altogether. One day I had an insatiable craving for paella and this dish was born. Hearty enough for a crowd, yet quick enough for a weeknight, I hope you enjoy this dish.

Chiffonade’s Sausage, Chicken & Shrimp Paella
by Louise

2 Tablespoons olive oil

4 chicken thighs
Kosher salt
Black pepper
1 cup diced red onion
1 medium red bell pepper, diced
1 Tablespoon (large pinch) saffron threads
3 cloves garlic, mashed to a paste with 1 teaspoon kosher salt
2 teaspoons paprika
2 cups short-grained rice
3 cups homemade chicken stock
4 links Bilinski's Kale Balsamic Chicken Sausage, cut into rounds
1 pound large shrimp, shelled and deveined

1 cup green pimento stuffed olives
1/3 cup chopped flat leaf Italian parsley

Heat large Dutch oven over medium/high heat until small wisps of smoke rise. Pour in oil. Season chicken with salt and pepper and cook, skin side down, till skin is browned and crisp, 6-8 minutes. Transfer chicken to a plate.

Add onion, pepper and saffron to the pot and lower the heat to medium. Cook, stirring occasionally until soft, 6-8 minutes. Stir in a large pinch of salt and pepper, garlic and paprika and cook 2 minutes. Stir in rice and stock. Reduce heat to low, nestle chicken thighs, skin side up, into rice and vegetables (reserve chicken plate - it will be used again.) Bring to boil, reduce to simmer, cover and cook 15 minutes. Again, remove chicken to reserved plate. Fold in raw shrimp, Bilinski’s Kale Balsamic Chicken Sausage rounds and olives and continue cooking another 15 minutes. Taste and adjust seasoning if necessary. Sprinkle with chopped flat leaf parsley. Serve hot.

Chiffonade’s Pork with Hatch Green Chiles

This dish can be served as a “Bowl O’ Green” or as soft tacos or over rice. I love it as a sauce for Huevos Rancheros with soft tortillas, black beans and poached eggs. Don't forget the jack cheese! It’s very versatile and perfect for a chilly day – also great for those Football Sundays with a crowd! The ingredient list is short, because Hatch chiles and pork are the stars.

Chiffonade’s Pork with Hatch Green Chiles
by Louise

10 large medium-heat Hatch green chiles
8 tomatillos
5 pounds pork (country ribs or shoulder)
1 Tablespoon salt
1 teaspoon freshly ground pepper
1 teaspoon cumin

For serving:
Tortillas
Sour cream
Jalapenos

Roast the chiles either on a grill, gas stovetop or oven broiler until the skins are black. Place the chiles in a large bowl covered with plastic and allow to steam 10 minutes. Peel off the charred skin. Cut off tops of chiles, discarding seeds. Split chiles and with the back of a knife, remove any seeds and ribs. Cut chiles into 2” pieces and set aside.

Quarter tomatillos and place in slow cooker sprayed with vegetable spray. Add the boneless pork (if using boneless country ribs, they can be placed whole in the Hamilton Beach Set 'n Forget 6-Quart Oval Programmable Slow Cooker; if using shoulder, cut the pork into chunks.) Sprinkle with salt, pepper and cumin. Add roasted chiles to the slow cooker. Cook on HIGH 1 hour, stir; then cook on LOW 8 hours.

Snap, Crackle, Pop, and Chocolate!

This recipe is a true “pantry raid.” If you bake regularly, it’s likely you have many ingredients in your baker’s pantry that can be used in this recipe. Depending upon the last-minute guests you’re expecting, use semi-sweet for adults or milk chocolate for kids. Nearly any morsels or bits you have on hand can be stirred into these treats – be creative and raid the pantry!

Chiffonade’s Basil Gelato

I was so excited to try Dorot Chopped Basil in my basic gelato recipe. I made a conscious effort not to include additional flavorings so as not to detract from the basil flavor. The resulting dessert was silky smooth, heady with basil and a delight to enjoy. Make it and serve some to your friends.

Chiffonade’s Afterburner Cranberry Jam

Chile-heads will love this! All others, approach with caution. Try it out on a cracker with some cream cheese or goat cheese first so you can plan your next move.

Chiffonade’s Afterburner Cranberry Jam
by Chiffonade

Yield: Approximately 40 ounces of jam

2 pounds fresh cranberries
4 cups sugar
1 very small (approximately 1/2-inch) The Spice House Trinidad Moruga Scorpion Pepper*

*Wear gloves when handling scorpion pepper.

Chiffonade’s Chai Pound Cake

The aroma, flavor and texture of this pound cake make it “company worthy” especially if you gild the lily with a sprinkling of powdered sugar, whipped cream or a few fresh berries. There is no additional vanilla or any other flavor added to this cake, the full flavor load is carried by the fragrant Chai powder.

Chiffonade's Roasted Carrot Soufflé

I came up with this recipe because I had come to love the carrot soufflé sold by Fresh Market and other high-end stores. That stuff costs $5.00 for a small 4 x 4" block! There are recipes all over the net for carrot soufflé, but they all required boiling the carrots and a ton of sugar. My recipe decreases the sugar and roasts the carrots for maximum flavor.

Angel Hair Carbonara with Shrimp

There is a certain confidence in making this dish with Davidson's Safest Choice Eggs. There is no fear of undercooked egg causing health problems. Use a rasp grater to grate the cheese, as it must be extremely fine or it will not melt into the sauce. Small shrimp are best as they cook quickly.

Cajun Wedding Soup

Cajun Wedding Soup
by Louise

For the Meatballs:
10 ounces Teet’s Smoked Jalapeno Pork Sausage
1 8-ounce chicken breast
1 egg
1/3 cup bread crumbs
1/3 cup milk
1/2 cup flat leaf parsley
1 Tablespoon canola oil

For the Soup:
1 Tablespoon canola oil
1 cup chopped red onion
2 cups diced carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup white wine

2 quarts chicken stock (homemade or low sodium)

1 cup ditalini or other small pasta shape, such as shells

1 Tablespoon olive oil
2 cups baby spinach leaves (or torn large spinach leaves)
1 heaping Tablespoon Karys "Original" Roux
grated Parmesan cheese for garnish (if desired)

Chiffy’s Cajun Chicken Thighs with Brown Rice

Chiffy’s Cajun Chicken Thighs with Brown Rice

by Chiffonade

2 Tablespoons oil
1/3 cup Kary's Dry Roux

4 large chicken thighs, skin and excess fat removed
1 large onion, fine dice

8 ounces cremini, sliced
2 large poblanos, 1/4” dice
5 cloves garlic, smashed
2 teaspoons salt, divided
1/2 cup white wine
2 cups stock
1 14-ounce can petite diced tomatoes
1/4 teaspoon cayenne pepper
2 scallions, white and 4” of green, sliced
2 heaping Tablespoons Kary's "Original" Roux
1 cup water
1 cup brown rice