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Recipes
Best Spinach Lasagna
By MooK
For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted
- For the Spinach:
- 2 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely minced (about 1/2 cup)
- 6 medium cloves garlic, minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 2 pounds fresh flat or curly spinach leaves, washed and dried
- For the Ricotta:
- 2 pounds fresh ricotta cheese (see note above)
- 2 eggs
- 4 ounces finely grated Parmigiano-Reggiano cheese
- 1 teaspoon freshly grated nutmeg
- .
- For the White Sauce:
- 4 tablespoons butter
- 1/4 cup flour
- 1 quart (4 cups) whole milk
- 12 ounces grated low moisture mozzarella cheese
- 12 ounces grated Comté, Gruyère, or Emmenthaler cheese
- .
- For Assembly:
- 1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
Peanut Dacquoise With Peanut Butter Mousse
By MooK
For meringue layers: Preheat oven to 275°F
- Mousse:
- Meringue layers
- 1 1/4 cups roasted spanish salted peanuts with skin (6 to 6 1/2 ounces), divided
- 3/4 cup sugar, divided
- 6 large egg whites
- 1/8 teaspoon cream of tartar pinch of coarse kosher salt
- .
- 1/2 cup chunky natural-style peanut butter
- 1/4 cup (packed) golden brown sugar
- Pinch of coarse kosher salt
- 1 cup chilled heavy whipping cream, divided
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- .
- Glaze:
- 1/4 cup natural unsweetened cocoa powder
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 1 1/3 cups bittersweet chocolate chips
Potato Latkes
By MooK
Prepare Ingredients Scrub and shred 2 pounds unpeeled russet potatoes on large holes of box grater
- 2 Pounds russet potatoes
- 1 Medium onion
- table salt
- ground black pepper
- 2 large eggs
- 2 Teaspoons minced fresh parsley leaves
- vegetable oil
Creamy Corn Chowder With Pancetta and Chives
By MooK
Adjust oven rack to lower-middle position and preheat oven to 350°F
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 4 medium cloves garlic, minced, divided
- 2 ounces finely chopped pancetta
- 2 russet potatoes, peeled and chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock or store-bought low-sodium broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 ears of corn, shucked, kernels cut off cobs with a sharp knife
- 1 Parmesan rind (optional)
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 1/2 cups cubed rustic bread
- 2 tablespoons minced chives
Grilled Oyster Mushrooms
By MooK
Whisk together juices, vinegar, and oil in a large bowl
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons red-wine vinegar
- 6 tablespoons olive oil
- 2 lb large oyster mushrooms, stems trimmed
- 1/2 teaspoon coarse sea salt (preferably Sicilian)
Crock Pot Chicken Enchilada Soup
By MooK
Heat oil in a saucepan over medium-low heat
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream
Eggplant Parmesan
By MooK
Use kosher salt when salting the eggplant
- 2 Pounds globe eggplants (2 medium)
- 1 Tablespoon kosher salt *
- 8 Slices high-quality white bread (about 8 ounces) * *
- 3 Ounces Parmesan cheese
- 1 Cup all-purpose flour
- 4 Large eggs
- 6 Tablespoons vegetable oil
- 3 (14.5-ounce) cans diced tomatoes
- 2 Tablespoons extra-virgin olive oil
- 4 garlic cloves
- 1/4 Teaspoon red pepper flakes
- 1/2 Cup chopped fresh basil leaves, plus 10 extra leaves for garnish
- table salt
- ground black pepper
- 8 Ounces whole-milk or part-skim mozzarella cheese
Caramel Apple Strata
By MooK
1. To make the vanilla sauce: Whisk together sugar and yolks in a 4—qt
- FOR THE VANILLA SAUCE:
- 2 cups milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 6 egg yolks
- 1/4 cup sugar
- 6 tbsp. unsalted butter
- 5 medium baking apples, such as Golden Delicious, peeled, cored, and quartered
- 3/4 cup packed light brown sugar
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- Juice of 1/2 a lemon
- 3/4 cup sugar
- 1/4 tsp. kosher salt
- 3 eggs
- 2 cups milk
- 1 1/2 cups heavy cream
- 2 tsp. vanilla extract
- 1 Italian or French bread loaf or baguette (about 15 oz.) cut crosswise into 1/2" slices
Roasted Pumpkin Soup with Brown Butter and Thyme
By MooK
Adjust oven rack to lower-middle position and preheat oven to 375°F
- 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 whole stems thyme, plus 1 tablespoon picked thyme leaves
- 6 tablespoons (3/4 stick) unsalted butter
- 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)
- 1 small yellow onion, finely sliced (about 3/4 cup)
- 1 quart homemade or store-bought low-sodium vegetable or chicken stock
- 2 bay leaves
- 2 tablespoons maple syrup
- 1 tablespoon juice from 1 lemon
Coconut-Chile Shrimp Tostadas with Pineapple Salsa & Guacamole
By MooK
For the Guacamole: Halve and pit the avocados and scoop the flesh into a medium bowl with a spoon
- For the tostadas:
- 3 cups corn oil
- Twelve 5-to 6-inch corn tortillas
- Kosher salt
- For the salsa:
- 1/2 cup peeled, seeded, and small-diced cucumber (about half a medium cucumber)
- 1/2 cup small-diced fresh ripe pineapple
- 3 Tbs. fresh lime juice
- 2 Tbs. sunflower or vegetable oil
- 2 Tbs. thinly sliced fresh cilantro
- 1 tsp. unseeded, minced serrano chiles; more to taste
- Kosher salt
- For the shrimp:
- 3 ancho chiles
- 14-oz. can unsweetened coconut milk
- 1/4 cup granulated sugar
- One -half medium stalk celery, roughly chopped
- 1 tsp. finely grated lemon zest (from one-half lemon)
- 1 medium clove garlic, cut in half
- 2 black peppercorns, coarsely crushed
- 1 bay leaf
- Kosher salt
- 48 shrimp (41-50 or 51-60 per lb.), peeled and deveined
- For the Guacamole:
- 2 medium ripe Hass avocados
- 2 Tbs. fresh lime juice
- Kosher salt
- 1/4 cup small-diced white or yellow onion
- 1/4 cup seeded small-diced fresh tomato
- 3 Tbs. chopped fresh cilantro
- 1 Tbs. unseeded minced serrano chile; more to taste