Hummus - Karl's Batch

 1 can - Chickpeas

1/4 cup - Roasted Tahini 

1 Garlic Clove, Minced

3 Tbsp - Olive Oil (For Low FODMAP, use garlic infused olive oil and eliminate garlic clove)

1/4 cup - Lemon Juice (best replaced with one fresh squeezed lemon)

1 Tsp - Salt

1 Tsp - Ground Cumin

1 Tsp - Ground Coriander

1/2 Tsp - Ground Black Pepper (can substitute white pepper)

1/4 Tsp - Crushed Red Pepper Flakes (Cayenne)

Start by draining the chickpeas, save the juice.

Mix all ingredients in a food processor. Add some juice back to thin to taste.

Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.

Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.

Guacamole

Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer.  Delicious.


2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil

Stir together and refrig for 1 hour.

Salted Caramel Sauce

Shirley Evans
Adapted From Bobby Flay recipe

Great on Ice Cream.

1 cup sugar
1/2 cup heavy cream
2 Tbl unsalted butter
3/4 tsp kosher salt or to taste

In medium saucepan set over medium heat, combine the sugar with 1/4 cup cold water and stir to combine.  Cook, without stirring, until the sugar has turned a deep amber hue, approx 10-12 min.

Meanwhile, warm the cream in a small saucepan.  when the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2-3 minutes.  Remove from heat, then whisk in the butter, and then the salt.  It is very hot at this point.  Set aside to bring the heat down.  Serve warm.

Yield 1 1/2 cups.

Vegetable Hash, Salmon, and red pepper Aioli

From Shirley Evans

This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
 Serves 6
 Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.

 Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)

 Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
 Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
 Bake until cooked through, about 12-15 minutes.

 Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
 4 tsp olive oil, divided
1 tsp garlic powder
 1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish

Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently. 
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods  for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.

Blender Pesto

2 cups fresh basil leaves
1/2 cup olive oil
2 Tbl pine nuts
3 Tbl softened butter
1 tsp salt
2 cloves garlic
Put all into food processor and mix at high speed, stopping often to scrape sides.

When evenly blended, pour into a bowl and beat in by hand (don't use processor for this):
2 Tbl freshly grated romano pecorino cheese
1/2 cup freshly grated parmesan cheese

When the cheese is evenly stirred in, stir in:
3 Tbl softened butter

To store, I freeze this in ice cube trays, then pop out cubes and keep frozen in plastic freezer bag.

Hot Fudge Sauce Ice Cream Topping

This is a Martha Stewart recipe

1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
2 Tbl butter
pinch salt
1/4 cup cocoa
1/2 tsp. vanilla

In small pan, over low heat,  dissolve sugar in cream.
Add and whisk in corn syrup, butter, salt, cocoa.  Whisk in vanilla.
Heat thoroughly.  Let cool a bit and serve over ice cream.

Hollandaise Sauce (Great for Poached Eggs)

Makes 1 cup

4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream

Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie).  Whisk the yolk mixture steadily.  Do not let the bowl touch the water or it will curdle.  The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees.  Do not let the water evaporate.  Whisk for 5 minutes or until thick,  slowly adding the butter, piece by piece, whisking after each addition.  Season with salt and pepper to taste.  If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180.  the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.

Hollandaise sauce will hold for no more than 1 1/2 hours.

Lemon Curd

From Andie Evans

1 c. sugar
1/2 c. freshly squeezed lemon juice
1 Tbsp. lemon zest
7 large egg yolks (freshest possible for color)
1/2 c. unsalted butter, cubed

In a heatproof bowl, whisk together the sugar, lemon juice, zest and egg yolks. Set the bowl over a pot of simmering water to make a bain-marie (double-boiler). Whisking occasionally, cook the mixture until it thickens considerably (to about 172 degrees).

Remove from the heat and strain through a fine-mesh sieve into a clean container. Let the curd cool slightly (to about 140 degrees), for approximately 20 minutes.

Whisk the butter pieces into the curd until the butter is completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled before using.

Lemon curd will keep for up to 7 days, tightly covered, in the refrigerator. It also freezes beautifully for up to 3 months.

Ranch Dressing

From Andie Evans

Prep Time:15 minInactive Prep Time:--Cook Time:--Level:--Serves:about 1 1/3 cups

Ingredients
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
Directions


Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

Beurre Blanc Sauce

From McCormick & Schmick's

Posted by Andie Evans

Yield: 1 cup
6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, quartered
1 c. heavy cream
6 oz. cold, unsalted butter,cut into pieces
3 oz. cold, salted butter,cut into pieces
Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon,Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on astove-top trivet or in a double-boiler over very low heat until you are ready to use.

Crab, Mango and Avocado Salad

From McCormick & Schmicks

Posted by Andie Evans

The key is to build a tower using a ring mold (available in specialty cookware stores--or cut the top and bottom off a soup can) to form the salad tower. If you can't find the pomegranate reduction, use a light syrup or boil down pomegranate juice until it makes syrup.

Yield: 4 servings

3/4 c. diced mango
3/4 c. diced avocado
10 oz. canned crab
4 Tbsp. pomegranate reduction
4 Tbsp. chive oil (see below)
1/2 c. micro greens tossed in a small amount of the citrus vinaigrette

To create the tower, place a 2-inch ring mold on a salad plate. Spoon 2 heaping tablespoons of diced avocado into the mold. Layer 2 heaping tablespoons of diced mango on top of the mango. Finish with 1-1/2 oz. of crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on the top of the tower, apply pressure, and gently slide the ring mold up and off the salad. Rinse and dry the mold before moving on to the remaining plates.

Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette and chive  oil on the plate and around the tower.

Chive Oil
1/2 c. vegetable oil
2 bunches fresh chives

Blend the chives and vegetable oil in a blender for 5 minutes. Place the finished oil in a squirt bottle and set aside. This oil may be made ahead of time.

Blender Hollandaise

From Andie Evans
Makes 12 servings

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt and freshly ground black pepper

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.

Hot Fudge Sauce

From Shirley Evans

1/4 c. cocoa
1/2 c. sugar
1/4 c. cream
1/2 c. corn syrup
1 1/2 Tbsp. butter
pinch salt
1/2 tsp. vanilla

Dissolve sugar in cream. Add cocoa, corn syrup, butter and salt. Cook until thick. Remove from heat. Add vanilla.

Penne with Vodka Sauce

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. whole-wheat penne

1 28-oz. can whole plum tomatoes

1 Tbsp. unsalted butter

2 shallots, minced

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/2 c. vodka

2/3 c. heavy cream

1/2 c. freshly grated parmesan cheese, plus more for topping

Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 c. cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush them with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

Russian Cream

From Paul Harter
Posted by Andie Evans
Makes 6 servings

1 envelope unflavored gelatin
1 c. cold water
2 c. whipping cream
1 1/2 c. sugar
2 tsp. vanilla
16 oz. sour cream
1 c. raspberries, strawberries or other fruit

Sprinkle gelatin evenly over water; do not stir. Combine whipping cream and sugar in heavy saucepan or double boiler over hot water. Heat over low heat to lukewarm. Stir in gelatin mixture. Heat gently until sugar and gelatin are thoroughly dissolved. Remove from heat; cool. When mixture begins to thicken, fold in vanilla and sour cream. Pour into pretty serving bowl or individual dessert dishes. Refrigerate until set, about 4 hours. Before serving, top with well-drained berries.

Slim Alfredo Sauce

From Shirley Evans
Makes 2 cups, enough for 5 or 6 servings

1 c. heavy cream
3/4 c. chicken stock
3 Tbsp. butter
3 grinds black pepper
pinch of nutmeg
3/4 c. freshly grated Parmesan cheese

Place cream, stock, butter, black pepper and nutmeg in a heavy 12-inch sauté pan (a pan with a nonstick finish is most desirable). Bring mixture to a simmer. Let simmer 8 minutes. Remove pan from heat and whisk in Parmesan cheese