Recipe Zest

Ingredients 1 ribeye steak 1 radicchio, quartered Arugula Parmigiano Reggiano Pine nuts Lemon Balsamic vinegar Olive oil Method Around noon, salt the steak and place on cooling rack in fridge, to allow steak surface to dry out Heat grill to the highest it will go (ours gets to about 650F).  I grill using the fast-flip method as described in Serious Eats; but feel free to use your favourite grilling method.  For this recipe we prefer medium rare, about 125F internal temperature Remove steak from grill and let sit for 5 minutes Quarter radicchio along the main stem, so that the quarters don't fall apart.  Drizzle with olive oil.  Place on grill for 2 minutes per cut side, 4 minutes in total Slice steak and plate on arugula.  Top with shaved Parmigiano (we use a potato peeler), pine nuts, squeezed lemon juice and olive oil Plate grilled radicchio and drizzle with balsamic vinegar

Ingredients 1 rice cup arborio rice 1 clove garlic, finely chopped 1/4 onion, chopped 1 pkg dried porcini mushrooms 3 leeks, light green parts only 1/4 cup white wine 1 cup chicken broth 2 tbsp butter 1 tbsp olive oil 1/4 grated Parmigiano Reggiano Method Soak mushrooms in small bowl of warm water.  It's easier to break the larger pieces before soaking Slice the leeks into 1/2 inch rounds, and wash under running water to remove any grit between layers Sweat the garlic and onion in olive oil and half the butter over low heat until just before brown Add the rice and stir for a couple minutes Add white wine and cook until wine has bubbled away Add chicken broth and liquid from the mushrooms, and bring to boil.  Simmer, stirring occasionally After about 10 minutes, add the leeks to the rice When the rice is almost done, add the mushrooms and salt to taste Ideally you have timed the adding of additional water so that the rice finishes cooking as the water is almost gone.  It should take

3 eggs 3/4 cup sugar 1/2 cup melted butter 1/2 cup lemon juice 2 tsp lemon zest (I use zest of 1 lemon) Whisk 3 eggs. Whisk in 3/4 cup sugar. Whisk in melted butter, lemon juice and zest. Microwave for 1 minute then whisk. Microwave for 1 minute then whisk. Repeat until it starts to set (will set more when cool). My microwave takes 4 minutes total. Allow to cool, then cover and put in fridge, or spread over shortbread base to make lemon bars. It will (theoretically) last for several weeks in the fridge.

Ingredients 2 Tuna steaks Salsa Verde 1/2 cup parsley, finely chopped 3 anchovy fillets, finely chopped 2 tbsp capers, finely chopped 1 tbsp lemon juice 1/2 garlic, finely chopped 1/4 olive oil Roast Potatoes Mini potatoes Paprika Salt Vegetable oil Method Slice mini potatoes in half; bring to boil in pot of water and simmer until potatoes are tender to fork Drain potatoes and then add vegetable oil, salt and paprika, mixing until oil and starchy water from potatoes forms a slight paste on the potatoes Place potatoes on baking sheet lined with parchment paper and bake at 400F until well browned, flipping once or twice to avoid burning Mix parsley, anchovies, capers, garlic in small bowl.  Add olive oil.  Add lemon juice to taste Heat skillet on medium.  Add tuna with a little olive oil.  Cook on both sides until browned.  Finish in oven at 300F until internal temperature reaches 120F (you may be able to reach this temperature in the skillet) Serve with tomato and red pepper salad

  Makes 2 large jars 1. Wash and dry 1 large orange so that skin/zest has time to dry out. This can be done well in advance.  2. Measure into large measuring bowl: 3 cups rolled oats 1 cup whole wheat flour 1/4 - 1/3 cup wheat germ 1/3 - 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground ginger 1 cup raw chopped nuts (almonds, walnuts, pecans, etc.) 1 cup raw seeds (sunflower seeds, pumpkin seeds, etc.;  use no more than 1/4 cup "smaller" seeds: chia, sesame, flax, hemp, etc.) 3. Combine above ingredients, zest orange into and stir to ensure even distribution. 4. Measure into 1 cup measuring cup, ensure 1 cup total liquid: Juice from zested orange 2 tsp vanilla 6 Tbsp vegetable oil 6 Tbsp maple  5. Preheat oven to 300 F. line 2 baking sheets with non-stick baking sheets or parchment paper. 6. Pour wet ingredients over dry ingredients and mix thoroughly. Spread mixture on prepared baking sheets and bake for 17 minutes. Carefully toss granola, then bake for another 17 minut

Ingredients 1 cup whole wheat flour 3/4 cup all-purpose flour 2 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/4 cup oil Brown sugar Pecans Salted butter Method Measure 1/4 tsp brown sugar and 1/4 tsp butter into each muffin cup and place in oven Preheat oven to 400F Mix dry ingredients in bowl then add egg, oil and milk By this time, the butter will have melted and the brown sugar starting to carmelize.  The oven should have reached 350F Remove from oven and place pecans in each cup, and return to oven for 1-2 minutes Remove from oven, add batter.  Bake in 400F oven for 20 minutes Let sit for 3 minutes before removing muffins from pan 

Ingredients 3/4 cup dried cannellini beans 1 garlic, finely chopped 4 sage leaves 1 Parmigiano Reggiano cheese rind 2 strips pork belly (about 1/2 lb) 1 escarole Grated Parmigiano Reggiano cheese Method Soak the beans overnight Drain the beans and reserve Sauté garlic in large pot until just before turning brown Add beans, sage and cheese rind, and cover with water.  Bring to boil and simmer for two - three hours, until beans are tender.  Discard sage and cheese rind Salt pork belly and place on grill.  Turn on opposite burner (otherwise you will get lots of flame ups).  Turn every 10 minutes or so until browned on all sides, about 30 - 40 minutes Remove pork belly from grill and slice into bite-sized pieces Wash and roughly cut escarole, and add to beans.  Allow to wilt Serve immediately topped with pork belly and grated cheese Notes Can use other greens such as frisée or Swiss chard You can discard the cheese rind and sage when it looks like they may fall apart, after about 90 minute

Ingredients 8 large shrimp 1/2 chorizo sausage sliced 1 clove garlic minced 2 stalks green onion dark greens removed cut into fine rounds Freshly chopped cilantro 9 grape tomatoes, halved 5 black olives roughly chopped 1 bay leaf ½ tsp paprika ⅛ cup white wine 1 tbsp olive oil 1 tbsp unsalted butter Method Sauté chorizo for a couple of minutes until slightly golden Add green onions and cook for a minute until they turn translucent. Toss in paprika, bay leaf, garlic and sauté for a couple of minutes on medium heat until garlic Pour in wine, add tomatoes and olives and let simmer for about four minutes.  Squish tomatoes to release pulp Add shrimp, turning once, until they reach internal temperature of 120F Take off heat, swirl in butter, and add cilantro Notes Based on recipe by Sugar Loves Spices Also called Camarao na Cataplana Went really well with a white Rioja

 Ingredients: - any number of white cheddar Mac boxes - margarine or butter (about 2 tablespoons per box)(more doesn’t hurt though) - milk - grated cheddar or mozzarella  1. Cook pasta 2. Drain pasta, but leave a little bit of the water 3. Add the margarine, cheese packets and milk (enough so that it mixes properly) 4. Add the grated cheese (but not too much because it will overpower the cheese packets)

 Ingredients 3/4 jar of PEI bar clams, broth reserved 140g spaghetti 1 clove garlic, chopped 3/4 tsp ground pepper 1/4 cup chopped parsley 2 tbsp white wine 2 tbsp olive oil Method Bring pot of water to boil and add pasta.  Cook according to package instructions Add pepper and olive oil to pan, and heat at medium until fragrant, about five minutes Turn down heat to low and add chopped garlic.  Cook until just before turning brown, about 2-3 minutes Add white wine and cook until wine mostly evaporates Add broth from bar clams, and reduce.  There should be enough broth to cover the frying pan A few minutes before pasta is done, add clams to frying pan to heat Once pasta is almost done, remove from boiling water and transfer directly to frying pan mixture.  The pasta will finish cooking with the residual heat Stir to evenly distribute ingredients, and then add chopped parsley.  Stir slightly Turn off heat.  Let sit covered for 5 minutes before serving Notes Serve with arugula salad, dress