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 s...

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 an...

  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...

Ingredients 1 cup whole wheat flour 3/4 cup all-purpose flour 1 tbsp sugar 2 tsp baking powder 1/4 tsp salt 1 egg 1 cup milk 1/4 cup oil Brown sugar Pecans Salted butter Method Measure 3/4 tsp brown sugar and 3/4 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 apar...