From the CCL Kitchen by Morrison Living

A COLLECTION OF FAVORITE RECIPES FROM OUR CHEFS, RESIDENTS, AND COMMUNITIES

FROM THE CCL KITCHEN

CCL HOSPITALITY GROUP ONE MARINA PARK DR. SUITE 702 BOSTON, MA 02210 WWW.CCL-HG.COM 833 422 5484

FROM THE CCL KITCHEN

CCL Hospitality Group is a nationwide leader in culinary and support services with four distinct operating companies – Morrison Living, Coreworks, Unidine, and The Hub. We provide modern worldclass hospitality infrastructure, talent, and innovation. We are shaping the industry’s future leaders with a culture of service focused on elevated hospitality offerings for community living across the country. CCL Hospitality Group was created with the sole vision of enhancing the lives of those we serve through great food, professional service and an unwavering commitment to quality.

We are transparent and intentional about driving results for our clients. We’re not a vendor, we are a partner and form relationships built on dedication, loyalty, hard work and honesty. Our people are our greatest competitive edge, and our diverse people-driven culture of experts drives our growth making us an industry leader. And even though we form a large organization, we are nimble, proactive and forward-thinking in our approach – so we can assess, recommend and implement innovative operations and programming quickly for maximum results.

FROM THE CCL KITCHEN

FOREWORD BY CHEF RYAN MCCOY

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INTRODUCTION BY CHEF RANDY EMERT ACKNOWLEDGMENTS

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CHAPTER 1

Basics 1

CHAPTER 2

Drinks 21

CHAPTER 3

Snacks & Appetizers 45

CHAPTER 4

Salads 67

CHAPTER 5

Soups 85

CHAPTER 6

Pasta & Grains 99

CHAPTER 7

Seafood 121

CHAPTER 8

Poultry & Pork and Dumplings 141

CHAPTER 9

Beef & Lamb 177

CHAPTER 10

Sides & Vegetables 201

CHAPTER 11

Desserts 225

or the past decade, I have been dedicated to the culinary industry in senior living. If I had to describe my journey in one word, it would be balance. In an industry constantly hurtling toward the future, we witness the evolution of innovative ideas, equipment, and

programming, designed not only to address industry challenges but also to give life to the vivid imaginations of our talented chefs. Yet, we cater to a demographic that often holds firm to the past. Diverse generations with varied backgrounds, careers, and customs come together in communal living and dining spaces. This vast variety of not only preferences but also rich histories of culinary traditions must be treated with great respect. The memories made through food are some of the strongest we have. These food memories are tied to every sense we have that makes up our perception. The smell of freshly baked bread or roasted meats. The clanking, boiling, and hissing sounds of a busy kitchen. The feeling of purpose when assisting a loved one in creating a meal. Most important to me is the visual memory of those I loved standing in their spot, in their kitchen, feeding and providing for those they care about. From that one spot in the kitchen. Life lessons are taught, and traditions are passed down. Unwritten recipes will endure for generations because of the power of these memories and the incredible sense of belonging tied to them. If you ask my children how they know dad is cooking? They will tell you “It's always the music." They know it’s the first step in every recipe in our home. I am willing to bet, years from now, that their children will answer that question the same way. As I look to the future of our industry and company. I see great potential for new technologies and systems that will greatly impact our ability to deliver truly great experiences.

As a company, we have so many things to be excited about. Our new partnership with Rouxbe is going to launch a new training platform and opportunities to develop our incredible associates into the next generation of chefs. We are head-first in technologies such as paperless kitchens, which streamline our production processes, providing needed information at the fingertips of our associates, while also bringing us closer to our sustainability goals. Paperless kitchens also bring an unprecedented amount of food safety oversight to our kitchens while lessening the burden on our chefs and leaders. This company is devoted to delivering the best of the best to our partners, colleagues, and most importantly, residents. As we continue to develop innovations that will undoubtedly drive an industry, I will always have one foot rooted in the past for our residents and loved ones. Reflecting on those cherished memories, I continually ask myself how I can evoke that same sense of connection for others.

Ryan McCoy RYAN MCCOY

CULINARY INNOVATION DIRECTOR CCL HOSPITALITY GROUP

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FROM THE CCL KITCHEN

THIS COOKBOOK IS MORE THAN A COLLECTION OF RECIPES – IT’S A CELEBRATION OF INGENUITY AND A SHOWCASE OF CULINARY INNOVATION.

e are thrilled to share the first CCL Hospitality Group cookbook, From the CCL Kitchen. In this innovative cookbook, you’ll embark on a journey that marries cutting-edge cooking techniques with a commitment to sustainability. In a world where technology

advances at an unprecedented pace, we believe that CCL’s kitchens are no exception. You’ll explore a realm where the art of cooking meets the precision of state-of-the-art technology, bringing flavors to new heights, while minimizing our environmental footprint. At the heart of our culinary adventure lies the sous vide method, a technique that has transformed the way we approach cooking. Through precise temperature control and prolonged cooking times, sous vide ensures that dishes reach perfection with unparalleled consistency. But that’s just the beginning. In CCL’s commitment to sustainability, we’ve embraced the ethos of reducing paper and waste. We’ve said goodbye to traditional printed recipes and have welcomed a new era of eco-friendly cooking. Our recipes are not only delicious but delivered through state-of-the-art technology, allowing you to access them seamlessly on your digital devices. Embracing a paperless kitchen not only reduces our environmental impact, but also makes your cooking experience more dynamic and interactive. This year at CCL we launched Rouxbe, providing our culinarians with a professional Online Culinary School. Through this learning resource, our culinary teams gain 110 CEHs with the American Culinary Foundation, and up to 9 college credits once completed. It’s an incredible opportunity to inspire creativity, open our team up to fresh perspectives and express their individuality, all of which are at the core of providing exceptional dining experiences.

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I would like to thank all our chefs across the country for their expertise and participation in bringing together this cookbook. I’m so proud of the camaraderie, excitement, and pride each of our chefs took in their recipes. So, fasten your seatbelts – and aprons – and get ready to embark on a culinary journey that combines the best of both worlds—where avant-garde techniques meet a dedication to preserving our planet. Let’s dive into an arena where innovation and sustainability dance hand in hand, ensuring that every dish you create is not only delightful for your palate, but also contributes to a greener, more mindful journey we’ll take together.

Randy Emert

RANDY EMERT CEC, CCA, CDM, CFPP, P CII SVP, CHIEF CULINARY OFFICER CCL HOSPITALITY GROUP

FROM THE CCL KITCHEN

HASSAN ABERCHAH

DONNA HOLLINGSWORTH

REGIONAL EXECUTIVE CHEF

CORPORATE EXECUTIVE CHEF

ION AGUINAGALDE

RYAN MCNULTY

CORPORATE EXECUTIVE CHEF

SENIOR DIRECTOR, CULINARY

ROBERT CAMPBELL

GINA PALMACCI

CORPORATE EXECUTIVE CHEF

JAMES CONNOLLY

ANTHONY QUINTANA

CORPORATE EXECUTIVE CHEF

REGIONAL EXECUTIVE CHEF

CHRIS GARRAND

TIM REARDON

CORPORATE EXECUTIVE CHEF

ERIC GOLDBERG

DAVID R. STOLTZFUS

CULINARY DIRECTOR, OPTIMIZATION

SENIOR DIRECTOR, CULINARY

STEVEN GORMLEY

DAVID THORNTON

CULINARY PROJECT MANAGER

REGIONAL EXECUTIVE CHEF

NICHOL AS HUNTER

JAMES VOLK

REGIONAL EXECUTIVE CHEF

CORPORATE EXECUTIVE CHEF

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FROM THE CCL KITCHEN

Cooking techniques form the foundation of a culinary journey, enabling the creation of delicious and visually appealing dishes. Below are 15 techniques that will appear throughout this book, ranging from classic methods like roasting and poaching to innovative approaches such as sous-vide and emulsifying. Understanding these techniques empowers both novice and seasoned cooks to elevate their skills and unleash their creativity in the kitchen. Sautéing Sautéing involves cooking small, bite-sized pieces of food in a shallow pan with a small amount of oil over high heat. It's perfect for quickly preparing dishes like stir-fries, where you want to preserve the natural flavors and textures of vegetables and proteins. Roasting Roasting is a dry-heat method that's ideal for enhancing the flavor of meats and vegetables. This technique is often used for Sunday roasts, turkey dinners, or roasted root vegetables with a drizzle of olive oil and herbs. Poaching Poaching is a gentle cooking technique that involves simmering food in a flavorful liquid. It's perfect for delicate foods like eggs (for Eggs Benedict) or seafood like salmon. Blanching Blanching is a quick boil-and-cool method used to prepare vegetables for freezing or to preserve their vibrant colors and crispness for salads or stir-fries. Smoking Smoking is a traditional cooking technique that involves exposing food to smoke from burning wood chips, herbs, or spices. This method infuses a distinctive smoky flavor into various ingredients, enhancing their taste and adding complexity. It's commonly used for items like smoked meats, fish, vegetables, and even cheese.

FROM THE CCL KITCHEN

Braising Braising involves slow-cooking food in a covered pot with a small amount of liquid, making it ideal for tenderizing tougher cuts of meat in dishes like beef stew. Caramelizing Caramelizing sugar involves heating it until it melts and turns golden brown. This technique is used to sweeten and add depth of flavor to dishes like crème brûlée or tarte Tatin. Deglazing Deglazing is the process of adding liquid to a hot pan to dissolve and incorporate flavorful bits stuck to the bottom after sautéing or roasting. It's commonly used in making pan sauces, such as for a juicy steak. Fermenting Fermentation utilizes bacteria or yeast to break down sugars and transform them into alcohol or acids. It's essential in making foods like yogurt, bread, and pickles. Curing Curing is a technique that involves preserving food by using salt, sugar, or a combination of both. It enhances flavor and extends the shelf life of ingredients, especially meats and fish. Common applications include making gravlax, corned beef, and bacon, adding depth of flavor and texture to dishes. Sous-Vide Sous-vide involves precisely cooking vacuum-sealed food in a water bath at a controlled temperature. It's excellent for achieving the perfect doneness in steaks, chicken breasts, and even desserts like crème brûlée. Julienne Julienne is a precise cutting technique where vegetables are sliced into thin, matchstick-sized strips. Use this for garnishing salads or creating uniformly sized ingredients for stir-fries. Emulsifying Emulsifying is the process of combining two liquids that don't typically mix, like oil and vinegar, into a stable mixture, as in vinaigrettes and mayonnaise. Confit Confit is the preservation of food, usually meat, by slow-cooking it in its own fat. Duck confit is a classic example, resulting in tender, flavorful meat. Tempering Tempering gradually raises the temperature of an ingredient, often eggs or chocolate, to avoid curdling or seizing. It's essential in making custards, chocolate truffles, or tempered chocolate decorations.

BASICS

Chicken Stock

MAKES 3 QUARTS 1 1 1 1 1 4 1/2 1/2 1/2 2

1/2 1 4

tablespoon olive oil large onion, peeled, halved, and sliced carrot, peeled and chopped celery stalk, chopped, including the leaves whole head of garlic, cut in half horizontally bay leaves teaspoon dried basil teaspoon dried thyme teaspoon dried oregano pounds raw chicken bones, rinsed thoroughly teaspoon whole black peppercorns tablespoon kosher salt quarts water, cold

While making this is an all-day project, the extra effort is definitely worth the end result. The difference between store-bought chicken stock and homemade is very much apparent when crafting soups and other dishes. Heat the oil in a large stockpot over high heat. Add the onion, carrot, celery, and garlic, and sauté, stirring occasionally, for about 2 to 3 minutes. Add the remaining ingredients and bring to a boil, skimming off the foam that rises to the surface. (Be careful not to skim off the herbs and peppercorns when you do this.) Reduce the heat to low and simmer, uncovered, for about 2 hours. Skim the surface of the stock, strain through a large fine-mesh sieve, and allow to cool thoroughly. Discard the bones and vegetables. Refrigerate overnight. The next day, use a spoon to remove any congealed fat from the surface. For later use, freeze the stock in 2 or 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 1 month.

FROM THE CCL KITCHEN

Vegetable Stock

MAKES 3 QUARTS 1 1 1 1 3 1 2 2 1 6 1 1 1/2 1/2 1/2 1/2 1 4

BASICS

tablespoon olive oil large onion, peeled, halved, and sliced carrot, peeled and chopped celery stalk, chopped, including the leaves whole heads of garlic, cut in half horizontally green bell pepper, seeded and chopped tomatoes, coarsely chopped ears of corn, kernels and cobs separate cup mushroom stems, rinsed and trimmed bay leaves teaspoon fresh parsley, chopped teaspoon fresh chives, chopped teaspoon dried basil teaspoon dried thyme teaspoon dried oregano teaspoon whole black peppercorns tablespoon kosher salt quarts water, cold

Who claimed vegetable stock to be uninspiring? We appreciate the nuanced richness that mushroom stems and corn contribute to the flavor. Use it as a substitute for chicken stock to create a vegetarian-friendly version, or savor a bowl on its own! Heat the oil in a large stockpot over high heat. Add the onions, carrots, celery, and garlic, and sauté, stirring occasionally, until the onions are translucent, for about 3 to 4 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 3/4 hours. Remove from the heat, strain the stock, and allow it to cool thoroughly. For later use, freeze the stock in 2- or 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 2 months.

Beef Stock

MAKES 2 QUARTS 6 2 2 2 2 1 3 1/2 1 2 4 1/2 1

pounds beef bones and trimmings medium onions, peeled, quartered large carrots, peeled and cut into 2" pieces celery stalks, chopped, including the leaves tablespoons olive oil tablespoon tomato paste quarts water, cold, divided bay leaf fresh thyme sprigs fresh parsley stems teaspoon black peppercorns tablespoon kosher salt

Although it takes several hours for the stock to simmer to perfection, the hands-on preparation time is under 30 minutes, meaning that without much effort you will have a rich beef stock to use for a variety of recipes. Trim larger pieces of beef from the bones and cut into 1-inch pieces. Position a rack in the center of the oven and heat to 400°F. Put the bones and beef pieces in an extra-large roasting pan. Roast, turning a few times so the beef browns evenly, about 40 minutes. Add the onions, carrots, and celery to the pan. Stir in the oil into the pan being sure to coat the mixture. Roast for an additional hour, turning a few times so the mixture roasts evenly. Transfer the beef and vegetables to a large stockpot and set aside. Pour off any excess grease from the roasting pan and place over medium heat. Add the tomato paste and cook for 2 minutes, stirring constantly. Add 2 cups of the water and bring to a boil over high heat. Reduce the heat to low and simmer, scraping the brown bits from the bottom and sides of the pan. Add the tomato-water mixture to the stockpot with the beef, bones, and vegetables. Add the additional 3 quarts of water, or until all ingredients are submerged. Add the bay leaf, parsley, thyme, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and simmer for 4 to 6 hours, or until the flavors become rich and concentrated. Strain through a cheesecloth-lined strainer into a large bowl. Discard the solids. Let the liquid come to room temperature before covering and transferring to the refrigerator. For later use, freeze the stock in 2 or 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 1 month.

FROM THE CCL KITCHEN

Espagnole (Brown Sauce)

MAKES 2 QUARTS 1 4 4 8 2 2 1 1/4 1/4 3 2

bay leaf fresh thyme sprigs fresh parsley stems black peppercorns tablespoons unsalted butter tablespoons all- purpose flour yellow onion, diced cup carrot, diced cup celery, diced cups Beef Stock (previous page) tablespoons tomato paste

Espagnole (pronounced like the word for Spanish: Español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats. To make the sachet, place the bay leaf, thyme, parsley, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. In a medium saucepan, melt the butter over medium heat until it becomes frothy. Add the mirepoix - onions, carrots, and celery - and sauté until lightly browned, about 6 minutes. Stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste; this is your roux. Lower the heat to low and cook the roux until it just starts to take on a very light brown color, 4 to 5 minutes. Slowly add the stock and tomato purée, whisking vigorously to make sure it's free of lumps. Bring to a boil. Lower the heat to low, and add the sachet. Simmer until the total volume has reduced by 1/3 (you'll have about 2 cups), stirring frequently. Remove the sauce from the heat, retrieve and discard the sachet.

BASICS

Pomegranate Molasses

MAKES 1 1/4 CUPS 4 1/2 1/4

cups pomegranate juice cup and 2 tablespoons white sugar cup fresh lemon juice

The term "molasses" here is quite misleading. While its color is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts. Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. When the juice boils, reduce the heat to a mediumlow. You should see the liquid boiling very gently in the middle. Let the mixture simmer for about an hour, uncovered. Stir occasionally to make sure that the sugars don't stick to the bottom of the saucepan. After 45 minutes of simmering, you'll notice that a lot of liquid has burned off. Reduce the heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done cooking Turn off the heat and let it cool for 30 minutes before pouring it into a jar. The mixture will still be runny but don't worry. The molasses thickens as it cools. Store in an airtight container in the refrigerator for up to 6 months.

FROM THE CCL KITCHEN

Michigan Blueberry BBQ Sauce

MAKES 6 CUPS 1 ¼ 2 2 1¼ 1¼ ½ 2 4 1 1 1 ½ ½ ½ ½ ¼ ¼

BASICS

pint fresh blueberries cup granulated sugar cups tomato sauce cups ketchup cups brown sugar cups red wine vinegar cup molasses, unsulfured tablespoons unsalted butter teaspoons hickoryflavored liquid smoke teaspoon kosher salt teaspoon coarsely ground black pepper teaspoon paprika teaspoon dehydrated garlic teaspoon dehydrated onion teaspoon celery seed teaspoon cayenne pepper teaspoon chili powder teaspoon ground cinnamon

Homemade BBQ sauce is much tastier than any BBQ sauce you can buy in the grocery stores, and the delicious fresh blueberries are a perfect addition to add natural sweetness. In a small saucepan over medium-low heat, combine blueberries and granulated sugar. Cook until sugar is dissolved and blueberries start to burst. Take off heat and gently mash the blueberries. Reserve for later. In a large saucepan over medium heat, mix together ketchup, tomato sauce, brown sugar, vinegar, molasses, butter, and liquid smoke. Season with salt, black pepper, paprika, garlic, onion, celery seed, cayenne, chili powder, and cinnamon. Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Fold the blueberry mixture into the BBQ sauce. Sauce can be stored in the refrigerator for up to one month when covered.

FROM THE CCL KITCHEN

"EBB" Truffle Crunch

MAKES 2 3/4 CUPS 1 1 1/4 1/4 1 1 2

cup black sesame seeds cup white sesame seeds cup dehydrated onion cup dehydrated garlic tablespoon truffle salt teaspoon crushed red pepper tablespoons nutritional yeast

A twist on the classic "Everything But the Bagel" seasoning, the sophistication here comes from the earthiness of the black and white sesame seeds, the umami from the truffle salt, and a hint of fiery warmth from crushed red pepper. Combine all ingredients in a measuring bowl until well incorporated. You can adjust the red pepper to your preferred level of spiciness. Store in an airtight container in a cool, dark place for up to 6 months. We have a preference for truffle salt brands like San Francisco Salt Co. and Sabatino Tartufi, which utilize authentic truffle ingredients rather than artificial flavorings. Below are 5 ways to use this spice blend: 1.

Roasted Vegetables: Toss your favorite vegetables in olive oil and then coat them with the spice blend before roasting. The sesame seeds will add a nice crunch, and the truffle salt and nutritional yeast will provide a savory umami flavor.

Popcorn: Take your popcorn to the next level by sprinkling this spice blend on top. The nutritional yeast will give it a cheesy flavor, and the other spices will add complexity.

Bread & Crackers: Mix the spice blend with olive oil and use it as a dip for bread or drizzle it on crackers. It's a fantastic, easy appetizer.

Salads: Sprinkle this blend on your salad for added crunch and flavor. It can be particularly great on salads with Asian-inspired dressings.

Hummus: Mix it into hummus for a unique, bold flavor. It'll make a great dip for veggies or pita bread.

FROM THE CCL KITCHEN

Carolina BBQ Rub

MAKES 2 1/4 CUPS 1 1/4 1/4 1/4 1/4 1 1

cup brown sugar cup paprika cup chili powder cup dehydrated garlic cup celery salt tablespoon black pepper tablespoon dehydrated onion

A fusion of smoky, sweet, and savory flavors, this mouthwatering BBQ dry-rub is perfect for grilling enthusiasts. Elevate your dishes with this perfectly balanced blend, delivering heat and richness to every bite. Combine all ingredients in a measuring bowl until well incorporated. Store in an airtight container in a cool, dark place for up to 6 months. Below are 5 ways to use this spice blend: 1.

Smoky Ribs: Coat your ribs generously with the blend before grilling (or smoking) them to achieve a tender, smoky, and flavorful masterpiece that will have everyone coming back for seconds.

Turkey Burgers: Mix the BBQ spice blend into your burger patties for a unique twist. Top with cheese, pickles, and your favorite hot sauce for a taste explosion.

BBQ Pulled Pork: Rub this blend onto a pork shoulder, slowcook until it's fall-apart tender, and then shred it for succulent pulled pork sandwiches or tacos that are dripping with flavor.

Grilled Vegetables: Don't limit this blend to just meat – sprinkle it on vegetables like corn on the cob, sweet potatoes, or bell peppers before grilling to give your veggie side dishes a smoky kick.

BASICS

Spicy Snack Mix: Toss this blend with mixed nuts, pretzels, and your favorite snack items for a spicy snack mix that's perfect for game day or movie night.

Traditional Adobo Seasoning

MAKES 3 1/2 CUPS 3/4 3/4 1/2 1/2 1/2 1/4 1/4

cup dehydrated onion cup oregano cup dehydrated garlic cup ground cumin cup kosher salt cup paprika cup chili powder

Adobo seasoning, a staple in Latin and Spanish cuisine, is a versatile and aromatic blend of spices that includes garlic, oregano, paprika, and other herbs and spices. Its smoky, savory, and slightly tangy profile adds depth and a burst of flavor to a wide range of dishes. Combine all ingredients in a measuring bowl until well incorporated. Store in an airtight container in a cool, dark place for up to 6 months.

Below are 5 ways to use this spice blend: 1.

Marinades: Create a delicious marinade by mixing adobo seasoning with olive oil, vinegar, and a touch of citrus juice. Marinate chicken, pork, or beef for a few hours or overnight before grilling, roasting, or pan-frying for a flavorful and tender result.

Rice & Grains: Sprinkle adobo seasoning on rice, quinoa, or couscous during cooking to infuse your grains with a savory, aromatic flavor. It's an excellent way to elevate simple side dishes.

Dry Rub: Use adobo seasoning as a dry rub for roasts like pork shoulder or whole chicken. Apply it generously to the meat before roasting, slow-cooking, or barbecuing to create a tasty, crispy crust.

Soups & Stews: Add a teaspoon or two of adobo seasoning to soups, stews, and chili for an extra layer of depth and complexity in the flavor. It's particularly good in bean soups and hearty winter stews.

Mexican-Inspired Dishes: Sprinkle adobo seasoning on tacos, burritos, and other Mexican-inspired dishes. You can also mix it into sour cream or yogurt for a quick and flavorful taco sauce or dip for tortilla chips.

FROM THE CCL KITCHEN

Shawarma Seasoning

MAKES 1 1/2 CUPS 1/4 1/4 1/4 2 2 2 2 1 1 1

BASICS

cup freshly ground black pepper cup ground allspice cup dehydrated garlic tablespoons ground clove tablespoons ground cinnamon tablespoons ground nutmeg tablespoons ground cardamom tablespoon chili powder tablespoon dried oregano tablespoon kosher salt

No matter the main ingredient, shawarma is traditionally made by stacking thin slices of well-seasoned meat on a large rotating skewer. It is then slowly cooked for hours in front of a heat source, rotating continuously. Combine all ingredients in a measuring bowl until well incorporated. Store in an airtight container in a cool, dark place for up to 6 months. Below are 5 ways to use this spice blend: 1.

Grilled Pineapple: Sprinkle the spice blend on pineapple slices before grilling them. The combination of sweet and spicy will make for a tantalizing dessert or side dish.

Coconut Rice: Mix the spice blend with coconut milk into your rice before cooking. The aromatic spices will infuse the rice with a rich, complex flavor, perfect as a side dish or base for various curries.

Guacamole: Stir the spice blend into your guacamole for a unique twist. It complements the creamy avocado and gives your dip an unexpected kick.

Rice Pilaf: Use the spice blend to season a rice and lentil pilaf for a hearty and flavorful side dish. It adds depth and character to an otherwise simple dish.

Shawarma: This list wouldn't be complete without shawarma. Generously coat your protein of choice (sliced thin) before slow cooking for hours.

Bánh-Mì Rub

MAKES 2 CUPS 2/3 1/4 1/3 2 2 2 2 2

cup ground turmeric cup Five Chinese Spice cup ground annatto seed tablespoons ground coriander tablespoons ground star anise teaspoons chili powder teaspoons ground cumin teaspoon ground cinnamon

Annatto seed comes from the tropical achiote tree, and its' bright orange hue lends itself to use as a food dye in addition to it's sweet, peppery taste. If you can't find any in your grocery store, you can substitute sweet paprika. Combine all ingredients in a measuring bowl until well incorporated. Store in an airtight container in a cool, dark place for up to 6 months.

Below are 5 ways to use this spice blend: 1.

Tofu Marinade: Create a flavorful marinade by mixing the spice blend with some yogurt or oil. Marinate tofu, or your preferred protein for a few hours, then grill for a delicious and aromatic dish.

Curry Sauce: Create a delicious curry sauce by sautéing onions, garlic, and ginger, then adding your spice blend along with coconut milk or tomato sauce. Simmer until the sauce thickens and serve it over your choice of protein or vegetables.

Spiced Nuts: Toss a handful of mixed nuts in a mixture of melted butter or olive oil and the spice blend. Roast them in the oven until they're fragrant and slightly crispy.

Roasted Chickpeas: Toss cooked chickpeas with the spice blend and a drizzle of olive oil, then roast them in the oven until they're crispy. Spiced chickpeas make a delicious and healthy snack.

Breakfast Scramble: Add a pinch of the spice blend to your morning scrambled eggs or tofu scramble.

FROM THE CCL KITCHEN

Israeli Za'atar

MAKES 2 1/4 CUPS 1 1/2 1/3 1/3 1/4

cup dried thyme leaves cup white sesame seeds cup sumac cup dried oregano or marjoram cup kosher salt

The best thing about za'atar is how incredibly versatile it is. You can use za'atar to brighten up simple salads, yogurts, or sprinkle it on meat. You can even just mix za'atar with some olive oil and have the perfect dip for pita bread. Combine all ingredients in a measuring bowl until well incorporated. Store in an airtight container in a cool, dark place for up to 6 months. Below are 5 ways to use this spice blend: 1.

Salad Seasoning: Sprinkle the blend on your favorite salads to add a burst of flavor. It works well with both leafy green salads and grain-based salads like tabbouleh. Combine it with olive oil and lemon juice for a zesty dressing.

Grilled Meats: Use the blend as a dry rub for grilled meats such as chicken, lamb, or even fish. The combination of herbs and spices will infuse your meat with a delicious Mediterranean flavor.

Roasted Vegetables: Toss your favorite vegetables in olive oil and the spice blend, then roast them in the oven. This will add a delightful Mediterranean twist to your roasted vegetables, making them a perfect side dish.

Homemade Bread: Mix the blend into your bread dough for a unique and flavorful homemade bread. You can make flatbreads, focaccia, or any bread of your choice. The spices and herbs will permeate the bread as it bakes.

BASICS

Dips & Spreads: Create a flavorful dip or spread by blending the spice mixture with yogurt, sour cream, or cream cheese. This can be a fantastic accompaniment for pita bread, crackers, or vegetable sticks.

FROM THE CCL KITCHEN

Garlic & Herb Palmiers

SERVES 8 8

garlic cloves, peeled and smashed 1/4 cup olive oil 1 tablespoon chopped rosemary 1/2 tablespoon chopped sage 1/2 tablespoon chopped thyme 1/2 teaspoon crushed red pepper flakes 1 17-ounce package frozen puff pastry, thawed 1 large egg, beaten Kosher salt

These French pastries (pronounced “pahlm-yay”) are traditionally covered with sugar, then rolled up. Our savory take on this pastry classic is filled with a garlic-herb blend for the perfect party snack. Preheat oven to 400°. Cook garlic and oil in a small saucepan over low heat until garlic is bubbling around the edges but not taking on color, about 2 minutes. Continue to cook until garlic is softened and tender and your kitchen smells like garlic, 15–20 minutes. Add rosemary, sage, thyme, red pepper, and a few generous pinches of salt and increase heat to medium. Cook, stirring occasionally, until the herbs are fragrant and garlic is golden, about 2 minutes. Be patient and let everything cool. Mash garlic mixture with a fork or potato masher to a coarse paste; this is your palmier filling. Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Smear garlic mixture over pastry in an even layer, spreading to edges. With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap); press down gently to flatten. Brush exposed pastry with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking). Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½" off 1 end to clean up the edge, then slice log crosswise into ½"-thick pieces (about 15). Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes. Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20–30 minutes. Let cool before serving.

FROM THE CCL KITCHEN

Aloha Ginger Sparkler Crafted with the tropical flair of fresh ginger, pineapple, and a hint of lime, this effervescent beverage is a delightful twist on the classic ginger ale. Perfectly balanced, it's a sweet and spicy concoction that'll transport your taste buds to the shores of Hawaii. SERVES 4 Ginger Syrup 1 cup finely chopped, peeled ginger 1 pineapple, peeled and cut into chunks 1/4 cup sliced lime peel, pith discarded 1/2 cup brown sugar Assembly 1 liter club soda 8 pieces candied ginger

In a small saucepan, bring ginger, lime peel, pineapple chunks, sugar, and 2 cups of water to a boil. Once it reaches a boil, remove from heat, cover, and allow it to steep for 30 minutes. Afterward, strain the syrup through a fine-mesh sieve into a bowl or jar, discarding the ginger lime peel, and pineapple, and let it cool completely. You should end up with approximately 2 cups of syrup. To make 1 drink, mix 2 oz ginger syrup into a rocks glass with ice we opt for one large cube (see image) but smaller ice works just as well. Top with club soda and give it a gentle stir to blend the flavors. Garnish with 1-2 pieces of candied ginger. Do ahead: You can prepare the ginger syrup in advance; it can be stored in the refrigerator for up to one month when covered. Cocktail Version: Add 1-1 1/2 oz of your favorite dark rum. Our Choice: Plantation 5 Year

FROM THE CCL KITCHEN

Chai Chai Real Smooth

SERVES 4

Get ready to groove with our Chai Chai Real Smooth! This cozy concoction combines chai-lime syrup, seltzer, and a touch of cinnamon for a sip that's as smooth as a jazz melody.

Chai Syrup 1/2 cup white sugar 1/2 cup fresh lime juice 2 chai tea bags

Combine tea bags and 1 cup boiling water in a small bowl; cover and let sit for 8–10 minutes. Add sugar; stir to dissolve. Discard tea bags and let cool. Combine cooled chai syrup and lime juice in a measuring glass.

Assembly 1 liter club soda 4 whole cinnamon sticks 4 lemon twists

To make 1 drink, mix 2 oz chai-lime syrup into a rocks glass with ice, and top with club soda. Give it a gentle stir to blend the flavors. Garnish with a cinnamon stick and lemon twist. Do ahead: You can prepare the chai syrup in advance; it can be stored in the refrigerator for up to 1 week when covered. Cocktail Version: Add 1-1 1/2 oz of your favorite bourbon. Our Choice: Buffalo Trace.

FROM THE CCL KITCHEN

Beet-Sumac Tonic

SERVES 4 Spiced Beet Syrup 1 medium beet, scrubbed 1/2 cup sugar 2 tablespoons sumac 1/2 tablespoon black pepper 1/2 cup fresh lemon juice Assembly 1 liter club soda 4 lemon wheels

Beet the heat with this zesty and refreshing drink. Sweet sumac syrup meets tangy lemon and the earthy kick of beet juice, all topped off with a splash of fizzy club soda. Finely grate beet on small holes of a box grater directly onto a piece of cheesecloth. Gather up sides of cheesecloth to make a bundle and squeeze beet tightly over a small bowl to extract as much juice as you can. Transfer 2 tablespoons of beet juice to a small bowl and set aside. Bring sugar, sumac, and 1 cup water to a boil in a small saucepan. Reduce heat and simmer, stirring, until sugar dissolves, about 5 minutes. Let sumac syrup cool. Strain sumac syrup, lemon juice, and reserved beet juice through a fine-mesh sieve into a measuring glass and give it a good stir. To make 1 drink, mix 2 oz beet syrup into a wine glass with ice, and top with club soda. Give it a gentle stir to blend the flavors. Garnish with a lemon wheel. Do ahead: You can prepare the ginger syrup in advance; it can be stored in the refrigerator for up to 1 week when covered. Cocktail Version: Add 1-1 1/2 oz of your favorite gin. Our Choice: Plymouth

DRINKS

Pink Pepper Pineapple Fizz

SERVES 4 Pineapple Syrup 1/2 tablespoon pink peppercorns 1/4 cup sliced lime peel, pith discarded 1 jalapeño, sliced into 1/4-inch rounds 1 1/2 cups fresh pineapple juice 1/4 cup white sugar Pinch of kosher salt Assembly 1 liter club soda 4 lime wheels

Crushed peppercorns, fresh lime, and a kick of jalapeño come together in a tropical delight, perfect for a refreshing twist on your favorite cocktail. Just mix, chill, and pour over ice for a taste of paradise. Crush peppercorns with a mortar and pestle or pulse in a spice grinder. In a medium bowl, add lime peel, peppercorns, jalapeño rounds, pineapple juice, sugar, and salt, and stir until most of the sugar is dissolved. Cover and chill for 8 hours, or overnight. Strain juice through a fine-mesh sieve into another medium bowl (you should have about 1 1/2 cups); discard solids. To make 1 drink, mix 2 oz juice into a highball glass with ice, and top with club soda. Give it a gentle stir to blend the flavors, adding more juice if you want it sweeter. Garnish with a lime wheel. Do ahead: Juice can be infused and strained in advance; it can be stored in the refrigerator for up to 3 days when covered. Cocktail Version: Add 1-1 1/2 oz of your favorite silver tequila. Our Choice: Cazadores

FROM THE CCL KITCHEN

Ginger-Citrus Punch SERVES 4 3 1 1/2 1 1/2 1 1/2 2 1 1

DRINKS

cups ginger ale cups fresh pineapple juice cups orange juice tablespoons fresh lime juice teaspoons maraschino cherry juice orange, sliced into 1/8" thick wheels lime, sliced into 1/8" thick wheels

A simple, yet delicious punch that's enjoyable yearround. This punch is frequently requested by residents and makes a perfect addition to any party. In a punch bowl or pitcher, mix together ginger ale, pineapple juice, orange juice, lime juice, and maraschino cherry juice. Stir to incorporate. Add 2-3 cups of ice. Float orange and lime wheels on top. For an individual serving, reserve additional fresh ice and citrus wheels for garnish.

Berry-Tahini Smoothie

SERVES 1 1 1 1/2 1 1/4 1/2

cup frozen, peeled, chopped banana cup frozen blueberries cup frozen strawberries cup oat milk (or alternative nut milk) cup tahini teaspoon vanilla extract

Additional Garnish Ground cinnamon

Indulge in a creamy and versatile frozen berry smoothie with banana, tahini, and a hint of cinnamon. Customize it to your heart's content with protein, yogurt, healthy fats, or greens for a delicious and nourishing blend. Purée frozen berries, banana, oat milk, tahini, pinch of ground cinnamon, and vanilla extract in a blender until smooth. Pour smoothie into a glass. Garnish with a light sprinkle of cinnamon. This smoothie, although sounding complex, acts as the perfect backdrop for any add-ins you can think of! You can incorporate a scoop of collagen or vanilla protein powder for an extra protein boost. Alternatively, amp up the protein and tanginess by adding a dollop of Greek yogurt. If you're looking to increase your healthy fats, toss in some hemp seeds, chia seeds, or flaxseed. To transform your smoothie into a subtly green delight, throw in a handful of spinach or kale.

FROM THE CCL KITCHEN

The Green Smoothie

SERVES 1 1 1 1 1

cup frozen, peeled, chopped banana cup frozen mango cup packed spinach or kale cup coconut water

We love this refreshing blend of mango and leafy greens in this vibrant morning smoothie recipe. Add creamy almond butter, protein-packed Greek yogurt, or a touch of natural sweetness – the possibilities are endless! Purée frozen banana, mango, spinach or kale, and coconut water in a blender until smooth. Pour the smoothie into a glass. Garnish with fresh banana slices. Feel free to play with this base recipe to concoct your favorite breakfast smoothie. Add in a dose of healthy fats with a dollop of almond butter, mixed nut butter, or half an avocado. Make it a high-protein smoothie with some Greek yogurt or a scoop of your favorite protein powder. Spoon in some chia seeds for fiber. Adjust the taste with the sweetener of your choice (honey, agave, etc.). Prefer a creamier smoothie? Swap out the coconut water for unsweetened almond milk or the dairy of your choice.

FROM THE CCL KITCHEN

The Pink Smoothie

SERVES 1 1 1 1/4 1/4 1

cup frozen, peeled, chopped banana cup fresh strawberries, plus more for garnish cup oat milk (or alternative nut milk) cup Greek Yogurt tablespoon honey

Is it possible to make the classic strawberry-banana smoothie even better? We like to think so. Opt-in for frozen banana instead of fresh for an even creamier, almost milkshake-like texture. Purée frozen banana, strawberries, oat milk, Greek yogurt, honey, and 1 cup of ice in a blender until smooth. Pour the smoothie into a glass. Garnish with fresh strawberry slices. Stick with natural sweeteners like honey—or agave or maple syrup to make it vegan—and dial the amount up or down depending on your taste and how ripe your fruit is. (A ripe banana will register as much sweeter than an under-ripe one.)

FROM THE CCL KITCHEN

Our truly innovative program, Hydrate for Health and Refresh for Health, uses clear, easy-to-operate dispensers at stations that include signage explaining the benefits of hydration to guests, residents, patients, and team members. The water is infused with fresh fruit, vegetables, or herbs and the flavors change daily to keep interest high. Peering through the containers, guests can actually see the fresh water and fruit, a visual cue to hydrate more often.

Water Does the Body Good Without any unnecessary calories, water helps your muscles and brain stay hydrated for optimal physical and mental performance. How much water you need depends on your body height, weight, and activity level; larger, more active people need more fluids. As a rule of thumb, drink at least 8 glasses of water daily. The lighter the color and odor of your urine, the better hydrated you are. Not sold on more frequent trips to the restroom? Here is of why it is important to stay hydrated: 60 Percent of our Body is Water Water is a major component of the muscles and organs. Your body cannot survive without sufficient water as it is the solvent for biochemical reactions -it constantly moves through your cells. About 4 to 10 percent of your body-water gets replaced every day. Staying Hydrated Helps Controlling Weight We can easily confuse feelings of hunger with feelings of thirst as feeling hungry is a side effect of dehydration. Many times, when we are thirsty we "feel" hungry and grab a snack to eat when instead you should have drank a large glass of water. Water Helps Your Digestion Water is required to moisten food (saliva), digest (gastric secretions), transport nutrients to and from cells (blood) and discard waste (urine). Water can reduce constipation and help with urinary tract infections. Drink Up! According to the Center for Science in the Public Interest, nearly half of bottled waters come from municipal water supplies-not from the mountain streams pictured on the labels. So rather than spending money on bottled water, turn on your tap. This will help stop the flood of 95 million plastic water bottles that get discarded each day, of which only 20 percent get recycled. Infuse Boring Water If you have trouble drinking plain water, infused water might be the solution for you. Making your own is easy, calorie-free and a flavorful way to stay hydrated.

FROM THE CCL KITCHEN

Americans are realizing that several generations have consumed countless empty calories in sugary sodas and juices, and this behavior is contributing to an epidemic of obesity and diabetes. Another reason for the renewed interest is that in senior communities and hospitals, patients and residents are more at risk for dehydration. This may be the result of medication, physical limitations that make it difficult to access drinks, or it may be due to decreased mental acuity that causes seniors and patients to forget to hydrate if they are not reminded frequently. Hydration stations are a great solution to these challenges, but not all hydration stations are created equal. Some facilities have responded to this challenge by placing bulky, camping-style coolers in public areas, but this doesn't help patients and residents with motor skill limitations, nor does it communicate anything about what is in the cooler or remind them why it is important to stay hydrated.

How to Infuse Water Use only fresh vegetables, fruits, and whole herb leaves. Spices are best if fresh but dried work as well. Wash ingredients thoroughly under running cold water. Slice fruit and veggies into ¼" to ½" slices, cubes or rings. Fill a glass bottle or pitcher with layers of ice cubes and flavor elements. Fill with fresh filtered water and refrigerate for at least an hour to allow the flavors to fully develop. Refill with ice and water as needed. You'll need one pound of vegetables or fruit and¼ cup of herbs and/or spices per gallon water. Fresh Herbs: rosemary, thyme, mint, basil, cilantro, parsley, sage Spices: cinnamon sticks, cardamom pods, fresh ginger, cloves, whole vanilla bean Edible Flowers: rose, lavender, citrus blossoms, hibiscus, pansies, violets Fresh Fruit: berries, melon, tropical fruit, citrus, apple, peach, pomegranate, fig Fresh Vegetables: cucumber, celery, fennel, carrot, tomato, beets, radish

Drinking water sounds like an easy task, but the truth is that many of us are dehydrated right now. Meeting daily hydration needs can be easily missed, and unfortunately dehydration can lead to medical complications if it goes unnoticed.

DRINKS

Hydrate for Health: Infused Water

EACH MAKES 1 GALLON Cucumber & Basil 1 pound cucumber, peeled and sliced into 1/16" slices 1/4 cup whole basil leaves Pomegranate & Orange 1 pound pomegranate, sliced into wedges 1 pound oranges, sliced into wheels Peach & Ginger 1 pound peaches, sliced into wedges 1/4 cup ginger, peeled and sliced thin on a bias

The following are some of the most popular infused water amongst our residents and team members. The sky is the limit when it comes to infusing water. Follow some of the recipes, or mix and match any fruits, herbs, spices, or even flowers you'd like! Wash all needed flavor elements for the Hydration Station - or any serving container that can hold 2.5 gallons. Cut all ingredients into 1/4” to 1/2” slices, 1/2“ cubes or sprigs. Fill the Hydration Station with ice 1/3 up from the bottom. Make sure that the bottom layer of ice is above the spout. Layer flavor elements flat around the inside edge of the Hydration Station. Make sure that each piece slightly overlaps each other. To garnish, stand a row of ingredients against the container wall facing outward. Fill the next 1/3 with ice, and repeat layering the garnish around the outside of the container. Fill the Hydration Station with ice within 1 ½ inches from the top. Top with filtered water.

Pineapple & Sage 1 pound pineapple, cut into 1/4" wedges 1/4 cup whole sage leaves Assembly 1 gallon filtered water, plus more Ice

FROM THE CCL KITCHEN

Garlic & Herb Palmiers

SERVES 8 8

FROM THE CCL KITCHEN

Signature Mixed Nuts Famous at Spring Lake Village in California, our signature mixed nuts recipe has been a favorite amongst residents for years. Now, you get to try our secret recipe yourself! MAKES 4 CUPS 1 1 1 1 1 1/2 1/2 1/2 1/2 1

cup raw walnut halves cup raw pecan halves cup almonds, dry roasted cup cashews, dry roasted teaspoon salt teaspoon freshly ground black pepper teaspoon ground cumin teaspoon cayenne pepper cup granulated sugar tablespoon unsalted butter

Preheat oven to 350°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray, set aside. Combine walnuts, pecans, almonds, and cashews in large bowl. Add salt, pepper, cumin, and cayenne, toss to coat. In a small saucepan over medium heat, melt the butter, sugar, and 1/4 cup of water. Cook for 1-2 minutes, or until sugar has dissolved. Slowly pour the melted butter mixture over the bowl of nuts and stir to incorporate. Transfer nuts to the prepared baking sheet and spread into a single layer. Bake in oven for 10 minutes. Carefully remove the baking sheet and mix the nuts with a spatula. Bake in the oven for an additional 5-7 minutes, or until the nuts are golden brown and fully roasted. Allow to cool before serving.

FROM THE CCL KITCHEN

Marinated Olives with Aleppo Pepper MAKES 4 CUPS 4

3 1 1/2 1 1 1/4

cups mixed olives (Kalamata, black, green) tablespoons extravirgin olive oil tablespoon fresh lemon juice teaspoon Aleppo pepper teaspoon dried oregano teaspoon dried basil teaspoon smoked paprika

This is like having an olive bar in your own fridge! These spicy marinated olives are so easy to make and the heat can be adjusted to your taste. In a large bowl, combine the mixed olives, extra-virgin olive oil, fresh lemon juice, Aleppo pepper, dried oregano, dried basil, and smoked paprika. Toss all the ingredients together thoroughly, ensuring the olives are evenly coated with the flavorful mixture. Marinate the olives by covering and placing in the refrigerator for at least overnight, although the flavors are best when allowed to marinate for 48 hours. To serve, remove the marinated olives from the refrigerator approximately 2 hours before serving to allow them to reach room temperature. This enhances the fullness of their flavors. Get creative by considering additional mix-ins to tailor the dish to your preferences. Options like citrus zest, red pepper flakes, fresh rosemary, or thinly sliced garlic cloves can add extra depth and character to your olives.

SNACKS & APPETIZERS

Israeli-Style Hummus with Za’atar Pita Chips

MAKES 3 CUPS 1

½ ¼ 1 ½ ½ 2-4 ½ 2

can chickpeas (15 ounces), rinsed and drained teaspoon baking soda cup fresh lemon juice, more as needed garlic clove, roughly chopped teaspoon kosher salt cup tahini tablespoons ice water, more as needed teaspoon ground cumin tablespoons extravirgin olive oil, plus more

Pita Chips 4 pita rounds 1/4 cup extra-virgin olive oil 2 tablespoons Israeli Za'atar (page 17) 1 tablespoon fresh thyme leaves Kosher salt Freshly ground black pepper

We recommend topping with extra-virgin olive oil and cumin for a simple presentation, but the sky's the limit! This hummus acts as the perfect canvas for roasted red peppers and toasted pine nuts, crispy-fried chickpeas, or even spiced, ground lamb. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until their skins are falling off and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside. Meanwhile in a food processor combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy. While running the food processor, drizzle in ice water. Scrape down the food processor and blend until the mixture is ultra smooth, pale and creamy. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil until smooth. Taste and adjust for additional salt and lemon. Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Sprinkle additional cumin on top if desired. Preheat oven to 400°F. Split pitas and place on a rimmed baking sheet. Brush with oil and sprinkle with Israeli Za’atar and additional thyme; season with salt and pepper. Bake until golden brown and crisp, 10–12 minutes. Let cool, then break into bite-size pieces. Serve hummus with pita chips.

FROM THE CCL KITCHEN

Quinoa Tabbouleh with Basil and Mint This vibrant and refreshing tabbouleh combines cherry tomatoes, cucumber, herbs, and quinoa, resulting in a flavorful and nutritious side dish, perfect for any Mezze Platter. SERVES 6 3 1

cups cooked quinoa pint cherry tomatoes, quartered 1/2 English cucumber, diced 2 tablespoons fresh basil, chopped 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon olive oil 1 tablespoon fresh lemon juice, or to taste Kosher salt Freshly ground black pepper

In a bowl, combine the quartered cherry tomatoes, diced cucumber, fresh basil, mint, parsley, olive oil, or lemon juice, and a pinch of salt and pepper. Mix these ingredients well while the quinoa is cooking. When the quinoa is done and slightly cooled, gently stir it into the tomato and cucumber mixture. Ensure that everything is evenly distributed. Taste the salad and adjust the salt, pepper, and lemon juice as needed. Refrigerate the tabbouleh for at least an hour before serving. Optional: crumble fresh feta cheese on top after plating.

Optional Garnish Feta cheese, crumbled

SNACKS & APPETIZERS

Roasted Pico de Gallo

MAKES 4 CUPS 2

pounds tomatoes, cored, cut in half

crosswise 1 medium white onion, sliced into ¼"-thick rounds 3 Serrano chiles 3 garlic cloves, unpeeled 2 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro Kosher salt Tortilla chips

This easy salsa recipe is a roasted riff on pico de gallo, which is normally fresh. The key is to char the tomatoes, onion, Serrano chiles, and garlic under the broiler for a roasty and intensified flavor, then blitz the vegetables in batches for a texture that’s right in between smooth and chunky. Heat broiler to 500°F+. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion. Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool and stir in the lime juice and cilantro. Season salsa with more salt if needed. Serve with tortilla chips.

FROM THE CCL KITCHEN

Chipotle Deviled Eggs with Chorizo SERVES 6 6 3

large eggs tablespoons mayonnaise 1 teaspoon Dijon mustard 2 teaspoons seeded chipotle peppers in adobo sauce 1/2 teaspoon extra adobo sauce 1/4 teaspoon champagne vinegar 2 tablespoons Spanish chorizo, minced Kosher salt Freshly ground black pepper Additional Garnish Fresh dill, finely chopped Traditional Adobo Seasoning (page 14)

Chipotle peppers can pack a punch, so it’s best to start conservatively with your chili and sauce quantities, adding additional to your spice and tang preferences. Place the eggs in a heavy-bottomed pot and cover them with cool water, leaving 1 to 2 inches of water above the eggs. Vent the lid, bring the water to a boil, then cover the pot completely. Reduce the heat and simmer for 30 seconds. Remove from heat and let the eggs stand, covered, for 12 minutes. Transfer the eggs to a bowl of ice water and let them stand for 10 minutes. Peel the eggs under cool running water. Once peeled, pat dry and slice eggs in half lengthwise. Gently scoop out the yolks into a bowl and mash them with a fork or wire whisk. Add mayonnaise, Dijon mustard, adobo sauce, and vinegar. Whisk until smooth. For the smoothest, creamiest filling, use a hand mixer (preferred method). Stir in the minced chipotle peppers by hand. Season the mixture with salt, pepper, and additional adobo sauce and vinegar to taste. Fill each egg white half with a portion of the yolk mixture. You can use a spoon, pastry bag with a plain piping tip, or a zip-lock bag with the corner snipped off. Top each deviled egg with diced chorizo, dill, and dust with Adobo seasoning. Serve eggs immediately or within a few hours of assembling. If not serving right away, store them covered in the refrigerator.

FROM THE CCL KITCHEN

Soft Pretzel Bites with Cheese-Ale Sauce

SERVES 8 2

tablespoons light brown sugar 1 package active dry yeast (2 1/4 teaspoons) 3 ounces melted unsalted butter 2 1/2 teaspoons kosher salt 4 cups all-purpose flour 1/3 cup baking soda 1 whole egg, beaten with 1 tablespoon cold water 1 recipe Cheese-Ale Sauce (next page) Coarse sea salt

We love making homemade pretzels, the big ones, but there is something extra fun and special about the bites! The pretzels are soft, chewy, salty, and perfectly paired with our Cheese-Ale Sauce. Preheat oven to 425°F. In a stand mixer's bowl, combine 1 1/2 cups warm water, light brown sugar, yeast, and melted butter using a dough hook. Allow to rest for 5 minutes. Add kosher salt and all-purpose flour. Mix until combined. Knead until the dough is smooth and pulls away from the sides of the bowl, about 3-4 minutes. If the dough is too wet, add more flour, one tablespoon at a time. Remove the dough, form it into a ball, and place it in an oiled bowl. Cover and let it rise until doubled, about 1 hour. In a pot, bring 3 quarts of water to a boil, carefully adding baking soda. Be cautious of potential bubbling. Divide the dough into 8 equal pieces, roll each piece into a 20-inch rope, and cut into 1-inch pieces for the pretzel bites. Boil the bites in batches (about 15 at a time) for around 30 seconds, remove with a slotted spoon, and place on a greased baking sheet. Brush with the beaten egg wash and sprinkle with coarse sea salt. Bake for 15-18 minutes until golden. Rest for 5 minutes before serving with the Cheese-Ale Sauce.

FROM THE CCL KITCHEN

MAKES 2 CUPS 1/4 1/4 1/2 1/2 1/8 1 2/3 1 1 2 1

cup unsalted butter cup flour teaspoon onion powder teaspoon garlic powder teaspoon cayenne pepper cup whole milk cup beer teaspoon Dijon mustard teaspoon Worcestershire sauce cups sharp cheddar cheese, shredded cup Gruyere or Swiss cheese, shredded

SNACKS & APPETIZERS

Cheese-Ale Sauce In a saucepan over medium heat, melt the butter. Add the flour, onion powder, garlic powder, and cayenne pepper. Cook for 1 minute. Gradually stir in the milk and beer, whisking until smooth after each addition. Continue to cook over medium heat, and add the Dijon mustard and Worcestershire sauce. Cook the sauce until it thickens and becomes bubbly. Reduce the heat to low, add the shredded sharp cheddar and Gruyere (or Swiss) cheese. Stir just until the cheeses melt and the sauce becomes smooth. Note: Light beers like ales will lend a smoother flavor (this is our personal preference). You can substitute dark beers like stouts, or even malts, for a rich, bolder flavor.

FROM THE CCL KITCHEN

SERVES 4-8 4 1 1 1 2 1 1/2 2 1 1 1 1 1 1 ½ 3

slices rye bread tablespoon unsalted butter recipe Kohlrabi Slaw (next page) recipe Not-So-Russian Dressing (next page) pounds whole carrots pound brown sugar pound kosher salt tablespoons coriander seeds teaspoon yellow mustard seeds tablespoon black peppercorns tablespoon fennel seeds cinnamon stick teaspoon juniper berries teaspoon crushed red pepper flakes teaspoon whole cloves bay leaves

Spiced Molasses Glaze 1 cup molasses 3 bay leaves 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 3 teaspoons caraway seeds 4 tablespoons coriander seeds 2 tablespoons black peppercorns

Smoked Carrot "Pastrami" Reuben with Pickled Kohlrabi Slaw This plant-based rendition of a New York deli classic is good enough to satisfy even the pickiest of meat eaters. To make this sandwich fully vegan, substitute the butter for olive oil, and use vegan mayo in the dressing. In a very large container, dissolve salt and brown sugar into 2 gallons of water. Add coriander, mustard seeds, peppercorns, fennel, cinnamon stick, juniper, red pepper, whole cloves, and bay leaves. Mix well to combine. Chill brine to below 40°F. Add whole, unpeeled carrots to brine and brine for 24 to 48 hours. Once fully brined, drain carrots and pat dry. To make the molasses glaze, combine molasses, bay leaves, cayenne, and paprika in a small pot and simmer for 10 minutes, stirring frequently. In a sauté pan toast the caraway, coriander seeds, and peppercorns over low heat until fragrant. Cool and coarsely grind in a spice grinder or mortar and pestle. Fold toasted spices into the molasses mixture and set aside. Heat smoker to 275°F. Place the carrots on a grill rack, and place the rack on the smoker grate. Cover the smoker and cook in indirect heat for 2-4 hours, or until carrots are tender. Rotate carrots every 20-30 minutes and brush the carrots with the Spiced Molasses Glaze. Remove carrots and let cool. Slice lengthwise on a mandoline. Butter 2 slices of rye bread and place into skillet buttered side down. Spread the Not-So-Russian Dressing on each slice of bread. Evenly spread the Pickled Kohlrabi Slaw over each slice of bread. Pile pastrami carrots on one side, then press sandwich together. Place skillet over medium-low heat and grill until bread is browned and crisped. Flip sandwich over to grill the other side. Repeat with remaining rye bread. Slice sandwich in half and serve with a deli pickle.

FROM THE CCL KITCHEN

MAKES 1 CUP 1⁄2 1⁄4 2

Pickled Kohlrabi Slaw

cup rice vinegar cup granulated sugar garlic cloves, thinly sliced 1" piece of ginger, thinly sliced 3" piece of lemongrass,

Combine vinegar, sugar, garlic, ginger, lemongrass, spices, and 1⁄4 cup water in a saucepan over high heat and bring to a boil.

thinly sliced 2 teaspoons yellow mustard seeds 1 teaspoon crushed red pepper flakes 1 cup kohlrabi, peeled and julienned 1/2 cup radish tops and greens, julienned 1/2 cup kale, thinly sliced 1 1⁄2 teaspoon parsley stems, minced Kosher salt Freshly ground black pepper

Do ahead: You can prepare the slaw in advance; it can be stored in the refrigerator for up to 1 month when covered.

1 1

MAKES 1/2 CUP 6 2 1 2⁄3 1⁄4 3

ancho chiles, dried tablespoons white vinegar egg yolk cup canola oil cup ketchup tablespoons dill pickles,

diced 1 1⁄2 teaspoon cayenne Kosher salt Freshly ground black pepper

SNACKS & APPETIZERS

Add remaining slaw ingredients and immediately remove from heat. Season with salt and pepper to taste. Cool to room temperature and refrigerate overnight.

Not-So-Russian Dressing Cover chiles in boiling water and soak until soft, about 10 minutes. Drain and purée in a food processor until smooth and set aside. Mix vinegar and egg yolk in a bowl. While whisking constantly, slowly drizzle in oil until emulsified and resembles aioli. Stir in reserved chile purée, ketchup, pickles, and cayenne. Season with salt and pepper to taste. Refrigerate dressing, covered, until ready to use. Do ahead: You can prepare the slaw in advance; it can be stored in the refrigerator for up to 1 week when covered.

Ultimate Avocado Toast

SERVES 2 2 1 1 2 1/2 2 1 2 1 1/2 1

slices sourdough bread, cut thick avocado, pitted & peeled Roma tomato, diced large eggs tablespoon lime juice tablespoons mayonnaise teaspoon chili powder tablespoons sweet onion, diced tablespoons "EBB" Truffle Crunch (page 12) tablespoon Cotija cheese, crumbled

Additional Garnish Fresh cilantro, finely chopped Texas Pete® Hot sauce

Although this is technically served for breakfast, we think it's good enough for any time of day. Creamy avocado with Cotija, citrus, and truffle all come together for an amazing, textured bite. Place both slices of sourdough bread in a toaster, or on a griddle, and toast them until they are golden brown and crispy. Set aside. In a bowl, mash the ripe avocado with a fork until smooth. Add the lime juice, diced Roma tomato, sweet onion, chili powder, and mayonnaise to the mashed avocado. Mix everything together until well combined. Heat a non-stick skillet over medium heat with oil. Crack the eggs into the skillet and cook them over easy, leaving the yolks slightly runny. Once done, remove them from the heat and set them aside for plating. Take the toasted sourdough bread slices and spread the avocado mixture evenly on each slice. Carefully place a fried egg on top of each avocado-covered toast slice. Sprinkle truffle crunch over the eggs. Garnish the toast with fresh cilantro, crumbled Cotija cheese, and a drizzle of hot sauce, adjusting to your preferred level of spiciness.

FROM THE CCL KITCHEN

Smashed Tomato Flatbread

SERVES 2 2

pre-made flatbreads or naan 1½ cups cherry tomatoes ½ cup fresh basil, chopped 8 ounces fresh mozzarella ½ cup Parmesan cheese, grated ¼ cup balsamic vinegar Kosher salt Freshly ground black pepper

While the classic trio of tomatoes, mozzarella, and basil reigns supreme, feel free to experiment with alternative toppings, all following the same measurements. This flatbread is a canvas for creativity, as versatile as it is straightforward. Preheat oven to 350°F. Place the flatbreads on a sheet pan and bake for 5 minutes, or until they become slightly crisp and golden. While the flatbreads are in the oven, combine the cherry tomatoes, balsamic vinegar, and chopped basil in a mixing bowl. Use a rubber spatula to gently smash and mix these ingredients together. Slice the fresh mozzarella into thin pieces, preparing it for topping the flatbreads. When the flatbreads have been pre-baked, remove them from the oven. Spread the smashed tomato sauce evenly over each flatbread. Layer the sliced mozzarella over the tomato sauce. Sprinkle the grated Parmesan cheese generously over the mozzarella. Return the flatbreads to the oven and bake for an additional 10 minutes to melt the cheeses. Once the flatbreads are golden brown and melted, remove from oven. Allow your flatbreads to cool for about 5 minutes before slicing and serving. Garnish with whole basil leaves.

FROM THE CCL KITCHEN

Blackberry Brie Flatbread with Lavender Honey

SERVES 2 1 2

piece naan flatbread tablespoons unsalted butter, melted 1 pint fresh blackberries, washed and dried 8 ounces Brie cheese 1/2 cup arugula, washed and dried Course sea salt Lavender Honey ½ cup organic, local honey 1 sprig fresh lavender

Creamy, tart, and aromatic, this flatbread makes for an incredible before -or- after-dinner snack for your next party or event. 10x the recipe and cut the naan into bite-sized pieces to feed a crowd. Heat honey over low heat until it forms a thinner consistency, add the fresh lavender sprig and stir. Steep to incorporate, about 10 minutes. Strain honey through a fine mesh sieve. Cover and refrigerate overnight. Before serving, reheat honey over low heat. Preheat oven to 350°F. Place the naan flatbread on a parchment-lined pan and brush with melted butter. Prepare brie by slicing into 1/8” slices and arrange on the prepared flatbread. Add the blackberries and sprinkle with coarse sea salt. Bake flatbread for 8-10 minutes, or until the brie is fully melted and the blackberries have begun to burst. Take out of oven and allow flatbreads to cool, about 5 minutes. Top with fresh arugula and drizzle with the lavender honey. Cut flatbread into wedges for service.

SNACKS & APPETIZERS

FROM THE CCL KITCHEN

Garlic & Herb Palmiers

SERVES 8 8

FROM THE CCL KITCHEN

Arugula & Beets with Honey-Cardamom Vinaigrette

SERVES 4 5

You can usually find pre-cooked and chilled beets at your local supermarket, but if you're able to find freshly-picked beets from a local farm, the difference in flavor is truly night and day.

ounces baby arugula, washed 2 red beets, scrubbed 2 golden beets, scrubbed 2 large oranges, peeled and cut in segments 1 fennel bulb, shaved 3 large dates, julienned Kosher salt Freshly ground black pepper

In a medium bowl, whisk together lemon juice, vinegar, mustard, cardamom, salt, and pepper. While whisking, slowly drizzle in olive oil in a steady stream to obtain a creamy consistency. Taste and adjust seasonings if necessary.

Honey-Cardamom Vinaigrette 1 cup extra-virgin olive oil 2 tablespoons honey 2 lemons, juiced 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon freshly ground cardamom 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Place beets in a large pot and add water to cover. Bring to a boil and cook for 30 minutes, or until tender.

Do Ahead: The dressing can be made 1 day ahead. Cover and chill. Remove the greens and the tail from the beetroots. Leave about 1 inch of the greens intact, this will help the color not bleed into the water when boiling.

Tip: Cook the red and golden beets separately from each other. This will help keep their colors vibrant. Once cooked, remove beets and submerge in an ice bath of equal parts water and ice. Trim off what's left of the greens and peel off the beet skin; you can easily do this with paper towels. Thinly slice the prepped beets into half-circles and set aside. In a large mixing bowl, combine the arugula, beets, orange segments, shaved fennel, and dates. Dress the salad in the vinaigrette, tossing to combine. Season with salt and pepper to taste.

FROM THE CCL KITCHEN

Boston Bibb Salad with Green Goddess Dressing

SERVES 4 2

heads Boston bibb lettuce, cored and quartered heirloom tomatoes, cut into wedges

Green Goddess Dressing 1 large egg yolk 1 teaspoon Dijon mustard 2 tablespoons fresh lemon juice 1 cup olive oil 1/2 bunch fresh parsley, minced 1/2 bunch fresh chives, minced 2 tablespoons fresh tarragon, minced 1 garlic clove, minced 1/2 medium-sized cucumber, skin on, roughly chopped 1/2 avocado, peeled and pitted 3/4 cup sour cream or plain yogurt Kosher salt Freshly ground black pepper

SAL ADS

The origins of this classic herb-loaded dressing points to the Palace Hotel in San Francisco in 1923. The hotel's executive chef Philip Roemer wanted to create something to pay tribute to actor George Arliss and his hit play, The Green Goddess. Pulse the egg yolk, mustard, and lemon juice in a blender with a few, quick pulses. Turn the blender on medium-high and slowly drizzle in the oil in a thin, steady stream. Continue to blend until the mixture is light in color, with a thick consistency. Scrape down the sides of the blender and add the cucumber, avocado, parsley, chives, tarragon, and garlic. Blend until smooth and vibrant green. In a medium bowl, fold in sour cream, or yogurt, into the herbed mayonnaise. Season with salt and pepper to taste and set aside. Do Ahead: The dressing can be made 1 day ahead. Cover and chill. On a chilled plate, build salad with arugula, roulade wheels, and tomatoes. Drizzle extra-virgin olive oil, pesto, and balsamic vinegar on top of salad. To serve, place 2 bibb lettuce quarters on a chilled salad plate. Add a few tomato wedges and drizzle the green goddess dressing over.

Thai Cucumber Salad SERVES 4 1/2 1

bunch fresh cilantro small shallot, finely chopped 1 garlic clove, finely grated 2 Thai chiles, finely chopped 1/4 cup tamarind concentrate 2 tablespoons fresh lime juice 2 teaspoons fish sauce 6 medium Persian cucumbers, half-peeled, halved lengthwise, thinly sliced on a bias 1 cup cherry tomatoes, halved Kosher salt

Tamarind concentrate, often labeled “concentrate cooking tamarind” can be found at Asian and Thai markets, or online. Thinly slice the cilantro stems until you have about 2 tablespoons and place them in a large bowl. Coarsely chop the remaining cilantro; set it aside for serving. Add shallot, garlic, chiles, tamarind concentrate, lime juice, and fish sauce to the bowl with cilantro stems and mix well. Add cucumbers and tomatoes, season with salt, and toss until everything is nicely dressed. Transfer the salad to a platter and top with the reserved chopped cilantro and peanuts. Do Ahead: The dressing can be made 1 day ahead. Cover and chill.

Additional Garnish Fresh cilantro, finely chopped Dry-roasted peanuts, coarsely chopped

FROM THE CCL KITCHEN

Winter Fennel Salad with Garlic-Lemon Dressing

SERVES 4 1

fennel bulb, stems removed 1/2 cauliflower head, core removed 2 white endive, leaves separated 1 firm pear, halved lengthwise, cored, thinly sliced 1/2 cup Parmesan cheese, shaved into ribbons 1 tablespoon extra-virgin olive oil 3 tablespoons fresh lemon juice, divided Kosher salt Freshly ground black pepper

This salad is as refreshing as it is comforting. The all-white bouquet of vegetables is definitely a visual stand-out for your next dinner party, just make sure to serve in a colorful bowl! Thinly slice the fennel and cauliflower crosswise, about 1/4" thick. Toss the fennel, cauliflower, endive, pear, and Parmesan in a large bowl. Add olive oil and 1 tablespoon of lemon juice, reserving 2 tablespoons for the dressing. Season with sea salt and freshly ground black pepper. Using your hands, toss the salad until well coated. Chill in the refrigerator while you prepare the dressing. In a small bowl, whisk together the yogurt, mayonnaise, finely grated garlic, lemon zest, and the remaining 2 tablespoons of lemon juice. Season with kosher salt. Arrange about one-quarter of the salad on a large platter. Drizzle some dressing over, letting it fall into the vegetables. Add another one-quarter of the salad and drizzle with the dressing. Repeat with the remaining salad and dressing in layers. Season with kosher salt and freshly ground black pepper. Do Ahead: The dressing can be made 1 day ahead. Cover and chill.

Garlic-Lemon Dressing 1 teaspoon finely grated lemon zest 1/2 cup whole milk yogurt 1/4 cup mayonnaise 1 garlic clove, finely grated

SAL ADS

Watermelon Panzanella

SERVES 4 1

loaf Italian bread, cubed (about 8 cups) 4 tablespoons olive oil, divided 1/2 teaspoon kosher salt 1/2 small watermelon, cubed 1 medium Persian cucumber, peeled and cubed 1/4 cup red onion, thinly sliced 2 tablespoons jalapeño pepper, seeds removed, diced 1/3 cup crumbled feta cheese 2 tablespoons fresh mint, chopped 2 tablespoons fresh lime juice Freshly ground black pepper

Panzanella is a Tuscan-style chopped salad of soaked "stale" bread, onions, and tomatoes that is popular in the summer. Our version swaps the tomatoes for watermelon, offering a refreshing and addicting side dish. Preheat the oven to 300°F. Place the cubed bread in a bowl and toss with 2 tablespoons of olive oil and the Kosher salt. Lay the bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until the bread is crispy. Let it cool. In a large bowl, place the watermelon, cucumber, red onion, jalapeño, feta cheese, and mint. Add the cooled bread cubes and toss until well combined. Drizzle the remaining 2 tablespoons of olive oil, lime juice, and black pepper over the salad. Toss again to ensure everything is well combined.

FROM THE CCL KITCHEN

Brussels Sprouts & Quinoa

SERVES 4 1 3 1 1/3 1/4 1/4 1

pound Brussels sprouts, ends trimmed and halved garlic cloves, minced tablespoon olive oil cup pecans, chopped cup dried cherries cup Parmesan cheese, shaved into ribbons cup cooked quinoa, chilled

Orange-Thyme Vinaigrette 2 tablespoons extra-virgin olive oil 1/4 cup fresh orange juice 1/2 teaspoon orange zest 2 teaspoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup 1 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper

SAL ADS

Brussels sprouts, pecans, cherries, and thyme are a match made in autumn heaven. Try this salad at your next Thanksgiving - just be sure to double the recipe as it goes fast! Preheat the oven to 400°F. On a sheet pan, combine the Brussels sprouts and minced garlic. Toss with olive oil and sprinkle with salt and pepper. Arrange the Brussels sprouts so they are all cut-side down on the baking sheet. Tip: This helps them roast better and get more evenly browned. Roast in the oven until the Brussels sprouts are tender and golden brown, about 15-20 minutes. While the Brussels sprouts are cooking, in a small bowl, combine the 2 tablespoons of extra-virgin olive oil, orange juice, zest, vinegar, mustard, maple syrup, and thyme; whisk to combine. Season with salt and pepper to taste. Add pecans to a dry, hot skillet over medium heat, and then cook until the nuts give off a toasted aroma, 4-6 minutes. In a serving bowl, combine the roasted Brussels sprouts, cooked quinoa, toasted pecans, and dried cherries. Pour the vinaigrette over all and gently toss to combine. Sprinkle with Parmesan cheese. Serve warm or cold.

FROM THE CCL KITCHEN

Broccoli Pomegranate Salad with Shawarma Vinaigrette

SERVES 4 1/4 1 1 6 1 1/2

cup raw pistachios small shallot, finely chopped Thai chili pepper, finely chopped cups broccoli florets, finely chopped cup fresh cilantro, finely chopped cup pomegranate arils

Shawarma Vinaigrette 6 tablespoons neutral oil (grapeseed or avocado) 2 teaspoons Shawarma Seasoning (page 15) 1 garlic clove, finely grated 2 tablespoons fresh lemon juice 2 tablespoons champagne vinegar 1 tablespoon Pomegranate Molasses (page 8) Kosher salt Freshly ground black pepper

SAL ADS

You can serve this chilled as a salad or serve warm after making for an incredible side dish. Not a fan of broccoli? You can easily substitute Brussels sprouts, or even sugar snap peas for a refreshing summer salad. Heat neutral oil, Shawarma Seasoning, and garlic in a small saucepan over medium-high heat until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, champagne vinegar, and pomegranate molasses. Season the vinaigrette with salt and pepper if needed; set aside. Toast pistachios in a dry, small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; then finely chop. In a medium bowl, toss the chopped pistachios, shallot, chili, broccoli, cilantro, and pomegranate arils. Drizzle the dressing over the salad and toss to coat. Taste and season with more salt and pepper if needed. Do Ahead: The salad can be made 1 day ahead. Cover and chill.

Classic Caesar Salad with Parmesan Crisps

SERVES 4 2

romaine lettuce hearts, cut into 1 1/2" pieces, washed, dried, and chilled 1 egg yolk 2 tablespoons anchovy paste 1 large garlic clove, peeled 1 recipe Parmesan Crisps (next page) Coarse sea salt Freshly ground black pepper Parmesan cheese, for grating Vinaigrette Base 1/4 cup extra-virgin olive oil 2 teaspoons fresh lemon juice 1 1/4 teaspoons Banyuls (or sherry) vinegar 1/2 teaspoon Worcestershire sauce

For us, anchovies can make or break a classic Caesar salad. We also understand these preserved, salty fish aren't for everyone. You can easily substitute an extra tablespoon of Worcestershire sauce, or Dijon mustard for a vegetarian version. In a bowl, combine the extra-virgin olive oil, fresh lemon juice, vinegar, and Worcestershire sauce. Set the vinaigrette base aside. In a small bowl, or using a mortar and pestle, combine the peeled garlic clove with a pinch of coarse salt. Crush and mix until a thick, consistent paste has formed. In a large bowl, combine the garlic paste, egg yolk, and anchovy paste. Whisk vigorously. Slowly stream the vinaigrette base into the yolk mixture, stirring quickly. Pour the base slowly to ensure the emulsion forms. The result should be a thick, creamy emulsified dressing. Add the romaine lettuce to the dressing and toss until the leaves are evenly coated. Season the salad with freshly ground black pepper and generously grate Parmesan cheese on top. Add the Parmesan crisps and gently toss a few times. Serve the salad in chilled bowls.

FROM THE CCL KITCHEN

MAKES 8 CRISPS

Parmesan Crisps

Preheat oven to 400°F.

cup Parmesan cheese, finely grated teaspoon all-purpose flour

Grate the Parmesan into a small mixing bowl. It is best to grate the cheese at the last minute so that it maintains its moisture and melts together well. Toss the cheese with the flour to evenly distribute it. Pour a heaping tablespoon of the Parmesan-flour mixture onto a silicone (recommended) or parchment-lined baking sheet and lightly pat down. The Parmesan-flour mixture should be about 1/8" thick across. Repeat with the remaining, spacing the spoonfuls about a 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool before serving.

SAL ADS

FROM THE CCL KITCHEN

Hand-Pulled Mozzarella and Prosciutto Roulade

SERVES 8 1 2 6 1

pound fresh cheese curd tablespoons kosher salt ounces sliced prosciutto cup tear-drop tomatoes (or cherry heirloom), sliced in half lengthwise 4 cups baby arugula, washed Kosher salt Freshly ground black pepper Extra-virgin olive oil Aged Balsamic vinegar Basil Pesto 2 cups fresh basil leaves, packed 1/2 cup Parmesan cheese, freshly grated 1/2 cup extra-virgin olive oil 1/3 cup pine nuts, toasted 3 garlic cloves, minced

Nothing beats hand-pulled mozzarella, especially when it's the main ingredient. If you can't find any cheese curd, you can use store-bought. Just be careful not to tear the cheese when rolling the roulade. To make the basil pesto, add all ingredients except the olive oil to a blender and blend on medium speed, gradually adding the oil until it forms a smooth paste. Set aside. Dice cheese curd and place in a large bowl. In a large pot, heat a gallon of heavily salted water until it registers 165°F. Find the right stove settings to ensure it remains at this temperature. Ladle hot salted water over curd and let sit for about 2 minutes until they begin to soften and melt. Using a wooden spoon to start, gently fold the curds over each other in the bowl. Remove curd mass and gently fold under itself until a smooth ball is presented. It is best to use your hands (see image). If water is too hot to handle, keep a bowl of ice water nearby to submerge your hands in between pullings. Flatten curd out into a thin rectangular shape. Add thin slices of Prosciutto and roll evenly to form the roulade. Slice in 1-inch pieces and set aside. Toss arugula with a drizzle of oil, season with salt and pepper to taste, and set aside. On a chilled plate, build salad with arugula, roulade wheels, and tomatoes. Drizzle extra-virgin olive oil, pesto, and balsamic vinegar on top of salad.

SAL ADS

FROM THE CCL KITCHEN

Garlic & Herb Palmiers

SERVES 8 8

FROM THE CCL KITCHEN

Avgolemono Chicken Soup

SERVES 6 3/4 1 1/4

2 1/2 1 1/4 1/2 2 1/4 6 1 2 2

cup white rice, rinsed cups boneless skinless chicken breast (large), diced tablespoons canola oil cups yellow onions, finely chopped cup fresh celery, finely chopped tablespoons garlic, minced cup fresh lemon juice cups Chicken Stock (page 4) tablespoon kosher salt teaspoons black pepper, freshly ground large eggs

Additional Garnish Fresh parsley, finely chopped Lemon wedges

Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. The best part, this weeknight version comes together in just over 30 minutes. Heat the canola oil in a large stockpot over medium heat. Add the finely chopped onions and celery to the pot and gently sauté until they turn translucent. Stir in the minced garlic and continue to sauté for 1 to 2 minutes, allowing the flavors to meld. Pour in the lemon juice, and simmer until it reduces by half. Add the diced chicken to the pot, followed by the Chicken Stock and white rice. Gradually raise the heat until the mixture begins to simmer. Add kosher salt and freshly ground black pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. In a large, separate bowl, whisk the eggs. Gently temper the eggs by slowly whisking 1 cup of the hot soup into the egg mixture, ensuring a smooth incorporation. Gradually introduce this tempered egg mixture back into the hot soup to thicken the base. Remove from heat immediately. Serve the soup in bowls and garnish with fresh parsley and lemon wedges.

FROM THE CCL KITCHEN

Potato Coconut-Curry Soup

SERVES 6 1 1 1 2 2 1 1 2 1/2 1/4 2 1 1 1/2 1 1/2

yellow onion, diced teaspoon garlic, minced tablespoon ginger, minced cups Vegetable Stock (page 5) cups gold potatoes, peeled and diced cup unsweetened coconut milk tablespoon Thai Red Curry paste teaspoons ground turmeric teaspoon ground cumin teaspoon ground cinnamon tablespoons fresh lime juice cup canned chickpeas, rinsed and drained cup frozen peas cup red bell pepper, diced cup fresh spinach, chopped cup broccoli, chopped

This soup is full of Thai-inspired creamy flavors, and with the addition of potatoes, you’ll have a hearty, filling soup that is perfect for cold weather. It's also versatile! Substitute the pepper, spinach, and broccoli for whatever vegetables are in season. In a medium pot, combine the diced onion, minced garlic, and 1/2 cup vegetable Stock. Sauté over medium heat for 5 minutes, stirring frequently. Add more vegetable broth if necessary to prevent sticking. Add the potatoes, along with turmeric, ginger, cumin, and cinnamon. Cook for an additional 2-3 minutes, stirring frequently and gradually adding more Vegetable Stock (additional 1/2 cup) Incorporate the coconut milk, the remaining Vegetable Stock, Thai Red Curry paste, canned chickpeas, peas, and red bell pepper. Stir to combine, then cover with a lid and bring everything to a boil over medium heat. Let the curry simmer for 15 minutes over low heat. Then, add the fresh broccoli and spinach, and cook for another 5 minutes. Turn off the heat, and add fresh lime juice. Mix to combine. Serve the soup in bowls and garnish with fresh cilantro and lime wedges.

Additional Garnish Fresh cilantro, finely chopped Lime wedges

SOUPS

FROM THE CCL KITCHEN

Game-Day Vegan Chili

SERVES 4 2 1 2 1 1/2

tablespoons olive oil teaspoon garlic, minced yellow onions, diced cups Vegetable Stock (page 5) 1 green peppers bell pepper chopped 1 carrot, peeled and chopped 1 zucchini, finely chopped 16 ounces diced tomatoes 6 tablespoons tomato paste 1 cup corn kernels 2 cups kidney beans, rinsed and drained 1 cup chickpeas, rinsed and drained 3 tablespoons soy sauce 1 tablespoon paprika 1 teaspoon cayenne pepper Kosher salt Freshly ground black pepper

SOUPS

This vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. Make sure you don't skip the simmer time- the longer you wait, the better the flavor. In a large pot, heat olive oil over medium heat. Add the minced garlic and diced onions, sautéing until the onions are translucent, about 5 minutes. Add the chopped green peppers, carrots, and finely chopped zucchini to the pot. Stir until the vegetables begin to soften. Add the tomato paste and cook an additional 5 minutes. Pour in the Vegetable Stock and diced tomatoes, and bring to a simmer. Stir in the corn, kidney beans, and chickpeas into the chili. Season with soy sauce, paprika, and cayenne pepper. Adjust the seasoning to your taste and spice preferences. Let the chili simmer for an additional 25-30 minutes, ensuring all ingredients are well-cooked and the flavors have developed. Add salt and pepper if needed. Serve the chili in bowls and garnish with your favorite vegan toppings, or enjoy it as is!

Mulligatawny SERVES 4 1 2 1 1/4 1 1/2

yellow onion, diced celery stalks, diced carrot, diced cup unsalted butter tablespoons all- purpose flour 1 1/2 teaspoons curry powder 4 cups Chicken Stock (page 4) 1/2 red apple, cored and chopped 1/4 cup white rice 1 skinless, boneless chicken breast, cubed 1 pinch dried thyme 1/2 cup heavy cream, heated Kosher salt Freshly ground black pepper

Mulligatawny is a classic soup originating from South Indian cuisine. The name originates from the Tamil words milagu, and tanni; translating to "pepper-water". Melt butter in a large soup pot over medium heat. Add onions, celery, and carrots, and sauté until soft, approximately 5 to 7 minutes. Add flour and curry powder, and cook for an additional 5 minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, white rice, chicken, thyme, and season with salt and pepper. Simmer until the rice is tender, which usually takes 15 to 20 minutes. Just before serving, stir in the hot cream. You can garnish with fresh cilantro and scallion greens, but this soup is just as good without!

Optional Garnish Fresh cilantro, finely chopped Scallion greens, chopped

FROM THE CCL KITCHEN

Lobster Bisque

SERVES 4 2 3 3 1 2 1 2 2 2 2 1 2 1

live lobsters, weighing around 3 pounds total tablespoons unsalted butter tablespoons all-purpose flour carrot, chopped celery stalks, chopped medium yellow onion, chopped cloves garlic, crushed sprigs fresh thyme sprigs fresh tarragon tablespoons tomato paste cup medium sherry cups fish stock cup heavy cream

Additional Garnish Cayenne pepper

Smooth and creamy, our lobster bisque is always a crowd pleaser and has never been easier! Using lobster shells guarantees a rich and decadent bisque. We like to serve this with toasted French bread and butter. Fill a large pot with water and a generous amount of salt. Add the live lobsters, cover with a tight-fitting lid, and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains. Add the butter to a large pot over medium heat, then add the onion, celery, carrot, garlic, and herbs. Sweat until the onions are translucent, about 5 minutes, then add the tomato paste and flour, and cook for an additional 3 to 4 minutes, or until the roux cooks all the way. Deglaze with sherry and cook until the alcohol has evaporated. Add fish stock, lobster shells, and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour. Strain the broth through a colander, pressing down hard on the solids to extract as much liquid as possible. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on any solids that remain. Add the cream and bring to a low simmer for an additional 5-10 minutes. Add the chopped lobster meat to a bowl. Ladle in bisque and dust with cayenne.

SOUPS

Bubbie's Matzo Ball Soup SERVES 8 Matzo Dough 6 large eggs 1/2 cup vegetable oil 6 tablespoons Chicken Stock (page 4) 3 tablespoons fresh dill, chopped 1 1/2 teaspoons kosher salt 3/4 teaspoon black pepper, freshly ground 1 1/2 cups matzo meal Soup & Assembly 4 chicken legs (thigh and drumstick) 4 cups Chicken Stock (page 4) 1 1/2 teaspoons kosher salt, plus more to taste 2 medium carrots, thinly sliced 1 bunch fresh Italian parsley 1 tablespoon black peppercorns Additional Garnish Fresh dill, finely chopped Freshly ground black pepper

The key to this soup is patience. Although the cooking time can take an entire afternoon - the pay-off (and amazing smells) is well worth it in the end! Whisk the eggs in a medium bowl. Add vegetable oil, Chicken Stock, dill, salt, and pepper. Whisk vigorously to combine. Add matzo meal and whisk until incorporated. Cover and chill the dough for at least 35 minutes (this is essential as it gives the matzo meal time to hydrate). Do ahead: Dough can be made 2 days ahead. Keep chilled. While the matzo dough is chilling, place a rack in the top third of the oven and preheat to 450°F. Place chicken legs on a rimmed baking sheet or a large plate, sprinkle with 1 1/2 teaspoons salt, and let sit at room temperature until ready to use. Bring the Chicken Stock to a simmer until the stock is slightly reduced, 40–50 minutes. Add chicken legs and simmer until the legs are very tender, another 40–50 minutes. While the chicken legs cook, bring 3 quarts of water with a generous amount of salt to a boil in a medium pot. Using damp hands, divide the matzo mixture into 16 pieces and roll each into about 1 1/2"-diameter ball. Using a slotted spoon, carefully lower the matzo balls into the pot. Reduce the heat to low, cover the pot, and simmer gently, checking occasionally and adjusting the heat if boiling too rapidly, until the balls are puffed and light in color, 30–40 minutes. Transfer chicken legs to a plate and let sit until cool enough to handle. Remove meat from legs; discard skin and bones. Tear the meat into bite-size pieces and return to the stock. Add the remaining thinly sliced carrots. Return stock to a simmer and cook until carrots are just tender, about 4 minutes. Taste and season the soup with more salt and pepper if needed. Using a slotted spoon, place 2-3 matzo balls in each bowl. Ladle in soup and garnish with chopped dill and freshly ground pepper.

FROM THE CCL KITCHEN

Garlic & Herb Palmiers

SERVES 8 8

FROM THE CCL KITCHEN

Blistered Tomato Caprese Pasta SERVES 4 1 1½ ¼ ¾ ½ ½ 4 1/2 2 1½ 1 5 2 ¼

pound farfalle pasta pounds cherry tomatoes cup extra-virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper teaspoon fresh thyme leaves, chopped garlic cloves, whole cup salami, thinly sliced tablespoons balsamic vinegar tablespoons fresh oregano, chopped shallot, minced ounces fresh mozzarella pearls cups baby spinach, washed cup fresh basil, thinly sliced

Additional Garnish Freshly ground black pepper Whole basil leaves Extra-virgin olive oil

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The perfect dinner for a hot summer night, this pasta dish relies on fresh, simple ingredients. Pro tip: use high-quality olive oil and balsamic vinegar to enhance the flavor. Preheat your oven to 425°F. Line a sheet pan with aluminum foil or parchment paper. Place the cherry tomatoes on the sheet pan and drizzle with the olive oil. Season the tomatoes with salt and freshly ground black pepper. Scatter the fresh thyme leaves and garlic cloves among the tomatoes and toss everything well to coat. Transfer the sheet pan to the oven and roast the tomatoes for about 20 minutes, or until they're caramelized on top and have burst. Remove from the oven and transfer the roasted garlic cloves to a cutting board. Using the side of your knife, carefully smash the garlic into a smooth paste. In a large bowl, combine the salami, balsamic vinegar, a drizzle of olive oil, oregano, shallot, mozzarella pearls, and baby spinach. Bring a large pot of salted water to a boil and cook the pasta until it's al dente. Once the pasta is done, strain it and add it to the bowl, along with the smashed garlic and roasted tomatoes. It's best to wait until the pasta has cooled slightly so the cheese doesn't melt. Add the fresh basil to the mixture and toss to combine. Season with salt and pepper to taste. Serve hot or warm, garnish with whole basil leaves, freshly ground black pepper, and a drizzle of extra virgin olive oil if desired.

FROM THE CCL KITCHEN

Creamy Orecchiette with Chorizo and Shiitake Mushrooms SERVES 4 1 2 1/2 1 1 1 1 2 1/2 2 1 1/2 1/2 2

pound orecchiette pasta tablespoons olive oil cup chorizo sausage, chopped tablespoon scallion (whites), chopped tablespoon shallots, chopped teaspoon garlic, minced pound shiitake mushrooms, chopped cups heavy cream teaspoons Worcestershire sauce teaspoon Cholula Hot Sauce teaspoon kosher salt cup Parmesan cheese, finely grated tablespoons cold unsalted butter

Orecchiette is a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Bring a pot of salted water to a boil. Add the orecchiette and cook until just al dente. Drain in a colander, return to the pot, and toss with 1 tablespoon of the olive oil. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring, for about 5 minutes. Add the chopped scallion whites, shallots, and garlic to the skillet. Cook until fragrant, for about 30 seconds. Stir in the shiitake mushrooms, ensuring they are well-coated, and cook for 2 minutes. Pour in the heavy cream and cook until it's reduced by half, approximately 10 minutes. Add the Worcestershire sauce, hot sauce, salt, 1/2 cup of Parmesan cheese, and cold butter. Stir well to incorporate. Divide the cooked orecchiette among 4 plates and spoon the creamy sauce evenly over the top. Garnish each serving with chopped Italian parsley and the remaining grated Parmesan cheese.

Additional Garnish Italian parsley, chopped

PASTA & GRAINS

101

Risi e Bisi

SERVES 4 6 1/4

scallions cup extra-virgin olive oil, plus more for drizzling 5 cups Chicken Stock (page 4) 3 ounces pancetta, finely chopped 1 medium onion, finely chopped 2 garlic cloves, thinly sliced 1 cup Arborio rice 1/2 cup dry white wine 2 cups fresh peas, shelled 3 tablespoons finely chopped mint 2 tablespoons unsalted butter 1 teaspoon finely grated lemon zest 1 cup Parmesan, shaved, plus more, for serving Kosher salt Freshly ground black pepper

The classic Venetian dish of rice and peas, known as risi e bisi, makes for a perfect springtime dinner. The desired final consistency is loose, almost brothy, not tight and creamy like risotto. Cut the scallions into pieces and slice them lengthwise into thin strips Heat oil in a large saucepan over medium-high heat. Add the scallions and cook until they become crisped and golden brown in spots. Transfer the scallions to paper towels to drain and season them with salt. Reserve the oil in a small bowl for later. Bring the Chicken Stock to a simmer in a medium pot and keep it warm over medium-low heat. Return the saucepan to the stove and add the pancetta and oil. Cook over medium heat, stirring occasionally until the fat begins to cook out. Add the chopped onion, stirring often until softened and golden. Add the garlic and continue cooking, stirring until softened. Stir in the rice and season with salt. Cook until some grains become translucent. Add the wine and cook while stirring continuously until the pan is almost dry. Begin to ladle in stock and simmer while stirring occasionally until the broth is absorbed. Ladle in more stock and continue to cook, stirring yet again until the rice is cooked through and most of the stock is absorbed. Add the peas and the remaining broth. Continue to cook and stir until the peas are tender (if using frozen peas, add them at the end and cook to warm through.) Stir in mint, butter, lemon zest, and Parmesan cheese. Taste and season with salt and pepper. Divide the Risi e Bisi among bowls. Top with shaved Parmesan and the reserved crunchy scallions. Drizzle with the reserved scallion oil and season with pepper. Serve alongside crunchy bread and enjoy!

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FROM THE CCL KITCHEN

103

104

FROM THE CCL KITCHEN

Mujaddara

SERVES 6 1 2

cup basmati rice, rinsed tablespoons unsalted butter 3/4 cup angel hair pasta, broken into 1" pieces 3/4 teaspoon kosher salt 1/2 cup brown lentils 2 medium onions, thinly sliced 1 1/2 teaspoons cornstarch 1/2 cup extra-virgin olive oil 1 tablespoon ground cumin 2 teaspoons ground cinnamon 1/2 teaspoon ground turmeric 1 cup plain whole-milk Greek yogurt Kosher salt Freshly ground black pepper Additional Garnish Fresh chives, thinly sliced

The first recorded recipe for mujaddara appears in a cookbook compiled way back in 1226. Because of its cultural significance, a common saying in the Middle East is "a hungry man would be willing to sell his soul for a dish of mujaddara." Place basmati rice in a medium bowl and pour in cold water to cover. Swish the rice around with your fingers, then drain in a fine-mesh sieve. Repeat this process until the water runs clear, 3–5 more times (do not skip this step!) Drain and set aside. Heat butter in a medium saucepan over medium-high heat. Add angel hair pasta and cook, stirring often, until lightly browned, about 2 minutes. Add rice, kosher salt, and 2 cups water, then stir to combine. Cover the pan and bring it to a boil. Reduce the heat to low and cook for 15 minutes. Meanwhile, place brown lentils in a separate, medium saucepan and pour in water to cover by about 1". Season with salt and bring to a boil, then reduce the heat to medium-low and cook until the lentils are tender but still hold their shape, 12–15 minutes. Drain and set aside. In a bowl, toss onions, cornstarch, cumin, cinnamon, and turmeric until well coated. Heat extra-virgin olive oil in a large pan over high heat. Carefully add the onions to the pan and adjust the heat as needed, until the onions are golden brown and fragrant. Transfer onions to a plate and season with salt and pepper to taste. Fluff the rice-pasta mixture with a fork. Gently mix in the cooked lentils and spiced onions, reserving a few. Divide the mujaddara among 6 bowls and spoon a dollop of Greek yogurt over each. Top with the reserved crispy onions and garnish with thinly sliced chives and a drizzle of extra-virgin olive oil.

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FROM THE CCL KITCHEN

Pasta with Caramelized Onions and Lentils (Horaa Osbao)

SERVES 6 1 1 1 3 1/2 2 1 1 3/4 1 3 2

cup green lentils pound orecchiette pasta large yellow onion, thinly sliced tablespoons extra-virgin olive oil teaspoon fresh mint, thinly sliced teaspoons sumac teaspoon kosher salt tablespoon fresh lemon juice cup fresh cilantro, chopped tablespoon fresh mint, chopped cloves garlic, minced tablespoons Pomegranate Molasses (page 8)

Pita Chips 2 pita rounds 1-2 tablespoons olive oil Kosher salt

Horaa Osbao is a high protein Syrian stew, chock full of flavor and brimming with nutritious ingredients, naturally vegan, and incredibly comforting. Preheat your oven to 400°F. Rinse and drain the lentils. Place the lentils in a pot with water over medium-high heat and bring them to a simmer. Reduce the heat to medium-low and cook for 20-30 minutes, or until they are just cooked or al dente. Note: water should remain about 1" above lentils during the cooking process. Add more if needed. Cut the pita rounds into small squares and toss them in olive oil and salt. Place the pita squares onto a baking sheet lined with parchment paper and sprinkle with kosher salt. Bake for 10 minutes, or until they become crispy. In a saucepan, sauté the onions in extra-virgin olive oil over mediumhigh heat. Cook the onions until they are crispy, caramelized, and browned on the edges. This should take about 20 minutes. Add sumac, 1 teaspoon of kosher salt, and the orecchiette pasta to the pot with the lentils and their cooking liquid. Bring it to a simmer over medium heat. There should be enough liquid left in the pot to cook the pasta. Cook the pasta until it's just al dente. Drain the caramelized onions, reserving the remaining oil, and place the onions on a plate lined with paper towels. Add half of the onions to the pasta and lentil mixture and reserve the remaining onions for topping. Sauté cilantro, mint, and garlic until fragrant in the remaining oil, for about 2-3 minutes. Add half of this mixture to the pasta and lentil mixture, reserving the remainder for topping. Add lemon juice and Pomegranate Molasses to the pasta and lentils, and stir to combine. To serve, top with the remaining cilantro and garlic, crispy onions, and pita chips. Drizzle with some extra Pomegranate Molasses, sumac, and fresh lemon juice.

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Nonna's Lasagna

SERVES 12 1 1/4

pounds dried lasagna noodles 2 pounds ground pork 1 pound ground beef 2 tablespoons extra-virgin olive oil 2 ounces bacon, chopped 1 medium onion, finely chopped 1 celery stalk, finely chopped 1 medium carrot, peeled, finely chopped 6 garlic cloves, sliced 2 tablespoons tomato paste 3/4 cup dry white wine 1 28-ounce can whole peeled tomatoes 1 cup Chicken Stock (page 4) 1 cup whole milk 1 recipe Béchamel (next page) Kosher salt Freshly ground black pepper Parmesan cheese, coarsely grated

Ok so this probably isn't as good as your Nonna's, but it's pretty close! This classic Sunday night dinner truly is a labor of love with its multiple steps, but it's well worth it in the end. Preheat your oven to 225°F. In a large bowl, combine the ground pork and beef. Season generously with salt and pepper, then mix thoroughly. Heat the olive oil in a large pot over medium-high heat. Cook the meat in two batches, stirring occasionally, until they're browned all over. Transfer to a rimmed baking sheet. Reduce the heat to medium. Add bacon and cook, stirring often, until it's lightly browned and beginning to crisp, around 5 minutes. Add the chopped onion, celery, carrot, and garlic. Cook, stirring occasionally, until they soften. Stir in the tomato paste and cook, stirring constantly, until the paste darkens, and then add the white wine and cook, stirring occasionally, until it's almost completely evaporated. Add the canned tomatoes, crushing them with your hands, and increase the heat to medium-high. Cook, stirring occasionally, until the liquid is jammy and reduced by about half, about 10 minutes. Pour in the Chicken Stock and milk, then return meat to the pot. Bring it to a simmer. Cover the pot, leaving the lid slightly ajar, and transfer it to the oven for 3 hours. Season with salt and pepper to taste. Preheat your oven to 325°F. Cook the lasagna noodles in a large pot of boiling salted water until they start to soften but still snap in half, rather than bend when folded, approximately 3 minutes. Transfer the noodles to a large bowl of cold water to cool. Lightly oil a 13x9" glass or ceramic baking dish. Spread 1 1/2 cups of the ragù in the dish. Lay a single layer of noodles over the ragù. Spoon 1 cup of the béchamel over the noodles, spreading it evenly. Repeat until baking dish is full, about 4-5 layers, ending with béchamel and a heaping pile of grated Parmesan cheese. Bake lasagna until bubbling gently around the edges, about 1 hour. Wait 10 minutes before serving.

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FROM THE CCL KITCHEN

MAKES 6 CUPS

Béchamel

tablespoons unsalted butter 1/4 cup plus 3 tablespoons all-purpose flour 6 cups whole milk 1 cup Parmesan cheese, coarsely grated Pinch of cayenne pepper

In a saucepan, melt the butter over medium heat.

Pinch of ground nutmeg Kosher salt Freshly ground black pepper

Reduce the heat to medium-low and continue to cook, whisking occasionally, until the sauce is smooth and velvety, about 10 minutes.

Whisk in the flour and cook, whisking occasionally, until the flour starts to smell a bit nutty, about 5 minutes. Whisk in the milk and increase the heat to medium-high. Bring the mixture to a simmer and cook until the béchamel thickens.

Remove the saucepan from heat and whisk in the Parmesan cheese, cayenne, and nutmeg. Season with salt and pepper to taste.

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Lasagna

AN ITALIAN HISTORY OF

BOLOGNESE

The origins of the Bolognese ragù are related to those of the French ragout, a stew of ingredients reduced to small pieces, which became popular in the 18th century. The earliest documented recipe for a ragù served with pasta comes from late 18th century Imola, near Bologna, from Alberto Alvisi, cook of the local Cardinal Barnaba Chiaramonti, later Pope Pius VII.

BÉCHAMEL Is bechamel sauce French or Italian? The answer is a little bit of both! The origins of béchamel sauce can be traced back to the 17th century, when it was first developed in France. However, the Italian cookbook writer Bartolomeo Scappi mentions a similar sauce in his book L’Opera, which was published in 1570.

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FROM THE CCL KITCHEN

PARMESAN An Italian cheese produced from cows' milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia. In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena, as well as in the part of Mantua which is on the south bank of the River Po.

LASAGNA NOODLES In Emilia Romagna during the Renaissance, the recipe for egg pasta started to spread, becoming the basis for lasagna noodles with meat sauce, a recipe perfected in the seventeenth century and still found in present-day cookbooks. It's considered one of the oldest recipes still in rotation in modern cooking.

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Pasta del Sol SERVES 12 2 3 1/2

pounds penne pasta tablespoons olive oil medium onion, finely chopped 2 garlic cloves, thinly sliced 1 zucchini, diced 1 summer squash, diced 1 green bell pepper, diced 1/2 cup sun-dried tomatoes, thinly sliced 1/2 cup roasted red peppers, drained and chopped 1/2 cup canned artichokes, drained and chopped 1/2 cup fresh basil, finely chopped 2 tablespoons fresh oregano, finely chopped 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 3 cups whole milk 1/4 cup Parmesan cheese, shredded 1/4 cup cheddar cheese, shredded, plus more for topping Kosher salt Freshly ground black pepper

Pasta del Sol is a classic casserole that was made popular in the 1950s. The key to this dish is ensuring all vegetables are cut to the same size for even, consistent bites. In a large pot, bring salted water to a boil. Cook the penne pasta until al dente, about 8 minutes. Drain in a colander, return to the pot, and toss with 1 tablespoon of the olive oil. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes, or until they become translucent. Add garlic, zucchini, squash, green bell pepper, and sun-dried tomatoes, and continue cooking, stirring until softened. Add in the roasted red peppers, artichokes, basil, and oregano. Cook for an additional 5 minutes, season with salt and pepper to taste. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour starts to smell a bit nutty, about 5 minutes. Whisk in the milk and increase the heat to medium-high. Bring the mixture to a simmer and cook until the sauce begins to thickens. Reduce the heat to medium-low and continue to cook, whisking occasionally, until the sauce is smooth and velvety, about 10 minutes. Remove the saucepan from heat and whisk in the Parmesan and cheddar cheeses. Season with salt and pepper to taste and set aside. Preheat your oven to 325°F. Lightly oil a 13x9" glass or ceramic baking dish. Add in penne pasta and sautéed vegetables, stirring to combine. Pour over the cheese sauce and lightly mix. Top with reserved cheddar cheese, or until there is a light layer covering the entire dish. Bake for 20-30 minutes, or until the cheese starts to bubble and crisp along the edges. Wait 10 minutes before serving.

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Cheesy Baked Farro

SERVES 6 1/2 1/4 2 2 1/2

stick unsalted butter cup all-purpose flour cups whole milk cups Parmesan cheese, grated 1 cup Gruyere cheese, grated 1/2 cup Fontina cheese, grated 6 cups Chicken Stock (page 4) 2 cups farro, rinsed and drained 1 teaspoon fresh thyme leaves, chopped 1/2 cup plain dried bread crumbs Extra-virgin olive oil Kosher salt Freshly ground black pepper

It’s like the sophisticated, grown-up version of everyone’s favorite mac n' cheese. Only this version uses farro instead of pasta. What is farro? It’s a grain, similar to barley, and is absolutely delicious smothered in cheese. Preheat your oven to 400°F. Lightly oil a 13x9" glass or ceramic baking dish and set aside. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper to taste. In a large bowl, add the grated Parmesan, Gruyere, and Fontina cheeses. Stir to combine. Remove 1/2 cup of the cheese mixture and reserve. In a large stockpot, add the Chicken Stock and bring to a boil over medium-high heat. Add the farro, reduce the heat, and simmer, stirring occasionally, until the farro is tender, about 20 minutes. Drain if necessary. Add the cooked farro, thyme, and the sauce to the bowl with the cheese mixture. Stir until everything is well combined. Season with salt and pepper to taste. Pour the mixture into the prepared baking dish and top the with the reserved 1/2 cup of cheese. Sprinkle with bread crumbs in an even layer and drizzle with extra-virgin olive oil. Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from the oven and let it stand for 5 minutes before serving.

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Spaghetti Puttanesca

SERVES 2 12 1

ounces spaghetti pasta 20oz can of San Marzano tomatoes 1/4 cup non-pareil capers 3/4 cup kalamata olives 2 teaspoons crushed red pepper 4 garlic cloves, minced 1 tablespoon extra-virgin olive oil 2 tablespoons fresh oregano, chopped Kosher salt Freshly ground black pepper Additional Garnish Fresh basil, roughly chopped

PASTA & GRAINS

Some believe puttanesca was created by a chef who, for lack of fresh ingredients, was able to design this comforting dish with a handful of pantry items he had on hand. Our take on the classic sauce is anchovy-free and vegetarian. In a large, deep pan, add olive oil over medium heat. Once the oil begins to shimmer (5 minutes) add red pepper flakes, capers, and garlic, stirring to ensure garlic doesn’t burn. Once the oil is fragrant, add the San Marzano tomatoes with their juices, whole olives, and oregano. Use a spoon to break up the tomatoes; stir to incorporate. Lower heat, partially cover pan, and simmer for 30 minutes. Add salt and pepper to taste. While the sauce is simmering, cook the spaghetti according to package instructions (al dente is recommended.) Strain, reserving 1/4 cup of pasta water. Add the cooked pasta to the sauce, tossing to combine. Add pasta water a little at a time to help the sauce stick to the penne. Divide pasta between 2 plates and garnish with fresh basil.

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Garlic & Herb Palmiers

SERVES 8 8

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Citrus & Tarragon Poached Shrimp with Mango Horseradish Salsa and Herbed Couscous

SERVES 4 1

pound shrimp, raw, tail on 1 cup fresh orange juice 1 cup fresh lime juice 1 cup white wine ½ cup honey 3 fresh tarragon sprigs 1 recipe Mango Horseradish Salsa (next page) 1 recipe Herbed Couscous (next page) Kosher salt Freshly ground white pepper Additional Garnish Fresh tarragon leaves, chopped Lime wedges

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Poaching is the ideal technique when you want chilled shrimp with a ton of flavor - think shrimp cocktail or spring rolls. With this recipe, we pair shrimp with salsa and couscous, which can both be served cold. For an appetizer-friendly version, remove the couscous. In a large metal bowl, create an ice bath with 3 cups cold water and 3 cups ice. Set aside. In a large pot, combine the orange and lime juices, white wine, honey, and tarragon, bring to a boil. Cook until the alcohol has evaporated, about 5 minutes - you should be able to tell from smelling the steam. Lower heat and simmer the poaching liquid. Season with salt and white pepper to taste. Add the shrimp and poach until they're are cooked through, about 5-8 minutes. Remove immediately and place in the ice bath until completely cool. Remove and pat dry, set aside. To serve, place a scoop of the Herbed Couscous on a plate. Add a dollop of the Mango Horseradish Salsa on top of the couscous and add 4-5 shrimp per plate (should serve 4). Garnish with fresh tarragon leaves and lime wedges for squeezing over.

FROM THE CCL KITCHEN

MAKES 2 CUPS 2 1 1 1/3 1

cups fresh mango, finely diced tablespoon prepared, ground horseradish tablespoon fresh lime juice cup honey teaspoon fresh tarragon,

Mango Horseradish Salsa In a medium sized mixing bowl, combine all ingredients. Season with salt and white pepper to taste. Cover and refrigerate for at least 1 hour before serving. The key is to make sure the mango is cut in very even, 1/4" bite-sized pieces. Do ahead: You can prepare the salsa in advance; it can be stored in the refrigerator for up to 3 days when covered.

minced 1 Fresno chile, seeded and finely diced Kosher salt Freshly ground white pepper

SERVES 4 2 ½ 2 2 ¾ ¼ 1 1½ ¼ 3 3

tablespoons olive oil large onion, diced Fresno chiles, seeded and finely diced garlic cloves, minced teaspoon kosher salt teaspoon freshly ground black pepper cup Vegetable Stock (page 5) cups couscous cup roughly chopped roasted, salted pistachios tablespoons fresh mint, roughly chopped tablespoons fresh parsley, roughly chopped

SEAFOOD

Herbed Couscous In a large sauté pan (with a lid), heat olive oil over medium-low and sauté onion until softened and translucent, about 8 minutes. Add Fresno chiles and garlic; continue to cook until softened, about 3 minutes more. Season with salt and pepper. Add Vegetable Stock and bring to a simmer. Add couscous, stir and immediately cover with lid and remove from heat. Allow to sit 5 minutes. Remove lid and fluff the couscous with a fork. Stir in pistachios, mint, and parsley. Let couscous cool to room temperature.

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Nonno's Shrimp Scampi

SERVES 4 1

The key to a great shrimp scampi is great shrimp. Unless you have access to a fishmonger, frozen wild-caught or frozen farmed shrimp are likely to be fresher than the frozen-then-thawed shrimp sitting on ice at your local supermarket.

pound shrimp, peeled and de-veined 2 garlic cloves, minced 2 garlic cloves, thinly sliced, divided 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon crushed red pepper flakes ¼ cup dry white wine 1 tablespoon fresh lemon juice ½ stick unsalted butter Kosher salt Freshly ground black pepper

Whisk the 2 minced garlic cloves and 1 tablespoon extra-virgin olive oil in a medium bowl. Season with salt and black pepper. Add the shrimp and toss to coat. Chill in the refrigerator, uncovered, for at least 30 minutes and up to 1 hour.

Additional Garnish Fresh parsley, chopped

Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes.

Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium heat and cook the shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate, leaving as much oil in pan as possible. Add the 2 thinly sliced garlic cloves and crushed red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add white wine and 1 lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, garnish with fresh parsley, and serve with warm crusty bread.

SEAFOOD

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Scallops Florinada

SERVES 6 1 1/2

pounds u/10 or u/15 scallops, cleaned 1 tablespoons vegetable olive oil 1 tablespoons unsalted butter 1 orange, peeled, cut into 1/2" pieces 1/4 pineapple, cored, cut into 1/2" pieces 1/2 cup fresh orange juice 1/2 cup fresh pineapple juice 1/2 cup cremini mushrooms, thinly sliced 2 tablespoons arrowroot powder 1/8 teaspoon ground white pepper Kosher salt Freshly ground black pepper

If you've ever tuned into Hell's Kitchen, you're well aware that the first offense to trigger Gordon is an improperly cooked scallop. While this might seem daunting for novice chefs, we've outlined a straightforward method that nearly anyone can confidently master in the kitchen. Scallops 101: Similar to shrimp, retailers describe scallop sizes by a range of numbers indicating how many of them there are in a pound. Designating scallops as "20/30" means that it would take between 20 and 30 of them to make up a pound. U/10 means it would take under 10 scallops to equal 1 pound. Scallops are sold both fresh and frozen. Fresh scallops can be sold in the shell or shucked. Be sure to smell the scallops before purchase; they should smell clean and sweet. If they have a strong fishy smell, give them a pass. Scallops are perishable, so it's best to use them the same day you buy them, if possible. Once a scallop is shucked, it requires only a good rinse with cool water. Be sure to remove the little side muscle, an oblong flap of tissue that's easily cut or pulled away. Always pat scallops bone-dry before cooking. The recipe: Season scallops on both sides with kosher salt and black pepper. Heat a sauté pan until it's very hot, but not smoking. Add a tablespoon each of vegetable oil and butter (EVOO doesn't have a high enough smoke point for this job). Place scallops in the hot fat and don't move them for at least 2 minutes so they can develop that perfect crust. Turn the scallops over and cook for another 2 minutes. Once you have a crust on both sides, remove from pan and set aside. In the same pan, add fruits, mushrooms, and white pepper, sauté 1-2 minutes. Add fruit juices and simmer for another 5 minutes. In a small bowl, mix arrowroot with 3 tablespoons of cold water. Add to pan and stir until the sauce has thickened. Add scallops back to pan and dress with sauce immediately before serving. Serve alongside rice, quinoa, or your grain of choice.

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Red Snapper with Lemon–Pistachio Sauce As much as we love snapper, the star here is the sauce. It takes less than 10 minutes to make and goes just as well with poached or grilled chicken breast, seared scallops, and roasted cauliflower or butternut squash. SERVES 4 4 1

6-ounce skin-on red snapper fillets, patted dry tablespoon vegetable oil

Lemon-Pistachio Sauce 4 tablespoons unsalted butter, cut into pieces 2 tablespoons pistachios, coarsely chopped 4 garlic cloves, finely chopped 3 tablespoons lemon peel, finely chopped 2 tablespoons fresh lemon juice Kosher salt Freshly ground black pepper

Season the snapper fillets on both sides with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Arrange fish, skin side down in pan and cook, pressing down lightly on fillets with a spatula, until skin is browned and crisp, and flesh is nearly opaque, 5–7 minutes. Turn fish and cook just until flesh is opaque throughout, about 1 minute. Transfer skin side up to a platter. While the fish is cooking, cook the butter and pistachios in a small pan over medium-high heat, stirring occasionally, until the pistachios are golden and butter solids are browned, about 5 minutes. Add garlic cloves and cook until fragrant, about 30 seconds. Remove from heat and add lemon peel and lemon juice, along with 1 tablespoon of water. Stir vigorously and swirl pan to emulsify sauce. Season with salt and pepper. Pour sauce over fish and top with parsley leaves.

Additional Garnish Fresh parsley, whole leaves

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Miso-Butter Poached Black Cod Cod is such a versatile fish, thanks to its' flaky texture and mild flavor. That’s why we like to braise it in an umami-rich miso broth. The end result? Perfectly caramelized fillets packed with flavor and balanced with the brightness of lemon coulis. SERVES 4 4

4-6 ounce skinless cod (or sablefish) fillets 8 tablespoons unsalted butter, cut into cubes Kosher salt Freshly ground black pepper

To make the lemon coulis, bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat. Stir constantly to prevent clumping. Reduce heat to simmer and cook 2 to 3 minutes, or until sauce is thick. Remove from heat and stir in 1 teaspoon orange juice. Do ahead: You can prepare the lemon coulis in advance; it can be stored in the refrigerator for up to 1 week when covered.

Miso Broth 2 cups Chicken Stock (page 4) 3 tablespoons white miso paste 1/2 tablespoon finely grated ginger

In a medium saucepan combine 1 cup of water, Chicken Stock, white miso paste, and ginger. Whisk to combine and bring heat to mediumhigh. Keep whisking until the miso paste is fully incorporated. Bring to a simmer and let cook for 15 minutes. Remove from heat and let cool. Do ahead: You can prepare the miso broth in advance; it can be stored in the refrigerator for up to 1 week when covered. Preheat oven to 350°F.

Lemon Coulis 1 teaspoon grated lemon zest 1/2 cup fresh lemon juice 1/2 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon fresh orange juice

On a flat surface, pat the cod fillets dry. Season with salt and pepper on both sides, set aside. Heat oil in a medium pan over medium-high heat. Sear the cod fillets on side for 5-7 minutes, or until a nice crust has formed. Flip the fillets and remove the pan from heat. Slowly pour in half the miso broth and butter.

Additional Garnish Lemon zest Scallion greens, julienned on a

Place pan in the oven and bake for 4-8 minutes, or until center of fish reaches 145°F.

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Remove from oven and drizzle fillets with the lemon coulis, zest, and scallion greens.

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131

Cod Arracanato

SERVES 4-6 ¼ ¼ 2

cup raisins cup dry white wine pounds skinless, boneless cod fillets 1/2 cup extra-virgin olive oil, divided ½ cup breadcrumbs, unseasoned ¼ cup pine nuts 1 tablespoon finely grated lemon zest 1 teaspoon dried oregano 1 garlic clove, minced Kosher salt Freshly ground black pepper Additional Garnish Fresh parsley, chopped 4-6 lemon wedges

This dish has its origins in Molise, Italy, dating back to the 1930s. It earned its name, "embroidered cod," due to the resemblance of the finished plate's texture to that of a decorative napkin. While traditionally reserved for Christmas Eve dinner, this classic seafood dish is now commonly enjoyed throughout the winter season. Preheat oven to 350°F. Place raisins in a small bowl and pour wine over (wine should cover raisins). Let soak for at least 30 minutes, up to 1 hour. Mix breadcrumbs, pine nuts, lemon zest, oregano, and garlic in a small bowl. Season with salt and pepper. Pat fish dry with paper towels and season on both sides with salt and pepper. Drizzle bottom of a baking dish large enough to fit fish with 3 tablespoons olive oil. Arrange fish in baking dish. Strain the raisins in a separate bowl, reserving the wine. Drizzle wine evenly over the cod. Mix the wine-soaked raisins into the breadcrumb mixture, and spoon evenly over the cod. Drizzle remaining olive oil over top. Bake fish until flesh is opaque and beginning to flake, about 15 minutes. Heat broiler and broil fish until breadcrumbs are crisp and golden brown, about 2 minutes. Scatter parsley over fish and serve with lemon wedges. Optional: Sprinkle finished dish with coarse sea salt for extra flavor and texture.

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Mahi-Mahi Tacos with Adobo Crema and Cherry Tomato Salsa

SERVES 4 1 1/2

pounds skinless mahi-mahi, cut into 1x3" strips 1 cup rice flour 3/4 cup all-purpose flour 3/4 cup masa harina 1 tablespoon baking powder 1 cup lager beer 1/2 cup vodka 1 recipe Adobo Crema (next page) 1 recipe Cherry-Tomato Salsa (next page) Warmed corn tortillas Vegetable oil (for frying) Kosher salt Additional Garnish Cabbage, thinly sliced Fresh cilantro, chopped Lime wedges

When it comes to beer-battered fish, especially for tacos, it's best to find a lager that's bold enough to carry over flavor, but light enough to not overpower the fish. We prefer Mexican-style lagers, like Modelo or Tecate. Pour vegetable oil into a large Dutch over or heavy pot until it reaches 3" high (about 8 cups of oil) Heat over medium-high heat until the oil registers 350°F. In a large bowl, whisk both flours, masa, and baking powder until well incorporated. Transfer 1/2 cup of the dry mixture to a separate bowl for dredging the fish. Add the lager and vodka to the remaining dry mixture and whisk until consistency is similar to pancake batter. Pat the mahi-mahi strips dry and season with kosher salt. Working in batches, dredge the fish in the flour mixture, shaking off any excess. Dip into the beer batter to coat, letting excess drip back into bowl. Fry the fish in small batches, not to crowd the pot. Fry and turn halfway through until crisp and golden brown, about 5 minutes per batch. Transfer to a wire rack, allowing excess oil to drip. While fish is hot, immediately season with salt. Repeat with remaining fish, ensuring you continue to work in small batches at a time. Note: If you plan on increasing serving size, it may be necessary to clean or even replenish oil. Build tacos with warmed corn tortillas, mahi-mahi, Cherry Tomato Salsa, cabbage, Adobo Crema, cilantro, and lime wedges for squeezing over.

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FROM THE CCL KITCHEN

MAKES 1 CUP 3/4 2 2 1 1/2 1/2

cup sour cream tablespoons mayonnaise chipotle peppers in adobo sauce tablespoons Adobo Seasoning (page 14) small white onion, finely chopped

Adobo Crema Pulse all ingredients in a food processor until smooth. Season with salt to taste. Transfer to a small bowl or squeeze bottle (our preference for garnish) and serve immediately, or refrigerate until ready to serve.

The crema can be stored in the refrigerator for up to 5 days when covered. The texture will naturally thicken over time in the refrigerator. To thin, stir in a squeeze of fresh lime juice or water.

MAKES 1 CUP

Cherry Tomato Salsa

tablespoons fresh lime juice 1 garlic clove, peeled Kosher salt

ounces cherry tomatoes, halved 1/2 small white onion, finely chopped 1 small Serrano chile, finely chopped 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 1/3 cup fresh cilantro, finely chopped Kosher salt

SEAFOOD

Pulse cherry tomatoes in a food processor until coarsely puréed. Transfer to a small bowl and stir in onion, Serrano chile, cilantro, lime juice, and olive oil. Season with salt to taste.

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Lebanese Fish and Rice (Sayadieh)

SERVES 4-6 1 1/2

pounds skinless, boneless cod (or haddock) fillets 4 tablespoons extra-virgin olive oil divided 3 medium onions, thinly sliced 2 cups basmati rice 1 teaspoon turmeric ½ teaspoon coriander ½ teaspoon cinnamon ¼ teaspoon ground ginger Kosher salt Freshly ground black pepper Additional Garnish Slivered almonds, toasted Fresh parsley, chopped 2-4 lemon halves

The word sayadieh roughly translates to “catch” referring to a fisherman's catch, and was considered a staple along the Lebanese and Syrian coast. Today, it has transcended those boundaries and is enjoyed in countries throughout the Mediterranean, featuring variations in Italy and Greece. In a large, deep skillet, heat 2 tablespoons of the olive oil on medium heat and saute the onions until deeply caramelized, about 25-30 minutes. Tip: You want to develop a rich, caramel color. Patience is key. Thoroughly rinse the rice until the water runs clear, then transfer to the pan of onions. Season with salt, pepper, turmeric, coriander, cinnamon, and ginger. Toss well to combine and toast the rice lightly with the spices, about 5 minutes. Add 4 cups water and bring to a boil. Reduce to a simmer and cook covered until the rice is tender, about 15 minutes. Remove the pot from the heat and allow the rice to rest in the pot for about 5 minutes, without opening the lid, ensuring the liquid has been absorbed. While the rice is cooking, season the fish with salt and pepper on both sides. Fry on a skillet with the remaining 2 tablespoons of olive oil, working in batches. Cook until cod flesh is opaque and beginning to flake about 5-8 minutes on each side. Serve the cooked fish broken up in chunks or whole on top of the rice mixture. Add toasted almond and parsley on top, alongside lemon halves. Optional: Char the lemon halves by heating a skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Add the charred lemon halves with their juices to the finished dish.

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Garlic & Herb Palmiers

SERVES 8 8

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Chicken Shawarma Street Tacos

SERVES 4 1 1⁄2 2

If you stopped by our booth at LeadingAge 2023, you probably got a chance to sample this twist on a MiddleEastern classic. However, if you missed it, today's your lucky day! Below is a hassle-free, home-kitchen version of our chicken shawarma street tacos.

pounds chicken thighs tablespoons Shawarma Seasoning (page 15) 1 cup Israeli-Style Hummus (page 46) 8 wheat tortillas or Saj bread Kosher salt Freshly ground black pepper

Cut chicken into small pieces and toss in Shawarma Seasoning. Let marinate for at least 2 hours, or up to 24 hours.

Garlic-Harissa Sauce 1 head of garlic 2 tablespoon harissa 2 tablespoon honey 1 cup extra-virgin olive oil 2 tablespoon red wine vinegar

In the same bowl, mix together harissa, honey, 1 cup extra-virgin olive oil, vinegar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Adjust seasoning to your preference. Set the garlicharissa sauce to the side.

Additional Garnish Pickled red onions Fresh cilantro, chopped

Build tacos with wheat tortillas (or saj bread), hummus, chicken, garlic-harissa sauce, pickled onions, and cilantro.

POULTRY & PORK

Preheat oven to 350°F. Slice garlic head in half horizontally, then place on a sheet of foil. Drizzle 1-2 tablespoons oil over the exposed cloves, then bring up the edges of the foil and crimp to seal. Roast for 45 to 50 minutes. The garlic is ready when the cloves start to separate from the skins and they appear soft. Let garlic cool for about 10 minutes. Gently squeeze out the pulp from each clove in a bowl.

Spray a cooking sheet and layer chicken evenly on the pan. Broil the chicken on the highest setting for 12 minutes.

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Lemon-Aleppo Chicken Thighs SERVES 2-4 4

skin-on, bone-in chicken thighs ¼ cup white wine vinegar 4 garlic cloves, crushed 2 lemons, halved 1½ teaspoons honey ½ teaspoon Aleppo pepper 3 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper

Who doesn't love crispy chicken thighs? This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. Pat chicken thighs dry and season well with salt and pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour. Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. Tip: the drier the skin, the crispier it will be when cooked. Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 5 minutes. After an additional 10 minutes, flip the chicken over, skin-side up and add garlic. Bake until chicken is cooked through, 10-15 minutes. Transfer chicken and garlic to a plate. Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly. Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo pepper and whisk to combine. Whisk in oil and season with salt and black pepper. Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette.

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FROM THE CCL KITCHEN

145

Tata's "Arroz" Con Pollo with Fried Riced-Cauliflower

SERVES 4-6 2

pounds cauliflower, riced or finely shredded 1 1⁄2 pounds chicken breasts, skinless, boneless 1/2 cup extra-virgin olive oil 1 Vidalia onion, diced 1 yellow pepper, diced 2 celery stalks, diced ½ cup peas, frozen 1 8-ounce can diced tomatoes, in juice 1 teaspoon fresh garlic, minced 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1 teaspoon turmeric, ground ½ teaspoon cayenne pepper Kosher salt Freshly ground black pepper Additional Garnish Lime wedges Fresh cilantro, finely chopped

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Arroz Con Pollo is a classic Latin American dish consisting of, as the name suggests, chicken and rice. Tata's version swaps out the rice for riced-cauliflower, an effective way to get your daily dose of vegetables and fiber. Preheat oven to 400°F. Place chicken breasts on a baking sheet and season generously with salt, pepper, and olive oil. Roast the chicken until just cooked through, about 20 minutes. Remove the chicken and set it on a cutting board. Cover with parchment or butcher paper and let rest for 30 minutes. This traps additional moisture and makes shredding the meat easier. Unwrap the chicken and place in a large bowl, shredding the meat with 2 forks. Set aside. Heat a pan on medium-high heat. Add ½ cup of the oil and stir to coat pan. Add onion, pepper, and celery. Cook until onions are translucent and other vegetables are lightly softened but still crisp, about 3 minutes. Add cumin, coriander, turmeric, cayenne pepper, and 1/2 teaspoon of kosher salt. Sauté for an additional 2 minutes, stirring frequently. Add the tomato, chicken, and cauliflower, stirring to incorporate, until cauliflower is cooked, about 5 minutes. Add the arroz con pollo to a bowl and garnish with fresh cilantro and a lime wedge.

FROM THE CCL KITCHEN

Spanish Chicken with Oranges and Olives

SERVES 4 1

whole chicken, cut into 8 pieces 2 tablespoons olive oil 3 shallots, thinly sliced 2 garlic cloves, minced 1 cup Madeira wine 1 cup Chicken Stock (page 4) 1 orange, juiced and zested 1 orange, cut into 6 wedges, peel on 1/2 cup Spanish olives (manzanilla or gordal) 1 tablespoon honey Kosher salt Freshly ground black pepper

If you've ever cooked with Madeira wine, you're familiar with it's bold, rich flavor that lends itself to velvety-smooth sauces, perfect alongside any protein. For this dish, we suggest using Sercial or Bual, as both varieties complement the acidity and sweetness of the dish. Preheat oven to 425°F. Place chicken pieces on a flat surface and pat dry with paper towels, season generously with salt and pepper. Heat oil in a large, oven proof skillet over high heat. Once hot, place chicken pieces skin side down, working in batches to ensure you dont overcrowd the skillet. Cook until skin is golden and crisp, about 6 minutes per side. Transfer chicken to a plate and reduce heat to medium. To the skillet, add shallots and cook until they begin to brown, about 4-5 minutes. Add the minced garlic and cook for an additional minute. Carefully add the Madeira wine and cook until liquid has reduced by half, about 10 minutes. Add the orange juice and zest, and Chicken Stock, boil for 1 minute. Add the chicken pieces back to the skillet, skin side up. Add the orange wedges and olives around the chicken. Bake, uncovered, for 20 minutes, or until internal temperature reaches 165°F. Place chicken on a serving plate and bring the pan juices back to a simmer over medium-high heat. Stir in honey to thicken the liquid, season with salt and pepper to taste. Pour pan juices, orange wedges, and olives over the plated chicken.

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FROM THE CCL KITCHEN

Jerk-Spiced Duck Platter

SERVES 8 2 2

5 pound ducks tablespoons whole allspice berries 1 whole nutmeg 16 habanero chiles, stems removed 1 cup soy sauce ½ cup spiced rum ½ cup rice vinegar 4 teaspoons sugar 4 tablespoons ginger, minced 16 small, flour tortillas 1 1/2 cups hoisin sauce Kosher salt Additional Garnish Napa cabbage, shredded Serrano chiles, thinly sliced Scallion greens, thinly sliced Fresh cilantro, finely chopped Lime wedges

POULTRY & PORK

A New Year's Eve favorite, this make-your-own duck platter will surely be a hit. We find the spiced and spicy jerk marinade works wonders with the duck's high fat content, so be sure not to discard all of the habanero seeds. Lightly score the skin of both ducks using a very sharp knife, cutting most of the way through skin and fat but not into the flesh. Season ducks generously with salt and place each one in a large zip-lock bag. Finely grind allspice berries with a mortar and pestle, and place in a blender. Finely grate nutmeg into blender. Add habanero chiles with seeds, soy sauce, rum, vinegar, and sugar. Purée until smooth. Divide marinade between bags; add 2 tablespoons of ginger to each. Seal bags, pressing out air, and massage marinade into the ducks. Chill, breast side down for 8 hours, or overnight. Preheat oven to 450°F. Remove ducks from marinade and place breast side up on a wire rack, set inside a foil-lined rimmed baking sheet. Roast ducks just until they begin to brown, about 10 minutes. Reduce oven temperature to 250°F and continue to roast until ducks are very dark brown, and an instant-read thermometer inserted into the thickest part of breasts registers 165°F-170°F, 4–41/2 hours. Let rest 30 minutes before shredding (or slicing) Build tacos with flour tortillas, hoisin sauce, shredded (or sliced) duck, Napa cabbage, scallions, Serrano chiles, cilantro, and squeezed lime wedges over.

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Before you even start making your dumplings, first think about how you want to cook them. There are four basic ways: steaming, boiling, steam-frying, and deep frying. While the cooking method depends heavily upon your mood and what you're craving, it also depends on the shape of your dumpling. Some methods of cooking hinge on certain dumpling qualities, such as iron-clad seals to prevent bursting (boiling), flat bottoms that offer surface space to crisp up (steam frying), or thicker skins to withstand the pressures of boiling. Generally, store-bought frozen dumplings are better suited to steaming and steam-frying, as their skins are often quite thin (make sure to check packet instructions to check the preferred cooking methods). Importantly, when cooking frozen dumplings (store-bought or homemade), do not defrost, always cook them from frozen. The following instructions are the same for fresh or frozen dumplings.

Steaming Steaming will produce silky, tender dumplings with skin that is slightly firmer than that of boiled dumplings, but still stretchy. If you are making your own dumpling wrappers, use the hot water dough for this method, as this will give you a softer morsel. Find a bamboo or other basket steamer that fits over a saucepan, pot, or wok. A bamboo steamer is the preferred vessel—they are cheap to purchase and hold a good number of dumplings. The smell is also incredible. Line the steaming vessel with parchment paper or cabbage leaves. If you are using parchment paper, poke a few holes in it to let the steam through. Fill your pan or pot with water that is about 1 inch deep and bring to a boil. Place the steaming vessel over the boiling water, cover, and steam for about 10–15 minutes (this depends upon what you have inside—if you have raw ingredients like meat, steam for longer, whereas cooked ingredients will take less time). If you are using store-bought wrappers, the skin will become slightly transparent and you’ll be able to see the colors of the filling inside. Homemade wrappers won’t become transparent, but they will look plump and puffed.

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FROM THE CCL KITCHEN

Boiling Boiled dumplings are wonderful served on their own or as part of a dumpling noodle soup. Wontons, for example, are the quintessential boiled dumpling. Of all the cooking methods, boiling applies the most pressure to the dumplings, which can cause them to burst and disintegrate in the water. Most store-bought dumpling wrappers should hold up to boiling but they are delicate, so tread carefully. The key is to expel as much air as possible—after spooning the filling onto the wrapper and folding it over to seal, press out any extra air around the filling. Reducing the cooking temperature slightly can help too—the dumplings should be gently boiled rather than tossed around aggressively. Frozen dumplings can usually be boiled, but it's important to check packet instructions.

Steam-Frying (Pot-sticker Method) Steam-frying is best for dumplings like gyoza. The dumplings are seared on their base to create a golden, crispy bottom, water is added, and they are covered to steam through. When the water evaporates, lift the lid and let them cook a moment longer. This method of double-frying is what gives pot-stickers their signature crispy crust. Most recipes will ask you to use a nonstick pan for steam-frying, as the dumplings have a tendency to stick. If you use a cast iron or stainless steel pan, the key is to heat until it’s smoking before adding the oil. Frozen dumplings are perfect for pot-stickers. Heat a large pan over medium-high and when smoking hot, drizzle with vegetable oil. Working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, about 1–2 minutes. Immediately add about 3 tablespoons of water to the pan (just enough to cover the base of the dumplings) then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, ensuring the bottoms get extra crispy.

Deep Frying Deep frying is the least common method when cooking dumplings. Traditionally, deep-fried dumplings are found in Chinese cuisine around the holidays. Similar to the boiling method, you want to ensure your dumplings have a thicker skin. For this reason, wonton wrappers are preferred. Heat a large pan over medium-high heat and add 1-2 cups of vegetable oil (enough to completely cover the dumplings). The oil should reach 330°-340°F. Carefully and in batches, add a few dumplings at a time. After about 3 minutes, carefully remove with a slotted spoon and place on a wire rack or paper towel-lined plate to help catch excess oil.

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BAOZI Typically filled with pork, baozi, also known as bao buns, is made from a dumpling dough with yeast. This means that when the buns are steamed they rise into fluffy bread.

XIAO LONG BAO Also known as soup dumplings and lovingly referred to as XLB by true fanatics, is a dim sum staple. The secret to this dumpling, which originates from the Chinese province of Jiangnan, is in the soup, usually made from pork gelatin and collagen.

Dumplings THE MANY SHAPES OF

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FROM THE CCL KITCHEN

PELMENI Although similar in looks, the Russian Pelmeni is actually closer to the Mongolian Bansh dumpling than it is to the Pierogi. The difference here is the dough thickness. Pelmeni are rolled as thin as possible before steaming.

RAVIOLI Usually served in broth or with a sauce, Ravioli originated as a traditional food in Italian cuisine. Although they're most commonly square, other forms are also used, including circular (right) and semi-circular.

PIEROGI

Originating from Poland, with look-alikes in Ukraine, Russia, and other eastern European countries, Pierogis are made of wheat, filled with meat, potatoes, or vegetables, and typically served with sour cream.

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Chicken Pelmeni with Brown Butter Sage Sauce

MAKES 75 DUMPLINGS 2 3/4 1/4 2 1 3 2 1 1

pounds ground chicken teaspoon kosher salt teaspoon freshly ground black pepper tablespoons olive oil medium onion, finely chopped garlic cloves, minced tablespoons fresh parsley, finely chopped recipe Pelmeni Dough (next page) recipe Brown Butter Sage Sauce (next page)

Additional Garnish Fresh parsley, chopped Freshly ground black pepper

Although they're largely considered the national dish, it is unclear when pelmeni first appeared in Russian cuisine. One theory suggests the bite-sized dumplings originated in Siberia, possibly a simplified adaptation of the Chinese jiaozi dumpling. Heat olive oil in a pan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté another minute, remove from heat and let cool. In a large bowl, mix together ground chicken, salt, black pepper, fresh parsley, and sautéed onion and garlic. Mix well to incorporate. Shape a portion of the Pelmeni Dough into a 2" thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1 1/2" circle using a rolling pin. Sprinkle rolling pin and surface with flour if needed. Place 1 teaspoon of the pelmeni filling in the center and fold the dough in half over the meat. Pinch the edges tightly to seal the dough. You should have a shape somewhere between a circle and a half-moon. Pinch the two corners together to form your classic ravioli shape. Boil: Bring a pot of salted water to boil. In batches, add the pelmeni and return to a boil. They should float to the top, then boil for 3-5 minutes longer (or until meat is fully cooked). Drain the dumplings and place in a clean bowl. To serve, add 10-12 dumplings in a bowl and drizzle with the Brown Butter Sage Sauce. Garnish with parsley and freshly ground black pepper.

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FROM THE CCL KITCHEN

MAKES 2 1/2 POUNDS 2/3 1 2 2 1/2 8

cup buttermilk tablespoon sour cream cups warm water large eggs tablespoon kosher salt cups all-purpose flour, divided, plus more for surface

Pelmeni Dough On a stand mixer, using the whisk attachment on medium speed, beat together: 2 cups water, buttermilk, eggs, sour cream, and salt until well blended. Replace the whisk attachment with a dough hook and blend on low, slowly adding in 4 cups of flour a little at a time. Add 3 more cups of flour, one cup at a time, allowing the dough to become well blended with each cup. Add the remaining cup slowly, until dough is smooth and no longer sticking to the bowl. You may need to add a few additional tablespoons. Your dough should be soft and elastic. Cover your dough with plastic wrap or a towel to keep it from drying out. Dough can be made a few days in advance.

MAKES 1 CUP 1

stick (1/2 cup) unsalted butter 10 fresh sage leaves Kosher salt Freshly ground black pepper

Brown Butter Sage Sauce Cut butter into 8 pieces and place in a small pan over medium heat. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from yellow to golden-brown, about 8 minutes. Be sure not to over cook the butter. Pat the sage leaves dry and add to the brown butter. Cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt and pepper as needed. Once cool, remove the sage leaves. Note: the crisped sage leaves are fully edible and delicious! Feel free to use them as a garnsih or reserve for later.

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FROM THE CCL KITCHEN

Chicken Soup Xiao Long Bao Dumplings

MAKES 40 DUMPLINGS 40

Shanghai-Style dumpling wrappers 1 pound ground chicken 3 scallions, finely chopped 1 tablespoon ginger, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons Shaoxing rice wine (Chinese cooking wine) 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon granulated sugar Black vinegar Chicken Soup-Gelatin 4 cups Chicken Stock (page 4) 3 scallions, chopped in half 1 tablespoon ginger, sliced 2 teaspoons agar agar powder

Probably the trendiest and most sought-after of all the dumplings, Xiao Long Bao, or soup dumplings, are so popular they have entire fan clubs dedicated to finding the best in the world. For the chicken soup-gelatin, combine Chicken Stock, scallions, and ginger in a medium saucepan. Place over medium-low heat and simmer for 10 minutes. Remove and discard the scallions and ginger. Turn the heat to high and bring the chicken stock to a boil. Sprinkle agar agar over the broth and whisk until well combined. Let it boil for 2-3 minutes, then remove from heat. Pour the mixture into a shallow cake pan and let it cool in the refrigerator or on a counter top for 1-2 hours, or until solid. Once set, use a knife to cut the gelatin into small cubes, about 1/4" in size. Set aside. In a medium bowl, mix the ground chicken, scallions, ginger, soy sauce, sesame oil, Shaoxing wine, salt, pepper, and sugar. Gently fold in 1 cup of the gelatin cubes into the chicken filling until well combined; set aside. To assemble, gently wet the top edge of a wrapper with water. Place 1 tablespoon of the chicken filling in the center of the wrapper and add a couple additional gelatin cubes on top. Use both your index fingers and thumbs to pleat and pinch the edge of the dough together to form a closed satchel. Be sure to pinch and twist the dough at the end to completely seal your dumpling (see image). Place the dumplings on a lightly floured baking sheet to prevent sticking. Repeat the process until you are done with all the filling. Steam: Arrange dumplings in a covered bamboo or metal steamer so they don't touch, preventing them from sticking together. Steam for 8-10 minutes, or until dumplings are puffy and translucent. Serve dumplings with black vinegar.

POULTRY & PORK

157

Chicken and Ricotta Wontons with Italian Chili Oil

MAKES 50 DUMPLINGS 50 2 1 1 1/2 2 2

round wonton wrappers tablespoons olive oil pound ground chicken cup frozen peas cup fresh ricotta garlic cloves, minced tablespoons fresh chives, finely chopped 3 tablespoons vegetable oil, divided Kosher salt Freshly ground black pepper Italian Chili Oil 2 cups extra-virgin olive oil 3/4 cup dried chili peppers, with seeds Flaky sea salt

We love this Italian take on a classic pot-sticker. To make a just-as-good vegetarian version, swap out the chicken for an extra cup of frozen peas (2 cups total) and add a tablespoon of honey to the filling. To make the Italian chili oil, finely chop the dried chilis, removing and discarding the stems. Add the chopped chilis with their seeds and a pinch of sea salt to a jar with an airtight seal. Pour the olive oil on top to infuse. Store in a cool, dark place for at least 2 weeks to fully infuse. Heat olive oil in a pan over medium-high heat. Add ground chicken and cook until slightly browned, about 5 minutes. Set aside and let cool. In a large bowl, combine ground chicken, ricotta, peas, chives, and garlic. Season with salt and pepper. Dust a baking tray with cornstarch or flour. Place 2 teaspoons of the chicken filling onto each dumpling skin. Moisten edges with water and fold edges over. Pinch edges to seal the dumpling. Place on the tray and repeat with the remaining wrappers. Steam-Fry: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Place 5-7 wontons in the pan, slightly overlapping each other. Cook until the underside is golden brown, then pour 1/3 cup of water around the wontons and immediately place the lid on. Cook until the water has completely evaporated and the wrapper is slightly translucent on top – about 3 to 4 minutes. Set aside and repeat with the remaining wontons, working in batches with the oil. Serve wontons alongside the chili oil, with additional drizzled on top.

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FROM THE CCL KITCHEN

159

Pork & Kimchi Dumplings with Yangnyeom Jang

MAKES 50 DUMPLINGS 50 1 2 1 2 2 4 3 2

dumpling wrappers (3 1/2 inch) cup kimchi pounds ground pork tablespoon fresh ginger, minced garlic cloves, minced green onions, thinly sliced tablespoons soy sauce (or tamari) tablespoons sesame oil eggs, beaten

Yangnyeom Jang 3 tablespoons soy sauce (or tamari) 3 tablespoons water 1 tablespoon rice vinegar 1 tablespoon granulated sugar 1 tablespoon gochukaru 1 tablespoon sesame seeds 1 tablespoon sesame oil 2 garlic cloves, minced 2 green onions, thinly sliced 1 1/2

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Yangnyeom Jang, or Korean dumpling sauce, is so good and versatile it can be used for almost anything, especially a marinade. The star of this sauce is Gochukaru, or Korean chili flakes, which can be found in the global section of most grocery stores. To make the yangnyeom jang, combine the soy sauce, water, vinegar, and sugar in a small bowl. Whisk until the sugar has dissolved. Add the gochukaru, sesame seeds,sesame oil, garlic, green onion, chili, and black pepper, stirring well to combine. The yangnyeom jang can be stored in the refrigerator for up to 5 days when covered. In a large bowl, combine the ground pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and kimchi. Stir until well mixed. Dust a baking tray with cornstarch or flour. Place 1 heaping teaspoon of the pork filling onto each dumpling skin. Moisten edges with water and fold edges over. Pinch edges to seal the dumpling. Place on the tray and repeat with the remaining wrappers.

Set dumplings aside on parchment paper or a lightly floured surface until ready to cook. Steam: Arrange dumplings in a covered bamboo or metal steamer so they don't touch, preventing them from sticking together. Steam for 15 minutes, or until pork is cooked through. Serve dumplings with the yangnyeom jang.

chili pepper, minced teaspoon freshly ground black pepper

FROM THE CCL KITCHEN

Pork & Scallion Gyoza

MAKES 40 DUMPLINGS 40 1 1/2 1 1 1 1 1 1 1 2 3

round wonton wrappers cups green cabbage, finely chopped teaspoon kosher salt, separated pound ground pork cup scallion greens, finely chopped garlic clove, minced teaspoon ginger, minced teaspoon sesame oil tablespoon cornstarch, plus extra for assembly teaspoons soy sauce tablespoons vegetable oil, divided

Gyoza Sauce 1 tablespoon rice vinegar 2 teaspoon soy sauce ½ teaspoon chili oil ¼ teaspoon freshly ground black pepper

Gyoza was first introduced to Japan in the early 1800s from mainland China, but wasn't widely eaten in Japan until after World War II. Japanese soldiers, returning home after the war, missed eating the popular Chinese street food, so many restaurants started making their own uniquely Japanese version of gyoza. To make the gyoza sauce, combine all ingredients in a small bowl and whisk until well incorporated. Set aside. Combine cabbage and 1/2 teaspoon salt in a small bowl, then set aside for 20 minutes to allow the cabbage to release moisture. Place remaining 1/2 teaspoon salt, pork, scallion greens, garlic, ginger, sesame oil, 1 tablespoon cornstarch, and soy sauce in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl. Mix well to incorporate. Dust a baking tray with cornstarch or flour. Place 1 tablespoon of the pork filling onto each dumpling skin. Moisten edges with water and fold edges over. Pinch edges to seal the dumpling. Place on the tray and repeat with the remaining wrappers. Steam-Fry: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Place 12-15 gyoza in the pan, slightly overlapping each other. Cook until the underside is golden brown, then pour 1/3 cup of water around the gyoza and immediately place the lid on. Cook until the water has completely evaporated and the wrapper is slightly translucent on top – about 3 to 4 minutes. Set aside and repeat with the remaining gyoza, working in batches with the oil. Serve gyoza alongside the sauce.

POULTRY & PORK

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FROM THE CCL KITCHEN

Bacon, Mushroom, and Spinach Pierogies MAKES 50 DUMPLINGS 1 5 1 1

tablespoon olive oil ounces bacon, chopped shallot, finely chopped pound crimini mushrooms, chopped 10 cups spinach leaves, coarsely chopped 1 large egg, beaten 1 stick (1/2 cup) unsalted butter, divided Kosher salt Freshly ground black pepper Pierogi Dough 2 large eggs ½ cup whole milk ¼ cup sour cream 2 teaspoons kosher salt 4 cups all-purpose flour, divided, plus more for surface

A simple, yet delicious pierogi recipe. Substitute the bacon with diced onion for a wonderful vegetarian version. Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3 ¾ cups flour and mix until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface, until smooth. Transfer dough to a lightly floured surface and cover with plastic wrap; let rest 1–2 hours. Heat oil in a medium skillet over medium-low. Cook bacon, stirring often, until browned and crisp. Transfer to a medium bowl with a slotted spoon. Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes. Add mushrooms, until browned and tender. Add spinach in batches, tossing to wilt before adding more. Transfer to bowl with bacon, toss to combine, and let cool. Divide dough into fourths and place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a ⅛" thickness. Punch out circles with cutter. Working with 1 round at a time, dip fingertips in egg wash and coat edges of round. Transfer about 1 tablespoon of the filling to 1 side of round. Grasp dough from opposite side and pull up and over filling, pressing down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Repeat with remaining rounds- you should have 50 total. Boil: Working in batches, gently lower 5 pierogies into a large pot of boiling salted water. Cook until the pierogis float, about 2 minutes. Meanwhile, heat 1 tablespoon butter in a medium skillet over medium heat, just until it starts to brown. Transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 3 minutes. Transfer to a plate, drizzle with remaining brown butter from the skillet. Serve with a dollop of sour cream.

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Dumplings HOW TO FREEZE UNCOOKED

Most dumpling recipes are written in large quantities, so chances are you will be stuck with a good amount of left-overs. So now what? The best preservation method is to freeze uncooked dumplings. Do not be tempted to cook the entire batch. Rather, assemble all dumplings and only cook what you need. Line your uncooked dumplings on large plates or baking sheets with parchment paper and place in the freezer. It's important your dumplings do not touch, otherwise they will clump and become very difficult to break apart. Once frozen solid, remove from the freezer and place in a large zip-lock bag. Tip: Toss with cornstarch to evenly coat - this will help prevent further sticking. Once bagged, frozen dumplings usually last 2-3 months. To re-heat the dumplings, it's best to steam-fry (pot-sticker method)

165

Bacon Wrapped Pork Tenderloin with Michigan Blueberry BBQ Sauce

SERVES 4 2

pounds pork tenderloin, fat trimmed 2 garlic cloves, minced 2 teaspoons fresh rosemary, finely chopped 8 slices thick-cut bacon 1/2 cup Michigan Blueberry BBQ Sauce (page 9) Kosher salt Freshly ground black pepper

This bacon-wrapped pork tenderloin is the perfect, nohassle dinner. It’s easy to make and delivers succulent, juicy pork every time. Great any time of year, and an excellent addition to a summer barbecue. Preheat oven to 350°F. Combine the garlic and rosemary until a smooth paste has formed (adding coarse salt will help) Rub the paste generously over the pork tenderloin. Season with salt and pepper. Lay the bacon slices crosswise over the pork, overlapping slightly, tucking the ends of the bacon underneath the loin. Roast in the oven for 30 minutes, or until internal temperature reaches 145°F. Remove from the oven and brush half of the BBQ sauce over the bacon. Place the pork back in the oven and cook for an additional 15 minutes, checking to make sure the sauce does not burn. Final internal temperature should hold at 165°F for 15 seconds. Let cool slightly and transfer to a cutting board. Slice the tenderloin on a bias and drizzle with the remaining BBQ sauce.

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Carolina Pulled Pork

SERVES 6-8 1 1 8

10-12 pounds bone-in pork shoulder cup Carolina BBQ Rub (page 13) brioche or Kaiser rolls

Vinegar-BBQ Sauce 1 cup apple cider vinegar 1 cup white vinegar 1/4 cup brown sugar 3 tablespoons yellow mustard 1/4 cup tomato paste 2 tablespoons crushed red pepper Additional Garnish Bread & Butter pickles

We prefer bone-in pork shoulder, but if you can’t find one locally, boneless will work too. The bone adds some moisture, fat, and flavor to the meat when it’s cooked low and slow. If it's boneless, you'll want to tie the meat with some butcher's twine to help it retain moisture. Place pork shoulder on a wire rack and rub generously with the Carolina BBQ Rub (the more the better). Wrap the pork in plastic wrap and refrigerate for several hours, or preferably overnight. Make the vinegar-BBQ sauce by combining all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove sauce from the stove and let cool completely before storing. Sauce can be stored in the refrigerator for up to one month when covered. Smoker: Heat smoker to 225°F. Place the pork on a grill rack, and place the rack on the smoker grate. Cover the smoker and cook in indirect heat for 10 hours. It's important not to open the smoker for the first 5 hours. Tip: To add even more moisture, you can prepare a spray bottle with apple juice to spritz the meat once every 30 minutes. Do this from hours 5-10. Oven: Preheat oven to 250°F. Place the pork in a large pot and roast until fork-tender and falling apart, about 9 hours. Remove the pork from heat (oven or smoker) and set it on a cutting board. Cover pork entirely in parchment or butcher paper and let rest for 1 hour. This traps additional moisture and makes shredding the meat easier. Unwrap the pork and place in a large bowl. Shred the meat with 2 forks, adding the sauce to generously coat the meat. Build sandwiches with the pickles, pulled pork, and additional sauce.

POULTRY & PORK

169

Pork Tenderloin Cordon Bleu En Croute

SERVES 4-6 2

pounds pork tenderloin, trimmed, butterflied, and pounded thin 1 recipe Creole Mustard (next page) 1 recipe Demi-Glace (next page) 2 teaspoons fresh rosemary, finely chopped 4 slices provolone cheese 4 slices prosciutto ham 1/4 cup roasted red pepper, drained and julienned 1/2 cup olive oil, divided 2 Spanish onions, thinly sliced 1/2 cup shiitake mushrooms, sliced 2 garlic cloves, minced 1/2 cup A-1® sauce 1 large egg, well beaten 1 sheet frozen puff pastry, thawed 1/4 cup brandy Kosher salt Freshly ground black pepper All-purpose flour

A cordon bleu, or schnitzel cordon bleu, is a dish of pork or chicken wrapped around cheese, then breaded and pan-fried. We've combined this concept with the classic pork wellington to create one of our most popular dishes to date. Lay pounded pork tenderloin out on a flat surface. Spread with the Creole Mustard and chopped rosemary. Layer with the prosciutto, provolone cheese, and roasted red peppers. Roll the pork tightly into itself, and tie with a kitchen string. Place in a deep pan and chill in the refrigerator for 2-4 hours. Add 1/4 cup olive oil to a large skillet over medium heat. Add the sliced onions and stir so they evenly become soft and brown. Keep cooking the onions down until they form a rich, caramel color, about 20 minutes. Set aside. Heat the remaining olive oil in large pan and brown pork on all sides. Remove from pan and let cool. Cut kitchen string. In the same pan, add the shiitake mushrooms and sauté until tender, about 5 minutes. Add the garlic and cook for an additional 2-3 minutes. Deglaze the pan with brandy, cooking off all of the alcohol, about 2 minutes. Add the Demi-Glace, A-1®, and caramelized onions, stir and simmer for 5 minutes. Set sauce aside. Preheat the oven to 400°F. On a well-floured surface, roll out the puff pastry to 1/8" thickness. Add the tenderloin to one side of the pastry, and carefully wrap the pork into the puff pastry until fully covered. Place the pork in an oven pan with a rack and brush with the beaten egg. Roast the pork for 10 minutes, or until it starts to turn golden-brown. Reduce oven temperature to 350°F and bake for an additional 10 minutes, or until internal temperature reaches 155°F. To serve, slice the pork en croute thin on a bias and serve on top of the Demi-Glace-onion sauce.

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MAKES 1/2 CUP

Creole Mustard

1/2

Stir all the ingredients together in a small bowl until smooth.

2 1 2 1 1/2 1

cup stone-ground mustard teaspoons honey teaspoon creole seasoning teaspoons prepared, ground horseradish teaspoon Worcestershire

Transfer to a container with a lid and store in the refrigerate for at least 24 hours before using, allowing the flavors time to meld. The Creole Mustard can be stored in the refrigerator for up to 1 month when covered.

sauce teaspoon molasses teaspoon Tobasco® Hot Sauce

MAKES 2 CUPS 1 bay leaf 3 fresh thyme sprigs 3 fresh parsley stems 8 black peppercorns 2 cups Espagnole (page 7) 2 cups Beef Stock (page 6) Kosher salt Freshly ground black pepper

Demi-Glace To make the sachet, place the bay leaf, thyme, parsley, and peppercorns in a square of cheesecloth, and tie the corners with a piece of kitchen twine. In a heavy-bottomed saucepan, combine the brown sauce and the beef stock, and bring to a boil over medium-high heat. Lower heat to a simmer. Add the sachet, tying the string to the pot handle for easy retrieval. Cook the liquid until the total volume has reduced by half, about 45 minutes. Remove pan from heat, retrieve and discard the sachet. Carefully pour the Demi-Glace through a mesh strainer lined with a piece of cheesecloth. Season with salt and pepper to taste. Tip: You can make Demi-Glace with chicken stock instead of beef stock. As a matter of fact, the original Demi-Glace, which was called demi-Espagnole, was made using white stock (veal or chicken) in place of brown.

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Pork Tenderloin with Golden Beets and Walnuts

SERVES 4 ¼ 3/4 1½ 2

cup walnuts cup olive oil, divided pounds pork tenderloin medium onions, coarsely chopped 3 medium golden beets, scrubbed, cut into bitesize pieces 4 garlic cloves, chopped 2 cups sauerkraut, plus ½ cup brine 1 cup Chicken Stock (page 4) ½ cup dry white wine 4 tablespoons fresh lemon juice, divided ½ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped ¼ cup dried apricots, finely chopped Kosher salt Freshly ground black pepper

All three of these dish elements go great together, on their own, or paired with other sides and proteins. Feel free to mix-and-match and get creative! This truly is an easy weeknight meal. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10 Minutes, and season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 tablespoons lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 tablespoons of lemon juice, and remaining ½ cup olive oil in a small bowl; season with salt and pepper to taste. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

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Garlic & Herb Palmiers

SERVES 8 8

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Beef On Weck with Horseradish Sauce

SERVES 4 2 1/2 3 2 1 1 1 1 4 1 1 1

pounds top round roast garlic cloves, thinly sliced tablespoons olive oil tablespoon kosher salt tablespoon freshly ground black pepper teaspoon fresh thyme leaves cup Beef Stock (page 6) Kaiser rolls tablespoon caraway seeds tablespoon coarse salt large egg, beaten

Horseradish Sauce 1 tablespoon prepared, ground horseradish 1/3 cup mayonnaise 1/2 teaspoon dehydrated garlic

Beef on weck is a classic Buffalo, New York sandwich. It’s thinly sliced roast beef served on a Kummelweck - or "weck" - roll, which is a Kaiser roll coated in caraway seeds and coarse salt. Preheat oven to 400°F. Cut 1/2" slits all around the roast. Insert the garlic slices into the slits. Coat the roast with olive oil, salt, pepper, and thyme. Place the roast fat-side up in a roasting pan and place it in a preheated oven. Pour the beef broth into the bottom of the roasting pan, ensuring not to pour it over the roast. Bake for 15 minutes and then turn the heat down to 250°F. Cook until the meat reaches an internal temperature of 135°F, about 20-30 minutes. Remove the roast from the oven and allow it to rest for about 10 minutes. Place the beef drippings from the bottom of the pan into a small saucepan and keep them warm; this is your beef jus. In a small bowl, whisk together the mayonnaise, horseradish, and garlic powder. Set aside. In a large, shallow bowl, mix together the caraway seeds and the salt. Brush the top of each Kaiser roll with the egg wash and dip the top of the roll into the salt mixture. Place the rolls on a baking sheet and bake in the preheated oven for 2 to 5 minutes or until the egg wash is set and the rolls are just slightly browned. Remove and allow to cool. Thinly slice the roast beef and dip quickly into the jus. Place on a plate for assembly. Cut the rolls in half and dip the top into the warm jus. Top the bottom of the rolls with roast beef. Spread the horseradish sauce on top of the beef and then top with the dipped roll.

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Bacon-Wrapped Meatloaf

SERVES 8 2

pounds ground beef chuck 6 thin strips bacon 1 tablespoon olive oil 1 medium onion, minced 1 garlic clove, finely chopped ¾ cup ketchup ¼ cup apple cider vinegar 3 tablespoons dark brown sugar ¼ teaspoon cayenne pepper ¾ cup Chicken Stock (page 4) ½ cup fresh parsley, chopped 2 large eggs ⅔ cup breadcrumbs, unseasoned ½ cup Parmesan cheese, finely grated Kosher salt Freshly ground black pepper

The addition of homemade chicken stock helps keep this meatloaf flavorful and juicy, even if you reheat the next day for sandwiches. Want a bolder flavor? Try swapping out for homemade Beef Stock (page 6). Preheat oven to 350°F. Line a rimmed baking sheet with foil, then parchment paper (this will help with clean up). Heat oil in a small pan over medium heat. Cook onion and garlic, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl. Meanwhile, bring ketchup, vinegar, brown sugar, and cayenne to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Transfer 2 tablespoons ketchup mixture to a blender; add broth and parsley and blend until smooth. Set remaining ketchup mixture aside. Add broth mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to the onion and garlic mixture, and mix to combine. Add the beef and mix well with your hands. Transfer meatloaf mixture to the prepared pan and form into a long log, smoothing the surface. Spread reserved ketchup mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake until an instant-read thermometer inserted into the center registers 165°F and bacon is crisp, 70–80 minutes. Let rest 10 minutes before slicing.

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Tri-Tip Báhn-Mì Sandwiches

SERVES 4 1½ 2 4 2 1 2

pounds tri-tip beef tablespoons Báhn-Mì Rub (page 16) 6” baguettes cups pickled vegetables cup pâté (mushroom or chicken) tablespoons olive oil

Báhn-Mì Sauce 1 cup mayonnaise ½ cup Thai chili sauce ½ cup Sriracha 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 teaspoon granulated garlic Additional Garnish Fresh cilantro, finely chopped

BEEF & L AMB

The word bánh mì, meaning "bread", is a staple in Vietnamese cuisine and can be traced back as early as the 1830s when the French introduced the baguette to Vietnam. Preheat oven to 425°F. Prepare the báhn-mì sauce by whisking all ingredients in a bowl and set aside. Rub the tri-tip beef on both sides with the Báhn-Mì Rub. Heat oil in a heavy bottom pan or cast iron skillet and sear the beef for 3 minutes on each side, or until dark brown. Place in the oven and cook for an additional 10 minutes. Slice the baguette ¾ of the way-through lengthwise, leaving it attached on one side. With 3 minutes left on the timer, place your baguettes in the oven alongside the meat. Remove both bread and meat from the oven and place the beef on a cutting board, allowing it to rest for 10 minutes. Slice the beef against the grain into thin, bite-size pieces. To build the bánh mì, spread the pâté on the bottom of the baguette, along with a drizzle of the báhn-mì sauce. Place the beef on top of the pâté and sauce and top with pickled vegetables and fresh cilantro.

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Bœuf Bourguignon Pot Pie SERVES 4 3 ½ 1½ 3 1 1 1 1 ½ 2 4 1 1 2 1 4 1 1 1

tablespoons olive oil cup plus 1 tablespoon allpurpose flour, plus more pounds boneless beef chuck, cut into 2" pieces slices bacon cut into ¼" pieces medium onion, finely chopped medium leek, halved lengthwise, thinly sliced carrot, finely chopped garlic clove, finely chopped cup fresh parsley, finely chopped tablespoons brandy sprigs fresh thyme, leaves stripped star anise pod bay leaf cups Beef Stock Page 6) cup red wine tablespoons unsalted butter cup crimini mushrooms, stems removed cup pearl onions, peeled tablespoon fresh lemon juice

sheets frozen puff pastry, thawed 1 large egg, beaten Kosher salt Freshly ground black pepper

BEEF & L AMB

We took the classic French dish, bœuf bourguignon, which is a stew made of beef, red wine, and vegetables, and threw it in a pie. What's not to love? Preheat oven to 400°F. Heat oil in a large heavy pot over mediumhigh. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate. Cook bacon in same pot until brown and crisp. Add ¼ cup water, scraping up browned bits, then add onion, leek, and carrot and cook, until vegetables soften, about 5 minutes. Stir in garlic, parsley, and return beef to pot. Add brandy and simmer until liquid is almost evaporated, about 1 minute. Add thyme leaves, star anise, bay leaf, stock, and wine, and season with salt and pepper; bring to a simmer. Cover pot with lid and braise in oven until beef is very tender, 1–1½ hours. Melt butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool. Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4” larger than baking dish (use a 9" round). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Transfer stew to baking dish. Brush edge of pastry with egg. Cut a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1” overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg. Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly before serving.

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When you think about all the various things that can go wrong in the kitchen, a significant proportion of them are caused, in one way or another, by overcooking. If only there were a cooking technique that guaranteed you would never overcook your food ever again—without having to worry about timing. Even if you forget about it and let it cook too long, it would still be perfectly cooked. Sounds too good to be true, right? Wrong. This, essentially, is sous vide cooking. Sous vide takes all the guesswork out of cooking meats, poultry, vegetables, and eggs. For some, knowing that their food is guaranteed to be cooked perfectly is worth the additional complexity that comes with sous vide cooking. Sous vide (pronounced "soo-VEED") is a technique that involves vacuum sealing food in bags, then immersing the packet in a hot water bath set to a specific constant temperature using a device called an immersion circulator. The circulator is essentially a stick you can place into any vessel of water to heat the water to the desired temperature. The device maintains that exact temperature, while also circulating the water around the vessel so that the food cooks evenly. Maintaining a constant, specific temperature ensures that your food is heated to a precise temperature. In other words, if you want your steak cooked to 135°F, just set the temperature of the water to 135°F. That's how hot it will get, and not one degree hotter.

Sous Vide Saves Time While sous vide cooking may take longer than traditional cooking methods, it actually saves time in the long run. Since you can prepare your food in advance, all you need to do is place it in the water bath and let it cook. This frees up time for you to do other things, such as prepare side dishes or spend time with your family. Another advantage of sous vide cooking is that it allows chefs to prepare food in advance and then finish it off just before serving. This is particularly useful in high-end restaurants, where timing is crucial. By using sous vide cooking, chefs can prepare the food ahead of time and then simply sear it or finish it off in a pan just before serving. This means that the food is always fresh and hot when it reaches the table.

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Searing After Cooking One thing the sous vide method will not do is produce a brown crust on the outside of your meat, nor will it turn chicken skin crispy. The solution is to sear it afterward. You don't want to skip this step, because while your steak might be perfectly cooked on the inside, there is nothing perfect about a gray-colored steak. Sear it for a couple of minutes on each side in a hot skillet right before serving. As long as the skillet is super-hot, you shouldn't have to worry about the extra cooking time raising the temperature of the interior. Plus, you can always set your immersion circulator to 125 or 130 F instead of 135 if you're concerned about maintaining that medium-rare.

What You'll Need to Get Started: The Sous Vide Circulator This is the heart of the system, and there are a wide range of models available (next page) and even some equipped with Bluetooth. In theory, you could sous vide on the stove-top with a pot of water, using a candy thermometer to monitor the water temperature. You'd have to make ongoing micro-adjustments to the heat to keep the water at a constant temperature, however, which might be more trouble than it's worth. A Vacuum Sealer (or Zip-Top Freezer Bags) A vacuum sealer is preferable, since it removes all the air from around the food, helping water surround the food more closely. On the other hand, freezer bags allow you to check the temperature of the item with an instantread thermometer, then re-close the bag to return to cooking. A Water Container You can use a pot, of course, even though it's the circulator and not the stove that provides the heat. A Dutch oven works well since its cast-iron construction helps maintain a consistent temperature. You can use any container that is safe up to a temperature of 212°F, but be sure to consult your manual.

WATCH NOW

The Benefits of Sous Vide Cooking Learn how CCL utilizes this culinary technology not only for incredible dining experiences, but operational efficiencies. Sous vide precision cooking offers unparalleled control over your proteins, sauces, and more.

BEEF & L AMB

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Sous Vide Coffee Flank Steak

SERVES 4 2 1/2 1 1 1

pounds flank steak medium onion, diced cup cold brew coffee cup soy sauce teaspoon freshly ground black pepper 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 4 tablespoons olive oil, divided 2 tablespoons rice wine vinegar Kosher salt

Flank steak is one of the cheapest cuts of meat available. With the sous vide method, however, it can taste as exceptional as a filet. It’s also the easiest way to get a perfectly cooked steak edge to edge and end to end. In a large bowl, combine onion, coffee, soy sauce, black pepper, Worcestershire sauce, brown sugar, 2 tablespoons of olive oil, and vinegar. Whisk until sugar has dissolved. Place the flank steaks in a vacuum bag and cover with marinade. Massage marinade into the steak, ensuring everything is well incorporated. Vacuum-seal the bags and place in the refrigerator for at least 2 hours, preferably overnight. Heat your sous vide circulator to 135°F. Add your vacuum-sealed flank steaks and cook for 7 hours. Once done, remove the bags from the circulator. Open the bags and remove from the marinade. Pat the steaks dry with paper towels and set aside. Add the remaining olive oil to a cast iron skillet over high heat. Once hot, add the steaks and sear for 2-3 minutes per side, developing a nice crust. Place finished steaks on a cutting board and let sit for 5 minutes. Slice steak on a bias and serve.

BEEF & L AMB

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Sous Vide Boneless Leg of Lamb

SERVES 8 3 3/4 1 1 2

pounds boneless leg of lamb cup ground mustard seed tablespoon kosher salt tablespoon freshly ground black pepper cups balsamic vinegar

The 24-hour cook time may seem intimidating, but that's one of the benefits of sous vide cooking. You can "set it and forget it" while you prep other dishes, making this perfect for a large dinner party. Clean and prep the leg of lamb, leaving some of the fat. Cut the meat into 6-ounce cubes, about 3" x 3". In a small bowl, mix the mustard, salt, and pepper. Massage the spices into the lamb cubes liberally, making sure it's evenly coated. Place the lamb in a vacuum bag, add the balsamic vinegar, and vacuum seal. Heat your sous vide circulator to 140°F. Add your vacuum-sealed lamb and cook for 24 hours. Once done, remove the bags from the circulator. Open the bags and remove the lamb from the marinade and set aside, reserving marinade. Add the balsamic marinade to a small pot over medium-high heat. Cook until marinade is reduced by half, about 1 hour. Preheat oven to 450°F. Add the lamb to a roasting pan and brush the balsamic reduction. Roast for 5 minutes, or until a rich color develops from the glaze. Serve with roast potatoes or rice.

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Lamb Shanks Chermoula

SERVES 4 4

large lamb shanks, French trimmed (about 2 pounds) 2 tablespoons olive oil 1 medium onion, sliced 2 tomatoes, roughly diced 1 cinnamon stick 2 tablespoons honey Kosher salt Freshly ground black pepper Chermoula 1 tablespoon cumin 1⁄2 tablespoon ground coriander 1 tablespoon smoked paprika 1 onion quartered 1⁄4 bunch fresh cilantro, stems and leaves included 4 garlic cloves 1⁄2 knob ginger, finely grated 1⁄2 teaspoon kosher salt 1 cup olive oil

Chermoula is a marinade and relish used in North African cooking and is traditionally used in seafood dishes, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri. In a food processor on high, blend all Chermoula ingredients until it forms a smooth consistency. Place the lamb shanks in a deep baking dish. Pour the Chermoula over the lamb and lightly massage into the meat. Cover and marinate in refrigerator for at least 2 hours, preferably overnight. After the lamb has marinated, remove the lamb wipe off any excess marinade, reserve remaining. In a large, deep pan, add olive oil over medium-high heat. Add the lamb shanks and brown on each side, about 5-8 minutes. You may need to work in batches. Once browned on all sides, remove the lamb and set aside. In the same pan, add the sliced onion, tomatoes, and cinnamon stick. Cook until the onions have softened, about 5-8 minutes. Add the reserved Chermoula to the pan and cook until the color has darkened and spices are fragrant, about 10 minutes. Add the lamb back to the pan and add the honey with 2 cups of water. Bring to a boil and then lower to heat to simmer. Season with salt and pepper to taste, and cover the pan with a lid. Cook for 2-3 hours, or until the lamb is falling off the bone. Lamb chermoula is typically served alongside cous-cous and olives.

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Roast Lamb with Lemony-Artichokes and Garlic Fried Rice

SERVES 6 ¼ 1

cup olive oil 5 pound bone-in lamb shoulder 2 cups dry white wine 1 14 ounce can whole, peeled tomatoes 1 head garlic, halved crosswise ¼ teaspoon crushed red pepper flakes 2 lemons, halved crosswise 6 baby artichokes 1 recipe Anchovy-Herb Oil (next page) 1 recipe Garlic Fried Rice (next page) Kosher salt Freshly ground black pepper

Lamb shoulder is fattier, tougher, and more flavorful than lamb leg. It needs long, slow, and moist cooking to break down the fibers and properly render the fat, hence the almost 5-hour cooking time. Preheat oven to 325°F. Heat oil in a large skillet over medium-high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan. Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands as you go, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb and add to pan. Roast for 3 hours. Remove the tough dark outer leaves from the artichokes, using a serrated knife. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. After the 3-hour roast time, remove lamb from the oven. Toss in the artichokes and coat with the pan juices, tucking under and around the lamb. Return to oven and roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, another 1½–2 hours. (Remove artichokes if they become too soft before meat is done.) When done, place lamb in a large bowl, then transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour Anchovy-Herb Oil over lamb. Serve lamb on top of the Garlic Fried Rice and top with the artichoke mixture and pan juices.

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FROM THE CCL KITCHEN

MAKES 4 CUPS ¼ 8

cup vegetable oil garlic cloves, finely chopped 4 cups cooked jasmine rice, chilled 1 teaspoon cayenne 1/2 teaspoon ground cumin Kosher salt

Garlic Fried Rice Heat oil in a large wok, or nonstick skillet, over medium-high heat. Cook garlic, stirring, until golden brown, about 1 minute. Using a spider or slotted spoon, transfer garlic to a small plate, reserving oil in the skillet. Add the cooked rice to the same skillet; add cayenne, cumin, and salt and pepper to taste. Cook, tossing occasionally, until rice is warmed through and crispy in spots.

Freshly ground black pepper

MAKES 1/2 CUP ½ 4 1 ¼ 2 ¼

cup olive oil anchovy fillets, drained clove garlic finely chopped cup fresh flat-leaf parsley leaves tablespoons fresh mint leaves teaspoon crushed red pepper flakes

BEEF & L AMB

Anchovy-Herb Oil Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth. Season with salt to taste.

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Garlic & Herb Palmiers

SERVES 8 8

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Middle Eastern Cauliflower

SERVES 6 1 3 1 1

head of cauliflower tablespoons olive oil teaspoon ground cumin teaspoon ground coriander 1 teaspoon smoked paprika 2 teaspoons Israeli Za'atar (page 17) Flaky sea salt Freshly ground black pepper Additional Garnish Fresh parsley, chopped Lemon wedges

Something magical happens to cauliflower when it's roasted. It starts out raw and crisp, becomes soft and tender, and ends up caramelized and delectable—simply put, it's flavor transformed. Preheat your oven to 425°F. In a small bowl, mix the olive oil, Israeli Za'atar, cumin, coriander, and smoked paprika,. Add salt and pepper to taste. Prepare a steam bucket over a large pot of boiling water. Steam the cauliflower until they are just tender but still have a bit of firmness. This usually takes about 5-7 minutes. Remove and place the steamed cauliflower in a large bowl and drizzle the spice mix over it. Toss the cauliflower until evenly coated with the spices. Place the seasoned cauliflower on a lined baking sheet. Roast in the preheated oven for 20-25 minutes or until the edges are golden brown, turning halfway through for even roasting. Once roasted, transfer the cauliflower to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over.

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Yogurt Roasted Broccoli

SERVES 4 1

If you know a picky eater who hates broccoli, make them this recipe. Bright and spicy with the right amount of char. Additionally, the caramelization from the roasted yogurt takes this dish to the next level.

pound broccoli, tough stems trimmed, stalks peeled ½ cup plain whole-milk yogurt 1 tablespoon extra-virgin olive oil 1 teaspoon cayenne pepper ½ teaspoon ground coriander ¼ teaspoon ground turmeric 1 garlic clove, minced Kosher salt

Preheat to 425°F.

Additional Garnish Cayenne pepper Lemon wedges, or halves

Serve with an additional pinch of cayenne pepper and lemon wedges for squeezing over.

SIDES & VEGETABLES

Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a bias into 2" - 3" pieces, leaving tips of florets intact. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain well and pat broccoli dry. Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt to taste. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15–20 minutes.

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Balsamic-Roasted Brussels Sprouts

SERVES 6 2

pounds Brussels sprouts, trimmed and halved ¼ cup extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon honey 1 teaspoon kosher salt 3 large garlic cloves, minced Flaky sea salt Freshly ground black pepper

This balsamic-roasted Brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts - and it couldn’t be easier to throw together. Be sure to thoroughly dry your sprouts after washing to prevent water-logging and sogginess, and to maximize their crispy potential. Place a rimmed baking, oiled baking sheet on the middle rack in the oven and then preheat oven to 425°F. In a medium bowl, stir together olive oil, balsamic vinegar, honey, 2 kosher salt, and garlic cloves; season with black pepper. Taste mixture and add more honey and salt if needed. Add the Brussels sprouts along with any loose leaves and toss to coat. Carefully remove the hot baking sheet from oven. Using tongs, arrange Brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.

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Honey-Roasted Carrots

SERVES 4 2

pounds medium carrots, scrubbed 6 tablespoons unsalted butter, cut into pieces ⅓ cup light brown sugar, packed ⅓ cup honey ¾ teaspoon crushed red pepper flakes Kosher salt Freshly ground black pepper

This easy recipe requires minimal prep time and tending to, making it a strong choice for a lazy weekend supper or as a side dish during a holiday feast - whether it’s Easter, Rosh Hashanah, Christmas, or Thanksgiving. Preheat oven to 400°F. Line a rimmed baking sheet with foil. Cut carrots on a bias into 3" pieces (halved or quartered lengthwise if large). Spread out carrots on foil. Evenly top with butter, brown sugar, honey, and red pepper flakes. Season with salt and pepper, tossing to combine. Bake carrots, tossing every 20 minutes, until tender and browned around the edges, about 1 hour. Transfer to a platter and sprinkle with kosher or coarse sea salt.

SIDES & VEGETABLES

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MawMaw's Dirty Rice SERVES 4 4

cups cooked jasmine rice, chilled 3 tablespoons vegetable oil 1 pound chicken livers, finely chopped 1/2 pound pork sausage, removed from casings and crumbled 1 yellow onion, finely chopped 1 green bell pepper, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, minced 1 tablespoon Traditional Adobo Seasoning (page 14) 2 cups Chicken Stock (page 4) 2 bay leaves 1/4 cup fresh parsley, minced Kosher salt Freshly ground black pepper

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Besides being a side dish good enough to eat as a main, this "dirty" rice makes a terrific stuffing for chicken, quail, or turkey. In a large, heavy sauté pan, heat 2 tablespoons of the oil over mediumhigh heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 5 minutes. Add the remaining tablespoon of oil and the holy trinity (bell pepper, onion, and celery) and cook until vegetables soften, about 5 minutes. Add garlic and Traditional Adobo Seasoning. Cook for 5 minutes, stirring often. Season with salt and pepper to taste. Add the stock and bay leaves, scraping the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat. Remove the bay leaves and stir in the parsley before serving.

FROM THE CCL KITCHEN

Nani's Masala Rice

SERVES 4 4 1½ 2 1 1 1 1 1 ½ ¼ 1 2 1

cups cooked jasmine rice, chilled teaspoon granulated sugar tablespoons vegetable oil teaspoon black mustard seeds teaspoon cumin seeds medium onion, finely chopped small Serrano chile, finely chopped tablespoon ground coriander teaspoon ground turmeric teaspoon cayenne pepper teaspoon kosher salt, plus more tablespoons fresh cilantro, finely chopped tablespoon fresh lime juice

Don’t let its simplicity fool you—it’s packed with flavor and delicately balances salty and spicy. The onions bring sweetness and green chiles add heat, making every bite more comforting than the next. Place the chilled jasmine rice in a medium bowl and sprinkle sugar over; mix to combine. Heat oil in a large skillet over medium heat. Cook black mustard and cumin seeds until they start to sputter, about 10 seconds. Add onion and chile, stirring often until onion is translucent, about 4 minutes. Add coriander, turmeric, and cayenne, and cook until the spices are fragrant, about 30 seconds. Add the sweetened rice mixture and kosher salt, tossing until rice is evenly dyed with turmeric. Sprinkle 2 tablespoons of water over, then cover and steam until rice is warmed through and fluffy, about 3 minutes. Remove from heat and garnish with fresh cilantro, a drizzle of plain yogurt, and lime wedges for squeezing over.

Additional Garnish Fresh cilantro, finely chopped Plain whole-milk yogurt Lime wedges

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Chile-Honey-Glazed Fries

SERVES 4 1

pound frozen crinkle-cut or waffle fries 1 tablespoon cornstarch ½ cup honey ¼ cup Sriracha 4 teaspoons soy sauce 1 tablespoon ketchup 2 tablespoons vegetable oil 1 red bell pepper, diced 1 white onion, diced 2 garlic cloves, coarsely chopped Kosher salt Freshly ground black pepper Additional Garnish Scallion greens, thinly sliced Toasted sesame seeds

SIDES & VEGETABLES

This recipe is based on a similar dish that often appears in many East Asian restaurants known as honey chili potatoes. Use crinkle-cut fries, waffle fries, tater tots, or even fries from your favorite take-out place if you’d like! Cook fries in an oven or air fryer according to package directions; season lightly with salt and keep warm. Stir cornstarch in ¼ cup water in a small bowl to dissolve. Add honey, Sriracha, soy sauce, and ketchup. Mix thoroughly. Season with salt and pepper to taste. Heat oil in a large cast-iron or nonstick skillet over high. Cook bell pepper, onion, and garlic, stirring often, until vegetables are slightly blistered and just starting to soften, about 3 minutes. Stir reserved sauce well (in case any cornstarch has settled at the bottom) and pour over vegetables. Cook, tossing, until sauce is thick and glossy, about 1 minute. Remove from heat, add warm fries, and stir until well coated in sauce. Transfer glazed fries to a platter or shallow bowl. Top with sesame seeds and scallion greens.

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Sweet Potato Fries with Sriracha Dip

SERVES 4 3

large sweet potatoes, peeled, cut into sticks 1/4 cup extra-virgin olive oil 1 teaspoon smoked paprika Kosher salt Freshly ground black pepper Sriracha Dip 1/4 cup crème fraîche or sour cream 2 teaspoons sriracha 2 teaspoons honey

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For the best sweet potato fries, pat the potato sticks dry before tossing them with the oil. For roasting, use the largest sheet pan you’ve got; more surface area means crispier fries. Preheat oven to 400°F. Pat 3 large sweet potatoes, peeled and cut into sticks, dry with a paper towel. Place sweet potatoes on a baking sheet and drizzle with ¼ cup extravirgin olive oil; season with smoked paprika, kosher salt and freshly ground black pepper. Toss to coat and spread out in a single layer. Roast until golden brown and slightly crispy, 25–35 minutes. For sauce, mix ½ cup crème fraîche or sour cream, sriracha, and honey in a small bowl. Serve sweet potato fries with Sriracha Dip and/or ketchup.

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Whipped Yukon Gold Potatoes SERVES 8 4

pounds Yukon Gold potatoes, peeled and cut into 2" chunks 1 1/2 sticks unsalted butter, cut into small cubes 1 cup heavy cream 1 small bunch chives, thinly sliced Kosher salt Freshly ground white pepper

Do not skip the second step in this recipe, which involves dry frying the potatoes. This will ensure the starches firm up, making them easier to absorb the butter and cream. Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes. In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Remove from heat and stir in the chives. Season with salt and white pepper to taste.

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Parsnip Purée

SERVES 4 1½

pounds parsnips, scrubbed, sliced 1" thick 2 tablespoons unsalted butter, cubed Kosher salt Freshly ground black pepper

This is about as easy as a side dish gets, providing a perfect base for any protein or vegetable main. Want to elevate this dish? Brown the butter separately before adding to the purée. Place parsnips in a medium pot of salted water, adding enough water to cover the parsnips. Cover the pot and bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft. Remove from heat, reserving 1 1/2 cups of the parsnip cooking liquid. Strain parsnips and transfer to the bowl of a food processor fitted with the steel blade, and pulse to chop the parsnips. Slowly drizzle in 1/2 cup of the cooking liquid. Purée the parsnips, adding the remaining cup of cooking liquid until the parsnips are creamy and almost smooth but still have some texture. Add butter and freshly ground black pepper; purée until well combined. Season with salt and additional pepper to taste. Serve with an extra cube of butter on top.

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Ginger-Miso Grilled Asparagus This quick ginger-miso marinade is perfect for more than just asparagus. Try it with leeks, green beans, or even blanched sugar snap peas for an easy salad. SERVES 4 2 1/2 ¼ 2 2

pounds asparagus, trimmed cup mirin cup white miso tablespoons rice wine vinegar teaspoons ginger, grated and peeled

Prepare a grill for high heat. Whisk mirin, miso, vinegar, and ginger in a small bowl. Place asparagus on a small baking dish and pour miso mixture over. Toss to coat. Grill asparagus, turning occasionally, until charred on all sides and crisp-tender, 4–5 minutes. Transfer to a platter. Squeeze lime juice over, then top with scallions and sesame seeds.

Additional Garnish Fresh lime juice Scallion greens, thinly sliced Toasted sesame seeds

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Blistered Garlic Green Beans

SERVES 4 1

pound green beans, rinsed and dried 1/2 cup vegetable oil 5 garlic cloves, minced 1/4 teaspoon crushed red pepper Kosher salt

These Chinese-style garlic green beans are the perfect side dish. The green beans are flash fried, which gently blisters the outer skin but keeps the center tender and lightly crisp. Snap off the tough ends of the green beans. If your green beans are very long, snap them in half. Heat the oil in a wok or large pan over medium-high heat. To check to see if the oil is hot enough, throw a green bean into the wok. If bubbles start to form around the bean immediately, the oil is ready for frying. Working in batches, fry the green beans for about 2 minutes, or until the green beans start to wrinkle on the outside. Transfer beans to a plate lined with paper towels. Repeat until all the beans are fried. Turn off the heat. Carefully discard the hot oil and re-heat the wok back to medium-high heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Add the red pepper flakes and green beans back to the wok. Stir to combine and cook for an additional minute. Transfer the beans to a plate and season with salt to taste.

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Garlic & Herb Palmiers

SERVES 8 8

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Cape Cod Cookies

MAKES 12 COOKIES 4 1/3 ¼ ½ 1 4 2/3 ½ ¼ ¼ ¼ ¼

ounces salted butter cup granulated sugar cup dark brown sugar teaspoon vanilla extract large egg ounces quick oatmeal cup all-purpose flour teaspoon baking soda teaspoon kosher salt cup white chocolate chips cup chopped walnuts cup dried cranberries

Oatmeal raisin cookies may be an unbeatable classic, but there's nothing wrong with experimenting a bit. This riff replaces raisins with dried cranberries and adds white chocolate and walnuts for extra sweetness and texture. Preheat oven to 325˚F. In the bowl of a stand mixer fitted with a whisk attachment, cream the butter, granulated sugar, and brown sugar on medium until smooth, about 5 minutes. Add the egg and vanilla extract, continuing to whisk until well incorporated. Turn off the mixer and add the oats. Turn back on slow speed to fold in the oats. In a separate bowl mix the flour, baking soda, and salt. Slowly add to the oat mixture until it forms a well mixed dough. Fold in the white chocolate, walnuts, and cranberries. Do not over mix. Prepare a baking sheet with parchment paper, or grease lightly with oil. Drop small, round scoops of dough, about 2 tablespoons each, onto the baking sheet. Bake for 10 minutes, or until golden brown. Let cool for 5 minutes before serving.

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Red Velvet Cookies

MAKES 16 COOKIES 1½ 1 2 1½ ⅔ 1 1/2 2 2 ½

cups light brown sugar cup unsalted butter, melted, slightly cooled large egg yolks teaspoons vanilla extract cup unsweetened cocoa powder teaspoon baking soda teaspoon kosher salt teaspoons red gel food coloring cups all-purpose flour cup red sanding sugar

These cookies have just the right balance of crispy edges, soft middles, and big chocolate flavor, with the prettiest shade of red. While any brand of sanding sugar is fine, we’ve found that the Betty Crocker brand delivers the most vibrant, sparkly finish. Preheat to 350°F. In a large bowl, whisk together brown sugar and butter until lightened in color and smooth, about 30 seconds. Add the egg and vanilla extract, continuing to whisk until well incorporated. Adding one at a time and whisking after each addition, sprinkle in cocoa powder, baking soda, and salt. Add the food coloring until evenly distributed. Add flour and fold in with a rubber spatula just until the last streak of flour disappears (be careful not to over-mix). Pour the red sugar into a small shallow bowl. Divide dough into 16 equal portions (about 3 tablespoons each) and roll each portion into a ball. Roll each ball in sanding sugar to evenly coat, then divide between 2 parchment-lined baking sheets, spacing the cookies 2" apart Bake for 12-14 minutes, or until they begin to split and crack. Let cool for 5 minutes before serving.

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Sous Vide Chocolate Pot de Crème

SERVES 5 5 2 1/2 6 1/2 1/2 1

large egg yolks cups heavy whipping cream ounces dark chocolate, roughly chopped cup granulated sugar teaspoon kosher salt recipe Easy Whipped Cream (page 235)

Additional Garnish Dark chocolate, shaved Roasted hazelnuts, chopped

Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don’t receive nearly as much love as crème brûlées do – but if you go to France, it’s a whole different story. We make this custard full-proof with the sous vide method. Carefully separate the egg yolks from the whites into separate bowls, save the whites for later use. In a heavy bottom pot, add the cream and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and add the broken chocolate pieces. Allow chocolate to fully melt into the cream, about 5 minutes, stirring occasionally. With and immersion blender, blend until fully combined. Add sugar and salt to the egg yolks and whisk to combine. Carefully add to the chocolate cream and blend again with the immersion blender until smooth. Strain mixture through a fine mesh strainer and cheese cloth into a separate, clean bowl. Distribute mixture evenly into 5 mason jars with airtight lids. Heat your sous vide circulator to 167°F. Add your mason jars and cook for 1 hour. The pot-de-creme can be served warm or chilled. To serve, garnish with a dollop of whipped cream, shaved chocolate, and chopped hazelnuts (optional).

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Almond and Cardamom Baklava with Saffron Syrup MAKES 24 PIECES 3

One of the oldest desserts in history, Baklava history can be traced back to the 8th century B.C., when the Assyrians first baked it in their wood-burning ovens.

pounds whole almonds, plus more tablespoon whole cardamom pods cups granulated sugar cup unsalted butter, melted 16-ounce package phyllo dough, thawed

In a medium saucepan over high heat, add the sugar, saffron, and water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Remove and let cool. Do ahead: You can prepare the saffron syrup in advance; it can be stored in the refrigerator for up to 1 week when covered.

Saffron Syrup 3 cups sugar 2 cups water 1⁄2 teaspoon saffron threads

Prepare a 9”x 13” baking pan by brushing the interior with some of the melted butter. Take one sheet of phyllo and place it in the pan. Brush the top of the phyllo sheet with the melted butter. Repeat this process a few more times until you have used up about ⅓ of the phyllo pastry.

1 1 1⁄4 1 1

Preheat to 350°F. In a food processor, pulse the almonds and cardamom until finely ground, about 5 minutes. Add the sugar and pulse a few times to incorporate evenly. Set aside.

Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo. Continue assembling the baklava, one sheet of phyllo pastry at a time using another ⅓ of the phyllo. Again, brush each layer with a bit of the melted butter. Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo. Finish the remaining ⅓ of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter. Using a sharp knife, carefully cut the pastry into 24 diamond shaped pieces, or a diagonal grid. Top each diamond with a whole almond. Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. As soon as you remove the baklava from the oven, pour the cooled saffron syrup all over the hot baklava. Let cool before serving.

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Easy Pie Crust

MAKES ONE 9" PIE CRUST 1 1/4 1/2 1/2

1/4

cup all-purpose flour teaspoon kosher salt cup shortening, cut into small pieces and frozen for 30 minutes cup ice-cold water, plus more as needed

Everyone needs a tried-and-true pie crust recipe in their repertoire. This basic pie crust with shortening, which comes together with fewer than five pantry staples, is perfect for all your pastry crust needs. Whisk together flour and salt in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs. Add half of the ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, mixing a little at a time just until dough is moist enough to hold together when molded; you will not need more than a couple tablespoons over the total and in fact, may need less. Do not add too much water! Gently gather dough together into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, and up to 2 days. When ready to use, roll dough on a lightly floured surface, being careful not to overwork it. Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape. Use as directed in your pie recipe. Tip: Chill everything before you start. Put the bowl and pastry cutter in the refrigerator, and keep a couple ice cubes in the water to keep it cold. This keeps the shortening from blending too much with the flour, leaving you with little pockets of shortening that result in extra flakes.

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MAKES 1 CUP

Easy Whipped Cream

1 2

Whisk cream in a chilled glass or metal bowl with an electric mixer until frothy.

cup heavy cream tablespoons confectioners' sugar teaspoon vanilla extract (or 1/2 teaspoon vanilla paste)

Add confectioners' sugar and vanilla; continuing to beat until soft peaks form, about 5-8 minutes. Do ahead: You can prepare whipped cream in advance; it can be stored in the refrigerator for up to 3 days when covered.

MAKES 1 CUP 4 ½ ¾

large egg whites cup granulated sugar cup powdered sugar, sifted

Easy Meringue Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume). Do ahead: You can prepare meringue in advance; it can be stored in the refrigerator for 2 days when covered.

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Chocolate Buttermilk Pie

MAKES 1 PIE 4 1½ 1 ½

Although this pie’s roots are in the United Kingdom, it is considered a traditional pie of the South. It’s mildly sweet with deep chocolate flavor, smooth, and custardy, with a great tang from the buttermilk.

large eggs cups granulated sugar cup buttermilk cup unsalted butter, melted, cooled teaspoons vanilla extract unsweetened cocoa powder cup all-purpose flour teaspoon kosher salt recipe Easy Pie Crust (page 234)

Roll out the Easy Pie Crust dough on a lightly floured surface to a 10" round. Transfer to a 9"-diameter pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides and crimp the edges as desired.

Additional Garnish Easy Whipped Cream (page 235)

Remove pie crust from the refrigerator and pour filling into the crust, bake for 15 minutes.

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Chill pie shell until firm, at least 1 hour and up to 1 week (cover tightly in plastic wrap if chilling longer than 1 hour). Preheat to 375°F. Whisk eggs and sugar in a large bowl to combine. Add buttermilk, butter, vanilla, cocoa powder, flour, and salt and whisk until smooth.

Reduce oven temperature to 350°F and continue to bake pie until a tester inserted into the center comes out clean, about 45 minutes. Transfer to a wire rack and let cool. Cut pie into slices and serve with Easy Whipped Cream.

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No-Bake Chocolate Cream Pie with Toasted Meringue MAKES 1 PIE 9

tablespoons unsalted butter 6 ounces chocolate wafer cookies 8 ounces bittersweet chocolate, melted, divided 4 large egg yolks 3 tablespoons cornstarch 1½ cups heavy cream 2 tablespoons unsweetened cocoa powder 1½ cups whole milk ¾ cup sweetened condensed milk 1 recipe Easy Meringue (page 235) Kosher salt

The swirly meringue topping on this chocolate cream pie recipe is stable enough to make a day ahead and keep chilled—even if you’ve brûléed it. Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5–8 minutes. Remove from heat. Meanwhile, process cookies in a food processor until finely ground. Transfer to a medium bowl. Add 5 tablespoons brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9" pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes. Brush the bottom of crust with 2 ounces of the melted chocolate; return to refrigerator. Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining melted chocolate to custard and remaining brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours. Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue.

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We visit communities across the country and ask residents one question: What's the best meal you've ever had? Watch as Chef Daryeal, Executive Chef with CCL, creates the recipes as they describe them. Childhood memories, secrets from their kitchens, or even a meal they ate last week are all on the table - and plate! This is Dinner with Daryeal, a new video series from CCL. Coming 2024.

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DINNER WITH

My Mother's Orange Raisin Cake "I started making this cake with my mother when I was 12. We always used Duncan Hines yellow cake mix and it comes out perfect! Just make sure to use an extra egg to compensate for the addition of orange." MARY ELLEN SPENCER Resident, RiverMead LifeCare Community

MAKES 1 CAKE 1 1/3 3 2 1/2

box classic yellow cake mix (Duncan Hines) cup unsalted butter, melted, cooled large eggs large oranges, juice and zest cup raisins

Cream Cheese Frosting 8 ounces cream cheese 1/2 cup unsalted butter 4 cups confectioners' sugar 1 teaspoon orange zest Optional Garnish Toasted walnuts, roughly chopped

In a small bowl, combine cream cheese, butter, confectioners' sugar, and orange zest. Set aside. Zest and pit the oranges. Put the zest and oranges in a food processor. Add the raisins and pulse until raisins are tiny and mixture is a smooth consistency. In a large mixer, combine the dry cake mix, melted butter, 3 eggs and 1/2 cup of water. Whisk until well combined. Add the orange raisin mixture until well incorporated. Preheat oven to 350°F. Bake in a lightly greased 9" pan and pour mixture in. Bake for 35-40 minutes, or until a knife comes out clean from the middle. Place on a wire rack too cool. Once cool, frost with cream cheese frosting and garnish with chopped walnuts.

Dinner with Daryeal In this episode, Daryeal makes Mary Ellen's mother's Orange Raisin Cake. Watch the episode and follow along.

DESSERTS

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White Chocolate & Coconut Snowball Cake

MAKES 1 CAKE 3 2 1 ½ ½ 1 1¾ 1 4 3 2

cups all-purpose flour teaspoons baking powder teaspoon kosher salt cup unsweetened coconut milk cup buttermilk, room temperature tablespoon coconut extract cups granulated sugar cup unsalted butter, room temperature ounces white chocolate, melted eggs, room temperature egg whites, room temperature

Coconut Buttercream 1/2 cup unsalted butter 4 ounces cream cheese 2½ cups powdered sugar, sifted 1 teaspoon coconut extract Additional Garnish Shredded coconut, sweetened

Have you heard of the Tom Cruise Cake? It's a white chocolate bundt cake from Doan’s Bakery in LA that Tom famously sends to all his friends at Christmas. Not on the list this year? No problem! Below is perfect copy-cat recipe that will make you feel like an "A-list." Preheat to 325°F. Spray a 12-cup bundt pan with nonstick spray and dust with granulated sugar, set aside. In a medium size bowl, whisk together flour, baking powder, and salt, set aside. In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion, set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 3 minutes.Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions. Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume. With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ the coconut mixture, another ⅓ of the flour, the second ½ of the coconut mixture, and then the remaining flour mixture. Stir until just combined. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place the bundt pan on a cooling rack to cool completely before inverting the cake on a cake stand. For the Coconut Buttercream, beat the butter and cream cheese for about 2 minutes in a stand mixer, gradually adding the sifted powdered sugar one cup at a time. Stir in the coconut extract and salt to taste. Spread the Coconut Buttercream on top of the cake and cover with the shredded coconut.

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Gâteau Basque

MAKES 1 CAKE ⅔ ¾ 2 2 1 1/4

cup unsalted butter, room temperature cup granulated sugar eggs, room temperature cups all-purpose flour teaspoon baking powder teaspoon kosher salt

Pastry Cream 1¼ cups whole milk 1 tablespoon orange zest 1 egg 1 egg yolk ⅓ cup granulated sugar ¼ cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon vanilla extract Basque Glaze 1 egg, room temperature 1/4 cup whole milk

Gâteau Basque is a classic Basque cake straight from the gastronomic epicenter of Spain. Typically served in the morning alongside a cup of coffee, be sure to garnish with cherry compote for an authentic experience. For the pastry cream, pour the milk and orange zest into a medium saucepan over medium-high heat and bring to a simmer. In a sperate bowl, beat the egg, egg yolk, flour, cornstarch, and vanilla extract until it's pale yellow, thick, and paste-like. Once the milk is hot, slowly add it to the egg mixture, whisking constantly to temper the eggs and not cook them. Pour the custard back into the saucepan and set over medium heat. Whisk constantly until the mixture boils and thickens, about 3-4 minutes. Push the pastry cream through a sieve into a heatproof container. Press a piece of plastic wrap onto the top to prevent a skin from forming, chill in the fridge for 4 hours, or overnight. Do ahead: You can prepare the pastry cream in advance; it can be stored in the refrigerator for 3 days when covered. Preheat the oven to 350°F. Grease and line a 7-inch springform tin or cake tin with parchment paper, then lightly dust with flour. Whisk the flour and baking powder in a large mixing bowl. In a separate bowl, beat the butter and sugar until smooth and creamy. Add the eggs one at a time, beating well between each one. Gradually mix in the flour mixture until the batter is smooth and combined. Transfer to a piping bag fitted with a large round nozzle. Pipe a spiral of batter to cover the base of the tin, then pipe a single circle around the outside of the tin to form a wall about 1 inch high. Fill the center of the tin with the pastry cream, then smooth the top. Pipe the remaining batter over the top of the pastry cream to seal, making sure the top is smooth. Chill in the fridge for at least 15 minutes. For the glaze, combine the egg yolk and milk, whisking until well combined. Brush the mixture over the top of the cake and use a fork to score a crosshatched pattern on top. Bake the gâteau until it's well risen and golden brown, about 45 minutes. Let the gâteau cool completely on a wire rack before serving.

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Garlic & Herb Palmiers

SERVES 8 8

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