VRAI Magazine: Anniversary Cookbook

a sampling of seasonal recipes that inspire

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A VRAI Magazine Publication

Cover and book design by Mary Jo Cadiz Recipes and related photos by: Karista Bennett, Danny de la Cruz, Kristin Hoffman, Marc J. Sievers and Sheri Silver Seasonal photos by: Jim O’Donnell

Copyright Š 2015 by VRAI Magazine, LLC All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express permission of the publisher except for the use of brief quotations in a book review.

Printed in the United States of America First Printing, 2015 ISBN: 978-X-XX-XXXXXX-X A VRAI Magazine Publication VRAI Magazine, LLC P.O. Box 62 Techny, IL 60082 www.vraimagazine.com

Food is a constant in our lives

yet dynamic and powerful in its ability to adapt with every passing season and bring families, friends and even strangers together.

What started out as a dream became a reality. What started out as a coming together of strangers, has turned into a family of creative writers and storytellers spread out across continents. VRAI Magazine is about celebrating stories, both big and small and where else can you experience storytelling brought to life each and every day but around mouth-watering meals served around the dinner table.

What started out as a simple idea has transformed into a collection of recipes that we love and that we hope you’ll love as well. Celebrate the wonder of food from season to season and do so with family and friends all throughout the year.

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Table of Contents SPRING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Peruvian Ceviche with Patacones . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Sweet Potato and Triple Cream Fries. . . . . . . . . . . . . . . . . . . . . . . . . 5 Rustic French Leek and Ricotta Tart . . . . . . . . . . . . . . . . . . . . . . . . . 7 SUMMER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9 Grilled Rib-eye with Tomato Gorgonzola Vinaigrette . . . . . . . . . . . . . . . . 11 Summer Berry and Sweet Milk Gelatin Medley . . . . . . . . . . . . . . . . . . 13 Sheri’s Ice Cream Cake and Homemade Hot Fudge Sauce . . . . . . . . . . . . 15 FALL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Roasted Tomato Soup with Grilled Cheese “Croutons”. . . . . . . . . . . . . . . 19 Cranberry Brie Tart with Thyme and Pecans . . . . . . . . . . . . . . . . . . . . 21 Lasagna-Stuffed Portobellos. . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 HOLIDAY/WINTER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Chocolate Raspberry Pavlova with Ganache . . . . . . . . . . . . . . . . . . .

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Vanilla Holiday Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Spicy Cream Sauce with Bacon and Shrimp over Linguine . . . . . . . . . . . . . 31 Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-34

A time for delicate, yet vibrant flavors that satisfy a palate that’s been awoken from a long, cold slumber.

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By Chef Karista Bennett INGREDIENTS 1 ½ – 2 pounds firm white fish (such as halibut), cut into 1”-2” cubes 1 – 1 ½ cups key lime (or lime) juice, or enough lime juice to cover the diced fish ½ red onion, thinly sliced 1 bunch cilantro, pinch off the long stems, keeping the leaves - but no need for chopping

INSTRUCTIONS In a large, non-reactive or glass bowl, mix together the fish, habanero halves and lime juice with a few pinches salt and a pinch of allspice.

Let the fish marinate for about 4 hours or until opaque all the way through. Drain the liquid from the fish, remove the habanero halves, season with a bit more salt and set the fish aside.

To get this recipe and all the recipes in this cookbook, click here to order.

2-3 medium sized sweet potatoes, roasted 2-3 ears white or yellow corn steamed or grilled, corn sliced off the cob 1 habanero pepper, sliced in half Pinch of allspice

Salt to taste

Slices of avocado for garnish

Take a very small scoop or melon baller and scoop out sweet potato balls. You can also do this with a teaspoon. Set aside.

Using 4 or 6 wide mouthed glass dessert dishes or glasses, alternate filling with red onion, corn, sweet potato, cilantro and fish. Continue alternating ingredients evenly among dishes/glasses until you’ve filled. Top with a slice of avocado and sprig of cilantro.

Serve with Patacones.

Serves 6

Patacones – Recipe below

INGREDIENTS 2 large green plantains, peeled and sliced about ½ inch thick Enough oil to cover the bottom of a skillet or frying pan (coconut, palm oil or safflower oil) Salt

INSTRUCTIONS Heat the oil in the skillet over medium heat. Have a paper towel lined plate ready. When the oil is hot, place the plantain slices in the hot oil and brown both sides. Transfer to the paper towel lined plate.

Place parchment paper on a cutting board and then place the fried plantain slices on the parchment. Then cover with another piece of parchment.

Take a heavy bottom pan or rolling pin and give the plantains a good smash to create a “chip”. Heat the oil again and when the oil is hot, brown the smashed plantains once more, just until nicely browned.

Transfer back to the paper towel lined plate and season with salt. Let them cool before serving.

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By Marc J. Sievers INGREDIENTS 4 medium sweet potatoes, peeled 4 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon black pepper, freshly cracked 4 cloves garlic, finely minced

INSTRUCTIONS Preheat the oven to 450°F. In a small bowl, combine the rosemary and garlic.

Set aside.

Cut each sweet potato in half lengthwise, then cut each half into three long wedges.

Place the wedges on a sheet pan and toss with olive oil. Arrange the potatoes in a single layer and sprinkle evenly with salt and pepper.

To get this recipe and all the recipes in this cookbook, click here to order.

1 teaspoon fresh rosemary, finely minced

4 ½ ounces triple cream brie, thinly sliced, cut into ¾-inch pieces, chilled ¼ cup fresh basil, roughly chopped

Roast for 20 minutes, then turn each wedge with a spatula. Bake for another 5 minutes. Remove from the oven, sprinkle with the rosemary and garlic mixture, and bake for an additional 5 minutes.

Remove the sheet pan from the oven.

Set the broiler to high.

Place the wedges into an oven-proof serving dish.

Evenly distribute the brie and then place under the broiler until the cheese is bubbly and melted, about 2-3 minutes.

Remove from the oven, sprinkle with basil and more salt and pepper to taste. Serve immediately.

IDEA: Using a cast iron skillet as a serving dish allows you to go from hot broiler to table – just remember to use a trivet on top of your table.

Serves 6

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By Chef Karista Bennett INGREDIENTS 1 sheet puff pastry, thawed 6-8 spring leeks (the smaller/thinner leeks) 2-3 tablespoons butter Salt and pepper 6 ounces whole milk ricotta

INSTRUCTIONS Pre-heat the oven to 425°F. Roll the puff pastry onto a parchment lined baking sheet and pierce the puff pastry several times with a fork. Then with a knife, score the perimeter of the puff pastry with a 1 inch border, cutting about half way down into the puff pastry.

Trim the root ends of the leeks, leaving the root in tact. Then cut the tops of the leeks at the point where the white begins to turn green. Then slice each leek lengthwise. Rinse the leeks and then lightly dry.

To get this recipe and all the recipes in this cookbook, click here to order.

1/4 cup fresh grated parmesan

1 teaspoon fresh thyme, finely chopped 1/2 teaspoon lemon zest

1 clove garlic, finely chopped 1/2 teaspoon salt

1/4 teaspoon black pepper

1 egg, whisked

1 egg whisked with 1 teaspoon cold water for egg wash

Micro greens for garnish

Heat the butter in a large skillet over medium heat. When the butter is melted and hot, add the leeks cut side down and let the leeks cook in the butter for about 5-8 minutes. Carefully turn the leeks over and let them cook another 5 minutes or until the leeks are nice and soft and golden.

Take the pan off the heat and then sprinkle the leeks with salt and pepper.

In a small bowl whisk together the ricotta, parmesan, thyme, lemon zest, minced garlic, salt, pepper and 1 egg until smooth.

Spread the ricotta evenly onto the puff pastry inside the scored perimeter.

Carefully place each sliced leek cut side down onto the ricotta in a single layer. The leeks will be different lengths so feel free to be creative when placing the leeks on the ricotta, forming a fun pattern. If you have leftover leeks they are fabulous for a little snack or a side dish for dinner.

Brush the egg wash on the edge of the puff pastry and then place the pastry in the oven and bake for about 20-25 minutes or until the puff pastry is golden brown.

Let the pastry cool for about 5 minutes before slicing and serving. Garnish with fresh micro greens dressed in a light vinaigrette.

Serves 8 7

A celebration of alfresco dining coupled with simplicity in style and cool treats that refresh the spirit.

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Summer 9

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By Chef Karista Bennett INGREDIENTS 4 good quality beef steaks Extra Virgin Olive oil for brushing steaks Salt and fresh cracked black pepper or your favorite steak seasoning 1 lemon, quartered

INSTRUCTIONS Prepare the grill for direct cooking over high heat (450°- 500°F).

Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 20 minutes before grilling.

In a medium bowl whisk the shallots, vinegar and mustard.

Slowly whisk in 2-3 tablespoons of olive oil and season with salt and fresh cracked black pepper to taste.

To get this recipe and all the recipes in this cookbook, click here to order.

2 tablespoons finely chopped shallots

1 clove garlic, finely minced (optional) 2 teaspoons good quality sherry vinegar

1 teaspoon Dijon mustard

Good quality extra virgin olive oil

2 cups quartered cherry tomatoes

1/4 cup finely chopped fresh basil leaves or Italian parsley 2 ounces or ½ cup crumbled Gorgonzola or Bleu cheese, or more if you love cheese

Place the steaks on the grill and let them sit for about 1-2 minutes. Then give them a quarter to half turn for the diamond grill marks. Grill the steaks over direct high heat, with the lid closed as much as possible, for about 5 minutes on each side or until the steaks reach desired internal temperature.

Remove the steaks from the grill and let them rest for about 5 minutes. Give each of the steaks a little squeeze of lemon. Place the steaks on plates or a platter and top with cheese and tomatoes, then drizzle the vinaigrette over the cheese and tomatoes and garnish with fresh herbs.

Serve the steaks with grilled romaine, roasted or mashed potatoes and a big, bold Cabernet Sauvignon.

Serves 6-8

INSTRUCTIONS Take one large head of romaine and keeping the root end intact, quarter the head of romaine.

Drizzle with a little olive oil and season with salt and pepper.

Place the romaine quarters on the pre-heated grill and let them grill just until crisp tender and a bit wilted.

The vinaigrette is lovely with the grilled romaine, or just a squeeze of lemon.

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By Sheri Silver INGREDIENTS 4 cups cookie crumbs divided in half (graham crackers, chocolate wafers,etc.)

1/3 cup melted butter 4 cups ice cream, softened and divided in half (you can use the same flavor or different flavors of your choosing)

INSTRUCTIONS Create your base by mixing two cups of cookie crumbs with melted butter. Press into the bottom of a 9” springform pan, using a measuring cup to create an even layer. Freeze till needed or bake in a 325°F oven for 5 minutes (cool to room temp then freeze till needed).

Spread on your first layer. Get about two cups of ice cream softened enough to spread. You can use the ice cream straight up or mix in chocolate chips, nuts or bits of candy. Spread evenly atop the base layer. Freeze for at least one hour.

To get this recipe and all the recipes in this cookbook, click here to order.

chocolate chips, nuts, bits of candy (optional)

1 ½ cups caramel sauce, butterscotch, peanut butter or fudge sauce (recipe below).

1 cup heavy cream

Sugar

Add a divider. Think caramel sauce, butterscotch, peanut butter or fudge sauce. You’ll need 1 ½ - 2 cups. Top with remaining cookie crumbs (same as the base or different). Freeze for at least one hour.

Spread the next layer. Thaw another two cups of ice cream till spreadable. Spread on top of the crumb layer and freeze for at least one hour.

Finish it off. Beat heavy cream with a little sugar. Spread evenly over the ice cream and freeze.

Serves 6-8

INGREDIENTS 4 ounces good quality bittersweet chocolate (60-70%), chopped 4 tablespoons unsalted butter, cut into pieces 1 ½ cups sugar ½ cup water ¼ cup light corn syrup Large pinch of fine sea salt 1 teaspoon vanilla

INSTRUCTIONS In a saucepan combine the chocolate, butter, sugar, water, corn syrup and salt.

Stir over medium heat until melted and smooth.

Bring to a boil, lower the heat and simmer for 10 minutes.

Remove from heat and stir in vanilla.

Cool completely and store covered in refrigerator.

Gently re-warm before serving.

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Summer B erry and Sweet Milk Gelatin Medley INGREDIENTS 3 packets of unflavored gelatin ½ cup cold water 1 ½ cup boiling water ½ cup condensed milk Fresh strawberries, cut in half or quartered based on size

By Danny de la Cruz INSTRUCTIONS Empty packets of gelatin into a mixing bowl and mix with cold water until dissolved.

Add in boiling water and stir well.

Add in condensed milk, stir and taste. Add more based on your preference for sweetness.

Pour mixture into a 9”×12” glass baking dish. Chill until solid, then cut into cubes.

To get this recipe and all the recipes in this cookbook, click here to order.

Fresh blueberries

In a large bowl, combine strawberries, blueberries and gelatin — chill until ready to serve.

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T here’s a crispness in the air that falls upon a landscape painted with warmer hues

and bursting with hearty offerings.

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Fall

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Roasted Tomato Soup with Grilled Cheese “Croutons” INGREDIENTS 2 ½ pounds assorted tomatoes (heirloom, vine, plum or cherry) ½ cup extra-virgin olive oil 6 cloves garlic, peeled and left whole 2 small onions, sliced

By Sheri Silver INSTRUCTIONS Preheat the oven to 450°F. Core and halve the larger tomatoes and place in a single layer on a baking sheet (lined with parchment paper if desired). Scatter garlic and onion evenly around.

Drizzle with ½ cup olive oil and season with salt and pepper.

To get this recipe and all the recipes in this cookbook, click here to order.

Kosher salt

Freshly ground black pepper

3 cups chicken stock (plus up to an additional 1 cup, if needed)

2 bay leaves

4 tablespoons unsalted butter ¾ cup heavy cream

Grilled cheese sandwiches, cut into “croutons” (1 sandwich makes enough croutons for 2 servings)

Roast until the tomatoes are caramelized, 20 to 30 minutes.

Transfer vegetables to a stockpot and add 3 cups chicken stock, bay leaves and butter.

Bring to a boil, reduce heat to medium and simmer till reduced by one third – about 15-20 minutes. Remove the bay leaves.

Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot).

Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining chicken stock, if needed.

Season with salt and pepper. Divide among bowls and top with your grilled cheese “croutons”.

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By Kristin Hoffman INGREDIENTS For the Cranberry Relish 12 ounces fresh cranberries 1 cup sugar 1 teaspoon grated ginger ½ tablespoon fresh thyme, minced Large pinch salt ¼ cup water

INSTRUCTIONS For the Cranberry Relish Place all of the ingredients for the cranberry relish in a saucepan over medium heat. Cook, stirring frequently, until the cranberries pop and the relish thickens. This can be made up to a week ahead of time and stored in and airtight container in the refrigerator.

For the Crust Whisk together egg yolk and water in a small bowl.

To get this recipe and all the recipes in this cookbook, click here to order.

For the Crust 1 egg yolk

2 tablespoons cold water

1 ¼ cups all purpose flour ¼ cup sugar

¼ teaspoon kosher salt

1 stick (1/2 cup) cold butter, cut into chunks

To Assemble

1 batch cranberry relish (recipe above)

8 ounces double creme brie

½ cup chopped pecans, toasted Fresh thyme sprigs (optional) Decorative pie crust pieces (optional)

In a medium bowl, whisk together the flour, sugar, and salt.

Add the pieces of cold butter into the flour mixture and cut in with a pastry cutter or a fork until the consistency of coarse meal.

Gently stir in the egg/water mixture until a dough forms.

Roll out the pastry on a lightly floured surface to about ¼” thick and press into tart shell and trim the edges.

Place pastry lined tart shell in the freezer to set for about 10-15 minutes while preheating the oven to 350°F. Line the tart with parchment paper and fill with pie weights, dry beans, or rice. Bake at 350°F for 20-25 minutes until browned and well set.

If desired, use the scraps of pastry to cut out decorative pieces of pie dough for garnish. Brush the pieces with an egg wash and bake at 350°F until lightly browned, about 10 minutes.

To Assemble Cut the brie into thin slices and lay them evenly into the tart shell. You can choose to leave the rind on or cut it off. I chose to cut it off.

Spread the cranberry relish evenly over the brie. If the relish is particularly juicy, you can drain off the excess liquid before doing this. It should be fairly thick.

Bake the tart at 350°F for 20 minutes, until the brie is melted and the cranberries are bubbly. You can do this the morning of and then let the tart sit at room temperature.

Remove the tart from the tin and top with chopped pecans, decorative pie pieces, and fresh thyme if desired.

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By Danny de la Cruz

INGREDIENTS 6 large Portobello mushrooms (stems and insides scraped out) Shredded Italian Cheese blend (any Italian blend with mozzarella) Olive Oil 2 Italian Sausages, skins removed

INSTRUCTIONS Preheat oven to 375°F. In a large pot, crumble and brown sausage over medium heat.

Add diced tomatoes, tomato paste and allow mixture to come to a boil over medium heat.

Once sauce has come to a boil, season with salt and pepper to taste, toss in chopped, fresh herbs and allow to simmer over low heat for 20 – 25 minutes. Remove from heat and set aside.

To get this recipe and all the recipes in this cookbook, click here to order.

14.5 ounces diced tomatoes

2 heaping tablespoons tomato paste

Fresh basil, chopped

Fresh oregano, chopped

Fresh parsley, chopped 1 cup ricotta cheese

1 egg

Salt

Pepper

In a separate bowl, combine ricotta, egg and lightly season with salt and pepper – mix well Coat bottom of a 9”x13” glass baking dish with olive oil and place mushrooms in the dish, face up.

Spoon in a layer of sauce, add a layer of ricotta and top with shredded cheese – repeat until all mushrooms are filled, then drizzle each with olive oil.

Bake uncovered for 20-25 minutes until cheese has turned a light golden brown and mushrooms have tenderized.

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A time for indulgences that signal a season filled with festive gatherings with family and friends and bursting with hearty offerings.

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Winter 25

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By Kristin Hoffman INGREDIENTS For the Pavlova 6 large egg whites ½ teaspoon cream of tartar Pinch of salt 1 ½ cups sugar 1 teaspoon vanilla extract 2 teaspoons balsamic vinegar

INSTRUCTIONS Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.

Place the sugar in your food processor and process until very fine, about 2 minutes. Alternatively, you can purchase superfine sugar.

In the bowl of a stand mixer fit with the whisk attachment, beat the egg whites and cream of tartar on medium speed until you have soft peaks.

Increase the speed to medium-high and begin adding the sugar 1 tablespoon at a time until the meringue is shiny and holds stiff peaks. The meringue should feel smooth between your fingers and not gritty.

To get this recipe and all the recipes in this cookbook, click here to order.

1 ½ teaspoon cornstarch ¼ cup cocoa powder

Ganache (for topping)

Raspberry sauce (for topping)

Fresh raspberries (for topping) For the Raspberry Sauce

1 pint raspberries ¼ cup sugar

For the Ganache

4 ounces semi sweet or bittersweet chocolate chips ½ cup heavy cream

Add the vanilla extract and vinegar and beat until combined.

Lightly spoon the cocoa powder and cornstarch over the top of the meringue and fold it in with a rubber spatula.

Gently pile the meringue onto the parchment paper either in one large circle or in two smaller circles. Use an offset spatula to smooth out the meringue. It does not need to be perfect, some swirling looks quite nice.

Bake for about 60 minutes if you divided the meringue in two or 75 minutes if you kept it as one. The outside should feel dry and firm but the inside will be soft and moist. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven for about two hours.

Just before serving gently place the meringue on your serving plate. Top with whip cream, ganache, raspberry sauce, and fresh raspberries.

For the Raspberry Sauce Add the raspberries and sugar to a sauce pan and bring to a simmer. Smash some of the raspberries with a spoon and cook until the mixture begins to thicken and is syrupy. Cool before using.

For the Ganache Heat the cream in a small saucepan over medium-low heat until simmering and almost boiling. Meanwhile, put the chocolate chips in a mixing bowl.

Pour the cream over the chocolate chips and let it sit for about 2 minutes. Put your whisk into the center of the bowl and begin whisking from the center working your way out until the ganache becomes smooth.

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Vanilla Holiday Cookies INGREDIENTS 3 ½ cups all purpose flour 1 teaspoon baking powder ½ teaspoon fine sea salt 2 sticks unsalted butter, at room temperature 1 ½ cups granulated sugar

By Marc J. Sievers INSTRUCTIONS Preheat the oven to 400°F. Sift together the flour, baking powder and salt.

Set aside.

In the bowl of an electric mixer fitted with a paddle attachment add the butter. With the mixer set to medium speed, add the eggs one at a time, allowing each to fully incorporate. Gradually add the sugar and then the vanilla.

To get this recipe and all the recipes in this cookbook, click here to order.

2 extra-large eggs at room temperature

2 teaspoons pure vanilla extract

Set the mixer to low speed and gradually add the dry ingredients. Mix until just combined.

Dump the dough onto a lightly floured surface, divide the dough in half, shape each half into a flat disk, wrap each one in waxed paper, and chill for 30 minutes.

Working with one disk at a time, roll the dough on a lightly floured surface to ¼-inch thick. Cut the dough with festive cookie cutters. Place the shapes on a baking sheet lined with parchment paper. Sprinkle with colored sugars. Using the end of a chopstick, make a hole in the top of each cookie.

Bake for 6-8 minutes, until the edges are lightly browned.

Remove the cookies from the oven, and allow them to cool completely on a cooling rack.

Once cooled, string ribbon through each hole and hang.

Repeat the above process until all the dough has been baked.

Serves: 2 - 3 dozen based on average-sized cookie cutters

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By Danny de la Cruz INGREDIENTS 6 slices uncured bacon, uncooked and chopped 1 lb. large shrimp, peeled and deveined, sliced in half lengthwise ½ cup shredded parmesan cheese, heaping 8 oz linguine pasta

INSTRUCTIONS Prepare pasta according to package directions, drain and set aside.

Heat a large, deep sauce or saute pan over medium heat –once hot, add in bacon and render the fat. Once fat has been rendered and bacon has browned, remove bacon pieces and set aside on paper towel, leaving fat in the pan.

To get this recipe and all the recipes in this cookbook, click here to order.

2 cloves garlic, crushed

1 large tomato, roughly chopped 1 ½ cups cream

2 tablespoons chopped fresh parsley

2 -3 healthy pinches of crushed red pepper flakes (dependent on your tolerance of heat) salt and pepper to taste

Add crushed garlic to the pan and quickly saute until light brown.

Add in chopped tomatoes, lightly salt and pepper and continue to mix.

Once tomatoes have broken down, add in cream and red pepper flakes -- continue to stir over low-medium heat.

After 10 minutes and sauce has thickened, add in parmesan cheese and mix until melted and blended with the sauce.

Taste and add more salt and/or more crushed red pepper if desired.

Add in shrimp and continue to mix until shrimp has started to curl, then add in bacon and parsley and continue to mix for another minute or so until shrimp is fully cooked and flavors have been blended together.

Remove sauce from heat and spoon over pasta which has been divided in half and plated for two. Top with additional parmesan and/or parsley if desired. Enjoy!

Serves 2

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Discover A View to Delicious Fresh, farm-to-table, seasonal recipes and lifestyle inspiration from the Pacific Northwest is what you’ll find in this beautifully photographed digital magazine created together with Chef Karista Bennett of Karista’s Kitchen. Get your copy today!

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