Featured Recipes


Take cooking classes so you can eat great food every day. We're happy to share these
recipes for you to try at home.


There are 186 recipes on this page.


Warm Corn Salad

Yield: 6 servings

Ingredients

  • 4 ears corn, kernels removed
  • 4 green onions, thinly sliced
  • 1 large zucchini, grated
  • 2 medium tomatoes, seeded and diced
  • 2 tablespoons maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • salt and pepper

Procedure

  1. Place all ingredients except salt and pepper into medium size pot. Stir to incorporate.
  2. Set pot over very low heat. Cook, over low heat until warmed through, about 8 to 10 minutes.
  3. Season to taste with salt and pepper.

Recipe By: Andy Broder



Mole' Truffles

Ingredients

  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 chipotle in adobo sauce, pureed in a mini food processor or using a mortar and pestle
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 1 tablespoon bourbon, optional
  • 18 ounces semi-sweet chocolate, roughly chopped
  • 1 cups finely chopped nuts to roll truffles in such as almonds, pistachios, pepitas, etc.

Procedure

  1. Place cream and butter into a small saucepan. Set over medium-high heat. Stir gently until butter melts.
  2. Bring to a boil and add the chipotle, cinnamon, cloves, and bourbon. Stir for 30 seconds.
  3. Pour over the chocolate. Wait 2 to 3 minutes, then stir slowly until the chocolate has all melted and the mixture is uniform.
  4. Pour into a cool stainless steel or ceramic dish. Place into the refrigerator until set, at least an hour, or overnight.
  5. Shape into balls that are all the same size, between 0.7-inch and 1 inch is good. Use 2 teaspoons or a mini ice cream scoop.
  6. Roll in finely chopped toasted nuts
  7. Store in the refrigerator for up to 2 weeks, or the freezer up to 2 months.

Recipe By: Andy Broder



Paella - with Roasted Tomatoes and Sausages

Yield: 12 servings

Ingredients

  • 6 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 large leed, white and light green part only, slivered
  • 3 garlic cloves minced
  • 1 1/2 pounds sausage, cut into very thin slices (1/8-inch thick)
  • 2 cups long grain rice
  • 1 cup dry white wine
  • 3 1/2 cups chicken stock
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper

Procedure

  1. Preheat oven to 375 F.
  2. Toss cherry tomatoes in 3 tablespoons olive oil and roast for 12 - 15 minutes (some of the tomatoes should be blistered).
  3. While tomatoes roast heat paella pan over medium high heat. When hot add remaining oil and leeks. Stir frequently for 2 - 3 minutes and add garlic. Stir for 1 minute and add sliced sausage.
  4. Stir occasionally until sausage browns, 7 - 10 minutes.
  5. Add rice and wine. Stir constantly until all excess liquid has evaporated.
  6. Add chicken stock and reduce heat to low. Stir occasionally for 5 minutes. Add salt, pepper, and roasted tomatoes. Stir to combine and transfer to the oven.
  7. Bake until all excess liquid has been absorbed and rice is tender (15 - 20 minutes). After 12 - 15 minutes test for doneness. As necessary stir in a little more stock or a little water.
  8. Paella is done when rice is tender and excess liquid has evaporated.

Recipe By: Andy Broder



Sticky Caramel Apple Dessert Tacos

Yield: Makes 24-30

Ingredients

  • 10 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon corn syrup
  • 1 teaspoon almond extract
  • 2 egg yolks
  • 4 large egg whites, room temperature
  • 1/4 cup tepid water, if needed
  • 1 cup sifted cake flour
  • 1/2 cup finely ground almonds
  • vegetable oil spray

Procedure

  1. START YOUR APPLES BEFORE YOU START MAKING THE COOKIES. In class we make a big batch and it will take a long time to cook.
  2. In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy.
  3. Add the salt, corn syrup, egg yolks, and almond extract. Beat until thoroughly incorporated.
  4. Add the flour to the butter mixture slowly – about 1/3 cup at a time. After each addition of flour add 1 tablespoon water.
  5. After the flour has been thoroughly incorporated, add the ground almonds. Beat to incorporate.
  6. The batter should be the consistency of sour cream. If too thick add a little more water. The eggs whites will thin the batter a little so err on the side of adding less water.
  7. In a small bowl, beat the egg whites until soft peaks form.
  8. Fold the egg whites into the batter mixture slowly - in three stages.
  9. Line a baking sheet with parchment and spray the parchment with vegetable oil spray. (If you have a silpat you can use that instead of parchment.)
  10. Each tuile cookie uses 1 slightly mounded tablespoon of batter. Drop 3-inches apart on the parchment.
  11. Use an offset spatula to spread each dollop of batter into a 2 to 2 ½-inch circle.
  12. Bake in preheated oven until each tuile cookie is firm to the touch and has a golden brown edge, about 4 to 5 minutes.
  13. Remove from oven, cool 1 minute, and remove cookies, one at a time, and drape over a 1-inch dowel or a thin rolling pin.
  14. Repeat with remaining batter, using clean parchment each time.
  15. Fill with warm or cool apple mixture just before serving. Hot apples will melt the cookies.

Apple Dessert Taco Filling

Yield: Makes 6 cups

Ingredients

  • 1/2 cup butter
  • 6 golden delicious apples peeled, cored, and thinly sliced
  • 6 granny Smith apples peeled, cored, and thinly sliced
  • 1/4 teaspoon freshly ground nutmeg
  • 2/3 cup brown sugar

Procedure

  1. Preheat a large skillet over medium heat. When hot, add butter and swirl to melt. Immediately add the apples and stir to coat with butter.
  2. Increase heat to high.
  3. Stir every few minutes until apples are soft, about 12-15 minutes.
  4. When apples are soft, add sugar and nutmeg. Stir to incorporate. Cook until the apples are very soft and coated in gooey caramelized sugar. Remove from heat and transfer to a bowl to cool.

Recipe By: Andy Broder



Warm Herbed Olives

Ingredients

  • 1/4 cup olive oil
  • 1 cup olives - Spanish, Kalamata, or other – drained and rinsed well
  • 3 tablespoons chopped fresh herbs of choice
  • 1/4 teaspoon freshly ground black pepper

Procedure

  1. Place oil and olives in a small skillet.
  2. Heat over low heat, stirring constantly, for 6-7 minutes.
  3. Add herbs and pepper.
  4. Stir constantly for 3 minutes longer.
  5. Transfer to a serving bowl. Serve warm or at room temperature.

Recipe By: Andy Broder



Tequila-Lime Crab "Shots"

Yield: 12+ servings

Ingredients

  • 2 cups chilled tomato juice
  • 1/4 cup chilled Tequila
  • 2 tablespoons lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Tabasco
  • 1 pound lump crab meat, picked over

Procedure

  1. Place all ingredients except Crab in a martini shaker. Shake well to combine.
  2. Place 1 mounded tablespoon crab into each of 12 shot glasses. Pour a generous tablespoon of the spiked tomato juice over the crab in each glass.

Recipe By: Andy Broder



Shrimp Scampi Puffs

Yield: Makes 48

Ingredients

  • 1 pound raw shrimp - peeled, deveined, and tails removed, then chopped
  • 1/3 cup grated parmesan
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 sheets puff pastry dough

Procedure

  1. Preheat oven to 375 F.
  2. Place all ingredients except pastry into a large bowl. Stir until combined.
  3. On a floured surface unfold each pastry sheet. The sheets are approximately 8 x 12. Cut each into 24 smaller squares. Roll each of these squares into a 3 x 3-inch square.
  4. Place each square into a mini muffin tin that has been sprayed with vegetable oil.
  5. Spoon 1 tablespoon of filling into each piece of dough. Bring the corners together and gently pinch.
  6. Bake at 375 F until light brown, about 10-12 minutes.

Recipe By: Andy Broder



Wasabi Tuna Spoons

Yield: 8-10 servings

Ingredients

  • 8 ounces ahi tuna
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1.5 teaspoons wasabi powder – or to taste
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Procedure

  1. Cut fish into what are roughly 1 x 1 x 4-inch steaks/logs (you should get 2)
  2. Toss in the olive oil.
  3. Heat a small non-stick skillet over medium high heat. Cook fish on each of the 4 sides for about 90 seconds to 2 minutes – depending on thickness.
  4. Transfer to a cutting board and set aside.
  5. Combine remaining ingredients in s small bowl. Thin as necessary with either water or so sauce (to taste).
  6. Cut ahi into very thin slices – 1/16 of an inch. Toss in the wasabi mixture. Place a piece or 2 on a teaspoon – and serve on the spoon.

Note: Note: the mixture can be served chilled as well.

Recipe By: Andy Broder



Proscuitto and Potato Stuffed Mushrooms

Ingredients

  • 2 medium russet potatoes
  • 2 quarts water
  • 1/4 cup diced proscuitto
  • 1/3 cup ricotta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons bread crumbs
  • 1/8 teaspoon freshly ground black pepper
  • 24 medium size button mushrooms – stems removed

Procedure

  1. Place potatoes and water into a small pot. Cook over medium heat until water comes to a boil. Reduce heat and cook until potatoes are tender all the way through when pierced.
  2. Place in the sink and run cold water in the pot until the potatoes are cool enough to handle.
  3. While potatoes cook, combine all remaining ingredients - except mushrooms – in a medium size bowl.
  4. Preheat oven to 350 F.
  5. Remove the skins from the cooked potatoes. Place in the bowl with the other ingredients and mash and mix until combined.
  6. Fill each mushroom with the potato and proscuitto mixture.
  7. Place on a parchment-lined baking sheet and bake in the preheated oven until the mushrooms are cooked through, about 15 minutes.

Recipe By: Andy Broder



2-Potato Pancakes with Leeks

Yield: serves 8

Ingredients

  • 1 large or 2 small leeks, white part only, thinly sliced
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 pound sweet potatoes, peeled and grated
  • 1 pound russet potatoes, peeled and grated
  • 1 cup fresh bread crumbs
  • 3 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • canola oil, for frying

Procedure

  1. Cook the leeks in the butter over medium heat until they start to brown. Add the cream and stir constantly until the cream-leek mixture is thick and pasty, about 5 minutes. Remove from heat and transfer to a cool bowl.
  2. Mix together the potatoes, breadcrumbs, and the leeks in the bowl..
  3. Combine the eggs, salt, and pepper. Add to the bowl and blend thoroughly with the potatoes and leeks.
  4. Heat a large skillet or griddle over medium heat. When thoroughly hot coat with oil. Place the batter on the surface 1/4 cup at a time, and press down to form a flat pancake.
  5. Cook until the bottom is golden brown, about 5 to 6 minutes, and turn to cook the other side. Set on paper towels to degrease.

Recipe By: Recipe by Andy Broder



Chorizo and Cheese Empanadas

Yield: 30

Ingredients

  • 1 pound chorizo sausage
  • 12 ounces cooked potato, about 2 medium russets
  • 8 ounces Cotija, or similar Mexican crumbly cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle powder

Procedure

  1. Heat a Medium Skillet over medium heat. Thoroughly cook the chorizo, stirring occasionally. If you use soy chorizo you can skip this step.
  2. When the chorizo is cooked through transfer to a large mixing bowl. Add the cooked potato and use a masher to thoroughly combine.
  3. Add the cheese, salt, and chipotle, and use the masher to combine.

Recipe By: Andy Broder



Empanada Dough

Yield: 30

Ingredients

  • 3 cups all purpose flour
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 recipe of filling of choice
  • 1/4 cup oil, or more as necessary, for frying

Procedure

  1. Place flour in a mixing bowl. Add oil and mix with a fork until mixture resembles coarse meal.
  2. Dissolve salt in water. Add water to bowl with flour.
  3. Mix together with your hands until you can gather the mixture into a ball.
  4. Place ball of dough on an unfloured board and knead until smooth and elastic, about 4-5 minutes.
  5. Wrap dough in plastic wrap and allow to rest in a warm spot for 20-30 minutes.

Assembly

  1. Divide the dough into 30 equal sized pieces, about 3/4-inch in diameter. Roll each piece between your palms to form a ball.
  2. Flatten a ball and use a rolling pin to roll into a circle about 4 inches in diameter. Repeat with remaining balls.
  3. Place 1 tablespoon filling in the center of each circle, and fold over to make a stuffed half-circle. Use a fork to press the edges together and seal in the contents.
  4. Heat a heavy skillet over medium heat. When hot add 1/4 cup oil.
  5. Place the 3 or 4 empanadas in the pan, in a single layer, and cook until golden on the bottom, turn and cook until golden on the other side. Drain on paper towels. Repeat with remaining empanadas, adding more oil to the pan as necessary.

Recipe By: Andy Broder



Butternut Squash with Apples

Yield: 6-8 servings

Ingredients

  • 1 1/2 to 2 pounds butternut squash
  • vegetable oil spray
  • 1/4 cup butter
  • 2 large Granny Smith apples, peeled, cored, and diced
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon
  • 2 tablespoons balsamic vinegar

Procedure

  1. Preheat oven to 350 F.
  2. Cut the butternut squash in half, lengthwise. Use a spoon to remove the seeds. Place cut side down, on a sheet pan sprayed with vegetable oil spray.
  3. Bake in preheated oven until very tender, about 30 to 40 minutes.
  4. While the squash cooks heat a small covered pot over medium heat. When hot add butter, apples, syrup, cinnamon, and vinegar. Stir until butter melts. Cover and cook 10 minutes.
  5. Remove cover and stir for a minute. Lower heat so simmer, cover, and cook until squash is done.
  6. Place apples into a large mixing bowl. Remove squash from its skin with a large spoon. Stir the squash and apples until well blended. Season to taste with salt and pepper.

Recipe By: Andy Broder



Grilled 3-Tomato Pizza

Ingredients

  • Dough for a 10 to 12-inch pizza
  • 8 Roma tomatoes, halved and seeded
  • 3 tablespoons olive oil plus 1 tablespoon
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 cup sundried tomato pesto
  • 4 ounces cream cheese, room temperature
  • 1/4 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, if large cut in half (the smaller the better)
  • 1 small bunch fresh basil
  • salt and pepper
  • 8 ounces fresh (raw) mozzarella, sliced as thin as possible

Procedure

  1. Preheat grill pan over medium high heat.
  2. Place roma tomatoes, 3 tablespoons oil and vinegar in a mixing bowl. Toss to coat tomatoes.
  3. Grill tomatoes in batches, and set aside (do not crowd the grill pan). When finished, keep the grill pan on the burner, and lower heat to medium.
  4. Use a spatula to blend the tomato pesto, cream cheese, and Parmesan.
  5. From dough into a circle (or rectangle) the same size as the surface of the grill pan. Brush one side with olive oil. Place the dough on a peel, oil side down..
  6. Spread the pesto cream cheese mixture on the dough. Top with the grilled tomatoes, cherry tomatoes, basil leaves, salt and pepper, and finally the mozzarella.
  7. Slide the pizza onto he grill pan. Cook until the crust is firm and the cheese is melted, about 10 to 12 minutes.
  8. Remove from the grill pan with the peel.

Recipe By: Andy Broder



Sweet Lemon Butter Crepes - a really simple crepe recipe!

Yield: Makes 18

Ingredients

  • 1 lemon zested and juiced
  • 6 tablespoons butter, room temperature
  • 1/4 cup powdered sugar, plus more for dusting

Procedure

  1. Heat a small pot over medium heat.
  2. Add lemon juice and swirl until nearly evaporated.
  3. Remove and add butter, zest, and confectioner’s sugar.
  4. Quickly stir to combine then transfer to a cool bowl.
  5. Spread 1 to 2 teaspoons butter on a crepe. Fold in half then half again. Set in a baking dish.
  6. Repeat with remaining crepes.
  7. Bake at 325 F for 12 - 15 .
  8. Just before serving dust with confectioner’s sugar to garnish.

Crepes

Yield: Makes 18

Ingredients

  • 3/4 cup milk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, sifted
  • butter for cooking

Procedure

  1. In a small bowl whisk together the milk and eggs. Add the butter and salt and whisk to incorporate.
  2. Add the flour and whisk to incorporate. Do not over-mix. Place batter in the refrigerator for 30 minutes to an hour.
  3. While the batter chills, make any fillings and sauces.
  4. After batter has chilled preheat a small nonstick skillet over medium heat.
  5. When the skillet is hot add 1 teaspoon butter and swirl to coat the pan.
  6. Ladle in 1/4 cup batter. swirl the pan or use the bottom of the ladle to spread the batter into a thin pancake.
  7. Cook until bottom begins to turn golden brown. Turn over and cook other side 30 seconds.
  8. The crepes are ready to eat or fill.

Recipe By: Recipe by Andy Broder



Chicken Mole Tortilla Soup

Yield: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 1 clove garlic, minced
  • 4 ounce can diced roasted green chilies
  • 1 or 2 chilies in adobo sauce, plus 1 tablespoon of the adobo sauce
  • 10.75 ounce can tomato puree
  • 2 cans chicken stock - 14 1/2 ounces each
  • 4 cups water
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 4 ounces tortilla chips, crushed (with your hands as you add to the soup)
  • 1 pound chicken breasts - butterflied, grilled, and then cut into 1/2-inch cubes
  • salt and pepper to taste
  • 2 roma tomatoes seeded and diced

Procedure

  1. Heat a medium size pot over medium high heat. When hot add the olive oil, and then the chopped onion and minced garlic. Stir for 90 seconds.
  2. Add the chipotles, adobo sauce, green chilies, cocoa, and brown sugar and stir to incorporate. (The leftover chipotles in adobo sauce can be kept in a small jar in the refrigerator for several weeks.)
  3. Add the chicken stock, and tomato puree. Bring to a boil and then reduce to simmer for 5 minutes.
  4. Add the tortillas and cook over medium heat until very tender – about 5 minutes. Puree the mixture with a hand blender. If you don't have a hand blender use a conventional blender and do in batches as necessary, returning the mixture to the same pot.
  5. Add the chicken and simmer for 5 minutes longer. Stir occasionally. Season to taste with salt and pepper
  6. Serve each topped with a sprinkle of diced tomato.

Recipe By: Andy Broder



Seared Salmon Salad Nicoise

Yield: 6 servings

Ingredients

  • 1 recipe Niçoise dressing
  • 3/4 pound new red potatoes, cut into ¼-inch thick slices
  • 1 pound haricots vert (French string beans), or regular string beans
  • 2 tablespoons olive oil
  • 6 salmon fillets, 4 ounces each
  • 1 small head red-leaf lettuce, torn into pieces
  • 1 head butter lettuce, torn into pieces
  • 3 small tomatoes, cut into quarters
  • 0.5 cup Niçoise olives (kalamata olives may be substituted)
  • cornichons for garnish (optional)

Procedure

  1. Place potatoes into a small pot and add enough water to cover by 1 inch. Set, uncovered over high heat and bring to a boil. Immediately reduce heat to medium low and cook until tender, about 15 minutes.
  2. In another opt bring 2 quarts of water to a boil and add the haricots vert. Boil just until tender, about 4 to 5 minutes, and drain.
  3. While potatoes and beans are still warm combine 2 tablespoons of the dressing with the 2 tablespoons of olive oil. Toss the salmon in this mixture.
  4. Preheat a large skillet over medium high heat. when hot, sear the salmon for 3 to 3.5 minutes on each side (for medium rare to medium depending on thickness). Remove from heat and set aside.
  5. Toss the lettuces in half the remaining dressing and divide among 6 plates.
  6. Toss the potatoes with a small portion of the dressing, divide, and arrange on top of the lettuce. Repeat with the string beans and the tomatoes. Top with the Salmon.
  7. Garnish with Niçoise olives, and cornichons.

Assembly

Nicoise Dressing

Ingredients

  • 2 to 4 anchovies – depending on taste
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon capers, rinsed
  • salt and pepper to taste

Procedure

  1. Puree all ingredients.

Assembly

Recipe By: Andy Broder



CHOCOLATE FONDUE with SWEET TEXAS TOAST CROUTONS

Yield: 8-10 servings

Ingredients

  • 1 loaf unsliced white bread
  • 1/2 cup butter, melted
  • 1 cup granulated sugar, divided in half
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 12 ounces dark chocolate
  • Berries

Procedure

  1. Preheat oven to 350 F.
  2. Remove crusts from bread, and then cut into slices 1-inch thick.
  3. Cut slices into 1-inch cubes.
  4. Place bread on a sheet pan, and drizzle with the melted butter. Use tongs to toss the bread to coat all sides with the butter. Then sprinkle with 1/2 cup sugar and toss to evenly distribute.
  5. Place the bread into the preheated oven. Bake for 7 minutes, toss with the tongs, and continue to bake until the bread is golden brown, about 8 to 10 minutes more.
  6. Remove from oven and set aside.
  7. Place the cream and remaining sugar into a small saucepot. Set on a burner over medium heat. Stir constantly for 5 minutes.
  8. Stop stirring and bring to a boil.
  9. Remove from the heat and stir in the vanilla and chocolate. Stir until the chocolate is completely melted.
  10. Transfer to a serving bowl and serve with the toast squares and berries.

Recipe By: Andy Broder



Portabello Stroganoff

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 4 large portabello caps, sliced
  • 1/2 lb. crimini mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian Worchester sauce
  • 1/4 cup marsala
  • pinch nutmeg
  • 1 cup vegan sour cream
  • salt and pepper to taste

Procedure

  1. Heat oil in skillet over medium-high heat.
  2. Add onions and garlic and saute for 3 minutes.
  3. Add mushrooms and saute for an additional 5 minutes.
  4. Stir in remaining ingredients except for sour crea.
  5. Simmer until mushrooms are tender.
  6. Remove from heat and add sour cream.
  7. Season to taste with salt and pepper.

Recipe By: Sandy Liberman



Grilled Peach Shortcake

Yield: Makes 18

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1/2 cup milk
  • 1 egg
  • 12 firm peaches, halved and pitted
  • 2 tablespoons butter

Procedure

  1. Preheat oven to 425 F.
  2. Mix together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter. Stop when you have pea-sized bits.
  4. Beat together the egg and milk. Mix this with the dry ingredients just to incorporate, and pat and mash until the dough forms a ratty looking ball. Do not overwork.
  5. Divide the dough in half.
  6. Form each half into a flattened square that’s 6-inches on a side.
  7. Place the square on a parchment-lined baking sheet.
  8. Cut each square into 9 smaller squares. Leave the large scored square in place.
  9. Repeat with the other half of the dough. It should all fit on one baking sheet.
  10. The shortcakes will pull apart after they’re cooked.
  11. Bake at 425 F for 12-15 minutes, or until golden brown.
  12. While shortcake cooks melt butter and toss peaches in the butter.
  13. Heat a grill pan – medium high heat. Grill the peaches – on the flat side first. Grill for 3 – 4 minutes and turn over. Grill the domed side for 90 seconds to 2 minutes.
  14. Serve a whole peach with a piece of shortcake.

Note: Note: You can brush the top with an egg wash before baking.

Recipe By: Andy Broder



Crispy Crunchy Brown Rice and Everything Salad

Yield: 4-6 servings

Ingredients

  • 2 cups cooked, cooled brown rice (1 cup rice cooked in 1 3/4 cup water)
  • 1/2 cup raisins
  • 2 chopped scallions
  • 1/4 cup toasted sesame seeds
  • 1/2 cup thinly sliced water chestnuts
  • 1 cup fresh bean sprouts
  • 1/2 cup toasted cashews
  • 1 large green or red pepper, diced
  • 1 stalk celery, sliced on diagonal
  • ½ cup bamboo shoots, thinly sliced
  • 2 ounces snow peas, sliced on diagonal
  • fresh pineapple chunks, optional
  • toasted coconut, optional
  • fresh parsley, minced
  • 3/4 cup orange juice
  • 1/2 cup safflower oil
  • 1 tablespoon sesame oil
  • 3-4 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • juice of one lemon
  • 1-2 cloves minced garlic
  • 1/2-1 teaspoon ginger root, grated
  • salt and pepper to taste

Procedure

  1. Combine rice, raisins, scallions, sesame seeds, water chestnuts, sprouts, cashews, green or red pepper, celery, bamboo shoots, snow peas, pineapple, coconut and parsley in a large bowl.
  2. Whisk together the orange juice, sesame oil, safflower oil, soy sauce, sherry, lemon juice, garlic, ginger and salt and pepper.
  3. Pour over rice mixture and mix well.

Recipe By: Sandy Liberman



Peach Compote

Yield: about 3 cups

Ingredients

  • 1/2 cup dried cranberries
  • 2 tablespoons brandy
  • 1/3 cup water
  • 6 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 pounds fresh peaches, peeled, pitted, and cut into small dice
  • 1/2 teaspoon salt

Procedure

  1. Heat a small pot over medium heat. When hot add cranberries, brandy, and water. Cook uncovered until excess liquid has been absorbed by the cranberries.
  2. Add butter and brown sugar. Stir until butter has melted and add remaining ingredients.
  3. Increase heat to medium high. Cook uncovered, stirring occasionally until peaches begin to soften - but most still hold their shape.
  4. Remove from heat and transfer to a cool bowl.

Recipe By: Andy Broder



Arugula Salad with Fresh Peach Vinaigrette

Yield: 2 cups

Ingredients

  • 2 large peaches, skin and pit removed
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/3 cup cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 ounces arugula

Procedure

  1. Combine all ingredients in a food processor or a blender. As necessary add couple of tablespoons water to thin.
  2. Adjust to taste with more salt or pepper.
  3. Keeps 3 days if refrigerated.

Recipe By: Andy Broder



Peach Salsa

Yield: about 3 cups

Ingredients

  • 2 pounds fresh peaches, peeled, pitted, and cut into small dice
  • 1 red bell pepper, small dice
  • 1 pasilla chile, small dice
  • 1/2 cup diced onion
  • juice from 2 limes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Procedure

  1. Combine all ingredients in a large mixing bowl.
  2. Make up to 8 hours ahead and refrigerate, or make last minute and allow ingredient flavors to blend at room temperature for 30 to 60 minutes before serving.

Recipe By: Andy Broder



Hummus with Homemade PIta Chips

Ingredients

  • 1 recipe pita chips
  • 2 cans - 15 ounces each - chickpeas aka garbanzo beans, thoroughly rinsed
  • 2 tablespoons tahini
  • 1/3 cup olive oil
  • 1 lemon, juiced - about 2 tablespoons
  • 3 cloves garlic, minced
  • 1/4 teaspoon Tabasco
  • salt and pepper to taste
  • Salt and pepper to taste
  • Paprika, for garnishing
  • 1 recipe pita chips

Procedure

  1. Place the chick peas, tahini, olive oil, garlic, and lemon juice into a food processor. Use the metal blade and puree until the mixture is smooth.
  2. Add additional olive oil to smooth as necessary.
  3. Salt and pepper to taste.

Homemade Pita Chips

Ingredients

  • 6 rounds pita bread (or more)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon freshly grated nutmeg
  • Olive oil spray

Procedure

  1. Preheat oven to 325 F.
  2. Grind the thyme, oregano, white pepper, salt and pepper, and sugar in a spice grinder or with a mortar and pestle.
  3. Cut the pita into 6ths or 8ths with a pizza cutter or knife.
  4. Split open the wedges so the number of triangles doubles.
  5. Place the triangles cut side up on an ungreased baking sheet. You may need 2 sheets.
  6. Spray the triangles with olive oil spay.
  7. Sprinkle them with the spice mix, and spray them again with olive oil.
  8. Bake at 325 F until golden and crisp, about 15 minutes.

Note: Will keep at room temperature for up to 1 week if stored in a tightly sealed container.

Note: Optional Garnish: in a small bowl mix together 1/2 cup chopped parsley, 3 Tbsp chopped fresh mint, 1 tbsp grated lemon Zest, 1 tablespoon sesame seeds, 1 Tbsp lemon juice, and 2 Tbsp olive oil. Mound in the center of the humus to serve.

Recipe By: Andy Broder



Lentil Hummus with Mango Chutney

Yield: 2 1/2 cups

Ingredients

  • 2 cups cooked lentils
  • 1/2 cup plain greek yogurt
  • 1/3 cup mango chutney (or other chutney of choice)
  • 3 tablespoons small diced red onion or shallot
  • Salt and pepper to taste

Procedure

  1. Place all ingredients into a food processor fitted with the blade attachment process until you have a uniform mixture.
  2. If the mixture is too thick thin with a little water. For a richer hummus thin with a drizzle of olive oil.
  3. Season to taste with salt and pepper.
  4. Garnish with a sprinkle of diced red onion.

Note: Cooked, ready-to-eat lentils are available in the cold foods case at some grocers. You can also cook 1 cup dry lentils in 2 cups liquid for this recipe).

Recipe By: Andy Broder



Warm Potato Leek Salad

Yield: 10-12 servings

Ingredients

  • 1/3 cup pine nuts
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 pounds baking potatoes, peeled and cut into large dice
  • 4 slices bacon, cut into very small dice
  • 3 leeks, white and light green parts, halved and thinly sliced
  • 1 cup chicken broth
  • 1 cup heavy cream

Procedure

  1. Preheat a large skillet over medium high heat.
  2. When hot, add the pine nuts. Stir constantly until they are golden brown. Transfer to a cool container. Reserve the skillet.
  3. Preheat oven to 400 F.
  4. In a large mixing bowl combine the oil, vinegar, salt and pepper. Add the potatoes and toss to thoroughly coat.
  5. Spread the potatoes on a parchment-lined baking sheet. bake in the preheated oven until lightly browned, and cooked through – about 15 to 20 minutes
  6. While the potatoes cook, reheat the skillet over medium high heat.
  7. When hot add the bacon. Stir frequently until the bacon begins to crisp. Add Add the chicken stock, stir for a minute, and increase to high heat. Stir frequently until almost all of the liquid has evaporated.
  8. Add the cream and stir constantly until it has reduced by a quarter.
  9. Place the hot potatoes and leeks into a large bowl. Toss to thoroughly combine. Season to taste with salt and pepper.

Recipe By: Andy Broder



Curried Watermelon & Fennel Salad

Yield: 8 - 12 servings

Ingredients

  • 1/2 small watermelon
  • 1/3 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon curry powder - hot or mild – to taste
  • 3 tablespoons olive oil
  • 2 large bulbs fennel, cleaned, halved, and cut into very thin slices
  • 1 small onion, thinly sliced into julienne strips

Procedure

  1. Cut watermelon into quarters. Carefully remove the center portion - the part with no seeds. Cut the seedless part into 1/2-inch chunks and set aside.
  2. Separate the rest of the watermelon pulp from the rind. Pass through a food mill or ricer. Discard seeds and pulp.
  3. Place all juices into a small saucepot and heat over high. Boil until 1/3 cup remains.
  4. Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Transfer to a cool bowl and chill - 30 minutes in the freezer or 4 hours in the refrigerator.
  5. Place the watermelon chunks, fennel slices, and onion into a large bowl. Toss. Add the chilled liquid and toss again until all ingredients are evenly coated.
  6. Serve immediately or refrigerate.

Recipe By: Andy Broder



Spicy Fresh Squeezed Orange Chicken with Spinach

Yield: 4 servings

Ingredients

  • 1 orange, zested, then supremed - remove membrane and segment - then squeeze juice from the remaining membrane skeleton
  • 2 chicken breasts, cut into very thin strips - the thinner the better
  • 2 tablespoons olive oil
  • 1/2 small onion, cut into julienne slices
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes, or to taste
  • 12 ounces spinach, cleaned and stemmed
  • salt and pepper

Procedure

  1. Zest the orange, peel and supreme, and then squeeze the excess juice into a bowl. Reserve segments and zest separately.
  2. Place sliced chicken in the bowl with the orange juice. Toss to combine. Set aside for 10 minutes.
  3. Preheat a large skillet over medium high heat. When hot add the oil and onion. Cook, stirring frequently until onions begin to brown, 4 to 5 minutes.
  4. Add garlic and stir constantly for 1 minute.
  5. Add chicken (discard juice), zest, salt, and red pepper. Stir frequently until chicken is cooked through, about 5 to 7 minutes. Transfer chicken to a bowl with tongs or a slotted spoon.
  6. Immediately add the spinach to the hot skillet, season with a little salt and pepper, and stir for 30 seconds.
  7. Place spinach on a platter and top with the chicken. Garnish with the orange segments.

Recipe By: Andy Broder



Whole Roasted Chicken with Thyme and Lemon

Yield: 6 servings

Ingredients

  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • zest of 1 lemon, plus 1 sliced lemon
  • 2 tablespoons fresh thyme, plus several sprigs more
  • 1 clove garlic, minced, optional
  • 1 teaspoon granulated sugar
  • 1 whole chicken, 3 to 4 pounds, excess skin trimmed
  • 2 tablespoons butter, room temperature
  • 2 tablespoons olive oil

Procedure

  1. Preheat oven to 450 F.
  2. Place salt, black pepper, lemon zest, garlic, and sugar in a small bowl and combine.
  3. Thoroughly rinse the chicken under hot water. Pat dry inside and out.
  4. Rub half the salt mixture all over the inside of the cavity.
  5. Combine the remaining salt mix with the butter.
  6. Use your fingers to separate the skin from the breast meat - carefully so the skin does not tear, and rub half the butter on the meat below the skin. Repeat with the thighs and remaining compound butter.
  7. Rub the olive oil over the skin, top and bottom.
  8. Set the chicken thigh side down in a roasting pan, on top of a rack. Cover. If using foil tent the foil so it does not touch the chicken.
  9. Roast covered for 30 minutes.
  10. Uncover the chicken and roast until skin is browned and crispy, and the thickest part of the thighs and breast is 165 F when tested with an instant read thermometer. This will take 20 to 30 minutes depending on the size of the chicken.

Recipe By: Andy Broder



Cool Shaved Cucumber Tzatziki

Yield: 3 cups

Ingredients

  • 2 shallots, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plain Greek yogurt - not nonfat
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 2 unpeeled hothouse cucumbers, sliced as thinly as possible on a Mandolin
  • 1/4 cup fresh mint leaves, roughly chopped

Procedure

  1. In a large bowl thoroughly combine shallots, salt and pepper, lemon juice, honey, and yogurt.
  2. Add the cucumber. Stir to combine.
  3. Stir in mint just before serving and adjust seasoning with season to taste with salt and pepper.

Recipe By: Andy Broder



Cucumber and Grapefruit Salad

Yield: 3 cups

Ingredients

  • 1 English cucumber, thinly sliced
  • 1 shallot, thinly sliced
  • segments from 2 red grapefruit, all pith and membrane removed, diced
  • 2 teaspoons dill, fresh preferred
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Procedure

  1. Place all ingredients into a bowl and toss until thoroughly combined.

Recipe By: Andy Broder



Tuna Salad with Oranges,Cucumber, and Walnuts

Yield: 3 cups

Ingredients

  • 10 ounces tuna canned in olive oil, drained sparingly
  • 1/4 cup finely diced English cucumber
  • 1/4 cup orange segments, pith and membrane removed, diced - about 1 large orange
  • 1/4 cup chopped walnuts
  • 3 tablespoons minced shallot
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Procedure

  1. Place all ingredients into a bowl and toss until thoroughly combined.

Recipe By: Andy Broder



Nearly-Pad-Thai

Yield: 4 servings

Ingredients

  • 3 tablespoons butter
  • 1 shallot, thinly sliced
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 1/4 cup almond or cashew butter
  • 1/2 cup water
  • 8 ounces fettuccine-style noodles cooked according to the package
  • salt and pepper to taste

Procedure

  1. As soon as you put the noodles into boiling water to cook heat a large skillet over medium heat. When hot add butter and shallots. When the shallots begin to brown add the honey, Sriracha, and almond butter. Stir constantly until the ingredients are combined. Add the water and stir again
  2. Cook over medium heat until the sauce boils. Reduce to simmer until noodles are cooked.
  3. Drain the noodles and add to the skillet. Stir constantly until uniformly coated with sauce.
  4. Season with salt and pepper.
  5. As necessary, stir slowly until sauce is thick. Serve immedietely.

Recipe By: Andy Broder



Roasted Eggplant and Pasta

Yield: 8 servings

Ingredients

  • 1 large eggplant
  • 3 tablespoons olive oil
  • 1 leek, white and light green part only, thinly sliced
  • 3 cloves garlic
  • salt and pepper to taste
  • 1/2 cup grated parmesan
  • 8 ounces fresh pasta, cooked according to the package

Procedure

  1. Preheat oven to 400 F.
  2. Pierce the eggplant in several places with a fork. Place on a parchment-lined baking sheet and bake until very soft when pierced with a knife, 40 to 50 minutes. The eggplant should look like a huge raisin.
  3. Remove from the oven, cool slightly, and cut in half. Scoop out the pulp and set aside.
  4. Heat a skillet over medium heat. When hot add olive oil and leek. Stir occasionally until leeg begins to brown.
  5. Add garlic stir for 90 seconds.
  6. Add eggplant and stir to incorporate. Stir frequently until eggplant is steaming.
  7. Remove pan from heat and stir in parmesan.
  8. Season to taste with salt and pepper.
  9. Toss with cooked pasta.

Recipe By: Andy Broder



Summer Rolls - 3 Variations

Yield: 4 - 6 summer rolls per recipe

Ingredients

  • Rice Paper
  • Warm Water
  • ...VARIATION 1
  • 2 cups pea shoots, cut into 1-inch pieces
  • 2 medium size turnips, peeled and cut into slivers or grated
  • 8 peppadew peppers, chopped - pepperoncinis can be substituted
  • 4 cloves garlic, minced
  • 1/2 cup mango chutney
  • ...VARIATION 2
  • 2 cups red leaf lettuce, chopped
  • 1 cup radish sprouts
  • 1/2 pasilla chile, cut into slivers
  • 1/4 cup tahini
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • ...VARIATION 3
  • 2 cups rainbow chard, cut into thin ribbons - about 6 ounces
  • 1 large tomato, seeded and diced
  • 2 ounces goat cheese thinly sliced or grated - depending on characteristics of the cheese you have on hand
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Procedure

  1. ... 1 ...Place all ingredients in a bowl. Toss to combine.
  2. ... 2 ...Place lettuce, sprouts and chile in a bowl. In a separate bowl combine tahini, vinegar, salt and pepper. Pour tahini mix onto other ingredeints and toss to combine.
  3. ... 3 ...Place all ingredients in a bowl. Toss to combine.

Assembly

  1. Fill a deep flat container, such as a 9-inch cake pan with a half-inch of warm water.
  2. Place one sheet of rice paper in the water for 10 minutes.
  3. Lift it out and hold it over the water for a few seconds so excess water drips off.
  4. Set the rice paper on the counter. Place about 1 cup of your filling mixture on top of the rice paper. Place it on the bottom third of the paper.
  5. Roll the paper, starting with the side under the filling.
  6. You can roll it all the way up like this and the ends will be open, or
  7. when you've rolled the paper 2/3 of the way up you can fold the ends in and continue to roll - like a burrito.
  8. Repeat with remaining filling.

Note: There are a lot of sheets of rice paper in a package. Unless you're having a party you'll have enough for several recipes. Store them in a zip-lock or other moisture-proof container.

Recipe By: Andy Broder



Perfect French Toast

Yield: serves 2 - 3

Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup maple syrup
  • 1/4 cup plain Greek yogurt
  • pinch salt
  • 4 slices bread – dense, heavy breads work best
  • 3 tablespoons butter

Procedure

  1. In a mixing bowl combine eggs, milk, syrup, yogurt and salt. Whisk until well combined.
  2. Pour into a baking dish.
  3. Place bread on top in a single layer. Refrigerate.
  4. After an hour turn bread over, cover with plastic, and refrigerate overnight.
  5. Heat a large skillet or griddle, medium low heat.
  6. Place a teaspoon of butter in the skillet and use a spatula to coat an area the size of one slice. Top with a slice and repeat until all bread is in the pan.
  7. Dot the tops of the bread with the remaining butter.
  8. Cover the skillet and cook until bottom is nicely browned, about 10 minutes.
  9. Turn bread over and cook until bottom is brown, about 6 – 7 minutes.

Note: You can omit the syrup, substitute 2 tablespoons agave nectar or honey, or use 3 tablespoons granulated sugar. You can also add 1/2 teaspoon ground cinnamon to the egg mixture.

Recipe By: Andy Broder



Pepperoni Humus

Ingredients

  • 15-ounce cans chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup pepperoni crumbles - roasted on paper towels until crisp

Procedure

  1. Place all ingredients except pepperoni into a food processor fitted with the blade attachment.
  2. Process until smooth. Add a little more olive oil as necessary.
  3. Adjust seasonings with salt and pepper.
  4. Add the pepperoni and pulse. Stop when you can still discern pepperoni bits.

Recipe By: Andy Broder



Lemon Vinaigrette

Yield: 6 tablespoons, enough for a salad for 4 - 6 people

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and Pepper to taste
  • OPTIONAL ADDITIONS...PICK ONE...1/2 teaspoon of Dijon mustard, or 1 teaspoon honey, 1 clove garlic minced, 1 tablespoon soy sauce

Procedure

  1. Whisk together the oil and lemon juice.
  2. Season to taste with salt and pepper.

Recipe By:



Andy's Spring Squash and Dill Salad

Yield: 4 servings

Ingredients

  • 1 large zucchini, grated
  • 1 lage yellow squash, grated
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and Pepper, to taste
  • 2 - 3 sprigs fresh dill

Procedure

  1. Combine the squash and olive oil in a bowl.
  2. Add the lemon juice and toss to combine.
  3. Season to taste with salt and pepper.
  4. Just before serving add the dill.

Recipe By: Andy Broder



Andy's Spring Pizza Lamb Mix

Yield: 8 ounces

Ingredients

  • 8 ounces lean ground lamb
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice

Procedure

  1. Combine all ingredients in a small bowl. I use a fork and mash them together. Do not overwork.
  2. For pizza, form 1-inch patties that are about 1/3-inch thick. For burgers, divide in half and make 2 lamb burgers to pan sear or grill.

Recipe By: Andy Broder



Andy's Pistachio, Apricot and "Everything" Haroses

Yield: 16 servings

Ingredients

  • 1 bottle red wine
  • 1 1/2 cups sugar
  • 2 sticks cinnamon
  • 10 whole cloves
  • 8 black peppercorns
  • 1 teaspoon salt
  • 1 orange zested and juiced
  • 1 pound dried apples, finely chopped
  • 1 pound dried apricots, finely chopped
  • 8 ounces dried cranberries roughly chopped
  • 1 cup gold raisins, roughly chopped
  • 1/2 cup dry roasted, unsalted pistachios, roughly chopped
  • 1 cup almonds, roughly chopped
  • 1/2 cup pecans, roughly chopped

Procedure

  1. Place the wine, sugar, spices, salt, and orange juice and zest in a small pot, and cook over high heat until reduced to 1.5 cups. Set aside.
  2. When the syrup is cool prepare the other ingredients.
  3. Combine all remaining ingredients and the syrup in a bowl. It may be a little wet, but the dried fruit will absorb any excess moisture.

Assembly

  1. If desired, line a loaf pan with plastic wrap. Press the haroses into the pan. Refrigerate until ready to use. Remove from the refrigerator and cut in slices to serve.

Recipe By: Andy Broder



Lentils Bourguignon

Yield: 6-8 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, large dice
  • 3 large carrots, thinly sliced
  • 8 ounces mushrooms, quartered
  • 2 cups red wine
  • 2 tablespoons freshly chopped thyme
  • 1 teaspoon dried sage
  • 2 tablespoons sugar
  • 2 15.5 ounce cans diced tomatoes
  • 2 cups lentils, picked over and rinsed
  • 4 cups water
  • salt and pepper to taste

Procedure

  1. Heat small stockpot over medium high heat. Add oil, onion, and carrots. Stir to coat.
  2. Stir occasionally until onions are translucent, about 5 minutes.
  3. Add mushrooms, red wine, thyme, sage, and sugar. Cook, stirring occasionally, until almost all liquid has evaporated, about 10 to 12 minutes.
  4. Add tomatoes, lentils, and water. Bring to a boil. Cover and reduce to simmer until lentils are tender, about 30 minutes.
  5. Season to taste with salt and pepper.

Recipe By: Andy Broder



Blood Orange Martini

Yield: 1 serving

Ingredients

  • 1 blood orange, skin pared off
  • 2 ounces vodka or gin

Procedure

  1. After removing the skin form the orange cut it into very thin slices.
  2. Shake the vodka with ice and pour into the martini glass.
  3. Add a slice of the orange.

Note: For more orange flavor place a couple of slices of blood orange into the cocktail shaker. Muddle the orange and add ice and vodka. Shake and strain into the martini glass.

Recipe By: Andy Broder



Blood Orange and Pear Salad

Yield: 4 servings

Ingredients

  • 2 blood oranges, skin pared off and segmented to remove all membrane and pith
  • 2 navel oranges, skin pared off and segmented to remove all membrane and pith
  • 1 pear, quartered, cored, and thinly sliced
  • fresh ground black pepper, to taste.

Procedure

  1. Combine oranges and pears by gently tossing.
  2. Transfer to serving plates.
  3. Top with fresh ground black pepper.

Recipe By: Andy Broder



Citrus Salsa with Blood Oranges

Yield: 2 cups

A great accompaniment for fish.

Ingredients

  • 2 blood oranges, peeled, segmented, and diced
  • 1 pink grapefruit, peeled, segmented, and diced
  • 1 Meyer lemon, peeled, segmented, and diced
  • 2 tablespoons seeded and minced chile of choice - poblano, jalapeno, or serrano

Procedure

  1. Combine all ingredients in a bowl. Refrigerate for 2 hours before using, or leave at room temperature for 30 minutes.

Recipe By: Andy Broder



Cannelloni with Sundried Tomato, Artichoke and Ricotta Filling -2

Yield: 12 servings

Ingredients

  • 1 cup sundried tomatoes in olive oil, pureed
  • 1 1/2 cups finely chopped marinated artichoke hearts
  • 2 cups ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh breadcrumbs
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1package egg roll wrappers
  • 2 cups chicken or vegetable stock
  • 1/2 cup grated cheese of choice

Procedure

  1. In a small bowl thoroughly combine all filling ingredients.
  2. Assembly:
  3. Place 1/4 cup filling in a strip along one side of an egg roll wrapper.
  4. Roll up into a cylinder.
  5. Place in a lightly oiled baking dish, seam side down.
  6. Repeat with remaining ingredients.
  7. Add stock.
  8. Sprinkle top with grated cheese
  9. Bake in a 350 F oven for 30 – 35 minutes (until bubbly)

Recipe By: Andy Broder



Tomatillo Salsa

Yield: Makes 1 1/2 cups

Ingredients

  • 2 tablespoons olive oil
  • 1 bunch green onions, roughly chopped
  • 2 fresh Anaheim (or Santa Fe) chili peppers, seeded and diced
  • 1 pound tomatillos, cleaned and quartered
  • zest of 1 lime
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Procedure

  1. Preheat broiler, with rack 3 to 4 inches from the element.
  2. Toss green onions and chili peppers in the olive oil. Spread in a thin layer on a sheet pan and place under preheated broiler until the onions and peppers begin to char, about 4 to 5 minutes.
  3. Transfer the green onions and peppers to the bowl of a food processor fitted with the blade attachment. Add all remaining ingredients except salt and pepper.
  4. Pulse 4 or 5 times – or until desired consistency has been reached.
  5. Season to taste with salt and pepper.

Recipe By: Andy Broder



Individual Lasagnas

Yield: 4-6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 1 pound lean ground beef
  • 1 15-ounce can diced tomatoes – with the juices
  • 1 tablespoon dried oregano
  • 1 tablaspoon dried basil
  • 2 cloves garlic, minced or 1 tablespoon garlic powder or both
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • vegetable oil spray
  • 1/2 package large egg roll wrappers
  • 1/2 cup ricotta cheese
  • 8 ounces mozzarella cheese, grated

Procedure

  1. Heat a medium skillet over medium heat. When hot add oil and onion. Stir occasionally for 5 minutes.
  2. Add beef. Stir frequently until meat is no longer pink, about 8 - 10 minutes.
  3. Add tomatoes and the juices, oregano, basil, garlic powder, salt, and pepper. Stir to combine. Reduce heat to simmer and cook for 10 minutes. Stir 3 or 4 times.
  4. Preheat oven to 350 F.
  5. Spray a muffin tin (or ramekins) with vegetable oil spray.
  6. Place an egg roll wrapper into 8 muffin cups. Place 1 tablespoon ricotta in the bottom of each cup on top of each wrapper.
  7. Spoon 1/8 of the meat/sauce over the cheese. Top with 1/8 of the mozzarella. Scruntch the overhanging part of the wrapper around the filling - just inside the edge of the ramekin.
  8. Bake in the preheated oven until mozzarella is bubbly and starts to brown, about 20 minutes.
  9. Remove from oven. Cool for 10 minutes before serving.

Recipe By: Andy Broder



Miniature Chocolate Chimichangas

Yield: 20

Ingredients

  • 4 ounces milk chocolate, pastilles or roughly chopped from a chunk
  • 3 ounces dark chocolate, pastilles or roughly chopped from a chunk
  • 1 package large size egg roll wrappers
  • egg wash - 1 egg plus 1 tablespoon water, beaten
  • shortening or oil for frying
  • Confectioner’s sugar for dusting

Procedure

  1. Place both chocolates in a bowl and stir to combine.
  2. Place 1 egg roll wrapper in front of you. Place 1 tablespoon of the chocolate 1 inch from one edge of the wrapper, and centered.
  3. Fold the uncovered inch of he wrapper over the chocolate. Roll the bundle once.
  4. Brush the edges very lightly with egg wash.
  5. Fold the sides inward, and roll until the bundle is tight and compact.
  6. Repeat with remaining ingredients.
  7. Heat the shortening to 375F.
  8. Cook the Chimichangas in batches. Drain on paper towels.
  9. Sprinkle with confectioner’s sugar before serving.
  10. Serve warm.

Recipe By: Andy Broder



Kale Pesto

Yield: About 2 cups

Ingredients

  • 8 cups water
  • 1 tablespoon kosher salt
  • 4 cups firmly packed, roughly chopped kale
  • 2 cloves garlic, peeled, left whole, and scored
  • 1/2 to 1 lemon juiced (Meyer lemon if available)
  • 1/8 teaspoon fresh grated nutmeg
  • 1/2 cup raw pecans
  • 2 to 4 tablespoons olive oil
  • salt and pepper to taste

Procedure

  1. Bring water and 1 tablespoon salt to a boil in a medium pot.
  2. Add the kale and garlic cloves.
  3. Boil for 3 to 4 minutes.
  4. Transfer kale and garlic to a food processor or blender. Use a slotted spoon or tongs so that you can use the cooking water to thin the pesto.
  5. Add juice from half a lemon, nutmeg, pecans, and 2 tablespoons olive oil.
  6. Puree.
  7. Adjust for desired consistency by adding a few tablespoons of the cooking liquid (which will also add salt), and/or olive oil, and/or more lemon juice.
  8. Puree again. Season to taste with salt (or more slated water) and pepper.

Note: Use lemon juice to taste. Start with juice from half a lemon and then add more if desired. VARIATION: add half a cup of grated hard cheese, such as Parmesan or Asiago.

Recipe By: Andy Broder



Fresh Basil Pesto

Yield: 2 cups

Ingredients

  • 1/3 to 2/3 cup olive oil (or more as necessary to thin)
  • 1 1/2 cups firmly packed fresh basil leaves (1 large Trader Joe's package)
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup Parmesan cheese
  • 2 tablespoons fresh lemon juice (1/2 to 1 lemon – to taste)
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon kosher salt (if needed)
  • 1/4 teaspoon ground black pepper

Procedure

  1. Place 1/3 cup olive oil and all remaining ingredients into the bowl of a food processor fitted with the blade attachment.
  2. Pulse several times and scrape down the bowl.
  3. With the blade running drizzle reserved olive oil through the feed tube until the pesto has the consistency of ranch dressing.
  4. If you use a blender put all of the oil in at the beginning. The extra liquid helps the blender do its job.

Recipe By: Andy Broder



Warm Buttered Plantains

Yield: serves 2

Ingredients

  • 1 ripe plantain (mostly black)
  • kosher salt, to taste
  • 1 tablespoon butter
  • 1 lime, cut into wedges

Procedure

  1. Peel the plantain and cut into 1-inch segments.
  2. Hit the segments (with a meat tenderizer or the bottom of a glass). They should be about 1/4-inch thick when smashed.
  3. Sprinkle the tops with kosher salt.
  4. Heat a skillet over medium heat. When hot swirl half the butter in the pan. Add half the plantain pieces. Cook until golden brown on the botton and turn over. Remove from skillet when both sides are nicely browned.
  5. Repeat with remaining plantain and butter.
  6. Serve with lime to squeeze on top.

Note: If you are using several plantains be sure to wipe the pan with a clean paper towel every few batches. This will clean out excess butter that will make later batches look blackened and burned.

Recipe By: Andy Broder



Tostones

Yield: 24-30 servings

Ingredients

  • 2 cups corn oil
  • 3 green plantains, peeled and cut into 1-inch thick slices on the diagonal

Procedure

  1. Heat the oil in a deep skillet or shallow stockpot until hot (350 to 375 °F).
  2. Cook plantain slices in batches, until brown on all sides.
  3. Remove with a slotted spoon and drain on paper towels. Keep oil hot.
  4. Using a tortilla press, or a rolling pin and 2 sheets of waxed paper, flatten the plantains slices to ¼-inch thick.
  5. Refry until golden brown on both sides.
  6. Drain on paper towels. Serve with Queso Marinado and Small bad Sauce.

Recipe By: Andy Broder



Pomelo and Berry Salad

Yield: serves 2

Ingredients

  • 1 pomelo, peel, pith and membrane removed, diced.
  • Any juice from the pomelo you can save
  • 1 cup berries of choice
  • 1 medium apple, quartered, cored, and thinly sliced
  • 1 teaspoon agave nectar or honey, teaspoons if the berries are tart
  • 1/8 teaspoon salt

Procedure

  1. Combine all ingredients in a bowl. Ideally, allow ingredients to sit for 10 minutes before serving.

Recipe By: Andy Broder



Almond Tart with Amaretto Shortbread Crust

Yield: 30-36

Ingredients

  • 2.25 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Amaretto (or other almnod liqueur)
  • . . . . filling . . .
  • 7 ounce package almond paste
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 6 tablespoons butter, diced
  • 2 tablespoons Amaretto
  • 1 cup sliced almonds

Procedure

  1. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  2. In the measuring cup, whisk together the egg and Amaretto. Add the mixture and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny.
  3. Preheat oven to 350F.
  4. On a floured counter toll the dough into a circle about 15-inches in diameter. Trim off rough edges. Transfer the dough to a sheet of parchment paper.
  5. Remove the almond paste from the package. Cut into thin slices, like slices of salami. Arrange the slices on the dough, leaving a 1.5 inch border around the edge.
  6. Combine remaining flour sugar and butter with your fingers until you have a crumbly mixture. Sprinkle a few tablespoons of this mixture on top of the sliced almond paste.
  7. Add Amaretto to the crumbly mixture and stir to combine. Add sliced almonds and combine. Sprinkle the almond crumb mixture evenly over the tart.
  8. Take any scraps of dough you trimmed and with your hands make thin logs, like long gummy worms. Arrange these end to end aruond the edge of the dough. Then roll the edges of the dough toward the center of the tart.
  9. Crimp the edge so that the edge holds its shape while baking.
  10. Bake in a preheated 350F oven until the edges begin to turn golden brown, about 40 - 45 minutes.
  11. Cool for 20 minutes then transfer to a serving plate.

Recipe By: Andy Broder



Gorgonzola-Stuffed Dates

Yield: 24

Ingredients

  • 24 dates
  • 3 ounces gorgonzola, room temperature
  • 3 tablespoons pine nuts, optional
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 24 toothpicks soaked in water

Procedure

  1. Preheat oven to 350 F.
  2. Pit the dates. Cut a slit to remove the pit, but do not cut it completely in half.
  3. Combine remaining ingredients in a small bowl. Stuff about 1 teaspoon of the mixture into each date.
  4. Secure each date with a water-soaked toothpick.
  5. Bake just until warm through, about 10 minutes.

Recipe By: Andy Broder



Soy-Chorizo Stuffed Dates

Yield: 36 pieces

Ingredients

  • 1/2 pound chorizo
  • 1/3 cup bread crumbs
  • 36 pitted dates
  • 36 toothpicks, soaked in water for at least 20 minutes

Procedure

  1. Preheat oven to 375 F.
  2. Heat a medium skillet over medium high heat. Add the chorizo and cook thoroughly for 5 minutes. Stir several times a minute.
  3. Transfer the chorizo to a cool bowl and stir in the bread crumbs.
  4. Use a paring knife to make a lengthwise slice down one side of each date. You should end up with dates that you can open up, somewhat like a book.
  5. Spoon ½ teaspoon chorizo into each date.
  6. Secure with a pre-soaked toothpick.
  7. Spread out on a baking sheet and bake at 375 F until some of the dates begin to blister, about 12-15 minutes.
  8. Serve hot or warm.

Recipe By: Andy Broder



Mango Upside-Down Cake

Yield: 8-10 servings

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 2 mangoes, peeled and flesh removed in long, wide strips(or pineapple, apricots, or dried fruit)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 1/2 cup milk

Procedure

  1. Preheat oven to 375F.
  2. Melt 1/2 cup of the butter in a 10-inch baking pan or cast iron skillet. Butter the sides of the pan as well.
  3. Sprinkle the sugar evenly over the bottom of the pan and arrange the mango attractively on the sugar.
  4. Cream remaining butter and sugar. Add eggs, one at a time, and then the vanilla.
  5. Sift together the flour, cornmeal, baking powder and salt.
  6. Add the egg mixture in 3 increments - alternating with the milk.
  7. Carefully pour the batter over the fruit and bake in the preheated oven for about 35 minutes (until a toothpick inserted into the center comes out clean).
  8. Cook 5 minutes and invert on a serving plate.
  9. Serve warm (with sour cream or whipped cream if desired).

Recipe By: Andy Broder



AndyFood Olive Oil Cake

Yield: 8-10 servings

Ingredients

  • 1 tablespoon olive oil plus 1/2 cup extra virgin olive oil
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • pinch kosher salt plus 1/2 teaspoon kosher salt
  • 1/2 cup milk

Procedure

  1. Preheat oven to 375F.
  2. Place 1 tablespoon olive oil in a 9 x 9-inch baking dish. Coat the inside thoroughly with the oil.
  3. Cream 1/2 cup olive oil and sugar. Add eggs, one at a time, and then the vanilla.
  4. Sift together the flour, cornmeal, baking powder and a pinch of salt.
  5. Add the egg mixture in 3 increments - alternating with the milk.
  6. Carefully pour the batter into the baking dish and sprinkle the top with 1/2 teaspoon kosher salt. Place into the preheated oven for about 35 minutes (until a toothpick inserted into the center comes out clean).
  7. Cool on a rack for at least 30 minutes before serving

Recipe By: Andy Broder



AndyFood Hot Spiced Cider

Yield: 10 - 12 servings

Ingredients

  • 2 quarts apple cider
  • 2 cups lemonade (or white wine)
  • 1 apple cored and thinly sliced
  • 1/4 cup raisins or dried cranberries
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 2 cinnamon sticks, broken up
  • 8 whole cloves
  • 8 whole black peppercorns
  • 1 bay leaf
  • 2 tablespoons loose chamomile (or 2 chamomile teabags)

Procedure

  1. Place cider, lemonade (or wine), sliced apple, raisins and butter in a large pot.
  2. Place remaining ingredients in a mesh tea ball, and place in the pot.
  3. Bring to a boil over high heat, then reduce to simmer. Simmer for at least 30 minutes (and up to an hour).
  4. Remove tea ball. Keep warm and serve.

Note: Can be made in a slow cooker. Other ingredients that are nice additions: sliced oranges, strips of zest (orange or lemon), and a shot or two of brandy.

Recipe By: Andy Broder



Persimmon Salad

Yield: 2 servings

Ingredients

  • 2 tablespoons olive oil
  • 1.5 tablespoons rice vinegar
  • salt and pepper to taste
  • 2 Fuyu persimmons, quartered and very thinly sliced
  • 1 green onion, green part only, thinly sliced
  • 3 tablespoons sliced almonds, toasted
  • 3 tablespoons dried cranberries

Procedure

  1. In a small bowl whisk together oil and vinegar. Season to taste with salt and pepper.
  2. Add remaining ingredients and toss to incorporate.

Recipe By: Andy Broder



Andy's Basic Croissant Stuffing with Creamy Corn and Sweet Onions

Ingredients

  • 3 tablespoons butter
  • 1 large or 2 small leeks, roughly chopped (about 1 ½ cups)
  • 1 clove garlic, minced
  • 3 tablespoons heavy cream
  • 4 eggs
  • 2 cups milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 ears fresh corn, kernels removed
  • 10 ounce can creamed corn
  • 1 loaf sliced bread, crusts removed, and cut into 1 inch squares
  • 8 croissants broken into 1-inch pieces

Procedure

  1. Preheat oven to 350 °F. Heat a skillet over medium heat. When hot, add the butter and when it has melted add the leeks. Stir to coat. After 5 minutes add the garlic. Stir and lower the heat to medium low. Cook until the leeks are very soft, about 12 minutes.
  2. Add the heavy cream and stir constantly until the liquid has evaporated, about 2 minutes.
  3. In a mixing bowl whisk together the eggs, milk, salt and pepper. Then whisk in the leek mixture. Stir in the corn and creamed corn.
  4. Pour over the bread and croissants. Toss with tongs to incorporate.
  5. Pour into a lightly greased 2-quart casserole.
  6. Bake at 350 degrees for 45 minutes—or until the top is golden and the stuffing has puffed a little. Cooking time will depend on the size of your casserole.
  7. Let stand at room temperature for 10 minutes before serving.

Recipe By: Andy Broder



Glazed Roasted Parsnips

Yield: 4 servings

Ingredients

  • 1 pound parsnips, peeled, trimmed, and cut into long thin pieces
  • 2 tablespoons butter, melted
  • salt and pepper, to taste
  • 1/3 cup water
  • 1/4 cup jam or jelly of choice

Procedure

  1. Preheat oven to 350 F.
  2. Place parsnips in an ovenproof dish. Toss with the butter and season to taste with salt and pepper.
  3. Pour the water down the side of the dish (so you don't rinse off the butter).
  4. Cover with foil and bake for 20 minutes. If you're doing a big batch bake for a little longer. The parsnips should be somewhat tender.
  5. Remove the foil and toss in the jam. If the jam is really thick heat it for 10 - 15 seconds in the microwave so that it easily coats the parsnips.
  6. Bake uncovered until the parsnips are tender, 12 - 15 minutes longer.

Recipe By: Andy Broder



Mashed Parsnips with Endive and Pomegranate Seeds

Yield: 4 servings

Ingredients

  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1 head Belgian endive sliced across the leaves into thin strips
  • 1/3 cup pomegranate seeds
  • salt and pepper to taste

Procedure

  1. Place the parsnips and 1 teaspoon salt into a small pot. Add enough water so that there's an inch of water over the parsnips.
  2. Cook over high heat until the water boils. Reduce heat so that the water is barely boiling. Cook until the parsnips are tender.
  3. Drain the water and add the butter. Mash the parsnips.
  4. Add teh endive and pomegranate seeds and stir to combine.
  5. Season to taste with salt and pepper.

Note: Wait to add the endive and pomegranate seeds until just before serving, if you plan on making the parsnips a little ahead of time.

Recipe By: Andy Broder



Easier Than Pie Pear and Ginger Cookie Crumble

Yield: Serves 8

Ingredients

  • 4 Asian pears or 6 standard pears
  • 12 ounces gingerbread cookies
  • 1/2 cup granulated sugar
  • 1 1/2 - 2 cups coconut milk
  • 3 tablespoons butter, cut into small pieces
  • . . . .
  • 3 tablespoons butter, room temperature
  • 3 tablespoons sugar
  • 3 tablespoons flour

Procedure

  1. Preheat oven to 350 F.
  2. Spray a large deep dish pie plate (or 9 x 9 baking dish) with vegetable oil spray.
  3. Quarter and core the pears. Then cut them into thin slices (1/4-inch or thinner).
  4. Place a 1/3 of the sliced pears in a single layer on the bottom of the pie plate. Top with 1/2 of the cookies and sprinkle with 1/3 of the sugar. Repeat with remaining pears, cookies, and sugar. Pears and sugar, not cookies go on top.
  5. Pour coconut milk over the top. Use enough to cover all but the top layer of pears.
  6. Dot the top with 3 tablespoons butter.
  7. Combine remaining butter, sugar, and flour in a small bowl. Sprinkle the top with this crumbly mixture.
  8. Bake in the preheated oven until the top is browned, the pears are tender, and the bubbling liquid is caramel colored - about 55 minutes to an hour.

Recipe By: Andy Broder



Spicy Butternut Squash

Yield: Serves 4

Ingredients

  • 1 bag peeled and ready to cook butternut squash (12 ounces)
  • 1 ear of corn, kernels removed
  • 2 tablespoons olive oil
  • 1/4 cup diced onion or leek
  • 1/2 to 1 teaspoon red pepper flakes (to taste)
  • 1/4 teaspoon ground black pepper
  • salt, to taste

Procedure

  1. Preheat oven to 350 F.
  2. Place all ingredients into an ovenproof casserole and toss to combine.
  3. Bake covered for 30 minutes. Remove cover and bake until the squash is tender, an additional 20 - 30 minutes.

Recipe By: Andy Broder



Maple-Mashed Butternut Squash

Yield: Serves 4 - 6

Ingredients

  • 1 medium (2-pound) butternut squash, halved and seeded
  • olive oil to brush the pan
  • 3 tablespoons butter (olive oil can be substituted)
  • 1/4 cup maple syrup
  • salt and pepper, to taste

Procedure

  1. Preheat oven to 350 F.
  2. Brush a baking sheet with olive oil.
  3. Place the squash on the pan, cut side down. Poke a few holes in each squash to serve as steam vents.
  4. Bake in the preheated oven until the squash is soft enough for you to press into the skin and make a dent - about an hour.
  5. Remove from the oven. Hold a half in your hand with a dry kitchen towel that's folded several layers thick. Use a teaspoon to scoop the squash out of the skin.
  6. Add butter to the bowl and mash to combine. Once the butter is incorporated add the maple syrup, and mash to combine.
  7. Season to taste with salt and pepper.

Recipe By: Andy Broder



Pear, Endive and Maple Pecan Salad

Yield: 4 servings

Ingredients

  • 1⁄2 cup pecan halves
  • 2 teaspoons vegetable oil
  • 1/8 teaspoon salt
  • 1⁄4 cup maple syrup
  • 3 Belgian endives, in 1⁄2-inch slices
  • 1 ripe pear, thinly sliced
  • 3 Tablespoons grapeseed oil
  • 2 teaspoons white balsamic vinegar

Procedure

  1. Preheat a skillet over low medium heat. Toast the pecans for about 5 minutes, stirring often.
  2. Sprinkle with vegetable oil and salt, and toss to coat.
  3. Add the maple syrup and toss to coat. Let maple syrup bubble for about 30 while tossing.
  4. Cool on a parchment-ljned sheet pan. Break into pieces.
  5. In a large bowl toss together all of the ingredients, making sure the endive and pears are coated with the oil and vinegar.
  6. Garnish with candied pecans.

Recipe By: Sandy Liberman



Corn Tortilla Soup

Ingredients

  • 8 cups chicken broth
  • 12 soft corn tortillas (7 to 8 inches in diameter), broken into quarter size pieces
  • 8 ounces chorizo sausage, bulk
  • 3 tablespoons fresh lemon juice (from1 large lemon)
  • 1/2 cup chopped tomatillos (about 6)
  • 1 1/2 cups tomatoes, seeded and diced (about 3 medium tomatoes)
  • 4 scallions, green part only, thinly sliced
  • salt and pepper to taste
  • 1/2 cup sour cream

Procedure

  1. Cook chorizo in medium stockpot (4 to 5 quarts) over medium high heat. Stir frequently.
  2. After 5 minutes add ½ cup chicken stock and stir to loosen bits of chorizo stuck to bottom of the pan. Add the remaining chicken stock, lemon juice, tomatillos and 1 cup chopped tomatoes. Reserve remaining ½ cup tomatoes for garnish. Bring to a boil, and immediately reduce to low heat.
  3. Add the tortilla pieces and simmer 5 minutes.
  4. Puree soup with a hand blender, or in batches in a blender.
  5. Return to pot and season with salt and pepper.
  6. Serve garnished with a tablespoon each of sour cream, reserved tomatoes, and a sprinkle of scallions.

Recipe By: Andy Broder



Parmesan Frico

Yield: Makes 16

Ingredients

  • 1 cup freshly grated Parmesan cheese (grated into long strings, not powdery)
  • vegetable spray

Procedure

  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper
  3. Very lightly spray the parchment with vegetable spray, and wipe off excess with a paper towel
  4. Divide the Parmesan into 8 equal portions and arrange each portion into a circle shape about 2½ inches in diameter on the parchment. There should be at least an inch between each circle.
  5. Bake at 400 F until the Parmesan has melted and become lightly browned, about 5 minutes.
  6. Remove from oven, cool, and carefully peel off the parchment paper. Store up to 2 days at room temperature in a sealed container.

Recipe By: Andy Broder



Chorizo Sausage and Apples

Yield: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup sliced onion
  • 1 jalapeno, thinly sliced
  • 12 ounces chorizo - thinly sliced if links or broken up if bulk
  • 8 dried apricots, slivered
  • 1/4 cup water
  • 1 fuji apple, thinly sliced
  • salt and pepper to taste

Procedure

  1. Preheat a large skillet over medium high heat.
  2. When hot add oil, onion, and jalapeno. Stir occasionally for 2 - 3 minutes.
  3. Add the chorizo and apricots. Stir to combine the ingredients, then every couple of minutes until the chorizo is cooked through. (After 3 - 4 minutes add the water and stir to scrape up stuck-on bits.)
  4. Add the apple when the chorizo is cooked through and browned. Stir for 60 - 90 seconds and season to taste with salt and pepper.
  5. Transfer to a serving dish.

Note: This recipe can be made vegan by using soy chorizo.

Recipe By: Andy Broder



Bacon Roasted Brussels' Sprouts

Yield: 4 servings

Ingredients

  • 3 slices bacon, cut into one-inch pieces
  • 1 pound Brussels' sprouts, halved
  • salt and pepper to taste

Procedure

  1. Preheat oven to 375 F.
  2. Preheat an ovenproof skillet over medium heat. When hot add the bacon. Stir every couple of minutes until the the bacon just begins to brown.
  3. Add the Brussels' sprouts and toss to coat with the rendered bacon fat.
  4. Transfer to the preheated oven until the bacon is crisp and the Brussels' sprouts are tender, about 15 minutes.
  5. Season to taste with salt and pepper.

Note: Adding some thinly sliced apples to the finished dish adds some nice crunch and a hint of sweetness.

Recipe By: Andy Broder



HOMEMADE APPLESAUCE - Barely Sweet and a Little Savory

Yield: 4 cups

Ingredients

  • 3 large granny smith apples, peeled, cored, and roughly chopped
  • 3 large golden delicious apples, peeled, cored, and roughly chopped
  • 1 orange, juiced
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Procedure

  1. Place all ingredients into a medium-size covered pot. Stir to incorporate all ingredients.
  2. Place the pot on a burner set on medium. Cook covered for 15 minutes. Every 5 minutes lift the cover and stir.
  3. After 15 minutes, remove the lid and cook 5 minutes longer.
  4. Remove the bay leaf and mash the apples with a potato masher. If there are any firm pieces still in the pot cover and cook 5 minutes more. Mash again. For a smoother applesauce run the apples through a food mill.
  5. Note: For a thicker sauce cook uncovered for a few minutes longer.

Recipe By: Andy Broder



Baby Bok Choy with Radicchio

Yield: 2 - 4 servings

Ingredients

  • 2 tablespoons olive oil (or butter)
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon agave nectar
  • 8 ounces baby bok choy, halved or quartered depending on size
  • 1/4 cup shredded radicchio
  • salt and pepper, to taste

Procedure

  1. Preheat a large skillet over medium high heat. When skillet is hot add oil (or butter), garlic. Stir frequently for 1 minute.
  2. Add the water and agave nectar and stir for 5 seconds. Add the bok choy and stir frequently for 2 minutes.
  3. Remove from heat, add radicchio and salt and pepper. Toss and serve immediately.

Recipe By: Andy Broder



Simple Baby Bok Choy

Yield: 2 - 4 servings

Ingredients

  • 2 tablespoons olive oil (or butter)
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 8 ounces baby bok choy, halved or quartered depending on size
  • salt and pepper, to taste

Procedure

  1. Preheat a large skillet over medium high heat. When skillet is hot add oil (or butter), garlic, and red pepper. Stir frequently for 1 minute.
  2. Add the bok choy and stir frequently for 2 minutes.
  3. Season to taste with salt and pepper.

Recipe By: Andy Broder



Baby Bok Choy with Sesame

Yield: 2 - 4 servings

Ingredients

  • 1 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 small shallot, thinly sliced (or 2 green onions)
  • 1 tablespoon fresh grated ginger
  • 8 ounces baby bok choy, halved or quartered depending on size
  • 2 tablespoons sesame seeds (white, black, or a mix)
  • salt and pepper, to taste

Procedure

  1. Preheat a large skillet over medium high heat. When skillet is hot add oils and ginger. Stir for a few seconds and add the bok choy. Stir frequently for 2 minutes.
  2. Remove from heat, add sesame seeds and salt and pepper. Toss and serve immediately.

Recipe By: Andy Broder



Chocolate Bruschetta

Yield: 10-12 servings

Ingredients

  • 1 cup butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 cup almonds, finely ground (about 2/3 cup finely ground)
  • 1 teaspoon ground cinnamon
  • 1 fresh French baguette cut into 1/2 –inch thick slices on the bias (20 to 24 slices)
  • 8 ounces semisweet chocolate
  • 1/3 cup sliced almonds, for garnish

Procedure

  1. Preheat oven to 350F.
  2. In a small bowl thoroughly mix together the butter, powdered sugar, almonds, and cinnamon.
  3. Spread a tablespoon of the mixture onto one side of each bread slice. Be sure to cover the entire surface.
  4. Arrange bread in a single layer on a sheet pan. Bake at 350 °F until the top is golden brown, about 12 to 15 minutes.
  5. While the bread is in the oven melt the chocolate in a double boiler (or in a bowl over a pot of simmering water). Remove from heat as soon as melted.
  6. Spread a thick layer of chocolate over the top of each slice of toasted bread –but do not cover the entire surface. Some of the golden nut surface should show around the edges.
  7. Garnish each slice of bread with 3 almond slices.
  8. Serve while still warm.

Recipe By: Andy Broder



Cauliflower with a Parmesan Crust

Yield: 6 servings

Ingredients

  • 1 whole cauliflower
  • 1/2 cup water
  • 1/2 cup mayonnaise
  • 1/3 cup Parmesan cheese (finely grated)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Procedure

  1. Preheat oven to 325 F.
  2. Rinse the cauliflower, then let it soak upside down in hot tap water for 10 minutes.
  3. Dry the cauliflower. Set it in a baking dish. Add 1/2 cup water.
  4. In a small bowl combine remaining ingredients.
  5. Spread evenly over the cauliflower.
  6. Bake in the preheated oven until brown outside an tender through the center (test with a paring knife).
  7. Cool 10 minutes before serving.

Recipe By: Andy Broder



Madeira and Mushroom Beggars Purses

Yield: Makes 24

Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1/2 pound mushrooms, thinly sliced
  • 1/2 cup Madeira wine
  • 3 tablespoons heavy cream
  • salt and pepper
  • 8 sheets phyllo dough
  • 1/2 cup melted butter

Procedure

  1. Heat a medium-sized skillet over medium heat. When hot add oil and shallots. Cook, stirring occasionally until translucent, about 5 minutes.
  2. Add mushrooms, and Madeira wine. Cook until mushrooms are very soft and all liquid has evaporated.
  3. Add cream and cook until liquid has evaporated. Remove from heat and transfer to a cool bowl.
  4. Brush 1 sheet of phyllo with butter, top with a second sheet, brush that with butter, and repeat with 2 more sheets.
  5. Use a pizza cutter to cut a 1-inch strip off one of the long sides of the layered stack of phyllo. Cut this strip in half lengthwise, and then cut each ribbon into 4 pieces approximately ½-inch wide and 4 inches long.
  6. Cut the layered stack of dough in half lengthwise, and then cut each strip onto 4 equal-sized pieces (these pieces will be nearly square).
  7. Place a tablespoon of the mushrooms onto the center of each square, gather the corners and shape into a bundle. Secure by wrapping the neck of the bundle with one of the ribbons.
  8. Preheat oven to 375 F.
  9. Repeat steps 4 to 7 with remaining ingredients.
  10. Arrange bundles on a baking sheet, or use muffin tins to prevent tipping over. Bake at 375 F until the dough is golden and flaky, about 12 to 15 minutes. Serve hot or at room temperature.

Recipe By: Andy Broder



Pickled Figs

Yield: 3 pints

Ingredients

  • 6 half-pint (or 3 pint) canning jars with lids and rings
  • 2 cups brown sugar, packed
  • 3 cups water
  • 1 1/2 cups balsamic vinegar
  • 1 tbsp kosher salt
  • 2 bay leaves
  • 2 cinnamon sticks, broken
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 2 pounds dried figs, halved

Procedure

  1. Bring a large pot of water to a boil. Place the jars, lids, and rings into the boiling water (plus a set of canning tongs, a slotted spoon, and a ladle). Simmer over medium low heat for at least 10 minutes.
  2. Set a metal rack in a second large pot, fill with water, and bring to a boil.
  3. In a saucepan, combine all ingredients except the figs. Stir to dissolve sugar and bring to a boil.
  4. Add the figs and reduce heat to low for 15 minutes.
  5. Use sterilized tongs to remove jars (place on a cookie sheet). Use the slotted spoon to transfer the figs to the jars. Use the ladle to add liquid.
  6. BE SURE THAT TO LEAVE 1/2 INCH OF SPACE AT THE TOP OF THE JAR.
  7. Place lids on the jars. Add the screw tops. Tighten just enough to secure (not too tight).
  8. Use tongs tongs to put the jars into the pot with the rack on the bottom. Be sure the jars are covered by at least one inch of water.
  9. Boil the jars for 15 to 20 minutes.
  10. Transfer to a rack to cool. The tops should be concave and sealed (if not sealed eat within 3 days.
  11. Remove the rings and thoroughly dry the rings and the jars. When dry return the rings and tighten gently.
  12. Store in a cool dry place, Use within 6 months.

Recipe By: Andy Broder



Bruleed Figs

Yield: 24 pieces

Ingredients

  • 12 fresh figs, halved
  • 2 - 3 tablespoons granulated sugar

Procedure

  1. Preheat broiler, and set rack 3 inches below top element.
  2. Place the halved figs cut side up on a cookie sheet.
  3. sprinkle the top of each fig with a little granulated sugar.
  4. Broil until the tops are brown and bubbly - about 4 - 6 minutes.
  5. Cool for 5 - 10 minutes and serve.

Recipe By: Andy Broder



Sweet Mascarpone-Stuffed Figs-In-A-Blanket

Yield: 16

Ingredients

  • 1 sheet puff pastry, cut into 30–even-size squares
  • 30 dry (but pliable figs)
  • 6 ounces mascarpone cheese, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg

Procedure

  1. Preheat oven to 350 F.
  2. Roll puff squares until about 3 inches across. Place in a mini muffin tin.
  3. Cut a slit in the bottom of each fig. Use your finger to make the hole in the bottom about 1/2-inch across.
  4. Combine remaining ingredients in a small bowl. Stuff about 1 teaspoon of the mixture into each fig.
  5. Place the figs upside down in a mini muffin tin. Pull the dough toward the fig – but don’t cover it up.
  6. Bake just until the dough is golden brown – about 10–12 minutes.

Recipe By: Andy Broder



Apple and Brie Quesadillas

Yield: 8+ servings

Ingredients

  • 4 small flour tortillas
  • 4 ounces brie, cut into small dice
  • 2 small apples, peeled, cored, and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon olive oil

Procedure

  1. Evenly distribute cheese and apples on ½ of each tortilla. Sprinkle with ¼ of the sugar.
  2. Fold the tortilla in half
  3. Brush both sides of the tortilla with olive oil
  4. In a skillet, over medium high heat, cook the folded tortillas for 2 - 3 minutes on each side. Do in batches, depending on the size of your pan.
  5. Cut into wedges to serve.

Recipe By: Andy Broder



AndyFood Frisee Salad

Yield: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon rhubarb or strawberry jam
  • salt and pepper to taste
  • 1 head frisee, torn or chopped into bite-size pieces
  • 1/2 cup sliced strawberries
  • 2 apricots thinly sliced

Procedure

  1. In a large bowl whisk together the olive oil, vinegar, and jam. Season to taste with salt and pepper.
  2. Add remaining ingredients and toss to combine.

Recipe By: Andy Broder



White Anchovy Sandwich with Frisee and Oranges

Yield: 2 Sandwiches

Ingredients

  • 10 white anchovies
  • segments from one orange
  • 1/2 cup frisee (or greens of choice)
  • 4 slices of toasted wheat bread

Procedure

  1. Distribute the frisee/greens evenly onto two slices of bread.
  2. Top with the orange segments.
  3. Top with the white anchovies.
  4. Top with another slice of bread.

Recipe By: Andy Broder



Salade Nicoise

Ingredients

  • 3/4 pound new red potatoes, cut into 1/4-inch thick slices
  • 1 pound haricots vert (French string beans)
  • 1 small head red-leaf lettuce, torn into pieces
  • 1 recipe Niçoise dressing, see below
  • 1 head butter lettuce, torn into pieces
  • 4 small tomatoes, cut into quarters
  • 2 ounce tin anchovies, drained
  • 1/2 cup Niçoise olives (kalamata olives may be substituted)
  • 1 recipe Nicoise dressing
  • cornichons for garnish (optional)

Procedure

  1. Place potatoes into a small pot and add enough water to cover by 1 inch. Set, uncovered over high heat and bring to a boil. Immediately reduce heat to medium low and cook until tender, about 15 minutes.
  2. In another opt bring 2 quarts of water to a boil and add the haricots vert. Boil just until tender, about 4 to 5 minutes, and drain..
  3. While potatoes and beans are still warm or still at room temperature toss lettuces together with half the dressing and then divide among 4 bowls.
  4. Toss the potatoes with a small portion of the dressing, divide, and arrange on .top of the lettuce. Repeat with the string beans and the tomatoes.
  5. Garnish with Niçoise olives, anchovies and cornichons

Nicoise Dressing 2

Ingredients

  • 6 ounce can tuna
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • salt and pepper to taste

Procedure

  1. Puree all ingredients.

Recipe By: Andy Broder



BANANA and BERRY SMOOTHIES

Yield: 2 - 4 servings

Ingredients

  • 1 cup yogurt (plain or vanilla)
  • 1 cup frozen fruit (such as mixed fruit, mangoes, or peaches)
  • 1 banana, cut into 1-inch slices
  • 2 cups fresh berries of choice (1 pint)
  • 1 small slice white birthday cake - optional

Procedure

  1. Place all ingredients into a blender.
  2. Puree.

Recipe By: Andy Broder



Smoked Seafood Trio of Appetizers

Ingredients

  • MANGO AND SMOKED SCALLOP MINI TACOS
  • 4 slices dried sliced mango
  • 1/4 cup chopped arugula
  • 2 tablespoons tart dried cherries, diced
  • 4 smoked scallops, roughly chopped
  • CANDY-SMOKED SALMON AND APPLE SALAD
  • 1 Granny Smith apple, quartered, cored, and thinly sliced
  • 4 ounces candy smoked salmon, crumbled
  • SMOKED SEA BASS SALAD
  • 1 ripe pear, quartered and thinly sliced
  • 1/2 cup chopped arugula
  • 4 ounces smoked sea bass
  • freshly ground black pepper, to taste

Procedure

  1. MANGO AND SMOKED SCALLOP MINI TACOS
  2. If the mangoes are not pliable set them on a hot skillet for 10 – 15 seconds.
  3. Place 1/4 of the arugula on top of each mango slice. Top with 1/4 of each of the remaining ingredients. Fold/roll into tacos and serve.
  4. CANDY-SMOKED SALMON AND APPLE SALAD
  5. Arrange the apple slices on 2 plates.
  6. Top with the salmon
  7. SMOKED SEA BASS SALAD
  8. Arrange the pear slices on 2 plates.
  9. Top with the arugula, then the salmon.
  10. Season with freshly ground black pepper.

Recipe By: Andy Broder



Mixed Greens with Fresh Tomato Dressing

Yield: 4 servings

Ingredients

  • 2 roma tomatoes, seeded and roughly chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 shallot, roughly chopped
  • 1 clove garlic
  • 1 1/2 teaspoons brown sugar
  • 6 ounce bag Mesclun greens

Procedure

  1. Place tomatoes, olive oil, vinegar, shallot, garlic, and brown sugar in the bowl of a food processor fitted with the blade attachment. Puree.
  2. Toss greens in the dressing.

Recipe By: Andy Broder



AndyFood's Tromp L'Oeuile Dessert Sushi

Yield: 8-12 servings

Ingredients

  • 2 cups arborio rice
  • 3 cups water
  • 1 teaspoon kosher salt
  • 14 ounce can coconut milk
  • 1/2 cup granulated sugar
  • 1/2 cup sweet coconut
  • fruit (mango, kiwi, strawberries, peaches, plums, etc)

Procedure

  1. Rinse rice. Place rice and water into a medium covered pot. Bring to a boil over high heat – stirring occasionally.
  2. When water boils reduce heat to low. Cover and cook 10 minutes. Stir, cover, and cook 10 minutes longer.
  3. Add salt, coconut milk, shredded coconut, and sugar. Stir to incorporate. Continue to cook uncovered, stirring constantly until the excess liquid has evaporated and the rice is very tender.
  4. Transfer to a cool bowl. Refrigerate until chilled (4 hours or overnight).
  5. Cut fruit into the thinnest possible slices. The pieces should be 1-inch wide and up to 2 inches long.
  6. Toss the fruit in the sugar.
  7. Form the rice into “bars” that are 1 inch wide, 2 inches long and about ½-inch thick. Top wit h1 or 2 slices of fruit.

Recipe By: Andy Broder



Melon with Shaved White Asparagus

Yield: 6 servings

Ingredients

  • 1 ripe cantaloupe, cut into six wedges
  • 3 tablespoons olive oil
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup arugula, cut into ribbons (chiffonade)
  • 12 white asparagus spears, cut into ribbons with a vegetable peele
  • 1/4 cup pomegranate seeds

Procedure

  1. In a small bowl whisk together the oil, vinegar, salt and pepper.
  2. Add the arugula and asparagus and toss to combine.
  3. Place 1/6 of the salad on top of each melon wedge.
  4. Top with pomegranate seeds.

Recipe By: Andy Broder



Escabeche Tilapia

Ingredients

  • 1 recipe Escabeche Sauce
  • 1 lemon, cut in half
  • 2 pounds tilapia fillets
  • 1 cup flour
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 1 cup vegetable oil

Procedure

  1. Squeeze lemon over fish.
  2. Mix together flour, salt, and pepper.
  3. Dredge fish in the flour.
  4. Heat oil over medium high heat. Cook fish in batches in the oil until gold on both sides, 3 to 4 minutes per side.
  5. Drain fish on paper towels.
  6. Set fish in a nonreactive dish/platter and top with Escabeche sauce. Marinate for at least 1 hour before serving (overnight marinating in the refrigerator is okay.)

Escabeche Sauce

Ingredients

  • 1 cup olive oil
  • 3 medium yellow onions
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 5 garlic cloves, peeled an chopped
  • 1 cup pimiento-stuffed olives, drained, rinsed, and roughly chopped
  • 2 tablespoons capers, drained and rinsed

Procedure

  1. Heat a medium sized skillet over medium high heat. Add oil and onion. Stir frequently for 5 minutes.
  2. Reduce heat to medium and add remaining ingredients. Stir frequently for 10 minutes and remove from heat.

Recipe By: Andy Broder



Blue Cheese Cheesecake with a Walnut Crust

Yield: 10-12 servings

Ingredients

  • Crust:
  • 1 cup chopped walnuts
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 stick butter, melted
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds cream cheese, room temperature
  • 12 ounces blue cheese -- Stilton or Gorgonzola – room temperature
  • 1/2 teaspoon cornstarch
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup heavy cream

Procedure

  1. Place nuts and sugar into a food processor fitted with the blade attachment. Process until the nuts are very finely ground.
  2. Add flour, butter, and black pepper. Pulse until all ingredients are thoroughly mixed and the mixture clings together when squeezed.
  3. Press into a lightly greased, parchment-lined 9-inch spring form pan. The crust should go 1 inch up the side of the pan. Set aside., and ½ inch up the side.
  4. Place half the cream cheese, the blue cheese, the cornstarch and sugar into a food processor fitted with the blade attachment. Process until the mixture is smooth and uniform.
  5. Transfer the mixture to a mixing bowl. Add remaining cream cheese. Using the whip attachment thoroughly incorporate the cheeses.
  6. Add the eggs one at a time, followed by the cream.
  7. Gently pour the filling into the crust. Use a spatula to even out the top. The filling may rise higher than the crust. This is fine as long as the pan is well greased.
  8. Bake filled crust at 350 F for 15 minutes, then 275 F for 25 minutes, then 225 F until done, about 1 hour longer. Internal temperature should be at least 155 F when removed from the oven.
  9. Cool on a rack for at least 1 hour before removing from the pan. Serve warm or at room temperature.

Recipe By: Andy Broder



AndyFood Sangria

Yield: 1 gallon

We don't serve alcohol at AndyFood, but we don't mind sharing a recipe for some pretty good sangria.

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 1 cinnamon stick
  • 5 cloves
  • 1 bay leaf
  • 5 peppercorns
  • 1/4 teaspoon salt
  • 2 lemons, sliced
  • 2 oranges cut into thin wedges
  • 4 or more tangerines or Clementine’s, halved
  • 2 plums, thinly sliced, if in season
  • 4 bottles wine, red or white, chilled

Procedure

  1. Place the sugar, water, cinnamon, cloves bay leaf, peppercorns, and salt into a small pot. Set over high heat stir until sugar dissolves. Bring to a boil. Reduce heat to simmer for 10 minutes. Remove from heat and allow to sit at room temperature until cool. Strain, and store in the refrigerator for up to 10 days.
  2. Heat a grill pan until very hot. In batches grill all the fruit except the plums. You should have visible grill marks.
  3. Transfer the grilled fruit to a nonreactive bowl. Add the sliced plums. Toss to combine and refrigerate up to 2 days.
  4. Place all the fruit and 4 bottles of wine into a large bowl. Add some spiced simple syrup to taste.

Recipe By: Andy Broder



Spanish Rice and Cotija Cheese Stuffed Corn Husks

Yield: Makes 16-20

Ingredients

  • 1 recipe Spanish Rice
  • 8 ounces Cotija cheese, crumbled
  • 16 corn husks (cleaned and soaked in hot water for at least 30 minutes)

Procedure

  1. Soak corn husks in warm water for at least 30 minutes.
  2. Combine the cheese and the Spanish rice.
  3. Place 1/3 cup of the rice mixture on a husk.
  4. Roll into a cylinder and close with a tie at each end.
  5. Steam the bundles over gently boiling water for 20 minutes.

Spanish Rice

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups long grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons garlic powder
  • 1 tablespoon oregano
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounce can diced tomatoes – and their juices
  • 1/4 cup sundried tomatoes, minced
  • 3 1/2 cups chicken broth

Procedure

  1. Preheat a small stockpot or Dutch oven over medium high heat.
  2. When hot add onion and pepper. Stir occasionally until onion is translucent, about 3 – 4 minutes.
  3. Add garlic and cook 2 minutes longer.
  4. Add rice. Stir constantly for until rice begins to brown – 3 – 4 minutes.
  5. When rice is brown immediately add the diced tomatoes and their juice. Scrape up any browned bits in the pan.
  6. Add chicken broth, salt, and pepper. Stir and then bring to a full boil. Cover and reduce heat to lowest setting.
  7. Cook covered on low until rice is tender and most of broth has evaporated, about 20 to 30 minutes.
  8. Remove rice from heat and leave covered until ready to serve. Fluff just before serving.

Recipe By: Andy Broder



Spanish Rice

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups long grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons garlic powder
  • 1 tablespoon oregano
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounce can diced tomatoes – and their juices
  • 1/4 cup sundried tomatoes, minced
  • 3 1/2 cups chicken broth

Procedure

  1. Preheat a small stockpot or Dutch oven over medium high heat.
  2. When hot add onion and pepper. Stir occasionally until onion is translucent, about 3 – 4 minutes.
  3. Add garlic and cook 2 minutes longer.
  4. Add rice. Stir constantly for until rice begins to brown – 3 – 4 minutes.
  5. When rice is brown immediately add the diced tomatoes and their juice. Scrape up any browned bits in the pan.
  6. Add chicken broth, salt, and pepper. Stir and then bring to a full boil. Cover and reduce heat to lowest setting.
  7. Cook covered on low until rice is tender and most of broth has evaporated, about 20 to 30 minutes.
  8. Remove rice from heat and leave covered until ready to serve. Fluff just before serving.

Recipe By: Andy Broder



Pasta e Fagioli

Ingredients

  • 1 16 ounce can white beans (Great Northern, cannellini, navy)
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 cup minced parsley
  • 1 teaspoon oregano
  • 2 tablespoons basil
  • 1 16 ounce can crushed tomatoes
  • 1/2 cup bean liquid
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound elbow macaroni
  • 1/2 cup cheese (optional)

Procedure

  1. Drain beans, reserving 1/2 cup liquid.
  2. Heat olive oil in pan.
  3. Saute onion, carrot, parsley, oregano and basil. Cook until wilter.
  4. Add tomatoes, bean liquid, salt and pepper.
  5. Cover and simmer for 10 minutes until vegetables are tender.
  6. Add beans.
  7. Simmer 20 minutes.
  8. Cook and drain macaroni.
  9. Mix with beans and cheese.

Recipe By: Sandy Liberman



Fresh Fish Cakes on Baby Greens with Tomatillo Vinaigrette

Ingredients

  • 1 lb red snapper or tilapia filets, cut into 1-inch chunks
  • 2 eggs, slightly beaten
  • 1/2 cup grated pepper jack cheese
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black peppers
  • cornmeal for dusting, about 1 cup
  • 2-3 tablespoons olive oil, for frying

Procedure

  1. Place the fish into a food processor fitted with the blade attachment. Pulse 4 or 5 times. Do not overprocess.
  2. Add the eggs, cheese, bread crumbs, salt and pepper.
  3. Pulse a few more times until it is the consistency of ground beef.
  4. Sprinkle a cookie sheet with a thin layer of cornmeal.
  5. Form the fish into patties with a portion scoop,
  6. Turn out onto cornmeal and sprinkle tops with a little cornmeal.
  7. Lightly press down on each patty.
  8. Preheat a large skillet or griddle over medium high heat.
  9. Brush a thin layer of oil onto pan.
  10. Top with fish cakes, leaving 1 inch between cakes.
  11. Cook the cakes, turning only once.
  12. Place on paper towels to drain excess oil.

Tomatillo Vinaigrette

Yield: 8 servings

Ingredients

  • 8 tomatillos, roughly chopped
  • 1/3 cup olive oil, for dressing
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, roughly chopped
  • 1 chipotle pepper in adobo sauce
  • salt and pepper to taste
  • 12 to 16 ounces spring salad mix

Procedure

  1. Place chopped tomatillos, 1/3 cup oil, vinegar, sugar, garlic, and chipotle pepper into a blender (or a food processor fitted with the blade attachment) and puree.
  2. Season to taste with salt and pepper.
  3. Toss greens with the dressing. Place on a platter or divide greens among 6 plates.

Recipe By: Andy Broder



Brussels' Sprouts - 2 Ways (with apples and cheddar - and - with ham and cashews)

Yield: 4 servings

Ingredients

  • 1 pound Brussels’ Sprouts, trimmed and quartered
  • 2 medium apples, diced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 4 ounces cheddar or smoked cheddar, grated
  • -.-.-.-.-.-.
  • or
  • -.-.-.-.-.-.-
  • 1 pound Brussels’ Sprouts, trimmed and quartered
  • 6 ounces ham, cut into ribbons
  • 1/2 cup cashews (or almonds or peanuts)
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Procedure

  1. Preheat oven to 375 F
  2. Combine all ingredients (except cheese - in the first recipe).
  3. Spread out on a baking dish. (Top the first recipe with cheese)
  4. Bake until the sprouts are brown and tender, about 30 minutes.

Recipe By: Andy Broder



Apple Tart with a Sweet Pretzel Crust

Yield: 1 tart

Ingredients

  • CRUST
  • 2 cups pretzel sticks (be generouss, not stingy)
  • 6 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons calvados (or any brandy)
  • FILLING:
  • 3 apples, peeled, cored, and cut into thin slices (6 - 8 slices per quarter)
  • 2 tablespoons melted butter
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon fresh grated nutmeg

Procedure

  1. Preheat oven to 350 F.
  2. Put pretzels in a food processor and turn to crumbs. (You can also fold them into a non-terrycloth kitchen towel and crush them with a rolling pin.)
  3. Add 6 tablespoons melted butter, granulated sugar, and calvados. Process until the mixture will clump when squeezed. Add a tablespoon or 2 of water as necessary.
  4. Press the crust into a 9-inch lightly greased tart pan.
  5. Place the apples into a bowl and toss with 2 tablespoons melted butter.
  6. Add 1/4 cup confectioner's sugar and nutmeg. Toss to combine.
  7. Sprinkle half the remaining confectioner's sugar on top of the crust.
  8. Layer the less attractive slices on the crust - with the long side of the slice parallel to the side of the tart pan.
  9. Place remaining slices on top in a fanned out pattern.
  10. Top with remaining confectioner's sugar.
  11. Bake until apples are golden brown, 45 - 50 minutes.

Recipe By: Andy Broder



Pan Seared Tomatoes

Yield: 4 servings

Ingredients

  • 3 medium tomatoes, sliced
  • 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder (optional)
  • olive oil to coat the pan

Procedure

  1. Place the tomatoes on paper towels to wick away excess moisture.
  2. In a small bowl combine the flour, salt, pepper, and chili powder.
  3. One slice at a time coat the tomatoes with the seasoned flour. Shake off any excess.
  4. Heat a skillet over medium high heat. When hot, coat with olive oil and cook the tomatoes. Turn when bottom is nicely browned.
  5. Serve warm.

Recipe By: Andy Broder



AndyFood's Fresh Chunky Tomato Sauce - for pizza and pasta

Yield: about 4 cups

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 2 – 4 cloves garlic, minced (to taste)
  • 1 - 1.5 pounds fresh tomatoes, seeded and diced
  • 3 tablespoons fresh herbs of choice, chopped (optional)
  • 1 tablespoon balsamic vinegar (if you think the sauce can use a bit of sweetness)
  • salt and pepper, to taste

Procedure

  1. Heat a small stockpot over medium heat. When hot, add the oil and onion. Stir frequently for 5 minutes.
  2. Add the garlic and stir for 2 minutes.
  3. Add the tomatoes and herbs and stir to incorporate. Cook for 3 to 5 minutes longer and season to taste with salt and pepper.

Recipe By: Andy Broder



Spinach Stuffed Tomatoes

Yield: 8 servings

Ingredients

  • 8 medium tomatoes, firm
  • 4 teaspoons granulated sugar
  • 1 shallot, minced
  • 8 ounces fresh mushrooms, chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 12 ounces baby spinach

Procedure

  1. Preheat oven to 425F.
  2. With a grapefruit knife remove the core of each tomato, and hollow out the inside being sure not to pierce the bottom.
  3. Sprinkle 1/2 teaspoon sugar into each tomato, and invert to drain until ready to stuff.
  4. Heat a skillet over medium high heat. Add olive oil and shallots. Stir for 1 minute and add mushrooms. Cook, stirring occasionally until the mushrooms begin to brown.
  5. Remove from heat and add the spinach. Toss the spinach in the skillet until wilted and immediately transfer to a cool bowl.
  6. Place 1/8 of the mixture into each of the tomatoes, pressing down firmly.
  7. Coat a muffin tin with vegetable spray and put the tomatoes into the tin. The muffin tin helps keep the tomatoes upright and holds their shape.
  8. Bake at 425F for 12 - 15 minutes. The tomatoes should be a little shorter but still holding their shape.

Recipe By: Andy Broder



Tomatoes Gratinee

Yield: serves 4

Ingredients

  • 4 medium tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2/3 cup fresh breadcrumbs (made with soft bread)
  • 1/3 cup grated cheese (Parmesan, Swiss, or cheddar)

Procedure

  1. Preheat broiler and set rack 6 inches below element.
  2. Place tomatoes on a baking sheet.
  3. In a small bowl whisk together the oil, vinegar, garlic, salt, and pepper.
  4. Add the breadcrumbs and toss to incorporate, then add the cheese and toss again.
  5. Top the tomatoes with the crumb mixture and broil until nicely brown, 5 - 8 minutes (depending on your oven).

Recipe By: Andy Broder



Warm (Barely Charred) Tomato Salsa

Ingredients

  • 2 tablespoons olive oil
  • 1/2 small red onion, diced
  • 2 fresh Anaheim (or Santa Fe) chili peppers, seeded and diced
  • 4 tomatillos, diced
  • 1 pound tomatoes, seeded and quartered
  • 2 cloves garlic, minced
  • zest of 1 lime
  • 1 1/2 teaspoons chili powder
  • salt and pepper to taste

Procedure

  1. Preheat broiler, with rack 3 to 4 inches from the element.
  2. Toss red onion, chili peppers, tomatillos, and tomatoes in the olive oil. Spread in a thin layer on a sheet pan (do not use parchment when broiling - it will catch on fire). Place under preheated broiler until the vegetables begin to char, about 5 - 6 minutes.
  3. Transfer the to the bowl of a food processor fitted with the blade attachment. Add all remaining ingredients except salt and pepper.
  4. Pulse 4 or 5 times, until desired consistency.
  5. Season with salt and pepper.

Recipe By: Andy Broder



Homemade Croutons

Yield: 6 cups

Ingredients

  • 2/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh rosemary (optional)
  • 2 cloves finely minced garlic (optional)
  • 1 loaf dense crusty bread, cut into 3/4-inch cubes

Procedure

  1. Preheat oven to 350 F.
  2. Place all ingredients except bread in a large zip lock bag. Shake to combine.
  3. Add bread and shake until all oil has absorbed into the bread.
  4. Spread bread on a rimmed cookie sheet and bake until golden brown, about 12 - 15 minutes.
  5. Once completely cool can be stored in an airtight container at room temperature for up to 4 days.

Recipe By: Andy Broder



Andy's Fresh Raspberry Vinaigrette

Yield: 1/2 cup

Ingredients

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup fresh raspberries
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure

  1. Combine all ingredients in a blender.

Recipe By: Andy Broder



Basic Pizza Crust

Yield: 3-4 10-inch thin-crust pizzas

Ingredients

  • 1 cup warm water (110 F)
  • 1/4 teaspoon granulated sugar
  • 2 and 1/2 teaspoons yeast
  • 3 cups flour
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons olive oil

Procedure

  1. In a small bowl combine water, sugar, and yeast. Stir with a fork to dissolve yeast, and set aside for 5 minutes.
  2. Place the flour and salt in a food processor fitted with the blade attachment. Pulse several times to combine.
  3. Add the yeast mixture, and olive oil. Process just until the dough comes together.
  4. Transfer the dough to a clean work surface. Knead for 1 minute.
  5. Place the dough into an oiled mixing bowl. Cover with plastic wrap, and place in a warm spot until the dough has doubled in size, about 40 minutes.
  6. Punch down the dough, cut it in quarters. Knead one half four or five times, then assemble and bake.
  7. Assembly and Baking:
  8. Place pizza stone on rack near bottom of oven.
  9. Preheat oven to 500 F.
  10. On a sheet of parchment paper, roll the pizza dough into a 10- to 12-inch circle. Cut away excess paper.
  11. Brush with olive oil, then add the sauce (if using sauce), and then add toppings.
  12. Slide the pizza and paper onto a peel.
  13. Slide the pizza onto the hot stone and bake 8-10 minutes, until the bottom is golden brown.
  14. Use the peel to remove the pizza.

Note: Note: a thick layer of toppings on a thin crust pizza may result in a soggy crust.

Recipe By: Andy Broder



Roasted Apple and Brie “Cobbler” with Texas Toast Chunks

Yield: 8-10 servings

Ingredients

  • 1 unsliced loaf egg bread
  • vegetable oil spray
  • 8 ounces Brie, chilled and diced
  • 2 medium apples, peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • 2 tablespoons melted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Procedure

  1. Preheat oven to 325F.
  2. Remove crust from bread. Place crust in a food processor fitted with the blade attachment and make crumbs. Cut the loaf into 1-inch slices – then 1-inch chunks. Place on a parchment-lined baking sheet and spray with vegetable oil spray. Set aside.
  3. Spray a 5 – 6-inch ramekin with vegetable oil spray. Distribute crumbs evenly on the bottom.
  4. Top with half the brie, half the apples, then the remaining brie and apples.
  5. In a small bowl combine remaining ingredients. Sprinkle over the brie and apples.
  6. Place brie into the oven for 30 minutes.
  7. Remove from oven and set aside. Place sheet pan with bread into the oven until golden, about 10 minutes. Brie should be the right temperature when the toast is done.
  8. Use a small knife or spoon to spread the brie mixture on the toasts.

Recipe By: Andy Broder



Lemon-Pepper Shortbread

Yield: 12 servings

Ingredients

  • 2.5 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup plus 2 tablespoons soft/room temp butter
  • 1 lemon, zested and juiced
  • water – to make ½ cup when added to lemon juice
  • 1 teaspoon freshly ground black or red pepper

Procedure

  1. Preheat oven to 350F.
  2. In a large bowl (or food processor fitted with the blade attachment) combine all ingredients.
  3. Form 1-tablespoon size lumps of dough into patties that are about 1 ¼-inch across. Place 1-inch apart on a parchment-lined baking sheet (half sheet size) (option, sprinkle top with granulated sugar)
  4. Bake until shortbread is crisp, about 12 - 16 minutes.

Recipe By: Andy Broder



Brandade-Style Crispy Fresh Salmon and Potato Pancakes

Yield: Makes 8

Ingredients

  • 1 pound fresh salmon filets (1 average half-salmon fillet)
  • 1/4 cup minced onion
  • 1/2 red bell pepper, cut into small dice
  • 1/2 cup fresh breadcrumbs
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 large cooked russet potato, baked and cooled
  • 1/2 cup cornmeal
  • Oil for cooking – light olive works well here

Procedure

  1. Cut the salmon into 1-inch chunks and then place half into the bowl of a food processor fitted with the blade attachment. Pulse 5 or 6 times, until the salmon bits are roughly pea-sized. Remove the first batch to a large mixing bowl and repeat with remaining salmon.
  2. Add to the bowl the onion, bell pepper, and breadcrumbs. Toss gently with tongs to make an even mixture.
  3. In a small bowl whisk together the egg, salt, black pepper, and cayenne. Add this to the salmon and stir with a wooden spoon to incorporate. Do not over mix.
  4. Grate the potato, as well as possible, it may be crumbly. Add the potato to the mixture.
  5. Heat a large skillet over medium high heat.
  6. Form the salmon into 8 equal sized patties about 1/2-inch thick.
  7. Add the oil to the skillet. Cook the salmon cakes for 4 to 5 minutes per side. Turn them only once. When done remove from pan and set on paper towels for a moment to drain off excess oil.

Chunky Fresh Tomato Sauce

Yield: about 4 cups

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, diced (1 cu)
  • 2 – 4 cloves garlic, minced (to taste)
  • ½ cup red wine
  • 10 roma tomatoes, seeded and diced – (1.5 pounds)
  • 3 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh basil, chiffonade cut
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Procedure

  1. Heat a small stockpot over medium heat. When hot, add the oil and onion. Stir frequently for 5 minutes.
  2. Add the garlic and stir for 2 minutes.

Note: Suggested serving size is 1 cup of sauce for 1.5 cups of cooked pasta – the sauce will keep 2 days in the refrigerator and freezes well.

Recipe By: Andy Broder



Harissa the AndyFood way

Yield: approximately 1 cup

A thick, spicy middle-eastern hot sauce. This recipe is my amalgamation of dozens of harissa recipes I've come across. I encourage tweaking it to suit your taste.

Ingredients

  • 4 Dried Ancho Chiles
  • 4 - 6 dried red chilies (mild, hot, or a mix of the two, to taste)
  • 1/4 cup olive oil
  • 3 – 5 cloves of garlic (to taste)
  • 1 1/2 teaspoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Zest of 1 Lemon zest (optional: lemon juice to taste)
  • 1 teaspoon dried mint leaves – optional – and I like with lamb or fish
  • 1 teaspoon salt

Procedure

  1. Soak all of the dried chilies in warm water for 30 minutes.
  2. When they are pliable remove any stems and seeds. Reserve the water.
  3. Roughly chop the rehydrated chilies and place in a food processor.
  4. Heat a small skillet over medium heat. When hot add the oil and all remaining ingredients except the lemon juice/zest. Stir for one minute and transfer to the food processor.
  5. Add the lemon zest and 1 tablespoon lemon juice.
  6. Puree all ingredients in the food processor. If you need to thin the harissa use some of water left from soaking the chilies.
  7. When you reach the desired consistency season with more lemon juice and salt.

Recipe By: Andy Broder



Za'atar Spice Blend

Yield: 1/2 cup

Andy Broder's version of a classic middle-eastern seasoning.

Ingredients

  • 1/4 cup dried thyme
  • 2 tablespoons roasted sesame seeds
  • 2 tablespoons sumac
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt

Procedure

  1. In a small bowl combine all ingredients.
  2. Store in a tightly sealed jar at room temperature.

Recipe By: Andy Broder



Sundried Tomato and Parmesan Scones

Yield: makes 12

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold butter
  • 1/3 cup minced sundried tomatoes in olive oil
  • ½ cup grated parmesan cheese
  • ½ cup milk
  • 1 egg

Procedure

  1. Preheat oven to 425 degrees
  2. Whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter. Stop when you have pea-sized bits.
  4. Whisk together the egg, milk, and sundried tomatoes. Add this and the parmesan to the dry ingredients. Stir just to incorporate, and knead about 10 times. Do not overwork.
  5. Divide the dough in half.
  6. Form each half into a flattened circle, and cut the circle into 6 wedges.
  7. Bake at 425 degrees for 12 to 15 minutes, or until golden.

Note: You can make plain scones by omitting the sundried tomatoes and parmesan. You can add 1/2 - 2/3 cup of other flavoring ingredients such as raisins, dried cranberries, grated cheddar, etc...

Recipe By: Recipe by Andy Broder



Andy's Potato Latkes (with a little apple)

Yield: Makes 12 - 16

Steaming the potatoes first is the secret to these latkes. They're great with a little pickled ginger!

Ingredients

  • 3 large russet or Yukon gold potatoes, peeled and grated
  • 1 sweet potato (about the same size as the other potatoes), peeled and grated
  • 1 large Granny Smith or Macintosh apple, finely diced
  • 2 tablespoons all purpose flour
  • 1/2 small onion minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs
  • oil for frying

Procedure

  1. Steam the grated potatoes for 6 – 7 minutes.
  2. While the potatoes steam toss the apple in the flour.
  3. Transfer the steamed potatoes to a mixing bowl. Add the apples, onion, salt and pepper and stir to thoroughly combine.
  4. Beat the eggs and add to the mix.
  5. Preheat a large skillet or a griddle over medium heat.
  6. When hot coat with oil and make latkes with 1/4 cup of the potato mix. (Note: I like to use a silicone pastry brush to coat the pan with oil. This lets me get an even coat without a lot of excess oil).
  7. Gently press the potatoes to form a compact pancake.
  8. When the bottom is nicely browned turn over with a spatula. (Note: when the bottom is cooked it should detach easily. Undercooked potatoes stick.) When both sides are brown transfer to paper towels to drain. Keep in a warm (250 F) oven until all are cooked.

Recipe By: Andy Broder



Cranberry and White Chocolate Shortbread Crescents

Yield: 5 dozen

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Marsala wine
  • 8 ounces white chocolate, chopped
  • 1 cup dried cranberries

Procedure

  1. Preheat oven to 350 F.
  2. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  3. In the measuring cup, whisk together the egg and Marsala wine. Add the Marsala mixture to the flour mixture and stir with a wooden spoon until a dough forms. Then knead with your hands until smooth and shiny. Let the dough rest for 15–30 minutes.
  4. While dough rests, combine chocolate and cranberries in a food processor fitted with the blade attachment.
  5. Break off a piece of dough that, when rolled into a ball, measures 7/8-inch to 1-inch in diameter. Roll all dough into balls that are the same size.
  6. Press each piece of dough between your palms to FORM A FLYING-SAUCER-SHAPED DISC.
  7. Lightly coat a disc with flour and use a rolling pin to roll into a 4-inch circle.
  8. Place a teaspoon of the cranberry chocolate mixture in the center of the circle. Fold the circle in half. Press to seal. Fold the edge of the half-round side toward the flt edge – make a lip about 1/8-inch wide. Twist the corners and form a crescent.
  9. Place on a parchment-lined baking sheet. Repeat with remaining dough.
  10. Bake at 375 F until golden brown, about 12-15 minutes.

Recipe By: Andy Broder



Apple Pie with a Vermouth Shortbread Crust

Yield: 1 Pie

Ingredients

  • FILLING
  • 4 tablespoons butter
  • 8 apples, peeled, seeded, and chopped
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch salt
  • CRUST
  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup plus 2 tablespoons butter
  • 1 egg
  • 1/3 cup sweet vermouth

Procedure

  1. In a skillet, over medium high heat, melt the butter.
  2. Add the apples and toss to coat. Cook until the apples soften, stirring occasionally – about 10 minutes.
  3. Add the sugar and spices. Stir to coat.
  4. Cook until all excess liquid has evaporated and sugar is syrupy – about 15 – 20 minutes.
  5. Transfer to a mixing bowl and cool to room temperature. You can make a day ahead and chill in the refrigerator.
  6. While dough cools make crust
  7. CRUST
  8. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  9. In the measuring cup, whisk together the egg and vermouth. Add to the flour and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny. Let the dough rest for 15 – 30 minutes.
  10. Divide dough in half. Reserve half for another use (freezes for 3 months).
  11. Preheat oven to 350 F.
  12. Roll the dough into a circle an inch larger than your pie dish. Place in pie dish and fill with the cooled apples.
  13. Fold the excess crust inward, making “pleats” every inch or so.
  14. Be sure the filling is evenly distributed and place pie in preheated oven for 35 – 45 minutes. When the crust is golden brown the pie is done

Recipe By: Andy Broder



Parmesan Dressed Arugula Bouquets in Tomato Vases

Yield: 6 servings

Ingredients

  • 6 medium tomatoes, firm
  • 2 teaspoons granulated sugar
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 4 ounces arugula (or baby spinach)

Procedure

  1. Preheat oven to 350 F.
  2. With a grapefruit knife, remove the core of each tomato and hollow out the inside being sure not to pierce the bottom.
  3. Sprinkle 1/3 teaspoon sugar into each tomato. Make small balls of aluminum foil and put one in each tomato. Invert and place on a baking sheet. Bake for 10 minutes.
  4. Place the oil, vinegar, garlic, and half the Parmesan into a blender. Puree and season to taste with salt and pepper.
  5. Transfer to a small mixing bowl.
  6. Divide the arugula in to 6 portions. Gather one portion by the stem ends – like a bouquet.
  7. Dip the bouquet into the dressing, and shake off any excess. “Plant” the bouquet in a tomato vase.
  8. Repeat with remaining arugula and tomatoes. Dust the bouquets with a sprinkle of the remaining cheese.

Note: If necessary, slice a thin layer of tomato off the bottom of the tomato in order to keep the vase from wobbling.

Recipe By: Andy Broder



Cosmo Cranberry Sauce with Vodka and Citrus

Yield: about 3 cups

Ingredients

  • 12 ounces cranberries, rinsed
  • 3/4 cup water
  • 1/4 cup limeade concentrate
  • 1/2 cup granulated sugar
  • 1/4 cup vodka (optional)
  • zest of 1 orange
  • zest of 1 lemon

Procedure

  1. Place cranberries, water, limeade, and sugar into a medium size pot. Cook uncovered over medium heat until the liquid boils. Stir occasionally.
  2. When liquid boils, reduce heat and simmer until almost all cranberries have burst (about 15 minutes). Stir occasionally.
  3. Remove from heat and stir in vodka.
  4. Cool and refrigerate until chilled.
  5. Serve garnished with the lemon and orange zest.

Recipe By: Andy Broder



Pumpkin Pie with a Ginger Almond Crust

Ingredients

  • 15 ounce can canned pumpkin (plain pumpkin, NOT pie filling)
  • 4 ounces cream cheese, room temperature
  • 1 can sweetened condensed milk (10 ½ ounces)
  • 3 eggs, beaten
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

Procedure

  1. Preheat oven to 325 F.
  2. Place all ingredients into the bowl of a mixer fitted with the paddle attachment. Beat until the mixture is smooth and uniform, about 4 to 5 minutes. (A food processor can also be used).
  3. Pour filling into the prepared crust and bake until filing is set, about 35 to 45 minutes.
  4. Cool to room temperature, or chill, before serving.

Recipe By: Andy Broder



Pumpkin Cheesecake

Yield: 8 servings

Ingredients

  • 1 sheet puff pastry dough (available in the freezer case of most grocery stores)
  • 1 1/2 pounds canned pumpkin (not pie filling)
  • 16 ounces cream cheese
  • 1 can sweetened condensed milk (10 1/2 ounces)
  • 3 eggs, beaten
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger

Procedure

  1. Preheat oven to 400 F.
  2. Spray 10-inch spring form pan with vegetable oil.
  3. Roll out pastry sheet to 13 inches square. Place the pan on top of the dough and cut off corners so that you have a circle 13-inches in diameter. Line the pan with the dough, and place in the freezer while preparing the filing.
  4. Place remaining ingredients in the bowl of a mixer fitted with the paddle attachment. Beat until the mixture is smooth and uniform, about 4 to 5 minutes.
  5. Pour filling into the prepared crust and bake in 400 °F oven for 15 minutes. Lower heat to 325 F until filing is set and dough is golden brown, about 35 to 45 more minutes.
  6. Cool on a rack for at least an hour before removing from the pan.

Recipe By: Andy Broder



Andy's Wheatberry Salad with Soy Chorizo Dressing

Yield: 6 servings

Ingredients

  • 2 cups wheatberries, picked over and rinsed
  • 2 quarts water
  • 1/2 bunch kale, ribs removed and chopped
  • 1/2 cup dates, pitted and thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, thinly sliced
  • 1/2 cup chopped almonds (or nut of choice)
  • 1/2 small red onion, diced
  • 1/4 pound soy chorizo
  • 1/4 cup olive oil
  • 1/8 cup red wine vinegar
  • 1 tablespoon agave nectar
  • salt and pepper, to taste

Procedure

  1. Place wheatberries in a large pot with water. Bring to a boil over high heat and stir.
  2. Reduce heat to simmer and cook until wheatberries are chewy/tender (about 1 hour)
  3. Add the kale and stir to incorporate.
  4. Immediately drain and run under cold water until cool.
  5. In a large bowl, combine the wheatberries and kale, dates, cranberries, apricots, and onions.
  6. Cook the soy chorizo accordng to the package. When cooked, place chorizo, olive oil, red wine vinegar and agave nectar in a bender and puree. Season with salt and pepper.
  7. Add dressing to salad and thoroughly combine.

Recipe By: Andy Broder



White Cheddar Risotto with Grilled Shrimp

Yield: 6 - 8 servings

Ingredients

  • 2 cups low sodium chicken broth
  • salt and pepper
  • 7 tablespoons butter, room temperature
  • 2 medium red onions, cut into small dice
  • 1.5 cups Arborio rice
  • 2.5 cups Pinot Grigio wine
  • 1.5 cups freshly grated white cheddar cheese
  • 3 tablespoons olive oil
  • 1/ teaspoon salt
  • 1/4 teaspoon cayene pepper
  • 1 pound shrimp, peeled, deveined, and butterflied

Procedure

  1. Heat the chicken stock over medium heat and season to taste with pepper.
  2. Heat a large heavy-bottomed pan over medium heat. Add the butter, and when melted add the onions. Stir to coat with the butter and then stir occasionally until golden, 15 to 20 minutes.
  3. Add the rice and stir to coat, no more than 1 minute.
  4. Increase the heat to medium high and pour in 1/2 cup of the wine. Stir frequently and reduce until the wine becomes syrupy.
  5. Add the hot stock, one large ladle at a time. Stir constantly, adding another ladle of stock when the first has been absorbed. Continue to add hot stock in this manner until all the stock has been absorbed.
  6. Once all of the stock has been absorbed start to add the rest of the Pinot Noir. Add the wine gradually, until it has all been absorbed.
  7. Add the cheese, a handful at a time, until all has been incorporated.
  8. Season to taste with salt and pepper. Cover and set aside off heat.
  9. Heat a Grill pan over medium high heat.
  10. In a bowl combine oil, cayenne, and salt. Add shrimp, and toss to coat.
  11. Grill shrimp quickly.
  12. Serve the risotto with shrimp on top.

Recipe By: Andy Broder



Individual Mexican Chocolate Cheesecakes

Yield: Makes 20-24

Ingredients

  • 2 sheets puff pastry dough - available in the freezer case of most grocery stores
  • 3 tablets Mexican Chocolate
  • 4 ounces dark chocolate, roughly chopped
  • 1/2 cup heavy cream
  • 16 ounces cream cheese
  • 1 10.5-ounce can sweetened condensed milk
  • 3 eggs, beaten

Procedure

  1. Preheat oven to 400 F.
  2. Spray 2 muffin pans with vegetable oil spray.
  3. Cut each piece of pastry into 12 equal size squares. With a little flour on the work surface roll each piece of dough into a 5-inch square. Line each space in the muffing tin with a square of dough.
  4. Heat both chocolates on the defrost setting in the microwave - just until melted. Stir in the cream until well incorporated.
  5. Place remaining ingredients into a food processor fitted with the blade attachment. Process until the mixture is smooth and uniform, about 2 minutes.
  6. Add the chocolate and beat until thoroughly incorporated.
  7. Pour filling into the prepared crusts and bake in 400 F oven for 15–18 minutes. When crusts are golden, the cheesecakes are done.
  8. Cool 15 minutes and remove from tins.

Recipe By: Andy Broder



Mediterranean Salmon - Grilled and Broiled

Yield: 4 servings

Ingredients

  • 1/4 cup roughly chopped (pitted) Greek olives
  • 4 ounces Feta cheese, crumbled
  • 1 small tomato, seeded and diced
  • 1 tablespoon fresh oregano leaves, chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 pound to 20 ounces salmon fillet

Procedure

  1. Preheat grill pan.
  2. Combine all ingredients except salmon.
  3. Pack the mixture on top of the fish.
  4. Preheat broiler, with rack 5 inches below element.
  5. Place fish on the grill pan.
  6. After 4 to 5 minutes, depending on the thickness of the fish, transfer the grill pan to the broiler. Broil for 4 – 6 minutes, depending on the thickness.
  7. Remove from oven and transfer to a serving plate. Allow to rest for 5 minutes before serving.

Recipe By: Andy Broder



Brie with a Caramelized Crust

Yield: Serves 8 - 10

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • vegetable oil spray
  • 16 ounce whole Brie (or 16 ounce wedge)
  • 3 tart apples (such as Granny Smith) and/or a fresh crusty baguette

Procedure

  1. Place sugar and water into a small pan over high heat. Stir constantly until mixture comes to a boil. Stop stirring. Cook until the mixture turns amber. Once the water has evaporated this happens quickly - so don't leave the pan unattended.
  2. While the sugar cooks spray a baking rack with vegetable oil spray. Place the Brie on the sprayed rack and place over a heat resistant container lined with aluminum foil.
  3. Pour the caramelized sugar very slowly over the Brie. Be sure to cover the whole surface. The sugar will be extremely hot – do not touch it.
  4. Cut the apple into quarters and remove the seeds and core. Cut each quarter into 4 pieces. (If not serving immediately, toss apple wedges in a little lemon juice.)
  5. Serve the Brie with apple wedges and the baguette.

Note: You can garnish the brie with pomegranate seeds and Belgian endive for a holiday poinsettia look.

Recipe By: Andy Broder



Curried Watermelon Salad

Yield: Serves 8

Ingredients

  • 2 cups diced melon (watermelon is my first choice and cantaloupe is second)
  • 1/3 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon curry powder (hot or mild – to taste)
  • 3 tablespoons olive oil
  • 1 small onion, thinly sliced into julienne strips
  • 4 cups melon cut into 1/2 -inch cubes – no seeds

Procedure

  1. Separate any seeds from the 2 cups melon using a food mill or ricer. Discard seeds and pulp.
  2. Place all juices processed in the mill/ricer into a small saucepot and heat over high. Boil until only 1/3 cup remains.
  3. Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
  4. Transfer to a cool bowl and chill for 30 minutes in the refrigerator.
  5. Place the cubed melon into a large bowl. Add the cooled curry and toss until all ingredients are evenly coated.
  6. Serve immediately or refrigerate.

Recipe By: Andy Broder



Grapefruit and Reisling Sorbet

Yield: Serves 6-8

Ingredients

  • 6 grapefruit, supreme
  • 1/2 cup Reisling wine
  • 1/2 - 3/4 cup sugar

Procedure

  1. Place grapefruit and sugar in a blender. Puree until smooth.
  2. Add wine and mix to combine.
  3. Process sorbet in an ice cream machine according to maufactures directions.

Recipe By: Anne-Marie Blanco



Peach Brown Butter Right-Side-Up Cake

Yield: 8-10 servings

Ingredients

  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 4 peaches, sliced
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1.5 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • pinch salt
  • 1/2 cup milk

Procedure

  1. Preheat oven to 375F.
  2. Melt 1/2 cup of the butter in a 10-inch baking pan or cast iron skillet. Butter the sides of the pan as well.
  3. Sprinkle the half of the brown sugar evenly over the bottom of the pan.
  4. Cream the remaining butter and sugar. Add eggs one at a time, and then the vanilla.
  5. Sift together the flour, cornmeal, baking powder and salt. Add the egg mixture in 3 increments - alternating with the milk.
  6. Carefully pour the batter over the butter/brown sugar.
  7. Mix the sliced peaches with the remaining brown sugar and arrange attractively on top of the batter.
  8. Bake at 375F for about 35 minutes (or until a toothpick inverted into the center comes out clean).
  9. Cool 5 minutes before serving. Serve warm (with sour cream or whipped cream if desired).

Recipe By: Andy Broder



Corn Pudding

Yield: 8+ servings

Ingredients

  • vegetable oil spray
  • 4 ounces chevre
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ears corn, kernels removed (3 cups frozen corn can be substituted)1/4 cup diced roasted red bell pepper
  • 1 cup fresh breadcrumbs

Procedure

  1. Preheat oven to 325F.
  2. Spray an 8 x 8-inch or 9 x 9-inch baking dish with vegetable oil spray.
  3. In a medium mixing bowl combine the chevre and sour cream. When the mixture us uniform, add the eggs, salt and pepper. stir to combine.
  4. Add the corn and bell pepper, and stir to combine. Add the breadcrumbs and stir just to combine.
  5. Pour into the baking dish. Bake in preheated oven until the top is golden brown – 25 to 35 minutes.
  6. Serve hot or warm.

Recipe By: Andy Broder



Guacamole (base recipe and upgrades)

Yield: 3 cups

Ingredients

  • 4 ripe avocados, skins and pits removed
  • juice of 1/2 to 1 lemon or lime (to taste)
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/2 teaspoon fresh ground white pepper
  • 1 teaspoon Tabasco
  • kosher salt, to taste

Procedure

  1. Place all ingredients into a mixing bowl. Mix together with a potato masher (or wooden spoon) until you have a uniform mixture. There will be small lumps of avocado.
  2. Season with more salt as necessary.

Note: ~ CHEVRE GUAC: add 4 ounces chevre (goat cheese) and 1/4 tsp ground nutmeg. Use lemon here, because lime tastes bad with chevre. ~ SEARED ONION GUAC: omit the shallot and add 1 small onion that you've diced and then cooked until golden brown. ~ RUBY GRAPEFRUIT GUAC: omit the lemon/lime and add 1 cup of diced red grapefruit segments - I like this one with fish. ~ CHIPOTLE GUAC: Mince a chipotle in adobo sauce and add to the guac - add more than one if you like it really hot. ~ ROASTED RED PEPPER GUAC: Fire roast and a red or yellow bell pepper (a pasilla or pobllano if you want spicy) - scrape off the black and scoop out the seeds. Dice and add to the guac. ~SEMI-TRADITIONAL GUAC: add a seeded and diced tomato or two, and some cilantro if you must...

Recipe By: Andy Broder



Grilled Chicken and Orzo Pasta Primavera Salad

Yield: 6 servings

Ingredients

  • 1 pound orzo pasta cooked according to manufacturers directions
  • 1 cup toasted pine nuts
  • 2 roasted red pepper, sliced thin
  • 1 cup pesto
  • Oven roasted tomatoes
  • 2 boneless, skinless, chicken breast
  • Olive oil
  • Salt and pepper
  • 1 recipe pesto
  • 15 roasted cherry tomatoes

Procedure

  1. Heat a grill pan over medium-high heat. Brush pan with olive oil and season chicken with salt and pepper.
  2. Cook chicken for 10 minutes on each side or the internal temperature of the chicken reaches 160 F.
  3. Allow chicken to rest for 10 minutes. Slice chicken into ½ thick slices. Place into a bowl with orzo, pine nuts, roasted peppers, oven roasted tomatoes and pesto. Mix to salad combine, season with salt and pepper to taste.

Pesto

Ingredients

  • ¾ cup extra-virgin olive oil
  • 3 cups (loosely packed) fresh basil leaves
  • 1 cup (loosely packed) fresh arugula
  • ½ cup grated pecorino Romano cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves, peeled
  • ½ teaspoon lemon zest
  • 2 tablespoon lukewarm water

Procedure

  1. Place ½ cup oil and next 6 ingredients in processor. Process to thick paste.
  2. With motor running, add remaining ¼ cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper.

Oven Roasted Cherry Tomatoes

Ingredients

  • 15 cherry tomatoes

Procedure

  1. Preheat oven to 200 degrees F.
  2. Cut the tomatoes in half and place them on a cookie sheet or pan.
  3. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 2 hours or until they become shriveled and partially dehydrated.
  4. Remove them from the oven and drizzle tomatoes with olive oil.

Recipe By: Anne-Marie Blanco



Cajun Dirty Shrimp Lettuce Wraps

Yield: 6-8 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco – or to taste
  • 2 links Andouille sausage – minced
  • 1 pound raw shrimp, peeled and deveined, and diced
  • 2 cups cooked rice
  • 12 large leaves from iceberg or green leaf lettuce

Procedure

  1. In a large bowl whisk together the oil, vinegar, salt, pepper, and Tabasco. Add the Shrimp and set aside.
  2. Heat a large skillet over medium high heat.
  3. Add the sausage and stir occasionally until it begins to brown – about 4 minutes. Add the shrimp and stir every 30 seconds (not constantly) until cooked through – about 3 minutes.
  4. Add the rice and stir for 2 minutes longer. Season to taste with salt and pepper.
  5. Transfer to a serving plate.
  6. Serve with lettuce to wrap the filling.

Recipe By: Andy Broder



Calabasitas

Yield: Serves 6-8

Ingredients

  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 2 cloves of garlic, minced
  • 1 tablespoon dried oregano
  • 2 1/2 cups diced summer squash
  • 2 1/2 cups diced zucchini
  • 3 ears of roasted corn, removed from cob
  • 3/4 cup sliced green onion
  • 3 Anaheim Chiles roasted, skin removed and seeded
  • 1 cup diced ripe Roma tomatoes
  • 1/4 cup firmly packed coarsely chopped fresh cilantro leaves
  • 1/2 cup cream
  • 1 cup pepper jack cheese, shredded
  • 1 teaspoon salt

Procedure

  1. Heat 2 Tbsp of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the garlic and oregano; sauté 2 minutes longer.
  2. Add the squash and zucchini and sauté 5 minutes longer, until softened. Add the remaining 2 Tbsp of oil with the corn, green onion, and chiles and sauté 3 minutes longer.
  3. Stir in the tomatoes, cilantro, and cream and heat through, about 5 minutes.
  4. Season with salt and stir in cheese. Serve hot or warm.

Recipe By: Anne-Marie Blanco



Quinoa Tabouli with Cucumbers, Chickpeas and Parsley

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • ½ teaspoon salt
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup scallions, chopped
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • salt and pepper to taste
  • Optional additions: chickpeas, grated carrot, chopped green, red or yellow pepper

Procedure

  1. Rinse and drain the quinoa 5 times.
  2. Place the quinoa, water and salt in a covered pot and bring to a boil.
  3. Reduce heat and simmer until the water has been absorbed (about 15 minutes).
  4. Fluff with a fork and place in a bowl.
  5. Add remaining ingredients.
  6. Season with salt and pepper.

Recipe By: Sandy Liberman



Margarita Fruit Parfait

Yield: 8 servings

Ingredients

  • 1/2 cup margarita mix
  • 2 bananas, thinly sliced
  • 1/4 cup tequila
  • 2 tablespoons orange juice concentrate
  • 3 tablespoons granulated sugar
  • 1 pint strawberries, thinly sliced
  • ½ pineapple, peeled, cored, and diced
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • zest of 2 limes

Procedure

  1. Toss the sliced bananas in 2 tablespoons of the margarita mix – to prevent browning.
  2. In a small bowl whisk together the remaining margarita mix, tequila, orange juice concentrate, and granulated sugar.
  3. In separate bowls, toss each fruit in 1/3 of the tequila/margarita mix mixture. Allow fruit to marinate in the mixture for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Beat the cream to the soft peak stage. Whisk in the powdered sugar, and continue beating until stiff peaks form.
  5. Place 1/8 of the bananas in the bottom o 8 parfait glasses. Top with 1 tablespoon whipped cream. Top with 1/8 of the kiwis and another dollop of whipped cream. Finally top with 1/8 o the strawberries and another dollop of whipped cream. Sprinkle a little lime zest on the tp as a garnish.

Recipe By: Andy Broder



Asparagus Guacamole

Yield: 6-8 servings

Ingredients

  • 2 quarts water
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 6 tomatillos, chopped
  • 2 tablespoons lemon juice
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Tabasco
  • 1/2 cup sour cream
  • 1 small tomato, seeded and cut into very small dice
  • 1 recipe fresh tortilla chips

Procedure

  1. Bring water to a boil and add asparagus. Cook for 3 to 4 minutes and remove to a colander and hold under cold running water.
  2. Place asparagus, tomatillos, lemon juice, onion, garlic, Tabasco, and sour cream into a food processor fitted with the blade attachment. Process until smooth.
  3. Season to taste with salt and pepper.
  4. Remove to serving bowl and top with diced tomato.
  5. Serve with fresh tortilla chips.

Fresh Tortilla Chips

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 fresh flour tortillas

Procedure

  1. Preheat oven to 375 F.
  2. In a small bowl mix together oil, butter, salt and pepper.
  3. Brush one side of each tortilla with oil/butter mixture.
  4. Use a pizza cutter to cut each tortilla into 12 wedges.
  5. Place tortillas, buttered side up, on sheet pans in a single layer.
  6. Bake at 375 F until golden and crisp, about 12 minutes.

Recipe By: Andy Broder



Salad of Grilled Endive, Romaine and Asparagus with Shaved Parmesan and Balsamic Syrup

Yield: 6 servings

Ingredients

  • 3 tablespoons Balsamic vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • 1/4 teaspoon freshly ground black pepper
  • kosher salt, to taste
  • 3 Belgian endives, halved lengthwise
  • 2 hearts Romaine, halved lengthwise
  • 1 pound asparagus, trimmed
  • 1/3 cup freshly grated Parmesan
  • Balsamic syrup to garnish

Procedure

  1. Combine vinegar, oil, garlic, salt and pepper. Whisk together and set aside.
  2. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes.
  3. Place on a cutting board, and cut across the leaves, making 1/2-inch ribbons.
  4. Grill the endives and asparagus in the same manner. Cut endive into thin shreds.. cut asparagus into 1-inch pieces.
  5. Add to bowl and toss with dressing.
  6. Place on serving plates and top with parmesan and a drizzle of balsamic syrup
  7. Place grilled lettuce in a bowl, add dressing and toss to coat.

Note: to make balsamic syrup place 2 cups balsamic vinegar in a small pot and boil until reduced by 3/4. Immediately transfer to a cool bowl. When cool, place in a small bottle.

Recipe By: Andy Broder



Chorizo and New Potato Salad with Queso Seco

Yield: 6-8 servings

Ingredients

  • 8 ounces chorizo
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 pound new or yellow potatoes, cut into ½-inch dice (not peeled)
  • 1 lime, juiced
  • 1/2 cup queso seco (or other crumbly Mexican cheese), crumbled

Procedure

  1. Heat a large skillet over medium heat. When hot add chorizo. Cook thoroughly, stirring occasionally.
  2. Transfer to a blender and add kosher salt, olive oil, and water. Puree.
  3. Toss potatoes in the chorizo mixture and place back in the skillet. Cook over medium heat - covered - for 15 minutes – Stirring every 5 minutes. When the potatoes begin to be fork tender remove cover and cook 5 minutes longer.
  4. When very tender, add lime juice and toss to incorporate. Transfer to a cool bowl and chill (or allow to come to room temperature.
  5. Just before serving add cheese and toss to incorporate.

Recipe By: Andy Broder



Spiced Apple and Brie Tartlets

Yield: Makes 24

Ingredients

  • 1 tablespoon butter
  • 1 shallot, minced
  • ¼ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 golden delicious, Fuji, or jonagold apples, peeled, cored, and cut into very small dice
  • 3 ounces Brie, chilled and cut into small dice
  • 1 sheet puff pastry dough

Procedure

  1. Heat a small skillet over medium high heat. When hot add butter, shallots, curry powder, pepper, salt, and brown sugar. Stir constantly for 2 minutes.
  2. Add apples and stir to coat with butter and spices. Cook for 5 minutes, stirring occasionally. Remove from heat, transfer to a large rimmed cookie sheet and spread out into a thin layer. Cool for 20 - 30 minutes.
  3. Combine cooled apples and Brie.
  4. On a floured surface roll cut pastry sheet into 24 equal-size squares. Roll each square into a larger square Preheat oven to 375 °F. Set rack to lower third of oven.
  5. 3-inches on a side.
  6. Spray a mini muffing tin with Vegetable oil spray. Line each compartment with a piece of dough. Spoon 1 teaspoon of filling onto half of the squares.
  7. Bake until light brown, about 12 - 15 minutes.
  8. Cool tins on a wire rack for 10 minutes, then remove pastries from tin and place on rack to cool completely.

Note: 00

Recipe By: Andy Broder



Mexican Wedding Cookies

Yield: 4-5 dozen

Ingredients

  • ½ cup vegetable shortening
  • ½ cup butter, softened
  • ½ cup powdered sugar
  • 1 tablespoon tequila
  • zest of 2 limes
  • 2 cups all purpose flour
  • 1 cup almonds, finely chopped
  • powdered sugar for rolling

Procedure

  1. Preheat oven to 350 °F.
  2. In a large bowl cream the shortening, butter, and sugar. Add tequila and zest and beat in.
  3. Gradually add the flour, and the fold in the almonds.
  4. Pinch off walnut-sized pieces and roll into balls. Place balls 1 inch apart on ungreased baking sheets.
  5. Bake at 350 °F from 12 to 15 minutes – until golden brown.
  6. Remove from oven and roll in powdered sugar. Transfer to racks to cool completely.

Recipe By: Andy Broder



Bacon-Wrapped Scallops with Sauvignon Blanc

Yield: 8-10 servings

Ingredients

  • 8 slices bacon
  • 1 pound Sea Scallops
  • salt and pepper
  • 2/3 cup Sauvignon Blanc
  • 2 tablespoons butter

Procedure

  1. Preheat a large skillet. When hot cook the bacon just until golden brown – not crisp.
  2. Transfer to a towel to drain. Drain Grease, but reserve the skillet.
  3. Cut each slice of bacon into 2 or 3 equal length pieces. Wrap each around a scallop, and secure with a toothpick. Sprinkle top and bottom with salt and pepper.
  4. Return the skillet to the stove – and set over medium high heat.
  5. When hot add the wine. Swirl occasionally until nearly evaporated. Add the butter. Swirl until melted and the bottom of the pan is coated.
  6. Add the scallops. Cook about 2 minutes to 3 minutes on each side. Turn only once – and do not over cook.
  7. Serve immediately.

Recipe By: Andy Broder



Fig and Proscuitto Tapanade

Yield: 24-30 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup finely minced onion or 1 shallot
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1/2 cup finely chopped dried figs
  • 3 ounces thinly sliced proscuitto, chopped

Procedure

  1. Heat a small covered skillet over medium heat.
  2. When hot add oil and onion. Stir frequently for 2-3 minutes.
  3. Add all remaining ingredients except proscuitto. Stir to incorporate.
  4. Cover and cook until figs are very soft, about 5 minutes.
  5. Remove cover and continue to cook, stirring frequently, until most of the liquid is gone, and the mixture is syrupy.
  6. Add the proscuitto and stir to incorporate.
  7. Stir occasionally for 3 or 4 minutes.

Recipe By: Andy Broder



Shrimp in Piquant Tomato Sauce

Yield: 8 appetizer servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons flour
  • 2 teaspoons paprika
  • 1 cup tomato sauce
  • 1/4 cup dry white wine
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon thyme
  • 1 teaspoon granulated sugar
  • salt and pepper
  • 1 pound raw shrimp, shelled and deveined
  • 3 green onions, thinly sliced - green part only

Procedure

  1. Heat a large skillet over medium high heat. Add the oil, onion and garlic.
  2. When onion becomes translucent, about 2 to 3 minutes, add the flour and paprika. Stir for 30 seconds and add the tomato sauce, wine, cayenne, thyme, and sugar.
  3. Season to taste with salt and pepper.
  4. Cover and simmer for 20 minutes. At this point you can cool/refrigerate the sauce for later use – or proceed to the next step.
  5. After 20 minutes add the shrimp and stir to combine. Stir thoroughly once every 30 seconds until all shrimp are cooked through – about 4–5 minutes.
  6. Add the green onions and stir just to combine.
  7. Transfer to a serving platter.

Recipe By: Andy Broder



Romaine Salad with Fresh Tomato Vinaigrette

Yield: 12 servings

Ingredients

  • 1 1/2 cups diced fresh tomatoes (about 6 roma tomatoes)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • salt to taste
  • freshly ground black pepper, to taste
  • 1/3 cup grated parmesan cheese
  • 4 hearts of romaine, halved then thinly sliced
  • 1 carrot, grated

Procedure

  1. In a blender, combine the tomatoes, vinegar, oil, salt, pepper and parmesan until the mixture is uniform.
  2. Season to taste with salt and pepper.
  3. Place the romaine and carrot in a large bowl.
  4. Add the dressing and toss to incorporate.

Recipe By: Andy Broder



Crab Cakes with Corn Relish

Yield: 6 servings

Ingredients

  • 2 large eggs well beaten
  • 1/4 cup chopped celery
  • 1/2 cup crushed saltine crackers
  • 1 Tbsp Dijon-style mustard
  • 1 tsp red hot pepper flakes
  • 1 tsp Old Bay seasoning
  • 2 tsp Worcestershire sauce
  • 2 Tbsp finely chopped parsley
  • 1/2 cup finely chopped green onion
  • salt and freshly ground pepper to taste
  • 1.5 pounds crab meat (lump preferred; remove shell and cartilage)
  • 1/2 cup fresh bread crumbs
  • 1/4 cup vegetable oil

Procedure

  1. In a large mixing bowl, combine the eggs, celery, saltines, mustard, Old bay seasoning, pepper flakes, Worcestershire sauce, parsley, green onion, salt and pepper and blend well. Gently fold in the crab meat. Divide the mixture into 12 equal portions and shape them into patties. Dredge them lightly in the bread crumbs.
  2. Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Sauté the crab cakes 2-3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately and serve with corn relish.

Corn Relish

Ingredients

  • 4 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves of garlic, minced
  • 2 1/2 cups diced summer squash
  • 2 1/2 cups diced zucchini
  • 3 ears of corn roasted and kernels
  • removed from cob
  • 3/4 cup sliced green onion
  • 3 Anaheim chili roasted and diced
  • 1 cup diced ripe tomatoes
  • 1/2 cup firmly packed coarsely chopped fresh cilantro leaves
  • 1/4 cup cream
  • 1 cup shredded pepper jack cheese
  • 1/2 tsp salt

Procedure

  1. Heat 2 Tbsp of the oil in a large skillet and sauté the onion for about 4 minutes over medium-high heat. Add the garlic and sauté 2 minutes longer.
  2. Add the squash and zucchini and sauté 5 minutes longer, until softened. Add the remaining 2 Tbsp of oil with the corn, green onion, and chiles and sauté 3 minutes longer.
  3. Stir in the tomatoes, cilantro, and cream and heat through, about 5 minutes.
  4. Season with salt and stir in cheese. Serve hot or warm.

Recipe By: Anne-Marie Blanco



Andy’s Mission Beach Farmer’s Market Salad

Yield: 20 - 24 Servings

Ingredients

  • 1 small (8-inch) seedless watermelon, cut into 1-inch dice
  • 1 cantaloupe, diced
  • 2 bunches carrots (rainbow colors if available) thinly sliced
  • 1 – 2 pounds squash blossoms (with baby zucchini attached, quartered lenghtwise
  • 2 huge bunches breakfast radishes, quartered lengthwise
  • 2 – 3 small purple onions, slivered
  • 3 Persian lemons juiced
  • 1/3 cup olive oil
  • salt and pepper to taste

Procedure

  1. Place all produce in a large bowl.
  2. In a small bowl whisk together the lemon juice and olive oil. Season to taste with salt and pepper.
  3. Drizzle over the salad and gently toss.
  4. Refrigerate for 2 – 3 hours before serving. Toss gently once or twice before serving.

Recipe By: Andy Broder



Grilled Vegetable Chopped Salad with Tomato Vinaigrette

Yield: 6 servings

Ingredients

  • 3 tablespoons Balsamic vinegar
  • 2 Roma tomatoes, seeded and diced
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon freshly ground black pepper
  • kosher salt, to taste
  • 2 hearts Romaine, halved lengthwise
  • 5 zucchini (and/or yellow squash), halved lengthwise
  • 2 red bell peppers, halved and seeded
  • 1 pound asparagus, trimmed

Procedure

  1. In a blender, puree tomatoes,vinegar, oil, garlic, salt and pepper. Set aside.
  2. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes. Then grill the zucchini, slice, followed by the peppers and asparagus.
  3. Cut all the grilled veggies into very thin slices.
  4. Grill the endives and asparagus in the same manner.
  5. Add to bowl and toss with dressing.

Recipe By: Andy Broder



Tofu Marsala

Yield: 4 servings

Ingredients

  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound extra-firm tofu (that has been drained, pressed to remove water, then cut into 1/2" slices and halved into triangles)
  • 4 tablespoons extra-virgin olive oil
  • 2 large shallots, minced
  • 1 teaspoon dried thyme
  • 3/4# sliced cremini mushroom
  • 1/2 cup dry Marsala wine
  • 1 cup vegetable broth
  • 2 teaspoons arrowroot (or corn starch)
  • 1 tablespoon tomato paste

Procedure

  1. Preheat oven to 275°F.
  2. Combine cornstarch, flour, salt and pepper and place on a dinner plate. Pat tofu dry and dredge in the mixture.
  3. Heat 3/4 of the olive oil in a large nonstick skillet over medium-high heat. Cook the coated tofu until it is crispy and golden, about 3 minutes per side. (Add more olive oil if necessary.)
  4. Place the tofu on a baking sheet keep warm in the oven while you make the sauce.
  5. Add the remaining tablespoon of oil, shallots and thyme to the same pan. Reduce heat to medium and cookuntil the shallots are slightly soft and brown. Add mushrooms and cook until tender . Stir in Marsala and simmer for 1 minute.
  6. Whisk the arrowroot with the vegetable broth and tomato paste, then stir into the mushrooms. Simmer until the sauce is thick, 5 minutes.
  7. Spoon the hot sauce over the tofu and serve.

Recipe By: Sandy Liberman



21st Century Tabouli with Kale, Quinoa and Green Tea Essence

Yield: 4 servings

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • ½ teaspoon salt
  • 1 tablespoon fresh mint, chopped
  • 1 small bunch kale, stems and spine removed, chopped into small dice
  • 2 green tea bags
  • 1 quart water
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup scallions, chopped
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 1 can garbanzo beans, drained
  • salt and pepper to taste
  • Optional additions: grated carrot, chopped green, red or yellow pepper, parsley

Procedure

  1. Rinse and drain the quinoa 5 times.
  2. Place the quinoa, water and salt in a covered pot and bring to a boil.
  3. Reduce heat and simmer until the water has been absorbed (about 15 minutes).
  4. Fluff with a fork and place in a bowl.
  5. Boil the quart of water and steep tea bags for 5 minutes.
  6. Blanch the kale, then move to ice bath to cool.
  7. Mix kale and remaining ingredients with quinoa.
  8. Season with salt and pepper.

Recipe By: Sandy Liberman



Cranberry and White Chocolate Shortbread Empanadas

Yield: 5 dozen

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Marsala wine
  • 8 ounces white chocolate, chopped
  • 1 cup dried cranberries

Procedure

  1. Preheat oven to 350 F.
  2. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  3. In the measuring cup, whisk together the egg and Marsala wine. Add the Marsala mixture to the flour mixture and stir with a wooden spoon until a dough forms. Then knead with your hands until smooth and shiny. Let the dough rest for 15–30 minutes.
  4. While dough rests, combine chocolate and cranberries in a food processor fitted with the blade attachment.
  5. Break off a piece of dough that, when rolled into a ball, measures 7/8-inch to 1-inch in diameter. Roll all dough into balls that are the same size.
  6. Press each piece of dough between your palms to FORM A FLYING-SAUCER-SHAPED DISC.
  7. Lightly coat a disc with flour and use a rolling pin to roll into a 4-inch circle.
  8. Place a teaspoon of the cranberry chocolate mixture in the center of the circle. Fold the circle in half. Press to seal. Fold the edge of the half-round side toward the flt edge – make a lip about 1/8-inch wide. Twist the corners and form a crescent.
  9. Place on a parchment-lined baking sheet. Repeat with remaining dough.
  10. Bake at 375 F until golden brown, about 12-15 minutes.

Recipe By: Andy Broder



Fig and Shallot Tapanade

Yield: 24-30 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup finely minced shallot
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1/2 cup finely chopped dried figs
  • 3 ounces thinly sliced proscuitto, chopped

Procedure

  1. Heat a small covered skillet over medium heat.
  2. When hot add oil and onion. Stir frequently for 2-3 minutes.
  3. Add all remaining ingredients except proscuitto. Stir to incorporate.
  4. Cover and cook until figs are very soft, about 5 minutes.
  5. Remove cover and continue to cook, stirring frequently, until most of the liquid is gone, and the mixture is syrupy.
  6. Add the proscuitto and stir to incorporate.
  7. Stir occasionally for 3 or 4 minutes.

Recipe By: Andy Broder



Grilled Romaine, Endive and Kale Salad with Roasted Tomato Vinaigrette

Yield: 6 servings

Ingredients

  • 3 tablespoons Balsamic vinegar
  • 2 Roma tomatoes, seeded and diced
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon freshly ground black pepper
  • kosher salt, to taste
  • 2 hearts Romaine, halved lengthwise
  • 2 endives, halved
  • 1/2 bunch kale

Procedure

  1. Preheat oven to 375F.
  2. Cut tomatoes in half and roast in oven for 20 minutes.
  3. In a blender, puree tomatoes,vinegar, oil, garlic, salt and pepper. Set aside.
  4. Place the romaine cut side down on a hot grill. Cook until grill marks appear on the cut side, 2 to 4 minutes. Then grill the kale and endive.
  5. Cut all the grilled veggies into very thin slices.
  6. Add to bowl and toss with dressing.

Recipe By: Andy Broder



Fresh Tomato Vinaigrette

Yield: 2 cups

Ingredients

  • 1.5 cups diced fresh tomatoes (about 6 roma tomatoes)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • salt to taste
  • freshly ground black pepper, to taste

Procedure

  1. Combine all ingredients in a blender. Refrigerate up to 2 days.

Note: For a southwest flavor add a chipotle pepper.

Recipe By: Andy Broder



Individual Chocolate Cheesecakes

Yield: 20-24

Ingredients

  • 2 sheets puff pastry dough (available in the freezer case of most grocery stores)
  • 10 ounces dark chocolate, roughly chopped
  • 1/2 cup heavy cream
  • 16 ounces cream cheese
  • 1 can sweetened condensed milk (10.5 ounces)
  • 3 eggs, beaten

Procedure

  1. Preheat oven to 400 F.
  2. Spray 2 muffin pans with vegetable oil spray.
  3. Cut each piece of pastry into 12 equal size squares. With a little flour on the work surface roll each piece of dough into a 5-inch square. Line each space in the muffing tin with a square of dough.
  4. Heat chocolate on the defrost setting in the microwave - just until melted. Stir in the cream until well incorporated.
  5. Place remaining ingredients into a food processor fitted with the blade attachment. Process until the mixture is smooth and uniform, about 2 minutes. Add the chocolate and beat until thoroughly incorporated
  6. Pour filling into the prepared crusts and bake in 400 °F oven for 15–18 minutes. When crusts are golden cheesecakes are done. Cool 15 minutes and remove from tins.

Recipe By: Andy Broder



White Asparagus and Baby Carrots, with Dill

Yield: 4 servings

Ingredients

  • 2 tablespoons butter
  • 6 baby carrots, quartered lengthwise (yellow or red carrots if available)
  • 12 stalks white asparagus, halved lengthwise
  • 3 tablespoons chopped fresh dill
  • salt and pepper, to taste

Procedure

  1. Heat a large skillet over medium heat. When hot add butter and the carrots. Cook for 3 - 4 minutes, stirring occasionally.
  2. Add all remaining ingredients and cook 2 – 3 minutes longer.

Note: If the carrots came with the greens attached you can sauté the greens in butter or olive oil for a few minutes and serve the asparagus and carrots on a bed of the greens.

Recipe By: Andy Broder



Braised Celery Gratin

Yield: 4-6 servings

Ingredients

  • 2 tablespoons butter
  • 1 leek, white and light green part only, minced
  • 12 stalks of celery
  • 14 ounce can chicken or vegetable stock
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 3 ounces Gruyere (or Swiss) Cheese, grated
  • 1/3 cup all purpose flour
  • 1/4 cup granulated sugar

Procedure

  1. Heat a small Dutch oven (or stove-to-oven casserole dish) over medium heat. When hot add the butter and leek. Cook, stirring occasionally, until the leek is soft and begins to brown, about 8 – 10 minutes.
  2. While the leek cooks, trim the celery. Cut the stalks in half to form approximately 6-inch lengths. Cut these half lengthwise.
  3. Add the celery and stock and black pepper to the pot and jiggle and stir to evenly distribute. Continue to cook over medium heat until nearly all of the liquid has evaporated. Preheat oven to 350 F.
  4. In a small bowl combine the remaining butter, cheese, flour and sugar. When the liquid has nearly evaporated sprinkle this mixture over the celery and place the whole pot into the oven. Bake until the top is golden brown, about 15 minutes.

Recipe By: Andy Broder



Red, White, and Blue Bread Pudding Cobbler

Yield: 8 - 10 servings

Ingredients

  • 6 slices dense white bread, quartered
  • 2 cups almond milk (any milk will work)
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup ground almonds
  • 1/2 cup all purpose flour
  • 1 pint blackberries
  • 1 pint strawberries

Procedure

  1. Preheat oven to 350 F.
  2. Arrange bread in concentric circles inside a 10-inch round baking dish
  3. Pour the almond milk gently over the top.
  4. In a small bowl use a fork to combine the butter, sugar, almonds, and flour until uniformly mixed and crumbly.
  5. Distribute 2/3 of the crumb mixture on top of the bread.
  6. Next, arrange the berries on top of the bread.
  7. Top with remaining crumb topping.
  8. Bake for 45 minutes.
  9. Allow the dessert to cool for at least an hour before serving. (Can be made a day ahead and served chilled).

Recipe By: Andy Broder



Roasted Tomato and Blue Cheese Po-Boy Sandwich

Yield: 6 servings

Ingredients

  • 1 baguette (French or sourdough bread)
  • 8 ounces Roquefort cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons butter
  • 1/4 cup pine nuts
  • 1 shallot, minced
  • 1 recipe oven roasted tomatoes, see note below

Procedure

  1. Heat a small skillet over medium heat. Add the butter and minced shallot. Stir often for 3 minutes. Add the pine nuts and stir until they turn golden brown. Remove from heat.
  2. In a small bowl blend the Roquefort and cream cheese with a fork.
  3. Cut the baguette in half lengthwise. Spread the Roquefort mixture on both sides of the baguette. Top one side of the baguette with the tomatoes.
  4. Sprinkle the tomatoes with the nuts and shallots.
  5. Fold the top of the baguette over, and press down.
  6. Cut into triangles or slices to serve.

Note: OVEN ROASTED TOMATOES: Cut 8 Roma tomatoes in half, lengthwise, and remove seeds. Place in a bowl, and drizzle with 3 tablespoons olive oil. Toss to coat. Place on a baking sheet, cut side up. Sprinkle with salt and pepper. Sprinkle with 1 teaspoon sugar. Bake at 250 degrees for 3 to 4 hours. Store in the refrigerator up to 4 days in a sealed container.

Recipe By: Andy Broder



Fresh Tomato Dressing

Yield: 4 servings

Ingredients

  • 2 roma tomatoes, seeded and roughly chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 shallot, roughly chopped
  • 1 clove garlic
  • 1 teaspoon sugar

Procedure

  1. Place tomatoes, olive oil, vinegar, shallot, garlic, and brown sugar in the bowl of a food processor fitted with the blade attachment. Puree.

Recipe By: Andy Broder



Caprese Salad with Italian Tuna

Yield: 2 servings

Ingredients

  • 2 Roma Tomatoes, thinly sliced
  • olive oil
  • salt
  • pepper
  • 1 can Italian Tuna packed in olive oil
  • 1 tbsp fresh lemon juice
  • 4 ounces fresh mozzarella

Procedure

  1. Layer two plates with the sliced tomatoes.
  2. Drizzle the tomatoes with olive oil and season salt and pepper.
  3. In a small bowl season the tuna with salt and pepper.
  4. Mound the tuna on the tomatoes drizzle with a little fresh squeezed lemon juice.
  5. Top with the fresh mozzarella.

Recipe By: Andy Broder



Caprese Salad with Canadian Bacon

Yield: 4 servings

Ingredients

  • 6 ounces Canadian bacon
  • 6 Roma Tomatoes, diced - about 1 1/2 cups
  • 1/3 cup liquid from fresh mozzarella package
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • salt and pepper, to taste
  • 8 ounces fresh mozzarella, diced

Procedure

  1. Heat a skillet, sear the Canadian bacon over medium heat until browned on both sides. Dice the bacon.
  2. While the bacon cooks whisk together the liquid from the mozzarella, olive oil, Dijon mustard, and garlic. Season to taste with salt and pepper.
  3. Toss all the ingredients in the dressing as serve immediately.

Recipe By: Andy Broder



Caprese Salad with Three Olives

Yield: 4 servings

Kalamata and Green olives, plus olive oil make this a rich and full-bodied Caprese Salad.

Ingredients

  • 1/4 cup kalamata olives, pitted and chopped
  • 1/4 cup green olives, pitted and chopped
  • 1/2 shallot, minced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry or balsamic vinegar
  • salt and pepper, to taste
  • 4 Roma Tomatoes, diced - about 1 1/2 cups
  • 8 ounces fresh mozzarella, diced

Procedure

  1. In a medium bowl thoroughly combine the olives, olive oil, vinegar, shallot.
  2. Season to taste with salt and pepper.
  3. Add tomatoes and mozzarella. Toss to combine.

Recipe By: Andy Broder



Caprese Salad with Kale and Yellow Tomatoes

Yield: 4 servings

Kalamata and Green olives, plus olive oil make this a rich and full-bodied Caprese Salad.

Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/2 bunch kale, cut into thin ribbons (chiffonade)
  • 1 cup diced yellow tomatoes (about 2 medium)
  • 6 ounces fresh mozzarella, diced
  • 6 - 8 large basil leaves, cut into ribbons

Procedure

  1. In a medium bowl whisk together the vinegar and oil. Season to taste with salt and pepper.
  2. Add the kale and toss.
  3. While kale marinates dice the tomatoes and mozzarella. Cut the basil.
  4. Add the tomatoes, cheese, and basil to the salad and toss to combine

Recipe By: Andy Broder



Baked Persimmons

Yield: 1 serving

Persimmons bake just like apples - and you can get creative with the fillings - but I think simple is best. I like raisins, dried cranberries and white chocolate chips, mixed dried fruits

Ingredients

  • 1 Fuyu persimmon
  • 2 tablespoons filling of choice

Procedure

  1. Preheat oven to 350 F.
  2. Remove green leaf from top of persimmon. Use a melon baller to hollow out the persimmon - make a well about an inch across and an inch deep.
  3. Pack the hollowed out space with filling of choice. The filling should mound up about 1/3 inch above the persimmon.
  4. Bake in the preheated oven until the persimmon is soft, about 35 minutes. It will give when touched, but won't be as soft as a baked apple.
  5. Serve warm.

Recipe By: Andy Broder



Persimmon Cookies

Yield: 5 dozen

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Marsala wine
  • 1/3 cup granulated sugar
  • 1/3 all purpose flour
  • 1 teaspoon allspice
  • 2 persimmons, finely grated
  • 3 tablespoons butter, melted

Procedure

  1. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  2. In the measuring cup, whisk together the egg and Marsala wine. Add the Marsala mixture and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny. Allow dough to rest while making the topping.
  3. Preheat oven to 350 °F
  4. Whisk together flour sugar and allspice.
  5. Add grated persimmons and melted butter. Stir until ingredients are thoroughly combined.
  6. Divide the dough into 2 pieces. Roll out half on a floured surface, to a thickness of 1/4 inch or a little thinner. Cut out shapes with cookie cutters.
  7. Set cookies on a parchment-lined baking sheet (or a lightly greased baking sheet). Spread a little of the persimmon mixture on top.
  8. Repeat with remaining dough.
  9. Bake in preheated oven until golden brown, about 11- 14 minutes.
  10. Cool on a rack.

Note: Variation: for the topping omit the butter and use 1/3 cup grated parmesan cheese instead, and use nutmeg instead of allspice.

Recipe By: Andy Broder



Pomelo Salad

Yield: 4 servings

Ingredients

  • 1 pumelo, peeled, cut to remove membrane, and diced
  • 1/4 cup pomegranate seeds
  • 1 cup pea shoots, roughly chopped
  • 4 small roasted beets, diced
  • 1/2 cup raw pecan halves
  • 1 large apple, quartered, cored and thinly sliced
  • 1/4 cup slivered red onion
  • 4 cups arugula, chopped
  • 3 tablespoons olive oil
  • salt and pepper to taste

Procedure

  1. To get pith and membrane-free pumelo slice a layer off the top and bottom. Slice deep enough so that you see the fruit. Set the pumelo on a cutting board and slice off the skin and white pith from top to bottom. Use a sawing motion. When all the skin is off cut the segments out by slicing along the white line that separates the segments - slicing toward the center of the fruit. After each wedge has been removed you'll be left with a skeleton made of membrane.
  2. Squeeze the juice out of the membrane into a bowl, then discard the membrane.
  3. Add all remaining ingredients except salt and pepper and toss. to combine.
  4. Season with salt and pepper to taste.

Recipe By: Andy Broder



Spaghetti Squash with Roasted Tomatoes

Yield: 2 to 3 dinner portions, 6 - 8 side dish portions

A recipe for simple dinner or tasty side dish.

Ingredients

  • 1 spaghetti squash, about 2 pounds
  • olive oil, for brushing
  • 1 pint cherry tomatoes
  • 1 shallot, julienne cut
  • 3 tablespoons Meyer lemon olive oil, split (any olive oil will work)
  • salt and pepper to taste
  • Grated cheese of choice, optional

Procedure

  1. Preheat oven to 375 F.
  2. Halve the spaghetti squash lengthwise. Scoop out the seeds, and discard. Brush the inside of each half with a little olive oil. Place cut side down on a baking dish and cook until very tender and somewhat browned, about 40 minutes.
  3. Halve the cherry tomatoes. In a small oven-proof dish combine the tomatoes, shallot, and half the olive oil. Season to taste with salt and pepper. Place in the oven with the squash for 15 minutes. The tomatoes should brown a little.
  4. When the squash is tender use a fork to remove the squash from the skin. This will shred it into spaghetti.
  5. In a large bowl combine the squash, cooked tomatoes, and remaining oil. Season to taste with salt and pepper.
  6. Transfer to bowls and top with grated cheese if desired

Recipe By: Andy Broder



Pea Shoot Salad

Yield: 4 servings

Ingredients

  • 4 cups roughly chopped pea shoots (1 box at Trader Joe's)
  • 4 ounces smoked salmon, roughly choped
  • 2 medium tomatoes, seeded and diced
  • 1 small lemon (Meyer preferred), juiced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Procedure

  1. Combine shoots, salmon and tomatoes in a bowl.
  2. Drizzle with half of the lemon juice and olive oil. Season with salt and pepper. Taste and add more lemon juice if desired.

Recipe By: Andy Broder



Watercress Salad with Blood Oranges and Heirloom Tomatoes

Yield: 4 servings

Ingredients

  • 1 bunch watercress, roughly chopped - about 3 cups
  • 2 blood oranges, segmented and chopped (any orange will work)
  • 2 heirloom tomatoes, seeded and diced
  • 3 tablespoons olive oil
  • salt and pepper to taste

Procedure

  1. In a mixing bowl combine the watercress, 2/3 of the orange segments, and the tomatoes.
  2. Place remaining blood orange segments and oil in a mini food processor or a blender. Puree and season with salt and pepper.
  3. Pour over salad and toss to combine.

Recipe By: Andy Broder



Parsley and Rice Noodle Salad

Yield: 4 servings

Ingredients

  • 4 cups cooked and chilled rice or tapioca noodles
  • 1 cup chopped flat leaf parsley
  • 1 red bell pepper, cut into thin slivers
  • 1/4 cup dried apricots, cut into slivers
  • 1/4 cup thinly sliced red onion (or one small shallot)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • salt and pepper to taste

Procedure

  1. After cooking the rice noodles chill them under cold running water. Roughly chop the noodles and place in a bowl.
  2. Add remaining ingredients and toss to combine.
  3. Season to taste with salt and pepper.

Recipe By: Andy Broder



Andy's Spring Beet Salad

Yield: Serves 2

Ingredients

  • 2 small red beets, about 1 1/2 inches in diameter, peeled and thinly sliced
  • 2 small gold beets, about 1 1/2 inches in diameter, peeled and thinly sliced
  • 2 green onions, white part only, cut into matchsticks
  • 3 tablespoons pistachios, roughly chopped
  • extra virgen olive oil - to drizzle
  • Salt and Pepper, to taste

Procedure

  1. Arrange Beets on a plate.
  2. Top with the green onions and pistachios.
  3. Drizzle with olive oil.
  4. Season with salt and pepper.

Note: Variations...Add thinly sliced apples to the recipe, so that you have a 50-50 ratio of beets to apples.

Recipe By: Andy Broder



Fresh Fish Cakes on Baby Greens with Tomato Vinaigrette

Ingredients

  • 1 lb red snapper or tilapia filets, cut into 1-inch chunks
  • 2 eggs, slightly beaten
  • 1/2 cup grated pepper jack cheese
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black peppers
  • cornmeal for dusting, about 1 cup
  • 2-3 tablespoons olive oil, for frying

Procedure

  1. Place the fish into a food processor fitted with the blade attachment. Pulse 4 or 5 times. Do not overprocess.
  2. Add the eggs, cheese, bread crumbs, salt and pepper.
  3. Pulse a few more times until it is the consistency of ground beef.
  4. Sprinkle a cookie sheet with a thin layer of cornmeal.
  5. Form the fish into patties with a portion scoop,
  6. Turn out onto cornmeal and sprinkle tops with a little cornmeal.
  7. Lightly press down on each patty.
  8. Preheat a large skillet or griddle over medium high heat.
  9. Brush a thin layer of oil onto pan.
  10. Top with fish cakes, leaving 1 inch between cakes.
  11. Cook the cakes, turning only once.
  12. Place on paper towels to drain excess oil.

Fresh Tomato Vinaigrette

Yield: 2 cups

Ingredients

  • 1.5 cups diced fresh tomatoes (about 6 roma tomatoes)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic or red wine vinegar
  • salt to taste
  • freshly ground black pepper, to taste

Procedure

  1. Combine all ingredients in a blender. Refrigerate up to 2 days.

Note: For a southwest flavor add a chipotle pepper.

Recipe By: Andy Broder



Quick-Roasted Eggplant

Yield: 4 servings

Ingredients

  • 2 Japanese Eggplants, top removed and cut lengthwise into 1/4-inch thick slices
  • Olive oil for brushing
  • salt and pepper, to taste

Procedure

  1. Preheat oven to 375F.
  2. Place sliced eggplant on a parchment or foil lined baking sheet. Brush both sides lightly with olive oil.
  3. Season the top with salt and pepper to taste.
  4. Bake in the preheated oven until the eggplant is golden brown.

Note: Japanese eggplant is bright purple, long and slender, and tends to have less seeds than its larger dark purple cousin. THAI EGGPLANT is small and round, ranging in size from ping-pong ball to pool ball. I roast them whole after tossing in a little olive oil, salt, and pepper.

Recipe By: Andy Broder



Simple Babaganoush

Yield: 2 cups

Ingredients

  • 1 large eggplant
  • 2 cloves garlic, minced
  • fresh lemon juice, to taste, about 2 - 3 tablespoons
  • 2 tablespoons tahini
  • 1/2 teaspoon salt, or to taste - smoked salt if available
  • 1/4 teaspoon pepper, or to taste
  • dash cayenne
  • olive oil, 2 - 4 tablespoons

Procedure

  1. Preheat oven to 400 F.
  2. Pierce the eggplant in several places with a fork. Place on a parchment-lined baking sheet and bake until very soft when pierced with a knife, 40 to 50 minutes. The eggplant should look like a huge raisin.
  3. Remove from the oven, cool slightly, and cut in half. Scoop out the pulp into a mixing bowl. Cut through the eggplant with a knife, so that the pieces are no longer than half an inch.
  4. Add remaining ingredients except olive oil and toss to combine. Add olive oil, and toss. The babaganoush should hold its shape, so add the oil a tablespoon at a time so you can stop before the mixture is runny.
  5. Season to taste with salt and pepper.
  6. Serve with flatbread.

Recipe By: Andy Broder



Guacamole 2013 (base recipe and upgrades)

Yield: 1 1/2 cups

Ingredients

  • 2 ripe avocados, skins and pits removed
  • salt and pepper to taste

Procedure

  1. Place all ingredients into a mixing bowl. Mix together with a potato masher (or wooden spoon) until you have a uniform mixture. There will be small lumps of avocado.
  2. Season with salt and pepper to taste

Note: - . -GUACAMOLE WITH CHOPPED PEPPADEWS … 5 - 6 peppadews, minced, 4 dried apricots, minced, 3 tablespoons sunflower seeds, 2 tablespoons minced shallot, 2 tablespoons minced pasilla chile, - . -GUACAMOLE WITH HEIRLOOM TOMATOES AND RADISH SPROUTS … 1/3 cup small dice tomato, seeded, 1/4 cup radish sprouts, 2 tablespoons minced shallot, 1 tablespoon lemon juice, plus some crushed tortilla chips for salt and crunch- . -GUACAMOLE WITH RED WALNUTS AND FETA … 1/4 cup red walnuts, shopped, ¼ cup crumbled feta, 1 tablespoon lemon juice- . -GUACAMOLE WITH RED PEPPERS AND PARMESAN CRISPS … 1/4 cup roasted red peppers, minced; 1/4 cup crisped parmesan, 1 tablespoon lemon juice. To crisp parmesan place on a parchment-lined baking sheet and into a 375F oven for about 4 to 5

Recipe By: Andy Broder



Quinoa with Peaches and Caramelized Leeks

Yield: 8 - 10 servings

Ingredients

  • 2 cups quinoa
  • 4 cups water
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 large or 2 small leeks, white and light green parts only, halved and thinly sliced across the grain
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 3 tablespoons brown sugar
  • 3 large peaches, skins removed and cut into 1/2-inch dice
  • salt and pepper to taste

Procedure

  1. Rinse and drain the quinoa 5 times.
  2. Place the quinoa, water and salt in a covered pot and bring to a boil.
  3. Reduce heat and simmer until the water has been absorbed (about 15 minutes).
  4. Fluff with a fork and place in a bowl.
  5. While the quinoa cooks heat a skillet over medium heat. When hot add oil and leeks. Cook until leeks begin to brown, about 8 - 10 minutes.
  6. Add garlic and raisins to the skillet and stir constantly for 90 seconds.
  7. Add all remaining ingredients and cook 2 - 3 minutes longer.
  8. Combine the mixture in the skillet with the quinoa, and season to taste with salt and pepper.

Recipe By: Andy Broder



Fiddlehead Ferns in Pumpkinseed Butter - works with asparagus

Yield: serves 4

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons pumpkinseed butter
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces fiddlehead ferns, or green beans, or asparagus

Procedure

  1. Heat a large skillet over medium heat. When hot add all ingredients except the fiddleheads.
  2. Stir constantly until ingredients are bubbling. Add fiddleheads and sitr to incorporate.
  3. Cook for 4 minutes, stirring every 60 seconds. Green beans and asparagus will take a little longer.
  4. Serve immediately.

Recipe By: Andy Broder



Orange and Avocado Salad

Yield: 4 servings

Ingredients

  • 2 oranges, peeled, segmented, and diced
  • 2 avocados, diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/4 teaspoon black pepper

Procedure

  1. Place all ingredients into a mixing bowl.
  2. Gently toss to combine.

Recipe By: Andy Broder



Andy's Fresh Orange Vinaigrette

Yield: 1/2 cup

Ingredients

  • 2 teaspoons cider vinegar
  • 1/4 cup olive oil
  • 1 orange, peel, pith and membrane removed - orange supremes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure

  1. Combine all ingredients in a blender. Add more salt or pepper to taste.

Note: Goes well drizzled on fish or grilled shrimp, as well as on salad greens.

Recipe By: Andy Broder



Butter Bean Hummus with Pepperoncinis

Yield: 2 1/2 cups

Ingredients

  • 1 can butter beans, drained and rinsed
  • 1/4 to 1/3 cup pepperoncinis (to taste) drained and minced
  • 3 tablespoons small diced red onion or shallot
  • 1/4 cup olive oil
  • 2 tablespoons tahini
  • Salt and pepper to taste

Procedure

  1. Place all ingredients into a food processor fitted with the blade attachment process until you have a uniform mixture.
  2. If the mixture is too thick thin with a little water. For a richer hummus thin with a drizzle of olive oil.
  3. Season to taste with salt and pepper.
  4. Garnish with a sprinkle of minced peperoncini peppers

Note: You can use cannellini beans as a substitute for butter beans. For a milder hummus use roasted red peppers instead of pepperoncinis.

Recipe By: Andy Broder



Roasted Corn Hummus

Yield: 2 1/2 cups

Ingredients

  • 3 ears sweet corn
  • 2 pasilla chilies
  • 3 tablespoons small diced red onion or shallot
  • 1 tablespoon chili paste - or other hot sauce (optional)
  • 1/4 cup olive oil
  • Salt and pepper to taste

Procedure

  1. Lightly roast corn and pasillas. You can grill the corn/chilies, hold them over the element of a gas stove, or use a broiler.
  2. Place the grilled corn into a food processor fitted with the blade attachment process until most kernels have been broken down.
  3. Remove stem and seeds from the grilled pasillas and roughly chop. Add pasilla, shallot, and chili paste to processor. Process for 30 seconds. Drizzle olive oil through the feed tube while processing.
  4. Season to taste with salt and pepper.

Recipe By: Andy Broder



Butter-Roasted Peaches

Yield: serves 4

Ingredients

  • 4 large peaches, peeled, pitted, and sliced
  • 3 tablespoons melted butter
  • 1/4 cup sugar
  • pinch salt

Procedure

  1. Preheat oven to 375 F.
  2. In an oven-proof baking dish toss all ingredients to thoroughly combine.
  3. Spread in an even layer in the dish and place into the preheated oven until the peaches have begun to brown, about 25 - 30 minutes.
  4. Serve alone, on ice cream, or with a dollop of sour cream.

Recipe By: Andy Broder



Chorizo Stuffed Dates

Yield: 36 pieces

Ingredients

  • 1/2 pound chorizo
  • 1/3 cup bread crumbs
  • 36 pitted dates
  • 36 toothpicks, soaked in water for at least 20 minutes

Procedure

  1. Preheat oven to 375 F.
  2. Heat a medium skillet over medium high heat. Add the chorizo and cook thoroughly for 5 minutes. Stir several times a minute.
  3. Transfer the chorizo to a cool bowl and stir in the bread crumbs.
  4. Use a paring knife to make a lengthwise slice down one side of each date. You should end up with dates that you can open up, somewhat like a book.
  5. Spoon ½ teaspoon chorizo into each date.
  6. Secure with a pre-soaked toothpick.
  7. Spread out on a baking sheet and bake at 375 F until some of the dates begin to blister, about 12-15 minutes.
  8. Serve hot or warm.

Recipe By: Andy Broder



Brown Rice Salad with Peaches and Caramelized Leeks

Yield: 8 - 10 servings

Ingredients

  • 4 quarts water
  • 2 cups brown rice
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 large or 2 small leeks, white and light green parts only, halved and thinly sliced across the grain
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • 3 tablespoons brown sugar
  • 3 large peaches, skins removed and cut into 1/2-inch dice
  • salt and pepper to taste

Procedure

  1. Bring the water to a boil in a covered pot over high heat.
  2. Add the brown rice and and salt and as soon as the water returns to a boil reduce to medium and cook uncovered until rice is tender, about 25 minutes.
  3. Drain in a colander and rinse with cool water.
  4. Fluff with a fork and place in a bowl.
  5. While the rice cooks heat a skillet over medium heat. When hot add oil and leeks. Cook until leeks begin to brown, about 8 - 10 minutes.
  6. Add garlic and raisins to the skillet and stir constantly for 90 seconds.
  7. Add all remaining ingredients and cook 2 - 3 minutes longer.
  8. Combine the mixture in the skillet with the rice, and season to taste with salt and pepper.

Recipe By: Andy Broder