Cook barley to package directions.
At the last 10 minutes of cook time mix in the frozen vegetables. Add some more water if needed.
Mix in the pesto before serving.
Pre heat oven to 425˚F with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.
Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.
While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.
Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.
Cook Acini de Pepe to package directions. Drain and set aside, reserving 1 cup of cooking liquid.
While the pasta is cooking, add the olive oil to a large skillet and sauté the onions a few minutes over medium heat until soft and fragrant. Add the garlic, cook another minute.
Add the wine, stir, then the broccoli. Cook a few minutes until the broccoli turns bright green, add a splash or two of pasta cooking liquid to speed things up. Add the shrimp, stir all the ingredients together. Season to taste with salt and pepper flakes. Cook for a few minutes until shrimp is hot.
Add the cooked Acini de Pepe to the skillet and toss with the shrimp mixture. Cook until everything is hot. Serve with parmesan cheese.
Preheat oven to 350˚F with the rack in the middle. Grease a 9-inch round cake pan with butter & parchment to line the bottom.
Assemble the streusel topping. In a medium bowl mix together the flour, oats, sugar and salt. Rub the butter into the flour mixture until the streusel resembles coarse breadcrumbs. Store in the fridge until ready to use.
For the cake: Using a stand mixer & paddle attachment, cream the butter and granulated sugar on medium-high speed until light & fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. With a rubber spatula, fold the dry ingredients into the wet along with the milk.
Transfer the batter to the prepared pan. Layer the apples over the top, then sprinkle the streusel over the apples.
Bake the cake for 60 to 70 minutes. The top should be golden brown and crisp. A toothpick inserted into the middle of the cake should come out virtually crumb free. Remove from the oven, let cake cool a bit before flipping it onto a cooling rack or cake platter.
Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.
Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Let the phyllo dough thaw if you have not already.
Place the sliced almonds in a dry skillet over medium heat, mix often and toast until the nuts are golden fragrant, about 5 minutes. Watch carefully as the almonds can burn easily. Transfer nuts to a heat safe bowl to cool.
Pulse the toasted almonds with the granulated sugar in a food processor until the mixture resembles fine breadcrumbs. The sugar will help prevent the nuts from turning into almond butter. Add the 6oz melted butter, almond meal, the whole egg, powdered sugar and cinnamon to the food processor, keeping almond/sugar in the bowl. Process until the mixture is well combined, scraping down the edges as needed.
Grease the 12 inch cast iron skillet with butter. Unroll the phyllo dough, place on a large clean work surface. Have the 1 cup melted butter handy. While you are working, keep the stack of unrolled phyllo dough lightly covered with a clean damp cloth or plastic wrap to prevent it from drying out. Carefully take one sheet of the phyllo dough and place it longways in front of you. Lightly brush with a layer of the melted butter. Continue to layer in this way with two more sheets, brushing butter in between each layer and on the top most layer.
Roll a golf ball sized piece of the almond mixture in your hands until you have a 1/2 inch snake. Piece the snakes together until they are long enough to fit the entire length of the stacked phyllo sheets. Place the almond snake at the edge of the phyllo dough, lay the snakes across the dough so they fit end to end. Starting at the side closest to you, roll the dough until you have a long coil. Continue to make these coils in the same way until you have enough to make a single layer in the skillet. They will resemble cinnamon buns. Place the coils in the skillet, they can and will touch.
Brush the tops of the pastries with the egg yolk wash. Bake for about 30 minutes or until crisp and golden brown. Gently heat the honey and the 1 tbsp of orange flower water, drizzle it over the pastry. Serve warm or at room temperature.
Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.
While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.
Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.
Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.
Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.
Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.
Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.
You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.
This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.
Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.
Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)
Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.
Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.
Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.
Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.
Preheat the grill to medium high and follow the directions above.
Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.
Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.
Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.
If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.
Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.
Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.
Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.
This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.
Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.
Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.
