Trout Mousse Crostini - Makes 10

Trout Mousse Crostini - Serves 10

Adapted from the Washington Post

INGREDIENTS

Mousse

• One 3-oz canned trout, drained (may substitute canned salmon) 
• 2-oz plain cream cheese, or 3 wedges of Laughing Cow Cheese
• 1 tbsp mayonnaise
• 1 tbsp capers in jar with brine, drained
• 2 tsp chopped fresh dill, or sub 1 tsp dried
• 1/2 tsp hot sauce or crushed pepper in oil
• 1/4 tsp freshly ground black pepper
• Finely grated zest of 1 lemon, or 6-8 drops of juice from a thin wedge of lemon 

Make the mousse: 

1. In a food processor, combine the trout, cream cheese, mayonnaise, capers, dill, hot sauce, pepper and lemon zest and process until fully incorporated. You should get about 3/4 cup. 
2. Transfer the mousse to a bowl with a lid. Refrigerate for at least 30 minutes and up to overnight.

Crostini, after the mousse has chilled for at least 30 minutes:

• Baguette, sliced into 8-10 pieces about 1/2" to 3/4" thick medallions (if using a wider French or Italian loaf, 6-8 pieces)
• 2 tbsp finely chopped pistachios or toasted pine nuts, or more as needed
• Optional garnish: Trout or salmon roe

Assembly:

1. Spread the mousse onto the crostini 
2. Sprinkle with the chopped nuts and add optional garnish (1/2 tsp roe)

Chicken Breast, Wet-brined

Wet Brined Chicken Breast

INGREDIENTS

• 1 to 1.5 cup water
• 1.25 tbsp kosher salt (yes, it looks like a lot)
• 1 chicken breast

EQUIPMENT

• Small pot
• Food container or storage baggie

DIRECTIONS

1. Dissolve the salt in the water by heating the solution in a small pot until no crystals remain
2. Refrigerate the water in the pot or food container or storage baggie to cool it (cold is ideal)
3. Once the brine solution is cold, add the chicken. Refrigerate for 1 to 2 hours.
4. Pat chicken dry and it's ready to be grilled/cooked/sauteed!

This method is ideal if you want to maintain moisture quickly

Whole Chicken in Slow Cooker, 2 ways

Slow Cooker Whole Chicken - Multiple Ways

This method is ideal if you do not have a vented hood and/or you don't want to roast your chicken.

Difficulty Rating: 2

Main Ingredients:

• 4-5 lb whole thawed chicken, neck and giblets removed, and patted dry
• Cooking spray

Equipment/Other:

• Slow cooker
• Tongs
• Sheet pan with rims

Option A Ingredients - Brown-sugar Rub from Dinner At The Zoo 

• 4-5 lb whole chicken, neck and giblets removed
• Cooking spray
• 1 tbsp brown sugar
• 2.5 tsp Kosher salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp smoked paprika
• Optional: 1 tbsp EVOO

1. In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder and smoked paprika. If brine is desired, go to Step #2. For no-brining, skip to Step #3.
2. For Brining: 
• Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
• Add 1 tbsp oil into the spice mixture. Rub 3/4 of this new mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. 
• Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling! SKIP TO STEP #4.
3. For No-brining: Spray or rub the inside of crockpot with oil. Place the chicken in the slow cooker and rub the spice mixture all over the chicken.
4. Then follow MAIN DIRECTIONS below

Option B Ingredients - Dry Lemon Brine 

• 2.5 tsp Kosher salt
• 3/4 to 1 whole organic lemon
• Olive oil, divided: 1 tbsp for brining, + 1/2 tbsp for just before broiling
• 1.25 tsp freshly cracked pepper
• 1.25 tsp dried thyme

1. Spray or rub the inside of crockpot insert with oil. 
2. Zest and quarter the lemon. 
3. In a small bowl, combine the zest, juice from 1/4 lemon, 1 tbsp olive oil, 2.5 tsp salt, pepper, and thyme together. Save the remaining lemon quarters (even the one you squeezed dry) to insert in to the cavity.
4. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
5. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
6. Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. It will look desiccated after that amount of time, which will be great for crispy skin while broiling!
7. Then follow MAIN DIRECTIONS below

MAIN DIRECTIONS:

1. If you haven't already, coat a large slow cooker with cooking spray. Roll a piece heavy duty aluminum foil into a ring shape to fit into the slow cooker as a rack.
2. Place the chicken on top of the foil ring.
3. Cover and cook on HIGH for 3-4 hours, or LOW 6-8 hours, or until thermometer inserted into the thickest part of the thigh registers at 165°F degrees or higher. Our vintage Crockpot took 4 hours HIGH to reach 167.5°F, and 7 hours LOW to reach 172°F.
4. Using the tongs, transfer the chicken to a sheet pan or baking dish. Optional to rub a little more olive oil on top of the bird.
5. Broil in the oven for 5-6 minutes or until chicken skin is brown and crispy (6-minutes in our Cafe oven: use top oven with rack on bottom shelf).

Popovers (High Altitude) - Makes 4

Popovers - Makes 4

Adapted from Tara's Multicultural Table, FamilyCookBookProject, and EntertainingWithBeth

Difficulty Rating: 2 - About 1:15

HINT: The warmer the ingredients, the more quickly the steam will help them rise

Ingredients:

• Volume 0.82 cups or 200 mL milk (Weight ~218 g oat milk), room temp or lukewarm. Whole milk is ideal, but others, inc alternative milks, should be fine
• 2 large eggs, room temp
• 2/3 Tbsp EVOO, melted butter, or other oil for the batter
• ¼ tsp or slightly more kosher salt
• Weight 80 g flour (Volume 2/3 cup) – For high altitude, a flour rated with 4g protein, like bread flour or labeled "High Altitude." Otherwise, use high quality APF like King Arthur.
• 1/2 to 1 Tbsp high heat-point neutral oil (veg or canola oil) to brush the pan

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Equipment/Other:

Popover Pan with 6 cups

Flat baking sheet

Directions:

1. In a medium bowl, whisk wet ingredients (eggs, milk, oil)
2. In another medium bowl, whisk salt and flour 
3. Whisk in the wet mixture to the dry until combined/frothy but not overly smooth (do not overmix); it will be very liquid-y, with little lumps/dots of flour.
4. Let batter rest for 30 minutes at room temperature or warmer (don't allow to get cold - I use a heat pad LOL). Meanwhile,
1. Preheat** oven to 450°F for 20 to 30 minutes min (convection not recommended)
2. Preheat empty popover pan on a sheet pan for about 10-30 minutes. Remove from oven after batter has rested the 30 min.
3. Coat popover pan with the neutral oil while keeping it on the sheet pan. Return to oven for another 5 minutes.
5. Whisk the batter for a few seconds to get it frothy again. Remove pan from oven, then fill each cup about 2/3 full of batter - it may sizzle as you pour it in, which is fine. (If using muffin pans, fill them a scant over halfway)
6. Bake at 450°F for 5 to 10 minutes. Reduce temperature to 425°F and bake remaining 20 to 27 minutes (TOTAL bake time 30-32 minutes). DO NOT OPEN THE OVEN for the first 18-20 minutes after which, if desired, you can then pierce them with a knife to let the steam escape, then bake an additional 12-14 minutes until they are crisp and brown on the outside and moist and airy within.

**NOTE: When we tried 400°F, not enough steam to make them rise enough. 420°F rose nicely but burned the tops, and still no real spillover.

450°F then reducing after 5 minutes also rose nicely but also no spillover.

EntertainingWithBeth notes 450°F for 20 minutes, then reduce heat to 350° for the final 10-15 min. She also doesn’t use oil IN the batter.

Orange Chicken Piccata w/ Shallots - Serves 2

Orange Chicken Piccata w/ Shallots - Serves 2

Adapted from Washington Post

Difficulty Rating: 2 - Doesn't take too much time once mis en place is done

Ingredients:

• 2 large or 4 small to medium shallots (~4 oz total), peeled
• 1/6 to 1/4 cup all-purpose flour
• 1/4 tsp + 1/8 tsp fine salt (keep divided), plus more as needed
• 1/4 tsp + 1/8 tsp freshly ground black pepper, divided, plus more as needed
• One 10-12 oz boneless, skinless chicken breast
• 2 tbsp olive oil
• 1/4 tsp crushed red pepper flakes, plus more as needed
• 1/4 to 1/2 cup no-salt-added chicken broth or dry white wine
• 1 tsp finely grated orange zest (from ~1 large orange) 
• 1/4 cup fresh orange juice (~1 to 2 oranges)
• 1 tbsp capers, drained
• 1/2 to 1 tsp caper brine
• 1 tbsp unsalted butter
• 3 tbsp coarsely chopped fresh flat-leaf parsley
• Cooked rice, cous cous, or crusty bread for serving

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• Equipment/Other:

Large skillet (12") - We use our All-Clad

Tongs

Directions:

1. Slice shallots: if large, into eighths; if small, into quarters, but for either keep a bit of the stem attached so each piece stays intact. 
2. Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.
3. On a cutting board, slice each breast "across the equator" so the meat opens like a book/butterfly, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet or rolling pin to pound it to 1/4-inch thickness. 
4. Dredge each piece of chicken in the flour mixture, shaking off any excess.
5. Close doors and open windows as needed (unless you have a ventilated hood). Have ready a large plate near the stove. 
6. Over medium heat, heat the oil until shimmering. 
7. Add the chicken halves to the skillet, and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.
8. Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.
9. Add the wine or broth, increase the heat to medium and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the wine reduces by half, about 2 minutes. 
10. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.
11. Return the chicken to the skillet. Add the butter and cook, stirring, until it melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. 
12. Divide among plates, sprinkle with the chopped parsley and serve warm, with rice, or crusty bread and a green salad.

Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the skillet over medium heat, heat the oil until shimmering. Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer the chicken to the plate.
6. Increase the heat to medium-high. Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes. 
7. Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Adapted from Washington Post

Ingredients:

• 2 tbsp EVOO, plus more as needed
• 1.5 lb zucchini (~2 large), trimmed, quartered 
• 1/2 tsp fine salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed
• 8 oz (1.25 cups) dried orzo pasta
• 6 garlic cloves, minced or finely grated
• 28-oz can crushed tomatoes, preferably no-salt-added
• 2 cups water
• 1 tbsp chopped Calabrian chiles in oil, plus more as needed (usually in a jar, at Sprouts)
• 1 tbsp homemade or store-bought Italian seasoning
• 1.5 cups (6 oz) shredded, low-moisture mozz cheese (whole milk or part-skim)
• 1/2 cup (1 oz) freshly grated parmesan

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Equipment/Other:
Large, deep cast iron skillet (12") - We use our Le Creuset Dutch Oven

Broiler

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees. 
2. In a large (12-inch), deep, oven-safe nonstick, stainless-steel or enameled cast-iron skillet or sauté pan over medium-high heat, heat the oil until shimmering. (We don't recommend using a nonstick skillet if you want to leave open the option to broil.) Add the zucchini, season with the salt and pepper, and cook, stirring occasionally and adding more oil if the pan looks dry, until somewhat soft and lightly browned, 7 to 10 minutes.
3. Add the orzo and garlic, and cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, water, chiles and Italian seasoning, and bring to a simmer. Cook, stirring frequently and scraping the bottom of the pan to make sure nothing sticks and burns, until the orzo is al dente and most of the liquid is absorbed, 10 to 13 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Remove from the heat. Taste, and season with more salt, pepper and chiles, as desired. Sprinkle with the mozzarella and parmesan.
5. Transfer to the oven, and bake for about 5 minutes, or until the cheese is melted.
6. If you want to brown the top under the broiler, remove the skillet from the oven, carefully raise the rack to 5 to 6 inches from the broiling element, and preheat the broiler to HIGH. (Most nonstick skillets are not broiler-safe.) Return the skillet to the oven and broil for 2 to 3 minutes, or until the cheese is browned in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.) Let sit for 5 to 10 minutes, and serve warm.

Substitutions

Zucchini >> other summer squash.
Orzo >> other small pasta shapes.
Garlic cloves >> 1 tablespoon garlic powder.
Water >> chicken or vegetable broth or stock.
Calabrian chiles >> 1 teaspoon crushed red pepper flakes.
Want less spice? >> Reduce or omit the Calabrian chiles.

Pear Almond Frangipane Tart

Equipment

• 9-inch tart pan with removable bottom
• Food Processor
• Stand Mixer

Ingredients

Crust

• 145 g unbleached all-purpose flour
• 50 g fine almond flour
• 30 g granulated sugar
• ½ teaspoon fine sea salt
• 113 g (8 tablespoons) cold unsalted butter (1 stick), cut into cubes
• 2 egg yolks
• 1 tablespoon (15 ml) cold water
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Filling

• 113g blanched or natural almond flour (toast in oven see notes below)
• 85g unsalted butter, room temperature (~6 tablespoons)
• 100g granulated sugar
• 16g all-purpose flour
• 1 large egg
• 1 tablespoon (15ml) brandy
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt; for table salt, use half as much by volume
• 2 firm but ripe medium pears (330g), peeled, cored, and quartered
• Honey, for brushing (optional)

Directions

Making the Crust

1. Preheat oven to 375 (190 C) degrees.
2. Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
3. Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms large chunks.
4. Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
5. Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
6. Reduce oven temperature to 350 degrees.

Making the Filling & Tart

1. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Add almond flour to a parchment-lined rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (The filling can also be prepared in a large bowl with an electric hand mixer.)
3. Scrape almond filling into blind-baked tart shell and, using an offset spatula, spread it evenly from edge to edge to cover the bottom of the tart. Set aside.
4. Using a sharp knife, slice each pear quarter lengthwise into 1/8-inch thick slices, stopping 1/4 inch before the stem end to keep slices attached. Repeat with remaining pears. Using your hands or an offset spatula, gently lift sliced pears and set them on top of the almond filling, flattening and fanning them out. Repeat with remaining pears.
5. Bake until filling is a light golden brown and just firm to the touch, 40 to 45 minutes. (If the tart shell begins to darken too quickly, tent tart with foil and continue to bake.)
6. Remove from oven and, using a pastry brush, brush sliced pears with honey, if using. Let cool completely in the pan, about 1 hour.

Inspired From:

• https://familystylefood.com/raspberry-almond-tart/
• https://www.seriouseats.com/pear-almond-tart-recipe-8765294

Creamy Chipotle Chicken - 5 to 6 cups

 A Pati Jinich Recipe

Ingredients

• 1½ pounds boneless, skinless chicken  breasts
• 1 white onion, halved, half left whole, half thinly sliced
• 2 garlic cloves, peeled
• 2 bay leaves
• 1¼ teaspoons kosher or coarse sea salt, divided
• 3 cups water
• 1 pound ripe plum tomatoes
• 3 to 4 chipotle chiles in adobo sauce, seeded, plus 3 to 4 tablespoons of  the adobo sauce
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 cup Mexican crema, crème fraîche, or heavy cream

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Directions

1. Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
2. Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
3. With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
4. Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
5. Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens.
6. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
7. Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Smashburgers - Makes 4

Smashburgers - makes 4

Adapted from Your Home Based Mom

Ingredients

• 1 lb ground beef or hamburger meat 80/20 (85/15 ok if using a griddle)
• Steak seasoning (see below)
• Cheese (Ideas: Cheddar slices, feta crumbles, etc.) 
• 4 buns
• Butter

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Equipment/Other:

• Griddle
• Frying pan
• Grill press or metal spatula

Directions

1. Form 1/4 lb balls with the ground beef (do not overwork!)
2. Heat griddle to 375 deg F (on a grill is ideal so that the house doesn't stink up)
3. Place ball of meat on hot griddle (sizzling sound is great!), cover with a piece of parchment paper, and press down with the grill press as thin as possible (1/4" or less is ideal).
4. Sprinkle each patty with steak seasoning (eyeball it, or 1/4 tsp per patty if you must). Cook 3 minutes on this side.
5. Flip patties with the spatula, scraping up the crusty skin that formed underneath. Do NOT press again, and do NOT sprinkle seasoning on this side. Cover with cheese, and cook for 2 more minutes for "medium done", or 1.5 minutes for "medium."
6. While the patties are resting, heat butter in a frying pan. Just before it gets brown, separate a bun and place the two halves in the pan. Toast fry as desired. Alternatively: butter the buns, then toast them in a toaster oven.

Ideas for serving

1. Green leaf or romaine lettuce
2. On-the-vine tomato slices
3. Sauteed mushrooms
4. Pickles
5. Mayo and mustard

Steak Seasoning (adapted from Hey Grill Hey)

• 2 tsp kosher salt
• 2 tsp black pepper 
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder (optional)
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme