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Tag Archives | Cooks 2011 Recipes



sage and pumpkin encrusted seitan


2 cups extra-virgin olive oil
1 cup tamari soy sauce
½ cup Dijon mustard
10 peeled garlic cloves
1 tablespoon ground black pepper
1 tablespoon fresh lemon juice

In a blender, mix all the ingredients until smooth.


1 pound seitan cut into large chunks
1 cup shelled pumpkin seeds
3 tablespoons finely minced fresh sage
2 cups flour
1 teaspoon smoked paprika
Salt and pepper to taste
3-5 tablespoons extra-virgin olive oil

Pour the marinade over the seitan and refrigerate overnight. With a large knife, chop the pumpkin seeds to form a powder. Transfer to a medium bowl. Add the sage and combine.

Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks into the pumpkin seed mixture. (Note that most packaged seitan already has some liquid so the pumpkin seed mixture will stick.)

Sauté the seitan until lightly browned and crispy on both sides. Remove from skillet and drain well.


2 ounces extra-virgin olive oil
¼ pound diced peeled butternut squash
¼ pound diced peeled sweet potato
1 sprig thyme
5 roasted garlic cloves
1 cinnamon stick
12 ounces vegetable stock

Preheat oven to 400 degrees.

In a baking dish, combine the olive oil, butternut, sweet potato, shallots, thyme, garlic, and cinnamon stick. Bake approximately 25 minutes, or until the butternut and sweet potatoes are tender. When done, remove the cinnamon stick and blend the mixture in a blender with the vegetable broth until smooth.

Serve the seitan hot with the sauce.

Serves 4

Courtesy of Chef Marty – Veg-A Vegetarian Seafood Eatery

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salsa picosa

2 tomatoes
1 cup roughly chopped onion
6 jalapeños
1 pat butter
1 ounce dried chile arbol
2 ounces olive oil
½ cup diced onions
¼ cup cilantro
3 tablespoons garlic powder
2 tablespoons salt

Place tomatoes, onion, and jalapeños in a saucepan with water to cover and boil until vegetables are soft. Drain and let cool slightly, removing the tomato skins and placing them along with the onion and jalapeños in a blender or food processor. Process until well combined and then pour into a medium-sized pot.

Melt butter in a sauté pan, add chile arbol and grill until slightly soft. Remove from pan and set aside.

Add olive oil to the sauté pan and heat over medium heat. Sauté diced onions and cilantro until the olive oil is infused with their flavors. Add to the pot with the other vegetables and simmer to combine flavors. Serve warm over huevos rancheros or refrigerate until ready to enjoy with tortilla chips.

Serves 4

Courtesy of Chef Julio Narez – mi Pueblo

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Burrito de Alegria

Use this delicious and healthful spread to make burritos or stuffed peppers. It’s good as a dip with organic tortilla chips, or just eat it by the spoonful!

3 cups raw organic sunflower seeds, soaked in water for 4 hours and rinsed
¾ cup organic lime juice
¼ cup organic nama shoyu
1 clove organic garlic

Place rinsed soaked sunflower seeds in food processor along with lime juice, nama shoyu, and garlic. Blend until smooth.

Burrito de Alegria

Spread Alegria Salsa on a whole-wheat tortilla and layer with fresh organic spinach, diced tomatoes, finely chopped red cabbage, diced red onions, and clover sprouts. Fold into a burrito and let your tummy fill with happiness.

Salsa serves 4 Burrito serves 1

Courtesy of Chef Salvadore Chava Ruiz – mi Pueblo

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raw cauliflower "couscous"

Florettes from 2 heads cauliflower
¼ cup raisins, soaked for at least
15 minutes
½ red bell pepper, diced
¼ red onion, chopped
½ cucumber, peeled, de-seeded and diced
1 carrot, shredded
Juice of 1 lemon
1–2 tablespoons extra virgin olive oil
Sea salt to taste
Small bunch flat leaf parsley, leaves only
Small bunch cilantro, leaves only

Chop cauliflower until it resembles grains of couscous. Set aside.

Drain raisins and place in a bowl along with red pepper, onion, cucumber and carrot.

Toss with mix all veggies and raisins in a bowl along with the lemon juice, olive oil and sea salt to taste. Toss in the parsley and cilantro leaves and serve over the cauliflower “couscous.”

Serves 4

Courtesy of Scott Nuss – Guerilla Chef

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Poultry bones, like chicken, duck, quail, turkey (or rabbit)
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, sage, thyme)
Spices (cloves, juniper, pepper)

Simmer for 2–6 hours


Fish bones and shrimp shells from non-oily, white-fleshed fish. Bones must be impeccably fresh.
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips)
Herbs (bay, parsley, thyme)
Spices (coriander, fennel seeds, pepper)

Simmer for 1 hour


Meaty bones and scraps (beef, bison, game, goat, lamb, pork)
Vegetables (carrots, celery, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, juniper, pepper)

Simmer for 4–10 hours


Vegetables (cabbage leaves, carrots, celery, corn, leeks, onion, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, coriander, juniper, pepper)

Simmer for 1–2 hours

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1 cup Siesta Key Spiced Rum
6 eggs
2 additional egg yolks
4 cups whole milk
¾ cup heavy cream
½ cup sugar
¼ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon nutmeg

Whisk the eggs, yolks, sugar and salt in large soup pan until thoroughly mixed. Continue whisking while slowly pouring milk in until completely mixed. Turn on stove heat to simmer. Whisk for approximately 30 minutes until the temperature passes 160 degrees.

Remove from heat and strain into large open topped pitcher, removing any cooked pieces of egg. Stir in rum, vanilla and nutmeg. Cover and refrigerate for at least 4 hours. Whip the heavy cream and mix completely.

Serve with grated nutmeg sprinkled over top.

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1½ ounces Siesta Key Light Rum
2 ounces Coco Lopez cream of coconut
2 ounces pineapple juice
1½ ounces pumpkin pie filling
1 cup ice

Add all ingredients in blender and blend until smooth. Serve in daiquiri glass. Garnish with generous sprinkle of pumpkin pie spice.

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(From Every Night Italian by Giuliano Hazan)

This elegant and delectable rack of lamb is extremely simple to prepare.

Tender and juicy lamb is surrounded by a crispy and tasty crust of parmesan cheese and bread crumbs.

2 racks of lamb (approximately 3 pounds)
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 teaspoon fresh rosemary or 1/2 teaspoon dried, finely chopped
2 tablespoons freshly grated Parmigiano-reggiano
1 tablespoon dry plain bread crumbs

Preheat oven to 400°.

Place the rack of lamb in a baking pan and pour the olive oil over it, spreading it over the lamb with your fingers or a basting brush. Season with salt and pepper and sprinkle the rosemary over it.

Put the lamb in the upper level of the preheated oven and bake for 35 minutes to cook it medium rare. (Cook it 5 minutes less if you want it done rare or 5 minutes more if you like it medium.)

Mix the Parmigiano-reggiano and the bread crumbs together on a plate large enough to accommodate the lamb rack.

When you have taken the meat out of the oven, turn the oven up to 450°. Grasp the lamb rack by the ribs with a pot holder and place it on the bread crumb and cheese mixture, turning it until it coated on all sides. Put the lamb back in the baking pan and sprinkle the remaining parmesan and bread crumbs over it. Return the pan to the oven and bake for another 5 minutes.

Take the lamb out of the oven, cut the rack into individual chops and serve at once.

Serves 4

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by Lyndsy Mcdonald, Pastries By Design


1 quart whole milk
1 and 1/2 cups sugar
1 vanilla bean, split
1/2 teaspoon baking soda

Combine the milk and sugar in a large, 4-quart saucepan. Scrape out the seeds from inside the vanilla bean halves and add to the milk mixture, adding the bean halves as well. Place over medium heat and bring to a simmer, stirring occasionally, until the sugar has dissolved. Then add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 and 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Cool completely before using.


1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250˚. Grease 1 baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stirring to coat the nuts evenly. Remove the nuts with a slotted spoon and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake for 1 hour. Stir every 15 minutes. Let cool.


1 and 1/2 cups packed brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 and 1/3 cups all-purpose flour
1/3 cup baking cocoa
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon sour cream
3/4 cup plus 1 tablespoon boiling water

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into two dozen cupcakes, lined with cupcake liners. Bake at 350˚ for 20 minutes or until done. Cool completely before filling.


1 cups butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
3 fluid ounces heavy cream
1/4 cup dulce de leche

Cream butter until fluffy. Add confectioner’s sugar and continue creaming until well blended. Add vanilla and whipping cream blend on low speed until moistened.

Add 1/4 cup dulce de leche. Beat at high speed until frosting is fluffy.


With a sharp paring knife, hollow out a 1-inch diameter well in the center of each cupcake. Fill with 1 teaspoon of dulce de leche. Ice each cupcake with caramel buttercream and top with candied pecans. If there is extra dulce de leche, use it to make stripes pr other decoration on the tops of the cupcakes.

Makes 1 dozen cupcakes

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making a gingerbread house
Photo courtesy of Debi Pittman Wilkey

by Pastry Chef Mae Cavazos – Ritz-Carlton Sarasota

The Ritz-Carlton Holiday Gingerbread House is truly a magical place to be during the holidays. Celebrate the oncoming of Christmas with the Gingerbread masterpiece created by talented pastry artist Mae Cavazos and her team of elves. Share your holiday spirit with families in need by donating to the toy drive.

Gingerbread Men

3 ½ cups flour
1 teaspoon baking soda
2 ½ teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon salt
½ cup butter, softened
½ cup sugar
¾ cup molasses
1 egg

Sift together flour with baking soda and spices, then set aside. Using an electric mixer, cream together butter and sugar until smooth. Add molasses and egg and beat well. Leaving the mixer running at a low speed, add the flour mixture gradually until you have a stiff dough. Cover and place in refrigerator for several hours.

Preheat oven to 350˚.

Remove about ¼ of the dough from the fridge and roll out on a floured surface to 1/4 inch thickness and cut as desired. Place cookies on an ungreased cookie sheet and bake for approximately 10 minutes, or until cookies are beginning to brown. Remove from overn and cool on a rack before decorating.

Makes 8-24 gingerbread men

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Thai Shrimp Curry
photo courtesy of Jaden Hair

by Jaden Hair

1 teaspoon cooking oil
2 tablespoons red curry paste
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
½ pound uncooked, peeled shrimp
8 fresh basil leaves (optional)
Cooked rice, to serve

Heat a skillet over medium high heat and then add the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.

Serves 4

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courtesy of The Three Kitcheneers

Use country pork ribs for this braise, instead of a traditional pork shoulder, and you’ll have the perfect ratio of fat to meat, with no trimming necessary. Crisp up the pork before serving for a delicious contrast in texture—melt in your mouth meat with a crispy crust. The lime dressed arugula helps cut the unctuousness of the pork. We love to serve this with a side of creamy polenta.

2 oranges
Juice of 1 lime
1 onion, peeled and halved
1 sprig rosemary
1 bay leaf
3 tablespoons honey
4 garlic cloves, smashed
1 teaspoon salt
¼ teaspoon red pepper flakes
3 pounds boneless pork country ribs (cut from the shoulder)
2 tablespoons vegetable oil

Preheat oven to 300 degrees.

Zest the oranges, measure out 1 teaspoon zest and set aside. Then juice the oranges into a large Dutch oven. Stir in the lime juice, onion, rosemary, bay leaf, honey, garlic, salt, and red pepper flakes. Add pork plus enough water to submerge the pork. Bring to a simmer over mediumhigh heat, then cover and transfer to oven. Braise for 2 hours; flipping pork once after 1 hour.

Gently remove meat from the braising liquid, being careful to keep the individual pieces intact, and set on a paper lined plate. Pat each piece dry with paper towel. Strain the liquid, pressing solids to extract additional liquid. Return liquid to pot and bring to a simmer over mediumhigh heat. Reduce until it starts becoming syrupy, about 10 minutes.

Heat vegetable oil in a large skillet over medium heat until just shimmering. Working in batches, carefully add pork to pan and cook on all sides until browned and crispy, this will happen quickly so watch carefully, about 30 seconds per side.

To serve, place pork on arugula salad, spoon reduced braising liquid on top, and sprinkle with orange zest.


1 bunch arugula, washed and stems trimmed
Juice of 1 lime

Toss arugula with lime juice and season lightly with salt.

Serves 4

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