Bean Dip

Ingredients
1 can refried beans
1 jalapeno pepper
1 tsp cumin
½ tsp Mexican chili
¼ cup minced onion
1 tsp minced garlic
3-4 slices bacon minced
Salt to taste

Saute the bacon in a fry pan. Remove the bacon and retain the grease. Add the onion and cook until soft. Add the jalapeno and cook until tender but not browned. Add the garlic but do not overcook.

Stir in the refried beans and add just enough water to be able to mix. Add the cumin and chili and stir. Keep stirring until all is bubbly. Salt to taste. Serve with tortilla chips.

Bourride Fish Stew

Bourride is a silky white fish soup, flavoured with aïoli and made with monkfish or cod and lots of white wine. Garnish with herbs and tiny diced tomatoes. It is a Provençal specialty.

Ingredients
2 lbs monkfish or cod
4 cups fish or chicken stock
1 cup white wine
2 leeks, white part sliced
1 carrot, sliced
1 cup sliced fennel
2 bay leaves
One 2-inch strip of orange peel
2 sprigs fresh thyme
4 sprigs fresh parsley
2 cloves garlic, sliced
Salt and freshly ground pepper
1½ cups aïoli (see below)
8 slices French bread, toasted
1 cup peeled & seeded tomatoes, diced

1. Slice fish into ½ inch cubes
2. Combine stock, wine, leeks, carrot, fennel, bay leaves, orange peel, thyme, parsley and garlic in a large pot. Bring to a boil, and then simmer for 30 minutes. Strain broth into a clean pot.
3. Bring broth to simmer and immerse fish. Poach 12 minutes or until fish is tender. Season to taste. Remove fish, cover and keep warm.
4. Place 1 cup aïoli in a bowl. Slowly add hot soup, whisking constantly. Return soup to pot and retreat gently but do not boil.
5. Place toasted bread in soup bowl. Top with fish and pour over soup. Garnish with diced tomato. Serve with extra aïoli on the side.

Aïoli

2 small garlic cloves, chopped
1 tsp Dijon mustard
2 egg yolks
1 egg
1½ cups olive oil
1 tbsp lemon juice or to taste
Salt and freshly ground pepper

In a food processor combine garlic, Dijon mustard, egg yolks and egg. With machine running, slowly add olive oil until mixture emulsifies. Season with lemon juice, salt and pepper.

Gazpacho

Ingredients

1½ lbs vine-ripened tomatoes, peeled, seeded and chopped
½ cup red bell pepper chopped
½ cup Spanish onion
1 cup cucumber, peeled, seeded and chopped
1 garlic clove, minced or made into a paste
¼ cup extra-virgin olive oil
1 lime, juiced
1 tsp white balsamic vinegar
1 tsp Worcestershire sauce
½ tsp cumin
1 tsp salt
¼ tsp freshly ground black pepper
2 tbsps fresh basil leaves, chiffonade

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 20-30 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, onion, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, salt and pepper and stir to combine. Transfer 1½ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Pass through a fine sieve and press mixture through. Cover and chill for 6 hours or overnight. Serve with a chiffonade of basil.

Thai Coconut Chicken and Shrimp Soup

Ingredients
2 cups shrimp, fish or clam stock
2 cups water
3 stalks lemongrass, (white part only, pounded)
2-inch piece galangal, sliced
12 kaffir lime leaves, bruised
1-3 tbsp Thai chili paste
½ lb skinless chicken breast, cut into slices
½ lb shrimp, shelled and deveined
6 oz black fungus mushrooms
1 red chili, deseeded, cut into thin strips
2 tbsp fish sauce
1 cup coconut milk
1 large lime, juiced

Instructions

1. Add the stock and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and chili paste (amount depends on desired heat level) into the broth and bring to a boil. Lower heat and simmer for about 20 minutes.
2. Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.

Lambchops with Mint Chutney

This is my mom’s favorite: grilled lamb chops over mint sauce/chutney.

Ingredients
12 pieces medium size lamb chops
2 tsp cumin
1 tsp coriander
½ tsp turmeric
½ salt (or salt to taste)
2 tbsp lemon juice
1 tsp Garam masala
2 tbsp olive oil
½ tsp cayenne powder
1 tbsp ginger-garlic paste*
Black pepper to taste

Directions
1. In a bowl add salt, cumin, coriander, turmeric, lemon juice, garam masala, cayenne, black pepper, ginger garlic paste and olive oil and mix to a paste.
2. Rub the paste evenly to lamb chops.
3. Marinate it overnight for more flavor.
4. Before cooking, let the lamb chops sit at room temp for about 30 minutes.
5. Grill over medium heat.
6. Cook the lamb chops as you prefer. Cook to an internal temperature of 140°F (63°C) for medium well.

Mint sauce/chutney
1 batch of fresh mint
1 tomato
¼ of 1 medium size red onion
½ clove of garlic
½ tsp salt
½ tsp cayenne
1 tbsp lemon juice
1 tbsp olive oil

Instructions
Blend all the ingredients in a blender until you reach a smooth sauce like consistency.

* - make paste from 1 inch of ginger pealed and grated, and 8 garlic cloves grated.

Source - @flavorsnlife on Instagram.

Beef Short Ribs in Red Wine

If you are looking for a meal for an intimate gathering this holiday season look no further. This beef short ribs are slow cooked winter escape. Recipe below.

Ingredients
6-7 beef short ribs
Salt and pepper to taste
1 cup red wine
2 cups beef broth
2 tomatoes diced
1 large onion diced
Thyme and rosemary sprigs
2 tbsp tomato paste
8 garlic cloves

Directions

• 1. Sprinkle the beef with salt and pepper
• 2. Sear all the sides of short ribs
• 3. Use the tongs to remove the ribs once all the sides are brown.
• 4. In the same pan, sauté onion, tomatoes, salt, pepper, red wine, beef broth. Once it comes to boil add the seared beef short ribs.
• 5. Place the Dutch oven in a preheated oven 325°F.
• 6. Bake it in the oven for 2 ½-3 hours.

Source - @flavorsnlife on Instagram.

Ginger Shrimp with Coconut Milk

This is a perfect fall dish, comforting and warm. This is creamy ginger shrimp with coconut milk. You can serve with rice or bread. Perfect combo for a rainy fall day.

SHRIMP MARINATE
1 lb jumbo shrimp
½ tbsp freshly grated ginger and garlic
Salt and pepper to taste
¼ tsp cayenne

CURRY
1 medium red onion diced
2 tomatoes diced
½ tsp tomato paste
¼ tsp cayenne
½ tsp paprika
½ tsp cumin powder
¼ tsp turmeric powder
Salt and pepper to taste
½ tbsp grated ginger and garlic
1 can coconut milk
Cilantro and red pepper flakes for garnish.

Directions

1. Marinate the shrimp for a minimum of 30 minutes.
2. Sauté onion in a pan. Once the onion is translucent add ginger and garlic paste and all the spices.
3. Once all the spices are blended together, add tomatoes and the can of coconut milk.
4. Stir and reduce until a creamy consistency is achieved.
5. Add the marinated shrimp into the pan and cook for about 5-10 minutes.
6. Sprinkle with cilantro and red pepper flakes and serve.

Source - @flavorsnlife on Instagram.

Creamy Tuscan Garlic Chicken

A creamy and comforting chicken dinner that cooks in one skillet.

Yield: 4 servings   |   Prep Time: 10 mins   |   Cook Time: 30 mins

Ingredients

CHICKEN MARINATE
4 boneless skinless chicken breasts, sliced horizontally
2 tsp garlic powder
2 tsp paprika
Salt & pepper, to taste
2 tbsp olive oil

CREAMY GARLIC SAUCE
2 tbsp butter or olive oil
1 small onion, finely chopped
4-6 cloves garlic, minced
6 cups baby spinach (200gm, 7oz)
½ lb mushrooms, sliced
½ tsp crushed red pepper flakes
¼ tsp cayenne pepper
1 tsp paprika
2 tsp dry parsley
Salt & pepper, to taste
2 tsp tomato paste
¼ cup sun dried tomatoes, sliced
2 cups heavy cream
½-¾ cup freshly grated Parmesan cheese
Fresh parsley (optional)

Instructions

• Mix all ingredients for the chicken and marinate.
• Cook 2 pieces at a time of the chicken breasts in an air fryer at 390°F for 7-10 minutes (until internal temperature reaches 165°F degrees). Bake in an oven or fry in a pan if you do not have an air fryer.
• In a pan over medium heat add butter/oil and saute onions until translucent. Add the mushrooms and cook until tender, then stir in garlic and cook until fragrant. Add sun dried tomato, tomato paste and the spices.
• Stir in the heavy cream and Parmesan cheese and bring mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced.
• Add the spinach and let simmer for about 5 to 7 minutes covered (or until the spinach is wilted).
• Return chicken to skillet and cook until heated through (about 5 to 7 minutes).
• Garnish with parsley and serve immediately with your favorite side dishes.

Source - @flavorsnlife on Instagram.

Download PDF here.

Escargots à la Bourguignonne

The classic escargot recipe

4 dozen snails
3 tsp minced parsley
1 cup butter, softened to room temperature
½ tsp salt
1 clove garlic, peeled and mashed
⅛ tsp of pepper
2 tbsp minced shallots or scallions
fresh white breadcrumbs
4 dozen snail shells (optional)

Escargots à la Bourguignonne is actually escargot cooked with beurre à la bourguignonne.
Drain snails and pat dry on paper towel. Preheat oven to 375ºF.
Burgundy butter: Mash garlic into a paste and combine with finely chopped shallots and parsley. Add salt and pepper and mix in butter. Place a small dab of the butter in the bottom of the shell, push a snail into the shell, and cover the snail with generous dab of the butter mixture. If using an escargot dish, put a small amount of snail butter in each section and push a snail into the butter. Top with a generous dab of butter.
For best results refrigerate at least one hour.
Sprinkle with bread crumbs and bake, uncovered, 10-12 minutes. When piping hot, serve along with some good French bread accompanied by a young red wine, such as a Beaujolais.

Adapted from Le Guide Culinaire by August Escoffier.

For other escargot recipes see here.

Download pdf here.

Marinated Mozzarella Balls

by Meghan McMorrow

Ingredients

• ¾ cup good extra virgin olive oil
• 2 cloves garlic minced
• 1 tbsp fresh basil finely chopped
• 1 tbsp fresh thyme finely chopped
• 1 tbsp fresh oregano finely chopped
• ½ tsp red pepper flakes or to taste
• ¼ tsp kosher salt or to taste
• 16 ozs bocconcini or ciliegine mozzarella drained

Instructions

• Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
• Add the mozzarella balls, stir to fully coat.
• Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.

Notes

Makes approximately 44 mozzarella balls; amount will vary depending on brand and packaging.  Download pdf here.

Caprese Skewers

 

Ingredients
15 cherry tomatoes, cut in half
30 fresh mini mozzarella balls (or a large ball cut into bit-sized pieces or use a melon baller)
30 small or 15 large basil leaves
1 cup reduced balsamic vinegar
30 mini skewers or large toothpicks

Method
Pour 1 cup balsamic vinegar into a saucepan and simmer for 10-15 minutes, or until it’s the consistency of maple syrup. Let cool. (Or you can replace this with store-bought balsamic reduction, if available.)

Method
Skewer a mozzarella ball then a basil leaf then onto half of a  cherry tomato, cut side down. Drizzle a little of the balsamic glaze on each skewer. 

Download pdf here.