1 qt Ricotta cheese
6 eggs
4 cups of cheese
6 cups spaghetti sauce
1 pound ground beef
3/4 cup unsalted butter (1.5 sticks)
2 medium leeks, cut lengthwise in half, the crosswise into 1/4″ pieces (about 2.5 cups)
1 medium onion, minced
6 garlic cloves, minced
2/3 c all purpose flour
2 bottles (24 oz) pale ale
1 carton (32 oz) low sodium chicken broth
3 cups whole milk
2 pounds white cheddar cheese (about 8 cups)
1 tbsp worcestershire sauce
2 tsp dry mustard
white pepper
sliced chives or green onion for garnish
In a large sauce pan malt butter over medium. Add leeks and onion and cook until tender. Add garlic and cook for a minute. Stir in flour and cook till bubbly (2 minutes or so), stirring frequently.
Whish in ale, broth, and milk. Bring to a simmer, then reduce to low and cook 35 minutes.
Remove pan from heat.
Gradually add cheese, one handful at a time, let it melt before the next handful. Add worcestershire sauce, dry mustard, and pepper to taste.
Serve and garnish.
12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup
Process almonds and confectioners sugar in a food processor until nuts are finely ground.
Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.
In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.
Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.
Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.
Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.
Roll each ball to 11×10 rectangle about 1/4″ thick.
Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wise until there are 8 layers each.
Chill for 1 hour to 7 days. Cut into 16 squares and serve.
1 stick butter, unsalted and room temp
3/4c all purpose flour
1/2 c confectioner’s sugar
3 tbsp cocoa powder
For icing:
3/4 cup confections sugar,
1 drop yellow/orange food coloring
1 tsp water.
Preheat oven to 300. With mixer, beat butter. Add flour, sugar, and cocoa, mix till just combined.
Chill dough for 10 minutes.
Page dough into 8″ round cake pan. Press edges with a floured fork. Bake until firm, 30 minutes. Immediately score into wedges then cool completely. Break wedges apart and ice.
Icing:
Whisk ingredients together. Icing should be spreadble but not too thick. If too thick, add another tsp of water.
Put on shortbread and let set 15 minutes.
6 oz baby spinach, stemmed
8 oz mushrooms, thinly sliced
2 scallions, thinly sliced
4 skinless salmon fillets (6 oz each)
salt/pepper
2 tbsp dijon mustard
2 tbsp OJ
in a 9×13 microwave safe dish, combine spinach, mushrooms, and scallions. Place fillets on top and sprinkle with salt/pepper.
In a bowl mix mustard and OJ. Spread over salmon. Microwave until fish is cooked and spinache wilted (8 minuts?).
Serve.
1/3 cup mayo
1/4 cup parsley, chopped
1 tbsp horseradish
Mix.
12 garlic cloves, peeled
3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
3 tbsp olive oil
salt/pepper
2 port tenderloins (about 1 pound each).
1/2 tsp dried oregano
Preheat oven to 475
On a baking sheet, toss garlic, fennel, and 2 tbsp oil. Season with salt/pepper. Roast 10 minutes.
Rub pork with remaining oil. Season with oregano, salt/pepper.
Remove backing sheet from over, push veggies to sides and place port in center.
Roast 20-25 minutes, until thickest part is 150.
Transfer to cutting board and rest for 5 minutes.
2 tbsp olive oil
1 skin on trout fillet (4oz)
salt/pepper
3 cups escarole, torn to pieces
1/4 tsp orange zest
2 tbsp orange juice
4 green olives, pitted and chopped
In a large skillet, heat oil over medium high.
Pat fish dry and season both sides with salt and pepper. Add fillet to skillet, flesh side down and gook until golden brown and releases easily from skillet.
Flip and cook until opaque through. Move to plate.
Add escarole, zest, and olives to skillet. Cook until escarole wilts. Add orange juice and toss. Serve with trout.
1 pound baby bok choy, trimmed, leaves seperated
4 scallions, halved then cut into strips
6 oz shiitake mushrooms, stems trimmed, halved if large.
salt/pepper
8 thin lemon slices
4 skinless striped bass or halibut fillets (about 6 oz each)
2 tbsp olive oil
Preheat oven to 400f.
Divide bok choy among 4x 16in long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top with 1 lemon slice, 1 bass fillet, then another lemon slice and drizzle with 1/2 tbsp oil. Season with salt/pepper again.
Bring long sides of paper together and fold 3x to make a seem. Tuck ends to secure.
Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Serve immediately.
Boyd Recipes 