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 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
salt/pepper
4 salmon fillets, 6-8 oz each.
lemon wedges
Preheat oven to 450.
In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).
Place salmon on top of mixture, season generously. Cover pan with foil.
Bake until fish is opaque, 30 minutes ish.
Transfer fish to plates, fluff couscous and serve with lemon.
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.
- flour
- rosemary
- thyme
- ground pepper
- 1 lb of chicken
- butter
- 2 cans of cream of mushroom or cream of chicken soup.
Combine the dry ingredients in a reasonable proportion for dredging.
Salt the chicken.
Dredge the chicken in the flour mixture.
Melt butter in a non-stick skillet.
Brown chicken on both sides.
Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.
Reduce to simmer and cook for 15 minutes.
Boyd Recipes 