Homemade Fettuccine with Crispy Prosciutto, Peas, Mushrooms, and Asparagus

It's no secret -- pasta is universally loved! With a few key ingredients and handy kitchen tools, making primo pasta is easier than you think! The homemade pasta is adorned with spring asparagus, peas, and crispy prosciutto on top. Get ready to enjoy some fresh pasta and delightful flavors!

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Homemade Fettuccine with Crispy Prosciutto, Peas, Mushrooms, and Asparagus
Serves 4-6

Homemade Pasta Ingredients:
1-1/2 cups all-purpose flour
1/2 cup semolina flour
3 eggs
1/2 teaspoon salt

Sauce Ingredients:
2 tablespoons olive oil
4 ounces of thinly sliced prosciutto
2 tablespoons butter
1 large shallot, minced about 3 tablespoons
8 ounces mushrooms, sliced (we used a mix of cremini and shiitake)
1 cup frozen or fresh shelled green peas
12 ounces fresh asparagus, trimmed and sliced in 1-inch diagonal pieces
1/2 cup white wine
1 cup chicken stock
1/2 cup Parmesan cheese, shaved
Kosher salt and pepper, to taste

Directions:

1. Add all-purpose flour, semolina flour, and salt to a food processor and pulse to evenly combine. Add three eggs, and pulse a few times until a rough dough ball forms.

2. Empty bowl onto a floured work surface and knead a few times until a smooth dough ball is formed.

3. Let ball of pasta dough set covered under an inverted bowl, or in plastic wrap for 15 minutes to promote relaxation of the flour’s gluten. The dough may be left to rest longer, up to 30 minutes. As it rests, it will become increasingly softer and easier to roll into the required thin sheets needed for the fettuccine.

4. Divide the pasta dough into two portions with a dough cutter or knife. Dust the working surface with flour, and flatten one portion of the dough into a disc.

5. Using a pasta machine or pasta attachment, set the rollers to the widest setting. While cranking, feed the disc of dough into the rollers. Continue cranking evenly until the entire portion has been rolled out. Dust each side of the rolled pasta dough with a small amount of flour, as needed. Reduce the width of the rollers to the next thinner setting. Feed the dough through the rollers again. Repeat the narrowing of the rollers and rolling of the dough until the dough is about 1/8” in thickness (this was about a number 6 on our machine). Once the dough sheet reaches this thin stage, change to the cutting roller. Feed the sheets into the machine resulting in fettuccine ribbons. Sprinkle the pasta pieces with flour and hang to dry on a pasta rack, or dust with flour and wrap into small nests and place on a floured baking sheet to dry for at least 30 minutes.

6. While the fresh pasta is drying, prepare the rest of the pasta dish. In a large skillet or braiser, heat the olive oil and cook the prosciutto until crispy. Remove the prosciutto once crispy and set aside.

7. Add the butter to the skillet and sauté the shallot until almost translucent. Add the mushrooms and cook until slightly browned on all sides. Add the white wine and chicken stock, and let the sauce reduce down to half of its volume.

8. In a large pasta pot, boil salted water, and cook the fresh pasta for 2-4 minutes, or until the pasta starts to float to the top.

9. While the pasta boils, add the asparagus and peas to the sauce. Stir, and cook the vegetables until they are just crisp tender.

10. Once the pasta has cooked, drain well reserving one cup of the water. Add the cooked pasta to the sauce, and stir with 2 additional tablespoons of butter. Add up to 1 cup of the reserved pasta water and stir until the pasta is coated with the sauce.

11. Serve immediately with a healthy garnish of shaved Parmesan cheese and the crispy prosciutto.

Mushroom, Gruyère & Thyme Tart

Nutty-flavored Gruyère and sautéed crimini and shiitake mushrooms find the perfect home nestled atop a homemade crust in this satisfying tart. Enjoy it for a savory breakfast, or cut a slice and serve alongside a fresh salad for dinner. No matter when it's consumed, you'll be hard pressed to stop at a single piece!

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Mushroom, Gruyère & Thyme Tart
Makes one tart

Crust Ingredients:
2 cups all purpose flour
1/3 cup finely grated Parmesan
1 teaspoon Kosher salt
1 cup unsalted butter (2 sticks), chilled
1/4 cup ice water, plus 1-2 additional tablespoons (as needed)

Filling Ingredients:
1 tablespoons olive oil
3 tablespoons butter, divided
1 red onion, thinly sliced
2 cloves garlic, minced
1-1/2 lbs assorted mushrooms (such as crimini, shiitake, and oyster), cleaned and thinly sliced
1/2 teaspoon Kosher salt
1/4 cup Marsala wine
1 tablespoon fresh thyme
2 eggs
1/3 cup half-and-half
4 oz. Gruyère cheese, grated
2 oz. Parmesan, grated
Mixed baby greens (for serving)

1. Make the crust by whisking together the flour, Parmesan, and salt. Cut the cold butter into 1/4" slices and gradually add it to the flour mixture, tossing often to coat, breaking the butter into smaller pieces while mixing. Gradually add the ice water into the flour mixture, about 1 tablespoon at a time, tossing to obtain an even consistency. The dough will be shaggy with small pieces of butter evident.

2. Knead the dough a couple times just until it comes together to make a ball. Flatten the ball into a disc roughly 1" thick and wrap it in plastic wrap. Chill the dough in the refrigerator for at least one hour or overnight.

3. In a large skillet, heat the olive oil and 1 tablespoon butter together over medium heat. Add the onion and cook, stirring often until the onion begins to brown, roughly 10 minutes. Transfer the cooked onion to a large mixing bowl and set aside.

4. In the same skillet, heat the remaining 2 tablespoons of butter and add the garlic, cooking for about 1-2 minutes, or until nicely fragrant. Add the sliced mushrooms and salt, and cook, stirring occasionally, until the pan begins to become dry and the mushrooms begin to brown, about 13-15 minutes.

5. Add the Marsala wine to the mushrooms and cook until no liquid remains, about 5-7 minutes. Add the fresh thyme and cook for another minute. Remove from heat and set aside.

6. Preheat the oven to 375°F. Combine the mushrooms with the onions and stir in the eggs, half-and-half, Gruyère, and Parmesan. Pour the filling into the chilled tart crust, and bake in the oven for 35-45 minutes, or until the crust is golden and the egg has set.

7. Slice and serve immediately. Pair with a side of mixed baby greens.

Vanilla Almond Meringues

Nothing says springtime in the kitchen quite like a classic meringue cookie! This light, airy treat, with just a slight chewiness on the inside, graces any platter and becomes a favorite of everyone. These irresistible morsels require only a few ingredients and a couple of easy techniques.

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Vanilla Almond Meringues
Makes about 40 cookies

Ingredients:
4 egg whites, room temperature
1/8 teaspoon salt
1/2 teaspoon cream of tartar
1 cup caster sugar (finely granulated sugar)
1-1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 tablespoons ground almonds, for topping

Directions:

1. Preheat the oven to 225°F. Line 2 baking sheets with parchment paper and set aside.

2. In a clean, dry bowl of a stand mixer, combine the egg whites, salt, and cream of tartar. Use the whisk attachment and beat at medium speed until ingredients are combined and soft peaks have formed.

3. Beat the mixture on high speed, gradually adding the caster sugar 1 tablespoon at a time. Pause for about 15 seconds between each addition to ensure the sugar has dissolved. Scrape the sides of the bowl as needed to incorporate the sugar with the egg white mixture evenly. Continue beating for several minutes until all the sugar has been added and stiff, glossy peaks begin to form. Stir in the almond and vanilla extracts.

4. Use a large spoon to scoop the meringue batter into a large pastry bag outfitted with a star tip. Pipe small dollops, roughly 1-1/2" in size onto the parchment paper. Repeat this filling and piping process until all of the meringue batter has been used.

5. Top the meringues with crushed almonds and bake for 1 hour. Without opening the oven door, turn off the oven and let the meringues cool completely in the oven for an additional hour or two. (Cooling in the oven helps keep them crisp on the outside while the gradual cooling keeps them from cracking).

6. Remove meringues and enjoy! Serve with fruit compote and berries, or enjoy by themselves.

Raspberry Scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

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Raspberry Scones
Makes 8 scones

Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly, and are ready-to-eat in just a few minutes -- fresh-baked from the oven!

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, extra cold and grated
1 cup fresh raspberries, washed and dried well
1/2 cup cream
1/2 cup sour cream
2 large eggs (one egg for the scone dough, one egg whisked to brush the tops of the scones)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice

Glaze Ingredients:
3/4 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice
Additional lemon zest for garnishing, (optional)

Directions:

1. Preheat oven to 425°F.

2. Measure all of the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a large bowl. Mix dry ingredients well so that all elements are evenly distributed across the mixture. If mixing the scones by hand, a whisk or broad spatula will accomplish the job easily. If mixing with a food processor, pulse the dry ingredients a couple of times to mix the dry components.

3. Grate very cold butter with a coarse grater. If mixing scones by hand, the butter may be incorporated into the flour by (1) using a pastry blender, (2) employing two knives in a scissors motion, or (3) by hand with a quick pressing motion. If mixing with a food processor, add the grated butter to the flour mixture in the work bowl. Pulse a few times until a coarse crumb results.

4. Add the dry ingredients to a large mixing bowl. Add, by hand, the raspberries (washed and well-dried) and lemon zest to the dry mixture, and stir until evenly distributed.

5. Mix the wet ingredients together. In a medium bowl, whisk together the cream, sour cream, one egg, lemon juice, and vanilla extract until well-combined. From here, we suggest mixing the scones by hand.

6. Add the liquid all at once to the dry ingredients. Mix using a folding motion with a large spatula. Do not over mix; the dough will be shaggy in character. Turn the dough and scraps out onto a lightly-floured working surface.

7. Using a light touch, bring the dough and loose scraps together, and gently gather into a single mass. Push the dough around a bit, folding it over 5-6 times. That’s it, no more. Too much kneading will activate the gluten in the flour and result in a tougher scone. Use just enough flour to keep things from sticking, but as little excess as possible.

8. Pat the dough into a circle with a thickness of about 3/4-inch to 1-inch. Use a pastry or dough cutter to cut the dough into 8 even wedges. Beat the second egg in a small dish and then brush the egg wash on the scones. Place the scones a few inches apart on a parchment-lined baking pan on the middle rack of the oven – if too low, the bottoms may darken; if too high, the tops may brown too quickly. Bake for 13-15 minutes or until the internal temperature of the scones reaches at least 182° F.

9. While the scones cool on a cooling rack, whisk the glaze ingredients together, by adding the lemon juice slowly until a good drizzling consistency is achieved. Use a whisk to drizzle the lemon glaze on the cooling scones. If desired, sprinkle additional lemon zest on top of the glazed scones. Enjoy while still slightly warm. (Go ahead and add a dose of butter to the warm insides!)

Eggs Benedict

While there are several components to a great Eggs Benedict recipe, each element is really quite simple to achieve. We love how impressive this dish is to serve, and by following our step-by-step plan you can master it! The bright and silky Hollandaise sauce is so good you'll want to make it often for topping a variety of foods. It's time to make an inspired brunch at home -- give our Eggs Benedict a try!

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Eggs Benedict
Serves 2

Ingredients:
2 English muffins, toasted and buttered
8 slices Canadian bacon
1 avocado, sliced
4 eggs, poached garnish with chives

Hollandaise Sauce:
2 egg yolks
1 tbsp fresh lemon juice
4 tbsp butter, melted pinch of cayenne salt & pepper, to taste

Directions:
Prep the components:
1. Cook the bacon. In a skillet, warm the bacon on both sides until golden brown.
2. Slice the avocado into slices. Mince the chives.
Prep the Hollandaise ingredients:
3. Separate the egg yolks and add the lemon juice to the egg yolks. Melt the butter in a separate dish. Prepare a double boiler or set-up a metal or heat-safe glass bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down to a simmer.
Prepare to make the poached eggs:
4. Bring 2-inches of water to a low boil in a large skillet. Prepare the 4 eggs to poach by carefully cracking each egg into individual small bowls.
5. Once you have the water simmering in the double boiler, and when the eggs and all the toppings are set - it's go time! Prepare the Hollandaise first, then poach the eggs.
Prepare the Hollandaise sauce:
6. Begin the Hollandaise sauce by whisking the eggs and lemon juice until the volume doubles in size. Place in the top of the double boiler, while continuing to vigorously whisk. Drizzle the melted butter in slowly while whisking. Continue to whisk until the sauce thickens and easily coats the back of a spoon. Stir in the pinch of cayenne, and salt to taste. If needed, add a teaspoon of water to thin the sauce.
Poach the eggs:
7. Poach the eggs by carefully lowering each bowl into the water. Simmer the eggs for about 4-5 minutes, then carefully remove with a large slotted spoon. If the muffins aren't ready for the eggs, you may place them on a plate, then transfer to the loaded English muffin afterwards. A large slotted spoon makes removing the poached eggs easy! TIP: When poaching several eggs at once, start at 12 o’clock and add each egg in a clockwise circle so you know which egg to remove from the pot first, second, and so on.
Assemble the Eggs Benedict:
8. While the eggs poach, toast the English muffins and butter them. Layer the toasted muffins with the cooked bacon and sliced avocado. Carefully place the poached egg on top and then drizzle with the Hollandaise sauce. Garnish with chives and serve immediately!

Bananas Foster

Warm, caramelized bananas + ice cream + fire? Yes, please! Not only does this dessert deserve a live audience, but the flavors are truly unbeatable. Existing in a category all its own, this New Orleans classic is all about technique and we are here to walk you through it, each step of the way!

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Bananas Foster
Serves 4

Ingredients:

2 bananas, halved and sliced diagonally
1 lemon, juiced
4 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons banana liqueur (such as Crème de Banana)
1/4 cup dark rum (80 proof or higher)
1/2 pint vanilla ice cream, for serving
1/2 cup toasted, chopped pecans (optional)

Directions:

1. Gather and prep all the ingredients – this is a dish that happens quickly! (We even like to pre-scoop the ice cream and have it ready in the freezer for the individual serving bowls.)

2. Peel, then cut the bananas lengthwise. Drizzle the slices with lemon juice to reduce browning.

3. In a low-sided cast iron skillet, melt the butter and add the brown sugar, cinnamon, nutmeg, and salt. Whisk and allow the mixture to heat and become bubbly.

4. Add the banana slices carefully -- the butter-sugar mixture is very hot and may create splatters. Allow the slices to cook on one side for 45-60 seconds, gently turn the slices, and cook for another 45-60 seconds. The idea is to warm the bananas, not to cook or allow them to become mushy.

5. Remove the skillet from heat. Add the banana liqueur and rum. Return the skillet to the burner, and allow the mixture to become warm again. As the mixture bubbles, the alcohol will burn off. If you choose to flambé the dish, carefully light the mixture just as it becomes warm again and before the alcohol burns away; the flames will erupt and burn off in about 30 seconds. (Be cautious! The flame can ignite quickly and will be very large! Have a lid handy to quickly extinguish any out-of-control flaming.)

6. Once the alcohol has evaporated, or burned off, spoon the bananas and sauce over scoops of vanilla ice cream. Sprinkle the toasted pecans on top, and serve immediately.

DEVELOPED IN NEW ORLEANS IN THE 1950s, this dessert is easily assembled and guaranteed to satisfy all those around the table. The legend behind the dish stems from an abundance of bananas. At the time, New Orleans was a major port for banana imports. The chef, Paul Blangé, of famous New Orleans restaurant, Brennan’s, devised the dessert to make use of the area’s bananas. The dish was named for a friend of the restaurant’s owner, Richard Foster. Whether or not the dish is flamed, the dessert’s reputation as a delicious dessert is well-deserved.

Roasted Carrots with White Bean Puree and Crispy White Beans

Looking for a creative carrot side dish? Enjoy these beautifully roasted carrots dressed with a honey-lemon drizzle and served on a smear of white bean purée. If you’re feeling fancy, finish off the dish with fresh dill and a garnish of crispy white beans for a little extra crunch. Best carrots ever!

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Roasted Carrots with White Bean Puree and Crispy White Beans
Serves 4 - 6

Crispy White Bean Ingredients:
1 can (14.5 oz) white beans
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Zest of one lemon

Roasted Carrot Ingredients:
1 pound carrots, cut in half lengthwise (we used whole heirloom baby carrots with stems)
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons honey
Dill, for garnish

White Bean Puree Ingredients:
1 can (14.5 oz) white beans
2 tablespoons olive oil
1 clove garlic
1 tablespoon tahini
Kosher salt, to taste
Cold water, as needed to thin

Directions:

1. Preheat the oven to 425°F.

2. Prepare the crispy white beans. Rinse the beans, then lay to dry on a clean kitchen towel or paper towel. Pat the beans until very dry, then toss with olive oil, Kosher salt, pepper, and lemon zest. Bake in a single layer on a parchment-lined sheet pan for 20-25 minutes, or the until beans have turned crispy. Stir halfway through baking.

3. While the beans roast, prepare the white bean purée. In a food processor, purée one can of white beans with one clove garlic, two tablespoons of olive oil, and tahini. Taste the purée, and salt to your desired level. Blend until very smooth, adding a few tablespoons of cold water to thin, as needed.

4. Prepare the carrots. Wash, peel, and cut the carrots lengthwise.

5. Drizzle the carrots with olive oil, and season well with Kosher salt and pepper.

6. Place the carrots in a single layer of a sheet pan, and roast the carrots for 10 minutes.

7. While the carrots are roasting, prepare the lemon-honey glaze. Melt the butter in a small dish, and then mix with the lemon juice and honey until well combined.

8. After 10 minutes, take the carrots out of the oven and drizzle with the lemon-honey mixture, then return to the oven for another 10 minutes, or until the carrots are roasted to your desired level of tenderness.

9. Once the carrots have roasted, prepare a serving dish or individual plates with a smear of the white bean purée. Add the roasted carrots, and garnish with fresh dill and the crispy white beans.

Garlic, Herbed Linguine with Mussels

Our elegant recipe for herbed linguine with mussels highlights the beautiful briny flavors of this special shellfish. A light, yet satisfying garlic-wine sauce complements the delicate mussels alongside the herbed pasta. This dish anchors the menu for an evening of deliciousness.

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Garlic, Herbed Linguine with Mussels
Serves 4-6

Ingredients:
2 tablespoons olive oil
1/4 cup butter
4 garlic cloves, sliced
3 shallots, diced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
3/4 cup dry white wine
2 tablespoons white wine vinegar
4 cups seafood or vegetable broth, divided
2 lbs cultivated mussels, cleaned
1 lb thin linguine
1/4 cup half-and-half, room temperature
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper

Garnish:
1 cup fresh parsley, chopped
1/2 cup Parmigiano-Reggiano, shredded
1 lemon, cut into wedges
Additional salt and pepper

Directions:
1. In a large pot over medium-low heat, melt the olive oil and the butter. Add the garlic, shallot, fennel seeds, and red pepper flake. Cook for about 2-3 minutes, or until the shallots soften. Be careful not to scorch the garlic. Add the white wine, white wine vinegar, and one cup of the broth, and bring to a boil. Once boiling, reduce to a low heat and simmer for 20 minutes. allowing the flavors to incorporate, and for the broth to reduce.

2. Bring the broth to a boil again, and add the mussels. Cook for about 3-5 minutes, shaking the pot occasionally until the mussels have just opened. Transfer the mussels to a bowl and tent with foil in order to keep them warm. Discard any mussels that did not open during cooking.

3. Add the remaining 3 cups of seafood (or vegetable broth) to the reduced shallot mixture, and bring the broth back to a boil. Add the linguine. Continue to boil the linguine in the broth, stirring often, until it begins to become just tender. TIP! Stir the pasta often; add more liquid (broth or water) if needed, to prevent the linguine from sticking to the bottom of the pot as it cooks!

4. Return the mussels to the pot and cover, simmering until the pasta is al dente, about 3 additional minutes. Stir in the half-and-half, salt, and pepper and cook for an additional minute.

5. Serve immediately with a generous amount of parsley, a sprinkle of Parmigiano-Reggiano, lemon wedges, and salt and pepper to taste.

Crunchy and Creamy Chicken Salad

Everyone has a favorite way to make chicken salad! Our version uses some classic additions: crunchy celery, sweet grapes, and a creamy dressing. Serve this delicious chicken salad in a sandwich, atop a lettuce wrap, or simply with crackers. A delicious lunch is served!

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Crunchy and Creamy Chicken Salad
Serves 4 - 6

Ingredients:
2 pounds chicken breast (or about 3 chicken breasts)
3 tablespoons butter
3 slices of lemon
3 celery ribs, diced (about 1 cup)
3 green onions, sliced (about 1/2 cup)
1 cup red grapes, halved
1/2 cup walnut pieces

Dressing Ingredients:
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons stone ground mustard
2 tablespoons sugar
1 teaspoon Kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon poppy seeds
Pinch of cayenne pepper

For Serving:
Sliced bread or croissants
Lettuce leaves

Directions:
1. Preheat the oven to 400°F. Place the chicken breasts on a sheet of aluminum foil. Sprinkle the chicken with Kosher salt and pepper. Top each breast with a tablespoon of butter and a slice of lemon. Fold the foil into a packet sealing the chicken inside. Place the packet inside of a baking dish. Bake until the chicken is cooked to 165° F, about 15-20 minutes.

2. While the chicken bakes, prepare the celery by trimming and dicing. Slice the green onions, halve the grapes, and measure out the walnut pieces.

3. Mix all of the dressing ingredients together in a medium-sized bowl. Whisk until combined.

4. Once the chicken has reached 165°F, remove from the oven and let rest for 10 minutes. Once the chicken has reabsorbed its juices, dice into 1/4-inch pieces. Place the diced chicken in a large bowl.

5. Let the chicken cool, then mix with the celery, green onions, grapes, and walnuts. Add the dressing and mix until evenly coated. Taste, and adjust seasonings and mix-ins to your preference. Let the chicken salad sit for about 30 minutes to allow the flavors to blend together.

6. Serve on bread or croissants with a crisp lettuce leaf.

Broccolini, Escarole, and Radicchio Salad with Anchovy Dressing and Toasted Walnuts

Tired of making the same salads? Turn things up a notch and celebrate the winter harvests. Spicy, bitter escarole happily pairs with nutty, roasted broccolini. Creamy parmesan mellows out the dish, while an anchovy dressing adds an umami punch that will have you scooping up seconds.

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Broccolini, Escarole, and Radicchio Salad with Anchovy Dressing and Toasted Walnuts
Serves 6

Salad Ingredients:
3 lbs broccolini (about 3 bunches)
2 tablespoons olive oil
1/2 teaspoon salt
5 cups torn escarole (~2 sm heads or 1 lg head), pale green and yellow leaves only
1/4 medium head of radicchio, cut crosswise into 1/2” pieces

Anchovy Dressing Ingredients:
6 anchovy filets, drained and finely chopped
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 shallot, minced
1-1/2 teaspoons Dijon mustard
1/2 tablespoon honey

Topping Ingredients:
1 cup walnuts
toasted Parmesan cheese, shaved
1/2 cup torn dill fronds

Directions:

1. Prep the broccolini. Preheat the oven to 425° F. Wash the broccolini, cut back stalks, trim off leaves, and cut larger pieces in lengthwise sections. On a rimmed baking sheet, toss the broccolini in 3 tablespoons olive oil and salt. Roast the broccolini until it becomes tender, about 15-20 minutes, turning halfway through using tongs. Let the broccolini cool, and prepare the rest of the salad.

2. Make the dressing. In a wide-mouthed jar, combine and whisk together all of the dressing ingredients.

3. Toast the walnuts. In a small sauté pan over low heat, toast the walnuts until slightly browned and fragrant, about 2-4 minutes, tossing frequently to prevent burning.

4. In a large bowl, toss the cooked broccolini, torn escarole, and radicchio pieces with the dressing.

5. Assemble the salad. Sprinkle with walnuts, shaved parmesan, and fresh dill. Serve immediately.

Creamy Cauliflower Chowder

Put a comforting, warm bowl of cauliflower, corn, and bacon chowder on the menu tonight! Packed with veggies and topped with an array of delicious garnishes, this is one of our favorite winter soups. Warm, hearty, and creamy -- this soup is sure to become a family favorite.

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Creamy Cauliflower Chowder
Serves 4 - 6

Ingredients:
4 slices bacon, cooked and reserved for garnish
1 onion, diced
2 cloves garlic, minced
4 stalks celery, diced
4 carrots, sliced
3 tablespoons flour
2 bay leaves
3 sprigs of thyme
Pinch of cayenne
1/2 tsp Kosher salt, more to taste
1/2 tsp black pepper
4 cups chicken broth
1 head cauliflower, cut into bite-sized pieces
2 cups frozen corn
1-1/2 cups half-and-half
Kosher salt and pepper, to taste
1 cup sharp cheddar, for garnish
4 green onions, sliced for garnish

Directions:

1. Fry the bacon in a Dutch oven or large soup pot. Drain on a paper towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon grease.

2. Prepare the vegetables by slicing and dicing. Sauté the onion, celery, and carrots in the remaining bacon grease. Add the garlic and continue to sauté until the onions are translucent and soft. Sprinkle the flour over the sautéed veggies and stir while cooking for about two minutes.

3. Add the chicken broth and diced cauliflower. Add the bay leaves, thyme, cayenne, salt, and pepper. Bring to a boil, then simmer until the cauliflower is fork tender, about 15 minutes. Remove the bay leaves and thyme stems.

4. Once the cauliflower is tender, scoop about two cups of the soup carefully into a blender and then blend until very smooth. Add the pureed mixture back to the soup to help thicken the chowder.

5. Add the corn, and half-and-half. Simmer for another 5-10 minutes or until the soup is thickened and warm throughout.

6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.

Mocha Mousse with Bourbon Whipped Cream

Light and airy, yet densely rich, the contrasting character of mousse creates a magical ending to any meal. Consider making mousse your signature dessert! With a few key ingredients and specific techniques, each bite will elicit a chorus of ooh's and ahh's. A sweet ending perfect for this Valentine's day!

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Mocha Mousse with Bourbon Whipped Cream
Serves 6

Mousse Ingredients:
2 eggs, separated yolks and whites
4 tablespoons sugar, divided
2 cups cold heavy whipping cream, divided
1 ounce espresso or very strong coffee
1 teaspoon vanilla extract
6 oz semi-sweet chocolate chips
1/8 teaspoon salt

Bourbon Whipped Cream Ingredients:
Makes about 2 cups

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 teaspoon bourbon
1/2 teaspoon vanilla extract

Directions:

1. In a stand mixer, or with a bowl and hand mixer, beat the egg yolks and 2 tablespoons of the granulated sugar until fully incorporated. The mixture will change color becoming a lighter yellow, and will about double in volume.

2. Meanwhile, in a small saucepan over medium heat, warm 1 cup heavy whipping cream until hot, about 170 degrees F. Be careful NOT to boil the whipping cream. Pour the hot cream into the egg mixture slowly in a thin stream on low speed, (or while continually whisking) until combined. The slow stream and continuous movement will help keep the egg mixture from curdling.

3. Return the combined egg and cream mixture back into the saucepan. Over low heat, stir constantly until thickened into a custard, and the mixture reaches 160 degrees F. Take care NOT to boil the mixture. The mixture should be thick enough to coat the back of a spoon.

4. Remove the mixture from the heat, and stir in the espresso, vanilla extract, and the chocolate chips. Stir until the chocolate is fully melted. Let the mousse base cool slightly.

5. Prepare the egg white mixture. Set up a large heat-safe glass or metal bowl over a saucepan with simmering water (this set-up is also a version of a bain-marie). Add the egg whites and remaining 2 tablespoons of sugar to the glass bowl. Whisk until the sugar has dissolved and the mixture reaches 160 degrees F. Then, using a stand or hand mixer, beat the egg white mixture until soft and shiny peaks are formed.

6. Mix in about one third of the egg white mixture into the mousse base. Stir until combined. Then, gradually fold in the remaining egg whites taking care to keep as much airiness in the mixture as possible.

7. Prepare the whipped cream. Whip the remaining heavy cream in a cold mixing bowl until stiff peaks begin to form. Next, carefully fold the stiff whipped cream into the mousse base until fully incorporated and smooth.

8. Dish the mousse by spooning into small ramekins, silicone molds, or dessert dishes. Cover and chill for at least 4 hours.

9. Prepare the gelatin. Stir 1 teaspoon of unflavored gelatin with 4 teaspoons of water until combined. Let the gelatin sit for 5 minutes until the granules are all well-dissolved. Heat in the microwave for 5-10 seconds, and then stir in 1 tablespoon of the whipping cream. Mixing the gelatin with a little cream will help the gelatin incorporate more easily into the whipping cream in the next step. Whip the cream. Combine the whipping cream, powdered sugar, bourbon and vanilla extract and whip with a stand mixer until soft peaks are formed. Slowly drizzle the gelatin mixture into the whipped cream while continuously mixing. The whipped cream is finished when stiff peaks are formed. Be careful to not over-mix because it can change from whipped cream to butter in just a few seconds!

10. Serve with a sprinkle of flake salt, grated dark chocolate, and a swirl of bourbon whipped cream.

Lobster Mac and Cheese with a Crispy Shallot Herbed Crust

Elevating a classic dish always results in something to celebrate! This extra special lobster mac and cheese features nutty cheeses and sweet lobster. The combo creates a reliably, award-winning pasta bake. Indulgent, yet approachable, this dish deserves to be shared with those you love!

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Lobster Mac and Cheese with a Crispy Shallot Herbed Crust
Serves 4-6

INGREDIENTS:
1 lb cavatappi pasta
1/2 lb large cold-water lobster tails (about 4 lobster tails)
3/4 cup butter, melted, plus 4 tablespoons butter, divided
1 yellow onion, finely diced
4 cloves garlic, minced
6 tablespoons flour
1/2 cup vegetable broth
3 cups whole milk, room temperature
1/2 cup half-and-half, room temperature
4 cups shredded cheddar cheese (roughly 12 oz)
2 cups shredded Gruyère cheese (roughly 6 oz)
1 cup shredded parmesan cheese, plus 1/4 cup (roughly 4 oz)
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon nutmeg
1/4 cup vegetable oil (for frying)
2 shallots, peeled and thinly sliced into rings
1/2 cup Panko breadcrumbs
Flat leaf parsley

DIRECTIONS

1. Preheat the oven to 450°F. Cut the just thawed lobster tails in half vertically (butterfly method). Place the tails on a baking sheet and brush them with 2 tablespoons melted butter. Bake the lobster tails for 10-15 minutes until the meat is firm and just opaque. Remove the lobster tails from the oven, and reduce the oven heat to 375°F. Remove the meat from the shells, and roughly cut the lobster tails into 1" pieces.

2. Bring a large pot of water to boil. Add a dose of salt and cook the pasta until al dente according to package instructions.

3. In a large saucepan over medium heat, melt 3/4 cup butter. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and sauté for another 30 seconds. Add the flour into the butter, garlic, and onion mixture and continuously whisk for 3 minutes, or until barely golden. Gradually whisk in the broth.

4. While continuing to whisk, slowly add the milk and the half-and-half. Bring the mixture to a low simmer over medium heat and continue stirring and cooking until the sauce is thick and smooth. Remove the saucepan from heat and stir in the cheddar cheese, Gruyère, 1 cup parmesan, salt, pepper, cayenne, paprika, mustard powder, and nutmeg. Stir until the cheese melts and all ingredients are fully combined.

5. Gently stir in the cooked pasta and the lobster pieces. Transfer all to a greased 9 x 13 baking dish.

6. In a small saucepan, melt 2 tablespoons butter over low heat. Add the breadcrumbs and stir until well-coated with the butter and lightly toasted. Sprinkle the breadcrumbs and remaining parmesan cheese over the top of the pasta and bake until golden and bubbling, roughly 20-25 minutes.

7. While the lobster mac and cheese bakes, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate. Chop the shallot into small pieces as needed.

8. Top the lobster mac and cheese with the crispy shallots and the flat leaf parsley. Serve immediately. 

Bucatini All'Amatriciana

This recipe is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale (cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layered with flavor from the red onion, white wine, and the salty savoriness of the cured meat. This pasta dish comes together quickly and features wonderfully deep flavors. It might just become one of your new go-to dishes!

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Bucatini All'Amatriciana
Serves 4

SAUCE INGREDIENTS:
1 tablespoon olive oil
8 ounces pancetta, diced
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 (28 oz) can crushed tomatoes
4 ounces tomato paste
1 tablespoon butter

PASTA:
1 box (12-oz.) bucatini (or spaghetti)

GARNISHES:
grated Pecorino or Parmesan cheese
1 tablespoon fresh parsley, chopped

1. In a large Dutch oven or sauté pan, cook the pancetta over medium high heat in olive oil. After about 5 minutes, add the sliced red onion and continue cooking. When the onion begins to soften, add the garlic and a generous grind of fresh black pepper and about 1/8 teaspoon crushed red pepper flakes (feel free to add more if you like things a little spicier!). Continue sautéing until the onions are almost completely cooked.

2. Add the white wine, and simmer until reduced, then add the crushed tomatoes and tomato paste, then cover. Stir occasionally and simmer for 25 to 30 minutes or until the sauce is thickened and flavors are well-combined.

3. While the sauce is simmering, boil the pasta in heavily salted water until it is cooked al dente. We like to take a minute or two off the suggested cooking time to ensure that the pasta isn't over-cooked. The pasta will continue to cook to a perfect al dente during the next step.

4. Add the cooked pasta to the finished sauce. Toss in the butter, and about 1/2 to 1 cup of reserved pasta water (as needed to thin), and stir until the noodles are well coated with the sauce.

5. Garnish with a healthy handful of cheese and chopped parsley! Buon Appetito!

Creamy Skillet Chicken with Peppers and Spinach

This creamy and rich skillet chicken dinner is what pan sauce dreams are made of! The red peppers and spinach offer a healthy serving of veggies and a bright pop of color to the plate. Serve this easy skillet chicken over a bed of orzo pilaf for a satisfying supper.

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Creamy Skillet Chicken with Peppers and Spinach
Serves 4 - 6

Ingredients
6 thinly-cut chicken breasts (or 3 breasts butterflied and then cut in half)
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons butter2 tablespoons olive oil
2 tablespoons shallots, finely minced
2 cloves garlic, minced1 red pepper, thinly sliced
1/4 cup dry white wine1 cup chicken stock
1 cup whipping cream
3 ounces fresh spinach

Orzo Pilaf
2 tablespoons shallot, minced
1/2 small onion, minced
2 tablespoons butter
1-1/2 cup orzo
1/2 teaspoon Kosher salt
3 cups chicken broth
1/4 cup Parmesan cheese, grated

Directions

1. In a large Dutch oven, warm the olive oil over medium heat. If you are using whole chicken breasts, butterfly and then cut them in half to make thinly-cut pieces. Or skip this step and purchase thin chicken breast cutlets.

2. In a shallow bowl, mix the flour, salt, pepper, and cayenne. Dredge each chicken breast in the flour mixture until lightly coated. Add additional pepper after dredging, if desired.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil and allow to melt and heat.

4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden. Turn, and cook the second side until also golden brown and the chicken is cooked through. Cook the chicken until the internal temperature reaches 165°F. The thinly-cut pieces should cook fairly quickly. Cook the chicken breasts in batches, as needed depending on the skillet’s size.

5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made.

6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking the chicken breasts, sauté the shallots for 1 minute. Add additional olive oil for sautéing the shallots, if needed. Add the red pepper and cook until they are softened. Add the garlic and sauté an additional minute, or until the garlic is fragrant.

7. Deglaze the pan by adding the white wine to the skillet. Stir and scrape up the browned bits, also known as fond. The fond will add flavor to the sauce. Add the chicken stock and cream and reduce the heat to a simmer. Allow the juices to reduce by half or until the sauce has thickened.

8. Add the spinach and stir until just wilted.

9. Plate the warm chicken breasts and ladle the sauce on top. Serve with a side of orzo pilaf, potatoes, or roasted broccoli.

Orzo Pilaf

1. In a saucepan over medium-high heat, sauté the shallot and onion in butter until translucent

2. Add the orzo and salt. Stir and heat for a few minutes, then add the chicken broth.

3. Bring to a simmer, then turn to low and cover for 13-15 minutes or until the orzo is cooked to al dente. If needed, remove the lid and continue to stir until all excess liquid is absorbed.

4. Stir in the Parmesan cheese and serve hot.

Butternut Squash, Kale, and Lentil Soup

Looking for a winter soup that satisfies? Look no further! Hearty lentils pair with creamy butternut squash in this heart-warming soup worthy of adding to any weeknight rotation. And, because lentils don't need any pre-soaking, this soup comes together in a snap. Serve with hearty buttered bread for a truly delicious meal!

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Butternut Squash, Kale, and Lentil Soup
Serves 6-8

Ingredients
3 tablespoons olive oil
1 yellow onion, chopped
2 stalks celery, chopped
5 garlic cloves, minced
1 butternut squash, peeled and diced into 1" cubes
1 1/2 cups green lentils
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 bay leaves
14.5 oz canned, diced tomatoes
8 cups vegetable broth
2 teaspoons red wine vinegar
1 cup fresh Italian kale, ribs removed and torn into pieces

Garnish
Parmesan (optional, for garnish)

Directions

1. In a large Dutch oven, warm the olive oil over medium heat. Add the chopped onion and celery. Cook, stirring often, until the onion is translucent, about 5-7 minutes.

2. Add the garlic, and cook for another minute. Add to butternut squash, lentils, cumin, turmeric, cayenne, thyme, salt, pepper, bay leaves, diced tomatoes, and vegetable broth and increase the heat to high, bringing the soup to a boil.

3. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the butternut squash is tender and the lentils are fully cooked.

4. Remove the bay leaves. Add the red wine vinegar and kale and stir, cooking until the greens have softened, about 2 minutes. Remove from heat.

5. Garnish with parmesan and additional salt and pepper to taste. Serve with bread and butter if desired.

Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette

A medley of hearty, winter root vegetables are roasted to perfection in this colorful bowl packed with healthy nutrients -- all without sacrificing flavor! Paired with chewy, nutty farro, and drizzled with a warm, walnut vinaigrette, this bowl makes for a powerful meal that’s perfect for kickstarting the New Year!

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Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette
Makes 4 bowls

Bowl Ingredients:
4 cups vegetable stock
1 cup uncooked farro
1 fennel bulb, stalks removed
1/4 red cabbage
4-5 rainbow carrots
1 parsnip
1 turnip
10 fingerling potatoes
3 golden beets
3 tablespoons olive oil
2 stalks celery
1 sweet red apple
1/4 cup dried cranberries
1/4 cup unsalted almonds

Walnut Vinaigrette Ingredients:
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 tablespoon fresh lemon juice
1/4 cup walnut oil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Garnish:
Flat leaf parsley

Directions:

1. Preheat the oven to 400°F. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes, stirring often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and let stand, covered, until ready to serve.

2. Meanwhile, prepare the vegetables for roasting. Slice the fennel and red cabbage into thin wedges. Peel and slice the carrots and parsnip on the bias. Slice the turnip. Halve the potatoes. Peel and cube the beets.

3. Spread the prepped vegetables on a rimmed sheet pan, drizzle with olive oil, and bake for 40 minutes, tossing halfway through until vegetables have been have been cooked to tenderness and have begun to brown.

4. While the vegetables and farro are cooking, whisk together all of the dressing ingredients in a wide-mouthed jar. Set aside.

5. Wash and dice the celery, and core and cube the apple. Toss the apple, celery, cranberries, almonds, and half of the dressing in with the farro. Top the farro with the roasted vegetables, and drizzle with the remaining dressing.

6. Garnish with flat leaf parsley, and add additional salt and pepper to taste.

Antipasto Skewers and a Cardinal Cocktail

New Year’s Eve is the time to let appetizers and aperitifs shine! A tray of loaded antipasto skewers pairs perfectly with libations and cheeseboards alike. Packed full of snackable showstoppers like roasted tomatoes, gouda cheese, and Soppressata, the skewers are drenched in a homemade marinade for extra flavor. Add our bonus cardinal cocktail, and be ready for New Year’s Eve. Let’s go, 2022!

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Antipasto Skewers and a Cardinal Cocktail
Makes 24 skewers

SKEWER INGREDIENTS:
24 skewers - 6” length
1 pint cherry or grape tomatoes
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
6 oz. farfalle pasta24 slices salami
24 quartered artichoke hearts,marinated
2 8 oz. tubs mozzarella ciliegine
24 Kalamata olives, pitted
8 oz. Soppressata, thinly sliced into 24 pieces
7.2 oz jar roasted red or yellow peppers, sliced
8 oz. Gouda cheese, cut into 1/2" cubes
24 Castelvetrano olives, pitted
24 small fresh basil leaves
1/2 cup balsamic vinegar
Additional salt and pepper, to taste

MARINADE:
3/4 cup olive oil
1/4 cup white wine vinegar
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
10 fresh basil leaves, cut chiffonade style
1/2 small shallot, finely minced
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon fresh lemon zest, plus more for garnishing

DIRECTIONS:

1. Preheat the oven to 350°F. Toss the tomatoes in the olive oil, salt, and pepper, and spread them on a parchment-lined, rimmed baking sheet. Roast the tomatoes for 30-35 minutes or until browned and just about to burst. Do not over roast! The tomatoes will be much harder to skewer if they have broken open.

2. While the tomatoes roast, bring a pot of water to a full boil. Generously salt the water and cook the pasta according to the package, until al dente. Drain the pasta and set aside.

3. Whisking all of the marinade ingredients together in a wide-mouth jar and set aside.

4. In a small saucepan over medium low heat cook the balsamic vinegar until it has reduced by at least half roughly 10 minutes. Remove from heat let cool, and set aside. Tip: The balsamic reduction will be done when it is thick enough to coat the back of a spoon. Be sure to remove it from heat immediately once reduced. It will continue to thicken as it cools.

5. Skewer the blistered tomatoes, basil, pasta, salami, artichoke hearts, mozzarella, Kalamata olives, soppressata, roasted red pepper, gouda, and Castelvetrano olives. Repeat with all of the skewers.

6. Place the skewers on a large rimmed baking sheet and drizzle with the marinade. Cover the skewers with plastic wrap and refrigerate for 45 minutes until flavors blend. Remove the plastic wrap and plate the skewers. Drizzle with balsamic reduction and sprinkle with salt and pepper to taste. Serve with a cardinal cocktail.

How to Make a Cardinal Cocktail:

Ingredients:

Lemon twist for garnish
ice
1 oz Campari
1 oz Reisling
2 oz dry gin

1. Rub the rim of an old-fashioned glass with a lemon twist, then fill the glass with ice.

2. Add the Campari, Riesling, and gin. Stir.

3. Garnish the cocktail with a lemon twist.

French Onion Soup

French onion soup is a winter must! Caramelized, sweet onions and umami-loaded broth make this classic soup something truly swoonworthy. Topped with cheesy, toasted bread, this warming dish is perfectly satisfying for cool nights by the fire.

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French Onion Soup
Serves 4 - 6

INGREDIENTS:

3 red onions
3 yellow onions
2 shallots
6 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons olive oil
1/2 cup dry white vermouth
1 tablespoon dry sherry
4 cups beef broth, low sodium
4 cups chicken broth, low sodium
2 tablespoons flour
1 bay leaf
1 teaspoon Worcestershire sauce
3 stems fresh thyme
1 fresh rosemary sprig
Salt to taste
Freshly ground black pepper, to taste

TOPPING:
6 slices French bread (2-3 day-old bread is best)
2 cloves garlic
2 tablespoons olive oil
6 oz. Gruyére cheese, coarsely shredded
Additional fresh thyme to garnish

DIRECTIONS:

1. Peel and slice the onions in medium slices, pole to pole. Peel and thinly slice the shallot. In a large soup pot, melt the butter in the olive oil. Once melted, add the onions, shallot, and one teaspoon of salt, tossing to coat. Cover and cook over medium-low heat for 10 minutes. Uncover and continue to cook for 30-40 minutes, stirring often, until the onions and shallot are brown and caramelized. Deglaze the pan by adding the vermouth and sherry.

2. Add 1 cup of beef broth to the onions, allowing the liquid to evaporate and the pan to become nearly dry. Sprinkle 2 tablespoons of flour over the top of the onions. Stir for 3 minutes allowing the flour to cook and to form a roux with the onions. 

3. Add a second cup of broth to the onions and deglaze the pan once more. The mixture will thicken slightly. Add the remaining beef broth, chicken broth, bay leaf, Worcestershire sauce, thyme stems and rosemary sprig. Allow the soup to simmer, covered, for 20-30 minutes.

4. While the soup is simmering, slice the bread into 1" slices. Rub the garlic cloves on both sides of the sliced bread as well as on the inside of the soup bowls. Cut the bread into 1" cubes and toss the cubed bread with the olive oil to coat. Place the bread cubes in a single layer on a baking sheet and toast under the broiler for 2-3 minutes. Turn the cubes and toast for another minute. Watch closely to avoid burning.

5. Ladle the onion soup into broiler-safe bowls, removing the thyme and rosemary stems. Float the croutons in a single layer on the soup's surface. Top each bowl with a generous sprinkle of shredded Gruyére cheese. Place under the broiler for 2- 4 minutes, or until the cheese is fully melted and bubbly. Serve immediately.

Beef Tenderloin with a Peppercorn Cream Sauce

Our take on this roasted beef tenderloin features the tenderest of meat cuts and complements it with a dreamy peppercorn cream sauce. A very special holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top-notch delivery of flavor. With a few simple preparation steps and a digital thermometer, a perfectly roasted beef tenderloin is easy to achieve for any special occasion.

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Beef Tenderloin with a Peppercorn Cream Sauce
Serves 6

Our take on this roasted beef tenderloin features the tenderest of meat cuts and complements it with a dreamy peppercorn cream sauce. A very special holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top-notch delivery of flavor. With a few simple preparation steps and a digital thermometer, a perfectly roasted beef tenderloin is easy to achieve for any special occasion.

BEEF TENDERLOIN INGREDIENTS:
1 (3 lb) beef tenderloin roast
Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons vegetable oil

PEPPERCORN CREAM SAUCE INGREDIENTS:
4 tablespoons butter1 cup minced shallots
1/2 cup brandy
1 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
2 cups beef stock
2 cups heavy whipping cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

DIRECTIONS:
1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F.
2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme.
3. In a large, heavy-bottomed pan, heat the vegetable oil and sear the beef on all sides until well-browned.
4. Prepare the roasting pan by placing a wire rack over the roasting or sheet pan. You can cover the sheet pan with aluminum foil for even easier clean-up. Place the seared beef on top of the wire rack.
5. Roast in the oven for 30-35 minutes or until the internal temperature reached 120°F for medium rare.
6. While the tenderloin roasts, prepare the sauce. In the skillet or sauté pan used to sear the tenderloin, remove excess oil, but leave any browned bits of fond from searing the beef. This fond will help season the sauce. Melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.
7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the beef stock, and boil until reduced by half the volume.
8. Add the heavy whipping cream ad lower to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Simmer the sauce until it reduces to about 2 cups.
9. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.
10. Let the roast rest on a cutting board for 10 minutes to allow the juices to reabsorb and distribute throughout the meat. Slice the beef and serve with the sauce.