Svetlana’s Recipes

Ingredients:

-1 (8 ounce) package linguine pasta
-1 tablespoon olive oil
-2 cloves garlic, minced
-1 cup chicken broth
-1/4 cup white wine
-1 lemon, juiced
-2 teaspoons ground black pepper
-1 pound fresh shrimp, peeled
-1/4 cup butter
-3 tablespoons chopped fresh parsley
-1 tablespoon chopped fresh basil

1. Bring a large pot of lightly salted water to a boil
2. Add linguine, and cook for 9 to 13 minutes, drain
3. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
4. Mix in chicken broth, wine, lemon juice, salt, and pepper
5. Reduce heat, and simmer until liquid is reduced by about 1/2
6. Mix shrimp, butter, parsley, and basil into the saucepan
7. Cook 2 to 3 minutes; stir in the cooked linguine, and continue cooking 2 minutes, until well coated
8. Serve immediately

Ingredients:

-1 cup milk
-1 tablespoon unflavored powdered gelatin
-3 cups whipping cream
-1/3 cup honey
-2 cups assorted berries

1. Place the milk in a saucepan
2. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin
3. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes
4. Add the cream and honey and stir for about 2 minutes
5. Remove from the heat and let cool slightly
6. Pour the cream mixture into 6 glasses, dividing equally
7. Cover and refrigerate until set, at least 6 hours and up to 2 days
8. Spoon the berries on top and serve

Ingredients:

-2/3 cup white rice
-1 teaspoon plus 2 tablespoons olive oil
-4 ripe large tomatoes
-3 tablespoons chopped fresh basil
-2 tablespoons chopped fresh parsley
-1 garlic clove, minced
-1/2 teaspoon black pepper
-1/4 cup grated Parmesan cheese

1. Cook rice for 10 minutes
2. Drain and rinse the rice under cold water
3. Preheat the oven to 350 degrees F
4. Cut a 1/2-inch thick slice off the top of each tomato (reserve the tops)
5. Scoop the seeds, pulp, and juice from each tomato into a bowl
6. Place the tomatoes into baking dish
7. Add 1/4 cup of the tomato pulp to the rice and toss to coat
8. Stir in the basil, parsley, garlic, 2 tablespoons of oil, salt and pepper
9. Stir in the Parmesan cheese and season with salt and pepper to taste
10. Spoon the rice mixture into each tomato
11. Replace the reserved tops and bake until the rice is heated through, about 20 minutes
12. Serve hot

Ingredients:

-1/2 cup olive oil
-1 large onion, chopped
-1 garlic clove, chopped
-2 celery stalks, chopped
-2 carrots, peeled and chopped
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-2 (32-ounce) cans crushed tomatoes
-4 dried bay leaves

1. In a large pot, heat the oil over a medium-high heat
2. Add the onions and garlic and saute for about 10 minutes
3. Add the celery, carrots, salt and pepper
4. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour
5. Remove and discard the bay leaves
6. Season the sauce with more salt and pepper, if needed

Ingredients:

-1 cup chopped spinach
-3 tablespoons olive oil
-1 1/4 teaspoons salt
-1 teaspoon black pepper
-6 chicken skinless chicken breasts, pounded to flatten evenly
-6 slices of prosciutto
-1/4 cup shredded Parmesan cheese
-1 (14-ounce) can chicken broth
-3 tablespoons fresh lemon juice

1. In a small bowl, toss the spinach with 1 tablespoon of the oil to coat
2. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper
3. Sprinkle the chicken breasts with salt and pepper
4. Lay one slice of prosciutto on top of each chicken breast
5. Arrange spinach on top of the prosciutto and sprinkle with Parmesan cheese
6. Roll up each chicken breast in a tight roll and secure with a toothpick
7. In a large skillet, heat the oil
8. Add the chicken rolls and cook just until golden brown, about 2 minutes per side
9. Add the broth and lemon juice and bring to a boil
10. Reduce the heat to medium, cover, and simmer until the chicken is cooked through, about 4 minutes
11. Transfer the chicken to plates and set aside
12. Increase heat to high and cook the sauce about 5 minutes
13. Drizzle the sauce over the chicken and serve

Ingredients:

-10 bell peppers (assorted colors)
-2 cups olive oil
-3 garlic cloves, minced
-2 teaspoons ground black pepper

1. Preheat the broiler
2. Cover a baking sheet with foil
3. Arrange the bell peppers on the baking sheet and broil until the skins brown, turning the peppers over occasionally, about 20 minutes
4. Peel and seed the peppers, and cut them into strips
5. In a large bowl, toss the pepper strips with the oil, garlic, and pepper
6. Cover and refrigerate for at least 5 hours
7. Before serving, arrange on a plate at room temperature

Ingredients:

-1 (11-ounce) package refrigerated bread-stick dough
-1/4 cup grated Parmesan cheese
-24 slices of prosciutto (about 1 pound)

1. Preheat oven to 350 degrees F
2. Line two large baking sheets with parchment paper
3. Cut each dough rectangle lengthwise in half, forming 2 thin strips from each rectangle
4. Coat the dough strips with cheese
5. Roll each dough rectangle into a 14-inch long strip, then stransfer the dough strips to the baking sheets
6. Bake until the bread sticks are golden brown, about 20 minutes
7. Cool the bread sticks completely
8. Wrap one slice of prosciutto around each cooled bread stick and serve

Ingredients:

-2 cups grated Parmesan cheese
-1 teaspoon chopped fresh rosemary
-1 (11-ounce) refrigerated bread-stick dough
-1 tablespoon olive oil
-1 teaspoon salt

1. Preheat the oven to 350 degrees F
2. Line 2 large baking sheets with parchment paper
3. Chop the Parmesan cheese, and rosemary together to mince and blend
4. Set the cheese mixture aside
5. Separate the dough rectangles
6. Using a large, sharp knife, cut each dough rectangle in half lengthwise to form 2 thin strips from each rectangle
7. Lightly brush the oil over the dough strips
8. Working with one dough strip at a time, coat each strip with the cheese mixture, then roll each dough strip between your palms and the work surface into an 8-inch long strip
9. Transfer the dough strip to the prepared baking sheets and sprinkle with the salt
10. Bake until the bread sticks are golden brown, about 15 minutes
11. Transfer the warm bread sticks to a basket and serve

Ingredients:

-3 tablespoons fresh lemon juice
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-3 tablespoons olive oil
-1 1/4 pounds assorted tomatoes (regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow tomatoes)
-6 ounces fresh mozzarella cheese, sliced
-2 tablespoons thinly sliced fresh basil leaves

1. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl
2. Gradually whisk in the oil to blend
3. Set the dressing aside
4. Cut the regular tomatoes into 1/4-inch thick slices, and the plum tomatoes into wedges
5. Cut the cherry, grape, and yellow tomatoes in half
6. Arrange the tomatoes and cheese on a platter
7. Drizzle the dressing over
8. Sprinkle with the basil and additional salt and pepper, and serve

Ingredients:

-olive oil for deep-frying
-2 cups all-purpose flour
-2 tablespoons dried parsley
-1 pound clean squid with tentacles, bodies cut into 1/2-inch thick rings
-2 lemons, cut into wedges
-1 1/2 teaspoons salt

1. In a large saucepan, add enough oil and heat over a medium flame to 350 degrees F
2. In a large bowl, mix the flour and parsley
3. Working in batches, toss the squid into the flour mixture to coat
4. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch
5. Using a slotted spoon, transfer the fried calamari to a paper-towel plate to drain
6. Place the fried calamari and lemon wedges on a clean plate
7. Sprinkle with salt and serve

Ingredients:

-4 pita breads, split horizontally in half
-2 tablespoons plus 1/3 cup olive oil
-1 teaspoon dried oregano
-1 1/2 teaspoons salt
-1 1/4 teaspoons black pepper

1. Preheat oven to 400 degrees F
2. Cut each pita half into 8 wedges
3. Arrange the pita wedges evenly over a large baking sheet
4. Brush the pita wedges with oil, then sprinkle with the oregano and salt and pepper
5. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer
6. Serve with salsa, or your favorite dip

Ingredients:

-1 1/4 cups plain yogurt
-1/2 teaspoon lemon juice
-1/2 cup fresh mango pulp
-1/3 cup cold water
-4 tablespoons honey or sugar
-9-10 standard-size ice cubes.

1. Blend everything but the ice cubes in the blender until the sugar or honey is dissolved
2. Add the ice and blend until frothy
3. Enjoy!

Ingredients:

-1 pound salmon fillets or steaks
-1/4 teaspoon salt
-1/2 teaspoon ground black pepper
-1 teaspoon onion powder
-1 teaspoon dried dill weed
-2 tablespoons butter

1. Preheat oven to 400 degrees F (200 degrees C)
2. Rinse salmon, and arrange in a baking dish
3. Sprinkle salt, pepper, onion powder, and dill over the fish
4. Place pieces of butter evenly over the fish.
5. Bake in preheated oven for 20 to 25 minutes
6. Salmon is done when it flakes easily with a fork

Ingredients:

-2 tablespoons raspberry vinegar
-2 1/2 tablespoons raspberry jam
-1/3 cup extra-virgin olive oil
-8 cups spinach, rinsed and torn into bite-size pieces
-1/2 cup chopped walnuts
-8 strawberries, quartered
-2 kiwis, peeled and sliced

1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container
2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl
3. Toss with raspberry dressing
4. Serve immediately

Ingredients:

-2 packages of imitation crab
-1 medium chopped tomato
-1/2 cup chopped red onion
-1/2 cup chopped green pepper
-1/2 cup snow peas (thaw if frozen)
-1/2 cup low fat yogurt
-2-3 oz. crumbled feta cheese
-1/4 cup light mayo
-1 clove garlic, minced
-1/4 teaspoon ground pepper
-lettuce
-6 pitas

1. Mix first ten ingredients in a bowl
2. Stuff pitas with a piece of lettuce and seafood mix

Ingredients:

-4 split chicken breasts, grilled or sauté and diced
-1/4 cup bean sprouts
-1/4 cup diced celery
-1/4 cup water chestnuts
-2 diced scallions
-2 tablespoons toasted sesame seeds
-1 tablespoon soy sauce
-1/2 teaspoon ground ginger
-1/4 teaspoon garlic powder
-salt and pepper to taste
-3-4 tablespoons low fat Mayo
-pita bread

1. Combine all ingredients in a large bowl and mix well
2. Fill Pita Bread with this mixture

Ingredients:

-3 quarts water
-1 1/2 tablespoons salt
-1 tablespoon mustard seeds
-6 whole black peppercorns
-6 bay leaves
-1 celery stack, halved
-1 carrot, halved
-2 pounds medium shrimp, peeled
-2 teaspoons grated lemon rind
-1/2 cup fresh lemon juice
-1 tablespoon olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

1. Combine first 7 ingredients in an oven, and brind to a boil
2. Reduce heat and simmer 15 minutes
3. Add shrimp, cook 3 minutes
4. Drain shrimp
5. Place shrimp in a shallow dish
6. Combine lemon rind and next 4 ingredients
7. Add to shrimp and toss well
8. Cover and chill until ready to serve

Ingredients:

-1/3 cup seedless raspberry jam
-3 tablespoons chopped walnuts, toasted
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/8 teaspoon salt
-3/4 cup granulated sugar
-1/4 cup butter, softened
-2 teaspoons grated lemon rind
-1 1/8 teaspoons vanilla extract, divided
-1 large egg
-1 large egg white
-3/4 cup sour cream
-cooking spray
-1/4 cup sifted powdered sugar
-1 1/2 teaspoons milk

1. Preheat oven to 350 degrees F
2. Combine raspberry jam and walnuts in a small bowl
3. Lightly spoon flour into dry measuring cups, level with a knife
4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk
5. Combine granulated sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended
6. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture
7. Spread half of batter into a loaf pan coated with cooking spray
8. Spoon raspberry mixture over top, leaving a 1/4-inch border
9. Spread remaining batter over raspberry mixture
10. Bake for 55 minutes or until a wooden pick inserted in center comes out clean
11. Cool in pan 10 minutes on a whire rack and remove from pan
12. Cool completely on wire rack
13. Combine 1/8 teaspoon vanilla, powdered sugar, and milk in a small bowl, stirring well with a whisk
14. Drizzle over loaf

Ingredients:

-4 skinless, boneless, skinless chicken breasts
-1 teaspoon paprika
-salt and pepper
-1 pinch garlic powder
-1/4 cup butter
-1 onion, sliced into thin rings
-1 pound fresh mushrooms, sliced

1. Pound chicken breasts to 1/2 inch thickness
2. Sprinkle both sides of each chicken breast with paprika, salt, pepper, and garlic powder
3. In a large skillet, melt the butter over medium heat
4. Arrange chicken breasts in the pan, cover, and cook for 10 minutes
5. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken
6. Cover, and cook for 10 minutes
7. Remove lid, and mix onions and mushrooms into the butter sauce
8. Reduce heat to low, and cook uncovered for 5 minutes

Ingredients:

-1 1/4 cups all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-5 tablespoons butter, softened
-1/2 cup granulated sugar
-1/2 cup packed brown sugar
-1 1/2 teaspoons vanilla extract
-1 large egg white
-1/3 cup dried tart cherries
-1/2 cup semisweet chocolate chunks
-2 1/2 tablespoons white chocolate chips
-cooking spray

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups and level with a knife
3. Combine flour, baking powder, and salt, stirring with a whisk
4. Combine butter and sugars in a large bowl
5. Beat with a mixer at medium speed until well blended
6. Add vanilla and egg white, beat 1 minute
7. Stir in flour mixture, cherries, chocolate chunks, and chocolate chips
8. Drop by level tablespoons onto baking sheets coated with cooking spray
9. Place pans in in freezer for 5 minutes
10. Bake for 10 minutes or until lightly browned
11. Cool on pans 2 minutes
12. Remove from pans and cool completely

Ingredients:

-12 cups water
-2 pounds unpeeled medium shrimp
-2 teaspoons Old Bay seasoning
-1 cup chopped onion
-1 cup chopped green bell pepper
-2/3 cup cup cider vinegar
-1 1/2 tablespoons olive oil
-1 teaspoon salt
-1/4 teaspoon black pepper

1. Bring water to a boil in a large saucepan
2. Add shrimp and seasoning; cook 3 minutes or until done
3. Drain and cool completely
4. Place shrimp in a large zip-top plastic bag
5. Add onion and remaining ingredients to bag
6. Seal and marinate in refrigerator 30 minutes, turning bag occasionally
7. Remove shrimp from bag, reserving marinade
8. Peel shrimp and place in a large bowl
9. Add reserved marinade and toss gently to coat

Ingredients:

-36 prebaked miniature phyllo dough shells
-1 1/2 teaspoons instant coffee granules
-1 teaspoon hot water
-1 teaspoon Kahlua (coffee-flavored liqueur)
-1/2 cup sugar
-1/2 cup (4-ounces) cream cheese
-1/2 cup (4-ounces) block-style cream cheese
-1 tablespoon all-purpose flour
-1/4 teaspoon vanilla extract
-3 tablespoons toffee bits (such as Heath)

1. Preheat oven to 350 degrees F
2. Place 1 phyllo shell into each of 36 miniature muffin cups
3. Combine coffee granules hot water, and Kahlua in a small bowl
4. Place coffee mixture, sugar, and next 5 ingredients in a food processor, and process until smooth
5. Spoon about 1 tablespoon cheese mixture into each shell
6. Sprinkle cheesecakes evenly with toffee bits
7. Bake for 15 minutes or until set
8. Remove from pans and cool on a wire rack

Ingredients:

-1/2 cup chopped plum tomato
-1 tablespoon chopped fresh basil
-1 tablespoon chopped green olives
-1 teaspoon capers
-1/2 teaspoon balsamic vinegar
-1/2 teaspoon sea salt
-dash of ground black pepper
-1 garlic clove, minced
-4 slices French bread baguette
-olive oil
-1 garlic clove, halved
-4-oz mozzarella cheese

1. Preheat oven to 375 degrees F
2. Combine first nine ingredients and set aside
3. Lightly coat both sides of bread slices with olive oil, and arrange bread slices in a single layer on a baking sheet
4. Bake for 4 minutes on each side or until lightly toasted
5. Rub 1 side of bread slices with halved garlic
6. Top evenly with tomato mixture and sprinkle with cheese

Ingredients:

-2 teaspoons butter
-1 cup chopped onion
-4 garlic cloves, thinly sliced
-8 cups thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth
-1 1/2 tablespoons sugar
-1/2 teaspoon salt
-8 teaspoons coarsely chopped pecans, toasted

1. Melt butter in a large skillet over medium-high heat
2. Add onion and garlic, saute 4 minutes or until lightly browned
3. Stir in Brussels sprouts, saute 2 minutes
4. Add broth and sugar, and cook 5 minutes or until liquid almost evaporates, stirring frequently
5. Stir in salt
6. Sprinkle with pecans

Ingredients:

-mango, cut into 2-inch pieces
-watermelon, cut into 2-inch pieces
-pineapple, cut into 2-inch pieces
-papaya, cut into 2-inch pieces
(Aim for about 5 large handfuls of a mixture of fruit)
-4 tablespoons toasted dried coconut
-juice of 2 limes

1. Chop up the fruit and place it in a bowl
2. Add coconut and the juice of limes, and toss well to coat
3. Serve in small bowls

Ingredients:

-7 oz (200 g) semisweet baking chocolate
-3/4 pint (250 g) medium strawberries with hulls left on
-2 figs, cut into quarters
-1 cup pistachios or toasted hazelnuts, finely chopped

1. Break the chocolate into pieces, place in a bowl, and heat over a pan of simmering water for about 5 minutes, until melted
2. Stir occasionally, until smooth
3. Alternatively, you can melt it in a glass bowl in the microwave for 2 minutes
4. Cover a large plate with plastic wrap
5. Dip the fruit into the melted chocolate, covering the bottom half
6. Dip into the chopped nuts
7. Spread on a plate and keep refrigerated until ready to serve

Ingredients:

-8 oz (250 g) mixed cooked seafood (crab meat, peeled shrimp, or lobster meat)
-1 red onion, thinly sliced
-2 large carrots, sliced
-2-inch piece fresh ginger, very thinly sliced
-20 cilantro sprigs, about 3 inch long
-40 fresh mint leaves
-20 wide circular rice paper wrappers
-sweet and sour sauce for dipping

1. Arrange the seafood, onion, carrots, ginger, and herbs in a separate piles on a tray
2. Place a large clean dish towel on a wok surgace, and fill a medium-sized bowl with hot water
3. Drop one rice paper wrapper at a time into the hot water for about 30 seconds
4. When soft and pliable, place the wrapper on the dish towel and dab off excess water with another towel
5. Fill the lower side of the wrapper with 1 tablespoon of seafood, and lay some onion, carrot, and herbs across the other side, allowing them to protrude from the top of the wrapper
6. Fold over the lower part of the wrapper around the seafood, then fold in the sides and roll up to make a tight parcel
7. Repeat with the remaining wrappers
8. Serve with sweet and sour sauce

Ingredients:

-3 large sweet potatoes, peeled, cut into wedges
-2 tablespoons olive oil
-2 teaspoons whole cumin seeds

1. Preheat oven to 400 degrees F
2. Place potato wedges on baking tray and drizzle with olive oil and cumin seeds
3. Roast in an oven for 30-40 minutes, until crispy
4. Shake the baking tray frequently during cooking to prevent sticking
5. Serve warm

Ingredients:

-16 square slices baguette or other sourdough bread
-3 tablespoons olive oil
-salt
-pepper
-1 garlic clove, peeled
-8 oz (200 g) cream cheese
-4 avocado halves, each cut into 4 slices
-4 tomatoes, halved
-2 red chili peppers, deseeded and thinly sliced (optional)

1. Preheat the oven to 400 degrees F
2. To make the crostini, place the bread slices on a nonstick baking sheet
3. Brush with 3 tablespoons of oil, and season
4. Bake for 6 minutes, until browned on the edges
5. Rub with the garlic and set the crostini aside
6. Spread the crostini with cream cheese
7. Top with 2 slices of avocado, then tomatoes
8. Sprinkle with the chili peppers, and serve

Ingredients:

-4 or 5 small zucchini
-3 tablespoons extra-virgin olive oil
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-2 thumb-sized red chili peppers, thinly sliced
-small bunch of fresh chives
-4 oz (100 g) mild goat cheese
-handful fresh mint leaves
-2 small handfuls baby arugula, long stems trimmed
-toothpicks, to secure

1. Heat the broiler to high
2. Using a very sharp knife, cut the zucchini into 20 lengthwise slices
3. Brush the slices with 2 tablespoons of the olive oil and sprinkle with the salt and pepper
4. Put them in a broiler pan and cook on both sides until the zucchini have grill stripes
5. Be careful not to overcook or they will break apart when roling
6. Set aside to cool
7. Heat the remaining oil in a frying pan over medium-high heat, add the chili peppers, and fry until crisp around the wedges
8. Drain on paper towels
9. Bring a small saucepan of water to a boil, drop in the chives, and remove immediately with a slotted spoon
10. Place in cold water briefly, then leave to dry on paper towels
11. Spread each zucchini slice with about 1 teaspoon of goat cheese
12. Place a couple of mint leaves, 2 chilli pepper slivers, and some arugula across one end so that they are protrude
13. Gently roll the slice up and secure with a toothpick
14. Tie a chive around the roll
15. Remove the toothpicks and refrigerate until serving

Ingredients:

-2 bunches asparagus, ends trimmed
-12 slices prosciutto or serrano ham, cut in half

1. Bring a saucepan of salted water to a boil, add the asparagus, and simmer for 1-2 minutes
2. Remove with tongs, and immediately plunge into ice water to retain color and halt cooking
3. Drain on a dish towel
4. Roll two spears of asparagus in one piece of prosciutto
5. Repeat with the remaining asparagus and prosciutto
6. Refrigerate until ready to serve

Ingredients:

-2 medium cucumbers, cubed
-1 lb large cooked shrimp
-soy sauce
-15 skewers

1. Thread one large cooked shrimp and one cucumber cube onto each skewer
2. Repeat threading each skewer with shrimp and cucumber
3. Serve with soy sauce or any sauce of your choice

Ingredients:

-16 small slices of French bread
-olive oil
-1/2 lb (225 g) fresh cooked white crab meat
-juice of 1/2 lemon
-pinch of crushed chili
-2 tablespoons extra-virgin olive oil
-salt
-pepper

1. Toast bread slices and brush each with some olive oil
2. In a bowl, mix together crab meat, the juice of half lemon, and pinch of crushed chili, extra-virgin olive oil, and some salt and pepper
3. Top each crostini with a good portion of the crab mixture
4. Serve immediately

Ingredients:

-1 lb (450 g) halibut, cleaned and cut into chunks
-3 scallions, with green stems, sliced lengthwise

Glaze Ingredients:

-1/3 cup mirin (rice wine)
-2/3 cup light miso paste
-1/2 cup superfine sugar

1. To make the glaze, combine all the ingredients in a small bowl
2. Add the fish and turn to coat thoroughly
3. Cover and leave to marinate in the refrigerator for at least 24 hours
4. Preheat the broiler to medium
5. Place the fish on a roasting tray with a flat rack
6. Broil for 4-5 minutes, until golden brown and crispy around the edges
7. Sprinkle with the scallions and serve warm with chopsticks or toothpicks

Ingredients:

-3 chicken breasts or boneless skinless thighs, cut into 25 cubes
-25 wooden skewers, soaked in water for one hour
-salt and pepper
-2 tablespoons olive oil
-cilantro sprigs to garnish

Marinade Ingredients:

-1/2 teaspoon coriander seeds, ground
-1/2 teaspoon cumin seeds, ground
-1/2 teaspoon fennel seeds, ground
-1 teaspoon pimenton
-1 teaspoon red wine vinegar
-1 tablespoon olive oil

1. Combine all of the marinade ingredients in a bowl, mixing thoroughly
2. Flatten the cubes of chicken slightly, add to the marinade, and turn to coat on all sides
3. Leave to marinade in the refrigerator for at least 1-2 hours
4. Preheat oven to 400 degrees F
5. Thread one piece of chicken onto each skewer and season
6. Heat the oil in a nonstick frying pan, add the skewers, and fry to color each side
7. Transfer to a nonstick baking sheet, cover with foil, and place in the oven for 5 minutes
8. Arrange the chicken skewers on a serving plate and garnish with cilantro

Ingredients:

-4 medium-size slices sourdough, French bread, cut into cubes
-2 tablespoons extra-virgin olive oil
-1/2 teaspoon each salt and pepper
-2 large shallots, diced
-juice of 1/2 lemon
-1 lb (500 g) ripe cherry, plum, or grape tomatoes, halved
-2 red or yellow tomatoes, quartered
-2 yellow and/or red beefsteak tomatoes, cut into bite-sized chunks
-large bunch basil leaves, chopped
-4 oz (100 g) firm, mild, goat cheese, crumbled

Dressing Ingredients:
-1/2 garlic clove, chopped
-1 1/2 tablespoons red wine vinegar
-3 1/2 tablespoons extra-virgin olive oil
-1/2 teaspoon Dijon mustard

1. Preheat oven to 400 degrees F
2. On a baking sheet, toss the bread crumbs with the olive oil, salt, and pepper
3. Bake for 6 minutes or until light and golden
4. Remove from the oven and leave to cool
5. Meanwhile, toss the shallots with the lemon juice in a bowl
6. Place all of the dressing ingredients in a jar, close the lid, and shake well to combine
7. In a large bowl, combine the tomatoes and basil
8. Pour the dressing over the salad and turn to coat
9. Divide the salad between 6-8 small bowls, sprinkle with the goat cheese, and serve

Ingredients:

-12 oz (350 g) fresh spinach, chopped
-1 teaspoon salt
-2 tablespoons olive oil
-2 large yellow onions, sliced
-2 garlic cloves, crushed
-1 cup plain yogurt
-pita bread, to serve

1. Place the spinach in a covered saucepan with the salt, and heat gently for 2 minutes
2. Drain and rinse with cold water, then squeeze off any excess water with your hands, until dry
3. Place the oil in a small frying pan, add the onions and garlic, and sauté slowly for about 20 minutes, until golden brown
4. Remove from heat, set aside, and allow to cool completely
5. In a mixing bowl, combine the onion mixture, yogurt, and spinach
6. Season with salt and pepper
7. Refrigerate, then serve with warm pita bread

Ingredients:

-3/4 cup all-purpose flour
-3 large eggs, beaten
-3/4 cup plus 3 tablespoons milk
-2 tablespoons sugar
-pinch of salt
-2 tablespoons melted unsalted butter
-seasonal berries for garnish

1. Whisk together the flour, eggs, milk, sugar, salt, and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream
2. Cover and refrigerate for at least an hour or overnight
3. Heat a crêpe pan or small heavy nonstick skillet over medium-high heat
4. When hot, brush with a light coating of the remaining 1/2 tablespoon butter
5. Ladle about 3 tablespoons crêpe batter into the pan, tilting the skillet to evenly coat the pan with batter
6. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes
7. Using a spatula, carefully turn the crêpe and cook on the second side just until the bottom colors slightly, about 30 seconds
8. Transfer to a plate and cover loosely to keep warm
9. Repeat with the remaining batter
10. Garnish with berries

Ingredients:

-1 cup milk
-6 tablespoons unsalted butter
-1 teaspoon sugar
-pinch of salt
-3/4 cup all-purpose flour
-5 large eggs, at room temperature
-1 teaspoon water
-1 recipe Sweetened Whipped Cream (recipe follows)
-confectioners’ sugar, for decoration
-chocolate sauce (recipe follows)

1. Preheat the oven to 425 degrees F
2. Line a large baking sheet with parchment paper and set aside
3. Combine the milk, butter, sugar, and salt in a medium saucepan and bring to a slow boil over medium heat and cook until the butter is melted
4. Remove from the heat and add the flour all at once, stirring with a heavy wooden spoon
5. Return the pan to medium-low heat and stir intensly until the mixture becomes a smooth paste and pulls away from the sides of the pan in a ball, 1 to 2 minutes
6. Remove from the heat and let cool slightly, 1 to 2 minutes
7. Stirring constantly with a heavy wooden spoon, add 4 of the eggs, one at a time, beating well after the addition of each, and mix until smooth. Let the dough cool
8. Beat the remaining egg with the water in a small bowl to make an egg wash
9. Transfer the dough to a pastry bag fitted with a plain tip and pipe out 16 ball-sized rounds onto the prepared sheet, about 2 inches apart
10. Lightly brush the egg wash on the tops and sides of the dough using a pastry brush and bake until doubled in size, 14 to 15 minutes
11. Reduce the temperature to 375 degrees F and bake until the balls are golden brown, firm to the touch, and hollow inside, 6 to 7 minutes
12. Turn off the oven and leave the oven door ajar for 10 minutes for the puffs to dry
13. Cool completely on a wire rack
14. Cut each cream puff in half and scoop out the doughy centers with a small spoon
15. To serve, fill the bottom halves with 2 tablespoons of the whipped cream and cover with the tops
16. Place 2 to 4 cream puffs on dessert plate and sift confectioners’ sugar over it, and drizzle each with warm chocolate sauce and serve immediately

Sweetened Whipped Cream
-1 cup cold heavy cream
-2 tablespoons confectioners’ sugar
-1/2 teaspoon pure vanilla extract

1. Place the cream in a medium bowl and beat with an electric mixer at medium speed until it becomes thick
2. Beating, add the confectioners’ sugar and vanilla and beat until soft peaks form, being careful not to overbeat
3. Serve immediately

Chocolate Sauce
-3/4 cup half-and-half
-1 tablespoon unsalted butter
-1 1/3 cups semisweet chocolate chips
-1/4 teaspoon pure vanilla extract

1. Scald the half-and-half and butter in a small heavy saucepan over medium heat
2. Remove from the heat
3. Place the chocolate and vanilla in a medium bowl
4. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth
5. Serve slightly warm

Ingredients:

-4 1/2 tablespoons unsalted butter, melted
-3 tablespoons Mayonnaise
-1 1/2 tablespoons fresh lemon juice
-1 1/2 tablespoons extra virgin olive oil
-1 tablespoon chopped green onions
-1 tablespoon chopped chives
-1 tablespoon chopped parsley
-3/4 teaspoon salt
-1/2 teaspoon black pepper
-1/8 teaspoon cayenne
-1 pound lump crabmeat
-6 tablespoons fine dry bread crumbs
-1/3 cup all-purpose flour
-1 large egg
-2 tablespoons milk
-1 1/2 cups panko (Japanese bread crumbs)

1. Line a baking sheet with parchment paper and set aside
2. Combine the butter, mayonnaise, lemon juice, olive oil, green onions, chives, and parsley in a bowl of a food processor and process until well blended and slightly thickened
3. Add the salt, pepper, and cayenne and process for 15 seconds to blend
4. Transfer to a medium bowl with the crabmeat and bread crumbs and fold gently to mix, being careful not to break up the lumps
5. Form the crabmeat mixture into eight round cakes, and pack gently but firmly
6. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, one to two hours
7. Place the flour in a small shallow dish
8. In a separate bowl, whisk together the egg and milk to make an egg wash
9. Place the panko in a third shallow dish
10. Dredge each crab cake in the flour, then in the egg wash, and then in the panko crumbs, shaking to remove any excess breading and set aside
11. Heat 1/4 cup of the oil in a large skillet over medium heat
12. Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side
13. Add more oil as needed
14. Drain the crab cakes on paper towels
15. Top each crab cake with 2 tablespoons of the Mango-Cucumber Relish and serve immediately

Mango-Cucumber Relish
-1/2 cup mangoes, peeled, seeded, and diced
-1/2 cup cucumbers, peeled, seeded, and diced
-1/4 cup bell peppers, seeded and diced
-1 tablespoon rice wine vinegar
-1 1/2 tablespoons extra virgin olive oil

1. Place the mangoes, cucumbers, and bell peppers in a medium bowl and toss gently with the vinegar and oil to coat
2. Cover and chill until ready to serve

Ingredients:

-1 lb. sliced chicken breast
-2 chili peppers, chopped
-2 tablespoons white cooking wine
-6 cloves garlic, chopped
-1 tablespoon ginger, chopped
-1 cup vegetable stock
-2 tablespoons cornstarch, mixed with 4 tablespoons water
-4 tablespoons soy sauce
-1/2 cup whole cashews
-handful or more of sliced celery, red or yellow bell peppers, carrots, snow peas, water chestnuts, mushrooms, cabbage, and bean sprouts

1. Stir-fry the chicken, chili peppers, wine, garlic, and ginger in a large non-stick wok over medium-high heat until browned
2. Dump the cooked chicken into a large bowl and stir fry your choice of vegetables, two kinds at a time, for a bout 4 minutes each
3. Pour the stock into the empty wok and bring to a boil
4. Stir the cornstarch solution, then slowly add it to the wok to thicken the sauce
5. Return all the vegetables and chicken to the wok
6. Toss with soy sauce and cashews

Ingredients:

-1 whole cantaloupe, seeded and chopped
-2 small packages prosciutto
-toothpicks

1. Cut a cantaloupe into 1-inch chunks
2. Slice prosciutto into small strips
3. Wrap each strip of prosciutto around each chunk of melon and secure it with a toothpick or skewer

Ingredients:

-1 pound (500 g) small zucchini, trimmed
-1 teaspoon salt
-1 3/4 cup fresh breadcrumbs
-6 green onions, chopped
-2 eggs, lightly beaten
-2/3 cup feta cheese, crumbled
-1/2 cup fresh mint leaves, chopped
-1/4 teaspoon nutmeg
-salt and pepper to taste
-flour for shaping
-olive oil, for frying

Dill Yogurt Sauce
-14 oz (400 g) plain yogurt
-2 tablespoons fresh dill
-1/2 teaspoon salt
-1/2 teaspoon pepper
Beat the yogurt until smooth, then stir in the dill, salt, and pepper

1. To remove excess moisture from the zucchini, grate, sprinkle with the salt, and leave in a colander for 30 minutes
2. Meanwhile, preheat the oven to 375 degrees F
3. Reserve 8 tablespoons of breadcrumbs, spread the remaining breadcrumbs on a nonstick baking sheet, and bake for 10 minutes, stirring a couple of times, until golden and crisp
4. Set aside to cool
5. Rinse the zucchini and squeeze with your hands to remove as much liquid as possible, or the cakes will be too wet
6. Mix the zucchini with the onions, eggs, feta, reserved breadcrumbs, mint, and nutmeg, and season with salt and pepper
7. Using floured hands, form the mixture into 15-18 plump, round 2-inch wide patties
8. Press the patties into the toasted breadcrumbs, makis sure they are coated all over
9. Heat a frying pan over a medium-high heat
10. Fry the patties for about 3 minutes on each side, until crisp and golden
11. Drain on paper towels
12. Serve with the yogurt sauce

Ingredients:

-2 large eggplants, trimmed and cut into 3/4-inch sticks
-1 1/2 cups olive oil
-1 cup all-purpose flour
-1 teaspoon salt
-1 teaspoon pepper
-6 tablespoons finely grated Parmesan

1. Place the eggplant sticks in a large bowl of cold water and soak for 1 hour
2. Heat the olive oil over medium-high heat in heavy-bottomed saucepan
3. Spread the flour on a plate
4. Lift the eggplant sticks from the water, dip into the flour to coat, then shake off the excess
5. Fry 4-6 sticks at a time, until golden brown, and drain on paper towels
6. Sprinkle with the salt, pepper, and Parmesan
7. Serve hot

Ingredients:

-1 pound (450 g) large shrimp, peeled
-1 cup corn starch
-4 egg whites, lightly beaten
-1 1/4 cups unsweetened dried coconut
-salt and pepper
-2 1/2 cups olive oil
-zest of 1 lime, for garnish

1. Preheat the oven to 300 degrees F
2. Wash and dry the shrimp on paper towels
3. Put the corn starch, beaten egg whites, and coconut in three separate bowls
4. Season the shrimp with salt and pepper, then dip into the corn starch
5. Shake off the excess, then dip into the egg white, and finally into the coconut
6. Heat the oil in a large saucepan over medium-high heat
7. Deep-fry the shrimp in the oil until golden, about 6 at a time
8. Drain on paper towels and keep warm in the oven until ready to serve
9. Garnish with lime zest

Ingredients:

-1/4 cup unsweetened shredded coconut
-1 pound semisweet chocolate, finely chopped
-1 1/4 cups (5 ounces) unsalted roasted cashews, coarsely crushed
-1/2 cup golden raisins

1. Preheat the oven to 350 degrees F
2. Line a baking sheet with parchment paper
3. Spread the coconut on an unlined baking sheet
4. Bake, stirring occasionally, until the coconut is toasted, about 10 minutes
5. Melt the chocolate in the top part of a double boiler set over barely simmering water
6. Remove the insert from the heat
7. Stir in the cashews and raisins
8. Drop the chocolate mixture by tablespoons onto the parchment paper to make about 2 dozen mounds
9. Sprinkle each with toasted coconut
10. Chill until ready to serve

Ingredients:

Crepes
-8 tablespoons (1 stick) unsalted butter
-3/4 cup plus 2 tablespoons milk
-1/2 cup water
-2 large eggs
-1 cup plus 2 tablespoons all-purpose flour
-a pinch of salt
-2 tablespoons olive oil

Filling
-1 (15-ounce) container ricotta cheese
-2 large egg yolks
-1/4 cup confectioners’ sugar
-3/4 teaspoon rum extract
-grated zest of 1/2 orange

Garnish
-2 ounces bittersweet chocolate, in a chunk
-confectioners’ sugar, for sifting

To make the crepes:
1. Cook the butter in a small saucepan over medium heat until it melts and comes to a boil
2. Pour the melted butter into a small bowl and let stand for a few minutes
3. Spoon off the clear yellow clarified butter and transfer it to another small bowl (discard the milky residue in the first bowl)
4. Whisk the milk, water, eggs, and 2 tablespoons of the clarified butter in a medium bowl
5. Whisk in the flour and salt, just until the batter is barely smooth
6. Mix the olive oil into the remaining clarified butter
7. Dip a crumpled paper towel into the butter-oil mixture and use it to coat the inside of a skillet
8. Heat the skillet over medium-high heat until hot, about 1.5 minutes
9. Pour 1/4 cup of the batter into the bottom of the skillet and immediately tilt and swirl the skillet so the batter coats the bottom in a thin layer
10. Cook until the edges look dry and the top is set, about 1 minute
11. Using a heatproof spatula, lift and turn the crepe
12. Cook about 30 seconds
13. Transfer to a plate
14. Repeat with the remaining batter, wiping the pan with butter-oil each time
15. Separate the crepes as you stack them with pieces of waxed paper between
16. Reserve the remaining butter-oil mixture

To make the filling:
1. Mix the ricotta, egg yolks, confectioners’ sugar, rum extract, and orange zest in a medium bowl until combined

To assemble the blintzes:
1. Place a crepe, spotted side up, on the work surface
2. Spread about 3 tablespoons of the filling in a strip about 1 inch from the bottom and sides of the crepe
3. Fold the bottom edge up to cover the filling
4. Fold in the right side about 1 inch, repeat with the left side, and roll up
5. Place seam side down on a baking sheet
6. Repeat with the remaining crepes and filling
7. Cover with plastic wrap and refrigerate until ready to serve, about 2 hours

To cook the blintzes:
1. Preheat the oven to 200 degrees F
2. Heat about 2 1/2 tablespoons of the butter-oil mixture in a large skillet over medium heat until very hot
3. Add 6 blintzes and cook, turning occasionally and adjusting the heat as necessary to keep the blintzes from burning, until the blintzes are crisp and golden brown, about 5 minutes
4. Transfer the cooked blintzes to a baking sheet and keep warm in the oven
5. Repeat with the remaining blintzes and butter-oil mixture

-To serve, grate the chocolate on top, and sift confectioners’ sugar over the blintzes

Ingredients:

-3 medium bell peppers (1 red, 1 yellow, 1 green)
-1 (6-ounce) can tuna, drained
-1/2 cup ricotta cheese
-1 2/3 cups shredded mozzarella cheese
-1 tablespoon freshly grated Parmesan cheese
-3 anchovy fillets packed in oil, drained and finely chopped
-2 large eggs plus 1 large egg yolk
-3 tablespoons chopped fresh parsley
-1 tablespoon chopped fresh sage, optional
-1 teaspoon dried oregano
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup dried Italian-seasoned bread crumbs

1. Preheat oven to 350 degrees F
2. Lightly oil a 15×10-inch baking pan
3. Cut eat pepper in half lengthwise
4. Remove and discard the seeds and ribs
5. Flake the tuna well in a medium bowl
6. Add the ricotta, mozzarella, Parmesan, and anchovies and mix to combine
7. Whisk the eggs, egg yolk, parsley, sage, oregano, salt, and pepper in a small bowl
8. Add to the tuna mixture and fold with a spatula
9. Fill each pepper with an equal amount of the tuna filling
10. Place the bread crumbs in a small bowl
11. One at a time, invert the peppers into the bread crumbs to coat the filling with crumbs
12. Place the peppers, crumbed sides up, in the pan
13. Bake until the tops are golden and the peppers soften, 25 to 30 minutes
14. Serve hot

Ingredients:

-1 cup ricotta cheese
-1 cup cottage cheese
-1/3 cup granulated sugar
-1/3 cup low fat yogurt
-2 eggs
-1 teaspoon grated lemon zest
-1/2 teaspoon vanilla extract
-1 tablespoon all-purpose flour
-1 1/2 teaspoon cornstarch
-1 cup raspberries

1. Preheat oven to 350 degrees F
2. In a food processor, beat together ricotta cheese, cottage cheese, sugar, yogurt, eggs, lemon zest and vanilla until smooth
3. Beat in flour and cornstarch
4. Transfer to a bowl; gently fold in raspberries
5. Pour into prepared pan
6. Bake 35 minutes or until a tested inserted in center comes out clean
7. Cool on a rack, chill and serve

Ingredients:

-3 egg whites, at room temperature
-1 cup granulated sugar
-1/8 teaspoon salt
-1 teaspoon vanilla extract
-3 tablespoons cocoa
-1/2 cup chopped pecans

1. Preheat oven to 250 degrees F
2. Spray baking sheet with baking spray
3. In a large bowl, beat egg whites until soft peaks form
4. Gradually add sugar and salt, beating until mixture is glossy
5. Beat in vanilla
6. Sift cocoa into bowl; fold into meringue along with pecans
7. Put mixture in a pastry bag fitted with star tip
8. Pipe small kisses onto prepared baking sheet
9. Bake 1 hour or until firm and dry

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