swordfish (or steak) with basil pistou

yields: 6 servings

the ingredients:

2 cups fresh basil leaves (packed)

1/2 cup extra-virgin olive oil

4 cloves garlic (minced)

2 lbs. swordfish steaks (or grilling steaks)

kosher salt and freshly ground black pepper

the method:

in the bowl of a food processor, pulse the basil and two cloves of the garlic. add half of the olive through the top spout, and pulse to combine (the pistou should be textured, not puréed). season to taste with salt and pepper. set aside.

in a small bowl, combine the remaining oil and garlic. season each side of the protein with salt and pepper (more so for steaks), and drizzle with the garlic oil. let stand for 15 minutes. then, preheat the oven to broil or the grill to medium-high. broil the swordfish for five to seven minutes (depending on your oven), or cook steaks until desired doneness. garnish with the pistou, or serve it on the side.

grilled steaks with lemon-garlic butter

yields: 4 servings

the ingredients:

4 tbsp. unsalted butter (softened)

1 small garlic clove (minced)

1/4 tsp. finely grated lemon zest

1 tbsp. fresh lemon juice

extra virgin olive oil

kosher salt and freshly ground pepper

2 lbs. steak

the method:

preheat the grill to medium-high.

in a small bowl, combine the butter, garlic, lemon zest, lemon juice, and a pinch of salt.

brush a little bit of olive oil on each steak, and generously season both sides with salt and pepper. grill the steaks, turning once, until slightly charred and medium-rare (or whatever doneness you prefer), about 12 minutes. transfer the steaks to a platter, and top with the butter. allow the steaks to stand for five minutes before serving. then slice, and serve.

inspired by a food and wine recipe.

orecchiette with roasted peppers, burrata, and basil vinaigrette

yields: 4 servings

ingredients:

1 lb. orecchiette

1 tbsp. white balsamic

1/4 cup extra virgin olive oil

a dozen fresh basil leaves

kosher salt and freshly ground black pepper

1 jar roasted peppers (drained and thinly sliced)

4 oz. burrata (drained and coarsely chopped)

the method:

bring a generously salted pot of water to a boil. add a tablespoon of olive oil to prevent sticking. add the pasta, and cook according to package instructions.

meanwhile, in a food processor, blend the vinegar, olive oil, and basil leaves. season to taste with salt (at least a half of a teaspoon) and pepper.

in a large bowl, add the cooked pasta, and toss it with the vinaigrette. after it’s cooled, add the roasted peppers and burrata. if need be, season to taste once more with salt and pepper. tranfer to a serving bowl, and devour.

chocolate chip cookie pie

yields: 10-12 servings

the ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*

2 large eggs

1/2 cup  plus 1 tsp.all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

(1 1/2 sticks unsalted butter (softened)

1 cup semi-sweet chocolate morsels

ice cream (optional)

the method:

preheat the oven to 325.

in a small bowl, coat the chocolate chips in the teaspoon of flour.

in the bowl of an electric mixer fitted with a paddle attachment, beat the eggs on high until foamy. beat in the flour and sugars. add the butter, and beat until incorporated. stir in the chocolate chips, and spoon the batter into the pie shell.

bake for 55-60 minutes, and cool on a wire rack. serve warm with ice cream.

*if you’re using a frozen pie crust, allow i to thaw completely before baking.

courtesy of nestle.

blueberry tart with candied ginger crust

the ingredients:

1 pint vanilla ice cream (i prefer vanilla bean.)

for the crust:

1 1/2 cups all-purpose flour, plus more for sprinkling

1 tbsp. minced candied ginger

1/4 tsp. salt

1 1/2 sticks cold unsalted butter (cut into small pieces)

1/4 cup plus 1 tbsp. ice water

for the filling:

1/4 cup sugar (plus more for sprinkling)

2 tsp. finely grated lemon zest

1/4 cup all-purpose flour

4 cups blueberries

2 tbsp. fresh lemon juice

1 egg white (beaten)

the method:

in a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt, and pulse to mix. add the butter, and pulse until it is the size of small peas. sprinkle on the ice water, and pulse just until the pastry starts to come together. turn the pastry out onto a lightly floured work surface and pat it into a disk. wrap in plastic and refrigerate for two hours, or until firm.

line a large baking sheet with parchment paper. on a lightly floured work surface, roll out the pastry to a 14-inch round about 1/8 inch thick. fold the pastry in half, and transfer it to the prepared baking sheet. unfold the pastry, and refrigerate it for 15 minutes.

preheat the oven to 375. in a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. Fold in the blueberries and lemon juice and let stand for 15 minutes.

spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. fold the pastry border up and over the blueberries, pleating it as necessary. brush the egg white on the pastry, and sprinkle with sugar. bake for about 55 minutes, until the pastry is golden brown and the filling starts to bubble. transfer the baking sheet to a rack, and let the tart cool to warm. cut into wedges and serve warm or at room temperature.

courtesy of food and wine.

three-pea salad

yields: 6 servings

the ingredients:

1 tbsp. minced shallot

1 tbsp. sherry vinegar

1 tbsp. sour cream or crème fraîche

1 tbsp. agave

1/4 cup extra-virgin olive oil

kosher salt and freshly ground black pepper

1/2 pound sugar snap peas

1/2 pound snow peas (halved crosswise)

2 cups frozen baby peas

1 1/2 tbsp. assorted fresh herbs (i used basil, mint, and parsley.)

the method:

bring a large saucepan of salted water to a boil, and fill a large bowl with ice water. in another large bowl, whisk the shallot, vinegar, sour cream, and agave together. whisk in the olive oil until emulsified, and season with salt and pepper.

add the sugar snap peas to the boiling water and blanch for 20 seconds. add the snow peas, and cook for 20 seconds. add the frozen baby peas, and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. drain, and immediately transfer the colander to the ice water to stop the cooking. drain again, and pat the peas dry. add the dressing to the peas and herbs, toss to coat, and serve.*

*the salad can be refrigerated overnight. dress when ready to serve.

adapted from a food and wine recipe.

sorbet with coconut sauce and pistachios

yields: 6 servings

the ingredients:

1 1/4 cups light coconut milk

2 tablespoons dark brown sugar

6 mint leaves

1/8 teaspoon kosher salt

1 pint sorbet

chopped pistachios

the method:

in a food processor, puree the coconut milk, dark brown sugar, mint leaves, cayenne pepper, and kosher salt in a blender. scoop the sorbet out into into bowls, drizzle with the coconut sauce, and top with the pistachios.

slightly adapted from a food network recipe.

slow-cooked chicken with balsamic bbq sauce

yields: 8 servings

the ingredients:

2 cups balsamic vinegar

1 1/2 cups ketchup

2/3 cup brown sugar

2 garlic clove (minced)

2 tbsp. worchetsire sauce

2 tbsp. dijon mustard

1 tsp. salt

1 tsp. freshly ground black pepper

for the chicken:

4 lbs. assorted bone-in chicken (with its skin)

the method:

for the bbq sauce:

combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. simmer over medium heat until reduced by a third, about 15 to 20 minutes.

for the chicken:

marinate the chicken in a large ziploc in the bbq sauce overnight (or for as long as possible), reserving some of the bbq sauce for serving. when ready to cook, heat the grill to medium-high.* brown the chicken on both sides so that some grill marks are visible. then, transfer the chicken to a slow cooker, and cook on high for two to three hours or low for four to five hours. transfer to a serving platter, and serve with the remaining bbq sauce.

*if you don’t have a grill or are making this in the winter, browning can be done successfully in a dutch oven or lightly- greased frying pan.

bbq sauce recipe courtesy of giada delaurentiis.

fusilli with italian tuna, cannellini beans, and fresh thyme

yields: 4 servings

the ingredients:

1 lb. fusilli pasta (i always use severino when possible.)

1 6 oz. jar italian tuna (drained and juices reserved)

1 clove garlic (mniced)

1/2 lemon (zested and juiced)

1 15-oz. can cannellini beans (drained and rinsed)

3/4 cup pecorino romano

1 tbsp. fresh thyme (chopped; plus more for garnish)

kosher salt and freshly ground black pepper

the method:

bring a large pot of generously salted water to a boil.

in a large frying pan, heat the oil from the tuna over medium heat. add the garlic, and cook until aromatic. add the lemon zest and juice, and stir to incorporate. then, add the beans.

once the pasta has cooked, drain it, and reserve a cup of the cooking liquid. in a large bowl or in the pasta pot, toss the pasta with the cheese.

reduce the frying pan’s heat to low, and add the pasta and the thyme. stir until everything is well coated, adding the pasta water as needed to create a sauce. season to taste with salt and pepper. note: the tuna is already salted, so i didn’t need much. transfer the pasta to a serving bowl, garnish with fresh thyme, and serve.

crostini with roasted apricots, burrata, and white truffle oil

the ingredients:

1 loaf of bread

10 apricots (sliced thinly)

extra virgin olive oil

kosher salt

brown sugar

2 7-oz. containers burrata cheese

organic white truffle oil (available from paq new york)

the method:

preheat the oven to 375.

slice the baguette on the diagonal, and place the slices on a baking sheet. bake for about 12 minutes, until slightly golden. set aside.

turn the oven up to 400.

on a rimmed baking sheet, spread the apricots into a single layer. drizzle with olive oil, and sprinkle the salt and brown sugar on top. roast for about 20 minutes. gently pat dry once roasted.

top each crostini with some of the burrata and then with the apricots. drizzle with the truffle oil, and serve.