Zucchini Muffins (makes 12-18 muffins)

• 1 egg
• 3/4 cup of soy or  skim milk
• 1/2 no fat yogurt
• 1/2 cup of sugar
• 1 1/2 flour
• 3 tsp baking powder
• pinch salt
• 3 big 5 small zucchinis grated
• 1 tsp vanilla

1. preheat oven at 300, grease muffin tins (they would stick to liners)
2. set zucchini aside
3. mix dry and wet ingredients in different bowls
4. incorporate zucchini, disperse in muffin tins
5. bake for 40 mins
6. Enjoy!!!!

xoxo

Lana

For a 12 lbs turkey

Part 1

• 4 liters of water
• 4 carrots chopped
• 1 leek chopped
• 3 tbsp thyme
• 3 tsp anise
• 3tbsp chilli flakes
• 2 tbsp summer savory
• 1 cup of salt
• 1 cup of sugar

1. boil 2 cups of water
2. add salt and sugar, let dissolve
3. remove from heat, add everything else
4. let cool to room temperature, add turkey
5. let it marinade in the fridge for 24hrs before cooking
6. remove from fridge for 1 hr before cooking (pat turkey dry and place in roasting pan)

Part 2

• 1/2 cup of olive oil
• 1tsp savory
• 1tsp of vanilla
• 5 garlic cloves
• salt and pepper
• thyme bush to baste (make thyme into a brush)

1. Pre-heat oven to 375oc
2. mix all ingredients except thyme brush
3. message bird with oil mixture
4. place bird into the oven for 40 mins at 375oc,  lower to 325oc bake until breast it measure at 160oc. Place tin foil when bird start to brown too much.
5. Always brush bird with juices from the pan using the thyme brush.

Bonne Appetite!

1 tbsp extra-virgin olive oil
1/2 cup chopped roasted garlic
1/2 cup chopped roasted shallots
1/2 cup white wine
3 cups vegetable stock
3 tbsp cornstarch mixed with 3 tbsp water
1/2 cup ricotta cheese
2 tbsp chopped fresh thai basil
1 tbsp chopped fresh oregano
kosher salt to taste
freshly ground black pepper to taste

• Heat a saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned. Pour in the wine and cook until reduced and the pan is almost dry (5mins). Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
• Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
• Place the ricotta cheese and about 1/3 cup of the garlic mixture into a blender. With the blender on, slowly pour in the remaining sauce through the opening in the blender lid; the sauce will thicken.
• Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper. Serve on fettucini pasta.

1 pound boneless skinless chicken breast
1 onion
1 egg
1/2 tsp kosher salt
1 tsp black pepper
2 tbsp  chopped fresh tarragon
1/2 stick chilled butter
¼ cup breadcrumbs
1/2 tsp garlic powder
½ tsp dried tarragon
¼ cup Parmesan cheese

• Put chicken and onion through the meat grinder (or food processor) and into a large bowl. Add egg, salt, pepper, and tarragon to the bowl. Mix well by hand until the mixture is smooth. Form two big patties, place on plate or cutting board and flatten them.

• Cut the ½ stick of butter in half and roll each half into a thin log. Coat with tarragon on all sides. Place one butter log in a middle of each patty, and reshape so that the chicken mixture covers the butter completely.

• In a shallow dish, mix breadcrumbs, spices, and Parmesan. Coat the chicken patties with breadcrumbs. Refrigerate for at least 10 minutes.

• Heat the oil in a skillet and brown the chicken patties quickly (1-2 minute per side).

• Bake on 375° F, covered, for about 10 minutes or until golden brown. Serve with Peppers Tricolor and Truffled Mashed Potatoes.

• Mash 1 cup quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve.
• Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries.
• Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes.
• Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, then fold in 1/4 cup diced strawberries (reserve remainder for topping).
• Spoon one third of strawberry mousse into a glass and sprinkle evenly with chocolate, then top with half of remaining mousse and all of remaining chocolate. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes
• 

1 cup flour (all purpose) or (1/2 cup of all purpose 1/2 cup of buckweat flour)

1 cup milk

1/2 cup luke warm water

4 large eggs

1/4 cup of melted buter or margerine or grapeseed oil

1/2 tsp salt

1 tsp vanilla

*optional- splash of brandy in the crepe mixture!

(butter or grapeseed oil for baking in the pan)

• either place all ingredients in a blender or mix dry, and wet ingredients seperatly then blend together by adding wet slowly to dry ingredients
• let stand for 1/2 hr
• Turn the batter. Heat a non-stick pan, put a light knod of butter or oil in pour a small laddle of batter on the pan while swirling it
  to distribute the batter evenly. Cook until golden brown, turn the crepe upside down and cook the other side the same way.

http://img.timeinc.net/recipes/i/recipes/su/05/10/spinach-crepes-su-1110253-l.jpg

1/2 cup of sugar

3 tbsp of water

1 lbs of raspberries

1 tsp of brandy

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the brandy, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

8 pounds 3 to 4 inch long pickling cucumbers

4 cups white vinegar

12 cups water

2/3 cup pickling salt

1/4 cup of pepper kernels

20 cloves garlic, peeled and halved

(8 jalepino pepper for spicy pickes)

8 sprigs fresh dill weed

8 heads fresh dill weed

Steak with Pomegranate,Port Wine Reduction

• 2 cups bottled pomegranate juice (16 fl oz)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon garlic
• 1 teaspoon fresh ground black pepper
• 2 lb skirt steak
• 3 tablespoons unsalted butter
• 3 tablespoons finely chopped shallot (1 medium)
• 1/4 cup ruby or tawny Port
• 1 teaspoon fresh lemon juice

• Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes. (syrupy)
• Preheat broiler.
• Meanwhile, stir together garlic, pepper, and remaining 3/4 teaspoon salt. Place steak into a large shallow baking pan and pat dry and sprinkle evenly with garlic mixture, then let stand about 10 minutes.
• Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steak with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
• While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
• Slice steak and pour Wine reduction over and serve.

8 tbsp of unsalted butter

1/2 cup of grape seed or olive oil

3/4 tsp of kosher salt

• in a small bowl or food processor blend all ingredient. Place in airtight container, keeps for several week (1 cup).