Start to finish: 2 hours 10 minutes
Makes: 2 cups
Ingredients
1 cup plain nonfat Greek yogurt
1 cup milk
1½ teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon white pepper
¼ teaspoon salt
2 teaspoons jalapeño, finely chopped
2 teaspoons parsley, finely chopped
Method
In a mixing bowl, whisk all ingredients together. Refrigerate for 2 hours before serving to allow flavors to mingle.
Start to finish: 30 minutes
Impresses: 4
Ingredients
5 poblano peppers
2 tablespoons oil
½ yellow onion, diced
1 teaspoon garlic, minced
¾ cup Mexican-style crema
1 teaspoon salt
Method
Heat broiler to high and line a baking sheet with foil.
Place poblanos on prepared baking sheet and roast until charred, turning two or three times to get equal charring on all sides.
Add peppers to a zip-top gallon bag and let steam 5 minutes. Remove peppers from the bag, peel off the skin and remove the seeds. Cut into strips.
In a medium-sized pan, heat the oil. Add diced onion, peppers and garlic, and sauté for 2–4 minutes until
the onion is translucent in color. When the onions have cooked down, add the crema and let simmer for 2–3 minutes.
Season with salt.
To serve, spread black beans or desired meat on a tostada and top with rajas con crema.
Start to finish: 20 minutes
Impresses: 4
Ingredients
5 ears of corn, grilled
1 jalapeño, seeded and finely chopped
¼ cup Mexican-style crema
2 tablespoons Parmesan cheese
2 teaspoons cilantro, chopped
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon lime juice
Method
Cut corn off the ears and add to a large bowl.
Add remaining ingredients to the corn and mix until combined.
Serve as a side dish or a dip with tortilla chips.
Start to finish: 45 minutes
Impresses: 6 for appetizers
Ingredients
1 pound 90% lean ground beef
½ cup whole milk ricotta
¼ cup shredded Parmesan cheese
½ cup parsley
½ cup cilantro
¼ cup mint leaves
1 serrano pepper, chopped and seeds removed
½ teaspoon coriander
½ teaspoon cumin seeds
½ teaspoon salt
¼ teaspoon white pepper
1 lemon, juiced
½ cup olive oil
¼ cup Greek yogurt
Method
Heat oven to 425 F and line a baking sheet with parchment paper.
In a bowl, combine ground beef, ricotta and Parmesan. Use a cookie scoop to portion out small mounds and roll into balls. Place on the baking sheet and bake 18–20 minutes or until cooked through.
While meatballs cook, pulse together parsley, cilantro, mint, serrano, coriander, cumin, salt, white pepper and lemon juice in a food processor or blender. Scrape down the side of the container and continue to pulse while drizzling in olive oil until combined.
Add in Greek yogurt and pulse to combine.
Serve meatballs with creamy chermoula — either as a dipping sauce or drizzled atop.
Start to finish: 5 hours 30 minutes
Impresses: 8
Ingredients
1 cup blood orange juice
2 sprigs rosemary
1 raw pie crust
6 ounces sweetened condensed milk
1 egg, separated
1 cup heavy whipping cream
1 orange, zested
1 tablespoon sugar
Method
Heat oven to 325 F.
Bring blood orange juice and rosemary to a boil in a small pot. Reduce to simmer for 3–5 minutes, or until mixture has reduced by about a third. Set aside to cool.
Unroll pie crust into a springform pan and press into the bottom and along the sides. Trim the sides at 1-inch height.
Poke the bottom of the crust with a fork and bake 10 minutes.
Remove and let cool completely.
Remove rosemary from orange juice and add ½ cup of the mixture to a medium-sized bowl. Store the remaining mixture in the fridge (see page 76 for how to use it up). Add sweetened condensed milk and egg yolks and whisk to combine.
Using a handheld mixer, beat egg white until stiff peaks form. Fold into the orange mixture.
Pour the mixture into the pre-baked crust.
Bake 25 minutes or just until filling is set.
To make the whipped cream, beat together heavy cream, orange zest and sugar until soft peaks form.
Let tart cool in the refrigerator for at least four hours before topping with whipped cream to serve.
Start to finish: 15 minutes
Impresses: 4
Ingredients
8 slices fresh brioche bread
4 tablespoons butter
2 cups fresh berries, such as strawberries and raspberries
3 tablespoons granulated sugar
1 tablespoon orange liqueur, optional
½ cup heavy cream
¼ cup powdered sugar
1 cup whole milk ricotta cheese
1 lemon, zested and juiced
Method
Butter each slice of bread on both sides and fry on a griddle over low heat until golden brown.
Toss together the berries, granulated sugar, lemon juice and orange liqueur, if using. Let stand for 10–15 minutes.
Meanwhile, whip the heavy cream to soft peaks. Add in the powdered sugar and whip to medium peaks. Set aside.
Mix together the ricotta and lemon zest before folding in the whipped cream. Spoon onto toasted brioche and top with berries. Serve immediately.
Start to finish: 5 minutes
Impresses: 1
Ingredients
For the Caesar dressing:
1 cup mayonnaise
1 lemon, juiced
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1¼ cups Parmesan cheese, freshly shredded
Salt and pepper, to taste
For the wraps:
2 cups stale bread, cubed such as French or brioche
2 tablespoons olive oil
Salt and pepper, to taste
2 heads romaine lettuce, rinsed well
12 ounces leftover rotisserie chicken, shredded
¼ cup Parmesan cheese, freshly shredded
Prepared dressing
Method
In the bowl of a food processor, blend all the dressing ingredients together until smooth. Refrigerate until ready to use.
Preheat oven to 350 F. On a large-rimmed baking sheet, toss together the bread cubes, olive oil, salt and pepper. Bake for 12–15 minutes, or until toasted and golden brown. Set aside to cool.
Remove 8 large leaves of romaine and set aside. Chop the remaining romaine and place in a large bowl. Add in chicken cooled croutons, and desired amount of dressing, tossing to coat. Divide Caesar salad among remaining romaine leaves and top with additional Parmesan before serving.
Leftover Caesar dressing can be stored in refrigerator for up to five days.
Start to finish: 4 hours, 40 minutes (4 hours chilling time)
Impresses: 4
Ingredients
For the custard:
1½ cups heavy cream
6 tablespoons sugar, divided
6 egg yolks
2 teaspoons fresh lemon zest
½ teaspoon lemon extract
For the meringue:
½ cup sugar
3 tablespoons water
2 egg whites
Method
Preheat oven to 300 F. Place 4 shallow ramekins on a rimmed baking dish and set aside. Set a kettle of water on the stove to boil.
In a small saucepot, stir together the heavy cream and 3 tablespoons of sugar over medium heat. Cook until just steaming.
Meanwhile, whisk together the remaining sugar, egg yolks, lemon zest and lemon extract. Slowly and carefully stream in the hot cream to the egg yolk mixture, whisking constantly to temper the eggs and avoid scrambling the yolks.
Divide custard among prepared ramekins. Place baking tray with filled ramekins halfway into oven and pour boiling water halfway up the sides of the ramekins to create a water bath.
Bake in preheated oven for 18–20 minutes or until edges are set and center jiggles only slightly (like set Jell-O).
Remove ramekins from oven and water bath. Allow to cool completely on wire rack before chilling in fridge for at least 4 hours, or overnight.
When the custard is done chilling, beat together sugar, water and egg whites in a metal bowl until soft peaks form.
Pipe or dollop meringue onto custard and lightly brown with a torch.
Serve immediately.
Start to finish: 10 minutes
Impresses: 1
Ingredients
2 tablespoons Greek yogurt
½ lime, juiced
1 tablespoon peanut butter
1 teaspoon sriracha
2 tablespoons water
1 zucchini, spiralized
½ cup rotisserie chicken, diced
¼ cup carrots, shredded
¼ cup purple cabbage, sliced
¼ cup edamame, shelled
¼ cup grape tomatoes, halved
Method
Whisk together yogurt, lime juice, peanut butter, sriracha and water. Pour into the bottom of a large mason jar.
Layer in the remaining of ingredients, starting with spiralized zucchini and ending with grape tomatoes.
Store up to three days in the refrigerator. To serve, pour into a large bowl and toss to coat with dressing.
Start to finish: 10 minutes
Impresses: 1
Ingredients
½ cup elbow macaroni noodles
½ cup water
¼ cup whole milk
⅓ cup Gouda cheese, shredded
2 tablespoons spinach, chopped
1 tablespoon bacon, cooked and chopped
Method
Combine macaroni and water in a wide-mouth coffee mug and microwave 3 minutes or until water has soaked into the noodles.
Stir in milk, Gouda, spinach and bacon.
Microwave 30 seconds more and stir before serving.
Start to finish: 20 minutes
Makes: 6 cookies
Ingredients
1 cup boxed fudge brownie mix
1 egg
2 tablespoons butter, melted
¼ cup dark chocolate chips
Kosher salt
Method
Heat oven to 350 F and line a baking sheet with parchment paper.
In a medium-sized bowl, stir together brownie mix, egg and melted butter to combine.
Stir in chocolate chips.
Using a cookie scoop, portion out six mounds onto baking sheet roughly 2 inches apart.
Sprinkle the tops with salt and bake 10–12 minutes.
Let cool completely before enjoying.
Kick-start your day or power through the afternoon with smoothies packed with flavor and nutrients.
Start to finish: 5 minutes | Impresses: 1
Ingredients
6–8 cubes plain yogurt, frozen in ice cube trays
1 cup whole milk
¾ cup fresh berries
1/4 teaspoon cinnamon powder
Method
Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.
Start to finish: 5 minutes | Impresses: 1
Ingredients
½ cup cottage cheese
1 cup spinach leaves, packed
½ cup fresh pineapple, diced
¼ cup fresh mango, diced
3–4 fresh mint leaves
1 wedge pineapple for garnish, optional
Method
Blend all ingredients together in a high-speed blender until smooth. If the smoothie is too thick, add ¼ cup water to help reach desired consistency. Pour into a glass and garnish with optional wedge of pineapple. Serve immediately.
Start to finish: 5 minutes | Impresses: 1
Ingredients
1 cup milk
5 cubes cold brew coffee, frozen in ice cube trays
1 banana, sliced
1 tablespoon cocoa nibs
1 heaping tablespoon almond butter
Method
Blend all ingredients together in a high-speed blender until smooth. Pour into a glass and serve immediately.
Start to finish: 45 minutes
Impresses: 4
Ingredients
2 tablespoons butter
1 pound skin-on, bone-in chicken thighs
1 tablespoon salt
2 teaspoons pepper
1 cup orzo pasta
1 shallot, diced
2 lemons
4 cups chicken broth
1 bunch parsley
¼ cup heavy cream
Method
Heat oven to 400 F.
Melt butter in a high-sided skillet over medium heat. Season the skin side of the chicken thighs with a heavy sprinkling of salt and pepper. Place chicken skin-side down in skillet and cook 4–5 minutes or until browned.
Flip chicken and cook 3–4 minutes before removing and setting on plate to rest.
Add in orzo and shallots to pan and stir until toasted, about 3 minutes. Add in juice of one lemon and chicken broth, stir to combine.
Tie about half of the parsley into a bunch and toss into the skillet.
Bring to a simmer and place the chicken thighs back into the pan.
Slice half of the other lemon and place on top of chicken thighs.
Place pan into preheated oven and bake 20 minutes or until chicken is cooked through.
Let rest 5 minutes before removing chicken and discarding the parsley bunch.
Chop remaining parsley and stir half into orzo with ¼ cup cream. Nestle chicken back into orzo and top with remaining parsley and squeeze of lemon juice.
Plate and serve.
A food magazine celebration dairy and those who make it.
