Brown Sugar Glazed Salmon with Roasted Vegetables

4 salmon fillets (abt 6 oz each), skin on or off

2 bunches asparagus 

1 bunch broccolini or broccoli 

1 cup cherry tomatoes

1 tbsp olive oil

Salt and pepper

Crusty bread and butter (optional)

GLAZE

1 tbsp Dijon mustard

1 tbsp mayonnaise

2 tbsp brown sugar

1/4 tsp cayenne pepper

Directions:

Step 1:  

Preheat your oven broiler - on high. Place your wire rack in the top position (about 6 inches from the heat source).

Step 2: 

Spray a cookie sheet tray with oil or place a piece of parchment paper on it to cover the

bottom

Step 3: Pile asparagus, broccolini and cherry tomatoes on the sheet tray. Drizzle the vegetables 

with olive oil and sprinkle with salt and pepper. Toss with your hands and then spread them out on the tray, mostly on one layer.

Step 4: Wedge salmon pieces on the tray between the vegetables (skin side down). Sprinkle with

salt and pepper. Set aside – NOT IN THE OVEN YET!

Step 5: In a small bowl mix the Glaze ingredients together and slather on the salmon pieces - tops and sides.

Step 6:  Place the sheet try under the broiler for about 8 minutes - don't flip. The salmon should be caramelized on the outside and the inside should be blushing pink.

Step 7: Rest for 2 minutes then serve with crusty bread rolls.

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Notes: The asparagus and broccolini stems needs to be around the width of a pencil. If they’re much larger than this, cut them in half lengthwise to ensure they cook in the specified time.

This makes enough glaze to spread over the top and side of the salmon. You probably won't need all of it if you are using small salmon pieces. Try rolling the cherry tomatoes in leftover glaze before popping them on the tray!

1 pound pasta or gnocchi

1/2 cup olive oil

2 large garlic cloves, finely chopped

3 pints cherry tomatoes

1 cup coarsely chopped fresh basil

Kosher salt and pepper to taste

Freshly grated Parmesan (for serving)

Directions:

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente;

drain and transfer to a large bowl.

2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add

garlic, then tomatoes, pepper, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes

burst and release their juices to form a sauce, 6–8 minutes.

3. Toss pasta with tomato sauce and basil. Top with Parmesan.

popping them on the tray!

Garlic Bread:

1/2 cup butter, melted

3 to 4 garlic cloves, minced

1 loaf French bread, halved lengthwise

2 tablespoons minced fresh parsley (optional)

Directions:

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with

parsley. Place, cut side up, on a baking sheet.  Bake at 350° for 8 - 12 minutes until the top is golden brown. Cut into 2-in. slices. Serve

warm.

2 pounds boneless steak (flatiron, sirloin, skirt, or flank)

2  shallots, julienned

4 tablespoons unsalted butter, divided 

1 teaspoon neutral oil (canola or vegetable)

1 1/3 cup beef or chicken stock

Kosher salt and ground black pepper TT

Directions:

1. Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered

for 15 minutes at room temperature. 

2. Melt 2 tablespoon butter and the oil in a large skillet over medium-high heat until

almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side

for rare and a little longer for medium-rare or medium. If the pan begins to smoke or

burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.

3. Add shallots to the skillet and cook over medium heat until lightly browned, add 1/2 of beef stock and cook until reduced and syrupy, 2 to 4 minutes. Add the rest of the stock and boil until

reduced and thickened, 3 to 4 minutes longer.

4. Reduce heat on the sauce. Slice steaks to about a 1/4” thickness and add back to the

pan to cook in the sauce until desired doneness. 

5.  Remove pan from heat and whisk in remaining 2 tablespoons butter, serve

immediately.

Galette Dough:

½ pound unsalted butter, cold and cubed 

    (cubes about the size of a blueberry)

½ cup very cold water

¾ tsp salt

2 ½ Cups all purpose flour

*Filling:

½ pound fruit of your choice 

     (berries or peaches work well)

½ lemon, juiced

¼ cup sugar, if desired

Egg Wash:

1 egg yolk

1 Tbsp cream

Sugar for Sprinkling

*Optional Filling -- You can make a savory  galette by using diced meats and vegetables  for the filling (no lemon juice or sugar) and leave the sugar off of the crust.

Mix the salt and flour together in a bowl.  Then dump it out onto a cutting board. With your fingers, smash the butter cubes into the flour a few at a time until it makes a crumbly powder (kind of like sand). Turn the flour mixture into a volcano and dump a little bit of water in the top.  Start “stirring” the bottom of the volcano so the flour and water mix together without spilling out the sides and on the cutting board. Keep adding water and stirring until the mixture makes a dough that is soft but not really sticky. Wrap it in plastic wrap and put in the freezer.

Wash your fruit and cut it into bite-sized pieces, then put it into a bowl.  Squeeze the juice of 1 small lemon over the top and stir in ¼ cup of sugar.  In a DIFFERENT small bowl, mix egg yolk with cream.

Roll your dough into a 10 to 14 inch circle.  (The smaller the circle, the thicker the crust will be.)  Put the dough on a greased baking sheet, then put the fruit in the middle and fold the edges up and around it to hold it in.  Brush the edges of the dough with egg mixture and sprinkle with sugar.  Bake at 375 for 25-30  minute

Ingredients:

Pan Spray

Crust

21 chocolate sandwich cookies or 2 cups of cookie crumbs -such as Oreos or Graham Crackers 

(& maybe a few extra to snack on!)

1/4 cup (1/2 stick) unsalted butter, melted

Mousse

12 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla extract

Pinch of salt

3 3/4 cups chilled whipping cream

1/4 cup sugar

Chocolate shavings (optional)

For Crust:

Step 1: 

Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Step 2: 

Finely grind cookies in processor, or place in a large ziplock bag and pulverize with a rolling pin. Add butter and process or mix in a mixing bowl until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. 

Step 3: 

Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Step 1: 

Combine chocolate, vanilla and salt in a metal or glass mixing bowl. 

Step 2:  

Bring 1 cup cream to a boil. Whisk into chocolate mixture until melted and smooth. Cool to room temperature, stirring occasionally.

Step 3:  

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour

mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Step 4: 

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted

with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings or whipped cream. and cookies.

4 room temperature egg whites

½ cup granulated sugar

1 ⅓ cups confectioners sugar

1 ¼ cup almond meal flour

1 tsp flavoring (vanilla, orange, strawberry)

Pinch cream of tartar or 1 tsp lemon juice

Pinch of salt

1-4 drops of food coloring

1. Sift almond flour, powdered sugar, and salt into a bowl. DO NOT MIX FULLY.

2. Whisk egg whites (separate from flour mixture) on low for one minute. Put it on high until frothy. Add sugar gradually, AFTER cream of tartar. It should have MEDIUM, not stiff peaks. Add color and flavoring of choice. It should be a little gloopy.

3. Add egg whites into the flour mixture by the thirds, folding lightly after each addition. Fold until mixed, about 45-60 times.

4. Pipe onto a baking sheet, and tap to release air bubbles. Leave until tacky to the touch.

5. Bake at 320 degrees Fahrenheit, until feet have developed. If they are pulled out early, don’t be afraid to pop them back in for a few more minutes. 

6. Once cooled, frost the inside and make a sandwich. 

1 cup (156g) Gluten-Free All Purpose Flour (can substitute regular AP flour)

1 cup (96g) almond flour

1/2 cup (99g) sugar

1 teaspoon sea salt or table salt

10 tablespoons (142g) unsalted butter, cold, diced into 1/2" cubes

1 tablespoon (14g) whole milk, cold

1 pound (454g) fresh strawberries (washed, hulled, and quartered)

3 tablespoons (35g) sugar

2 tablespoons (14g) cornstarch

1 vanilla bean, split lengthwise and seeds scraped (can use 1 tsp vanilla extract)

1 teaspoon lemon juice

2 tablespoons (11g) sliced almonds

Directions: 

Preheat the oven to 350°F. 

Step 1:  

Whisk together the gluten free all-purpose flour, almond flour, sugar, and salt in a

mixing bowl. Work the cold, diced butter into the flour between your fingers until the

mixture has the consistency of sand. Add the milk and mix with a fork until a wet,

crumbly dough is formed.

Step 2:  

Press 2/3 of the dough into a 4 1/4" x 13 3/4" rectangular tart pan, starting at the bottom and working the dough up the sides. Reserve the remaining dough for the topping.

Step 3:  

Chill the tart dough in the pan and the remaining 1/3 for the topping for 30 minutes.

Step 4: 

Toss together the strawberries, sugar, cornstarch, vanilla seeds, and lemon juice in a

bowl and let rest at room temperature while the dough chills.

Step 5:

Fill the tart crust with the strawberry mixture and crumble the reserved dough on top.

Sprinkle with the sliced almonds.

Step 6:

Place the tart on a baking sheet to catch any butter that seeps out during baking. Bake

the tart for 45 to 50 minutes, until it's golden brown. Remove it from the oven and let the

tart cool before slicing.

Pan Spray

½ cup (1 stick) unsalted butter, melted

1 lemon ( 2 Tablespoons of juice and 2 teaspoons of zest)

2 10-ounce bags frozen sweet cherries or blueberries (no need to thaw)

2 tablespoons plus 1 cup sugar; plus more for serving

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

3 large eggs, room temperature

1 cups sour cream or whole plain yogurt, room temperature. 

Dessert Sauce:

1 cup sour cream or yogurt

1 Tablespoon sugar (granulated or brown)

Directions:

*** spring form pan and raspberries not recommended for this!***

Arrange a rack in center of oven; preheat to 350 degrees

1. Spray pan spray on bottom and sides of pan.  Line bottom of pan with a circle of

parchment paper, smoothing to eliminate air bubbles between parchment and pan. 

2.  In a sauté pan over medium-high heat, add fruit, 2 Tbsp. sugar, 2 Tbsp. lemon juice,

and 3 Tbsp. melted butter. 

3. Sauté cherries, stirring periodically until fruit juices are thick and bubbling around

sides of pan. (Approximately 10-15 minutes)  Once the fruit is finished cooking, scrape

into prepared pan with parchment and set aside. 

4. Whisk 2 cups flour, 2 tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, and 1 cup

sugar in a large bowl.

5. Make a well in the center of dry ingredients. Beat 3 eggs to break them up and blend

them, and then pour them into center of well along with 1 cup sour cream, 2 tsp. lemon

zest, and remaining 5 Tbsp. melted butter (it’s okay if butter has re-solidified; go ahead

and scrape it in there).

6. Starting in the center, whisk to blend the egg mixture, then make larger circles

outward to incorporate dry ingredients. Keep whisking until batter is smooth.

7. Carefully dollop large spoonfuls of batter over fruit (it’s okay if pan is still warm and

some fruit juices pool around batter); gently smooth surface.

8. Bake cake until top is golden brown and a tester or toothpick inserted into the center

comes out clean, 45–55 minutes.

9.  Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of

pan.

10. Place your cake plate over the pan, then swiftly invert it; cake should release from

pan on its own. Lift cake pan off cake, and peel off parchment, If some of the fruit clings

to the parchment, tuck them back into place. Let cake cool completely.

11.  Whisk remaining 1 cup sour cream with 1 Tbsp. sugar in a large bowl. Dollop on

each slice before serving.