Jalapeno Stuffed Burgers

Ingredients:

2 lbs 80/20 ground beef

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon olive oil

1 small shallot, minced

2 jalapeno peppers, minced

3 oz shredded cheddar cheese

¼ cup black beans (optional)

Instructions:

In a sauté pan heat oil.  Cook jalapeno, shallot, and pepper until onion and pepper are soft.  Remove from pan and place mixture in a bowl.  Mix in black beans.  Allow to cool slightly and mix in cheddar cheese.  Set aside.

In a large mixing bowl, combine beef, salt, and pepper.  Make 8 thin burger patties.

Distribute filling onto four of the patties and place in center of each.  Top the four filled burgers with one of the burgers without filling and press the burgers closed.  Make sure the burgers are sealed along the edges.

Grill burgers on medium heat until cooked with an internal temperature of 165 degrees Fahrenheit.

Serve with buns and condiments of choice.

Ingredients

2 cups all purpose flour

1/2 lb. unsalted butter

8 oz. of any grated cheese

1 egg yolk

1/4 tsp. salt

Dash cayenne pepper

Custard

2 whole eggs

1/2 cup milk

2 tsp. flour

1/4 tsp. salt

Filling

1 small onion, brunoise

1 cup frozen artichokes, fine chopped

1 tsp. unsalted butter

Instructions

Sauté onion and artichokes in butter until tender.

Make a well with the flour on a pastry board. Mix butter in until it becomes a granulated texture. Add cheese, egg yolk, cayenne and salt and mix. Make a ball with the dough and place in refrigerator.

Preheat oven to 400°.

With the dough make 48 one-inch balls and press them into miniature muffin tins with tart tamper. Place 1/2 tsp. of filling of your choice on top.

Combine all ingredients of the custard in a bowl and mix well. Fill each little quiche with 1 Tbs. of custard filling. Bake for 12-15 minutes.

Fried Cinnamon Bread

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup semolina flour
1 tsp. ground cinnamon
1/2 tsp. salt
1 Tbsp. unsalted butter, room temperature
1 Tbsp. plain yogurt
1/2 cup water
4 cups vegetable oil for fryer

Sift together flours, cinnamon, and salt in a large mixing bowl.  Cut in butter and yogurt until resembles coarse bread crumbs.  Add water a little at a time until a dough forms.
 
Turn dough out onto a lightly floured surface and knead dough together until elastic and smooth.  Place dough in a very lightly oiled bowl and cover with plastic wrap. Let proof in a warm spot for approximately 2 hours.

Cut dough into equal pieces and roll into a flat discs.

Heat oil in a proper frying pan or deep fryer to 400° F.

Fry each disc separately in the oil until puffed and golden brown.  Let oil drain off on a paper towel lined dish.  

Sprinkle with cinnamon sugar and serve immediately.

Cinnamon Honey Cream Cheese

8 oz. cream cheese, softened
3 Tbsp. honey (raw preferred)
2 tsp. cinnamon

Whip ingredients together in a mixer until well incorporated and creamy.  Adjust flavors to taste.  Serve with cinnamon bread.

Ingredients

2-3 cups watermelon chunks, no seeds, no rind … or
1 honeydew melon, cut into chunks, no seeds, no rind

6 cups very cold water

1/3 cup granulated sugar (or more to taste)

Instructions

In a large blender combine all ingredients. May need to make in batches. Strain out fruit pulp. Serve very cold.

The Easter dove, a symbol of the Resurrection, is a traditional pastry throughout Italy. Made from a yeast dough, the Colomba is easy to prepare and simple to shape. Happy Easter. - Stef

Sponge:
1 cup warm water (95-110°)
1 tsp. yeast
1 cup all purpose flour

Dough:
3 eggs
1 Tbs. dry milk
1/3 cup sugar
1 stick unsalted butter
1/2 tsp. salt
1 tsp. vanilla sugar
1 tsp. grated lemon zest
1 tsp. grated orange zest
2 cups flour
1/2 cup golden raisins

Almond Icing:
1 tsp. almond extract
1/2 cup powdered sugar
1 tsp. vanilla sugar
1 tsp. cornstarch
1 egg white
1/4 cup blanched, sliced almonds
Additional powdered sugar

For the sponge - Heat the water to lukewarm (95-110°) in a small saucepan over medium heat. Remove from the heat and sprinkle yeast on the surface. Allow to stand 2 minutes and beat yeast into water to dissolve. Stir in flour and cover with plastic wrap Allow to ferment 30 minutes, or until double.

For the dough - Beat the eggs, zests and dry milk together, then beat in the vanilla sugar. Melt and cool the butter then beat into dough. Stir in the seasonings, then the flour. Beat in the sponge and continue beating to form a soft dough. Beat in the raisins. Place dough into a buttered bowl and cover with plastic wrap. Allow to rise until double, about 1 hour. Remove dough from bowl and deflate. Round dough and press into a dove shaped pan or a 10-inch springform pan, which has been buttered and lined with parchment paper on the bottom and sides. Cover loosely and allow to rise at room temperature until double, about 1 hour. Bake in a preheated oven (350°) for 30 minutes. Cool and unmold.

For the icing - Combine 1/2 cup powdered sugar, 1/2 tsp. vanilla sugar, cornstarch and egg white in the food processor and process to a smooth paste. Spread the icing on the Colomba. Sprinkle with the sliced almonds. Sprinkle with powdered sugar and serve.

Pissaladière (French Riviera Pizza)
created by Stefanie Paganini of
The Loretta Paganini School of Cooking

This recipe is in honor of this year’s “Romance of France” theme at the Home & Garden Show. It’s a french styled pizza. Makes 8-10 servings. INGREDIENTS Pizza Dough: 1 1/2 cups warm water  2 Tablespoon dry yeast  2 Tbsp. sugar  2 Tbsp. olive oil  4 cups all purpose flour (separated in half into two bowls)  2 tsp. salt Pizza Topping: ¼ cup olive oil  3-4 Vidalia onions, sliced into thin strips 2 garlic cloves, minced 2 teaspoons dried Herbs de Provence 1 tsp salt ½ tsp pepper 4-5 Roma tomatoes, sliced thinly 1 (about 1 1/2 cup) roasted red pepper, sliced into thin strips ¼ cup whole black olives (preferably Kalamata) INSTRUCTIONS In the bowl of a food processor, combine yeast, water and sugar. Allow mixture to sit for 5 minutes until water turns bubbly. Add 1 cup of flour and pulse machine to combine. Add oil and just enough of the second cup of flour to allow mixture to form a stick dough ball. Turn out sticky dough ball onto a lightly floured surface and knead a few more minutes, until smooth and elastic. Place in a lightly-oiled bowl, loosely cover with plastic wrap and allow to rise for 20 minutes in a warm draft free area of kitchen. To prepare the pizza toppings, heat the olive oil in a large sauté pan and add onions and salt. Sauté onions, stirring frequently, at a low setting for 20-30 minutes until they are soft, somewhat creamy and browned. Add garlic, pepper, and herbs and allow to cook for an additional 4-5 minutes. Preheat oven to 450°. Roll dough into a 10 x 15-inch rectangle sheet pan. Top dough with onions mixture spreading evenly. Arrange red pepper strips, tomatoes, and olives on top of onion mixture and bake for 15-20 minutes until dough is golden brown and crisp.

Ribollita Soup
created by Loretta Paganini of
The Loretta Paganini School of Cooking

Makes 8-10 servings Ingredients 2 Tbsp. extra virgin olive oil 1 large onion, minced 2 cloves garlic, minced 2 carrots, peeled & diced 1 lb. fresh spinach, chopped 2 zucchini, chopped 1 yellow summer squash, chopped 1/2 cup Italian orzo pasta 5 tomatoes, seeded & chopped (or 1 cup canned diced tomatoes) 1 Tbsp. fresh basil, minced 1 can (15 oz.)cannellini beans, drained & rinsed 3 quarts vegetable stock (10 cups) 1/4 cup grated Parmesan cheese Salt and pepper to taste Instructions Heat the oil in a large stockpot over medium-high heat. Sauté the onion, garlic, carrots, zucchini, and summer squash, stirring frequently for 10 minutes. Stir in the tomatoes and cook 5 minutes longer. Pour in the vegetable stock, and then add the spinach, pasta, basil, and beans. Simmer the soup uncovered, stirring occasionally, for 25-30 minutes. Season to taste with salt and pepper. Serve with a sprinkle of Parmesan cheese.

Mushroom Goat Cheese Pillows 2 Tbsp. extra virgin olive oil 1/4 cup shallots, thinly sliced 2 garlic cloves, minced 2 cups mushrooms, chopped 1/4 cup dry white wine 1 Tbsp. fresh thyme, finely chopped 1/2 cup crumbled soft fresh goat cheese 4 puff pastry sheets, thawed 1 egg, for egg wash Preheat oven to 350? F. For Filling: In a medium sauté pan, heat olive oil. Add shallots, to oil and sauté. Add garlic and sauté. Add mushrooms and white wine. Sauté mixture until wine is evaporated. Add thyme. Set mixture aside to cool slightly. For Assembly: Cut puff pastry sheet into squares about 2 inches by 2 inches. Brush edges of puff pastry squares with egg wash. Mix goat cheese into the slightly cooled mushroom mixture. Place a Tbsp. of mushroom mixture in the center of the square. Fold the square one corner to another to form a triangle. Pinch sides closed. Brush triangles with egg wash (optionally you can sprinkle with sesame seeds). Place finished triangle on a parchment lined baking sheet. Bake in the oven until dough is golden brown, approximately 20-25 minutes. Serve warm.

Panettone French Toast 

1 loaf panettone bread (aprox. 1 lb.) 6 large eggs 1 1/2 cups whole milk 1/2 cup granulated sugar1/2 teaspoon ground cinnamon½  teaspoon ground nutmeg1 teaspoon lemon extract 1/4 cup unsalted butter Powdered sugar, for dusting Serve with warm syrup of choice 

Instructions: 

In a large mixing bowl whisk together eggs, milk. sugar, cinnamon, and nutmeg, and lemon extract.   Set aside.  

Prepare panettone by removing all wrapping and paper from the loaf carefully.  Slice panettone into 1 inch thick slices.  

Heat a large skillet with half the butter.   

Place panettone slices into egg mixture.  Bread will soak up liquid quickly so flip and then place into heated skillet.  

Place a few slices in the heated pan at a time.  Cook aprox 3-5 minutes per side until bread is a nice golden brown and center of bread no longer wet.  Add more butter as needed.   

Serve warm dusted with powdered sugar.  

Focaccia di Recco
created by Loretta Paganini
The Loretta Paganini School of Cooking