Thai Chicken Satay Skewers with Peanut Thai Sauce

8-12 skinless chicken thighs, cut into thin strips 

1 package wooden skewers

SATAY MARINADE:

1/4 cup minced lemongrass , fresh or frozen

2 shallots OR 1 small onion, sliced

3 cloves garlic

1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste

1 thumb-size piece galangal OR ginger, thinly sliced

1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric

2 Tbsp. ground coriander

2 tsp. cumin

3 Tbsp. dark soy sauce (available at Asian food stores)

4 Tbsp. fish sauce

5-6 Tbsp. brown sugar

2 Tbsp. vegetable oil

If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

         Cut chicken into thin strips and place in a bowl.

         Place all marinade ingredients in a food processor or chopper. Process well.

         Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

         Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

         When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

         Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

  

Peanut Thai Sauce

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

1-2 cloves garlic, minced

1/2 tsp. dark soy sauce

2 tsp. sesame oil

2 Tbsp. brown sugar

1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice

1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

1/3 cup coconut milk

Instructions:

                     Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

                    Do a taste test, adding more soy if not salty enough,                      

          or more cayenne if not spicy enough. If too salty, add a squeeze of fresh 

          lime juice. If you'd prefer it sweeter, add a little more sugar.

                    Serve warm or at room temperature.  It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Orange Bowls with Poppy Seed Agave

• 4 Oranges
• 1 Cantaloupe
• 1 Honeydew
• 1 Package of fresh raspberries
• or any other fresh fruit
• ½ Cup Agave
• ½-1 tsp. Poppy Seeds

Slice oranges in half. Remove all fruit, leaving just the peel shaped like a bowl.  Cut up fruit and mix together in each bowl.  Mix together Agave and poppy seeds, drizzle over fruit.  

Creme Brûlée

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 8 large egg yolks
• 2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

Vanilla Sugar 

• 1 vanilla bean, whole or scraped
• 2 cups granulated sugar

If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar

Mini Cheesecakes in a Jar

Sleeve of lemon filled cookies

 2 Tablespoons melted butter

12 ounces (2 pkg) room temperature cream cheese

1/2 cup sugar

 1 egg

Zest of one lemon

1 Tablespoon sour cream

1 teaspoon vanilla

1/4 teaspoon salt

 Whipped cream

 Berries of your choice

 Lemon curl

1.         Pulse the French Almond Cakes in a food processor. Pulse until they resemble bread crumbs. Add the melted butter. And pulse again.

2.        Use an ice cream scoop and add the almond cake mixture to the mason jar. Use the back of a spoon and press the crumbs down. Put the jars in a 9×13 baking dish. Bake in a preheated 350 degree oven for 8 minutes.

3.        Add the cream cheese and sugar to the bowl of a food processor. Run until smooth. Scrape the sides and bottom and run again. Add the egg, lemon, sour cream, vanilla, almond extract, and salt.

4.         Pour the cheesecake batter over the baked crust. Boil a kettle of water. Take one of the jars out, and pour boiling water halfway up the sides of the jars. Add the jar back to the pan, this helps not get water into the cheesecakes.

5.         Bake the cheesecakes for 25 to 30 minutes. The edges should be set, but still have a little jiggle.

Cool completely and chill in the refrigerator overnight. Garnish with whipped cream, and berries of your choice and lemon curl.

EAT

Menu

Apple Ginger Cranberry Cocktail

Fresh Tomato Flatbread

Chicken Pesto Salad

Stuffed Portobellos with Gorgonzola with Balsamic Rosemary Reduction and Pesto Oil Drizzle

Fruit Skewers with Vanilla Lemon Cream Drizzle

Pecan-Crusted Mozzarella Salad

Spring Vegetable Minestrone

Spinach & Artichoke Ravioli with Portobello Mushroom Cream Sauce

Shrimp & Scallion Stuffed Sole with Lemon Dill Seasoning

Roasted Lemon and Garlic Broccoli

Pistachio Panna Cotta with Vanilla Syrup & Raspberry Drizzle

Apple Ginger Cranberry Cocktail

• 1 c. cloudy apple juice
• 1 c. cranberrry juice
• 50 ml. seltzer
• 1 c. ginger ale

Mix all together rand enjoy!!! 

Fresh Tomato Flatbread

• 2 store bought or homemade flatbreads 
• 6 1/4 in. thick slices eggplant
• 1/4 tsp. herbes de Provence
• 1/8 tsp. salt
• 2 cloves garlic, minced 
• 2 tbsp. tomato pesto
• 2 med. plum tomatoes
• 1/2 c. grated parmesan cheese
• 1/2 c. mozzarella cheese &/or crumbled feta cheese
• 2 tbsp. fresh basil, snipped

1. Preheat oven to 350 degrees. Arrange eggplant slices on a large baking sheet and coat both sides with extra-virgin olive oil. Sprinkle with salt and pepper, and herbes de Provence. Bake 10 to 12 minutes or untill eggplant is just softened; transfer pan to wire rack to cool.

2. Increase oven temperature to 400 degrees, Place pizza stone in oven to heat.
3. Top flatbreads with garlic, tomato pesto, eggplant and tomato slices. Sprinkle parmesan 
and mozzarella cheese on top. 
4. Bake flat bread for about 10 minutes or until browned on edges.
5. Just before serving, top flatbread with freshly chopped basil. Cut into wedges. 

Chicken Pesto Salad

• 4 4oz. skinless, boneless chicken breast halves
• 10 sun-dried tomatoes in oil (chop into tiny pieces)
• 1/4-1/2 c. mayonnaise
• 2 tbsp.prepared basil pesto
• salt and pepper to taste

MIX ALL TOGETHER AND ENJOY ON TIP OF PITAS, LETTUCE CUPS, CROISSANTS, OR WHATEVER YOUR HEART DESIRES!    

Fruit Skewers with Vanilla Lemon Cream Drizzle

• Whatever fruit your heart desires cut up, and skewered like a kabob.
• 1 sm. pkg. instant vanilla pudding
• 1 can frozen lemonade concentrate, thawed

Just before serving fruit, combine lemonade concentrate and pudding mix; drizzle over fruit. Garnish with poppy seeds if desired. 

Pecan Crusted Mozzarella Salad with Balsamic Vinaigrette

YIELD: SERVES 4

• 1/3 c. pecan halves
• 1/2 oz. parmesan, grated (about 2 tbsp.)
• 1/2 16 oz. log fresh mozzarella cheese
• 1 tbsp. all-purpose flour
• 1 egg
• 1/3 c. panko bread crumbs
• 2 tsp. olive oil
• 1 c. grape tomatoes
• 6 c. mixed salad greens
• balsamic vinaigrette....recipe follows

1. Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into eight rounds about 1/2 in. thick.

2. Place flour in a tray. Lightly beat egg in a second tray. Combine pecans, parmesan cheese, and bread crumbs in a third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
3. Add oil to skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.
4. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinairgrette and top with mozzarella rounds. 


Balsamic Vinaigrette

• 1 tbsp. dijon mustard
• 3 tbsp. balsamic vinegar
• 3 tbsp.  lemon juice 
• 2 tbsp. honey
• 1-2 cloves garlic, minced
• 1/2 c.  olive oil 

Spring Vegetable Minestrone

YIELD: SERVES 6

• 1 tsp. olive oil
• 1 medium onion
• 5 cloves pressed garlic
• 8 c. vegetable broth
• 1 c. uncooked ditalini pasta or orzo 
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 8 oz. green beans, trimmed
• 1 med. zucchini
• 1 can cannellini beans, drained & rinsed
• 1 1/2 oz. parmesan cheese, grated (about 6 tbsp.)
• 1/4  c. fresh parsley
• 1/4 c pesto (homemade or prepared)

1. Add oil to 4 qt. casserole; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, chop onion and add it, along with pressed garlic, to casserole. Cook 1-3 minutes or until onion is tender.
2. Add broth, pasta, salt and pepper to casserole; bring to a boil. Meanwhile, cut green beans and zucchini into 1/2 in. pieces. Reduce heat to medium; add vegetables and cannellini beans. Cook 8-10 minutes. or until pasta is tender. Grate cheese and snip parsley.
3. Ladle soup into serving bowls. Top with pesto, cheese, and parsley. 

Spinach Artichoke Ravioli with Portobello Mushroom Cream Sauce

• 2 c. all-purpose flour, plus more for dusting
• 1 tsp. salt
• 3 eggs, plus 1 for egg wash
• 2 tbsp. extra-virgin olive oil
• Cornmeal or flour for dusting

1. In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. 2. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball.
3. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper- thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
**If you aren’t lucky enough to own a pasta machine: I divided my dough in half and shaped one half of the dough into a rectangle. Then rolled it out lengthwise. Keep rolling and stretching and rolling and stretching and rolling some more, until it seems to be as thin as described. It was about 3 ft[ish] long and 4-5 inches wide.
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. {I would recommend letting the ravioli dry on a cooling rack or a greased surface. I just put them on a pan and they almost didn't make it off when it was time to cook them.}
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. {I also added a little EVOO to my water so they didn't stick}. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve. 

Cheesy Spinach Artichoke Filling

• 1 15 oz. carton ricotta cheese
• 1-2 c. mozzarella cheese...depending on your gooeyness factor!!! :) 
• 1/2 c. Parmesan Cheese
• 1 egg
• 1 can artichoke hearts, drained and chopped
• 1/2-1 bunch spinach (I used fresh, but you could use frozen)
• 3 cloves garlic, minced
• optional: toasted and chopped pinenuts...in the filling or sprinkled on top. Yummy!!! 

1. Combine everything and refrigerate until ready to use. 

Portobello Mushroom Cream Sauce

• 6 tbsp. butter, divided
• onion to taste, chopped
• 4-5 cloves garlic, minced
• 1 portobello mushroom, diced
• 1 c. heavy cream
• 1/4-1/2 c. parmesan cheese (maybe 1/4 cup) 
• 1 juice from lemon
• 1/4 c. water
• salt & pepper to taste
• chives for garnish

1. Melt 4Tbsp.of butter in pan. Sauté green onions/shallots and garlic. Add mushrooms and chives. Season with salt and pepper.

2. Add heavy cream, remaining 2 Tbsp. butter, water, Parmesan cheese and lemon juice. Whisk together and bring to a boil. Cook for a few minutes. Then, turn to low and simmer until you are ready to serve.
3. Serve over Spinach Artichoke Ravioli. Garnish with chopped chives. 

Roasted Lemon Garlic Broccoli

YIELD: Serves 4-5

• 5 lbs. broccoli, cut into florets. If you rinse them, dry thoroughly!
• 2 tbsp. extra-virgin olive oil
• 1 1/2 tsp.salt
• 1/2 tsp. pepper
• 1 lemon zest & fresh squeezed lemon
• 4 cloves garlic, sliced
• 1/3 c. parmesan cheese 
• 3 tbsp. pine nuts (optional)

1. Preheat oven to 425F. Line a baking sheet with aluminum foil (easier clean up!).
2. Toss broccoli florets with garlic, olive oil, salt and pepper. Place in a single layer on the baking sheet.
3. Bake for 20 to 25 minutes until some florets are a bit browned (but watch it doesn’t burn!).
4. Remove from oven, squeeze one half of the lemon over the broccoli as well as zest the lemon over the broccoli. Toss with parmesan cheese and pine nuts. 

Shrimp & Scallion Stuffed Sole with Lemon Dill Seasoning

YIELD: Serves 4

• 1-2 tbs.lemon pepper 
• 1  tsp.celery salt
• 2  tbs.  Fresh parsley
• 2 tsp. dill
• 1 tsp onion powder

 Mix seasonings all together.

• 1-2 tbs. extra-virgin olive oil
• 1/4 c. zucchini, diced
• 1/4 c. scallions, chopped (I like vidalla onions better)
• 4 oz. shrimp, peeled & deveined
• 1 tbs. bread crumbs
• 4 fillets sole (or tilapia) 3-4 ounces each
• 1 c. white wine (or stock)
• 1/4 c.creme fraiche or sour cream
• sea salt to taste

In a deep sauté pan with a lid, heat the olive oil over medium heat. Sauté the zucchini until soft, then add the scallions and shrimp and cook until shrimps turn opaque


Transfer to a small bowl and stir in the bread crumbs and the dry seasoning mix, reserving a 1/4 or so for the sauce.


Lay the fish fillets on a prep surface and lightly salt. Place 1/4 of the shrimp mixture in the middle of each fillet. Wrap the thicker end of the fillet over the stuffing while folding the thinner end over to meet and cover the first. Secure each fillet with a toothpick.


Place the 4 stuffed fish fillets back in the sauté pan. Pour in the wine and bring to a boil, then cover and reduce heat to a simmer. Cook for about 12 minutes (about 7 min. if using Tilapia) or until the fish turns opaque. Remove the stuffed fillets to a warm plate.


Boil the remaining liquid and the remaining seasoning mix until it reduces to 1/4 cup. Remove from heat and stir in the crème fraiche or sour cream. Garnish each portion with 2 tablespoons of the mixture and serve. 

Lemon Rosemary Salt

YIELD: 2 tbsp. salt (serving size: 1 tsp.)

• 8 tsp. grated lemon rind (about 2 large lemons) 
• 4 tsp. kosher salt
• 1 tsp. 
• finely chopped fresh rosemary

1. Combine all ingredients in a mini chopper; pulse 5 times or until well blended.

Pistachio Panna Cotta with Vanilla Syrup & Raspberry Drizzle

YIELD: Serves 6

• 2 tsp. gelatin
• 1 1/2 c. heavy cream
• 1/4 c. plus 2 tbs. sugar 
• 1/2 c. whole milk
• 1 1/2 tsp. pure almond extract
• 2 tbs. shelled pistachio nuts, finally chopped (or more depending on how much you like pistachios! :))
• Vanilla Syrup* 1 pint
• fresh Raspberries....if available or frozen and thawed...reserve juice, plus a little sugar to taste

1. Prepare the panna cotta: Place six 31/2-ounceramekins (3 inches in diameter,11/2inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
2. Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
3. Meanwhile, make the syrup and also puree 3/4 of berries with a little sugar. Reserve some to garnish on top.
4. To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins.
5. Drizzle each panna cotta with vanilla syrup, pureed berries, and a sprinkling of chopped pistachio nuts.
6. Serve and Enjoy!

VANILLA SYRUP
YIELD: Makes about 1/2 cup

• 1/2 c. sugar
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 2 tsp. Marsala wine

1. Stir together sugar, vanilla bean and seeds, and 1 1/2 cups water in a small saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
3. Reduce heat to medium-low; simmer until mixture has reduced to about 1/2 cup and has the consistency of a thin syrup, 25 to 30 minutes.
4. Pour syrup through a medium-mesh sieve into a small bowl. Let cool slightly, about 5 minutes.
5. Stir in Marsala, and set aside until ready to use.

Cooking Class Gourmet

Menu

Strawberry Slush Daiquiri

Baked Fontina

Cherry Balsamic Salad

Pinwheel Steaks

Roasted Asparagus

Crepe Cake

Strawberry Slush Daiquiri

1 box frozen strawberries
4 oz. frozen lemonade concentrate
¼ C. sugar
1 C. Ginger Ale
Ice
Blend all ingredients together. If desired, dip rims of glasses in water or lime juice, then into sugar. Add a slice of fresh strawberry on the glass.

Baked Fontina

1 ½ lb. Italian Fontina, rind removed and 1 in. diced
¼ c. good olive oil
6 garlic cloves, thinly sliced
1 tbsp. fresh minced thyme leaves
1 tsp. minced fresh rosemary leaves
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 crusty French baguette

1.Preheat the broiler and position the rack 5in. from the heat.
2.Distribute the cubes of Fontina evenly in a 12-inch cast iron skillet. Drizzle on the olive oil. Combine the garlic, thyme and rosemary and sprinkle over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
3.Serve the baked Fontina family style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

Cherry Balsamic Salad

1 head Romaine lettuce washed and chopped

1 head Red Leaf lettuce washed and chopped
1 cup Craisins
1 ¼ cup candied almonds
1-2 English cucumbers, seeded and diced
1 pint raspberries
1 pound strawberries
1 small jicama, peeled and diced
1 recipe Dark Cherry Balsamic Vinaigrette


Dark Cherry Balsamic Vinaigrette
½ cup balsamic vinegar
¼ cup sugar
1 clove garlic, minced
½ cup cherry preserves
¼ cup red wine vinegar
1 cup canola oil
Kosher salt
Freshly Ground black pepper

1.In a small saucepan over medium heat, combine balsamic vinegar, sugar, and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes.
2.Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature.
3.Once cooled, whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Will keep in fridge for up to 2 weeks.

Pinwheel Steaks

Filling:
1 (3-ounce) jar pine nuts, 1/3 cup
2 cups fresh baby spinach leaves
1 cup basil leaves
2 cloves cracked garlic
3/4 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/4 cup extra-virgin olive oil

Steaks:
6 thin cut New York strip steaks
Coarse salt and black pepper
1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers
Extra-virgin olive oil, for drizzling
Metal skewers

Directions
Preheat oven to 500 degrees F.
Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

Roasted Asparagus with Balsamic Vinegar and Parmesan

2 pounds asparagus spears

1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons balsamic vinegar
1/3 cup shredded parmesan cheese

1.Preheat oven to 400 degrees F.
2.Trim asparagus by breaking off the woody part on at the bottom of the stem.
3.Arrange asparagus spears on baking sheet, and coat with olive oil. Toss the spears with the oil to ensure even coating. Sprinkle asparagus with salt and pepper.
4.Bake asparagus for 12 minutes until tender crisp.
5.Sprinkle asparagus with vinegar and cheese, serve hot.

Crepe Cake

For the crêpes batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

Directions:
1.The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
2.In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
3.Slowly add the hot milk and browned butter.
4.Pour into a container with a spout, cover and refrigerate overnight.
5.To make the crepes, bring the batter to room temperature.
6.Place a nonstick or seasoned 9-inch crepe pan over medium heat.
7.Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
8.Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment.
9.Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:
2 cups milk
1 tbsp. vanilla extract or 1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Directions:
1.Combine milk and vanilla bean in sauce pan and bring to a boil. Turn off the heat and then set aside for 10 minutes.
2.In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
3.Press the pastry cream through a fine-meshed sieve into the small bowl.
4.Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake:
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
icing sugar (optional)

Directions:
1.Whip the heavy cream with the tablespoon sugar and the vanilla. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
2.Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
3.Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
4.Chill for at least 2 hours. Set out for 30 minutes before serving.
5.If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Raspberry Sauce

Ingredients
12 ounces frozen raspberries, thawed
1/2 cup sugar
1/2 cup orange juice

Directions:
1.In a blender, combine raspberries and sugar. Blend until liquefied.
2.Add orange juice and blend until well combined and smooth.
3.Pour raspberry sauce through a fine mesh sieve; discard seeds.
4.Pour over cake to serve.