Classic Pastry Dough

(for a single crust shell) This classic pastry dough works well for both savory and sweet pies. 1 ¼ c. all-purpose flour ¼ t. salt ¾ stick (6 T.) cold, unsalted butter, cut into ½ cubes 2 T. cold vegetable shortening, preferably trans-fat-free 3 to 4 T. ice water Sift together flour and salt in […]

Ginger and Vanilla Bean Creme Brulee

Simply omit the ginger for a classic crème brûlée. For Custard 2 cups whipping cream 1/2 cup sugar 2 tablespoons chopped peeled fresh ginger 1 vanilla bean, split lengthwise 5 large egg yolks For Crème Brûlée 12 teaspoons sugar Sliced tropical fruit (such as mango, papaya and/or kiwi) Make custard: Preheat oven to 325°F. Place […]

Kahlua Truffle Triangles

For the crust: 6-3/4 oz. (1-1/2 cups) all-purpose flour 3 oz. (3/4 cup) confectioners’ sugar 1/4 tsp. table salt 6 oz. (12 Tbs.) cold, unsalted butter,cut into 10 pieces, more for the pan 1/2 tsp. pure vanilla extract Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose […]

Tony’s Lemon Cake

Serves 10-12 7 T. unsalted butter, melted, plus more, room temperature, for pan 1 ¾ c. all-purpose flour, plus more for pan 1 ½ t. double-acting baking powder 1 c. granulated sugar zest of 2 lemons, very finely chopped 4 large eggs, room temperature 3 T. milk, room temperature 1 T. freshly squeezed lemon juice […]

Apricot Layered Cookies

These are my favorite “cookies” — my Mom makes these at Christmas time, and I look forward to them each year. Filling: 3 cups of ground walnuts (reserved 1/2 cup of the ground walnuts for topping) 1 ½ tsp cinnamon ¾ cup sugar Pastry: 3 sticks margarine (12 ounces) ¼ cup water 4 cups flour […]

Hazelnut and Peppercorn-Crusted Beef Tenderloin with Syrah Reduction Sauce

Serves 6 2 T. chopped hazelnuts, toasted 1 T. black peppercorns 2 ½ lbs. beef tenderloin or 6 filets Salt 2 T. extra virgin olive oil Syrah Reduction Sauce (recipe follows) Mix the chopped hazelnuts and the peppercorns together in a blow.  Rub the whole tenderloin with the mixture, pressing it gently into the beef.  […]

Grilled Chicken Breasts with Tarragon-Mustard Sauce

Serves 6 6 whole chicken breasts (10 to 12 oz. each) 3 T. olive oil Salt and pepper Tarragon-Mustard Sauce (recipe follows). Brush the chicken breasts with the olive oil and season with salt and pepper.  Using a grill or stovetop grill pan, grill the breasts over medium heat for 5 minutes on each side.  […]

Pan-Roasted Halibut with Fire-Roasted Tomato Vinaigrette

6 halibut fillets, 6 to 8 oz each Salt and white pepper 1 ½ T. olive oil Preheat oven to 350. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over […]

Pan-Roasted Halibut with Citrus Beurre Blanc

6 halibut fillets, 6 to 8 oz each Salt and white pepper 1 ½ T. olive oil Preheat oven to 350. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. Flip the fish over […]

Pan-Roasted Halibut with Caper Vinaigrette

6 halibut fillets, 6 to 8 oz each Salt and white pepper 1 ½ T. olive oil Caper Vinaigrette (recipe follows0 Preheat oven to 350. Gently season the halibut on both sides with salt and white pepper. Heat the oil in an ovenproof saute pan and sear the halibut on one side until lightly brown. […]