Cooks

Enjoy the recipes

08/06/2022

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02/06/2022

Spinach and Artichoke Quiche

Ingredients
Crust:

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces, 8 tablespoons) butter
2 to 2 1/2 tablespoons water
Quiche:

1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
1 tablespoon butter
1/2 cup minced shallots
2 teaspoons grated lemon zest
4 large eggs
1 cup milk
1/2 cup heavy whipping cream
4 ounces goat cheese
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons minced chives or green onion greens

02/06/2022

Grilled Carrot Dogs

Ingredients
6 carrots, about 1-inch in diameter, peeled
1/4 cup yellow mustard
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry ground mustard, like Coleman’s
6 hot dog buns

02/06/2022

Grilled Zucchini and Yellow Squash with Champagne Vinaigrette
Ingredients
For the squash
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 medium zucchini, halved lengthwise
3 medium yellow squash, halved lengthwise
For the vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
For garnish
8 ounces feta cheese
Fresh mint leaves
Fresh basil leaves

02/06/2022

Ingredients
1/2 cup gochujang
1/4 cup maple syrup
1/4 cup apple juice
2 tablespoons soy sauce
2 teaspoons sesame oil
2 cloves garlic, grated or minced
1/2 inch piece fresh ginger, grated or minced
8 bone-in, skin-on chicken thighs

To serve
Chopped chives
Sliced scallions
Toasted sesame seeds

02/06/2022

For the shrimp
1 pound (16 ounces) large or extra-large raw shrimp, peeled and deveined
3/4 teaspoon kosher salt
1/2 teaspoon ground turmeric
Canola oil, divided
4 dried Byadgi chiles or 3 dried Kashmiri chiles
3 tablespoons unsweetened desiccated coconut powder
1 tablespoon whole coriander seeds
5 cloves garlic, chopped
1 small shallot, thinly sliced
3 tablespoons homemade tamarind paste (or 1 tablespoon store-bought tamarind paste concentrate and 2 tablespoons water)
3 tablespoons water

For serving
1/2 cup loosely packed fresh cilantro, stems removed and minced
1 lemon, cut into wedges

Special Equipment
Metal or wooden skewers for grilling

02/06/2022

еnjoy the recipes

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