Asian Coleslaw

Ingredients
- 1 bag shredded cabbage
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- sesame seeds
- cilantro, green onion
- salt and pepper

Directions
1. combine ingredients for dressing
2. pour onto cabbage
3. top with sesame seeds, cilantro and green onion

Rob Feenie's Pizza Dough

Makes four 10 inch rounds

Ingredients
- 1 cup lukewarm water
- 1 tbsp dry yeast
- 4 tbsp honey
- 4 tbsp olive oil
- 3 1/4 cups flour
- 1 tsp salt

Directions
1. Combine water, yeast, honey, olive oil in small bowl. Let stand 5-15 minutes until foam appears
2. Add flour and salt to kitchenaid bowl. Start mixing with dough hook on low
3. Add liquid ingredients. Mix until it has formed a ball and no longer sticking to sides
4. Transfer to greased bowl, cover with saran wrap for 10 minutes until doubled in size
5. Dust work surface with flour. Punch down dough and knead 1 minute until smooth. Divide into 4 balls. If making dough in advance, cover lightly with olive oil and wrap tightly with plastic wrap.
6. Roll out dough into 10 inch rounds. Apply toppings, bake for 3 minutes at 450 degrees. Pull out and brush crust with olive oil. Bake another 3 minutes.

Duck 3 ways

Roast duck

Poke holes in duck skin to allow fat to render

Steam duck 40 mins

Butcher duck, salt and pepper pieces, place skin down

Roast 425 for 25 mins then remove breasts

Cook other pieces another 25 mins

Cover in glaze roast another 4 mins

Glaze

1 C OJ

2 Tbs lemon juice

2 Tbs honey

Boil then simmer 25 mins then cool

Duck liver pâté

Render 3oz duck fat

Sauté shallots (2) in fat, add 1 clove garlic

Add 3oz of liver cut into 1 in pieces cook for 2 mins med high heat

Add salt pepper and herbs de Provence

Blend add 1Tbs cognac

Consider pushing through mesh strainer to improve texture.

Barbecue Chicken and Arugula Pizza

Makes 4 ~9 inch pizzas.

Pizza Dough (From Mario Batali)

- 3 1/4 cups of flour

- 2 tsp yeast

- 1 tbsp salt

- 1 tbsp sugar

- 1 cup warm water

- 1/4 cup white wine

- 2 tbsp olive oil

Toppings

- 1 can San Marzano tomatoes

- minced garlic, shallot

- sliced BBQ chicken

- bocconcini mozzarella

- arugula

Dressing

- olive oil

- lemon juice

- lemon zest

- shallot

- honey

- soy sauce

- salt, pepper

Directions

1. Prepare dough - combine all ingredients and mix with hands until dough pulls away from bowl. Knead for 5 minutes. Oil clean bowl, add dough and turn to coat. Cover with cloth and set aside for 1 hour to rise. Punch down.

2. Prepare toppings - thinly slice chicken and mozzarella. Strain tomatoes. Sautee garlic and shallot in olive oil, then add tomatoes. Heat to simmer and reduce sauce.

3. Prepare rounds - divide dough into 4 pieces and shape into 9 inch rounds. Heat grill to high. Place rounds on grill for ~2 minutes first side until lightly brown. Flip over for ~30 seconds then place on pan to cool.

4. Make pizza - spread thin layer of sauce on rounds. Top with chicken and mozzarella. Put grill on low. Heat until cheese melted. Combine ingredients for dressing. Dress arugula and use to top pizza.

No Knead Bread

The easiest crusty bread recipe ever!

Ingredients:
3 cups flour
1 ½cups water
¼teaspoon yeast
1 ¼teaspoon salt
olive oil (for coating)
extra flour, wheat bran or cornmeal

Directions:
1. Mix dry ingredients in a bowl. Add water and, using a wooden spoon,
spatula or your hand, mix until wet and sticky, about 30 to 60
seconds. Place the dough in another bowl lightly coated with olive
oil. Cover and let rest for 12 hours at room temperature.
2. Remove the dough and fold once or twice. Let the dough rest for 15
minutes. Next, shape into a ball. Generously coat a cotton towel with
flour, wheat bran or cornmeal; place the dough seam side down on the
towel and dust with flour. Cover with a cotton towel and let rise one
to two hours at room temperature, until more than doubled in size.
3. Preheat a six- to eight-quart pot, at 450 to 500 degrees, at least
30 minutes prior to baking. Once the dough has more than doubled in
volume, remove the pot from the oven and place the dough in the pot,
seam side up. Cover with the lid and bake 30 minutes. Remove the lid
and bake 15 to 30 minutes uncovered, until the loaf is nicely browned.

Fresh Pea Soup with Mint and Lemon

Very refreshing cold on a hot summer day (but looks a little like baby food)

Ingredients:
- 2 tbsp butter
- 2 chopped leeks (white and light green parts only)
- 1 chopped med/large onion
- 4 cups chicken stock
- 5 cups freshly shelled peas (~8lbs unshelled), or 20-oz frozen peas
- 1 cup mint leaves
- 1 lemon, zest and juice
- sour cream
- salt, pepper

Directions:
1. Saute leeks and onions in butter until soft/browned
2. Add stock and peas, boil for 5 minutes then take off heat, season with salt/pepper
3. Blend soup in batches with mint and lemon juice/zest
4. Serve with dollop of sour cream
5. Serve hot or cold

Strawberry Mirror Mini Cakes

You can find the recipe for Strawberry Mirror Cake all over the internet, but I first found it here. I am now imagining putting mirrors on ALL my cakes.