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Mixed Greens with Strawberries and Pecans and Blood Orange Vinaigrette

Grilled Flatbreads

Pecan-Crusted Skirt Steak

Baked Sweet Potatoes with Chipotle Butter

Pineapple Upside-down Cake


Mixed Greens with Strawberries and Pecans and Blood Orange Vinaigrette

Recipe By : Andie Reid

Serves 4

3 Tbs. Blood Orange Vinegar

1/4 tsp salt
1 Tbs honey
5 Tbs extra-virgin olive oil
1 Tbs shallot, chopped and sauteed
4 cups boston or bibb lettuce
1/2 cup pecans, toasted
1/2 cup goat cheese, crumbled
1/2 cup strawberries, sliced

1. Whisk together the blood orange vinegar, salt, honey, shallots and oil.

2. Tear the bib lettuce into bite-sized pieces. Crumble the goat cheese over
the salad and add the pecans and strawberries.

3. Toss the salad with the dressing and serve immediately.

Grilled Flatbreads

Recipe By : Maryellen Driscoll

Recipe Source: Fine Cooking 93, pp. 42
May 7, 2008
Makes about 12 flatbreads

2 1/4 tsp (1/4-oz. packet) active dry yeast

1/3 cup plain whole-milk yogurt
1 Tbs granulated sugar
1 Tbs extra-virgin olive oil; more as needed
9 oz (2 cups) bread flour; more as needed
2 1/4 oz (1/2 cup) whole-wheat flour
1 tsp table salt
Kosher salt for sprinkling

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast.
Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and
process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt.
Process for about 20 seconds and then scrape down the sides of the bowl with a spatula.
Continue to process for another 30 seconds. The dough should form a mass, pulling away
from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time,
just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than
1 minute total.)

Turn the dough out onto a lightly floured work surface. Knead by hand, flouring your hands
if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the
dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm,
draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead,
punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide
the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a
clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put
them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a
clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides,
1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the
bread in two batches).

The dough can be made up to two days ahead. Just punch it down after it has risen, cover
tightly with plastic wrap, and refrigerate until ready to use.
Pecan-Crusted Skirt Steak

Recipe By : Liz Pearson

Recipe Source: Fine Cooking 98, pp. 87
Serves 4

1/2 Tbs olive oil

1 1/2 lb skirt steak, trimmed
Kosher salt and freshly ground black pepper
3/4 cup pecan pieces
2 Tbs cold butter, cut into small pieces
2 tsp honey
1 1/2 tsp roughly chopped fresh rosemary

1. Position an oven rack about 6 inches from the broiler and heat the broiler on high. Or
turn the grill outside on high.

2. Line a large rimmed baking sheet with foil and line with parchment.If necessary, cut the
steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a
single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey,
rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined
and the pecans are finely chopped.

3. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to
help it adhere. Broil the steak for 3 – 4 minutes, or put the tray on the grill and cover for 3
– 4 minutes, until the pecan mixture is toasted and fragrant, 1 to 2 minutes. Set the steak
aside to rest for 5 minutes.

4. Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls
off the steak as you’re slicing it, spoon it over the top.

Baked Sweet Potatoes with Chipotle Butter

Wash the sweet potatoes and prick with a fork. Place on a baking sheet and bake at 400F
for about 45 minutes, until they are easily pierced with a fork.

For the Chipotle butter:

1 stick butter, softened
2 chipotle chiles, canned
1 tsp. adobo sauce from the can

Mash the chipotle chiles well. Mix the butter thoroughly with the chiles and the adobo sauce.
Wrap in plastic wrap and shape into a log. Refrigerate until firm. Serve with the potatoes.
Pineapple Upside- Down Cake

Recipe By : Rose Levy Beranbaum

Recipe Source: The Cake Bible
Serves 10

14 each pineapple slices (I like to use fresh for this)

14 each sweet cherries, pitted
4 Tbs butter
1/2 cup light brown sugar, firmly packed
1/2 cup pecan halves
3 large egg yolks
1/2 cup sour cream
1 tsp vanilla
1 1/2 cups cake flour, sifted
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
9 Tbs butter, softened

1. Fruit Topping: Drain pineapple slices and cherries and place on paper towels to absorb
excess moisture. In a 10 inch cast-iron skillet, melt 4 Tbs. butter over medium heat. Stir in
the brown sugar until moistened and remove from the heat.

2. Place one whole pineapple slice in the center of the pan and 7 whole slices surrounding it.
Place the half slices side by side against the sides of the pan, the two cut edges down,
touching the brown sugar. Place the whole cherries in the center of the whole pineapple
slices; the halved cherries in the center of the half slices. Tuck the pecans into any gaps
between the fruit.

3. Cake: In a medium bowl, lightly combine yolks, about 1/4 of the sour cream and the

4. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds
to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients
are moistened. Increase to medium and beat for 1 1/2 minutes to aerate and develop cake's
structure. Scrape down the sides.

5. Gradually add egg mixture to batter in 3 batches, beating for 20 seconds after each
addition to incorporate ingredients and strengthen structure. Scrape down the sides.

6. Scrape batter into fruit lined skillet, smoothing evenly with a spatula. Bake for 40 - 50
minutes or until golden brown and a tester comes out clean.

7. Run a small metal spatula around the sides and invert at once onto a serving plate. Leave
the skillet in place one or two minutes before lifting it.
Shopping List:

Bibb or boston lettuce – large head
Shallots – 1 large
Fresh rosemary
Sweet potatoes – 4

Goat cheese

1 ½ - 2 lbs. skirt steak

Plain Whole milk yogurt (1/3 cup)
Butter – 1 lb.
Sour Cream

Blood Orange Vinegar
Pecan halves
Kosher Salt
Bread Flour
Whole Wheat Flour
Cake Flour
Light Brown sugar
Baking powder
Baking soda
Vanilla extract
Extra-virgin olive oil
Chipotle chiles in adobo sauce