Mrs. Spielberg's Eggplant Parmesan

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Eggplant Parmesan with breadcrumbs | Crystal

Mrs. Spielberg's Eggplant Parmesan

Servings: 6

3 pounds (1.36 kg) eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick 
3/4 cup (180 ml) good olive oil
3 tablespoons (7.2 grams) minced fresh thyme 
Kosher salt and freshly ground black pepper 
3 cups (720 ml) marinara sauce, (homemade or Rao’s)
18 slices fresh mozzarella 
12 oz. (350 grams) grated fontina  
1 (5.2) oz. (150 grams) pkg. Boursin cheese 
3/4 cup (68 grams) grated Parmigiano-Reggiano cheese 
2 cups (40 grams) fresh basil leaves, torn
6 slices white sandwich bread, cubed 1/2 inch
6 tablespoons (45 ml) butter 
1 spring fresh thyme 
1 garlic clove, peeled and bashed  

For serving:
2 cups (480 ml) marina sauce
1/2 cup (120 ml) good quality pesto (optional) 

Directions:

Pre-heat oven 400 degrees F.

Lay the eggplant in one layer on three sheet pans and brush each side with olive oil. Season with salt and pepper. Bake for 15 minutes. Remove trays from oven. Turn the slices over and rotate the trays 180 degrees and place back in the oven and bake for another 10 minutes or until tender. 

In a 10 x 14 x 2-inch baking dish, spoon one cup of the sauce and spread evenly on the bottom. Place a third of the eggplant on top in one layer. Scatter a third of the basil, a third of all the cheeses on top. Repeat twice, starting with the marinara sauce and ending with the parmesan, making sure each layer is evenly distributed.

Place cubed bread in a bowl. 

Over low heat, melt the butter in a small saucepan with fresh thyme and garlic, and let it cook for a few minutes. Fish out the thyme and discard.  Pour the melted butter mixture over the bread cubes and toss evenly to coat. Season with salt and pepper to taste. 

Spread the seasoned bread mixture evenly over the eggplant. Place on a baking tray and bake for 20 - 30 minutes.  Let rest 10 minutes to help cheese settle before serving.

To serve, add 1/2 cup warmed marinara sauce to a plate, top with slice eggplant Parmesan and drizzle the pesto around the sides.

 

SEABASS WITH LEEKS & POTATOES PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Seabass with leeks and potatoes | Crystal

SEABASS WITH LEEKS & POTATOES

Servings: 4

4 pieces skinless sea bass fillet or skinless cod fillet (about 6 ounces each (170 grams each) and 1 to 1-1/2 inches thick) 
Salt 
1 pound (454 grams, or .45 kg) Yukon gold potatoes. peeled, and chopped into ½ inch wedges
1-1/2 cups (138 grams) diced or thinly sliced leeks, white parts only
Fresh thyme, a few sprigs 
1-1/4 (300 ml) cups chicken stock 
1/4 (60 ml) cup white wine
6 tablespoons (90 ml) cold unsalted butter, sliced and chilled 
1 teaspoon (5 ml) Champagne vinegar


Directions:

Season the fish lightly and evenly with salt. Cover loosely and refrigerate. Try not to skip this step as it really helps keep the fish nice and juicy.

Gently simmer the potatoes in salted water until fork tender and soft on the edges. Don’t worry if a few potatoes seem to be too tender as they will diffuse into the sauce. 
Drain the potatoes well and place them, still steaming, in a 12 or 14-inch ovenproof skillet. Add the leeks, thyme, chicken stock, and wine. Set skillet over medium heat and stir as the broth comes to a simmer. Add 4 tablespoons of the butter and give it a gentle stir. Taste a potato to see if the dish needs more salt and pepper.  Reduce the heat to low and add the 4 pieces of fish (evenly spaced in skillet). 

Using a spoon or pastry brush, baste the surface of the fish with the buttery broth. Make sure no bits of leek are stuck on top of the fish or edges of the skillet.  Place the skillet under the broiler. Cook until the surface of the fish and potatoes are lightly golden, about 5 to 6 minutes. 

The liquid at the top of the pan should be bubbling. Turn off broiler and reduce the oven temperature to 500 degrees F.  Cook for another 1 to 5 minutes until fish has an internal temperature of 130 degrees F. 

While the fish is cooking, set a small, shallow platter and four plates to warm in the oven for a minute or so, then remove.

Transfer the skillet to the stovetop. Using a fish slice or spatula, lift the fish, tilt a little to drain any broth, then place on the warm platter and tent with foil. Please don’t stack fish, as fish will fall apart. 

Swirl the skillet gently over medium heat to encourage the potatoes to thicken the sauce as it simmers. If potatoes are being stubborn, mash a couple with a fork. Add the remaining butter and stir in. 

Once the sauce has a nice body, take another taste, feel free to add a splash or two (1 teaspoon) of Champagne vinegar to add brightness. 

Transfer the fish to warmed plates or bowls, and spoon the potatoes and sauce over.

STICKY TOFFEE PUDDING PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Sticky Toffee Pudding with caramel sauce serves along ice cream | Crystal

STICKY TOFFEE PUDDING

Servings: 6-8

3 tablespoons (45 ml) cold unsalted butter, diced, plus more for buttering pan
18 pitted dates, chopped preferably Medjool 
1 cup (240 ml) water
1 teaspoon (5 ml) baking soda 
½ cup (107 grams) packed light brown sugar 
2 large eggs, at room temperature 
1 teaspoon (5 ml) vanilla extract 
Grated zest of 1 small orange
1 cup (120 grams) all-purpose flour 
1 teaspoon (5 ml) baking powder
½ teaspoon (2 ml) kosher salt 
 
Caramel Sauce:
1 cup (240 ml) heavy cream (divided), at room temperature 
¼ cup (53 grams) sugar 
1 tablespoon (15 ml) light corn syrup 
1 tablespoon (15 ml) pure maple syrup
1 tablespoon (15 ml) unsalted butter 
 ½ teaspoon (2 ml) kosher salt



Directions:

Preheat the oven to 350°F. 
 
Butter an 8-inch square cake pan.
 
Combine the dates and water in a small saucepan and cook until the dates are softened, about 10 minutes. Mash dates with a fork or potato masher and stir in baking soda and let cool for 15 minutes.  
 
In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well between additions.  Add the vanilla and orange zest and mix well. Scrape down the bowl. 
 
Sift the flour and baking powder together and add salt. With the mixer turned off, add the dry ingredients and mix until just combined.
 
Add the cooled date mixture and mix well until combined. Transfer the batter to the prepared cake pan. Place a piece of paper towel in the center of a larger roasting pan and set the filled pan inside a roasting pan or. Fill the large pan with hot water until it reaches halfway up the sides of the cake pan. Cover the large pan tightly with aluminum foil. This creates a steam method for cooking the cake. 
 
Bake the cake for 30 minutes. Remove the pan and let the cake cool for 15 minutes in the water bath, covered. 
 
Whilst cake is baking, make caramel sauce. Place ½ cup of cream, sugar, corn syrup, maple syrup, butter and salt into a medium saucepan and stir well. Bring the mixture to a boil over medium-high heat. Whisk frequently for 15-25 minutes, until the mixture turns a golden chestnut brown color. 
 
Add the remaining ½ cup of cream and whisk well to dissolve any lumps. Continue cooking over low heat for about 10 minutes, until deep golden brown. Remove from the heat. 
 
Carefully lift the cake pan from the water bath, use a knife to release the cake from the sides of the pan if necessary. Invert the cake onto a cutting board. 
 
Pour about half of the caramel sauce into the bottom of the pan. Using 2 large spatulas, return the cake to the pan, and pour the remaining sauce over the cake. Let the cake cool completely before serving or refrigerate for up to 3 days. 
 
Cut into slices and serve with any extra caramel sauce. 

BEEF RENDANG WITH COCONUT RICE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Beef stew accompanied by Basmati rice with toasted almonds and cucumbers | Crystal

BEEF RENDANG

Servings: 6

Spice Paste:
2 lemongrass stalks, dry outer leaves removed, roughly chopped    
3 medium-sized red onions, quartered     
6 garlic cloves, peeled    
3.5 oz. (100 grams) fresh root ginger, peeled and roughly chopped    
3 red chilies, roughly chopped (feel free to remove ribs and seeds)    
3 tablespoons (45 ml) olive oil    
1/4 teaspoon (2 ml) ground nutmeg 
1 tablespoon (15 ml) ground cumin     
1 tablespoon (15 ml) ground coriander    
1 teaspoon (5 ml) ground turmeric

3 lb. (1.4 kg) boneless beef chuck, cut into 2-inch pieces   
1 - 14 fl. oz. (400 ml) can coconut milk    
2 3/4 (660 ml) cups chicken stock 
4 fresh Markrut (Kaffir) Lime leaves, or two 3-inch strips each of lemon zest and lime zest
1 cinnamon stick    
2 tablespoons (15 grams) light brown sugar    
Juice of 1 lime freshly squeezed
2 tablespoons (30 ml) dark soy sauce   
Salt and pepper

 

Directions:

Place all the Spice Paste ingredients in a food processor and pulse until everything is blended to a fine paste. You may have to remove lid and scape down the bowl a couple of times. 

Heat a Dutch oven to medium high and add the spice paste. Fry and gently stir for 3 - 4 minutes. 

Add the boneless beef chuck to the pan and stir to coat in the paste and spices. Cook for 5 minutes, stirring constantly until the meat starts to change color. Add the coconut milk and chicken stock into the Dutch oven. Add the lime leaves, cinnamon stick, brown sugar, lime juice, soy sauce, and salt and pepper. Bring to a simmer. 

Gently simmer uncovered for about 2 ½-3 hours, or until the meat is meltingly tender and the sauce is thickened (it will have a nice gloss to it). Fish out the lime leaves and cinnamon stick. Take a taste and season with salt and pepper (if needed). 
Garnish with coconut flakes and chopped peanuts.


Coconut Cilantro Rice

Servings: 6-8

1 - 14 fl. oz. (400 ml) can light coconut milk
1 3/4 cups (420 ml) chicken stock
2 teaspoons (10 ml) kosher salt, or to taste
1/2 teaspoon (2 ml) ground ginger 
1 bay leaf 
2 tablespoons (30 ml) coconut oil 
3 - 1/4 inch coin sized slices of fresh ginger 
1 garlic clove 
2 cups (420 grams) basmati rice, rinsed clean   
2 tablespoons (2 grams) chopped cilantro
1/4 cup (22 grams) chopped almonds

Garnish:
1/4 cup (15 grams) dried coconut flakes, toasted 
1/3 cup (38 grams) unsalted dry-roasted peanuts, chopped fine

 

Directions:

Heat oven to 425 F. 

Place coconut milk, chicken stock, bay leaf, and ground ginger in a saucepan and bring it to a simmer. 

While the coconut milk is heating up, heat a Dutch oven to medium-high. Add the coconut oil. When the oil shimmers, add the fresh ginger, garlic clove and cook for 1 minute more, or until the garlic clove browns. Add the rice to the Dutch oven and stir to coat the grains of rice. Now add the warmed coconut milk. Cover the dish tightly with aluminum foil, place the lid on top and place in the oven for 25 minutes. 

Remove the dish from the oven and allow it to sit on the stovetop for another 5 to 10 minutes. Fish out the sliced ginger, garlic clove and bay leaf. Take a taste of the rice, and feel free to add more salt and pepper. Once seasoned, gently fluff the rice with a fork. 

When ready to serve, top with chopped cilantro and toasted almonds.

MOROCCAN LAMB TAGINE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Lamb stew with carrots and almonds over couscous | Crystal

MOROCCAN LAMB TAGINE

Servings: 8-10

3 pounds (1.4 kg) Lamb stew meat, cut into 1 1/2-inch pieces
2 teaspoons (10 ml) kosher salt
4 cups chicken stock (946 ml)
10 dried apricots
10 dried prunes (optional) 
1/2 cup (75 grams) golden raisins (optional)
Generous pinch saffron
3 tablespoons (45 ml) extra-virgin olive oil, more as needed
2 large yellow onions, thinly sliced
4 (2-inch-long) strips zest from 1 lemon, trimmed of white pith
1 cup (140 grams) pitted green Greek olives, halved
4 garlic cloves, minced
1 small cinnamon stick
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander 
1 teaspoon (5 ml) ground turmeric
1 teaspoon (5 ml) ground black pepper
1 cup (240 ml) marinara sauce 
6 carrots, peeled, sliced 1 1/2 inch thick
1 tablespoon (15 ml) unsalted butter
1/2 cup (57 grams) slivered almonds, toasted 
1/3 cup fresh cilantro, chopped (divided)
Fresh lemon juice, to taste

 

Directions:

In a large bowl, combine lamb and kosher salt. Let sit at room temperature for at least 1 hour. 

In a small pot, bring chicken stock to a boil. Remove from heat. Add apricots, prunes and golden raisins, and let them rehydrate for at least 15 minutes. Reserve.

Heat oven to 325 degrees F.  

Place saffron in a small bowl and add 2 Tablespoons (30 ml) warm water and let bloom.

In a heavy-bottomed pot or Dutch oven with a tight-fitting lid, warm 2 tablespoons (30 ml) oil over medium heat until hot. Working in a few batches, dry the lamb with paper towel and add lamb to pot.  Don’t over crowd as it will cool the pan and it won’t brown properly. Cook until nicely browned on all sides. Transfer pieces to a tray as they brown.

Add onions to the pot and a pinch salt. Cook until soft, about 8 minutes.  Add lemon zest, olives, garlic, cinnamon stick and the spices, and cook until fragrant, about 1 - 2 minutes. 

Add the tomato sauce, carrots, reserved dried fruits and stock, half the cilantro, and browned lamb with any juices on the plate, back to the pot. Cover the pot with foil and then top foil with the lid. Cook in the oven for 1 ½ to 2 hours, or until the lamb is tender, stirring it occasionally.  

Meanwhile, in a small skillet, heat the butter over medium heat.  Add the almonds and a pinch of salt, and cook until golden brown, 5 to 7 minutes. 

To serve, transfer the lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous (optional).


Couscous with Craisins & Almonds

Servings: 4

2 tablespoons unsalted butter 
2 garlic cloves, finely minced
2 cups couscous (330 Grams)
2 cups chicken broth  (250 ML)
Salt and pepper 
1/2 cup sliced almonds, toasted  (50 grams) 
1 cup dried Craisins (158 grams) 
2  tablespoons extra-virgin olive oil (30 ml) 
1 tablespoons lemon juice (15 ml)

 

Directions:

Melt butter in medium saucepan over medium-high heat.  Add garlic and cook until fragrant. Add couscous and cook, stirring frequently, until grains begin brown and smell nutty, about 5 minutes. Add broth, and small pinch salt; stir briefly to combine, cover pan with lid, and remove pan from heat. Let stand until liquid is absorbed and couscous is tender, about 7-10 minutes. Uncover and fluff couscous with fork.

Combine almonds, craisins, oil and lemon juice in large bowl. Stir in couscous until well combined. Season with salt and pepper to taste.

CRÊPES SUZETTE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Crepes served on a cast iron skillet with supreme oranges and zest | Crystal

CRÊPES SUZETTE

Servings: 4

Crepes:
2 large eggs  
3/4 cup milk  177 ml
1/2 cup water 118 ml
1 cup flour 120 grams
2 teaspoon vanilla extract 
3 tablespoons melted butter
Butter, for coating the pan

Sauce:
3 tablespoon Cognac, plus 1 extra tablespoon (divided).  
6 tablespoons unsalted butter, cut into 6 pieces  85 g
1/4 cup sugar, plus a little for sprinkling on crepes 50 g
1 cup fresh orange juice 237 ml
1 tablespoon grated orange zest
2 tablespoon Grand Marnier

Directions:

In a blender, combine all of the crêpe ingredients and pulse for 10-20 seconds to mix batter. Place the crêpe batter in a bowl, cover with plastic wrap and place in refrigerator for 1 hour. 

Remove batter and heat a non-stick pan. 

Brush a little butter to coat bottom of pan. Pour 1/3 cup of batter into the center of the pan, and swirl to spread evenly. Cook for 30-60 seconds and flip. Cook for another 10 seconds and remove to cutting board. Lay crepes out flat so they can cool. Continue until all batter is gone. Cover with plastic wrap. 

Add 3 tablespoons of Cognac to non-stick pan. Heat pan to medium high and ignite Cognac and shake pan until flames subside. Now, add butter, sugar, orange zest and orange juice to Cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to a thick looking syrup, 3 to 5 minutes. Remove from heat and stir in zest, Grand Marnier, and remaining cognac into sauce. Cover to keep warm.  

Fold each crêpe in half, then in half again to form wedge shape. Arrange folded crêpes on oven tray. Sprinkle crêpes evenly with a little extra sugar. Place tray in oven and broil until sugar caramelizes and crêpes turn spotty brown, about 3-5 minutes. (Please keep an eye on crepes, as they can scorch; turn pan as necessary.) Remove pan from oven and transfer crêpes to individual serving dishes and drizzle with sauce. Serve immediately.

Chef’s Note: These crêpes taste great with vanilla whipped cream or ice cream. 


TALE OF TWO BUTTERNUTS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Butternut squash sandwich and soup | Crystal

Butternut Squash Panini 

Servings: 4 sandwiches

2 lb. (.9 kg) butternut squash, peeled and sliced 1/8- to 1/4-inch thick
3/4 cup (180 ml) extra-virgin olive oil; divided
1 teaspoon (5 ml) paprika
salt (to taste)
1 yellow onion, peeled and thinly sliced 
2 tablespoons (30 ml) apple cider vinegar
1/4 cup (54 grams) brown sugar
8 slices rustic bread 
1 (5.2 oz) (150 grams) package Garlic & Fine Herbs Cheese

 

Directions:

Heat the oven to 450 F. In a large bowl combine the squash, 1/4 cup (60 ml) olive oil, smoked paprika and season with salt and toss well. Transfer the mixture to a parchment-lined baking sheet and evenly spread out, roast until tender and golden 15 - 20 minutes. Toss slightly to ensure even cooking. Remove from the oven and let cool.

While squash is roasting, heat 1/4 cup (60 ml) olive oil over medium-high heat, add the onion and season with a little salt. Cook, stirring frequently, until the onions are well softened and start to turn golden brown (about 15 minutes). Add the vinegar and brown sugar, stir and reduce until consistency looks like honey (about 15 minutes).

Combine roasted squash and onions in a bowl and smash with a fork until combined. Taste for seasoning, at this stage you can add the pepper. If it feels too acidic, feel free to add a little honey or maple syrup. 

Assemble sandwiches by placing roasted squash mixture on one slice of bread.  Spread ¼ of the cheese on the other slice. Put both slices of bread together to form a sandwich. Brush outside with butter. Repeat to make 3 more sandwiches.

Heat grill pan over medium heat; place sandwich in the pan and top with another heavy pan to compress the sandwich. Reduce heat to medium; cook for 3 to 4 minutes. Flip sandwich over and cook until cheese is melted (3 to 4 minutes).

 

Butternut Squash Soup

Servings: 4

2 pounds (.9 kg) butternut squash, seeded, and cut into chunks away from the rind 
4 cups (960 ml) chicken stock 
1 garlic clove 
2 sprigs fresh thyme 
1 ¼ cups (300 ml) sour cream 
2 tablespoons (30 ml) butter 
1 tablespoon (15 ml) sugar (optional) 
Salt and freshly ground black pepper 

Red pepper puree (optional):
1 jarred roasted red bell pepper 
2 tablespoons (30 ml) chicken broth 
salt and pepper

 

Directions:

Butternut Squash Soup:
In a large pot, combine the squash, chicken stock, garlic, and thyme and bring to a boil. Lower heat to medium and simmer for 20-30 minutes, until the squash is very tender. Fish out the thyme and discard.

Let squash cool slightly. Working in batches, purée the mixture in a blender or food processor. You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.

Pepper Purée:
In blender or food processor, purée the roasted pepper adding 2 tablespoons of chicken broth until thickened consistency. Strain into a bowl and season with salt and pepper to taste.  Set aside.

Return the butternut squash purée to the pot over medium-low heat. If your soup feels too thick, you can add more stock or water. If it feels too thin, reduce until thickened by heating more on stove. When you feel you have the right consistency, add in the sour cream and butter until heated through (do not boil, it may cause the sour cream to separate). Add sugar until dissolved. Season with salt and pepper to taste. 

To serve, pour the soup into individual bowls and garnish with pepper purée.


SHRIMP TAGLIATELLE PASTA WITH CORN CREMA PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Shrimp Tagliatelle with Corn Crema | Crystal

Shrimp Tagliatelle Pasta with Corn Crema

Servings: 4 appetizers or 2 main courses

5 ears of corn, husked 
1/3 cup heavy cream (80 ml)
2 tablespoons butter (30 ml)
1/4 cup finely minced shallots or red onion (40 grams)
1/2 cup white wine (120 ml)
8 oz fresh tagliatelle or linguine pasta (228 grams)
4 oz. fresh shrimp, diced (114 grams)
1 teaspoon fresh thyme, minced (5 ml)
1/4 cup parmesan cheese (30 grams)

 

Directions:

Shuck the corn and remove the kernels. Place the uncooked kernels in a blender and discard the cobs and husks. Purée the corn with 1⁄3 cup heavy cream. Press the purée through a fine sieve and reserve. 

Melt 2 tablespoons of butter in a large, high-sided skillet over medium heat. Add the onion, and season with a little salt and pepper. Cook until the onion begins to soften, about 5 minutes. Add the wine and reduce for a few minutes. Add strained corn purée and bring to a gentle simmer and cook until the sauce is the consistency of heavy cream.

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 4 minutes. Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat.

Add diced shrimp, fresh thyme and pasta to corn cream in skillet and toss for a minute or so over medium heat. 

Remove from heat, fold in cheese and taste for seasoning. Feel free to add salt and pepper (recommend white pepper). 

 

Fresh Egg Yolk Pasta

2 cups All Purpose flour (around 240 grams) plus more for dusting
9 egg yolks 
1 tablespoon extra-virgin olive oil (15 ml)
3 tablespoons of milk or water, plus more as needed (45 ml)

 

Directions:

Place flour in the bowl of a stand mixer fitted with the paddle attachment, make a well in the center.  On medium speed, or with your fingers, add the egg yolks, oil, and milk, adding them one ingredient at a time and mixing just until the dough comes together (2-3 minutes). You are looking for the consistency of Play-Dough. 

If mixture is too dry, add a little more milk or water. If it is too wet, add a little flour. 

Turn the dough out onto a lightly floured work surface and knead it until it feels silky and smooth, about 5 minutes. Feel free to add a little more flour, if necessary, to keep the dough from sticking.

Shape the dough into a cylinder. Cover the dough with plastic wrap and set it aside for at least 30 minutes -  4 hours, this helps let the gluten rest. 

Roll or shape as desired cut by hand or with pasta machine. 


PORTUGUESE CHICKEN & GRILLED POTATO SALAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Portuguese chicken and grilled potato salad with lemon wedges | Crystal

CRISPY PORTUGUESE CHICKEN

Servings: 6-8

6 bone-in, skin-on chicken thighs, trimmed
5 tablespoons (75 ml) freshly squeezed lemon juice 
1 cup (240 ml) extra-virgin olive oil 
1 tablespoon (15 ml), plus 1 teaspoon (5 ml) smoked paprika 
2 tablespoons (30 ml) dried oregano
3 tablespoons (45 ml) brown sugar 
2 garlic cloves, finely minced 
1 teaspoon (5 ml) kosher salt 
1 teaspoon (5 ml) freshly ground black pepper
2 lemons, cut into wedges for serving


Directions:

In a large mixing bowl combine all the marinade ingredients. Remove 1/4 cup marinade, plastic wrap and place in fridge.  Submerge 1 piece of chicken in bowl at a time and gently smear the marinade into both the skin and the flesh. Plastic wrap bowl and let marinade set for at least 1 hour (or overnight).

For Grill:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner (or, if using 3-burner grill, primary burner and second burner) as needed to maintain grill temperature around 350 degrees. This is called indirect cooking. 

Clean and oil cooking grate with swath of paper towel dipped in oil. Place chicken, skin side down, on cooler side of grill (not over flame). Place grill lid down and cook for 20 minutes. Alternate chicken pieces keeping skin side down, so that pieces that are closest to edge are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 degrees F to 190 degrees F (approximately 15 to 20 minutes). 

Move all chicken, skin side down, to hotter side of grill and cook until skin is nicely charred (about 5 minutes). Flip chicken and cook until flesh side is lightly browned (1 to 2 minutes). Transfer to a clean platter, tent with aluminum foil, and let the chicken rest for 10 minutes. 

For Oven:
Preheat oven to 350 degrees F. Place chicken, skin side down, on a cooling rack sprayed with cooking spray.  Cook until chicken registers 185 to 190 degrees F. (20-30 minutes)

For Grill Pan: 
Heat a heavy-duty grill pan to high heat for about 2-3 minutes on top of stove. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil. Add chicken and brown both sides. Transfer to a clean platter, tent with aluminum foil, and let the chicken rest for 10 minutes. 

 

GRILLED POTATO SALAD WITH BACON

Servings: 4-6

1 1/2 pounds (680 grams or .7 kg) baby red potatoes, cut in half 
1 tablespoons (15 ml) olive oil
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) ground pepper 
1/2 cup (120 ml) mayonnaise 
2 tablespoons (30 ml) chopped basil
2 teaspoons (10 ml) Champagne vinegar
2 teaspoons (10 ml) honey 
1 teaspoon (5 ml) Dijon mustard 
1/4 cup (36 grams) finely diced red onion 
2 ounces (57 grams) parmesan cheese, finely grated
3 bacon slices, cooked and crumbled

 

Directions:

Preheat grill to 350 degrees F.  Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; season with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet. 

Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Let sit for 5 minutes. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

While potatoes are cooling, whisk together mayonnaise and next 4 ingredients in a large bowl. Add potatoes, tossing gently to coat. Stir in onion, parmesan cheese and bacon.

SUMMER BERRY TRIFLE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Berry trifle with coconut flakes | Crystal

Summer Berry Trifle

Servings: 6-8

Pastry Cream:
1 3/4 cups (420 ml) whole milk; divided
1/2 cup (115 grams) sugar
3 tablespoons (24 grams) cornstarch
small pinch salt
3 large egg yolks
2 tablespoons (30 ml) unsalted butter, cut into 1/2-inch pieces and chilled
2 teaspoons (10 ml) vanilla extract
1 teaspoon (5 ml) orange zest 

Summer Berry Filling:
10 ounces (250 ml) raspberry jam
1 teaspoon (5 ml) vanilla extract 
1/2 pound (227 grams) strawberries, hulled and cut into 1/4-inch pieces, 
6 ounces (170 grams) blackberries, large berries halved crosswise
6 ounces (170 grams) raspberries

Vanilla Whipped Cream: 
1 cup (240 ml) heavy cream 
1 tablespoon (14 grams) confectioner's sugar
1 tablespoon plus 1 teaspoon (20 ml) vanilla extract
1 Pound cake, diced into small squares (your favorite recipe or store bought)

 

Directions:

For Pastry Cream: 
Heat 1 1/4 cups (300 ml) milk in medium saucepan over medium heat until just simmering. While milk is heating up, whisk sugar, cornstarch, and salt together in medium bowl. Whisk remaining ½ cup (120 ml) milk and egg yolks into sugar mixture until smooth. Remove milk from heat. Whisking constantly, slowly add hot milk to sugar mixture to temper. Return saucepan to medium heat and cook, whisking constantly.  The mixture will start to become very thick after 4 to 7 minutes. Remove pan from heat; whisk in butter, vanilla, and orange zest until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours. Mixture can made the night before. 

For Berry Filling: 
Place jam in small saucepan and bring to a gentle simmer. Add vanilla and mix in. Let cool. Place prepared fruits in a bowl and pour cooled jam mixture over and gently fold to mix. 

For Vanilla Whipped Cream: 
Using stand mixer fitted with whisk, combine heavy cream, sugar, and vanilla extract on medium-low speed until foamy (about 1 minute). Increase speed to high and whip until soft peaks form (1 to 2 minutes).

Trifle Assembly:
When it comes to assembling, you can use a large trifle bowl or individual glasses (as pictured above). Start assembly with a layer of fruit, top with a layer of pastry cream, then a layer of cake. Repeat. Finish with a layer of the vanilla whipped cream. Garnish with toasted coconut or toasted sliced almonds.

 

SLOWLY ROASTED PORK PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Roasted pork with ginger scallion ketchup | Crystal

Slowly Roasted Pork with Ginger Scallion Ketchup


Pork Butt:
1 bone-in pork butt, 6 to 8 pounds (2.7 kg to 3.6 kg)

Dry Brine:
15 tablespoons kosher salt (290 grams)
14 tablespoons white sugar (215 grams)
6 tablespoons packed brown sugar (100 grams)

Ginger Scallion Ketchup: 
1/2 cup extra-virgin olive oil, plus more for storing (120 ml)
2/3 cup minced peeled ginger (40 grams) 
1 bunch scallions, thinly sliced 
1 teaspoon kosher salt (5 ml)
1 teaspoon sugar (5 ml)
1 teaspoon fish sauce (optional) (5 ml)
1/2 cup tomato ketchup (120 ml)
1/4 cup hoisin sauce or plum sauce (60 ml)

 

Directions:

For the Pork:

Using a sharp knife, cut slits (1 inch apart) in crosshatch/diamond pattern into the outer layer of fat on pork butt trying not to cut into meat. Combine salt and sugars in medium bowl. Rub brine mixture over entire pork shoulder and into slits. Wrap seasoned pork tightly in double layer of plastic wrap. Place on rimmed baking sheet and refrigerate for at least 12 to 24 hours.

Adjust oven rack to lowest position and heat oven to 300 degrees F.  Remove pork from refrigerator, unwrap and brush any excess brine mixture off the fat cap and discard any juices. 

Transfer roast to V-rack coated with cooking spray or cooling rack with nonstick cooking spray set in large roasting pan. Add 1-quart water to roasting pan.

Place in oven and cook until an instant-read thermometer inserted into roast (near but not touching) bone registers 190 degrees F, 5 to 6 hours. 

I like to baste the meat twice during cooking with pan juices, usually on hour 2 and hour 4. 

Once meat is cooked to temperature, remove from the oven and allow it to rest 30-45 minutes to allow the juices to settle. 

Slice with a knife or pull apart meat with tongs or two forks. 

Serve with Ginger Scallion Ketchup.

Ginger Scallion Ketchup: 

In a small pan heat oil to medium high. Add the ginger, scallions and turn off heat. Stir for a couple of minutes. Add salt, sugar, fish sauce, ketchup and hoisin sauce and stir until everything is emulsified. 

 

 

 

FROZEN MARGARITA PIE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Frozen margarita pie with meringue topping | Crystal

FROZEN MARGARITA PIE

Servings: Makes one 9-inch pie

Sweet Crust:
1 cup graham cracker crumbs (about 6 crackers) (115 grams)
2 Tablespoons, plus one teaspoon sugar (35 ml)
4 Tablespoons (1/2 stick, 63 grams) unsalted butter, melted 

Salty Crust: 
3 ounces Saltine crackers or (26 crackers) crushed (84 grams)
8 tablespoons softened (1 stick) unsalted butter (125 grams)
1 tablespoon, plus 1 teaspoon sugar (20 ml)
1 teaspoon orange zest (5 ml)

Filling:
7 large egg yolks, at room temperature 
1/4 cup sugar (50 grams)
1 (14-ounce) (300 ml) can sweetened condensed milk
2 tablespoons grated lime zest
10 tablespoons freshly squeezed lime juice (5-6 limes) (150 ml)
1 tablespoon triple sec (15 ml)
1 tablespoon tequila (15 ml)
 
Whipped Cream Topping:
1 cup (1/2 pint) cold heavy cream (240 ml)
1/4 cup confectioners’ sugar (50 grams)
1/2 teaspoon pure vanilla extract (2 ml)

Alternative Topping: 
¼ cup water (60 ml)
¾ cup plus 2-½ tablespoons sugar (195 grams)
1 teaspoon corn syrup (2 ml)
3 egg whites

Garnish
Thin lime wedges

 

Directions:

Preheat the oven to 350 degrees F.

For the sweet crust: Combine the graham cracker crumbs, sugar, and butter in a bowl.  Press into the bottom (not sides) of an 9-inch pie pan. 

For Salty Crust: Combine the crushed Saltines, sugar, and butter in a bowl. Knead in the butter until the crumbs hold together like dough. Press into sides of pie pan. Chill pie pan for 15 minutes, then bake for 15- 18 minutes or until the crust is golden brown. Allow crust to cool completely (about 15 minutes).

For Alternative Topping: Combine the water, sugar and corn syrup in a small saucepan, then cook over medium heat until a thermometer inserted reaches 240 degrees F. Meanwhile, beat the egg whites in a stand mixer or large bowl until frothy.

Remove the sugar mixture from the heat and slowly, with the mixer running, beat the sugar into the egg whites until the meringue becomes cool and holds a stiff peak.

Fill a piping bag fitted with a star tip with the meringue, and pipe the meringue, in small peaks, onto the tops of the pie.

Use a crème brûlée torch or blowtorch to brown the tips of the meringue. The pies can also be quickly placed under the broiler to brown the tips.

Top pie with whipped cream topping, or alternative topping.

 

DUELING LOBSTER ROLLS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Lobster roll with mayonnaise and celery | Crystal

LOBSTER ROLL WITH MAYO

Servings: 6

Four 1- to 1 1/4-pound lobsters
1/4 cup plus 2 tablespoons mayonnaise (85 g)
Salt and pinch white pepper
3 tablespoons finely diced celery (45 g)
2 tablespoons fresh lemon juice (30 ml)
1 teaspoon minced tarragon or chives (2 g)
Pinch of cayenne pepper
6 top-split hot dog buns
3 tablespoons unsalted butter melted (45 ml)
Boston lettuce, 6 leaves (optional)

Directions:

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.  

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.  

In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, tarragon and cayenne pepper until well blended.

Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, place a leaf of Boston lettuce in each bun and evenly fill with the lobster salad and serve immediately.

 

LOBSTER ROLL WITH HOT BUTTER

Servings: 6

Four 1- to 1 1/4-pound lobsters
Salt and pinch white pepper
9 tablespoons unsalted butter melted (130 ml, melted)
6 top-split hot dog buns
2 teaspoons minced chives (4 g)
6 lemon wedges
Boston lettuce, 6 leaves (optional)

Directions:

Bring 6 quarts (5.5 L) water to boil in large stockpot over high heat. Add lobsters and 3 tablespoons salt, making sure lobsters are completely submerged. Reduce heat to medium-low, cover, and cook for 10 minutes. Transfer lobsters to rimmed baking sheet and let cool for 10 minutes.  

Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 3/4-inch pieces and pat dry.  

Heat a large skillet. Add 3 tablespoons butter, brush the outsides of buns and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates

Melt remaining 6 tablespoons butter in skillet over medium-low heat. Add chopped lobster; season with salt and white pepper to taste. Cook until lobster is heated through, about 2 minutes.

Place a leaf of Boston lettuce in each bun and evenly fill with the warm buttered lobster. Sprinkle with minced chives. Serve with lemon wedge.

CRAB CAKES & ENDIVE LETTUCE CUPS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Crab cake on top of cucumbers and creamy Asian sauce | Crystal

CRAB CAKES WITH AVOCADO & CREAMY ASIAN SAUCE

Servings: 4

Crab Cakes:
1 pound jumbo lump crabmeat (450 g)
1 cup milk (240 ml)
2 tablespoons unsalted butter (30 ml)
2 celery ribs, finely chopped
1/2 cup yellow onion, finely chopped (70 g)
Salt and pepper
4 ounces shrimp, peeled, deveined and tails removed (125 g)
1/4 cup heavy cream (60 ml)
2 teaspoons Dijon mustard (10 ml)
1/2 teaspoon five spice (2 ml)
1/2 cup cornstarch (56 g)
1/2 cup All-Purpose flour (60 g)
3 egg whites, whisked
2 cup panko breadcrumbs (400 g)
Canola oil
2 avocados, peeled, seeded and mashed

Creamy Asian Sauce:
1/4 cup mayo (60 ml)
1 tablespoon plus 1 teaspoon tomato ketchup (20 ml)
1/4 teaspoon sesame seed oil (1 ml)
1 teaspoon honey (5 ml)
1/2 teaspoon garlic puree (2 ml)
1 teaspoon lemon juice (5 ml)

Directions:

Place crabmeat and milk in medium sized bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.

For the sauce, in a small bowl, whisk all ingredients together, taste for seasoning. Place sauce in fridge. 

Melt butter in a large skillet over medium heat. Add celery and onion, pinch salt, and a little pepper; cook, stirring frequently, until vegetables are softened (about 5-7 minutes). Remove pan from heat and place vegetables in a large bowl and let cool to room temperature. Rinse out pan and wipe clean.

Strain crabmeat through fine-mesh strainer, pressing to remove milk, please be careful not to break up big lumps of crabmeat.

Place shrimp in food processor and blend until finely ground, use a spatula scraping down bowl as needed. Add heavy cream and pulse to combine. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, and five spice powder; stir until well combined. Add strained crabmeat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crabmeat. Divide mixture into 4 balls and firmly press into patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

Combine cornstarch and flour in a medium sized bowl. Set aside. Using another bowl, lightly beat egg whites. Set aside. In a third bowl, add panko breadcrumbs.

Dredge one crab cake at a time in the flour, turning to coat and shaking off excess. Next, dip into the egg white, again making sure to coat completely and allowing the excess to drop back into the bowl. Then, coat with breadcrumbs, patting firmly so breadcrumbs adhere, but be careful not to coat too thickly. Place coated crab cakes on piece of parchment paper or a large baking sheet.

Add enough oil to coat bottom of empty skillet over medium heat until shimmering. Place 4 crab cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes. Add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. You are looking for an internal temperature 155 F (68°C).  

 

ENDIVE LETTUCE CUPS

Servings: 4-6

Filling:
1 1/2 cups ½-inch cubes of day-old bread (125 g)
Extra-virgin olive oil
Kosher salt
1 cup walnuts (113 g)
Freshly ground black pepper
Chili flakes
1/3 cup irregular pieces (1/4 inch) Manchego cheese (40 g)
1/3 cup irregular pieces (1/4 inch) Parmigiano-Reggiano (40 g) 

For the Endives:
4 endives
Pinch salt Kosher salt
1 medium orange
1 Tablespoon Chardonnay vinegar (15 ml)
Extra-virgin olive oil
1/2 teaspoon black pepper (2 ml) 

For the Vinaigrette:
2 garlic cloves
4 large anchovy fillets, rinsed and patted dry
2 tablespoons sherry vinegar or Chardonnay vinegar (30 ml)
1 Tablespoon Chardonnay vinegar (15 ml)
1/4 cup extra-virgin olive oil (60 ml)

Directions:

For vinaigrette: Pound the garlic cloves into a paste in a mortar with the pestle. Add the anchovies and pound until everything is fairly smooth but still slightly chunky. Add the vinegar, olive oil, and a dash of salt and pepper to taste. Mix to combine. The vinaigrette may not look emulsified, don't worry. If you don't have a mortar and pestle, finely mince garlic and anchovies and place in a bowl and whisk in other ingredients. 

For the Filling:

Preheat the oven to 375°F (190°C). Place the bread cubes on a baking sheet and toss with a few teaspoons of olive oil and season with pinch of salt, then spread them out. Spread the walnuts out on a separate baking sheet. Toast the bread and walnuts in the oven, tossing them every few minutes. Remove the nuts once they brown and well toasted, they should will smell nutty (about 8 minutes). Remove the bread once it’s dark brown and toasted.

Combine the toasted bread, walnuts, cheeses and chili flake in a large bowl. Dress with the vinaigrette, gently toss to coat everything.  

Season the endives with a pinch of salt. Using a rasp grater (Microplane), grate the zest of the orange evenly over the top of the endives. Cut orange in half and squeeze the juice over the leaves. Sprinkle vinegar and gently toss the leaves to coat. Please be careful not to bruise the leaves. Place filling on a large platter and serve with seasoned leaves. 

PERFECT FOCACCIA & PIZZA MARGHERITA PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Margherita pizza served on a wooden board | Crystal

TOMATO & ROSEMARY FOCACCIA

Servings: 6-8

Focaccia:
3 1/3 cups (415 g) bread flour
2 teaspoons (10 g) instant yeast
1 tablespoon (13 g) rosemary, minced
3 cups (705 ml) water, room temperature
1/4 cup (2 oz. or 60 ml) extra-virgin olive oil
2 1/2 teaspoons (12 g) table salt
Olive oil spray  

Toppings:
24 cherry tomatoes 
2 teaspoons (10 g) rosemary, minced
3/4 teaspoon (4 g) coarse sea salt, or 1-1/4 teaspoons (6 g) kosher salt

Directions:

Whisk flour, yeast and rosemary together in large bowl. Add room-temperature water and oil and stir with spatula until dough forms. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover bowl with a towel or plastic wrap and let dough rest for 20 minutes. 

Using your wet hands or spatula sprayed with vegetable oil, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again, rotate 90 degrees and fold again (total of four folds). Cover bowl with towel or plastic wrap and let dough rest for 20 minutes. Repeat folding technique another 3 times, letting the dough rest for 20 minutes each time.

Add two tablespoons olive oil to a 13 by 9-inch (23 by 33 cm) baking pan and brush to coat all the inside of the pan. Transfer dough to prepared pan and gently press the dough towards corners. Spray or brush with olive oil and wrap with plastic wrap. Refrigerate overnight.   

Remove from fridge 1 hour before baking. Dough should have doubled in height and be jiggly when shaken.  

Press tomatoes into dough and spray or brush top with a little olive oil. Top with rosemary and sea salt.  

Heat oven to 400 degrees F (205 degrees C). Uncover and bake for 35 to 40 minutes, until nicely browned. 

 

Margherita PIZZA

Servings: 1

Pizza:
1 portion individual pizza dough
Generous 1/3 cup (100 g) tomato sauce 
3 fresh basil leaves, torn in half
1 tablespoon (15 ml) olive oil
1/2 cup (4 oz. or 115 g) fresh whole-milk mozzarella cheese

Pizza Dough:

Servings: 3 individual or 2 large pizzas

3 1/2 cups (420 g) bread flour
2 teaspoons (10 g) fine sea salt
1/4 cup plus 1 tablespoon (60 ml) warm water (80 degrees F to 85 degrees F or 27 degrees C to 29 degrees C) 
1 teaspoon (5 g) extra virgin olive oil
1 tablespoon (15 g) honey
1 1/2 to 2 cups water (355 ml), plus more as needed  

Directions:

For the Pizza:

At least 45 minutes before baking pizza, put stone or pizza steel in preheated 500 degrees F (260 degrees C) oven. 

Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch (1.25 cm) from the edges. 

Drizzle a little olive oil over the pizza dough. Break the cheese into large pieces and place these gently on top of the sauce. Scatter basil leaves over the top. 

Using a pizza peel, pick up the pie and slide it onto the heated stone or steel in the oven. Bake until the crust is golden brown, and the cheese is bubbling, approximately 4 to 8 minutes. 

For the Pizza Dough:

Place the flour, yeast and salt in the bowl of a stand mixer. With the mixer running, pour the oil, honey and water in a steady stream. Continue to mix for 2 to 3 minutes. The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour. 

Move the dough to the work surface and cut the dough into halves or thirds. 

Form the dough into balls and refrigerate for 24-72 hours. 

 

SUPER SUMMER SALADS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Panzanella salad served family style | Crystal

PANZANELLA SALAD WITH MOZZARELLA & HONEY DIJON DRESSING

Servings: 8

Salad:
1 small sourdough loaf, cubed
3 (45ml) tablespoons olive oil
2 sprigs fresh thyme
1 garlic clove, bashed
2 large ripened tomatoes, cut into 1-inch cubes
1 English cucumber, diced to 1/4 inch
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, diced
Large handful basil leaves, coarsely chopped or torn
8 ounces (225 g) fresh mozzarella cheese, cut into 1/4-inch cubes and patted dry
1/4 cup (32 g) kalamata olives, chopped

Honey Dijon Dressing:
1 garlic clove, pureed (garlic press)
1 teaspoon (5 ml) Dijon mustard
3 tablespoons (45 ml) champagne vinegar
1/2 cup (120 ml) extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon (5 ml) honey

 

Directions:

For the salad: Adjust oven rack to middle position and heat oven to 400 degrees F (205 degrees C). Toss bread pieces with oil, thyme, and garlic and arrange bread in a single layer on a rimmed baking sheet. Place in preheated oven and toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Feel free to add any more oil if needed. Season toasted bread with salt and pepper. Set aside to cool to room temperature.

For the dressing: In a large bowl, whisk all ingredients together. Season with salt and pepper to taste. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

 

PERFECT ITALIAN PASTA SALAD

Servings: 8

1 pound fusilli pasta, cooked via box instructions
Salt and pepper
1/2 cup (115 g) extra-virgin olive oil
5 garlic cloves, minced
3 anchovy fillets, rinsed, patted dry and minced
1/2 teaspoon red pepper flakes
1 cup (128 g) pepperoncini, stemmed plus 2 tablespoons (30 ml) brine from jar
2 tablespoons capers(30 ml), rinsed
2 cups baby arugula
20 fresh basil leaves, chopped
1/2 cup (64 g) oil-packed sun-dried tomatoes sliced thin
1/2 cup (64 g) pitted kalamata olives, quartered
4 ounces (110 g) soppressata, cut into 3/8-inch dice
4 ounces (110 g) mortadella, chopped
8 ounces (225 g) fresh mozzarella cheese, cut into 3/8-inch dice and patted dry

 

Directions:

Heat a sauté pan to medium high. Add oil, garlic, anchovy and red pepper flakes. Cook over medium heat to dissolve anchovies (takes about two minutes).

Divide pepperoncini in half and slice thin rings and set aside. Transfer one half of pepperoncini to food processor. Add capers and pulse 8 to 10 pulses until finely chopped. Use your spatula to scrape down sides of bowl as needed. Add pepperoncini brine and warm oil mixture and process until combined (about 20 seconds).

Add dressing to pasta and toss to combine. Add arugula, basil, sun-dried tomatoes, olives, soppressata, mortadella, and mozzarella and reserved half of pepperoncini and toss well. Season with salt and pepper to taste.

TURKEY BURGERS, PICKLED CUCUMBERS & SPECIAL SAUCE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Turkey burger with pickles and tomato | Crystal

TURKEY BURGERS WITH PICKLED CUCUMBERS & SPECIAL SAUCE

Servings: 4

Burger:
1 teaspoon water
1/2 teaspoon baking soda
16 ounces ground turkey
2 teaspoons soy sauce
1 tablespoon unsalted butter, melted
3 tablespoons panko breadcrumbs
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup grated parmesan cheese
1/2 teaspoon unflavored gelatin
1/4 teaspoon pepper
Pinch table salt
2 teaspoons vegetable oil
4 hamburger buns, toasted

Optional garnish: Sliced avocado, lettuce, tomato, pickles

Special sauce:
1/4 cup mayo
1 tablespoon plus 1 teaspoon tomato ketchup
1/4 teaspoon sesame seed oil
1/2 teaspoon agave nectar or honey
1/4 teaspoon garlic puree

Pickled cucumber:
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup distilled white wine vinegar
1 teaspoon dark sesame oil
1/2 teaspoon garlic puree
2 cups English cucumbers, thinly sliced

 

Directions:

For pickled cucumbers:

30 minutes prior to topping turkey burgers, whisk together sugar, soy sauce, vinegar, sesame oil and garlic. Place in fridge. 

For special sauce: In a small bowl, whisk all ingredients together, taste for seasoning. Place in fridge.  

For the burgers:   

Combine water and baking soda in small bowl. Place turkey in large bowl. Drizzle baking soda mixture evenly over turkey followed by soy sauce and melted butter. Evenly sprinkle panko breadcrumbs, ginger, garlic, parmesan, gelatin, pepper and salt over mixture. Using your hands, gently mix to combine, trying not to over work the mixture. 

Divide meat into 4 portions about 4 ounces each. Gently flatten each portion into patties about ½ inch thick and about 4 inches in diameter. 

Add oil to large cold skillet and add burgers.  Heat skillet over medium heat. When patties start to sizzle, cover skillet with a lid or foil and cook until burgers are well browned on bottom about 2½ minutes Carefully flip patties cover and continue to cook until second side is browned and burgers register 160 degrees F (2½ to 3 minutes longer). 

Transfer burgers to plate and let rest for 3 minutes then transfer to buns and serve.

Smear some sauce on the bottom of each toasted bun, top with a burger, then layer on the avocado, lettuce, tomato and pickles.

 

SMASH BURGER WITH BACON & CHEESE

Servings: 4

1 lb. very cold ground beef

Potato buns
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper to taste
8 slices cooked thick-cut bacon, broken in half
4 slices cheese

Directions:

Divide meat into 4 portions, about 4 ounces each.

Heat a cast-iron griddle over medium-low heat until warm.

Brush cut sides of buns with butter. Place buns cut side down on griddle. Toast 2-3 minutes or until golden brown.

Increase heat to medium. Sprinkle 1 side of each of the beef patties generously with salt and a pinch of pepper. Place seasoned side down on griddle. Top with a piece of parchment or wax paper. Using a sturdy metal spatula, firmly smash each patty into a ⅓-inch-thick slab. Pressing down on spatula with another stiff spatula helps flatten the burger quickly. Let cook for 30-60 seconds and remove parchment paper. Season top with another generous pinch of salt and small pinch of pepper.

Cook 2 minutes or until edges beneath are brown and crisp and juices on surface are bubbling hot. Turn and cook 1 minute for medium or until desired degree of doneness. Top bottom half of each bun with 1 patty, 1 slice of cheese, 2 bacon slices and 1 bun top.

Serve with ketchup.

LAMB TIKKA MASALA WITH NAAN BREAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Lamb-Tikka-Masala-email

Lamb Tikka Masala with Naan Bread 

Lamb Marinade:
1 tablespoon garam masala 
2 tablespoons tandoori spice 
3 garlic cloves, pureed (use garlic press or Microplane)
1-inch piece of fresh ginger, pureed (use Microplane) 
1 cup heavy cream 
1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes

Tikka Masala Sauce:
2 tablespoons butter 
4 garlic cloves, minced 
2 tablespoons fresh ginger, minced 
2 tablespoons gram masala 
2 teaspoons smoked paprika 
2 tablespoons tomato paste 
1 cup chicken stock
1 24 oz Rao’s tomato sauce
1 can coconut milk 



Directions: 

Whisk together first 5 ingredients for marinade in a large bowl. Add lamb pieces and toss to evenly coat. Cover bowl with plastic wrap and let marinate overnight in refrigerator. 

For the sauce: 
Heat butter in a large pot over medium heat. Add garlic and ginger and cook until slightly golden. Add spices and tomato paste and stir together for 30 seconds. Add stock, tomato sauce and coconut milk. Bring to a simmer and reduce sauce until desired consistency, stirring occasionally. Taste for seasoning.

Lamb:

Preheat broiler 10 minutes before ready to cook. 

Remove lamb from marinade and place on an oven tray lined with a cooling rack. Spray lamb with vegetable oil spray and broil on top shelf until golden. Turn lamb over and broil other side. 

Add, lamb to cooked and seasoned masala sauce and serve with rice and naan bread. 


Simple Naan Bread

2 cups All Purpose flour
2 tablespoons baking powder
1 teaspoon salt 
1/2 cup, plus1 tablespoon whole milk 
1 large egg 
1 tablespoon sugar 
1 tablespoon canola or vegetable oil 

Whisk flour, baking soda and salt together in a large bowl. In another bowl, whisk milk, egg, sugar and canola oil. Add wet ingredients to flour bowl and make dough. Remove dough bowl from bowl and knead for a few minutes. Place back in bowl and cover with a cloth or plastic wrap. Let dough rise at room temperature for 2-4 hours. 

When you're ready to roll out the dough, make sure you have two bowls on your counter: one with extra flour in it, and one with water. Separate the dough into 4 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Repeat this method with the rest of the dough.

Warm a large cast-iron skillet over high heat until it's nearly smoking. 

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Lay dough in skillet. Once the dough starts to bubble, turn the bread over. Cook for additional minute until lightly colored. 

Serve plain or brush with garlic butter (Melt 3 tablespoons minced garlic with 1 stick butter) 


Makes 4 

 

CRISPY ASIAN RIBS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Crispy Asian ribs with sesame seeds accompanied by cucumbers | Crystal

CRISPY ASIAN RIBS

Servings: 4-6

Ribs:
3 racks of baby back ribs
8 peeled and smashed garlic cloves
1/2 cup sliced fresh ginger plus
6 scallions, thinly sliced white and green parts separated
4 star anise pods
1 1/2 cups soy sauce
1/2 cup dry white wine
Zest and juice from 1 navel orange
1 cup granulated sugar
1/2 cup cilantro stems
1/4 cup coarsely chopped cilantro

Sauce:
2 tablespoons canola oil
6 minced garlic cloves
1/4 cup minced ginger
2 cups lightly packed brown sugar
1 cup ketchup
1 cup hoisin sauce

Crispy Coating:
Canola oil
1/2 cup All-purpose flour
1/2 cup cornstarch

Directions:

Prepare ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel. Slice ribs into sections of two. 

Arrange the ribs standing up along the outer edge of the Instant Pot or pressure cooker, making a wall (ring) with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make circles. Add the remaining 10 ingredients to the center of the pot and add enough water to fill up pot. Close lid and cook for 30 minutes. Allow the pressure to release naturally.

Let ribs cool in fridge or in the pot for a few hours. I usually let mine cool overnight. This helps the ribs firm up.

Meanwhile, in a large saucepan, heat canola oil to medium-high. Add the minced garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 1 minute. 

Add the brown sugar, ketchup and hoisin sauce and bring to a boil. Cook over medium heat for 10 minutes, be sure to stir frequently, so sauce doesn’t stick to the bottom of the pan. Remove from heat. Taste for seasoning. 

Heat a shallow frying pan with oil to 375 F.

Whisk the flour with the cornstarch. Working in batches, remove ribs from pot and dry and slice into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Shallow fry ribs, turning until each side until golden. Transfer the ribs to paper towels to drain briefly, then brush them with sauce and serve. 

 

Note: If you prefer not to deep fry, you can always remove the ribs, dry them and brush with sauce and cook under broiler to crisp up. If you don't have a pressure cooker, you can braise the ribs in a covered roasting pan at 400 F for 2 hours. Be sure to cover the ribs with extra water to stop them from drying out. 

 

LEMON & BLUEBERRY CAKE WITH VANILLA GLAZE PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Baked blueberry and lemon cake | Crystal

LEMON AND BLUEBERRY CAKE WITH VANILLA GLAZE

 

3 cup All Purpose flour
1 (3.4 oz) package instant vanilla pudding
½ tsp salt
¼ tsp baking soda
1½ cup butter softened
2¾ cup granulated sugar
1 tablespoon pure vanilla extract
6 large eggs
1 (8 oz.) package sour cream
2 Tbsp fresh lemon zest
1 cup fresh or frozen blueberries

Glaze:
1 ½ cups powdered sugar
2 Tbsp fresh lemon juice, more if needed to thin
1 Tbsp butter melted
1 tsp vanilla extract or paste

Directions:

Preheat the oven to 325°F. Butter and flour a bundt or cake pan. Set aside.

Place two tablespoons flour in a separate bowl for blueberries.

Sift together the rest of the flour, vanilla pudding mix, salt and baking soda.

Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in color.

Add the eggs, one at a time, beating well after each addition. Stop and scrape the sides of the bowl as needed.

Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined.

Toss blueberries with the reserved 2 tablespoons flour. Add blueberries and fresh lemon zest to batter by hand and fold until evenly mixed.

Pour into the prepared cake pan and place into the oven.

Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pan on a wire rack for 15 minutes. Remove cake from pan. 

To prepare the glaze: Mix together the powdered sugar, lemon juice, melted butter and vanilla extract. Drizzle over the cooled cake.

VEGETABLE FRIED RICE WITH SUNNY SIDE-UP EGG PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Vegetable fried rice with sunny side-up egg | Crystal

VEGETABLE FRIED RICE WITH SUNNY SIDE-UP EGG

Servings: 4-6

8 tablespoons peanut oil or canola oil
3 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon salt
2 cups thinly sliced leeks, white and light green parts only
1 small bag of frozen pea and carrots mix
4 cups cooked rice
2 tablespoon oyster sauce
2 tablespoons light soy sauce
1/2 teaspoon white pepper
4 large eggs
2 teaspoons sesame oil

 

Directions:

In a large skillet heat 1/4 cup oil over medium-high heat. Add garlic and ginger, stirring regularly as to not burn. Look for a golden, crisp texture. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce the heat in the pan to medium and add 2 tablespoons oil, leeks. Cook about 10 minutes, stirring occasionally until vegetables are very tender. You are not looking to brown them. Season lightly with salt.

Raise heat to medium and add cooked rice and frozen peas/carrots. Cook, stirring well, until heated through. Season with oyster sauce, soy sauce and white pepper. Take a taste and check the seasoning and feel free to add more soy sauce or salt and pepper.

In a nonstick skillet over a medium-high heat, fry eggs in remaining oil sunny-side-up until edges are set but yolk is soft.

Divide rice among four dishes. Top each with one egg and 1/2 teaspoon sesame oil. Garnish with crispy garlic and ginger to serve.

CHIMICHURRI STEAK PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Chimichurri sauce with steak | Crystal

GREEN CHIMICHURRI

Servings: 4

1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh oregano leaves
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon crushed red pepper flakes
8 cloves garlic
4 cuts of your favorite steak 

 

Directions:

Combine all the ingredients in a food processor and process until smooth.

Place steaks in a large sealable bag. Add the chimichurri and turn to coat. Cover and refrigerate for at least 4 hours, overnight is even better. Remove the steak from the marinade and place on a plate 30 minutes before grilling.

Cook steaks on pre-heated grill until desired doneness. 

 

SMOKY RED CHIMICHURRI

Servings: 4

1 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh oregano
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves for garnish

 

Directions:

Combine all ingredients in a food processor and process until smooth.

Serve with cooked steaks, chicken, fish or really any protein.  I have yet to meet a food it doesn’t get along with. Add parsley as final garnish.

SMOKY SHRIMP TACOS PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Smoky shrimp tacos with avocado, cilantro and limes | Crystal

SMOKY SHRIMP TACOS

Servings: 6

2 tomatoes, cored and chopped
1 small onion, chopped fine
1 teaspoon smoked paprika
3 tablespoons ketchup
1 tablespoon lime juice, plus lime wedges for serving
3 garlic cloves, minced
2 tablespoons water
salt and pepper
1 pound large shrimp, peeled, deveined and tails removed
5 tablespoons canola oil
1 garlic clove, sliced in half
12 6-inch corn or flour tortillas
8 ounces Monterey Jack cheese
2 cups shredded iceberg lettuce
2 diced avocados
fresh cilantro, chopped
5 tablespoons canola oil
1 jalapeño chili, thinly sliced (optional)
hot sauce

Directions:

Pre-heat oven to 450 degrees F. 

Combine tomatoes, onion, paprika, ketchup, lime juice, garlic, water, pinch salt, and hint of pepper in large bowl; set aside. Cut shrimp into ½-inch pieces.

Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil is shimmering. Add tomato mixture and cook until liquid is slightly thickened, and tomatoes begin to soften and break down, 7 to 10 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Rub the garlic clove over the bottom of 2 baking sheets and brush with 2 tablespoons oil (1 tablespoon per sheet). Season oiled baking sheet with a little salt and pepper. Arrange tortillas in single layer on prepared sheets. Brush tops of tortillas with remaining 2 tablespoons oil. Divide cheese evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begins to brown and crisp, about 7 to 12 minutes.

Garnish with lettuce, avocado, cilantro, jalapeño, and hot sauce, then fold tacos in half. Transfer tacos to platter. 

Serve with lime wedges separately.

FOREST MUSHROOM SOUP PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Forest Mushroom Soup Preview | Crystal

FOREST MUSHROOM SOUP

Servings: 4-6

3/4 cup dried or 1 cup fresh morel mushrooms
3/4 cup fresh portobello mushrooms, sliced with no skin
3/4 cup fresh white button mushrooms, sliced
1 cup dried or ¾ cup fresh porcini mushrooms
3 tablespoons extra-virgin olive oil
3 shallots, finely minced
2 garlic cloves, finely minced
1/2 cup dry white wine
4 cups chicken or vegetable broth
1/2 cup heavy cream
2 tablespoons mixed fresh herbs (parsley, thyme, oregano and basil leaves)
4 to 6 bread loaves, individual-sized

 

Directions:

If using dried mushrooms, wash thoroughly to remove excess soil; soak for 10 minutes in warm water. Remove stems and discard. Cut caps into bite-sized pieces. Heat medium saucepan over medium heat with olive oil; add all mushrooms and sauté for 3 minutes. Add shallots and garlic; sauté for 2 minutes. Season to taste, add white wine and let simmer until reduced by half. Add broth and bring to a simmer; add cream and simmer again. Reduce heat and let cook for 25 minutes. In blender or food processor, purée half of soup until smooth, then return purée to pan; stir in the fresh herbs and cook for another minute. Adjust seasoning as desired and keep warm.

Preheat oven to 180°F (82°C). Remove tops of bread and hollow out to create bread bowls. Place bowls on a baking sheet and heat for 3 minutes. Remove bread from oven and pour hot soup into bowls. Garnish with parsley and serve.

BRITISH SCONES WITH HOMEMADE LEMON CURD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

British Scones with Homemade Lemon Curd Preview | Crystal

BRITISH SCONES


4 cups all-purpose flour, more as needed
1/2 teaspoon salt
2 tablespoons baking powder
1/4 cup sugar, extra for dusting the top
8 tablespoons cold unsalted butter cut into pieces
1 teaspoon vanilla extract
1 cup milk
3/4 cup heavy cream more for brushing

 

Directions:

Adjust oven rack to lower-middle position and preheat to 400°F.

Sift the flour, salt, baking powder and sugar into a large bowl. Add the butter and then rub in with your fingers until the mix looks like fine crumbs.

Add the milk and cream and gently mix to form a slightly sticky dough. 

Turn the dough onto a lightly floured surface and knead a couple times, then press dough into a 1-inch-thick circle and cut into 2-inch rounds with a cutter or glass. Place the rounds onto a parchment lined baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a little extra cream and dust tops with a little sugar. 

Bake for 18-25 minutes (rotating midway through), or until the scones are a beautiful golden brown. Serve immediately.

 

LEMON & VANILLA CURD


3 lemons
1 1/2 cups sugar
8 tablespoons unsalted butter, room temperature
5 large eggs
1/2 cup lemon juice
1 teaspoon vanilla extract (optional)
1/8 teaspoon kosher salt



Directions:

Using a vegetable peeler, remove the zest of 3 lemons or you can use your Microplane. Add the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest has blended into the sugar.

Add the butter to sugar in food processor and pulse to cream. Add the eggs, one at a time, and then add the lemon juice, vanilla and salt.

WIENER SCHNITZEL & POTATO SALAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Wiener-Schnitzel-Potato-Salad

EXTRA CRISPY PORK WIENER SCHNITZEL

Servings: 4

1/3 cup corn starch
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
3 large eggs (whites only)
2 cups panko breadcrumbs
4 pork loin cutlets each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or vegetable oil
4 tablespoons unsalted butter
2 tablespoons fresh parsley
Lemon wedges for serving

Directions:

Preheat the oven to 200 degrees F.

In a shallow dish, combine corn starch with 1 teaspoon salt and pepper. In another shallow dish, lightly beat egg whites. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned corn starch, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so breadcrumbs adhere but be careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.

Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees F (180°C). Work in batches to avoid crowding pan. Cook 2 cutlets until golden brown on the bottom 1 to 2 minutes. Turn over and fry until the other side is golden brown and cutlets are cooked through 1 to 2 minutes more monitoring temperature of oil to maintain 350 degrees F. Transfer to a baking sheet lined with a cooling rack.

Place in oven to keep warm whilst cooking second batch.

Once second batch is cooked, drain oil out of skillet and wipe clean with a paper towel. Add butter to the pan over medium heat until sizzling. Add pan-fried cutlets in the skillet coating one side with butter and then quickly turning over to coat the other side. Carefully remove from pan.

Arrange the cutlets on a platter. Sprinkle with fresh parsley, and serve with lemon wedges.

 

VIENNESE POTATO SALAD


1 pound small fingerling potatoes
1/2 cup red onion finely minced
1/2 cup warm chicken broth
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons canola oil
1/3 cup powdered sugar
salt and pepper to taste
2 tablespoons chives chopped


Directions:

In a medium pot, boil potatoes in water until soft and thinly slice potatoes and place in a medium bowl with the chopped onions.

In a small bowl, combine the dressing ingredients and pour over potatoes. Garnish with chopped chives. Serve with Schnitzel.

VIENNESE POTATO SALAD


1 pound small fingerling potatoes

1/2 cup red onion finely minced

1/2 cup warm chicken broth

1/3 cup white wine vinegar

2 tablespoons Dijon mustard

3 tablespoons canola oil

1/3 cup powdered sugar


2 tablespoons chives chopped



Directions:

1) In a medium pot, boil potatoes in water until soft and thinly slice potatoes and place in a medium bowl with the chopped onions.

2) In a small bowl, combine the dressing ingredients and pour over potatoes. Garnish with chopped chives. Serve with Schnitzel.

GIN COCKTAIL & MOZZARELLA SPREAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Creamy mozzarella pesto spread recipe | Crystal

CREAMY MOZZARELLA & PESTO

Servings: 4-6

8 oz. mozzarella cheese
2 tbsp. fresh pesto
3 tbsp. ricotta cheese
3 tbsp. parmesan cheese
Zest of one lemon

Directions:

In a food processor, combine the mozzarella, pesto, ricotta and lemon zest and process to a coarse paste. Scrape into a bowl. Top with a little extra pesto and parmesan cheese. Season with salt and pepper to taste and serve with flatbread crackers. 

 

CRYSTAL'S GIN & JAM COCKTAIL


2 oz. Gordon’s gin
2 oz. fresh lemon
1 tsp. raspberry jam

Directions:

Shake all ingredients together with ice, then strain into rocks glass with fresh ice. For garnish, take spoon of jam, lay it across the glass to be stirred into the drink for extra sweetness.

PENNE ALLA VODKA PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Penne-Alla-Vodka

PENNE ALLA VODKA

 

1 tablespoon olive oil
4 garlic cloves, sliced thinly
¼ teaspoon red pepper flakes
1 32 oz jar tomato sauce or 1 (28-ounce) can crushed tomatoes
½ cup vodka
1 teaspoon dried oregano
¾ cup heavy cream
salt and pepper
1 pound Penne pasta
⅓ cup minced fresh basil
parmesan cheese

Directions:

Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add the sliced garlic and pepper flakes and cook until fragrant, about 30-60 seconds. Add tomato sauce and cook until slightly thickened, about 3 minutes. Add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Stir in oregano and cream. Season with salt and pepper to taste; cover and keep warm.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Top with grated parmesan cheese and serve.

 

SIMPLE DAILY BREAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

jon-ashton-simple-bread

SIMPLE DAILY BREAD

Makes: 1 loaf; 2 x pizzas; 12 hamburger rolls


4 cups bread flour (480 grams)
1 package yeast (2 1/4 teaspoons)
1 1/2 cup water (110-115 °F)
1 tablespoon honey
2 teaspoons salt

Directions:

In bowl of stand mixer, whisk bread flour and yeast together. Add 1 1/4 cups warm water (110-115 °F) and honey. Fit stand mixer with paddle and mix on low speed for 1 minute. Increase speed to medium and mix for a couple of minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix a couple of minutes longer. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in warm place until doubled in size, about 20 minutes. 

While dough is resting, stir salt into remaining 1/4 cup water. Adding the salt water to the dough after twenty minutes will help the dough proof quicker (it can save you an hour). 

Add salt-water mixture and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary.  

Remove paddle attachment and cover bowl with plastic wrap. Let dough rise at room temperature for at least 2 hours (or up to 5 hours). 

Dutch Oven Method:

Lay a 12 x 12-inch sheet of parchment paper on counter and dust with flour. Place shaped dough in center and cover with a towel and let rise for 40 min to 1 hour, the dough should be springy to touch.  

Preheat oven to 425 F. 

Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven and then place the lid on. Place in oven and set timer for 25 minutes. After 25 minutes, remove lid and bake for another 20-30 minutes until loaf is deep brown and registers 210 F. Feel free to bake until your desired doneness. Always remember every oven heats differently and you may have hot spots, so keep an eye on the coloring, you may have to rotate during the cooking. 

Carefully remove bread from pot; transfer to wire rack and let cool completely.  

SPRINGTIME MINI EGG COOKIES PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton

Easter_Cookies_Plate_r2

SPRINGTIME MINI EGG COOKIES

Servings: 36 cookies

1 ⅓ cups (287 g) butter, unsalted (2 sticks plus 6 tablespoons)
1 cup (213 g) sugar
1 cup (213 g) brown sugar
2 large eggs
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups (400 g) All-purpose flour
1 packet bittersweet chocolate (10 ounces)


Garnish:  
1 package Cadbury Mini Eggs

Directions:

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft and creamy. Add eggs one at a time until incorporated. Add in the salt and vanilla. 

While butter and sugar are creaming, in a separate bowl, whisk baking soda into flour. 

Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Then, turn the mixer to low and beat until the dough comes together. Toss in the chocolate chips and slowly mix to incorporate. 

Using a cookie scoop as a guide, portion out balls of dough on to a tray. Freeze the tray of dough for at least one to two hours. I usually make these the night before. 

Place a rack in center of oven and preheat oven to 350 F with an empty cookie sheet pan in oven. The hot tray helps with the browning and stops cookie from spreading. 

Once oven comes up to temperature, carefully remove hot baking tray and place a piece of parchment or a silicone mat on it. Remove the tray of cookies in your freezer and transfer the cookies to the hot tray, spacing them 1 1/2 inches apart. 

Bake at 350 F for 10 minutes rotating mid-baking. 

Remove cookies. Add three mini eggs to each cookie, slightly pressing them into dough. 

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