PREPARATIONS:

Sauté onions in olive oil until translucent.

Add rice and stir for about 2 minutes, until lightly toasted. Deglaze with white wine.

Add hot stock 1 cup at a time until all liquid is absorbed. Continue adding stock until all 8 cups are used and rice is creamy.

Remove from heat and stir in parmesan.

Add avocado and stir until pieces melt. Stir in arugula and Pumpkin Seed Oil, adding oil and salt to taste.

INGREDIENTS:
4 or 5 slices of thick cut Bacon, medium to large dice
¾ lb fresh Campari Tomatoes, quartered
2-3 Garlic cloves, pressed or finely diced
2 tbsp Tomato Seed Oil
2 tbsp Balsamic Vinegar
Salt & fresh cracked Pepper
Splash of good Red Wine (optional)

PREPARATION:
Heat medium size skillet over medium heat. Add diced bacon and cook until crisp. Remove bacon from pan and set aside on paper towel lined plate.

Pour off most of the rendered fat from the pan, leaving enough to grease the bottom of pan. Add tomatoes and cook until soft.

Stir in garlic and cook for just one minute.

Add a splash of red wine to deglaze the pan. Stir in the Tomato Seed Oil and Balsamic Vinegar. Add the bacon to the pan and remove from heat. Season to taste with salt and fresh cracked pepper.

This is perfect over a bed of arugula and topped with some seared scallops. Throw in a grilled cheese made of crusty ciabatta and blue cheese and you have a fresh, flavorful, and easy meal that is worthy of a nice glass of wine and some candles.

Enjoy!

PREPARATION:
Mix Frosting with and electric mixer and set aside.

The Best Chocolate Cake
INGREDIENTS:
2 Cups Sugar
3 Cups Flour
1 tsp Salt
⅔ cup Cocoa
2 tsp Baking Soda
⅔ cup Vegetable Oil
2 tsp Vanilla
2 Tbsp White Vinegar
2 cups Water

PREPARATION:
Mix in a large bowl with and electric mixer. Bake at 350. Grease and flour cake pan or use cupcake papers. When cool, frost generously with Cherry Vanilla Frosting.

PREPARATION
Cook linguini to al dente.

Blanche Bean Sprouts in boiling water 4-5 min. Drain both and toss with sesame oil.

In a food processor, combine 1 Tbsp chopped garlic, 2 Tbsp sesame paste, ½ Tbsp sesame oil, 1 Tbsp peanut butter, 4 Tbsp soy sauce, 1 Tbsp honey, and ½ Tbsp Chile Seed Oil.

Toss noodles with carrots and dressing and serve. You can add cooked chicken and sliced cucumbers to make this a full meal.

Recipes by Pamela Morgan

Rosemary Roasted Rack Of Lamb
Classic Potato Gratin

Rosemary Roasted Rack Of Lamb

INGREDIENTS:
2½ pound frenched rack of Lamb (one rack)
Salt & freshly ground Black Pepper
3 tablespoons Whole Grain Mustard
6 cloves Garlic, finely minced
3 tablespoons fresh Rosemary, plus more for garnish
2 tablespoons Olive Oil
½ cup Panko Bread Crumbs, or regular bread crumbs

PREPARATION:
Preheat oven to 400 degrees.

Season lamb very well on all sides with salt and pepper. Combine in a bowl the mustard, rosemary, garlic, olive oil, and panko. Stir well to combine. Place the lamb in a roasting pan and coat very well with the mustard-panko mixture.

Roast for 30 minutes to medium-rare or 130 degrees. Let the lamb rest on a carving board for 10 minutes. Garnish with fresh rosemary.

Serves 2

More About Pamela Morgan

She is a member of Les Dames D’Escoffier, a select organization for accomplished women in the culinary profession. Her cookbook, Pamela Morgan’s Flavors, written with Michael McLaughlin (Viking) was published in May 1998.

Pamela came of age as a chef while studying with Alain Ducasse and Roger Verge.   From 1984 to 2000, she was President of Flavors Catering, a New York catering firm specializing in custom-tailored events.   Her clients included Martha Stewart Living, HBO and Chanel.

In January 1994, Pamela opened her first retail store, Flavors Catering And Carry-Out in New York’s Flatiron District. That successful venture was eventually sold. Now she plans events, and inspires others to cook through her classes, parties and blog.

Born in Wichita Falls, Texas, Pamela Morgan is married and lives in New York City.

Visit Pamela Morgan’s website, www.flirtingwithflavors.com.

PREPARATION:
Preheat oven to 375 degrees. Heat cream, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with nutmeg and pepper. Remove from heat.

In a large skillet, warm olive oil over low heat, then saute onion and fennel for about 15 minutes.

Butter a baking dish. Transfer potatoes to the buttered dish. Scatter onion and fennel slices in with potato. Layer the potato and the onion/fennel mixture, alternating one and then the other, with a little thyme in each layer, until all potatoes, onions, and fennel. are used up. Pour the warm cream mixture over top. Gently push potatoes down, and continue to pour the cream mixture over top. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

Serves 6

INGREDIENTS:

PREPARATION:
Preheat oven to 400 degrees.

Season lamb very well on all sides with salt and pepper. Combine in a bowl the mustard, rosemary, garlic, olive oil, and panko. Stir well to combine. Place the lamb in a roasting pan and coat very well with the mustard-panko mixture.

Roast for 30 minutes to medium-rare or 130 degrees. Let the lamb rest on a carving board for 10 minutes. Garnish with fresh rosemary.

Serves 2

This beautifully colored smoothie is delicious and will keep you physically and mentally happy. As well as providing intoxicating flavor, this smoothie is packed with healthful antioxidants. To make it, I process in a blender crunchy fresh pomegranate seeds and strawberries along with banana and some yogurt. This combination produces mild natural sweetness and a hint of sourness with richness and body in the smoothie. After dividing the smoothie into glass cups I pour some Benimosu on top of each portion. First enjoying the stunning colors of this smoothie, and then stir it with a long spoon to mix the Benimosu vinegar throughout the smoothie. Benimosu not only increase the power of the antioxidants in the smoothie, but its zesty tanginess brings a magical balance to the flavor. My recipe uses only a very modest amount of sugar – just ½ teaspoon, but if you have sweet tooth, increase the sugar in the recipe to suit your tastes.

INGREDIENTS:
1 ripe Banana
1 cup Pomegranate Seeds from the fruit and a little more as garnish
4 large fresh or frozen Strawberries
½ tbs Sugar
½ cup full-fat, plain Greek Yogurt
4 tsp Benimosu Purple Sweet Potato Vinegar
12 Ice Cubes

PREPARATION:
In a blender add peeled banana, pomegranate seeds, strawberries, ice cubes, sugar and yogurt and process until completely smooth.

Divide the smoothie into 2 tall glasses. Garnish the top of the smoothie with Benimosu. Serve with a long, stirring spoon.

Makes 2 servings

If you never tried my method of preparing short-ribs as presented in Hiroko’s American Kitchen, please do so. It will be an eye-opening discovery for you. What make my method so special is the use of kelp stock as a braising liquid, and also the use of the Japanese technique of rinsing the meat after browning before braising. These methods produces a rich and flavorful dish, but with a clean and lean character. You will find this dish uniquely delicious among all the recipes for braised short-ribs. And my favorite Makombu is a key to making these the very best braised short-ribs.

INGREDIENTS:
7 tbs Kishibori Shoyu
5 tbs Honey
3 tbs Worcestershire Sauce
1 tbs Red Pepper flakes
5 to 5 ½ pounds bone-in Short Ribs (about 6 whole bones)
2 tbs Canola Oil or Vegetable Oil
1 cup Sake
2 cups Kelp Stock
2 tbs Sugar
1 bunch Swiss Chard
6 Cipollini Onions
12 Prunes
1 tbs Rice Vinegar
6 Cherry Tomatoes
Crusty Bread, for serving

PREPARATION:
In a large bowl, combine 6 tablespoons of the Kishibori Shoyu, honey, Worcestershire sauce, and red pepper flakes. Add the short ribs to the sauce and marinate for 2 hours.

Heat the oven to 325 degree F. Bring a medium pot of water to a boil. Remove the short ribs from the marinade and wipe them with paper towels, reserving the marinade. Place the canola oil in a large skillet over medium heat and add half the meat. Cook the ribs until all sides are golden brown, 4 to 6 minutes total. Transfer the browned short ribs to a sieve, and lower the ribs into the boiling water. Quickly swish the ribs in the water and remove them, discarding the water after both batches of ribs have been cooked and washed. (see page 31).

Combine the sake and kelp stock in a large pot over medium heat and bring it to a simmer. Add the sugar and the ribs (in a single layer) and bring the mixture to a gentle boil. Cover the pot with a lid, transfer it to the oven, and cook the short ribs for 1 hour.

Cut the Swiss chard in half lengthwise along the center of the stems, and then, crosswise into 2-inch slices. Bring a medium pot of salted water to a boil (see page 14). Add the Swiss chard and cook for 1 minute. With a slotted spoon, transfer the Swiss chard to a colander to drain and air-dry. Add the cipollini onions to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the onions to the colander with the Swiss Chard.

Remove the pot of short fibs from the oven and transfer it to the stovetop. Add the reserved marinade to the pot and cook, covered, over medium-low heat for 15 minutes. Add the prunes and cipollini onions and cook for 15 minutes longer. Toward the end of the cooking time, taste the cooking liquid and, if desired, add the remaining 1 tablespoon soy sauce.

Remove the beef, prunes, and onions from the cooking liquid and place them in a bowl. Transfer the cooking liquid into a gravy separator to remove the excess fat. Return the cooking liquid to the pot (you will have about 2 cups) and add the vinegar. Cook the liquid over medium heat, uncovered, until it is reduced to two-thirds of its previous volume. Return the short rib, prunes, and onions to the pot, and add the Swiss chard and tomatoes. Cook the short ribs and vegetables, covered, over low heat for 5 minutes, or until the ribs and vegetables are heated through. Divide the meat and vegetables among dinner plates and pour the remaining cooking liquid over them. Serve the dish with crusty bread.

Makes 6 servings

This is a super-easy Salmon dish with great flavor. The recipe is from Hiroko’s American Kitchen. The rich flavor of salmon shines through the robust tasting Kishibori Shoyu BBC Sauce.

INGREDIENTS:
¾ cup BBC Sauce
Juice and finely grate zest of 1 Lemon cut into 4 pieces
2 pounds scaled, skin-on Salmon fillet
Suzu Shio Sea Salt
4 medium Shiitake Mushrooms
4 medium White Button Mushrooms
3.5 oz Maitake Mushrooms
Vegetable Oil
2 tbs water

PREPARATION:
Mix the BBC Sauce, lemon juice and lemon zest in a small bowl.

Season the salmon on both sides with salt and let it stand for 20 minutes. Carefully rinse the fish under cold running water to remove the salt. Drain and wipe dry.

Clean the mushrooms and cut off the stems of each mushrooms. Cut the shiitake and white bottom mushrooms into halves. Tear the Maitake mushrooms into quarters. In a bowl toss the mushrooms with 1 tablespoon vegetable oil and pinch salt.

Heat the oven to 350° F. Lightly season the salmon with salt. Heat 2 tablespoons of the canola oil in a large skillet over medium heat, add the mushrooms and cook until one side of the mushrooms is lightly golden. Turn over the mushrooms and push them to the side of the skillet and add the salmon skin side down. Cook the salmon over medium-low heat until the skin is golden. Turn the fish over with a spatula, and transfer the skillet to the oven. Cook the salmon for 10 to 15 minutes longer, depending on the thickness of the salmon. Please make sure that the fish is cooked through.

Remove the skillet from the oven. Add the BBC Sauce mixture and water and bring it to a simmer over medium heat. Cook the sauce until it is slightly thickened. While cooking spoon the sauce over the salmon several times.

Serve the salmon with the mushrooms. Divide the sauce in the skillet to each plate.

Makes 4 Servings