Molten-Centered Chocolate Desserts

Serves 4.

Ingredients

• Scant 1 cup butter, plus extra for greasing
• 3-1/2 oz/100 g semisweet chocolate, broken into pieces
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup superfine sugar, plus extra for sprinkling
• 2 tbsp all purpose flour
• confectioners' sugar, for dusting
• lightly whipped cream, to serve

Directions

1. Preheat the oven to 400 F. Grease 4 x 3/4 cup ovenproof dishes or ramekins and sprinkle superfine sugar.
2. Place the butter and chocolate in a heatproof set over a pan of gently simmering water until melted. Stir until smooth. Let cool.
3. Place the eggs, vanilla extract, superfine sugar, and flour in a bowl and whisk together. Stir in the melted chocolate mixture. Pour into prepared dishes and place on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until well risen and set on the outside but still molten inside.
   
4. Let stand for 1 minute, then turn out onto serving plates. Dust with confectioners' sugar and serve immediately with whipped cream.
   

Crispy Parmesan Chicken with Lemon Caper Sauce

Ingredients
* 2 boneless, skinless chicken breasts, 6 oz each
* 1 cup bread crumbs
* 2 tbsp grated Parmesan cheese
* 1/2 tbsp dried italian seasoning
* 2 egg whites
* Salt and pepper
* 1/2 tbsp olive or canola oil
* 1 1/2 tbsp butter
* 2 tbsp capers
* 1/2 tbsp dijon mustard
* juice of one lemon
* 2 tbsp fresh parsley, roughly chopped

Directions
1. Cover the chicken with parchment paper or plastic wrap, and use a meat mallet or a heavy-bottomed pan to pound it until it's 1/4" thick.
2. Combine the crumbs, Parmesan, and Italian seasoning in a wide bowl. In a second bowl, beat the egg whites slightly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites and then into the crumb mixture, pressing to make sure it's evenly coated.
3. Heat the oil on medium in a large stainless-steel saute pan or cast-iron skillet. Add the breasts and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Then transfer them to a platter to rest.
4. While the pan is still hot, add the butter. When it's lightly browned--which should take no longer than 1 minute--stir in the capers, mustard, and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add the parsley. This is your sauce.
5. Serve the chicken breasts with the sauce drizzled on top, and a side of spinach sauteed with garlic and dried chilies.

Pad Thai

With Guest Cook - Myrriah Rowden :)

We did a variation of the recipe below - added peanut butter to the sauce, and added snow peas and carrots for veggies. Steve and Myrriah added beef. Clara and Vanessa added shrimp. If making again, we would use less vinegar in the sauce.

Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
1/8 cup soy sauce

1/8 cup fish sauce
2 tablespoons tamarind pulp
1 (12-16 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups peanuts
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

Directions
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.

Ray's Sea Bass

• 1 1/2 lbs Sea Bass




• 2 tablespoons sesame oil




• 2 tablespoons butter, melted




• 1 clove garlic, crushed




• Juice of 1/2 lemon




• Kosher salt to taste 1/3 cup fresh chopped cilantro




• 1 nice sized tomato (not mushy), diced small




• 1-2 tablespoon fresh shredded Parmesan

Steps

1. Pre heat oven to 425.




2. Heat sesame oil in oven safe skillet over medium heat on stove




3. Add Sea Bass




4. Cook over medium heat for 3 to 4 minutes. Because it's going in the oven and you won't be able to turn it over, you want to cook the bottom a touch.




5. While it's on the stovetop, add garlic to melted butter and drizzle over fish.




6. Squeeze 1/2 lemon over fish




7. Cover fish with chopped cilantro and a light sprinkle of kosher salt.




8. Add diced tomato to top of fish.




9. Sprinkle shredded Parmesan over the fish.




10. Remove from stove, place pan in oven and bake fish at 425 for about 15 minutes for a piece about an inch and a half thick - less time for thinner fish.




11. Serve immediately.

Chicken and Gnocchi Soup

Ingredients:

Servings:

8 8

8-10

Servings Size

• 3 -4 chicken breasts, cooked and diced
• 4 cups chicken stock
• 2 cups half-and-half
• 1 stalk celery, diced
• 1 garlic clove, chopped
• 1/2 carrot, shredded
• 1/2 onion, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon thyme
• salt and pepper
• 16 ounces potato gnocchi
• 1 tablespoon cornstarch (optional)

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 35 mins

1. 1 Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
2. 2 Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3. 3 Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. 4 (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
5. 5 Ladle into bowls and serve!

Double Tomato Bruschetta

Ingredients

• 6 roma (plum) tomatoes, chopped (We used only 4 and that was plenty!)
  
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.