1. food and drink
2. desserts and baking

Favorite
Recipes
From the RockCandy Kitchen
August 2014
RockCandy Kitchen Favorite Recipes
The RockCandy Kitchen specializes in a “low carb” selection of meats and vegetables, although, if
you are going to add a carb-loaded dish we want it to be a special treat. We hope you enjoy these
dishes as much as we do. Recipes previously posted on Candy J. Lee’s Blog
www.CandyJLee.Blogspot.com.
Breakfast
Pepperoni and Cheese Scrambled Eggs
Potato Omelette
Appetizers
Chili-Roasted Cashews
Spiced Walnuts
Mediterranean Shrimp Salad in Cucumber Cups
Chipotle-Lime Chicken Skewers
Cheddar Cheese Mushrooms
Prosciutto-Wrapped Stuffed Dates
Rock-Candy BBQ Sauce with Lit’l Sausages
Canapés X 2
Fig, Prosciutto and Gorgonzola
Chilled Prawns with Balsamic Mustard Aioli
Cold Salmon “21” with Pressed Cucumbers and Sauce Verte
Tuna Tartare on Marinated Cucumbers
Salads
Cherry Walnut Gelatin Mold
Pea, Asparagus, and Fava Bean Salad
Sharp and Sweet Green Salad
Shrimp and Hearts of Palm Rémoulade
Soups
Ranch-Style Chili
Shrimp in Coconut Milk Soup
Breads
Carrot Cornbread
Vegetables
Asparagus Sautéed in Butter and Mustard
The Great Pumpkin Recipe & Savory Pumpkin Seeds
Root Vegetable Gratin with Gruyére
Pork
Grilled Pork Chops with Apple Pomegranate Sauce
Grilled Bratwurst with Bing Cherry Sauce, Goat Cheese Mashed Potatoes & Arugula Salad
Prosciutto-Wrapped Pork Loin with Roasted Apples
Poultry
Chicken Stir Fry with Green Beans
Poulet Au Paprika
Roast Chicken with Garlic and Rosemary
Beef
Mustard-Glazed Corned Beef with Baby Vegetables in Golden Ale Broth
Pepper Sirloin Steak
Saigon Beef
Veal
Veal Stuffed Kohlrabies with Cream Sauce (Toltott Kalarbe)
Veal Medallions with Onion Marmalade in Port Wine Sauce
Lamb
Salt-Crusted Rack of Lamb with Mint Sauce and Lima Beans, Peas & Mint Stir Fry
Seafood
Blackened Halibut with Remoulde
Curried Salmon Cakes with Mango Salsa
Grilled Salmon with Tawny Port Tarragon Sauce
Broiled Salmon with Tomato Cream Sauce
Salmon with Ginger, Black Pepper and Celery Puree
Seared Scallops with Garlic, Bacon, Wilted Arugula and Lima Bean Puree
Desserts
Pots De Crème
Cajun Bread Pudding
Bread Pudding
Coeur al a Crème with Raspberry Sauce
Pepperoni and Cheese Scrambled Eggs
Robert Irvine from the Food Network inspired this delicious breakfast recipe that only takes about 15 minutes to whip up.
The creamy scrambled eggs with spicy pepperoni are the perfect way to start the day.
Ingredients:
teaspoon grapeseed oil
1
pound beef pepperoni peeled and thinly sliced (1/2 of a 7oz
¼
pepperoni works perfectly)
2
6
½
¾
1
~
tablespoons unsalted butter
large eggs
cup whole milk
cup grated cheddar cheese
scallion, white and light green parts only, thinly sliced on the
bias
Kosher salt and freshly ground pepper
Directions:

Pre-heat oven to 375° and use an oven-safe skillet if you prefer well-cooked eggs (see last step)

Heat the grapeseed oil in a large nonstick skillet over medium-high heat on the stovetop. Add the pepperoni and
fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off
the fat and wipe out the skillet.

Melt the butter in the skillet over medium heat on the stovetop. Whisk the eggs and milk in a bowl; add to the
skillet and season with ½ teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges
and along the bottom to prevent the eggs from sticking until almost set (about 2 to 3 minutes)

For slightly runny eggs:
o Sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking,
about 1 more minute.

If you like your eggs well-cooked, like we do:
o Add the cheese and pepperoni but leave out the scallion for now. Then place skillet in the oven at 375°
for about 5 minutes until the eggs are set on top (no longer glistening). When done, add scallion and
serve.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. This recipe was inspired by Robert Irvine’s recipe as originally published in the Food Network Magazine in 2013 and is not intended for redistribution. We hope you enjoy it as much as we do. Potato Omelette
Our friends Sharon & John recommended we post this creative and hearty omelette. Rocke and I find this a delicious
alternative to serving potatoes and eggs. The dash of balsamic really adds to the flavor of the potatoes. It takes some
time to cook so give you an hour prior to serving. You can serve this as a hearty breakfast for two, or, when cut into
smaller portions served with fresh fruit. This is another recipe from our favorite cooking show Laura Calder’s French
cooking at home.
Ingredients:
8
3
5
1
1
1
2
•
•
strips bacon, cut into paperclip-sized pieces
medium waxy potatoes, peeled and diced
eggs
onion, chopped
clove garlic, chopped
tablespoon oil or duck or pork fat, plus more
if needed
tablespoons butter
dash of balsamic vinegar
salt and pepper
Directions:
Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the
bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes.
Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's
almost gone.
Add the tablespoon of oil or fat* and get the pan quite hot this time. Sauté the potatoes, stirring only occasionally, until
they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions,
garlic and bacon to the pan.
Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set
on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue
cooking until the top sets, no more than a minute because you still want it a little runny on top. Rocke and I prefer our
eggs cooked and found that we could finish it off in a 450 degree oven for five minutes before serving. Run a spatula
around the edge and slip the omelet out onto a large plate.
*We like to use duck fat since it can get really hot without burning and adds a nice flavor. You can keep it in the freezer so it doesn’t get
rancid.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of the Cooking Channel March 2012 and is not meant for redistribution. Chili-Roasted Cashews
Bet you can’t eat just one……….
Preheat oven to 250-degree oven
1
1
1
egg white
tablespoon water
pound (about 3 ½ cups
salted, roasted cashews)
1/3 cup sugar
1 tablespoon mild chili power
2 teaspoon ground cumin
3 teaspoons kosher salt
1/2 teaspoon cayenne pepper
In a medium bowl, whisk the egg white with the water until foamy. Add the cashews and toss to coat.
Transfer the nuts to a strainer, shake, and let drain for at least 2 minutes.
In a large bowl, mix together the sugar, chili powder cumin, salt, and cayenne. Add the nuts and toss to coat
thoroughly. On a large, rimmed baking sheet, spread the nuts out in a single layer. Bake for 40 minutes.
Stir the nuts with a spatula and spread them out again. Reduce the temperature to 200 degrees and bake
for 30 minutes longer, until the nuts are dry.
Using a spatula, loosen the nuts on the baking sheet, but do not remove them from the sheet. Cool to room
temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at
room temperature for up to two weeks.
Spiced Walnuts
Preheat oven to 225-degree and line large shallow
baking pan with foil
1
1
2
1/2
1
1/2
egg white
tablespoon water
cups walnut halves
cup sugar
tablespoon cinnamon
teaspoon ground allspice
In a medium bowl, whisk the egg white with the water
until foamy. Add the walnuts and toss to coat. Transfer
the nuts to a strainer, shake, and let drain for at least 2
minutes.
In a large gallon zip lock, mix together the sugar,
cinnamon and allspice. Add the nuts and shake to coat
thoroughly. On a large, rimmed baking sheet, spread
the nuts out in a single layer. Bake for 60 minutes,
stirring every 15 minutes. Reduce the temperature to
200 degrees and bake for 30 minutes longer, until the nuts are dry.
Remove from the oven and let cool completely, stirring occasionally and breaking the nuts apart if they are
stuck together. Don’t worry if they stick to the foil – it’s easy to peel them off. Store in a tightly capped jar.
Makes about 2 cups.
Mediterranean Shrimp Salad in Cucumber Cups
Shrimp with lemon, parsley, and garlic echoes
classic shrimp scampi, but here it’s a cooling
salad. You can prep the cucumbers (drain
upside down on paper towels in the refrigerator)
and filling several hours in advance and
assemble prior to serving.
¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon minced drained capers
1 teaspoon minced garlic
½ pound peeled, deveined cooked shrimp,
chopped (plus 10 extra whole shrimp for
garnish).
Salt and freshly ground pepper
2 English cucumbers, each about 1 ½ inches
wide (1 1/3 lb. total)
In a bowl, whisk together the olive oil, lemon
juice, parsley, capers, and garlic. Add shrimp
and season with salt and pepper to taste.
Cut the cucumbers into 18 – ¾ inch slices. With a melon baler or small spoon, scrape out about half the
flesh from the center of each slice. Fill each cup with shrimp salad, or, for an even prettier presentation,
place a whole shrimp upside down into about half the cucumber cups, then spoon the salad around it.
Slice 9 shrimp in halve lengthwise and place half on each cucumber cup. Makes 18 hors d’oeuvres
Chipotle-Lime Chicken Skewers
This makes a quick hot appetizer that is easy
to make and very filling
8 Servings – Prep Time 10 minutes – Cook
time 12 minutes
1 cup Mayonnaise
2 tablespoons lime juice
2 cloves garlic, finely chopped
1 teaspoon ground chipotle
2? Pound boneless Chicken Tenderloins cut
into chunks
Salt and freshly ground pepper
2 tablespoons chopped fresh flat leaf
Parsley or cilantro
Combine all ingredients except chicken in a
medium bowl; reserve ½ cup of the
mayonnaise mixture.
Thread pieces on double sets of skewers
sprayed with Pam, brush with mayonnaise
mixture.
Grill or broil chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove from skewers
and serve with reserved mayonnaise mixture as a dipping sauce. You can also use wooden skewers that
were soaked in water for 15 minutes and serve them on the skewers.
Cheddar Cheese Mushrooms
Preheat oven to 350-degrees
1 pound mushrooms
6 tablespoons unsalted butter
½ cup walnuts
½ cup fresh parsley leaves
(finely chopped)
1 onion (finely chopped)
1 cup sharp cheddar cheese
(coarsely ground) about 4
ounces
½ cup fine fresh bread crumbs
1/4 teaspoon salt
Remove stems from
mushrooms and peel them.
Melt the butter and gently brush
the butter over the tops and
place them stem side up on a
large baking sheet.
Lightly toast walnuts and when cooled, finely chop them and add them to the onion and parsley. Chop the
stems and sauté in a large skillet with the remaining butter until they have softened. Remove from heat and
stir in the remaining ingredients. Divide the amount among the mushroom caps, making small mounds on
each cap.
One of the best parts of this recipe is your can make them up to 4-hours before serving. Keep them in the
refrigerator until you are ready to bake them. Bake them in the middle of the oven for 20 minutes. Serve
warm.
Prosciutto-Wrapped Stuffed Dates
Preheat oven to 350-degrees
3/4
1
1
¼
24
6
cup goat cheese
tablespoon minced shallots
tablespoon chopped fresh thyme
teaspoon freshly ground black pepper
whole pitted dates
thin slices of prosciutto
Combine first 4 ingredients in a small bowl, stirring
with a fork, Slice dates lengthwise, cutting to, but
not through the other side.
Open date; remove pit if pitted and place 1
rounded teaspoon cheese mixture into each date.
Cut prosciutto slice in half lengthwise and then
crosswise to make four pieces.
Wrap each date with the prosciutto and place on
baking sheet lined with parchment paper. Bake
for 8 minutes until filling is thoroughly heated.
Rock-Candy BBQ Sauce with Lit’l Sausages
The Rock-Candy BBQ Sauce is prepared for your Baby Back Rib’s, but also works well with Li’l Sausages.
1/4
1/3
1/8
3/4
1/2
1/8
3/4
dash
¾
1
¾
cup green pepper, chopped
cup onion, chopped
cup water
cup brown sugar
cups molasses
cup mustard
teaspoon Tabasco
liquid smoke
teaspoon Worcestershire sauce
cup Masterpiece BBQ Sauce
cups ketchup
Chop green pepper and onion and run through blender with the water until smooth. Add all other
ingredients; stir and simmer for 45 minutes. Cool. We often double the recipe and use the empty ketchup
and BBQ sauce bottles to save the sauce in the refrigerator.
2
packages of Li’l sausage
Mix BBQ sauce and Li’l Sausages and heat until sausages are warm to the center. Serve over in heated
serving dish.
Canapés X 2
This easy to prepare
vegetable canapés add
color and fresh vegetables
to the holiday appetizer
party.
Canapé 1:
Ever so slightly cut a flat
spot on the bottom of the
cherry tomato so it will sit
upright but not cut through
the exterior meat of the
tomato. Then cut the top
off. Roll the tomato
between your finger to
empty it of seeds or if larger
hollow them out. Spoon a
little tapenade into the
bottom. Top with chevre.
Decorate with a bit of
shredded basil.
Canapé 1:
1
cucumber hand sliced thin
4
large radishes hand sliced thin
3/4
cup mascarpone
2
tablespoons creamy horseradish
salt & pepper
springs of dill
Lay a slice of radish on top of a round of cucumber which is seasoned with finishing salt and pepper. Mix
Mascarpone and horseradish and pipe on a rosette of the horseradish mascarpone with a star pastry bag.
Top with a dill sprig. Also good topped with crispy bacon bits.
Fig, Prosciutto and Gorgonzola
Sweet tangy balsamic vinegar reduces to a syrupy glaze that glistens atop
this simple yet elegant first course. This is excellent when fresh figs are
available. Be careful not to overpower them with too much cheese or
sauce. Presentation is fun with this also. Figs in the center, then some
prosciutto, crumbled cheese on top and a bit around the plate. Play with
the sauce around the edges of the plate and on top of the figs.
1/3
2
1/4
1/8
2
12
cup balsamic vinegar
tablespoons honey
teaspoon salt
teaspoon freshly ground black pepper
ounces very thin slices Procuitto, cut into 1/8-inch wide strips
large dark ripe skinned fresh figs, halved (such as Black Mission,
Celeste, or Brown Turkey, about 1 pound)
3/4 cup (3 ounces) crumbled Gorgonzola cheese
Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce
heat, and simmer until reduced to ¼ cup (about 8 minutes). Cool to room
temperature.
Fried Procuitto: Heat a large nonstick skillet over medium-high heat. Add Procuitto; fry until browned and slightly crisp. Once it starts
browning keep the Prosciutto moving to make sure it browns evenly. Cool on a paper towel until ready to serve.
We arrange four fig halves or quarters on each of six small plates. Divide Prosciutto evenly over servings. Sprinkle each
serving with a 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately. Yield: 6 servings.
You can also arrange all the figs on a platter with snack plates.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Chilled Prawns with Balsamic Mustard Aioli
The recipe calls for 24 medium Alaskan spotted prawns, but works well with the Costco 31-40 shrimp which we keep on
hand. It makes two cups of Aioli that stores well, although the garlic keeps intensifying the longer you leave it in the
refrigerator. Definitely a garlic lover’s appetizer, so if sharing with friends make sure everyone has some. Not good to
have only half the room with garlic breath and the other half hiding from them!
Prawns:
24 medium Alaskan spotted prawns, peeled and deveined
1
cup white wine vinegar
1
cup water
½ onion, coarsely chopped
1
bay leaf
1
small garlic clove, chopped
Aioli:
¼
3
2
1
2
1¼
~
~
cup balsamic vinegar
tablespoons whole grain mustard
shallots, finely chopped
small garlic clove, finely chopped
egg yolks
cups vegetable oil
salt and pepper to taste
lemon slices and fresh greens for garnish
To cook the prawns: Place wine, water, onion, bay leaf, and garlic in a large saucepan and bring to a boil. When the
mixture is boiling, add the prawns and cook for 3 to 4 minutes or until they turn pink. Remove from the liquid and cool in
ice.
To make the aioli: In a medium-size mixing bowl, mix vinegar, mustard, shallots, garlic, and egg yolks. Slowly whisk in
oil to emulsify. The mixture should thicken as you add the oil. If the aioli becomes too thick, thin it with a small amount of
water or vinegar. When all the oil has been added, season with salt and pepper. Refrigerate.
Arrange the cooled prawns on a large platter around the Balsamic Mustard Aioli. Garnish with lemon slices and greens.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes and are not intended for redistribution. We hope you enjoy it as much as we do. Cold Salmon “21” with Pressed Cucumbers and Sauce Verte
Cold Poached Salmon
1
3 ½ to 4 pound dressed salmon, head and
tail removed
1 cup dry white wine
1/2 cup white vinegar
3 cups water
1 small onion, chopped (1/4 cup)
1 stalk celery, chopped (1/2 cup)
1 teaspoon salt
1/4 teaspoon leaf thyme, crushed
1 bay leaf
Thin lemon and lime slices
1 envelope unflavored gelatin
Place fish on greased rack in fish poacher. Add wine, vinegar, onion, celery, salt, thyme, and bay leaf. Bring to boil; reduce heat. Cover
and poach 20 to 25 minutes, or till fish flakes easily when tested with a fork. Remove from heat; allow salmon to cool slightly in
poaching liquid (15 to 20 minutes).
Remove salmon from poacher, reserving liquid. Carefully remove skin with sharp knife. Transfer fish to large serving platter. Garnish
with overlapping row of lemon and lime slices (or other garnishes). Cover and chill fish about an hour.
Pressed Cucumbers
2
medium cucumbers
Salt
1 tablespoon mayonnaise
1 large ripe tomato, seeded and chopped
1 1/2 teaspoons lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
Peel and halve cucumbers lengthwise; remove seeds. Slice very thinly (4 cups). Place in sieve over bowl; sprinkle generously with salt.
Place a heavy weight atop cucumbers. Let stand 1 to 2 hours to drain thoroughly. To serve, combine cucumbers, the 1 tablespoon
mayonnaise, the lemon juice, nutmeg, and pepper; chill, if desired. Makes 2 3/4 cups.
Sauce Verte
1/2 cup torn spinach
1/4 cup chopped watercress
1/4 cup chopped parsley
1/4 cup sliced leeks
11/2 teaspoons snipped chives
1 cup mayonnaise
In a small saucepan, cook spinach, watercress, pardley, leeks, and chives, covered in 1/4 cup boiling, lightly salted water for 5
minutes. Drain well; cool. In blender container combine cooked vegetables and the 1 cup mayonnaise. Cover and blend smooth. Chill.
Makes 1 1/4 cups.
Presentation
We pair the dish with fresh fruits and cheeses. We prefer mild cheeses like regular and smoked gouda, edam and brie. We serve the
salmon on a water cracker and prefer Bremner wafers for their very mild flavor and light crunchy texture. There are often a favorite for
palate cleansing at wine tastings. They are worth seeking out for this dish. We found them at the Interbay Whole Foods. We either
top the cracker with the sauce Verte or the press cucumber and place a bit of salmon on top. Delish!
The salmon will last for several days in the refrigerator when we just can’t eat any more the leftover salmon make wonderful mini
salmon patties that we freeze and later use as appetizers.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do. Cold Salmon “21” with Pressed Cucumbers and
Sauce Verte was inspired by The “21” Club in New York and published in a 1978 Benson & Hedges 100’s presents 100 Recipes from 100 of the Greatest
Restaurants.
Tuna Tartare on Marinated Cucumbers
Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is
served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt. The tuna
is better chopped by hand rather than in a food processor.
Tuna
¼
oz (approx) tuna steaks, preferably
center-cut Bluefin Tuna
tsp salt
1
large shallot, finely chopped (1 tsp)
2
garlic cloves, crushed and finely chopped (1 tsp)
12
1/2
2
1½
¼
tsp freshly ground black pepper
tbsp olive oil
tsp white vinegar
tsp Tabasco sauce
Cucumbers
1
cucumber (about 12 ounces)
1
tsp red wine vinegar
½
tsp sugar
1
tsp peanut oil
¼
tsp salt
3
tbsp minced fresh chives
1½
2
tsp drained capers
tbsp (approx) extra-virgin olive oil
TUNA: Cut the tuna into 1/4-inch dice.
Mix the chopped tuna, shallot, garlic, 1 teaspoon of the salt, the pepper, oil, vinegar, and Tabasco in a
bowl. (Mixed with vinegar, the chopped tuna will whiten somewhat, becoming opaque. This is because
the acetic acid in the vinegar coagulates, thus “cooking,” the protein in the tuna.) You do not want to mix
this until you are close to serving time otherwise the tuna will turn too white.
FOR THE CUCUMBERS: Peel the cucumber. With a vegetable peeler, cut long, thin strips from it on all
sides until you come to the seeds. Discard the seeds and mix the strips with the vinegar, sugar, oil, and
salt.
To serve, divide the cucumbers among four plates. Form the tuna tartare into 4 balls and place 1 on top
of the cucumbers on each plate. Wrap a slice of tuna around each tuna ball, sprinkle with the chives and
capers, and drizzle with olive oil.
Jacque uses pressed caviar pressed between two sheets of plastic wrap, cuts them in circles and peels
the plastic wrap off as he places them on top of the tuna. We were not able to find any pressed caviar so
we chose to top with a less expensive caviar.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy
Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe Copyright © 2011 by
Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
Cherry-Walnut Gelatin Mold
Who would have thought Jell-O could go
gourmet. This tasty salad is Chief Duff
Goldman’s grandmother’s recipe. It has a
bit of a cranberry type flavor to it. It is
sweet cheery season and this becomes a
favorite at this time of year.
You can play with it by swapping out
pecans, using white wine instead of sherry
or even use Benedictine. The key is those
wonderfully sweet Bing or Rainier cherries
when in season.
1 pound pitted sweet cherries
1 ¼ cup walnut halves
1 cup sherry
½ cup orange juice
Cooking Spray
Drain the cherries and pat dry. Break the walnuts into pieces, and then stuff each
cherry with a nut. Reserve the extra nuts.
Combine the Jell-O and 2 cups boiling water in a bowl and stir until gelatin is dissolved.
Stir in the sherry and orange juice.
Mist a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture
and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and
refrigerate until set, about 8 hours or overnight.
Before serving, place the mold in a shallow bowl of hot water to loosen, about 5
minutes. Gently invert onto a platter. We have even molded them in individual small
wine glasses and served them as an appetizer.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are.
We hope you enjoy them as much as we do. Candy and Rocke’s favorite recipes. They are not meant for redistribution.
Pea, Asparagus, and Fava Bean Salad
We love fresh asparagus in the spring time. When we were growing up in Yakima we used to pick wild
asparagus in the pear orchards next door. They were very flavorful thin stalks. When it is fresh we like to
eat it as often as we can. This new Bon Appétit recipe is a great one to do for multiple meals. It is a cold
salad that can last for several days. I keep the fried shallots and bacon in a separate container to heat
them and top the salad just before serving.
Ingredients
3
tbsp extra-virgin olive oil
1
tbsp finely grated Pecorino or Parmesan
1
tbsp (or more) fresh lemon juice
2
cups fresh fava beans (from about 2 pounds pods) or
frozen fava beans, thawed. If you can’t find fava
beans a lima bean works as a substitute.
2
bunches asparagus, trimmed, stalks peeled if thick
1
cup shelled fresh peas (from about 1 pound pods) or
frozen peas, thawed
½
cup vegetable oil
shallot thinly sliced
slices bacon, cooked and crumbled
kosher salt, freshly ground pepper
1
4
~
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt,
pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes.
Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain
and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using
tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes
(do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with
fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally,
until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a
serving platter and top with shallot and bacon.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy
Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe by Canal House,
courtesy of Bon Appetit April 2013. All rights reserved.
Sharp and Sweet Green Salad
This salad is delicious to eat year round, though we especially like having it in the summer as an
accompaniment to a nice serving of grilled ahi. The lime-pepper dressing gives this light and fresh salad
a nice kick – it can be used as a marinade or dipping sauce as well.
Salad Ingredients
1
recipe Lime-Pepper Dressing, below
4
cups torn butterhead (Boston or Bibb) lettuce
1
cup fresh watercress
¾
cup fresh cilantro springs
1
small or ½ large cucumber, cut in bite size sticks
1-2
2
baby bok choy, separated into leaves or 2 stalks bok choy,
cut in bite size sticks
kiwifruit, peeled, halved, and sliced or 1 cup sliced
strawberries (optional)
Prepare Lime-Pepper Dressing; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry
with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with
Lime-Pepper Dressing; toss to coat. Serve immediately.
Lime-Pepper Dressing Ingredients
1/3
cup rice vinegar
½
fresh Anaheim (1/4 cup) or 1 jalepeno chili pepper seeded
and finely chopped
3
tbsp olive oil
1
tsp finely shredded lime peel
½
tsp sugar
¼
tsp salt
¼
tsp freshly ground black pepper
1-2
tbsp chopped fresh herb (cilantro, basil, mint, or parsley)
In a screw-top jar combine the ingredients listed above, excluding the chopped fresh herb. Cover and
shake well. Refrigerate until ready to use. Stir in 1 to 2 tablespoons chopped fresh herb just before
serving.
Makes 6 side-dish servings.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy
Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of Better
Homes and Gardens Magazine. All rights reserved.
Shrimp and Hearts of Palm Rémoulade
Rocke and I love heart of palm. It can be used a first course or can be a meal in itself, especially when matched with your
favorite rolls or bread. We like to serve it as a meal and this recipe makes plenty for two people for two nights. We notice
the garlic does get stronger the second night so we only marinate it in the afternoon before cooking and that seems to gap
the two days without a noticeable change in the garlic flavor.
Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.
Rémoulade:
cup loosely packed flat-leaf parsley leaves
½
celery stalk, coarsely chopped
1
small shallot, coarsely chopped
1
garlic clove, peeled
1
cup mayonnaise
1
tablespoons whole grain mustard
2
tablespoon prepared horseradish
1
tablespoon fresh lemon juice
1
teaspoon paprika
½
teaspoon Worcestershire sauce
½
Shrimp:
onion, quartered
1
sprigs thyme
4
bay leaves
2
tablespoon kosher salt plus more
1
teaspoon yellow mustard seeds
1
teaspoon whole black peppercorns plus freshly ground black pepper
1
celery stalks, 1 coarsely chopped, 1 thinly sliced on the diagonal
2
pounds uncooked unpeeled large shrimp
2
14-ounce can hearts of palm, drained, sliced on the diagonal
1
Butter lettuce leaves
•
Lemon wedges
•
For Rémoulade:
Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon
juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
For Shrimp:
Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot.
Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through,
about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made
1 day ahead. Cover; chill.
Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon
wedges.
Servings: 8 to 10 first course portions (or 4 medium sized meals)
Active time 1 hour with a total time of 3 hours and 45 minutes (including chilling time)
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of Bon Appetit January 2012 and is not meant for redistribution. Ranch-Style Chili (for a big pot)
1
1
1
1
1
2
3
4
4
2
4
2
•
•
•
teaspoon celery salt
pound leanest ground beef (be generous)
pound ground pork
chopped onion
generous cup chopped green pepper
16 oz. cans cut canned tomatoes
(we use Muir Glen Organic, very very good)
8 ounce cans tomato sauce (Muir Glen again)
tablespoons Worcestershire sauce
generous teaspoons dried leaf oregano
large bay leaves (we grow and dry our own, mmmmm)
teaspoons chili powder (be generous)
16 oz cans red beans, drained and rinsed well
Optional - a splash of Tabasco. (I personally don’t include food that is too hot under the comfort food
heading, a bit of heat is always okay)
Shredded cheddar cheese
Goldfish Crackers or some Carrot Cornbread (see recipe)
1. In an 8 quart soup pot, sprinkle the meats with the celery salt. Cook until browned. Drain and return
to the pot. Add the onion and green pepper and cook for about 5 minutes or so just to get the
vegetables sweating a bit.
2. Stir in everything else. Except of course the cheese and goldfish crackers, those are for when you
eat the chili…..
3. Cook, covered about 45 minutes on low heat, stirring occasionally. Remove the bay leaves.
4. Serve with cheese sprinkled on top and with the goldfish crackers.
This chili is unlike any chili you have ever eaten AND it is extremely easy to cook. We make it at least 4
times a year. It has an outstanding fresh taste and keeps very well in the refrigerator for leftovers. It
makes an excellent and very hearty lunch on a cold Sunday afternoon. For a real treat, serve with the
Carrot Cornbread.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy
Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do.
Shrimp in Coconut Milk Soup
Ingredients:
lb large shrimp, peeled and deveined, shells reserved (chop
1
up before cooking)
3-4 sprigs fresh thyme
bay leaves
2
tablespoons black peppercorns
2
1/4 cup vegetable oil
large onion, finely chopped
1
scallions, finely chopped
3
teaspoon coarse salt
1
1/2 teaspoon freshly ground black pepper
cloves garlic, crushed
3
medium tomatoes, peeled, seeded and chopped
3
teaspoons Aji, or Sriracha as a substitute (use a little less if
2
not serving with rice or bread)
1 ½ cups coconut milk
1/3 cup lime juice (approx. 6 limes)
1 ½ cups peas, fresh or frozen
white rice (suggested as a side dish)
~
Directions:
Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to
a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1
cup) and discard the shells.
Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and sauté until soft, about 3 to
5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in
the coconut milk, chopped shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the
shrimp once as they cook, about 3 minutes. Serve over white rice.
Makes 4 to 6 servings.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of M.S. Milliken & S. Feniger 1997 and is not meant for redistribution. Carrot Cornbread
1
1
¼
3
1
¼
1
1
2
cup sifted all-purpose flour
cup cornmeal
cup sugar
teaspoons baking powder
teaspoon salt
cup (1/2 stick) butter
egg
cup buttermilk
medium-sized carrots, shredded
Bake at 425 degrees for 20 minutes
Makes 12 servings
1. Sift flour, cornmeal, sugar, baking powder and salt into a large mixing bowl. Cut in butter with
a pastry blender until mixture forms little balls the size of peas.
2. Beat egg in small bowl until frothy; stir in buttermilk and carrots. Pour mixture into dry
ingredients; stir until well mixed. Pour into a greased 9x9x2-inch pan.
3. Bake in hot oven (425 degrees) for 20 minutes, or until center springs back when pressed
with fingertip. Cool in pan on wire rack; cut into large squares.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment.
RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do.
Asparagus Sautéed in Butter and Mustard
Be sure to measure out all the ingredients in advance. The asparagus is initially seared in a hot, dry skillet. Once you
add the butter, it will start to brown quickly so you’ll want the mustard and lemon juice in easy reach to slow down the
cooking process and form a delectable glaze around the asparagus spears before the butter can burn.
Ingredients:
lb young asparagus
1
tablespoons unsalted butter
2
tablespoon Dijon mustard
1
tablespoon fresh lemon juice
1
freshly ground black pepper, to taste
~
Directions:
Heat a large skillet over high heat. Add the asparagus and cook for one minute.
Reduce heat to medium and add the butter. When the butter has started to brown, add the mustard and the lemon juice.
Season generously with pepper.
Cook gently for 5 to 7 minutes, turning the asparagus every now and then. The asparagus should be tender but still firm
inside.
Serves 4
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of Gourmet Magazine April 2003 and is not meant for redistribution. The Great Pumpkin
We are always sad to see summer leave us, but enjoy the fall bounty of flavors which includes this seasonal favorite, the
barbequed stuffed pumpkin. We can only fit one pie pumpkin in our medium sized green egg and this recipe makes
enough to fill two 4 to 5 pound pie pumpkins. We freeze half the stuffing to make a second pumpkin later in the season.
Prep time 1 to 1 ½ hours, cooking time 1 ½ to 2 ½ hours.
Ingredients:
Big Green Egg (specialty grill/smoker/cooker)
1
- a regular gas grill may be used as a substitute
if you can keep it at low heat for hours.
1
1
1
1½
1
1
1
1
2
6
3
¼
pie pumpkin, about 4 to 5 lbs
cup long-grain rice
cup wild rice
lbs bulk country sausage
can low sodium chicken broth (approx 1 ¾ cup)
medium yellow onion, peeled and sliced
leek, rinsed and sliced in half
clove garlic, crushed
tbs butter
mushrooms, medium-sized, cleaned and sliced
green onions, chopped
lb ham, diced (original recipe calls for tasso ham which is
smoky and hot – Candy prefers doubling the amount and
using regular ham)
apples, medium-sized, peeled and chopped
cup fresh parsley, chopped
tsp fresh thyme
tsp sage
cup bourbon
cup raisins
cup golden raisins
cup dried currants
cup dried cranberries
eggs, lightly beaten
salt and pepper, to taste
2
¼
1
1
¼
¼
¼
¼
¼
2
~
Directions:

Cook the long-grain rice as you normally would. Rinse the wild rice with cold water. Bring the chicken broth and
wild rice to a boil in a saucepan. Cover and simmer for about 30 minutes, stirring occasionally. Start checking
after 15 minutes for doneness; it is ok if it is a little underdone and all of the liquid is not absorbed.

Brown the sausage in a skillet and drain most of the grease.

Wash off the outside of the pumpkin. Clean the pumpkin like you would for a Jack-O-Lantern. Save the top and
the seeds. With a fork, pierce the inside of the pumpkin being careful not to break the skin. Sprinkle the inside of
the pumpkin with salt and pepper.

In a skillet, sauté the onion, leek and garlic in the butter for a couple of minutes. Add the mushrooms and green
onions to the skillet and continue to sauté for a couple of minutes more. Add the apples, sausage, and ham to the
skillet; continue cooking until heated through.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Courtesy of RhumAndJerk’s recipe from the Big Green Egg Cookbook for “Eggheads” (2007) and is not meant for redistribution. 

Remove from heat. In a large bowl, combine the long-grain rice, wild rice, the mixture from the skillet and the rest
of the ingredients, including the beaten eggs.
Fill the pumpkin with the stuffing and put the top back on.
Cooking Instructions:
 Place the stuffed pumpkin in a shallow baking dish.
 Cook on the EGG (or gas grill) over indirect heat at 350oF for about 1 ½ to 2 ½ hours, until the outside of the
pumpkin feels soft. Make sure that the stuffing reaches 180oF just to be on the safe side.
 Let the pumpkin rest for 15 minutes after cooking; this allows the juices to be absorbed back into the stuffing.
 You can serve the pumpkin two ways: you can slice it or you can scoop out the contents making sure to include
some of the pumpkin meat with stuffing.
Special Notes
Roasted Pumpkin Seeds: Taste like spicy popcorn.


Save the pumpkin seeds to clean and roast. Pie pumpkins have an extra amount of seeds.
Rinse pumpkin seeds. Mix in a bowl with some salt, butter and Worcestershire sauce and a pinch of onion and
garlic powder. Bake on a cookie sheet at 250 degrees for two to three hours turning over about every half hour.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Courtesy of RhumAndJerk’s recipe from the Big Green Egg Cookbook for “Eggheads” (2007) and is not meant for redistribution. Root Vegetable Gratin with Gruyère
Thanksgiving dinner is the time we pull our winter recipes out and one of
our favorites is this gratin. It is extremely rich so we often make a half a
recipe and only use a 9X9-baking dish. It also freezes well after baking, so
you can vacuum pack servings sizes to freeze and then enjoy with future
meals.
1 tablespoon unsalted butter
3 garlic cloves minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
¼ teaspoon freshly grated nutmeg
1 pound parsnips, peeled, sliced 1/8” thick
1 pound sweet potatoes, peeled, sliced 1/8” thick
1 pound celery root, peeled, sliced 1/8” thick
8 ounces gruyère cheese, shredded
1 tablespoon minced fresh thyme
3 tablespoon minced fresh flat-leaf parsley
Preheat over to 400ºF. Butter 3-quart baking dish.
In a large saucepan over medium heat, melt butter. Add garlic; cook 1
minute. Add cream, salt, pepper and nutmeg; heat just until bubbles form
around edges of pan, about 5 minutes. Remove from heat; let stand 10
minutes.
We found a 1/8 inch slicing blade on the Cusinart was more efficient than using a Mandolin or knife to slice the vegetables. Arrange a
layer of parsnips, slightly overlapping, in prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half
of cream mixture over celery root; sprinkle half of cheese, thyme and parsley on top. Repeat with remaining ingredients.
Cover dish with foil, place on baking sheet and bake 1 hour. Remove foil; lightly press gratin down with spatula. Continue baking until
vegetables are tender and top is golden brown, 15-30 minutes more. Let stand 15 minutes before serving.
Serves 12-15
Candy J. Lee Financial Planning and Money Management offers these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Grilled Pork Chops with Apple Pomegranate Sauce
This pretty entrée was created by executive chef Danny Lane of
Town Point Club in Norfolk, Virginia. Rocke and I have eaten
there: it was a very good restaurant and this recipe is absolutely
outstanding. Remember to use bone-in pork chops for the best
flavor.
1
1
4
1
teaspoon ground cumin
teaspoon coriander
pork chops (6 ounces each)
tablespoon olive oil
salt and pepper
Apple Pomegranate Sauce (recipe follows)
Combine the cumin and coriander. Rub the pork chops with the
olive oil and then rub on the cumin mixture. Salt and pepper
both sides of the meat. Set aside.
Prepare a charcoal fire or preheat a gas grill. Cook the chops 4
to 6 minutes on each side, until the internal temperature
reaches 140 degrees. Remove from the grill, tent with foil to
keep warm, and let set 5 minutes.
To serve, place a pork chop on a serving plate. Arrange the apples around the chops and spoon the sauce around the apples. Serve
immediately.
Yield: 4 servings.
APPLE POMEGRANATE SAUCE
16
2
3
¼
4
ounces pomegranate juice
medium-size red apples, cored and cut into 8 slices each
tablespoons brown sugar
teaspoon sea salt
tablespoons unsalted butter, cut into chunks
Bring the juice to a boil and reduce by half. Lower the heat, add the apples, and reduce by half again, cooking about 15 minutes. Stir in
the brown sugar and salt. Gradually stir in the butter chunks. Serve warm.
Candy J. Lee Financial Planning and Money Management offers these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Grilled Bratwurst with Bing Cherry Sauce, Goat Cheese Mashed Potatoes & Arugula Salad
Sausage is the star here, although the incredibly complimentary
cherry sauce isn't far behind! Naturally the sauce is best with inseason Eastern Washington Bing or Tieton Cherries.
The pomegranate-cherry juice gives it a sweet-tart edge that really
makes the bratwurst shine. For the bratwurst, find your
neighborhood butcher and get some REAL bratwurst. We use A&J
Meats & Seafood on Queen Anne in Seattle. A&J’s bratwursts are
lower in fat than the brand names and have a course texture that is
outstanding.
One more point. We will admit that a gas grill will taste just as good
as a charcoal on this one because the brauts only spend a few
minutes on the grill......WE STILL PREFER A GOOD CHARCOAL
GRILL LIKE THE GREEN EGG!!!! We get ours at Sutter Home and
Hearth in Ballard.
The Potatoes:
2 pounds russet potatoes, peeled, quartered (4 cups) - Russets
make the best mashing potatoes.
½ cup whole milk
1 package soft goat cheese (3.5 ounces)
3 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Salt to taste
Parboiled sausage
4 cups baby arugula
1 tablespoon olive oil
Salt and pepper to taste
Boil potatoes in generously salted water in a large pot over high heat. Reduce heat to medium and simmer 5-8 minutes, or until
potatoes are nearly tender. Drain and mash the potatoes with milk, goat cheese, 3 tablespoons butter, chives, and salt. Keep warm in
the oven on very low heat.
The Brauts:
8 bratwursts - Buy at least 2 brauts per person, leftovers are incredible so don't skimp.
Golden Ale
In a large pot add the brauts add one medium onion that has been quartered. Pour in enough golden ale to cover them. We use “Kona
Brewing Co. Fire Rock Ale” but any GOOD golden ale will work. Don't skimp, leave one bottle to sip on while you cook the sauce.
After the brauts have simmered on medium to low boil, for about 20 minutes, pull them out and put them in the oven with the potatoes.
Be careful not to puncture the skins of the brauts. It is actually good to leave them in the warming oven for at least 15 minutes to dry
out a bit. It adds to the final texture.
Get the grill going to a medium high heat......real wood is the best but gas will do.
For the Sauce:
½ cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
2 tablespoons tomato paste
2 garlic cloves, crushed
1 bay leaf
½ cup dry red wine
1 ½ cups beef broth
¼ cup pomegranate-cherry juice or black cherry juice
1 cup dark sweet cherries, such as Bing, pitted (thawed if frozen)
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
Salt to taste
Sauté the celery and carrot in 2 tablespoons oil in a large sauté pan over medium heat for about five minutes. Add the onions and
cook for 5-6 minutes, or until onion is translucent. This gets you to a nice cartelization of all the veggies without over-browning the
onions. Stir in tomato paste and sauté for 1-2 minutes. Add garlic and bay leaf, then deglaze with wine. Cook until reduced by half.
Prosciutto-Wrapped Pork Loin with Roasted Apples
The small roasted apples surrounding a
Prosciutto wrapped pork loin on the cover
of the October 2011 Bon Appetite
reminded me of the apples on one of our
apple trees. All but one of our trees
produce full size apples and this recipe
looked like a wonderful use of the small
size ones.
It is a tasty way to prepare a pork loin for
guests or for generous leftovers for two
people. The roast looks as gorgeous as
the picture, but we put the apples in the
pan cut side down and they ended up absorbing the liquids instead of browning on top. They
were good, just not pretty like the picture. Make sure you place the apples cut side up.
Filling:
1
2
1
2
2
1
1
1 1/2
1 1/2
2
1/2
1
ounce (1 cup) dried whole porcini mushrooms
ounces (3/4 cup) dried apples
pound kale, bottom stems trimmed
teaspoons kosher salt plus more
tablespoons (1/4 stick) unsalted butter
cup minced onion
tablespoon finely minced garlic
teaspoons dried thyme
teaspoons dried rosemary
tablespoons brandy or Calvados
teaspoon freshly ground black pepper
pound ground pork
Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to
each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain
mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking
liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and
apple mixture aside.
Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs,
transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.
Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and
lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until
flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add
brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper.
Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s favorite recipes. We hope you enjoy them as much as we do. They are not meant for redistribution. Prosciutto-Wrapped Pork Loin with Roasted Apples
Pork:
1
1
1/2
3
5
4
3
2
1
1/2
(trimmed) 2 1/2–3-lb. pork loin
teaspoon kosher salt plus more for seasoning
teaspoon freshly ground black pepper plus more for
seasoning
ounces thinly sliced prosciutto
sprigs rosemary
medium apples (such as Granny Smith or Fuji), quartered,
or 8 small apples, halved
tablespoons unsalted butter, divided
tablespoons extra-virgin olive oil
cup dry hard cider
cup low-salt chicken stock
To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp
knife parallel to work surface and beginning along one long side, cut 1/2" above underside of
roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast
like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet,
pound to an even thickness.
Uncover pork. Season with 1 tsp. salt and 1/2 tsp pepper. Place kale leaves on top of loin in an
even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll
pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with
kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD:
Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour
before continuing.
Preheat oven to 400°. Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large
skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider
and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into
roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers
140° (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for
at least 20 minutes and up to 2 hours.
Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place
pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom
liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned
bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to
taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced
pork. Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s favorite recipes. We hope you enjoy them as much as we do. They are not meant for redistribution. Add broth and juice. Simmer until reduced to 1 cup, 10-12 minutes. Strain sauce and return it to pan. Stir in cherries, 2 tablespoons
butter, and vinegar. Cook over low heat until butter is melted, then season with salt. Keep sauce warm.
Arugula:
baby Arugula – washed and dried
olive oil
salt and pepper
Grill & Serve:
Put the brauts on the grill. Finish the brauts on the grill until they are golden brown on all sides.
Place a scoop of the potatoes on a plate, top with a bunch of freshly chopped chives. Place one or two brauts on the
potatoes and scoop a bunch of the cherry sauce over the brauts. Alongside add a handful of baby arugula that has been
tossed with some salt, pepper and olive oil.
Take a slice of the bratwurst with cherry sauce, some potato, and a little arugula for a tasteful delight.
combinations of flavors that makes this dish so special.
It is the
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Chicken Stir-Fry with Green Beans
We always enjoy the complex flavors of Emeril
Lagasse’s recipes. They are never simple to make
and require many ingredients, but are worth it. We
hope you enjoy our version of Emeril’s wonderful
chicken stir-fry. This recipe serves six or is great for
leftovers.
Don’t forget to leave time to marinate the chicken
10 minutes before cooking
Emeril’s Asian Spice Blend
1
1
1
1½
¾
tablespoon 5-spice powder
tablespoon salt
tablespoon sugar
teaspoon ground black pepper
teaspoon cayenne
In a small bowl, blend al the ingredients. Keep in an airtight container until ready to use.
Chicken Stir-Fry
12 ounces boneless, skinless chicken breasts, very
thinly sliced 1/8-inch thick
5
tablespoons soy sauce – split between marinade and stir-fry
1 ½ teaspoon Asian spice blend (recipe is in the comfort food section)
1/3 cup vegetable oil
1 ½ pound green beans, stem ends trimmed, cut into 3-inch lengths
2
tablespoon minced garlic
1/2 cup roughly chopped cashews
4
tablespoons hoisin sauce
2
teaspoon sesame oil
2
tablespoon lightly toasted white sesame seeds
2
teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/3 teaspoon red pepper flakes
Chopped green onions, for garnish
In a bowl, combine the chicken, 3 tablespoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for
10 minutes.
In a large wok or sauté pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1
to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring,
for 10 seconds. Add the cashews, hoisin, and remaining 2 tablespoons of soy sauce, sesame oil, sesame seeds, red
pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve
immediately, over white or basmati rice. Garnish with green onions. Services six or great for leftovers.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are
Candy and Rocke’s favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Poulet au Paprika
French Cooking at Home with Chef Laura Calder is
one of our favorite cooking shows. This is one of
the first recipes we tried from her show and found it
to be easy to make, extremely tasty and it makes
great leftovers. We love to cook but during the
week we are always looking for dishes we can make
that are tasty but provide leftovers for lunches or a
second dinner.
4 chicken legs, split between thigh and drumstick
(eight total pieces)
Salt and freshly ground black pepper
1 tablespoon bacon drippings or oil
1 red pepper, seeded and cut into roughly 2-inch
julienne
1 onion, sliced
1/2 small fennel bulb, finely chopped
1 tablespoon high-quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup white wine
2 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or creme fraiche
Squeeze lemon juice, to taste (optional)
Season the chicken with salt and pepper. Heat the bacon drippings or duck fat if you have it in a
saute pan and, working in batches, brown the chicken pieces on all sides. Make sure you do not
crowd the chicken or you will end up with steamed chicken not crispy fried chicken pieces. Remove.
Drain off all but a tablespoon of the fat from the pan.
Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but
not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine.
Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the
pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.
Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the
sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the
seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.
Candy J. Lee Financial Planning and Money Management offers these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s
favorite recipes Recipe courtesy of Laura Calder’s show French Cooking at Home. They are not meant for redistribution. We hope you enjoy them as much as we do.
Roast Chicken with Garlic and Rosemary
This recipe has been a staple for us for many years. We particularly like the sliced chicken served with a slice of iceberg
lettuce topped with blue cheese and chopped tomatoes. It is especially delicious when the roaster comes from Rocke’s
brother’s Temenos Highland Farm. At Temenos they strive to make a positive difference in the health of the soil, the life
of their animals, and the quality of the food they produce. If you happen to be in Molson, WA you may want to stop by
and get one of these very flavorful birds. Tenemos Highland Farm: [email protected]
Ingredients:
½ cup kosher salt or ¼ cup table salt
5
large sprigs fresh rosemary
2
whole heads garlic
1
whole chicken (about 3 pounds), giblets removed and discarded
~
oil for basket or v-rack
~
salt
3
tablespoons unsalted butter, melted
~
ground black pepper
1
(14 ½ oz) can low-sodium chicken broth
¼ cup dry white wine
A whole head of garlic is wrapped in foil and roasted alongside the chicken. Use half the roasted cloves for the sauce
(more makes it too strong). Smear the extra on slices of grilled, oiled bread. (Roasted Garlic instructions on next page.)
Preparing the Chicken
1. Place the salt, 2 sprigs rosemary, and 1 head garlic inside a heavy-duty zipper-lock plastic bag. Using a large rubber
mallet or the bottom of a skillet, pound the bag until the garlic is smashed and the rosemary is bruised. Transfer the salt
mixture to a large container, add 3 quarts water, and stir to dissolve. Submerge the chicken in the brine and refrigerate
until fully seasoned, 3 hours.
2. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Oil the basket or V-rack and place
it in a roasting pan. Cut the tip end from the remaining head of garlic, sprinkle with salt to taste, drizzle with 1 tablespoon
melted butter, and wrap in foil.
3. Remove the chicken from the brine and pat dry with paper towels inside and out. Place the remaining 3 sprigs
rosemary in the cavity of the chicken, brush 1 tablespoon melted butter over the breast side, and sprinkle liberally with
pepper to taste. Place the chicken breast side down in the roasting rack. Brush the remaining tablespoon melted butter
over the back of the chicken and sprinkle liberally with pepper to taste. Add ½ chicken broth to roasting bowl.
4. Place the garlic package on the rack toward the back of oven. Place the roasting pan in the oven and roast for 25
minutes. Remove the chicken from the oven and increase the temperature to 450 degrees. Rotate the chicken breast
side up in the rack and pour the remaining chicken broth into the bottom of the roasting pan. Return the roasting pan with
the chicken to the oven and continue to roast until an instant-read thermometer inserted in breast registers 160 degrees
and the thigh registers between 165 and 170 degrees, about 35 minutes. Remove the roasting pan from the oven and tip
the rack on end, allowing the chicken juices to pour into the roasting pan. Transfer the chicken to a cutting board and let
rest for 10 minutes. Remove the foil package with the garlic from the oven and open it. When cool enough to handle,
squeeze out the roasted cloves.
5. Tip the roasting pan on end and use a large spoon to remove as much fat as possible from the pan drippings. Set the
pan on a stovetop burner set to high heat and add the remaining wine, and half the roasted garlic cloves. Simmer,
scraping the pan bottom to loosen any browned bits, until the mixture is slightly thickened and reduced to about ½ cup,
about 5 minutes. Season with salt and pepper to taste. Carve the chicken and serve immediately with the sauce.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. Recipe adapted from Cook’s illustrated cook book. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes and are not intended for redistribution. We hope you enjoy it as much as we do. Preparing the Roasted Garlic
1. Cut ½ inch from the tip end of the head of garlic so that the clove interiors are exposed.
2. Place the garlic, cut side up, in the center of an 8-inch square of aluminum foil. Sprinkle with garlic with a pinch of salt
and drizzle with 1 tablespoon melted butter, then gather and twist foil to seal.
3. After the garlic has roasted, open the foil package and cool. With your hand or the flat edge of a chef’s knife, squeeze
the garlic from the skins, starting from the root end and working up.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. Recipe adapted from Cook’s illustrated cook book. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes and are not intended for redistribution. We hope you enjoy it as much as we do. Mustard-Glazed Corned Beef with Baby Vegetables in Golden Ale Broth
An excellent crock pot recipe for St. Patrick’s Day or any day for that matter. We found the original recipe years ago in a
Sunset magazine article highlighting crock pot recipes. We have added our touches to it over the years, but always look
forward to March when the corned beef shows up in the market. We usually buy three, use one and one half immediately and
freeze the other one and a half for later in the year.
Ingredients
1
3 ½ to 4 pound corned beef brisket
(we like leftovers so we use closer to 6 to 8 pounds)
8
red or white pearl onions peeled (about ½ pound)
18-24
baby carrots, rinsed (we like the organic young carrots cut into
good-sized pieces, washed and not peeled)
18-24
baby Yukon Gold potatoes, scrubbed
1
teaspoon black peppercorns
½
teaspoon whole allspice
6
whole cloves
2
dried bay leaves (plant a bay leaf tree, they are great to have)
2
1
cups golden ale or wheat beer (something not too bitter - we like
Kona Fire Rock Ale)
head cabbage cored and cut into 6 to 8 wedges
~
sweet-hot mustard (1/2 cup minimum)
Supplies

5 quart or large electric slow cooker (crock pot)

1-2 slotted spoons

10x15 inch pan

5-6 quart pan

hot mitts

large platter

serving pitcher
Trim and discard most of the fat from the surface of the brisket. Rinse the meat thoroughly under cool running water,
massaging to release the salty brine.
In a 5 quart or large electric slow cooker (crock pot), combine the onions, 8 of the carrots, 8 of the potatoes, peppercorns,
allspice, cloves and bay leaves. Place the meat, fattiest side up, on the vegetables. Add the ale. Cover and cook. This is
going to take 8 to 9 hours on low and 6 to 7 hours on high. Cook until the meat is very tender when pierced. If possible turn
the meat over about halfway through cooking.
About 2 hours prior to the meat being done put in the rest of the carrots and potatoes. Our experience shows that if you cook
all the carrots and potatoes for the whole time they get too soft and overdone.
With 1 or 2 slotted spoons, transfer the brisket, fattiest side up, to a 10 by 15 inch pan; using hot mitts, strain the juice from the
cooker into a 5 to 6 quart pan; turn the heat in the slow cooker to low to keep the vegetables warm. Add the cabbage to the
juice and bring to a boil over high heat. Cover and cook until cabbage is brighter green and barely tender when pierced, 5 to 7
minutes. Meanwhile, spread fatty side of brisket with ½ cup mustard and broil about 6 inches from heat until surface sizzles,
about 3 minutes (careful, the mustard can blacken quickly).
Transfer corned beef, mustard side up to a large platter, spoon vegetable mixture and cabbage around the meat. Pour
cooking juices into a pitcher. Slice brisket across the grain. Serve meat and vegetables with juices and additional mustard to
add to taste.
NOTE: The leftover meat gets eaten quickly as it makes incredible leftovers and excellent Ruben sandwiches. We make
them with kalamatta olive bread sliced about 3/8 inch thick (any good peasant bread will do) toasted lightly and spread with
Thousand Island dressing. Place a pile of warmed meat on one side, cover with some sour kraut and then top with shredded
Swiss cheese. Broil until the cheese is melted. Place the other piece of bread on top and you have an incredible lunch.
If there are leftover potatoes you can cube them and put them in the freezer. They make flavorful hash browns for breakfast.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are
Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do.
Pepper Sirloin Steak
After many months of Seattle grey we have been blessed by a few spectacular warm sunny days that entice us outside to
dust off the BBQ. Our preferred method for steak is off a very hot Big Green Egg charcoal grill. This large sirloin steak
recipe is great for four to six but if there are only two of you like us, don’t worry, the leftovers are great for steak and eggs
in the morning or for a hearty steak salad.
Ingredients:
1
2 ½ lb sirloin steak, 1½ inches thick.
½
cup butter or margarine
¼
cup chopped fresh parsley or 4 tsp dried
¼
cup minced onion
2
tbsp Worcestershire sauce
1
tsp freshly ground pepper
½
tsp dry mustard
1: Lightly score edges of steak at 1 inch intervals. Preheat grill or broiler.
2: Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan.
continually, over low heat, until butter melts. Reserve ¼ of the mixture.
Heat, stirring
3: Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about
6 minutes per side for medium.
4: Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.
Leftovers: Leftover steak will keep well wrapped in the refrigerator, for up to 2 days. Slice and serve alongside eggs or
make a hearty last-minute salad for a weeknight supper.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes and are not intended for redistribution. We hope you enjoy it as much as we do. Saigon Beef
Saigon Beef is another one of those foods that your mouth will thank you for. The way we make it, it has a bit of heat but
not so much that you are suffering or need anything to cool it down. If you are one who likes more spice you can add half
a teaspoon of red pepper flakes to the sauce and about a teaspoon of minced habanero chile to the beef. You can also
increase the Sriracha up to a tablespoon in the sauce and beef if you like.
Saigon Beef is a fun messy food because everyone has to take time to assemble it at the table. We use butter crunch
lettuce because the leaves are shaped perfectly for wrapping up all the goodies. Makes 4-6 first course servings or 2
main course servings.
For chile garlic sauce:
tablespoons finely chopped peeled fresh ginger
2
garlic cloves, minced
2
1/2 cup rice vinegar (not seasoned)
tablespoon Asian sesame oil
1
teaspoons Sriracha sauce or other Asian hot chile sauce
2
tablespoons mirin* (Japanese sweet rice wine)
2
1/4 cup sugar
For beef:
lb sirloin trimmed and cut into ½ inch (or smaller) cubes
1
1/2 teaspoon salt
1/2 teaspoon black pepper
tablespoons Asian sesame oil
2
tablespoons finely chopped shallot
2
teaspoons Sriracha sauce or other Asian hot chile sauce
2
1/2 cup mirin (Japanese sweet rice wine)
1/3 cup well-stirred canned unsweetened coconut milk
For condiments:
limes, cut into wedges
2
head butter crunch lettuce, leaves separated
1
12 fresh mint leaves, thinly sliced
scallions, thinly sliced crosswise
3
1/4 cup salted dry-roasted peanuts, chopped
carrot, shredded
1
Make chile garlic sauce:
Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan
and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 1/3 cup, about 5
minutes. Cool to room temperature.
Make beef while sauce is cooling:
Pat steak dry and sprinkle with salt and pepper (don’t be shy with the pepper). Heat sesame oil in a 10-inch nonstick
skillet over moderately high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on
outside but still pink inside, about 3 minutes. Stir in shallot, Sriracha sauce, habanero, and mirin and simmer, uncovered,
stirring occasionally, until beef is tender, about 20 minutes. Stir in coconut milk and simmer, uncovered, until sauce is
slightly thickened, about 3 minutes.
To serve:
Put beef, chile garlic sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl. Spoon beef
into lettuce leaves and top with condiments and sauce, then wrap up.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of Gourmet Magazine April 2003 and is not meant for redistribution. Veal Stuffed Kohlrabies (Toltott Kalarabe)
The old world sure knew how to cook. This dish was a favorite dish in
Hungary in the 60’s. Kohlrabies are one of our favorite vegetables
both peeled and sliced raw with ranch dressing or salt or cooked into
the delightful old recipe that follows. The hard part is finding fresh
kohlrabi; we have it easy because Candy’s mom, Fran Sweesy,
grows them for us in her garden in Yakima
8 to 10 medium-sized young kohlrabies, peeled
Leaves of 5 kohlrabies (or three leaves of chard)
2 tablespoons vegetable oil (the original recipe used lard of course)
½ cup finely chopped onions
½ teaspoon finely chopped garlic
½ pound ground pork
½ pound ground veal
¼ cup cooked rice
1
tablespoon finely chopped parsley
2 tablespoon sweet Hungarian paprika (we like to spice it up a bit
by adding 2 tablespoons of hot Hungarian
paprika along with the sweet for a total of 4 tablespoons.
1/8 teaspoon dried marjoram
2 eggs, lightly beaten
1 ¼ teaspoon salt
Freshly ground black pepper
1/8 teaspoon white pepper]
4 cups chicken stock, fresh or canned
Slice off 1/4 inch of the root end of each kohlrabi; then scoop out the pulp, creating a shell about ¼ inch thick. Chop the pulp coarsely
and set it aside. Wash the leaves of 5 kohlrabies, and then blanch them by dropping them into a pot of slightly salted boiling water for
about 3 minutes. Drain them, chop them finely and add them to the chopped pulp. If the kohlrabies come without leaves we use a
couple of leaves of dark green chard, which adds a bit of contrast. We just chop the chard up and add it with the pulp; it doesn’t need
to be blanched before cooking.
In a heavy 6 inch skillet, heat the oil over high heat. Add the onions and garlic and cook them for 8 to 10 minutes, or until the onions
are lightly colored, then scrape them into a large mixing bowl. Add the pork, veal, rice, parsley, paprika, marjoram, eggs, and a
teaspoon of the salt and a few grindings of black pepper. Mix with a wooden spoon until all the ingredients are thoroughly combined.
Fill the kohlrabi shells with the meat mixture, tamping it down with a spoon and mounding it slightly. Arrange the stuffed shells in a 4quart casserole or saucepan. Scatter the chopped pulp and leaves around them and add ¼ teaspoon of salt, the white pepper and the
chicken stock. Bring to a boil, reduce the heat to its lowest point and simmer for 35 to 45 minutes, or until the stuffing is fully cooked
and the sides of the kohlrabies can be pierced easily with the point of a sharp knife. Transfer the kohlrabies to a warm serving plate
while you make the sauce.
The sauce
3
2
1
1
tablespoons butter
tablespoons flour
cup heavy cream
tablespoon finely chopped parsley
The sauce: In a small saucepan on medium heat, melt the butter and with a wire whisk, stir in the flour (you are making a rue).
Continue to whisk over low heat for 3 to 4 minutes or until the flour is lightly browned. Add the cream and whisk until the sauce is
smooth and thick, and then stir the sauce into a large saucepan with the pulp and stock. Simmer for 5 to 10 minutes longer, strain
through a fine sieve into a large bowl, and then stir in the chopped parsley. If the sauce is not thick enough make some more rue)
Pour the sauce over the stuffed kohlrabies and serve.
We like to make a double recipe so we can have them for leftovers. We fill the bottom of our 4-quart stock pot with the stuffed
kohlrabies, cover them with the pulp and chard then drop large meatball sized lumps of the stuffing on top. Cover with the chicken
stock and cook the same as above. We then use the chopped pulp and meatballs for leftovers. Slowly reheat the sauce with 15
second bursts in the microwave until warm and garnish with fresh chopped parsley.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do. Veal Stuffed Kohlrabies was inspired by a recipe in a 1968 edition of Time
Life books: foods of the World – The cooking of Vienna’s Empire.
Veal Medallions with Onion Marmalade in Port Wine Sauce
This is a very rich an utterly delicious dish. It is a Wolfgang Puck recipe from his San Francisco restaurant Postrio. This
is one of those dishes where you really need to have a good relationship with your butcher so you can get nice thick one
inch veal loin medallions. The thick tenderloins allow you to sear them to a golden brown without overcooking the veal.
2
large onions, peeled and cut into eighths Salt and pepper
2
1
½
½
1
1½
½
2
tablespoons virgin olive oil tablespoon good‐quality red wine or sherry vinegar cup chicken stock or canned chicken broth cup port cup heavy cream pounds boneless vein loin, cut into 6 medallions, 3 ounces each – full inch thick cup veal stock or beef stock tablespoons unsalted butter, cut up Fresh herb sprigs (such as thyme, chervil, etc.) for garnish Serve with sautéed baby vegetables or fresh greens
Season onions with salt and pepper to taste. Heat 1 tablespoon of oil in a sauté pan. Add onions, and stir over mediumhigh heat until translucent, about 5 minutes. Add vinegar, chicken stock, and ¼ cup of port wine. Cook over moderate
heat until liquid is reduced to a thick sauce, 15 to 20 minutes. Add cream, and season to taste with salt and pepper.
Reduce over medium heat to half of its original volume, about 10 minutes.
Season veal with salt and pepper. Heat a heavy skillet, and add remaining 1 tablespoon of oil. When oil is smoking hot,
sauté the veal medallions until seared golden brown on both sides, but still pink inside, 3 to 4 minutes per side. Remove to
a plate and keep warm.
Deglaze pan with remaining ¼ cup of port. Add veal stock. Season to taste with salt and pepper, and reduce over
moderate heat until sauce has thickened, about 6 minutes. Whisk in pieces of butter until sauce is smooth.
Divide onion mixture among 6 warmed serving plates. Top onion with veal medallions, and spoon sauce on top. Garnish
with fresh herbs, and serve with baby vegetables. It also works well with fresh greens, berry vinaigrette, currents and
roasted pine nuts.
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 45 to 50 minutes
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s favorite recipes. We hope you enjoy them as much as we do. They are not meant for redistribution. Salt-Crusted Rack of Lamb
Salt-Crusted Rack of Lamb
1
16 ounce frenched rack of lamb
Salt Crust
1½
2
3
1
1
1
cup flour
cups salt
egg whites
ounce water
bunch fresh mint
bunch rosemary
Season the rack of lamb liberally with salt and pepper. Sear the rack in
clarified butter over medium-high heat until caramelized. Set aside to cool a
bit.
To make the Salt Crust, mix flour, salt, egg
whites and water until the mixture pulls together
like a bread dough. Place between layers of
plastic wrap and roil out into an 8 X 12 inch
sheet ¼ -inch thick. Place a layer of mint and
rosemary on the crust, top with lamb, then add
another layer of mint and rosemary. Tightly wrap the lamb in the crust, sealing all the edges and pinching
the dough between the bones, leaving the bones exposed. In this step you are actually creating a little
sealed salt oven for the lamb.
Place into a 400-degree oven for 20 minutes. Check with an internal thermometer and remove the lamb slightly rare to rest for 30
minutes before you remove and discard the crust. The salt crust will form an oven and the lamb will continue to cook as it rests.
Mint Sauce
1 cup white wine vinegar
6 tablespoons sugar
1/4 cup minced fresh mint leaves
Heat vinegar and sugar in medium saucepan over medium heat. Bring to boil and simmer until slightly syrupy, 8 to 10 minutes. (Liquid
should be reduced to about ½ cup.)
Remove pan from heat and let it cool 5 minutes. Mince the mint just prior to adding to the sauce. Stir in mint and pour sauce into a
bowl and cover with plastic wrap. Set aside for at least 1 hour. Serve at room temperature with lamb.
Lima Beans, Peas & Mint Stir Fry
¼
4
1
1
1
¼
6
2
cup extra-virgin olive oil
scallions, thinly sliced
cup frozen baby peas
cup frozen baby lima beans
small zucchini, cut into ½-inch dice
teaspoon crushed red pepper
salt and freshly ground pepper
romaine leaves, cut crosswise into ¼-inch ribbons
tablespoons shredded mint leaves
In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened,
about 4 minutes. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper.
Cover and cook over very low heat until barely softened, about 15 minutes. Add the lettuce and 2 tablespoons of the mint, cover and
cook until the lettuce is very tender, about 10 minutes. Spoon the vegetables onto the plates and top with the lamb chops. Garnish with
mint or rosemary sprigs and serve with mint sauce.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Candy and
Rocke’s favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do. Salt Crusted Rack of Lamb was inspired by
Chef Scott Fraser of Kasteel Franssen Restaurant in Oak Harbor and published in KCTS Chefs 2005.
Blackened Halibut with Remoulade
A creamy mayonnaise-based sauce balances the highly seasoned fish.
Remoulade Sauce:
1/3 mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon finely chopped tamed jalapeno peppers, cornichons
or dill pickle.
1 tablespoon whole grain Dijon mustard
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced
Blacken Seasoning Mix:
2
1
1/2
1/2
1/2
1/2
1/4
1/4
teaspoons paprika
teaspoon ground cumin
teaspoon salt
teaspoon sugar
teaspoon garlic powder
teaspoon dried oregano
teaspoon dried thyme
teaspoon ground red pepper
4
2
(6-ounce) halibut fillets
teaspoon canola oil
To prepare sauce, combined first 8 ingredients in a bowl. Cover &
chill.
To prepare fish, combined paprika and the next seven ingredients. Sprinkle fish evenly with the seasoning mixture. Heat oil in a large
nonstick skillet over medium-high heat. Add fish to pan; sauté 4 minutes on each side until fish flakes easily when tested with a fork.
Do not over cook. Serve with sauce.
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do. Blackened Halibut with Remoulade was inspired by
a recipe that was clipped from an unknown magazine.
Curried Salmon Cakes with Mango Salsa
1
pound skinless salmon fillet, halved crosswise
Poaching liquid
½ Cup dry white wine
¼ Cup white vinegar
1 ½ Cups water
1 Small onion, chopped (1/4 cup)
1 Stalk celery, chopped (1/2 cup)
1 Teaspoon salt
2 Teaspoons curry powder
Crab Cakes and Salsa
¼ Cup cracker meal or crushed saltines, plus more for sprinkles
8 Tablespoons tarter sauce – 1 Tablespoon for the, 1 for the salsa,
and the rest to serve with the dish.
2 Tablespoons grated peeled ginger
1 Bunch scallions, ½ finely chopped for the cakes and ½ cut at an
angle for the salsa
1 Large egg, lightly beaten
1 Red bell pepper, seeded and diced
2 Stalks celery, thinly sliced
1 Mango, peeled, pitted, and diced
Juice of 1 lime
Vegetable oil for frying
Place fish in a pot and add wine, vinegar, water, onion, celery, salt and curry. Bring to boil; reduce heat. Cover and poach 10 to 15
minutes, or till fish flakes easily when tested with a fork. Remove from heat; allow salmon to cool slightly in poaching liquid (15 to 20
minutes). Flake with fork and cool slightly.
Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm,
about 10 minutes.
Meanwhile, whisk the remaining 7 tablespoon tarter sauce and ½ teaspoon curry powder in a bowl.
In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, ¼
teaspoon salt, and pepper to taste.
Heat ¼ inch of the vegetable oil in a non-stick skillet over medium heat. Sprinkle the patties with cracker meal on both side and fry until
golden, two to three minutes per side. Drain on paper towels. Serve with mango salsa and curried tarter sauce.
We will use leftover salmon from the poached salmon 21 and add a pinch of curry to the salmon cake mixture. This also makes great
mini-cakes as an horsdeouevre. You can freeze the cakes and fry them later.
Candy J. Lee Financial Planning and Money Management offers these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and
Candy Lee’s favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do.
Grilled Salmon with Tawny Port Tarragon Sauce
Club Corp is the owner of the Columbia Tower Club and other clubs and golf courses around the US and
the world. This outstanding salmon recipe from executive chef Kevin Phebus of the University Club of
Jacksonville in Florida was feature in the Club Corp magazine and has been a favorite of ours for many
years.
Ingredients
12
ounces salmon steak (1 to 1-1⁄4 inches thick)
~
salt and pepper
1/3
cup tawny port
¼
cup firmly packed fresh tarragon leaves (no stems),
plus finely minced tarragon leaves for garnish. We
grow tarragon in our garden every year mainly for
this recipe.
1
large shallot, minced
¼
cup beef stock
½
cup cold butter, cut into 8 pieces
1
teaspoon vegetable oil
~
kosher or sea salt
Skin and bone the salmon. Cut into cubes, each approximately 1 to 1-1⁄4 inches square. Season well with
salt and pepper. Place the salmon in a nonreactive mixing bowl and add the port. Stir in the tarragon
leaves, reserving a few for garnish. Cover and marinate in the refrigerator 2 to 6 hours.
Preheat a gas grill or prepare a charcoal fire. Remove the salmon cubes from the marinade and set them
aside. Prepare the sauce while the grill heats.
Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring the mixture to a boil over
high heat, skimming off any foam that forms on the surface. Boil until the liquid is reduced to a glaze, 3 to
5 minutes. Reduce the heat to low and begin whisking in the cold butter, one piece at a time. When all the
butter is incorporated, the sauce should be smooth, medium-thick, and tan colored. Strain into a clean
saucepan and keep warm over very low heat, stirring occasionally.
To grill the salmon, dry the cubes very well. Toss with the vegetable oil to prevent sticking and place on
the grill. Cook, turning with tongs, until charred on the outside and translucent rosy-pink on the inside
(don’t overcook), about 5 minutes.
Place the salmon cubes on serving plates and sprinkle with the coarse salt. Drizzle the port sauce over
each serving. Sprinkle with a few flecks of the reserved minced tarragon and serve immediately.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy
Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Recipe courtesy of executive
chef Kevin Phebus as published in Club Corp Magazine. All rights reserved.
Broiled Salmon with Tomato Cream Sauce
We really enjoy salmon and are always looking for recipes that have unique flavors. This recipe was especially exciting
for us since it was so easy to prepare. We always keep Costco frozen salmon fillets in the freezer as well as the lima
beans and peas, so when a quick and satisfying meal is needed we turn to this recipe for fulfillment.
Preheat the broiler.
Ingredients:
1
1
2
1
2
1
2
2
¼
1
cup frozen lima beans
cup frozen peas
tablespoons unsalted butter
tablespoon chopped fresh parsley
6-ounce center-cut salmon fillets (preferably wild)
medium shallot, minced
tablespoons white wine vinegar
tablespoons tomato paste
cup heavy cream
tablespoon chopped fresh tarragon (our favorite), parsley, or dill
Kosher salt and freshly ground pepper
Combine the lima beans, 1 cup water and ½ teaspoon salt in a medium saucepan over medium heat; bring to a simmer,
then cover and cook until almost tender, about 7 minutes. Add the peas, and add pepper to taste; cover and cook until the
peas and beans are tender, about 5 or more minutes. Drain and return to the pan. Add 1 tablespoon butter and the
parsley; stir to coat.
Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until
browned on top, 5 minutes. Slide the salmon off the skin when plating.
Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent,
about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add
the heavy cream and simmer until thickened, about 2 minutes. Add water if needed to thin the sauce down. Stir in the
herbs. Drizzle over the salmon and serve with the bean mixture.
Total cook time: 30 minutes; Serves 2
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes and are not intended for redistribution. We hope you enjoy it as much as we do. Salmon with Ginger, Black Pepper and Celery Puree
Celery Puree
2 medium baking potatoes, peeled.
1 large celery root, peeled
1 cup heavy cream
4 tablespoon (1/2 stick) unsalted butter
Salt and pepper
Cut potatoes and celery root into 1” cubes – there should be
equal amounts of celery root and potatoes. Boil in salted
water until tender, about 15 minutes. Drain off water, and
return vegetables to pan. Add cream and simmer for about
15 minutes over moderate heat until thickened, stirring
occasionally to prevent sticking. Remove from heat, add
butter, and season to taste with salt and pepper. Process in
a Foley food mill or food processor until creamy but not
gluey. Hold in warming oven until sauce and salmon is
ready.
Sauce
6 tablespoons (3/4 stick) unsalted butter
1 shallot peeled and chopped
1 clove garlic, peeled and minced
1 large ripe tomato, seeded and chopped
1/2 bottle Cabernet Sauvignon
2 tablespoons balsamic vinegar
1 cup chicken stock
salt and pepper
Heat 2 tablespoons of butter in a sauté pan until foamy. Add shallot, garlic, and tomato and sauté for 5 minutes, or until shallot is
translucent. Add wine and vinegar, and continue cooking over moderate heat until reduced by half, about 15 minutes. Add chicken
stock and again reduce by half, about 10 minutes. Make sure to reduce at least by half in each of the two above steps. Cut remaining
4 tablespoons of butter into pieces and whisk into sauce until desired consistency is reached. Season to taste with salt and pepper,
and keep warm.
Salmon
4 6 to 8 oz Salmon filet (we use the flash frozen Costco Sockeye filets)
3 tablespoons finely chopped gingerroot
3 tablespoons cracked black pepper
Virgin olive oil for grilling
Take the skin off the fillets. Pat the salmon dry and season with a bit of salt. Combine ginger and black pepper on a plate (mash the
pepper and ginger root together with a mortar and pestle if available. It is worth buying a mortar and pestle for this), and have olive oil
at hand. Heat a large sauté pan and film the bottom with olive oil. Bread salmon filets with the ginger-pepper mixture. You have to
mush the pepper-ginger mixture into the salmon. Sauté salmon until medium rare, about 3 minutes per side on medium high heat. It
will not look done in the middle, but get it off the heat anyway as it will continue to cook a bit. Rarer salmon is fantastic anyway.
Baby Arugula
Toss dried baby arugula lightly with olive oil and salt and pepper. Be careful not to over salt the arugula.
Plating
Place a handful of arugula to one side of the plate, spoon celery puree to the middle and center of plate, place salmon over celery
puree and arugula and spoon the sauce over the salmon. Serve immediately
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are Candy and Rocke’s
favorite recipes. They are not meant for redistribution. We hope you enjoy them as much as we do. Salmon with Ginger, Black Pepper and Celery
Puree was inspired by a Wolfgang Puck’s Pasterio Restaurant and published in A Taste of San Francisco’s Cookbook.
Seared Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree
Emeril Lagasse’s recipes are some of our favorites
and this is no exception. They are all very complex
in flavors and ingredients and this is not exception.
We use Costco Scallops that are a real bargain.
We thaw the scallops covered in milk. The milk
draws out any fishy smell and helps remove any
residual sand. This works on any fish you wish to
defrost but is especially import for scallops. After
they are thawed we rinse them thoroughly and
massage them to make sure all the sand is
removed.
2
18
1½
¾
4
2
1
1
tablespoons olive oil
diver sea scallops or Costco scallops
teaspoons salt
teaspoon white pepper
tablespoons instant flour (recommended: Wondra)
tablespoons unsalted butter room temperature
recipe Lima Bean Puree recipe follows
recipe Garlic Bacon Wilted Arugula recipe follows
Set a 12-inch sauté pan over high heat. Add the olive oil. While the oil is getting hot, Season the
scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any
excess flour. Place the scallops in the sauté pan and sear for 2 minutes on the first side. Add
the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and
continue to cook for 1 ½to 2 minutes on the second side or until golden brown and just cooked
through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer
plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6
plates over the tops of the scallops.
Lima Bean Puree:
2
¼
1½
1½
¾
⅓
4
¼
⅛
tablespoons butter
cup minced shallots
teaspoons minced garlic
cups blanched lima beans (or frozen defrosted)
cup vegetable stock chicken stock or water
cup heavy cream
teaspoons fresh tarragon leaves
teaspoon salt
teaspoon freshly ground black pepper
In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3
minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook,
stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are. We hope you enjoy them as much as we do. Candy and Rocke’s favorite recipes. They are not meant for redistribution. Seared Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree
heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and
liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low
speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make
sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary.
Serve hot.
Yield: about 2 cups
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender,
release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until
smooth.
Garlic, Bacon Wilted Arugula:
2
2
5
¼
⅛
ounces thick-cut bacon diced
large garlic cloves thinly sliced
ounces baby arugula
teaspoon salt
teaspoon ground white pepper
Set a 10-inch sauté pan over medium heat and add the bacon. Stir occasionally until the bacon
has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and
sauté for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3
minutes. Serve immediately.
Yield: 6 serving
Candy J. Lee Financial Planning and Money Management offer them to you for your personal enjoyment. RockCandy Recipes are. We hope you enjoy them as much as we do. Candy and Rocke’s favorite recipes. They are not meant for redistribution. Pots De Crème
This thick rich chocolate dessert is very filling. Small portions
are recommended.
1
3
1/8
6
1
2
1
cup whipping cream
egg yolk
teaspoon salt
ounce package semisweet chocolate
tablespoon strong coffee
tablespoon sugar
teaspoon vanilla
Combine cream, egg yolks, salt & sugar in a saucepan and
put on low heat, stirring constantly, until mixture begins to
thicken.
Once the mixture starts to get hot watch it carefully or you will
end up with cooked eggs at the bottom of the pan. We use a
candy thermometer and when it hits 150 we know it is seconds before it thickens and another couple of
seconds it’s curdled.
Remove from heat and stir in chocolate morsels, coffee and vanilla. Continue stirring until smooth. Pour
into sherry glasses or small ceramic pots. Chill serves 6. We garnish with whipped cream, mint and or
raspberries. The same recipe will work using mint or raspberry extract for a mint-chocolate or chocolateraspberry flavor.
Cajun Bread Pudding
Break the bread into golf ball size pieces. Feed the crust to the birds in your yard. Allow to dry at least
overnight. The bread has to be very dry.
Preheat oven to 325 degrees. Melt stick of butter in 9x12 pan while oven preheats.
1
1
3
1
1
1
½
1
1
loaf stale French bread
or left over Brioche from the French Toast Recipe
quart milk
eggs beaten
tablespoon rum
tablespoon vanilla
teaspoon cinnamon to taste
teaspoon nutmeg
cup sugar
stick butter
In a large bowl mix butter, milk, eggs and spices. Mix in the
bread by hand. Pour into pan. Bake for 35 to 45 minutes or
until golden brown.
Sauce:
2 cups sugar
1 ½ sticks butter
2 eggs
Rum to taste
In a double boiler, mix the sugar and the butter together with an electric beater. Do not stop beating, when
sugar is melted continue beating and remove from heat. Slowly add eggs. Cool then add rum.
Serve sauce over bread pudding.
Bread Pudding
Rocke and I were introduced to this decadent recipe at the annual Rotary BBQ when Maelyn Ritter, the Queen Anne
Rotary President 2011-2012 brought it as her potluck contribution. Check out our award winning chili from the same
event in our RockCandy compilation cookbook. We have modified it slightly to adjust to cooking at home, but there is a
story behind this famous pudding.
Marjorie, a local Seattle restaurant, has somewhat of a “cult following” for the bread pudding. Upon pastry chef, Manda
Mangrai’s arrival in February 2005, they removed it from their regular menu so she could put her own “stamp” on this
Marjorie dessert. After experiencing somewhat of an uprising from their regular clientele, they reinstated the bread
pudding’s proper place on the menu, and it is said this is the best they’ve ever had.
Bread Pudding Ingredients:
12 oz
2
¾
½
1
¼
5
~
brioche, cut into ¾ inch cubes and toasted
(We recommend a butter or raisin brioche, which can be
found at Ballard Market, Met Market, Whole Foods, etc.)
cups heavy cream
cup half and half
cup crème fraiche
cup brown sugar, packed
tsp. salt
eggs
vanilla extract
(We recommend using 1 vanilla bean instead)
Caramel Sauce Ingredients:
1
3
1
1
4
~
cup sugar
tbsp corn syrup
stick butter
cup cream
tbsp bourbon
salt
Bread Pudding Directions:

Toast brioche cubes at 325 degrees with door open for monitoring – be sure not to burn the brioche!

While bread is toasting, mix all other ingredients until sugar dissolves.

Remove brioche cubes from oven, allow to cool, then combine with remaining bread pudding ingredients in a
small round (6”) or single loaf pan and let soak for at least an hour or better overnight (refrigerated). Bake at 325
in a water bath, cover for 1½-2 hours.
Caramel Sauce Directions:
 Melt sauce ingredients over low heat; bring to slow boil for thicker sauce and to lessen the alcohol flavor of the
bourbon.
Candy J. Lee Financial Planning and Money Management offer these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite recipes. We hope you enjoy them as much as we do. Courtesy of Food as Art Gala Cookbook (2006) by Chef Donna Moodie from Marjorie restaurant, and is not meant for redistribution. Coeur a la Crème with Raspberry Sauce
(A classic French dessert)
Coeur a la Crème with Raspberry Sauce is a
delightfully light wonderfully tasting dessert. Coeur
a la Crème means “Hearts of Cream” in French. To
make this you will need to buy special molds from
your local kitchen store or from an Internet store.
Just search for Coeur a la Crème molds. They are
heart shaped porcelain molds with holes in the
bottom so the liquid can drain out of the dessert
when it is resting in the refrigerator. They must be
made at least a day in advance. Serving these on
blue plates makes a great red, white and blue
dessert for the fourth of July.
1 package (3 oz) Crème cheese, softened
1/2
cup
extra fine sugar
1/3
cup whipping cream
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon Cooks Cookie Vanilla
Dash of salt
Ten ounce package of frozen raspberries or fresh in season
Sugar to taste
Beat the cheese and milk until blended. Using a wooden spoon gradually beat in the sugar until smooth. Mix
in the salt, lemon juice and vanilla. Beat the cream until stiff then fold into the cheese mixture.
Line the molds with a double thickness of cheese cloth and fill with the mixture. Fold the cloth over and place
molds on a dish to catch the draining liquid and chill overnight (very important to allow it to sit in the refrigerator
overnight to allow the liquids to drain out).
Cook down the raspberries adding sugar to taste. We like it more on the sweet side but with a hint of sourness
to them. Force through a sieve and cool.
This serves two using ½ cup molds, you can easily double or triple the recipe. Float the raspberry sauce on a
small plate, unwrap the top of the mold, invert onto the center.
Your mouth will thank you.
Candy J. Lee Financial Planning and Money Management offers these recipes to you for your personal enjoyment. RockCandy Recipes are Rocke Koreis and Candy Lee’s favorite
recipes.