Prime RibMakes 6 Servings
Preparation: 1 hour 25 minutes , Cook Time: 2 hour 35 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 1
I suggest letting your butcher do the prep work for this cut of meat, such as trimming and removing the bones, which
will make this dish a breeze to prepare.
Dovetailing Tip: Make sure to season the prime rib the night before so it has plenty of time to soak up the flavors.
1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)
1) Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
2) An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
3) Meanwhile, preheat the oven to 400°F.
4) Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat
and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the
fat starts to render.
5) Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the
smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan
to the oven.
6) Cook for 30 minutes and then baste the roast again.
7) Reduce the heat to 350°F and cook until the meat is medium rare (an internal temperature of 125°F to 130°F),
about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will
continue to cook while resting.
8) Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime
rib to the desired thickness and garnish with the arugula and olive oil.
Source: foodnetwork.com
Maple Mashed Sweet PotatoesMakes 6 Servings
Preparation: 20 minutes , Cook Time: 60 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 1
Perk up sweet potatoes with maple syrup, butter and orange zest. It's an easy way to upgrade a classic dish for the
holidays.
Dovetailing Tip: Cut up 2 additional sweet potatoes into 1\2 inch rounds and refrigerate until day 3 for Vegetable
Tarte Tatin.
3 pounds sweet potatoes
3 tablespoons unsalted butter
3 tablespoons pure maple syrup
1/2 teaspoon grated orange zest
kosher salt and freshly ground black pepper
1) Preheat the oven to 400°F. Pierce the sweet potatoes 2 or 3 times with a fork. Put on a baking sheet and roast until
very tender and a knife easily pierces through the center, 45 to 60 minutes.
2) Let the potatoes cool slightly and then halve lengthwise. Holding the sweet potatoes with a potholder or towel,
scoop out the insides and discard the skins. Pass the potatoes through a food mill or ricer into a large bowl.
3) Heat the butter, maple syrup and zest in a small skillet over medium heat until the butter is melted. Pour over the
potatoes and stir to combine evenly. Season with salt and pepper.
Source: foodnetwork.com
Roasted Celery Root and CarrotsMakes 6 Servings
Preparation: 10 minutes , Cook Time: 45 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 1
This paprika-spiced side dish makes an easy addition to any holiday menu.
3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley
1) Place a rimmed baking sheet on the bottom oven rack and preheat to 425°F.
2) Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a
bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on
another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
3) Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon
paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
4) After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more
minutes. Toss with the carrots and parsley.
Source: foodnetwork.com
Sticky Toffee PuddingMakes 10 Servings
Preparation: 15 minutes , Cook Time: 1 hour
25-12-2020 Cook'n Club Meal Plans
Meal Plan 1
For the final act in your holiday meal, whip up this gooey cake made with sweet rum-soaked dates and generously
topped with toffee sauce.
1 1/2 cups brown sugar
1/2 cup brandy
heavy cream, whipped, for topping, optional
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated
3 sticks butter
1) Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
2) For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce
to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid
cool, and then purée the dates with their liquid in a food processor. Reserve.
3) Sift together the flour, baking powder, cinnamon and salt.
4) Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat
the butter and sugar together until they are a hom*ogeneous mixture. Beat in the eggs one at a time. Gently mix in the
flour mixture in thirds over a low speed. Stir in the date purée.
5) Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.
6) For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water
in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a
sauce consistency, about 15 minutes.
7) To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or
chopstick, poke holes in the pudding about every inch or so.
8) Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
9) Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Source: foodnetwork.com
*******************************************************************************************************************************************************
Lemon Pasta with Roasted ShrimpMakes 6 Servings
Preparation: 17 minutes , Cook Time: 8 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 2
Serve this lemony shrimp pasta for your Christmas Eve dinner. Roast the shrimp to maximize their flavor.
2 pounds (17 to 21 count) shrimp, peeled and deveined
olive oil
kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
zest and juice of 2 lemon
1) Preheat the oven to 400°F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2
teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked
through.
2) Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente,
about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted
butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the
reserved cooking liquid. Add the shrimp and serve hot.
Source: foodnetwork.com
Smashed New Potatoes with Peas, Lemon, and Pearl
OnionsMakes 4 Servings
Preparation: 5 minutes , Cook Time: 30 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 2
These smashed potatoes are topped with sautéed pearl onions, peas and lemon.
1 1/2 to 2 pounds red bliss potatoes
kosher salt and freshly ground black pepper
extra-virgin olive oil
3 tablespoons unsalted butter
1 (10-ounce) box frozen pearl onion, defrosted
pinch sugar
splash freshly squeezed lemon juice
5 slices lemon
2 (10-ounce) boxes frozen peas, defrosted
1 lemon, zested
kosher salt and freshly-ground black pepper
1/4 cup roughly chopped flat-leaf parsley
2 heaping tablespoons roughly chopped fresh dill
1 bunch watercress, stems trimmed just above the rubber band
1) Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut
them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into
the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and
roughly crush them. Drizzle with olive oil and season with salt and pepper.
2) Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add
the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper.
Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and
taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
Source: foodnetwork.com
Buttermilk RollsMakes 12 Servings
Preparation: 30 minutes , Cook Time: 15 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 2
Buttermilk isn’t just for biscuits. It adds makes yeast-risen rolls tender and delicious too!
Dovetailing Tip: Make an extra batch of rolls today to save for day 5 instead of making Parker House Rolls.
1 cup buttermilk
3 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon sugar
1/4 teaspoon baking soda
1 (.25 ounce) package dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
1) Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to
lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the
yeast mixture into the buttermilk mixture.
2) Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the
dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30
minutes.
3) Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange
the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2
hours.
4) Preheat the oven to 425°F.
5) Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm.
Source: foodnetwork.com
Triple Ginger SouffléMakes 4 Servings
Preparation: 25 minutes , Cook Time: 20 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 2
This sweet-and-spicy soufflé makes an elegant addition to a holiday brunch table. The recipe takes its name from the
three types of ginger it requires: ground, crystallized and fresh.
6 tablespoons unsalted butter, plus more for greasing, at room temperature
1/2 cup plus 3 tablespoons sugar
1/3 cup all-purpose flour
1 cup whole milk, at room temperature
1/2 cup whipping cream
1 tablespoon ground ginger
6 large eggs, separated, at room temperature
1/3 cup finely chopped crystallized ginger
1 2-inch piece fresh ginger, peeled and finely grated
1/8 teaspoon cream of tartar
edible gold dust*
1) Place an oven rack in the lower third of the oven. Preheat the oven to 450°F. Butter the soufflé dish. Grease the
bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
2) In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour
and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick
and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add
the egg yolks, one at a time, whisking well after each addition. Stir in the crystallized and fresh ginger.
3) In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms
stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter
into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and
golden, 20 to 25 minutes.
4) Using a pastry brush, brush the top of the soufflé with edible gold dust and serve immediately.
Source: foodnetwork.com
*******************************************************************************************************************************************************
PorchettaMakes 12 Servings
Preparation: 1 hour , Cook Time: 3 hours 30 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 3
If there are leftovers, porchetta makes awesome sandwiches - hot or cold - and holds up well for days in the fridge.
8 ounces pancetta, finely chopped
10 cloves garlic, minced
grated zest of 3 lemon
grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
leaves from 4 sprigs fresh rosemary, chopped
kosher salt
2 tablespoons red pepper flakes
2 tablespoons rinsed capers, chopped
1 10-to-12-pound skin-on boneless fresh ham, butterflied
1) Preheat the oven to 350°F.
2) Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in
by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly
blended.
3) Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in
a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham
over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen
twine. Season the skin lightly with salt.
4) Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
5) Increase the oven temperature to 400°F and roast until the pork reaches an internal temperature of 170°F and the
skin is nice and crisp, about 1 hour, 30 minutes.
6) Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.
Source: foodnetwork.com
Cauliflower-Goat Cheese GratinMakes 6 Servings
Preparation: 15 minutes , Cook Time: 30 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 3
Three cheeses, including goat, Monterey Jack and Parmesan, make up Bobby's creamy cauliflower gratin.
1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound monterey jack cheese, coarsely grated
2 cups grated parmesan
6 ounces goat cheese, cut into small pieces
salt and freshly ground pepper
1) Preheat oven to 400°F.
2) Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper.
Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the
oven and let rest for 10 minutes before serving.
Source: foodnetwork.com
Vegetable Tarte TatinMakes 8 Servings
Preparation: 40 minutes , Cook Time: 1 hour 10 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 3
This beautiful side dish is a little out of the ordinary, but it's sure to be a hit at Christmas dinner.
Dovetailing Tip: Use the sweet potatoes you cut on one day for today's recipe.
2 medium yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces mozzarella, grated (about 1 cup)
1 8.5 ounces sheet frozen puff pastry, thawed
all-purpose flour, for dusting
1) Preheat the oven to 400°F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and
1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let
cool slightly.
2) Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook,
swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each
salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle
the sage and oregano on top.
3) Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic
over the roasted vegetables; sprinkle evenly with the mozzarella.
4) Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with
a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce
the oven temperature to 350°F and continue baking until the dough is cooked through, 15 to 20 more minutes.
5) Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any
vegetables that stick to the dish, if necessary.
Source: foodnetwork.com
Ricotta Orange Pound Cake with StrawberriesMakes 6 Servings
Preparation: 10 minutes , Cook Time: 45 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 3
Homemade pound cake is so sweet, light and fluffy that all it needs is a simple strawberry topping - no need for an
icing or glaze.
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons amaretto
powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes
1) Preheat the oven to 350°F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour,
baking powder, and salt. Stir to combine.
2) Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With
the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the
dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50
minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh
sieve, dust the cooled cake with powdered sugar.
3) Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar.
Let sit until the juices have pooled around the strawberries.
4) To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Source: foodnetwork.com
*******************************************************************************************************************************************************
Pasta SaladMakes 8 Servings
Preparation: 20 minutes , Cook Time: 35 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 4
Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing,
we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into
the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.
kosher salt
2 heads broccoli (about 1 1/2 pounds), cut into florets
1 pound mezze rigatoni or other short tubular pasta
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups baby spinach
1/2 cup freshly grated parmesan (about 1 ounce)
1/4 cup almonds
1/4 cup packed fresh basil leaves
juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh chives, plus more for serving
2 roasted red peppers, drained and sliced (about 1 1/2 cups)
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
8 ounces small mozzarella balls (or pearls)
2 tablespoons white wine vinegar
1) Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the
boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge
into the cold water to stop the cooking. Let sit until cool, then drain and set aside.
2) Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain
in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and
refrigerate until cooled completely, about 10 minutes.
3) Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon
juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the
reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well
combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to
serve, up to 4 hours.
Source: foodnetwork.com
Creamed Spinach with Crispy CheeseMakes 4 Servings
Preparation: 20 minutes , Cook Time: 35 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 4
This recipe takes creamed spinach to the next level with a few dashes of hot sauce and a crispy cheese topping.
2 tablespoons unsalted butter
1 medium onion, finely chopped
kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 tablespoons heavy cream
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup grated white cheddar
juice from 1/2 lemon
hot sauce, to taste
3/4 cup grated parmesan
1) Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until
the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour
until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the
sauce is thick and there are no lumps, about 5 minutes.
2) Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the
creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through
and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and
pepper. Turn to the lowest setting.
3) Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-
tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large
enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to
carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top
of the creamed spinach.
Source: foodnetwork.com
Christmas Tree Pesto BreadsticksMakes 8 Servings
Preparation: 25 minutes , Cook Time: 20 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 4
This is a centerpiece fit for a celebratory gathering. This recipe added extra pine nuts and reduced the olive oil a bit
to make a chunky pesto that spreads easily but does not melt out in the oven. Any mozzarella bits sticking out of the
"branche"s become golden brown and crunchy.
2 cups firmly packed fresh basil leaves
1/3 cup pine nuts, toasted
2 small cloves garlic
kosher salt and freshly ground black pepper
1/4 cup plus 1 teaspoon olive oil
1 cup shredded whole-milk mozzarella (about 4 ounces)
1/2 cup whole-milk ricotta cheese
1/3 cup grated pecorino cheese (about 1 ounce)
1 (13.8 ounce) tube refrigerated pizza dough
1) Position an oven rack in the lower third of the oven and preheat to 375°F. Line an upside-down baking sheet with
parchment and set aside.
2) Add the basil, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor and pulse until
coarsely chopped. With the motor running, drizzle in 1/4 cup of the olive oil until incorporated. The pesto should be
slightly chunky, not smooth.
3) Combine the mozzarella, ricotta, pecorino, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Add the
pesto to the cheese mixture and stir to combine.
4) Roll out the pizza dough into a 12-by-15-inch rectangle. Using a pizza cutter, cut the dough into 1 large and 2
small triangles; one of the 12-inch sides will be the base of the large triangle with the 2 small triangles on either side.
Combine the 15-inch sides of the 2 small triangles to create a large triangle on the prepared baking sheet, tugging
and pressing down on the dough as needed to shape it. This will be the base of the tree.
5) Leaving a 1/4-inch border around the perimeter of the triangle, spread the pesto and cheese mixture evenly to
cover the base. Cover it with the remaining large triangle, tugging the dough as needed to fit over the base. Seal the
1/4-inch border by firmly pressing the top edge down onto the bottom.
6) Leaving a 1-inch "trunk" down the middle of the tree intact, use a sharp knife to cut horizontal lines, about 1 1/2
inches apart, from the middle "trunk" to each edge, making "branches." Twist each "branch" to reveal the layers of
cheese and pesto. The shorter ones will twist once or twice. The longer ones will twist three or four times.
7) Bake until golden brown, 20 to 25 minutes. Lightly brush with the remaining 1 teaspoon olive oil. Serve warm.
Source: foodnetwork.com
Hot Buttered Rum CakeMakes 12 Servings
Preparation: 20 minutes , Cook Time: 35 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 4
This cozy cake features all the same flavors as your favorite winter co*cktail. Though the title may say “hot,” it's
equally delicious when served cold.
nonstick cooking spray, for the pan
1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter
1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum
1) For the cake: Position an oven rack in the middle of the oven and preheat to 325°F.
2) Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
3) Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
4) Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until
light and fluffy.
5) Add the dry ingredients and mix until combined. (It will look like crumb topping.)
6) Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
7) Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is
important. The batter has a high ratio of liquid and will be thin almost like a thick crêpe batter, but if you add the
liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
8) Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when
inserted, 50 to 60 minutes.
9) Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a
wooden skewer.
10) For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and
1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes.
Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
11) Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly
pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
12) Invert the cake back onto a cake plate and serve at room temperature.
13) You can also serve this cake cold. I know it's called hot buttered rum cake but I LOVE this cake when it's cold.
Source: foodnetwork.com
*******************************************************************************************************************************************************
Posole RojoMakes 6 Servings
Preparation: 1 hour 10 minutes , Cook Time: 4 hours 10 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 5
For something different this Christmas, try this traditional Mexican stew, made with pork shoulder, red chiles and
white hominy.
3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably mexican)
1 bay leaf
3 (15-ounce) cans white hominy, drained and rinsed
diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping
1) Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in
a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft,
about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and
1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through
with a rubber spatula; discard the solids.
2) Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or
pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped
garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add
the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
3) Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile
sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and
cook, turning the pork a few times, until tender, about 3 hours.
4) Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.
Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or
broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
Source: foodnetwork.com
Roasted Acorn Squash AgrodolceMakes 6 Servings
Preparation: 25 minutes , Cook Time: 40 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 5
This recipe turns simple roasted squash into an extra-special side dish with the addition of fried sage leaves and a
sweet and nutty mascarpone cheese sauce.
vegetable oil, for frying
15 fresh sage leaves
pinch of kosher salt
2 large acorn squash
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
kosher salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup apple cider vinegar
2 tablespoons sugar
1/4 cup mascarpone cheese
1/4 cup smoked almonds
1) For the fried sage leaves: Heat a small saucepan with 1 inch oil over medium-high heat. Test the oil by touching
the tip of a sage leaf in the oil; if it bubbles, the oil is ready for frying. Fry the leaves, 3 to 4 at a time, until the
bubbles subside and the leaves become crisp. Drain on a paper-towel-lined plate and sprinkle with salt.
2) For the squash: Preheat the oven to 450°F.
3) Using a chef's knife, cut off a small amount off the top and bottom of each squash. Set the squash, cut-side down,
and cut in half. Using a large spoon, scoop out and discard the seeds. Cut each half into 5 wedges and place them
in a large bowl. Add the olive oil, cayenne, cinnamon and 1 teaspoon salt. Toss with your hands to coat well, then
transfer the squash to a rimmed baking sheet. Bake, flipping halfway through, until golden brown and fork tender,
35 minutes.
4) Place the butter in a small skillet and melt over medium heat until the foam subsides and the solids begin to
smell nutty and turn brown, 3 to 4 minutes. Allow the butter to cool for 2 minutes. In a small bowl, whisk together
the vinegar and sugar until the sugar is dissolved, then whisk in the brown butter, using a rubber spatula to get all
the brown bits out of the pan. Season with 1/2 teaspoon salt. Lay the squash on a serving platter and spoon the
vinaigrette over. Dollop with the mascarpone and sprinkle with the almonds and fried sage.
Source: foodnetwork.com
Parker House RollsMakes 24 Servings
Preparation: 50 minutes , Cook Time: 20 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 5
These classic rolls are easy to make at home with these step-by-step instructions. You can even make the dough
ahead and freeze until you are ready to bake them.
Dovetailing Tip: Instead of making a new batch of Parker House Rolls, serve the extra rolls from day 2.
1 (1/4-ounce) package active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
1) Bloom the yeast.
2) Measure out 1/2 cup warm water and check the temperature: It should be between 110°F and 120°F (comfortable
bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1
minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare
the dough.
3) Make the dough.
4) Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until
blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix
until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
5) Let it rise.
6) Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm
place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
7) Shape the dough.
8) Preheat the oven to 375°F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and
turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4
inch thick (don't use a rolling pin).
9) Cut the dough.
10) With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise
into 12 strips.
11) Shape the dough.
12) One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then
tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows.
(If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
13) Bake the rolls.
14) Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes
at 325°F, then 10 minutes at 375°F.) Remove from the oven and brush with softened butter. Sprinkle with salt and
serve immediately.
Source: foodnetwork.com
Gingerbread People in Gingerbread Hot Chocolate TubsMakes 6 Servings
Preparation: 35 minutes , Cook Time: 30 minutes
25-12-2020 Cook'n Club Meal Plans
Meal Plan 5
Give your gingerbread people a story this year. Frost on bathing suits and let them swim in cups of hot cocoa.
Gingerbread People:
2 cups all-purpose flour, plus more for dusting (see cook's note)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/2 stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
food coloring, as desired
8 gumdrops
Hot Chocolate:
6 cups milk
1/4 cup dutch-process cocoa powder
1/4 cup granulated sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
7 ounces good-quality milk chocolate, chopped
whipped cream, for serving
mini marshmallows, for serving
1) For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking
powder and salt in a medium bowl until well blended.
2) Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing
speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses
until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a
little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well
incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic
wrap. Refrigerate at least two hours and up to overnight.
3) Position 2 racks in the top and bottom thirds of the oven and preheat to 350°F. Line 2 baking sheets with
parchment paper. Keeping the other disk refrigerated, roll one disk to an 1/8-inch thickness on a well-floured
surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent
sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch
gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the
extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1
inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth
dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away
with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the
mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the
cookies to firm them, about 15 minutes.
4) Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180
degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes.
Repeat the process with the remaining dough.
5) Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The
cookies will continue to firm as they cool.
6) Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with
a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and
bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the
frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the
icing into bowls and color as desired.
7) Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to
decorate the cookies, piping on bathing suits and sunglasses.
8) Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand
of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature,
at least 1 hour.
9) For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice
in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are
dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped
chocolate a little at a time until smooth.
10) To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the
rim. Add whipped cream and marshmallows as bubbles in the hot tubs.
Source: foodnetwork.com
