<![CDATA[NBC New York - Open House - Recipe Revamp with Sara Gore]]>Copyright 2019http://www.nbcnewyork.com/blogs/open-houseen-usTue, 22 Oct 2019 05:00:28 -0400Tue, 22 Oct 2019 05:00:28 -0400NBC Local Integrated Media<![CDATA[Recipe Revamp: Try Sara Gore's Coconut Cake Filled Egg with Mango Yoke Recipe]]>486286971Fri, 22 Jun 2018 15:20:11 -0400https://media.nbcnewyork.com/images/213*120/EFLK3356_RecipeRevamp_Ep2_ThiagoSilva_WEB.jpg

Coconut Lime Olive Oil Cake

2 C flour

2 tsp baking powder

½ tsp fine sea salt

¾ C unsalted butter, melted

½ C Olive Oil

½ C coconut milk

Zest of 1 lime

2 T lime juice

1 ½ tsp coconut extract

1 tsp vanilla extract

4 large eggs

3/4 C sugar

½ C Light Karo syrup

1 ½ C sweetened flaked coconut

Preheat oven to 350 degrees. Butter and flour a 13x9 in pan. (quick tip: you could also use Pam baking spray)

In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.

In another bowl mix together butter, olive oil, coconut milk, lime juice and zest, and extracts and set aside.

In the bowl of an electric mixer with paddle attachment whip up the eggs, sugar, and Karo syrup until mixture is pale and thickened about 2-3 minutes. On low speed alternate adding flour and wet ingredients beginning and ending with flour. Wipe down bowl as necessary. Mix in coconut until just combined. Pour into prepared pan. Bake for about 20-25 minutes or until golden brown around the edges and toothpick comes out (almost) clean. I like it to be super moist and I don’t want to overbake it.  Let it cool for 10 minutes before removing from pan.



White Chocolate “Eggs”:

6 water balloons

18 oz white chocolate or white candy melts (this will be plenty but I think a thick coat and full bowl make dipping easier)

vegetable oil for brushing balloons

Blow up water balloons to the size of the egg you want. Wash balloon and spray or brush with a little canola oil. Wipe off excess with paper towel so it’s not so much that the chocolate won’t stick to balloon.

Melt white chocolate or white candy melts in a microwaveable bowl at 30 second intervals, mixing in between. Be careful not to overheat or your chocolate will burn and the consistency will get grainy and wonky.  Once smooth dip balloon in chocolate and place on a parchment lined sheet tray. Allow to cool and set. (Will set much quicker if you cool them in the fridge). When ready to use you pop the balloon and slowly and carefully peel balloon out of the shell. Because of the oil….it should come right out.


2 C shredded sweetened coconut

1 egg shite

Pinch of sugar

Pinch of salt

Mix together all ingredients and form into a nest. Toast nests on a sheet tray lined with parchment at 350 degrees about 10 minutes or until golden brown. Set aside

Mango puree:

1 ripe mango (or frozen mango chunks, thawed a bit)

2 T lime juice

2 T sugar

1 T grand marnier (optional)

Puree all ingredients. Set aside in fridge until ready to use.

For finishing:

Extra Coconut milk to moisten crumbled cake (optional)

Mango Sorbet

Limes (zest to garnish-optional)

Coconut Chips

Blackberries to garnish

Passionfruit pulp

To serve:

Place a coconut nest on a dessert plate and top your nest with your white chocolate egg. Fill your egg about halfway up or more depending on how you like it with crumbled coconut cake. (for extra moist coconutty cake you can crumble the cake in a separate bowl and mix in a little more leftover coconut milk before filling the egg with it.)

Pour in a layer of mango puree. Top with a rounded “yoke” of mango sorbet. Drizzle with a little leftover white chocolate. Top with toasted coconut chips and a little lime zest. Place a couple blackberries on the nest if you want a little color. Crack that egg and enjoy!

<![CDATA[This Week On Recipe Revamp]]>486059581Wed, 20 Jun 2018 16:10:43 -0400https://media.nbcnewyork.com/images/213*120/RECIPE_REVAMP_THIAGO_PROMO_15_WEB.jpg]]><![CDATA[Recipe Revamp: Try Sara Gore's Chicken "Agnolotti" Recipe]]>485388381Fri, 15 Jun 2018 21:09:50 -0400https://media.nbcnewyork.com/images/214*120/Screen+Shot+2018-06-13+at+3.18.38+PM.png

Total Prep & COOK TIME:

Sara Gore’s Chicken Agnolotti with a Quick Faux Pho



3-4 cloves garlic, minced

2 tsp grated ginger

3 T scallions, green parts sliced thin

½ C finely shredded carrot (using small holes on box grater)

1 tsp sriracha (or more depending on taste)

2 T fish sauce

1 lb ground chicken

2 tsp soy sauce

24 wonton skins


Olive oil

1 medium onion

2 T ginger, chopped

Pinch of kosher salt

1 tsp sugar

1 T fish sauce

48 oz beef broth or chicken stock

1 bay leaf

¼ tsp five spice

For serving:

Thai basil or cilantro

Bean sprouts

Lime wedges


In a heavy bottom stockpot over medium heat add olive oil just to coat the bottom of the pot. Add onions, ginger, pinch of salt and sugar and let onions caramelize for about 20 minutes, stirring often. You want them to be very tender and a nice caramel brown color. While onions are cooking, mix and shape your agnolotti.

In a large mixing bowl mix all filling ingredients up for the wonton skins. Spread 6 wonton skins out onto a large cutting board. Using a small spoon, scoop out about a teaspoon and a half of mixture out onto the middle of each skin. Set a small bowl of water to the side for moistening edges. Dip your finger in the water and run around three edges of each skin. Leaving the edge closest/horizontal to you dry. One at a time, fold far edge toward you over the dry edge closest to you. Gently press the filling to evenly spread out into the rectangle of the skin and seal the edges so they all match up. You can crimp with a fork if you like. Finish with remaining five on the board and transfer to a parchment lined sheet tray. Repeat with remaining wontons. You will have filling left over. You can make more dumplings or make into chicken sliders (which I made for the kids with the leftovers). 

Return to your pot and once the onions are caramelized add your fish sauce, beef broth, bay leaf, and five spice. Let that come to a boil and allow to simmer. The longer you simmer the more deep in color and flavor it will be, but it will still be delicious if you don't have lots of time. When you are ready to eat add your agnolotti, turn up the heat a bit and place "dumplings" into the broth and let them cook until they float to the top. Once they are floating they are ready to go. 

Add some bean sprouts and Thai basil to a wide shallow bowl. Top with dumplings. Ladle some broth over the top and give a little squeeze of lime juice. Serve right away.

<![CDATA[Recipe Revamp Preview]]>485296171Wed, 13 Jun 2018 17:23:38 -0400https://media.nbcnewyork.com/images/206*120/Screen+Shot+2018-06-12+at+5.53.27+PM.png]]><![CDATA[Salted Caramel Pretzel Monkey Bread]]>381823281Tue, 12 Jun 2018 17:56:27 -0400https://media.nbcnewyork.com/images/213*120/Screen+Shot+2018-06-12+at+5.56.27+PM.png

Monkey Bread

2 cans Pillsbury biscuits

2/3 cup salted caramel* (homemade or store bought)

½ cup pretzel crumble*

1/3 cup sugar

1 Tbsp. cinnamon

room temp butter for greasing pan

flour for dusting pan 

Very generously butter a nonstick bundt pan. Dust lightly with flour and shake off excess.

Open biscuits and line up on a cutting board. Using a pizza cutter cut all biscuits into quarters. Place sugar and cinnamon in a gallon Ziploc bag. Shake it up. Add half of the biscuit pieces to the bag and shake to coat. Leave excess in bag to coat the remaining half.

Sprinkle a little of the pretzel crumb into the bottom of the coated bundt pan. Add 1st half of coated biscuit quarters to pan. Top with more pretzel crumb. Drizzle with 1/3 of the salted caramel. Mix remaining half of biscuits in the cinnamon sugar Ziploc bag and add to bundt pan. Add another layer of pretzel mix and caramel (saving some of both to coat the top with once its baked.) Bake in 350 degree oven for 28 – 30 minutes or until golden brown and cooked through. Let cool 10 minutes. Invert onto a serving platter. If it gets stuck loosen sides with a small rubber spatula. If you loose any pieces…just replace like a puzzle. Top with more caramel and lastly the rest of the pretzel crumble. Dig in. It’s best eaten right away! (It can be rewarmed and eaten later… if you have any left)

*Salted Caramel

2 cups sugar

1 stick butter, cut into 5 or 6 pieces

1 cup heavy cream

1 Tbsp. Fleur de sel (I use Maldon Sea Salt)

In a saucepan over medium heat, melt sugar. Leave to melt. If necessary wipe sides down with a wet pastry brush to wipe down any crystallization, but try to resist the stir. Once melted and developed into a nice caramel brown color turn down the heat and drop in the pats of butter. Whisk to combine. It will bubble so step back and be careful. Turn off the heat. Once melted add your heavy cream (Preferably not cold) and whisk. Lastly add your salt. Set aside to cool. This can be made ahead and will keep for 2 weeks in the fridge. You will not need this much…I just love it so much. You will want more for other uses! Hello? Ice cream?? You could always cut it down by half if you don’t want extra caramel lying around.

*Pretzel crumb

½ cup Ground pretzel

3 Tbsp. butter, melted

2 Tbsp. sugar

2 tsp flour

Preheat oven to 350. Combine all ingredients in a bowl or food processor and spread evenly on a parchment lined baking sheet. Toast for 5 minutes at 350 degrees. Set aside.

<![CDATA[Cranberry Orange Cream Scones]]>379003121Wed, 11 May 2016 12:43:13 -0400https://media.nbcnewyork.com/images/215*120/Screen+Shot+2016-05-11+at+12.32.34+PM.png

2 cups flour

1/3 cup sugar

1 Tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 stick butter, frozen

½ cup cranberries

¼ cup sour cream

2 Tbsp. heavy cream

1 Tbsp. Grand Marnier or orange extract (or vanilla extract as last resort)

1 egg

Zest of 1 orange

1 Tbsp. orange juice

2 Tbsp. cream

2 Tbsp. coarse sugar

Preheat oven to 400 degrees.

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Using the large holes on a box grater grate the whole stick of butter into the dry ingredients. Mix together with your clean dry hands until mixture resembles a very coarse meal. Add cranberries and mix in.

In a separate bowl whisk together your sour cream, heavy cream, Grand Marnier, egg, zest, and juice.

Pour wet ingredients into dry ingredients and mix with a fork until it starts to come together. You do not want to over mix at this point. Using your hands you can start to push the mixture against the sides until you form a ball. Transfer mixture to a lightly floured surface and form into a 7-8 in round disk that’s at least an inch thick. Brush surface with heavy cream and sprinkle with a couple tablespoons of coarse sugar. Cut into 6 or 8 triangles depending on the size of the scones you want.

Transfer scones on a parchment lined sheet tray. Bake in 400-degree oven for 16-18 minutes or until golden brown.

*Serve with butter and a mix of equal parts mascarpone cheese and orange marmalade. Delicious!!

<![CDATA[Everything Breakfast Eggroll]]>377198801Tue, 26 Apr 2016 20:25:40 -0400https://media.nbcnewyork.com/images/213*120/Screen+Shot+2016-04-26+at+8.23.32+PM.png

6 slices bacon

1 cup shredded cheese (colby, jack, or cheddar work well)

1lb package frozen hash brown shredded potatoes

7 eggs

¼ cup chopped chives

¼ cup everything seasoning

1 egg white

6 eggroll wrappers

*If you can’t find everything seasoning just mix equal parts of as many of the following ingredients that you can find: black sesame seeds, toasted sesame seeds, poppy seeds, dried onion flakes, and dried garlic.

Preheat oven to 400 degrees. Place bacon slices in a single layer on a baking sheet lined with parchment paper and bake for 15-18 minutes. Transfer to a paper towel-lined plate. Set aside some of the bacon grease. (You’ll thank me later.)

In a large nonstick sauté pan over medium high heat add 2 Tbsp. of the reserved bacon grease. When hot, add your shredded potatoes. Season with salt, pepper, and a heaping tablespoon or two of everything seasoning and mix well. Cook several minutes until crispy and browned mixing and flipping a couple of times throughout. This should take about 10 – 15 minutes. If they get dry at any point you can add a little drizzle of olive oil to help them crisp up.

Whisk together 7 whole eggs and season with a little salt and pepper. In another nonstick pan over medium high heat add another Tbsp. of the reserved bacon grease and add your eggs. As they begin to set, using a rubber spatula starting from the outer edges gently push the eggs toward the center and allow uncooked eggs to fill back in the empty spaces. Continue to do this until you get a fluffy mound of soft set eggs. Fold in your cheese and chives.

Whisk egg white with a Tbsp. of water. Lay out your eggroll skin in a diamond shape with corners facing toward and away from you. Brush egg wash around the perimeter of the skin. Place a couple Tbsp. hash browns in the center forming a log from the left to right corners leaving about an 1½ in from edges. Top with ¾ of a slice of bacon (the length of the hash browns.) Top with egg mixture. To seal, fold the bottom tip away from you over the filling and tuck to keep roll tight, but be careful not to tear. Then fold up the left and right sides into the center. Continue to roll away from you until the roll is closed. Continue with remaining eggrolls.

Line a sheet tray with parchment paper. Place egg rolls onto sheet tray. Brush all with egg white wash and sprinkle each generously with everything season. Bake at 400 degrees for 15 minutes. Enjoy!

<![CDATA[Baby Brie & Brown Sugar Pear Pies]]>374955291Thu, 07 Apr 2016 17:20:11 -0400https://media.nbcnewyork.com/images/215*120/Screen+Shot+2016-04-07+at+5.16.45+PM.png

2 Tbsp. Butter
2 pears, diced small
¼ cup brown sugar
1 tsp. vanilla
¼ cup pecans, chopped
zest of 1 lemon
6oz brie
2 pie crusts
1 egg
coarse sugar, for sprinkling 

Preheat oven to 375.  In a large sauté pan, melt butter and add pears, brown sugar, vanilla, and pecans and sauté until soft and starting to brown. Hit it with the lemon zest and turn off heat.

Unroll pie crust and smooth over with a rolling pin. Using a round metal cutter or an inverted glass or clean and dry can with lid removed, cut out circles. Reroll leftover dough and cut again using up all the dough. You should be able to get 12 circles (depending on size of can). Repeat with remaining crust giving you 24 circles total which will yield a dozen pies.

Place 12 circles on a parchment line sheet tray spaced evenly apart. Top each of the circles with a ¼ in thick square of brie to fit your circle leaving at least ¼ to ½ in border. Top with a Tbsp. of filling. Cover with another pastry circle and press down sides. Crimp with a fork to seal. Cut little slits in the tops of the pies.

In a small bowl whisk egg with about a Tbsp. of water. Brush egg wash on all pies and sprinkle with coarse sugar.

Bake at 375 for 12 minutes or until nice and golden brown. Remove from oven and enjoy warm or cold. 

<![CDATA[Easy Cinnamon Buns]]>374191701Thu, 31 Mar 2016 18:16:25 -0400https://media.nbcnewyork.com/images/200*120/Cinnamon+Buns.jpg

1 sheet puff pastry
3 Tbsp. butter
2 tsp. cinnamon
¾  cup brown sugar
½ cup raisins
½ cup walnuts

1 cup confectioners sugar
2 Tbsp. milk
1 tsp. vanilla
Preheat oven to 400.

Unfold one sheet of puff pastry onto clean work surface sprinkled with flour. Roll lightly to help seal seams. Brush with melted butter and sprinkle evenly with cinnamon, brown sugar, raisins, and walnuts. Roll up and cut into 6- 8 even pieces. Place cut side up onto parchment lined baking sheet. Alternatively you can place cut side up into a pie plate and bake that way. Then you can pull them apart once finished. Whichever you prefer. Bake for 15 minutes at 400 degrees.
While the buns are in the oven make your glaze. In a small mixing bowl with confectioners sugar, add your milk and vanilla and whisk until smooth. Once buns have cooled a bit, drizzle as much glaze as you like! Enjoy!

<![CDATA[Blood Orange Marmalade Crostini]]>374189001Thu, 31 Mar 2016 18:17:38 -0400https://media.nbcnewyork.com/images/214*120/Blood+Orange+Ricotta+Crostini.jpg

3 blood oranges
1 lemon (preferably meyer lemon)
2 cups fresh cranberries
2 ½ cups sugar
1 cup water
1 cup pomegranate juice
1 baguette, sliced into about ¼ in slices
olive oil for brushing
¾ cup fresh ricotta
½ cup chopped pistachios
honey for drizzling
Wash rinds of oranges and lemons well.  Slice thin and cut slices into quarters.
In a medium saucepan, cook oranges, lemon, cranberries, sugar, water, and pomegranate juice over medium – med high heat. Cook  for 30 minutes stirring every so often. Allow to cool. You will definitely have leftover marmalade for toast or biscuits. I’ve even cooked it into a sauce for pork. Its really yummy.

Preheat oven to 375.
Brush baguette slices with olive oil and season with a little salt.  Toast in 375 degree oven for 5-7 minutes or until just slightly browned.
To serve: Top each baguette with some fresh ricotta. Dollop with some blood orange marmalade. Sprinkle with pistachios and drizzle with honey.  

<![CDATA[Sweet Corn & Blueberry Pancakes]]>374187351Thu, 31 Mar 2016 18:18:24 -0400https://media.nbcnewyork.com/images/214*120/Blueberry+Corn+Cakes.jpg

1 ½ cup flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 egg
1 cup milk
3 Tbsp. butter, melted
3 ears corn (about 1 cup)
1 cup fresh blueberries
Extra butter for frying pancakes
Maple Syrup
Grate fresh raw corn using a box or hand grater into a bowl until you reach the cob. Set aside. In a large bowl whisk together the flour, baking powder, salt, and sugar. Make a well in the center and add the egg, milk, and melted butter. Whisk that in the center of the well and then slowly incorporate into the dry ingredients without overworking. Using a rubber spatula fold in the corn and the blueberries.

Melt a tablespoon or so of butter in a nonstick pan over medium high heat and using a ¼ C measuring cup drop equal amounts of batter into the pan. Flip pancakes once when bubbles start to form in the surface of the cake. Cook another couple of minutes on second side until pancakes are just brown and a little crispy on the edges. Repeat with remaining batter and serve with maple syrup. Enjoy!

<![CDATA[Pumpkin French Toast]]>374185471Thu, 31 Mar 2016 18:19:36 -0400https://media.nbcnewyork.com/images/251*120/french+toast3.jpg

½ cup pumpkin
½ cup cream cheese, room temp
1/3 cup brown sugar
1  tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
3 eggs
2 Tbsp. orange juice (optional)
1/3 cup milk
pinch of cinnamon
1 tsp. vanilla
4-6 slices of bread 
¼ cup chopped pecans, optional garnish
1-2 banana, sliced (optional)

In a medium bowl mix together the cream cheese, pumpkin, cinnamon, nutmeg, brown sugar, and vanilla. In a separate shallow bowl mix together eggs, milk, cinnamon and vanilla.

Spread slice of bread with filling and top with another piece to make a sandwich. Place sandwich in egg mixture and allow to coat. Turn sandwich over to cover both sides.

In a medium sauté pan over medium high heat melt a small pat of butter. Place sandwich in pan and turn heat to medium. Cook until browned. Turn over sandwich and repeat on other side. Repeat with however mane sandwiches you would like.

Cut off crusts if desired and slice in half from corner to corner and drizzle with syrup. Serve with sliced bananas and sprinkle with chopped pecans if desired.

<![CDATA[Butternut Squash & Goat Cheese Quiche]]>373582371Thu, 31 Mar 2016 18:20:35 -0400https://media.nbcnewyork.com/images/214*120/Screen+Shot+2016-03-25+at+4.11.10+PM.png

1 butternut squash, peeled, diced
1 onion, sliced into ¼ in half-moons
4 slices bacon
3oz goat cheese
2 tsp. fresh thyme
1 whole-wheat piecrust in disposable pan
4 eggs
1 Cup milk or half and half
Salt and pepper
Prepping your fillings ahead to make this a great dish that takes minimal time the day of.
Preheat oven to 425.

Dice peeled squash into 3/4 in chunks. Drizzle with olive oil. Season with salt, pepper, and fresh thyme. Spread into a single layer on a baking sheet with parchment or a silicone-baking mat and roast for 30-40 minutes tossing halfway through. You will need about 1 ½ Cups roasted squash for this recipe.

While that's roasting cut an onion in half from end to end. Peel and slice into thin, ¼ in. half-moons. In a large sauté pan over medium high heat sauté onions in a couple tablespoons of olive oil. Season with salt, pepper, and a pinch of sugar and continue stirring until they are a nice caramel color. Use ¼ cup caramelized onions for this quiche.

Cook four slices of bacon until crisp. Transfer to a paper towel lined tray. Once cooled ...crumble. Everything to this point can be done a day ahead. 
In a large glass measuring cup measure your milk and add your eggs, salt, pepper, and fresh thyme and mix well. 

Now time to fill. Use a whole-wheat piecrust then layer 1/2 your squash, goat cheese, onions, and bacon and repeat with remaining half so you see everything at the top. This is a hearty quiche! Then fill with egg and milk mixture. I place my pie plate on a sheet tray just to make it easier to handle without breaking your crust and in case there is any spillage going in.
Bake in 375-degree oven for about 35-40 minutes or until taught in the center and cooked all the way through. Let rest for 10 minutes before serving. 

<![CDATA[No Bake Quinoa Apricot & Pistachio Granola Bars]]>371844932Fri, 11 Mar 2016 19:55:14 -0400https://media.nbcnewyork.com/images/212*120/Screen+Shot+2016-03-11+at+6.55.59+PM.png


Prep Time:15 min

1 ½ cup oats
½ cup quinoa
30 dates
¼ cup honey
¼ cup peanut butter
1/3 cup almonds, sliced
1/3 cup pistachios, chopped
½ cup apricots, diced
½ cup coconut, unsweetened chips or shredded
½ tsp. sea salt
1 tsp. vanilla
1 tsp. almond extract

Preheat oven to 350 degrees. Place oats and quinoa evenly spread onto a sheet tray and toast for 15 minutes.

In a food processor, puree dates until a ball forms. In a small bowl heat peanut butter and honey in microwave a couple minutes and mix well.  In a large mixing bowl add toasted oats and quinoa, dates, honey peanut butter mixture, and all remaining ingredients.

Mix together well and transfer to a parchment lined 8x8 in square baking pan. Spread out as evenly as possible. Place another piece of parchment on top and press firmly to form an even surface. Cover and chill for at least an hour. Remove from pan and cut into bars. Enjoy as is or dip the bars in melted chocolate for an added treat. Store in an airtight container or Ziploc bag and keep in fridge to maintain freshness. You are going to love these!

<![CDATA[World's Best Sandwich]]>367273461Wed, 02 Mar 2016 17:46:05 -0400https://media.nbcnewyork.com/images/214*120/Screen+Shot+2016-02-01+at+12.27.18+PM.png

Prep:10 min


4 slices Tuscan Bread
¼ cup mayonnaise
6 slices tomato
6-8 slices bacon
2 eggs
4 slices butter lettuce
4 slices Monterey jack
salt and pepper

Cook bacon according to your liking in the oven or in a sauté pan on the stove. Remove from pan and transfer to paper towel lined tray to help crisp up and drain off extra grease. Pop your toast in the toaster. Smear one slice with Mayo and the other with 2 slices Monterey jack cheese. Broil the slice with Monterey jack to melt.

Crack egg in sauté pan with a little butter or oil. Cook until whites are opaque and yolk begins to set. Again, cook to your liking. You can also place sauté pan under a broiler to finish cooking. Start assembling your sandwich while the egg is cooking. Start with your mayo slice and add 3 tomatoes. Season with salt and pepper. Layer with 2 pieces lettuce, bacon, and egg. Top with your Monterey Jack toast and slice sandwich in half. Enjoy right away

<![CDATA[Lemon Blueberry Danish]]>370321491Wed, 02 Mar 2016 17:47:27 -0400https://media.nbcnewyork.com/images/214*120/Screen+Shot+2016-02-26+at+5.58.27+PM.png




1 puff pastry sheet
½ cup lemon curd
6 oz cream cheese, room temp
¼ cup confectioners sugar
1 tsp. vanilla extract
1 tsp. almond extract
6 oz blueberries
¼ cup almonds, sliced
1 egg, beaten
2 Tbsp. coarse sugar
Preheat oven to 400.
In a medium bowl whip together the lemon curd, cream cheese, confectioners sugar, and extracts. In a separate bowl dust a little flour and confectioners sugar on the washed and dried blueberries to coat.

Lay puff pastry on a silicone-baking mat and roll out slightly to seal seams. Spread filling lengthwise down the puff pastry.  Top with blueberries. Cut 2 in. Slices in the puff pastry about 1 ½ - 2 in apart down both sides of the filling. Take one piece at a time interchanging the pieces as if braiding the danish.  In a small bowl whisk egg with a tablespoon of water. Brush egg wash on pastry. Sprinkle with almonds and coarse sugar.
Bake at 400 for 20 minutes. Allow to cool before cutting 1 ½ -2 in wide slices. Its delicious warm or cold!

<![CDATA[Pastrami Reuben Hash]]>365350531Tue, 26 Jan 2016 12:39:49 -0400https://media.nbcnewyork.com/images/214*120/Pastrami+and+Hash.jpg

Prep:15 min
Cook:30 min

2 Tbsp. butter
Glug of olive oil
1/2 red onion, diced
3 cups potatoes, 1/2 in. dice
1 tsp. smoked paprika
1 tsp. caraway seeds
1/4 lb. pastrami, cut into thin strips
1/2 cup sauerkraut
4 slices Swiss cheese, cut into thin strips 
parsley, chopped
egg optional

Heat oil and 2 tablespoons of butter in a large sauté pan over medium high heat. Add onions and cook until soft and translucent. Add potatoes to pan and season with salt, pepper, and paprika. Cook until soft and browned, about 15 minutes depending on size of the dice, stirring and tossing often. Add pastrami to season the potatoes. Cook a couple minutes then add chopped parsley. Toss. Turn off heat on stove. 

Set oven to Broil. Top hash with as much sauerkraut as you like and then follow with a good amount of Swiss cheese. Broil until cheese is melted and starting to brown. Remove from oven. 

Heat a sauté pan over medium high heat and melt a tablespoon of butter. Crack desired amount of eggs into pan without overcrowding, then season with salt and pepper. When they start to sizzle and bubble, flip with spatula. Turn off the heat.

Garnish hash with chopped parsley and top with an egg. Enjoy right away while your yoke is still runny!

<![CDATA[One Bowl Salted Caramel Banana Bread]]>365350131Tue, 26 Jan 2016 12:48:12 -0400https://media.nbcnewyork.com/images/215*120/One+Bowl+Banana+Bread.jpg

Prep:10 min
Cook:50 min

3 mashed bananas
1/3 cup melted butter
½ cup sugar
½ cup brown sugar
1 egg, beaten
2 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
½ tsp. baking powder
1 ½ cups flour
¼ cup salted caramel
½ cup chopped pecans
Fleur de sel for top


Preheat oven to 350. In a large bowl mash the bananas and mix in the melted butter until fully combined. Add in the sugars, egg, and vanilla and mix until combined. Sprinkle salt, baking soda, and baking powder over mixture. Stir until just combined and gently stir in flour. Mix in pecans. Pour mixture into loaf pan buttered and floured or sprayed with Pam baking spray. Drizzle the salted caramel sauce over the filled pan and swirl in with a knife. Sprinkle with a little fleur de sel. Bake for 50min testing with a toothpick. Loaf is done when toothpick comes out clean. Some crumbs can come off, but you don’t want to see raw dough.
Slice and enjoy! Serve alone or with Greek yogurt and fruit.


<![CDATA[Pumpkin Pop-Tarts]]>365349731Wed, 27 Jan 2016 12:09:56 -0400https://media.nbcnewyork.com/images/215*120/pumpkin+pop+tart+final.jpeg

Prep:10 min
Cook:15 min

¾ cup pumpkin, canned
¾ cup cream cheese, room temp
1 tsp. cinnamon
¼ tsp. nutmeg
½ cup brown sugar
1 tsp. vanilla
pinch of salt
chopped pecans (optional)
1 egg, separated

1 cup confectioners sugar
2 Tbsp. milk
1 tsp. vanilla
2 Tbsp. maple syrup
food coloring optional
1 pkg 2 pie crusts
Preheat oven to 425 degrees. 

Separate the egg yolk from the white. Whisk whites and set aside to brush on top of the pastry. In a medium bowl mix together the cream cheese, pumpkin, cinnamon, nutmeg, brown sugar, vanilla, salt, and egg yolk. Either fill a pastry bag or Ziploc bag with the filling to make piping easier.  

Cut a store bought pie crust into a large square. Cut lengthwise into two pieces. Fill bottom halves with filling and fold top over onto filling and seal all edges. Crimp edges with a fork. Repeat this with other crust. Brush pop tarts with egg whites. Bake at 425 for 15 minutes or until golden brown. Cool before glazing.  

Whisk together glaze ingredients. For a thicker glaze just adjust by adding more powdered sugar. Tint with whatever colors you would like. Decorate to your hearts content or leave it simple with glaze. Enjoy.

<![CDATA[ Baby Greek Quiche]]>365349101Tue, 26 Jan 2016 13:00:20 -0400https://media.nbcnewyork.com/images/213*120/GREEK+QUICHE.jpg

Prep:20 min
Cook:18 min

1 pie crust
2 eggs
3/4 cup half & half
½ tsp. salt
½ tsp. pepper
1 cup of mushrooms
1 cup of spinach
½ cup of feta
½ cup of chives

Preheat over to 400. Roll out pie crust. Cut rounds to fit your muffin tin. Put rounds into muffin tin (spray non stick if necessary) in a measuring cup, mix eggs, half & half, salt & pepper. Using a whisk, whisk to mix. In muffin tin, lay mushrooms, spinach and feta. Pour egg batter into tins. Top with Chives. Bake at 400 for 18 minutes. Eat fresh or freeze for later!

<![CDATA[Breakfast Strata with Challah]]>365160811Wed, 27 Jan 2016 12:11:33 -0400https://media.nbcnewyork.com/images/214*120/Breakfast+Casserole.png

Prep:20 min
Cook:18 min


1/2 lb challah, cut into 1in cubes
2 cups milk
6 eggs
1 Tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. thyme
2 cups fontina, shredded
8oz wild mushrooms, sliced and sauteed
1 cup chopped baby kale
3/4 lb sweet italian sausage with parley and provolone, casing removed
1 onion, sliced into 1/4 in half moons
2 1/2 qt baking dish

In a hot large nonstick pan over medium high heat, cook mushrooms with a little olive oil, salt and pepper until soft and browning. Remove mushrooms from pan and set aside. In same pan add sausage (that has been removed from the casing) and cook while continuing to break up with a wooden spoon until browned. Remove from pan and set aside. Still using the same pan, not wiped out, cook onions in the drippings from the sausage. Sprinkle with a little salt and pepper and a pinch of sugar if you like. Cook onions, wiping down sides of pan and stirring often with a wooden spoon until caramelized.

In a mixing bowl whisk together the eggs, milk, mustard, salt, pepper, and thyme. Butter a 2 1/2 QT casserole dish and fill bottom with a layer of the bread cubes, then layer with sausage, mushrooms, onions, kale, and cheese. Repeat with remaining ingredients and top all with the egg milk mixture. cover and refrigerate for a minimum of 6 hours to overnight. 

<![CDATA[Peaches & Cream Buttermilk Waffles]]>365159421Wed, 27 Jan 2016 12:13:00 -0400https://media.nbcnewyork.com/images/197*120/Peaches+Cream+Waffles.png




10 min


15 min
2 cups all purpose flour
3 1/2 tsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
2 large eggs
4 Tbsp. unsalted butter, melted
1 2/3 cups buttermilk
1 Tbsp. vanilla
Unsalted butter, topping Maple Syrup
3 peaches, pitted and sliced
Chopped pecans

Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
In a clean bowl, beat the eggs. Add the buttermilk, vanilla, and melted butter and beat to combine. Fold the wet ingredients into the dry ingredients. Let sit for a few minutes. (Batter can be made ahead, covered, and refrigerated for up to a week.) Lightly oil the sliced peaches and grill in a hot grill pan or outside on a grill until you get some nice grill marks. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Top waffle with grilled peaches, mascarpone, maple syrup or honey, and pecans.

<![CDATA[Open Faced Apple Fritters]]>365158641Wed, 27 Jan 2016 12:13:58 -0400https://media.nbcnewyork.com/images/227*120/Open+Faced+Apple+Fritter.png




8-10 min


10 min

1 pkg prepared pizza dough
2 apples, peeled, cored, sliced
2 tsp. butter
2 tsp. brown sugar
1 tsp. cinnamon
Oil for frying
Optional toppings:

Confectioner’s sugar for dusting

In a saute pan melt the butter and add the sliced apples, cinnamon, and brown sugar. Saute until sugar is melted and apples are soft. Remove from heat. If you wanted a little more sauce you could add a touch of cream or brandy, (or both)!

Divide the dough into 4 – 6 balls depending on the size fritters you want. Work out into disks. Fry in a large saute pan with about an inch of oil over medium high heat or if you have a thermometer at about 350-360 degrees. Turn once after bottom side is a nice golden brown and brown the other side. Transfer to a paper towel lined tray. At this point you could just dust them with powdered sugar and call it a day or top with your apple topping, pecans, and then the powdered sugar. Best when eaten fresh, but can be reheated in the oven!

<![CDATA[The Perfect Brunch Salad]]>365057161Wed, 27 Jan 2016 12:14:44 -0400https://media.nbcnewyork.com/images/214*120/Perfect+Brunch+Salad.jpg




6-8 min


5 min

The Perfect Vinaigrette:
1 tsp. dijon
1 Tbsp. shallot chopped
1 Tbsp. raw agave or honey
½ tsp .salt
¼ cup white wine vinegar
½ cup olive oil
2-3 cranks of pepper
2-3 thick slices banana bread, cut into cubes
1 glug of olive oil
mixed greens
sliced strawberries
cubed feta cheese
toasted sliced almonds
mint (optional garnish)
bb croutons

In a medium bowl whisk together all ingredients except the oil until fully combined. Then slowly drizzle in the oil while whisking allowing to emulsify. Pour into a sealed jar and set aside. Can be refrigerated for a week or so. Let sit at room temperature after its been in the fridge.

In a sauté pan over medium high heat, add a glug of oil and cubed banana bread. Toss cubes and season with a little salt and pepper. Cook over medium high heat, tossing often, for 4-5 minutes or until browned on all sides. Set aside.

In a large salad bowl layer your salad with as much greens, strawberries, feta, blueberries, and almonds as you desire. Top with banana bread croutons, mint if you like, and dress with your dressing. Enjoy!


<![CDATA[South Of The Border Benedict]]>365027551Tue, 26 Jan 2016 13:23:16 -0400https://media.nbcnewyork.com/images/213*120/South+of+the+Border+Benedict.jpg




15 min


10 min

Green Chili Hollandaise
3 egg yolks
zest of lemon
1 Tbsp. lemon juice
¼ tsp salt
2-3 cranks of pepper
1 stick melted butter
¼ cup chopped green chilies
1 pinch of cayenne pepper
Small Pan of cornbread, homemade or store bought
1 avocado, sliced and drizzled with lemon juice
optional garnish:
chorizo, diced and browned


In a blender or with an immersion blender, zip together the egg yolks, salt, pepper, lemon zest, and juice until light and frothy. Add hot melted butter into the blender in small additions to temper the eggs. By adding a small amount at a time, you won’t run the risk of scrambling them. Once it’s all added pour into a bowl and stir in the green chilies and cayenne.  Add a little more lemon juice, salt, and pepper to your liking.  

Cornbread “cake”: Cut a loaf of store bought cornbread into 3-4 in rounds or squares. Brown on both sides in a sauté pan with butter.

How to poach egg:

Add a couple tablespoons white vinegar and a teaspoon of salt to medium size pot of simmering water. Crack eggs into little bowls. Gently slide eggs one at a time into pot without overcrowding. Simmer for 4-5 minutes and remove with a slotted spoon. Best to serve these right away so I poach my egg last.

Now for the easy part, assemble.

Place browned cornbread in center of plate. Top with 3 slices avocado, poached egg, and hollandaise. Garnish with chorizo and cilantro if desired.


<![CDATA[Blueberry Muffins W/ Meyer Lemon Ricotta Cream Filling]]>365003241Wed, 13 Jan 2016 13:23:58 -0400https://media.nbcnewyork.com/images/214*120/Blueberry+Muffins.png

  Blueberry Muffins W/ Meyer Lemon Ricotta Cream Filling


1 ½ cups flour

¾ cup sugar, plus a few tablespoons more for dusting

½ tsp. salt

2 tsp. baking powder

1 cup milk

½ cup melted butter, cooled

1 Tbsp. meyer lemon juice

Zest of 1 meyer lemon

1 tsp. vanilla

1 tsp. almond

*Meyer Lemon Ricotta Cream (recipe below)


Preheat oven to 400.

Mix together dry ingredients with a whisk in a large bowl. In a 2 cups or larger glass measuring cup mix together wet ingredients with the same whisk. Pour wet into dry and mix until blended. Over mixing makes for tough muffins!

Line baking cups with paper liners or grease and flour.  Pam baking spray works well too. This will make 6 jumbo muffins or 12 standard muffins. Fill cups evenly and sprinkle each with about a teaspoon of sugar.  Bake about 20-22 minutes. I like for my toothpick to have some crumbs on it when I check it. If you wait until its totally clean, they are usually over baked. You can leave as is or fill with Light Meyer Lemon Cream.


*Meyer Lemon Ricotta Cream

¾ cups part skim ricotta

1 Tbsp. Meyer Lemon juice

Zest of 1 lemon

¼ cup confectioner’s sugar

Capful of almond extract
¾ cups cool whip


In a mini food processor whip together all ingredients except the cool whip for about 15 seconds until light and smooth. Transfer to a medium bowl and fold in the cool whip. Cut a little core out of the muffin and using a piping bag or Ziploc bag, fill muffin and make a swirl on top. Top with a little more zest if desired. These will keep filled and piped overnight if you want to do day before you are going to serve. Otherwise, you can fill morning of. Enjoy!