CADS 100 RECIPES

Margherita Pizza with Hot Honey

Light sauce and parmesan base

Roma tomatoes, thinly sliced

Fresh mozzarella

Basil, torn for pizza, thinly sliced for garnish

Hot honey

1. Cook standard pizza

2. Top with basil shreds, drizzle with honey

3. Serve in bite-size squares

Radicchio-Anchovy Salad

2 TBS lemon juice

1 TBS dijon

2 tsp anchovy, chopped

3 TBS  EVOO

S&P TT

1 head radicchio leaves separated & torn

(Grated parmesan)

1. (Finely grate parmesan)

2. Mix lemon, mustard, anchovy, then whisk in EVOO, add S&P

3. Salt radicchio lightly, toss with a little dressing, adjust, (finish with parmesan)

Green Anchovy Butter

1 stick butter, room temp

4 anchovy fillets in oil

½ cup flat leaf parsley, packed

½ lemon, zested, plus 1 tsp juice

¼ tsp black pepper

1. Blend all ingredients

Grilled Asparagus with Miso and Olives

1/3 cup  + 1 TBS EVOO

TT fine sea salt

1/3 cup Castelvetrano olives

1 TBS castel brine

1.5 TBS pine nuts, crushed & finely chopped

1 TBS white miso

2 tsp lemon juice

(½ tsp dill, finely chopped)

1. Cook olives, pine nuts, EVOO 7 minutes, then whisk in miso, lemon, brine.

2. Season asparagus with EVOO and salt, grill 4 min/side. Pour sauce over, (top with dill).

Roast Tarragon-Cognac Chicken

Whole chicken

2 tsp coarse salt

6 TBS butter, softened

¾ cup tarragon, coarsely chopped

2 TBS cognac

1 tsp black pepper

1. Combine butter, tarragon, half cognac, pepper

2. Salt chicken inside and out, refrigerate

3. Oven 400 degrees

4. Rub butter combo inside chicken & under skin

5. Roast on skillet about 1 hour (165 degree inside thigh), turn off oven

6. Bird to stove top, add cognac, baste

7. Bird back to still warm oven, rest 10 min. before carving

Basque Cheesecake

11 oz granulated sugar

29 oz cream cheese, room temp

>1/4 tsp salt

4 eggs

13 oz heavy cream

>2 oz flour

1. Rack in center of oven, heat to 400

2. Grease 9” springform, line w/parchment

3. Cream the sugar and cream cheese, add salt and mix, add eggs 1 by 1, beat in cream, mix flour on low

4. Pour into pan, bake until dark brown/burnt (50-60 min.)

5. Cool, de-pan, serve at room temp.

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