Cooked

Cut all the vegetables into a salad bowl, make the vinagrette mix together. Make Tuna Salad, and scoop on the site of the bowl.

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

1. In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. 

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.)

For the chowder:

1. Dice up your bacon and cook in a large heavy soup pot over med-high heat until fat has rendered and bacon is crisp. Remove bacon from pan with slotted spoon to paper towel.
2. There should be about 2-3 tbsp rendered bacon fat in the bottom of your pot. If there is less, add a bit of vegetable or olive oil to top it up. Turn heat down to low-medium. Add the diced onion and celery and cook until translucent, 4-5 minutes Add in sweet potato, stir and cover. Cook for 6-7 minutes or until sweet potato is starting to soften. Add thyme and spices and cook for 1 minute or until fragrant. Add in flour and cook, stirring constantly,for another minute. Pour in stock and milk and bring to a gentle simmer, whisking constantly. It should start to thicken. Pour in the corn kernels. Simmer for 8-10 minutes or until it’s thick and creamy. If it’s too thick, add in some more milk or stock to thin it out. Taste for seasoning and add more salt if needed.

For the shrimp:

1. While soup simmers and thickens, toss your peeled and de-veined shrimp with the spices. Let rest for 2 minutes. Add vegetable oil to a pan over med-high heat and cook shrimp, one layer at a time, for 2-3 minutes on each side until cooked through and starting to curl and turn golden brown.
2. At this point, you can leave shrimp whole to top the soup or cut into bite-sized chunks and toss into soup. Top with bacon bits, fresh ground pepper and thyme leaves. Ladle into mugs and enjoy!

1. Preheat oven to 275°F. Arrange bread cubes on a baking sheet and bake until completely dried, about 45 minutes, then transfer to a large bowl.
2. Increase oven temperature to 350°F.
3. Heat a large skillet on medium heat. Add butter and chorizo, and cook until sausage is crisp and fat is reddish/orange.
4. Stir in paprika, rosemary, and onions, then cook until onions turn translucent. Stir in garlic and olives and cook for one minute until fragrant.
5. Add stock and saffron. Stir to combine, then bring mixture to a simmer.
6. Let cook for five minutes at a bare simmer for flavors to meld.
7. Add salt and sugar as needed. Remove rosemary.
8. Pour broth mixture over bread cubes in mixing bowl and toss with a spatula until well combined.
9. Transfer mixture to a 9 by 13 baking dish, lightly distributing evenly; do not pack down.
10. Bake for 30 minutes or until top is well browned but center is still moist.

1. Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners.
2. With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
3. In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
4. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and shortening together until creamy. Add the sugar, vanilla, and almond extract and beat until fluffy. Scrape down the sides and add the egg and mix.
5. Reduce the speed to low and add the flour mixture alternating with the ice water. Scrape down the sides and bottom and mix for 20 seconds longer to make sure everything is combined. Pour batter into a large bowl and clean out mixing bowl well.
6. With your whisk attachment and clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold into the batter.
7. Divide batter evenly among the cupcake tins filling each 2/3 full. Bake for 20-25 minutes, rotating the pans halfway through bake time. Cupcakes are done when a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before turning out to cool completely.
8. Make the icing: In a medium saucepan, whisk the flour, sugar, and matcha powder together. Add the milk and cream and cook over medium heat, stirring often, until the mixture comes to a boil and has thickened. This takes about 20 minutes from start to finish – make sure to stir often in the last 5 minutes.
9. Strain the mixture through a fine mesh sieve into the bowl of your electric mixture. Beat on high until cool (This is the first time I have made this technique work for me. I let the flour cool a bit in the pan before adding it to the mixing bowl and then mixed for a good 30 minutes without touching it. Patience young grasshopper). Reduce speak to low and add the butter; mix until thoroughly combined. Increase the speed to high and beat until light and fluffy. Mix in the vanilla and mix.
10. Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.

Make the meringue:

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
2. Fill a medium pot with an inch or so of water and bring to a boil. Use a clean whisk or rubber spatula to stir together the egg whites and sugar in a clean large stainless steel bowl. Once the water reaches a boil, turn off the heat and set the bowl of egg whites over the hot water, so the water isn’t touching the bowl’s bottom, and stir constantly until the sugar has completely dissolved and the mixture is white, frothy and no longer grainy, about 8 minutes.
3. Remove the bowl. Use a whisk, hand-held electric mixer or stand mixer fitted with a whisk attachment to beat the egg whites on high to very stiff, shiny peaks, 4 to 5 minutes. Gently fold in the lemon zest.
4. Spoon the mixture into 4 equal mounds on the lined baking sheet. Bake the meringue until it’s dry and crunchy on the outside but still soft and chewy inside, about 6 hours. Let it cool.

Make the whipped cream:

1. Combine the cream and sugar in a large bowl. Use a knife to scrape the seeds of the vanilla bean into the bowl; discard the pod. Use a whisk or hand-held electric mixer to whip the cream to semi-stiff peaks. Cover and refrigerate until ready to use.

Make the strawberries:

1. Combine the strawberries, vodka, lemon zest, lemon juice, balsamic vinegar, salt and black pepper in a large bowl. Use a knife to scrape the seeds of the vanilla bean into the bowl, and add 1 tablespoon of the sugar. Stir gently but thoroughly. Give a taste. You might need more sugar if your strawberries aren’t that sweet.
2. Cover the bowl with plastic wrap and pop it in the fridge. Let the mixture chill for at least 30 minutes (with the occasional stir) and up to an hour. The longer it sits, the more flavor the vodka will extract from the berries.

Make the Eton Mess:

1. Crumble the meringues into a large mixing bowl; you should have a combination of small crumbles, medium pieces and large chunks. Add the whipped cream and stir gently just until the meringue pieces are coated. Add about three-quarters of the strawberries and their liquid and stir very gently just until the berries are well distributed but you still see streaks of red in the white cream.
2. Carefully scoop the mixture into a large serving bowl, scatter the remaining strawberries on top, and drizzle on the rest of the liquid. Serve right away.

1. Combine all ingredients in a tightly sealable container.
2. Seal tightly and store in a cool, dry place.

1. Place 8 oz. chocolate in a Bain Marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Add in crushed chocolate wafers. Pour chocolate wafer mixture onto parchment-lined pan, then using an offset spatula spread chocolate until smooth. Transfer pan to freezer to chill for about 3-5 minutes or until melted chocolate becomes solid.
2. Place remaining semi-sweet chocolate and heavy cream in a Bain Marie or in a heat-proof bowl above simmering water. Let chocolate and heavy cream heat on low and stir until chocolate is melted and combined with heavy cream. Add in Peppermint Kahlua, stir to combine. Place truffle mixture in refrigerator for about 20 minutes or until truffle mixture resembles thick cake mix (homemade – not box cake mix, which is never thick). Remove truffle mixture and pour it over the chocolate layer. Return pan to refrigerator and let chill for another 20 minutes.
3. Place 8 oz. white chocolate in a Bain Marie or in a heat-proof bowl above simmering water. Heat on low until white chocolate is melted. Pour melted white chocolate over truffle layer, then using an offset spatula, spread chocolate until smooth. Sprinkle Peppermint Andes candy on top of white chocolate. Let bark stand at room temperature for 1-2 minutes. Then score the white chocolate with a knife for easy cutting and to prevent cracks while cutting. Set aside bark for another 5-8 minutes to set (white chocolate can set without being refrigerated). Cut and serve.

1. Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
2. Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
3. Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
4. Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
5. As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.
6. For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)
7. Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

Notes

If you don’t wish to use buttermilk, you can replace it with regular milk and nix the baking soda (keeping the baking powder). I like to get the toppings ready first because they take so little time to bake, you don’t want to be scrambling to have something to dip them in.[br]Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill as I did or you won’t get as great domes on them.