Lavalife Inc.

 

 

Artichoke guacamole is best served as a condiment, scooped onto crostini or grilled chicken, steak, or salmon.

 

MAKES ABOUT 1½ CUPS

 

6 large fresh, frozen, or canned artichoke bottoms, including stem except for ½ inch

½ small red onion, finely chopped

1 large beefsteak tomato, chopped

2 tablespoons fresh lemon juice (about ½ lemon)

3 tablespoons extra-virgin olive oil

1 teaspoon toasted sesame oil

1/3 cup chopped scallions

3 tablespoons chopped fresh cilantro leaves

1 teaspoon kosher salt

½ teaspoon black pepper

 

Place the artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.   When they are cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt and pepper and gently mash with a fork.

 

Copyright: Todd English

MAKES 2 PIZZAS

 

It has been said, the simplest things are the most difficult to do well.

 

When assembling this pizza, be very careful that no basil oil gets on your peel; it’s a horror to get off.

 

2 pizza rounds

Cornmeal for sprinkling

½ teaspoon minced garlic

2 pinches kosher salt

2 pinches black pepper

¼ cup basil oil*

6 ounces fresh mozzarella cheese, thinly sliced

2 yellow tomatoes, sliced

2 tablespoons freshly grated Parmesan cheese

2 tablespoons chopped fresh basil or parsley leaves, for garnish

 

One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees. Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with ¼ teaspoon minced garlic and 1 pinch each salt and pepper. Be sure to leave an outer lip of 1 inch all the way around. Evenly distribute 2 tablespoons Basil oil on the pizza. Top with 3 ounces mozzarella cheese and 1 tomato and sprinkle with 1½ teaspoons Parmesan cheese.  Shake the paddle lightly and side the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices.  Serve immediately, garnished with 1½ tablespoons Parmesan cheese and 1 tablespoon basil or parsley. Repeat with the remaining dough.

 

*A pizza or baking pan may be used instead of a baking stone.

 

 

Copyright: Todd English

 

 

1 cup buttermilk

2 large eggs, beaten

3 tablespoons chopped fresh mint leaves

¼ cup fresh bread crumbs or 3 tablespoons all-purpose flour and

1 tablespoon stone-ground yellow cornmeal

½ cup olive oil

24 oysters, freshly shucked (see above)

 

Beat the buttermilk, eggs, and mint together in a small bowl. Place the breadcrumbs in another bowl.

 

Place a large skillet over medium-high heat and when it is hot, add the oil. When the oil is very hot, dip the oysters, a few at a time, in the egg mixture and then in the bread crumbs and gently place in the oil. Fry the oysters in batches, making sure the oil is hot prior to each addition, until they are golden brown, about 1½ minutes per side. Drain well on paper towels. Serve immediately.

 

36 6/8 size shrimp (large)

12 cloves garlic peeled

3 cups olive oil

¼ cup fresh oregano

¼ cup fresh cilantro

3 whole jalepenos

 

Puree all ingredients into a marinade. Pour over shrimp and refrigerate for 2 hours

 

2 heads iceberg lettuce

4 tsp extra virgin olive oil

2 tsp lemon juice

salt and pepper to taste

 

Finely shred the lettuce and toss with oil, lemon juice, salt and pepper.

 

 

12 flour tortillas

extra virgin olive oil to taste

salt and pepper to taste

 

Sprinkle tortillas with oil, salt and pepper. Grill 1 minute on each side.

 

2 large heirloom tomatoes

extra virgin olive oil to taste

salt and pepper to taste

 

Finely dice the tomatoes and toss with oil, salt and pepper

 

Cook shrimp 3 minutes per side. Assemble tortillas with 3 shrimp each, shredded lettuce, diced tomato, guacamole.

 

Copyright: Todd English

 

 

Crabmeat is one of the most underrated tastes and textures to come out of the water. Delicate, interesting, and elegant—I love it even more than lobster. When I can resist eating all the crabmeat straight out of the container, my favorite preparation in crab cakes, particularly in the spring and early summer, when the Jonah crabs first come out of Maine’s icy waters. When you cut into these, you should see big, tender, sweet, succulent pieces of crabmeat. Serve them on a bed of simple greens.

 

 

Place the crabmeat, sour cream, mustard, scallions, chervil, egg, salt, pepper, and bread crumbs in a large bowl and toss lightly to combine. Do not overmix.  Place a large skillet over medium-high heat and when it is hot, add the oil. Gently place the patties in the skillet and cook until they are golden brown, about 5 minutes on each side. Serve immediately.

 

Copyright: Todd English

 

 

 

 

The Toll House Cookie was just made the official cookie of the Commonwealth of Massachusetts. Never one to leave well enough alone, I’ve added a few new twists to this old classic.

 

MAKES FORTY-EIGHT 2-INCH COOKIES

 

 

Preheat the oven to 325 degrees.

 

Cream the butter and sugars just until the big lumps disappear. Add the egg, egg yolk, and vanilla and mix until just incorporated, being careful not to overbeat. Dissolve the espresso powder, is desired, in the hot water in a small glass and add to the butter mixture.   Add the oats, flour, baking powder, baking soda, and salt and mix well, being sure to stir from the bottom. Stir in the chips and, if desired, the nuts.   Drop large tablespoons of dough onto an ungreased cookie sheet. Bake until the cookies are brown on the edges but still soft in the middle, about 12 minutes. Cool the cookie sheet between batches.  When cooled, store in an airtight container up to 5 to 6 days.  

 

Copyright: Todd English