Curried bean and corn salad

I am not really a savory chef, really more of a pastry one. So this is complicated at all.

1/2 cup Cannellini Beans
1/2 cup corn
1/2 red pepper diced
1 cup lettuce
2 tablespoons white wine vinegar
2 tablespoons curry powder, divided
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

1. Curry beans and corn by heating them in a little water with 1 tablespoon mild curry powder
2. Add to lettuce and pepper.
3. Blend last 5 ingredients in blender, adding vinegar white blender is on to make a vinaigrette.
6. Toss salad and dressing.

Swiss-wich

Since Switzerland is historically divided into various French, German and Italian regions, it is no wonder that each country's cuisine has had its influence. Here I mix up ingredients from all counties and put it on typical Swiss bread.

2 slices Zopf Swiss braided bread

6 slices Mortadella lunch meat

2 tablespoons German whole grain mustard

2 lunch slices French raclette cheese

1. Preheat oven to 180 C/ 350 F.

2. Make two sandwiches: bread >spread> meat>cheese

3. Place on baking sheet on the top rack of the oven for 5 minutes.

White pizza

I really shouldn't admit this, but I really do hate rolling dough out. I'll make it, because i don't have to get all sticky, since I make it in the stand mixer. But, when it comes to flouring the dough and your hands and making sure there's enough flour or else everything else will get sticky, I'd rather pass. Especially when I flour way too much and the counter is about an inch high in flour and I have to spend 5 hours cleaning.

2 garlic cloves
1 shallot
5 slices of Provolone
1 handful of fresh basil
1 pizza crust
4 slices prosciutto
1 handful spinach
1/3 cup Ricotta
Italian seasoning blend

1. Preheat oven to 450 F and smear cornmeal on your pizza stone.
2. Chop your garlic and shallots and sprinkle on crust with Italian seasoning.
3. Lay fresh basil on top, then provolone, then smear Ricotta, than prosciutto.
4. Bake 7 mins.
5. Layer spinach.
6. Bake 3 mins.

Mojito twist

5 sprigs of thyme

1teaspoon sugar

2 teaspoons key lime juice

1 oz. spiced rum

Tonic water

1. Place thyme, sugar and lime juice in a glass and muddle. 

2. Top with rum and tonic water. 

Stuffed Cornish Hen

So, Matt's putting his apartment together and guess what we have. A. PROFESSIONAL. TABLETOP. YAY!!!!

Active time: 15 minutes

Total time: 1 hr 45 min

Servings: 2 half hens


1 Cornish hen
2 tangerines
1 big stick cinnamon
4 whole cloves
1/2 cup olive oil
2 pinches fleur de sel
2 pinches orange peel spice mix

1. Preheat oven to 350 degrees F.
2. Cover hen all over with oil. Rub with pepper and fluer de sel.
3. Take 1 clementine, peel and remove all strings. Cut each slice in two width-wise.
4. Stuff hen with clementine pieces, cinnamon stick and cloves.
5. Place hen in roasting pan breast-side up, place slices of second clementine around bird and sprinkle with orange peel spice blend.
6. Roast for 1 and a half hours.

Cranberry-Pinenut Kasha

1 egg
1 cup Kasha
2 cups beef broth
Salt and pepper
Dried cranberries
Pine nuts

1. In a small bowl, beat egg and stir in kasha to coat.
2. Boil in beef broth for 7 minutes.
3. Meanwhile, toast pine nuts.
4. Stir cranberries into kasha during the last minute of boiling.
5. Top with pine nuts.

Chicken with mushroom cream sauce

1 pound sliced button or cremini mushrooms
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup cooking sherry
1 cup beef stock
1/2 cup heavy cream
1/4 cup vodka
Salt and pepper
1 1/2 pounds chicken

1.Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. 
2. Add the sherry, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes.
3. Add the beef stock and bourbon, boil until reduced by two thirds. 
4. Add the cream and simmer several minutes until the sauce thickens.
5. Add chicken breast and stir.

6. Serve with Cranberry-pinenut kasha