David and Nicole's Recipes

Pastry:

3.           Line the pastry with parchment paper and pie weights or dried beans and bake for about 20 minutes, until nearly set. Remove the parchment paper and weights and bake the pie shell for 5 minutes longer, until set but not colored. 4.           MEANWHILE, MAKE THE FILLING: In a bowl, beat the eggs with the sugar. Add all of the remaining ingredients one at a time and in order, whisking until smooth. 5.           Pour the filling into the warm pie shell. Bake for about 30 minutes, until the custard is golden and nearly set but still quite jiggly; cover the edge of the pie shell with foil halfway through baking. Transfer the pie to a rack to cool completely before serving.  

• 2 steaks
• 3 tbsp soy sauce
• 2 garlic cloves, minced
• 1/2 inch minced ginger
• 1 tbsp sesame oil
• 1 tsp sugar
• cracked pepper
• 2 scallions, minced
• juice of 1 lemon
• 8 sprigs fresh thyme
• 1/4 lb butter
• maldon salt

1. Combine the soy sauce, garlic, ginger, sesame oil, sugar, pepper, and scallions in a ziploc bag.  Add the steaks and then chill 24 hours.
2. Puree the thyme with the lemon juice, butter, and a sprinkling of maldon salt.  Wrap in waxed paper and chill.
3. Heat a heavy skillet on very hot.  Cook the steak for 5 minutes on each side.
4. Serve with the thyme butter.

• 3 oz. rum
• 2 oz. cranberry juice
• 2 oz. orange juice
• 1 oz. grenadine
• 1 oz. lemon juice
• 1 oz. lime juice
• crushed ice

1. Combine the ingredients in a cocktail shaker.  Shake well.
2. Pour between 2 glasses.
3. Serve.

• 2 chicken breasts, pounded to 1/4 inch thick between waxed paper
• salt and pepper
• 2 garlic cloves, minced
• 1/2 onion, minced
• olive oil
• butter
• 1 tsp dried sage
• 28 oz. canned tomatoes, crushed
• 1 cup chicken stock
• 1 1/2 cups dry orzo
• 4 cups baby spinach, fresh
• 1/4 cup parmesan, grated
• Lemon juice

1. Heat 1 tbsp of olive oil in a dutch oven.  Saute the onion and the garlic until tender.
2. Stir in the sage, 1 tsp salt, and 1/2 tsp pepper.
3. Add the tomatoes and the chicken stock and then bring to a boil.
4. Stir in the orzo, cover and cook 5 minutes, stirring frequently.
5. Melt some butter in a large non-stick skillet.  Season the chicken and then fry until nicely browned on each side, about 3 minutes for each.  Sprinkle with lemon juice.
6. Uncover the orzo and cook 5 minutes more, stirring.
7. Stir in the spinach and then sprinkle with parmesan.  Check the seasoning.
8. Serve the chicken on top of the orzo.

• 1 lb spinach
• 1 tbsp lemon juice
• 1 scallion, minced
• 1 garlic clove, minced
• 2 tbsp flour
• 2/3 cup light cream
• salt and pepper
• 1/2 lb fettucine, uncooked
• 1/3 cup diced bacon
• 1/3 cup panko
• paprika

1. Cook the pasta in boiling salted water.
2. Wilt the spinach in a sauce pan.  Add the lemon juice and set aside.
3. Fry the bacon until crispy and then remove from the pan.
4. Saute the scallion and the garlic in the bacon grease.  Blend in the flour.
5. Stir in the cream and bring to a boil.  Season to taste with salt and pepper.
6. Add the spinach to the cream and then toss in the noodles.
7. Stir in the bacon, panko, and sprinkle with paprika.  Serve.

• 24 snails, canned, rinsed, patted dry
• 24 mushrooms, stems removed 
• 4 garlic cloves, minced
• 2 scallions, minced
• 1/2 cup butter, softened
• cracked pepper
• sea salt
• 2 tsp lemon juice

1. Combine the butter, with the garlic, scallions.
2. Mix in cracked pepper, lemon.
3. Preheat the oven to 400 F.
4. Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre.  Top with any remaining butter.
5. Arrange the mushrooms in a baking dish and bake for 15 minutes.  Serve.

• 2 cod fillets
• cracked pepper
• 1/4 tsp dry oregano
• 1/2 tsp dry thyme
• 1/2 tsp cayenne
• sea salt
• 2 garlic cloves, crushed
• 3 tbsp panko
• peanut oil
• lemon juice

1. Combine the oregano, thyme, cayenne, garlic, and panko.
2. Season the fish with salt and pepper on both sides.
3. Heat a drizzle of peanut oil in a large non-stick skillet on high heat.
4. Press the fish into the panko mixture and then lay in the skillet.
5. Fry for about 2 minutes on each side.
6. Sprinkle with lemon juice.

• 3/4 lb cod fillets, skinned
• 3 cups cornflakes, crushed
• 1/2 tsp salt
• 2 tsp dry dill
• 1/4 cup butter, melted
• 1 tsp lemon zest
• 1 lemon

1. Cut the fish into 4 pieces.  Preheat the oven to 375 F.
2. Combine the cereal, salt, and dill into 1 bowl.
3. Combine the butter and the lemon zest in another bowl.
4. Dip the fish in the butter and then coat with the cereal.
5. Place the fish in a single layer on a foil lined baking sheet.
6. Bake without turning for 15 to 25 minutes until the fish flakes easily.
7. Squeeze with lemon juice.
8. Serve.

• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 3 tbsp minced fresh dill
• 1/2 tsp honey
• kosher salt
• cracked pepper
• olive oil
• 1 tbsp capers, drained
• 2 salmon fillets

1. Combine the vinegar, lemon, dill, honey, 1/4 tsp salt, and 1/4 tsp pepper.  Mix in 3 tbsp olive oil and the capers.  Set aside.
2. Heat the grill.
3. Brush the salmon with olive oil and season with salt and pepper.
4. Grill the salmon and then serve with the vinaigrette.

• 2 oz. vodka
• 4 oz. apple juice
• 1 oz. lemon juice
• 1 tsp grenadine
• ice

Combine all the ingredients in a cocktail shaker.  Mix well.  Strain between two martini glasses.