Fresh Green Salsa
prep: 15 minutes
cook: 30 minutes
makes about 6 cups

you’ll need…
3 lbs. tomatillos, husks removed
2 oz. serrano or jalapeño chili peppers, stem removed
6 cloves garlic, whole
1 Tbsp. olive oil
1 cup chopped onion
1 cup chopped cilantro
1 tsp. salt
1 lime, cut in half

let’s get to it…

Place the husked tomatillos, chili peppers and garlic in a large pot and cover with water by about ½-inch. Boil and cook for 8 to 10 minutes or until the tomatillos are soft but not broken, stirring often so all sides of tomatillos cook evenly. Reserve 1 cup of water; drain remaining water and set pot aside to use later.

Blend the tomatillos, chili peppers and garlic in batches in a blender or food processor until chunky, but not smooth. Add reserved water a little at a time if salsa is too thick.

Heat the same large pot on medium-high for 1 minute; add olive oil and onions and sauté for 1 to 2 minutes. Add tomatillo mixture and bring to a simmer. Cook for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Squeeze lime into salsa and stir; cool. Store in a tightly sealed container or serve immediately.

cooking know how…

• Salsa verde will get thick and a bit gelatinous when it is chilled. Bring to room temperature or heat up slightly before using.
• Store tomatillos in an open paper bag in the refrigerator for up to 3 weeks.

Butternut Squash and Caramelized Onion Tart

prep: 20 minutes
cook/bake: 90 minutes

serves 8

you’ll need…

2 tablespoons olive oil, divided

1 large onion, thinly sliced

3 cups butternut squash, cut into 1-inch pieces

1 refrigerated pie crust

1 box (5.2 ounces) Boursin cheese

2 eggs

½ cup milk

1 cup grated Gruyère cheese

salt and pepper to taste

let’s get to it…

Place oven rack in center. Heat oven to 425°F.

Heat one tablespoon of olive oil in a large skillet on medium heat. Add sliced onion and cook, stirring often, until golden brown, about 30 to 35 minutes. Season with salt and pepper to taste.

Meanwhile, while onions cook, toss squash in a large bowl with 1 tablespoon of oil. Spread squash on a baking sheet. Season with salt and pepper to taste. Bake 15 minutes (squash will NOT be cooked through); set aside to cool.

Press pie crust onto bottom of a 9-inch tart or pie pan. Line pie crust with a piece of parchment paper slightly larger than the bottom. Fill with pie weights. (Pie weights keep the bottom from puffing up or the sides from falling down.) Bake for 7 to 8 minutes. Remove from oven and cool.

Beat Boursin cheese, eggs and milk in a medium bowl until well blended; set aside.

Spoon sautéed onions and squash evenly onto bottom of pie crust. Pour Boursin cheese mixture on top of onions and squash. Sprinkle on Gruyère cheese.

Bake for 35 to 40 minutes, or until pie is golden brown and the center is set. Remove from oven and cool on a rack for 15 minutes before serving.

Live Lobster Cooking Directions
prep: 5 minutes
cook: depends on the weight of the lobster

you’ll need…
4 live lobsters
4 sprigs fresh thyme
4 bay leaves
2 teaspoons salt for each quart of water

serves 8, 1½ lobster each

let’s get to it…
Fill a large stock pot with enough water to cover the lobsters;  add the spices to the water. (If you don’t have a pot large enough to cook them all at the same time, you’ll have to cook them in batches.) Bring the water to a boil.
Hold the upper body of the lobster firmly and clip the rubber bands off the claws. Place it (don’t throw it!) in the boiling seasoned water, head first. Cover. Make sure the water returns to a boil.
Cook according to the weight of the lobster. The lobsters are cooked when the shell turns red, the tail is curled and an antenna comes out easily. Don’t overcook or they’ll be chewy!

• 1 lb. – 5 to 7 minutes
• 1¼ lb. – 8 to 10 minutes
• 1½ lb. – 10 to 12 minutes
• 2 lbs. – 12 to 15 minutes

Lift the cooked lobsters out of the water and cool enough to handle.
Twist off the claws and crack with a hammer or nutcracker to remove the meat.
Gently pull the tail from the body. Cut the cartilage on the tail with scissors and remove the meat.
Cut down the center of the body with a sharp knife or scissors and pick through to remove any remaining meat.
Serve with lemon and melted butter.

Easter Egg Cakes

prep: 45 minutes plus 2 hours resting in the refrigerator
cook: 30 to 35 minutes

for the Egg Cakes you’ll need…
1 package (16.25 ounce) white cake mix  (and the ingredients needed to make the cake according to the package directions)
2 teaspoons flavored extract
drops of food coloring
1 cup (3 ounces) marshmallow cream
2 bags (12 ounces each) white Wilton’s Candy Melts (confectionary melting wafers) 

for the Decorating Icing you’ll need…
½ cup confectioners’ sugar
2 teaspoons water

Place oven rack in middle of oven. Heat oven to 350°F. Grease the bottom only of a 13 x 9-inch pan.
Prepare cake mix according to package directions. Add extract (if using) and food coloring and blend on low speed for 30-seconds; scrape bowl occasionally. Pour into pan.
Bake according to package directions or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Crumble cooled cake into a large bowl. Fold in marshmallow cream until well blended. Shape into 3-inch balls then roll to form an egg shape. Refrigerate 2-hours. Melt Wilton’s Candy Melts (confectionary melting wafers) as directed on package. With a fork, dip Easter Egg Cakes one at a time, allowing excess to drip off. Place on a wax paper-lined tray to dry completely.
Mix the confectioners’ sugar and water in a small bowl until well blended. Divide evenly between 4 piping bags* (see below for how-to). Place a few drops of desired food color into each bag. Gently knead the bag to mix the colors.
Decorate the eggs with the piping bags. Let stand 15 minutes or until hard. Refrigerate until ready to serve.

*Cooking know-how: I like to use Ziploc® Brand Gallon Size Bags for my piping bags, I think they’re stronger.  On a diagonal, cut off the bottom two corners of one Ziploc® Brand Gallon Size Bag.  This will give you two small bags to fill. Place the “bag,” corner tip down, into a small glass. Fill with the Decorating Icing. Place a few drops of the desired food color into each bag; twist the top of the bag to close (or tape closed). Gently knead the bag to mix the colors; set aside.