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Asparagus, Bacon and Goat Cheese Quesadilla
From Food Network Kitchens

Ingredients:

• 8 ounces thick-cut bacon, sliced crosswise into ½-inch pieces
• 1 teaspoon unsalted butter, plus more as needed
• 1 shallot, thinly sliced
• 1 pound pencil asparagus, trimmed, cut into 1-inch pieces

• Kosher salt and freshly ground black pepper
• 4 ounces fresh goat cheese (about ½ cup)
• 4 10-inch flour tortillas
• 1¼ teaspoons chopped tarragon, dill, or parsley

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1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus is bright green and tender; about 2 minutes. Set aside.
3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.

Makes 4 servings.

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Birthday Cake with Chocolate Frosting
From Food Network Kitchens

Ingredients:

For the Cake:

• Oil for brushing the pans
• 2 cups cake flour or 1 ²⁄₃ cups all-purpose flour, plus more for pans
• ¹⁄₃ cup cornstarch
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• 1 ½ cups plus 2 tablespoons sugar
• ½ teaspoon finely grated orange zest
• 2 teaspoons pure vanilla extract
• 1 cup (2 sticks) unsalted butter,
  at room temperature
• ½ cup milk, at room temperature
• 3 large eggs, at room temperature
• Take the butter, eggs, and milk out of the refrigerator
  about an hour before making the cake
  so they come to room temperature.

For the frosting:

• 1¼ pounds milk chocolate, chopped
• 12 ounces semisweet chocolate, chopped
• 1 16-ounce container sour cream (2 cups)
• 1 tablespoon coffee
• 1 tablespoon pure vanilla extract
• Special equipment: food processor, handheld electric mixer

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To make the cake:



1. Position a rack in the center of the oven and preheat to 350°F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
2. Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
3. Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute.) Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
4. Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important—icing a warm cake is not a happy thing).

When ready to ice the cake, make the frosting:

1. Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.)
2. Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.)
3. Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

Makes 10 servings.
Yield: 1 8-inch layer cake.
Make it your own: Use this batter to make 24 standard cupcakes. Fill paper-lined or buttered and floured cupcake pans ²⁄₃ full and bake for 20 to 25 minutes. Top with a half-batch of frosting.

Cake wisdom:

• Pulsing the dry ingredients gives you a lighter cake.
• Cakes bake best in the center of the oven.
• Don't open the oven too often; you lose up to 70°F each time.
• Press the center with your fingers to test doneness.
  If it bounces back, it's done; if it leaves a dent, keep baking.
• If the layers are uneven, use the thicker one on the bottom.
• This frosting keeps for a week in the fridge or a month in the freezer.
  Defrost in the refrigerator overnight or microwave gently until spreadable.
• When storing an already-cut cake, add half an apple to the cake box to keep the cake moist.

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Cornmeal Apple Pancakes
From Food Network Kitchens

Ingredients:

• 3 Golden Delicious apples, thinly sliced
• ¾ cup all-purpose flour
• ½ cup cornmeal
• 3 tablespoons light brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• ¹⁄₈ teaspoon baking soda
• ¹⁄₈ teaspoon freshly grated nutmeg

• 2 large eggs, separated and at room temperature
• 1 cup buttermilk, at room temperature
• ½ cup milk, at room temperature
• 3 tablespoons unsalted butter, melted
• ½ teaspoon pure vanilla extract
• Maple Syrup

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1. Preheat the oven to 200°F. Set a wire rack on a baking sheet and place in the oven.
2. Whisk the flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in a large bowl. Whisk the egg yolks with the buttermilk, milk, melted butter, and vanilla extract in a large glass measuring cup. Whisk the buttermilk mixture into the flour mixture to make a thick batter—take care not to over mix or the pancakes will be dense. In another bowl whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter.
3. Heat a large cast-iron or nonstick skillet over medium heat and coat the surface lightly with butter. Using about ¼ cup per pancake, pour the batter into the skillet, leaving space between pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Keep the cooked pancakes warm in the oven while you cook the remaining batter. Serve the pancakes hot with warm maple syrup.

Makes 16 pancakes.

Know-How: When folding whipped whites into a batter—be it for pancakes, soufflés, or cakes—don't add them all at once. Lighten the batter with about a third of the whites before delicately folding in the rest.

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Cream Puffs
From Food Network Kitchens

Ingredients:

Cream Puffs:

• 6 tablespoons unsalted butter
• 1 teaspoon sugar
• ¼ teaspoon fine salt
• 1 cup all-purpose flour
• 3 large egg yolks
• 1 large egg yolk

Coffee Pastry Cream:

• 2 cups milk
• ¼ cup cornstarch
• 5 large egg yolks
• ½ cup sugar
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons espresso
• Confectioners' sugar, for dusting

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1. Place a rack in the middle of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

For the puffs:

1. Combine 1 cup of water, butter, sugar and salt in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to the heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
2. Transfer the paste to a medium bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
3. Transfer the cream puff mixture to a large pastry bag fitted with a medium to large round tip. Pipe 18 (1 ½-inch) circular mounds, about 2 inches apart, onto the prepared pan. Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
4. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350°F; rotate from top to bottom and continue baking until golden brown and the puffs are light, airy and crisp, 30 to 35 minutes more. Cool on a rack.

For the pastry cream:

1. In a medium bowl, whisk ¼ cup milk into the cornstarch until smooth. Add the egg yolks and whisk until blended.
2. In a medium saucepan, combine the remaining 1 ¾ cups milk with the sugar. Bring the milk to a boil over medium-high heat, whisking occasionally. Gradually whisk ¾ of the hot milk into the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly, over medium heat. Bring to a boil and cook until thickened, about 1 minute. Remove from the heat and whisk in the butter, vanilla, and espresso until smooth. Transfer to a bowl. To prevent a skin from forming, lay a piece of plastic wrap on the surface of the pastry cream. Cool slightly. Refrigerate. Use when chilled, or store for up to 3 days in the refrigerator.
3. Split the cooled puffs horizontally with a serrated knife. Transfer the pastry cream to a piping bag fitted with a medium round tip and pipe about 2 tablespoons pastry cream into each bottom. Place the top of the puff over the cream. Dust with confectioners' sugar.

Makes 18 cream puffs and about 2 cups pastry cream.

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Espresso Chili Marinated Steak Tostadas
From Food Network Kitchens

Ingredients:

Steak:

• 2 cloves garlic
• 1 ½ teaspoons kosher salt
• ¼ cup double shot brewed espresso, at room temperature
• 2 tablespoons Mexican chili powder blend
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil, plus more for brushing
• 1 ½ pounds skirt steak
• 1 medium red onion, cut into ½-inch-thick discs

Crispy Tortillas:

• Vegetable oil, for frying
• 8 white corn tortillas
• Kosher salt, for sprinkling

Tostadas:

• 1 Hass avocado, thinly sliced
• 1 jalapeno, sliced
• 5 ounces cotija cheese (about 1 cup)
• ½ cup Mexican crema or sour cream
• 1 cup fresh cilantro leaves
• 2 limes, cut into wedges

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For the steak:

1. Smash the garlic cloves on a cutting board, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8" x 8" baking dish. Stir in the espresso, chili powder, black pepper and olive oil. Add the skirt steak and coat the steak evenly with the mixture. Cover and let marinate at room temperature for 30 minutes.

To make the tortillas:

1. Pour vegetable oil into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375°F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
2. Heat the grill to high. Use a skewer to hold the onion discs together. Brush lightly with oil and grill, turning occasionally, until softened and lightly charred, about 15 minutes. Set aside. Grill the steak, turning once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice them against the grain.

To make the tostadas:

1. Evenly mound the steak on each tortilla and top each tostada with grilled onions, avocado, jalapeno and cheese, and then drizzle crema over top. Sprinkle with the cilantro leaves. Serve immediately with lime wedges.

Makes 4 servings.

Cooks' Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.

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Tamarind-Glazed Salmon
From Food Network Kitchens

Ingredients:

Fish:

• 4 6-ounce salmon fillets, with skin
• Olive oil
• ¼ cup Tamarind Barbecue Sauce, plus additional for serving (see recipe, below)
• Kosher salt

Sauce (Makes 1½ cups):

• 1 ripe medium tomato
• ½ cup tamarind concentrate
• ¹⁄₃ cup packed dark brown sugar
• 3 chipotle chiles in adobo sauce
• 2 tablespoons sherry vinegar
• 1 clove garlic, smashed
• 1 tablespoon kosher salt

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1. Preheat the broiler to high. Line a broiler pan with aluminum foil and set the rack in the pan. Soak the onion in a bowl of very cold water while you prepare the salad.

To cook the fish:

1. Position the prepared broiler pan about 6 inches from the heat. Lightly brush the salmon flesh first with olive oil and then with some of the tamarind sauce, using about half the sauce for the 4 fillets. Season with salt to taste. Carefully lay fish, skin side down, on the hot broiler pan. Broil the fish until just firm and brown, brushing with more sauce halfway through the cooking, for a total of 7 to 8 minutes. Remove the pan from the oven and set aside for 5 minutes to let the salmon finish cooking. Divide the fish among serving plates, spoon some salad next to each fillet, and pass any remaining tamarind sauce at the table.

Tamarind Barbecue Sauce:

1. Preheat the broiler. Line a small pan with aluminum foil and broil the tomato, turning as needed, until the skin chars and splits on all sides. Wrap the tomato in the foil and cool.
2. Core the tomato and chop it roughly, skin and all—it is going to be quite juicy and you want to keep all of it. Puree the tomato with the juices in a food processor or blender with the tamarind concentrate, brown sugar, chipotles, vinegar, garlic, and salt until smooth.

Makes 4 servings.