Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Instructions:

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving

Gingered spaghetti squash

• 1 small spaghetti squash cut in half, deseeded
• 2 tablespoons butter
• 1 tablespoon honey
• 1/2 tablespoon minced ginger
• Salt and black pepper to taste

Directions

Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving

Zuni Cafe's flourless chocolate cake

• Unsalted butter for coating the pan
• 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate
• 6 tablespoons strong, brewed dark roast coffee
• 4 large eggs
• 2 large yolks
• 6 tablespoons honey
• 3/4 cup + 1 tablespoon whipping cream

Or for a 6" pan

• 170g chocolate
• 3T coffee
• 2 large eggs
• 1 egg yolk
• 3 T honey
• 90g whipping cream

The 6" version only took about 50 minutes although that might have been a tad too long. Check at 45 next time and see how it is.

Ingredients: Butter a round 9-inch cake pan. Cut out a 9-inch parchment round and a long strip to line the bottom and the sides, and butter again. Set aside, along with a second, larger pan that will easily contain the prepared pan. Position rack in the center of the oven and preheat to 350°.

In a stainless steel bowl over hot water (the bowl should not touch the water), melt chocolate with the coffee. Stir until smooth and keep warm.

Meanwhile, combine eggs, yolks and sugar in the bowl of a stand mixer. Place the bowl over hot water and stir until mixture warms to room temperature. Return the bowl to the stand mixer and beat with the whisk attachment on medium speed for about 15 minutes, until quadrupled in size.

In a separate bowl, whip cream until it forms soft peaks.

Fold 1/4 of the egg mixture into the warm chocolate until it becomes all one color, then pour it and the whipped cream into the rest of the egg mixture. Fold gently to combine, until everything is nearly uniform in color.

Pour into the prepared 9-inch cake pan. Place cake pan into the bigger baking pan set on the oven shelf then fill with 1-inch very hot water, best just off a boil. Bake until the cake registers 175° in the center on an instant-read thermometer, about 2 hours. Check every half hour, rotating the cake as needed. If it begins to brown on the edges, reduce the oven temperature to 325°.

Remove the cake from water bath; let sit for 10 minutes, then invert cake onto a plate and let sit another 10 minutes. Remove the pan from the cake, then carefully peel off paper. Flip the cake back over onto a serving plate so it is right-side up again. It's easiest to cut now, while just warm to the touch. Use a cheese wire or thin slicing knife that has been heated in hot water before cutting each slice then wiped dry between the cuts.

Though the cake can be served slightly warm, the texture and flavor is even better after it has been chilled through or refrigerated at least 1-2 hours. Return to room temperature before serving.

Cover tightly with plastic wrap and refrigerate for up to 1 week. Take out of the refrigerator 2-3 hours before serving.

Read more: http://www.sfgate.com/food/chefssecrets/article/Zuni-Cafe-s-flourless-chocolate-cake-3813951.php

Roast Duck

Ingredients

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 (5 pound) whole duck
• 1/2 cup melted butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Coconut Flour Biscuits

Coconut Flour Biscuits Ingredients:

• 1/3 cup Coconut Flour
• 5 TBSP Butter or Coconut Oil, softened but not melted
• 4 eggs
• 2 TBSP honey (optional)
• dash of salt
• 1/2 tsp baking powder

or for a single serving

11g coconut flour

1+T ghee or coconut oil

1 egg

a squirt of honey

dash of salt

1/8 tsp baking powder

How to Make Coconut Flour Biscuits:

1. Preheat oven to 400 degrees F
2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about 1/2 inch thick.
4. Bake for 12-15 minutes until just starting to brown.

Zucchini Noodles or Ribbons

2 medium-sized zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice

Preparation:

Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don't have a mandoline you can either use a vegetable peeler or a knife.

Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature. Gently squeeze zucchini to extract excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.

To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice or use as a base for seafood of your choice.

Makes 2 servings.

Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

• 4 large garlic cloves
• 1 piece fresh ginger (1 in. square), cut into chunks
• 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks)
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 teaspoons Chinese five-spice powder
• 3 cups reduced-sodium beef broth
• 2 tablespoons soy sauce
• 1 deep-orange sweet potato
• 12 ounces baby bok choy
• 2 green onions
•  Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, 
• discarding pockets of fat. Sprinkle meat with half of garlic mixture and all the salt.
• Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted
•  spoon, transfer meat to a plate. Repeat with remaining beef.
• Reduce heat to medium. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in 
• five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices. 
• Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.
• Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into 
• stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes. Cut onions in 3-in. slivers.
• 
  
• Ladle stew into bowls and garnish with onions.