TASTY Recipes

Philly Cheesesteak
Ingredients
2 Tbsp. olive oil
2 medium onions, thinly sliced
Kosher salt
pepper
1 small red pepper, sliced
1 small green pepper, sliced
1 1/2 lb. sirloin steak, very thinly sliced
4 oz. sliced American or provolone cheese
4 hoagie or hero rolls
Directions

Step 1
Heat 1 tablespoon olive oil in large skillet over medium heat. Add onions, season with 1/4 teaspoon each salt and black pepper and cook, covered, stirring occasionally, 8 minutes. Uncover the skillet and add the sliced peppers. Cook, stirring occasionally, until golden brown and very tender, 6 to 8 minutes more; transfer vegetables to a bowl.
Step 2
Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Season steak with 1/2 teaspoon each salt and black pepper and cook, tossing occasionally, until browned and cooked through, 3 to 4 minutes.
Step 3
Lay the sliced cheese over the steak; cover and cook until the cheese melts, about 2 minutes. Remove from the heat and gently fold cheese into steak. Form sandwiches with the hoagie rolls, the steak mixture and the onions and peppers.

Daffodil Cake
Ingredients
CAKE
1 c. cake flour
1 1/2 c. plus 2 tbsp. granulated sugar
1 1/4 c. egg whites (from about 10 large eggs), room temperature
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1/2 tsp. vanilla extract
4 large egg yolks, room temperature
1 tsp. finely grated orange zest plus more for garnish
2 Tbsp. orange juice
GLAZE
1 1/2 c. confectioners’ sugar, sifted
3 Tbsp. orange juice
1 Tbsp. butter, melted
Directions

Step 1
Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar.
Step 2
In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites. Beat until sugar is just blended.
Step 3
With rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
Step 4
In another bowl, with mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in one-third of white batter.
Step 5
In ungreased 4-inch-deep 10-inch tube pan, alternate yellow and white batters to give marbleized effect, with white batter on top. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean.
Step 6
To cool cake, invert in tube pan and let hang until cooled completely, resting pan on center tube or placing tube over funnel or neck of bottle. (Cake will shrink if removed from pan while warm.)
Step 7
To remove cooled cake, use thin bladed knife or spatula to loosen cake all around side and tube. Invert cake onto wire rack and lift off pan.
Step 8
Prepare Glaze: In small bowl, mix confectioners’ sugar, orange juice and butter until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish cake with orange zest

Ruby Red Grapefruit Tartlets
Ingredients
CRUST
1 c. plus 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
1/2 c. confectioners’ sugar
Pinch kosher salt
1 tsp. pure vanilla extract
3 c. all-purpose flour
FILLING
1 c. plus 2 Tbsp granulated sugar
6 Tbsp. all-purpose flour
3 Tbsp. cornstarch
1/2 tsp. kosher salt
4 large egg yolks
1 1/2 Tbsp. finely grated ruby red grapefruit zest plus 1 1/2 cups juice (from 3 grapefruits)
TOPPING
2 large egg whites
1/4 c. granulated sugar
1/4 tsp. cream of tartar
1/4 tsp. pure vanilla extract Chopped ruby red grapefruit, for serving
Chopped ruby red grapefruit, for serving
Directions

Step 1
Make crust: Using electric mixer, beat butter, confectioners’ sugar and salt in large bowl until light and fluffy, about 3 minutes; beat in vanilla. Reduce speed, add flour and mix until just combined.
Step 2
Divide dough in half and roll each half between 2 pieces of parchment to 1/8 inch thick. Cut each piece in half and fit into bottom and up sides of two 4-inch tart pans with removable bottoms. Poke bottoms with fork and refrigerate until firm, 15 to 20 minutes. Repeat, rerolling scraps of dough if necessary and fitting into 4 more tart pans for a total of 8.
Step 3
Heat oven to 400°F. Place tart pans on 2 rimmed baking sheets and bake tart shells until beginning to turn light golden around edges, 8 to 10 minutes. Let cool. Lower oven temp to 325°F.
Step 4
Make filling: In large bowl, whisk together sugar, flour, cornstarch and salt. Add egg yolks and grapefruit zest and juice and whisk to combine. Divide among tart shells and bake until set, rotating positions of sheets on racks halfway through, 20 to 25 minutes. Let cool to room temp, then refrigerate until chilled, at least 3 hours or up to overnight.
Step 5
When ready to serve, make topping: In large metal or glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over saucepan of simmering water (without touching water) and cook, whisking constantly, until sugar has dissolved and egg whites are very warm to the touch, 2 to 3 minutes. Remove from heat and, using electric mixer, beat on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 6 minutes. Beat in vanilla.
Step 6
Top tarts with chopped grapefruit and spoon or pipe on meringue (there will be leftover meringue). Lightly torch to brown meringue if desired

Smoky Black Bean and Quinoa Soup
Ingredients
1 1/2 Tbsp. olive oil
1 onion, chopped
Kosher salt
1/2 medium butternut squash (about 12 oz.), peeled and cut into 3/4-inch pieces
1 medium poblano pepper, cut into 1/4-inch pieces
2 cloves garlic, pressed
1 1/4 tsp. ground cumin
1 canned chipotle in adobo, finely chopped, plus 1 tbsp. adobo
3 c. low-sodium vegetable broth
1 14-oz can diced fire-roasted tomatoes

1/2 c. quinoa, rinsed
1 15-oz can black beans, rinsed
1/3 c. cilantro, chopped, plus leaves for sprinkling
1/3 c. roasted pepitas
Directions

Step 1
Heat oil in Dutch oven on medium. Add onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, 6 minutes.
Step 2
Add squash and poblano and cook, stirring occasionally, 4 minutes. Stir in garlic and cumin and cook 1 minute.
Step 3
Stir in chipotle and adobo, then broth, and bring to a boil. When edges of pot just start bubbling, stir in tomatoes and quinoa, reduce heat, and simmer gently, covered, until quinoa is tender, 12 to 14 minutes.
Step 4
Stir beans into soup and cook until heated through, about 3 minutes. Stir in cilantro and serve topped with pepitas and additional cilantro if desired