Cook the Books

cream
    1 tsp. Dijon mustard
    2 tsp. prepared horseradish
     
    Sprinkle filets evenly with ½ tsp. of the salt; press cracked peppercorns on all sides of each filet. Melt ¼ cup of the butter in a large skillet over medium-high heat. Add beef and cook 3—4 minutes on each side or until beef is at desired level of doneness. Melt remaining ¼ cup butter in a saucepan over medium heat. Whisk in flour, remaining ¼ tsp. salt, and ground pepper. Cook for 1 minute. Whisk in whipping cream, mustard, and horseradish. Cook, stirring constantly, until mixture is nice and thick. Dollop over filets or serve on the side in a small bowl.
     
     

    Mia King, author
    www.miaking.com
     
    Serves 6
     
    1 orange, peeled and diced
    3 ripe mangoes, pits removed, peeled and sliced
    3 bananas, sliced
    1 Fuji apple, skin on, cored and sliced
    1 small pineapple, sliced (or 1 8-oz. can pineapple chunks)
    ¼ cup unsweetened coconut, shredded and lightly toasted
    ¼ cup macadamia nuts or walnuts, lightly toasted and coarsely chopped
    V2 cup date pieces
    3 tbsp. honey
    ⅓ cup lemon juice
    ¼ cup pineapple juice (reserve from fresh or canned pineapple) or orange juice
     
    Place the orange, mangoes, bananas, apple, and pineapple in a large bowl. Reserve any pineapple juice; set aside.
    Sprinkle the coconut, macadamia nuts, and date pieces on top of the fruit.
    In a small bowl, whisk together the honey, lemon juice, and pineapple juice. Drizzle over fruit and serve.
     
     

    Mia King
     
     
    Serves 4
     
    4 large tomatoes
    Salt and pepper to taste
    4 large eggs
    4 tbsp. double cream or heavy cream
    4 tbsp. grated Parmesan
     
    Preheat the oven to 350 degrees.
    Slice off the tops of the tomatoes. Using a spoon, carefully scoop out the pulp and seeds without piercing the sides. Turn the tomato shells upside down on a paper towel to drain for fifteen minutes.
    Turn tomatoes upright and place in an ovenproof dish just large enough to hold them in a single layer. Season the insides with salt and pepper. Carefully break one egg into each tomato shell, then top with 1 tbsp. cream and
    1 tbsp. Parmesan.
    Bake for 15—20 minutes, or until the eggs are just set. Serve hot.
     
     
     

    Mia King
     
    Yields 1 loaf, serves 6-8
     
    Dough:
     
    2 tsp. dry yeast
    1 ¾cups water (plus extra if needed), divided
    3 ½ cups unbleached flour
    1 ½ tsp. salt
    3 tbsp. olive oil
     
    Filling and topping:
     
    14 oz. mozzarella or provolone cheese, cubed
    1 garlic clove, peeled and chopped
    3 tbsp. olive oil, divided
    1 tsp. coarse sea salt
    3 sprigs rosemary, stems removed
    1 tsp. pepper
     
    Other filling options:
     
    2 tbsp. dried thyme or dried Italian seasoning
    1 handful fresh basil leaves
    1 cup black olives, chopped
    ½ cup onion, thinly sliced
     
    Preheat oven to 400 degrees.
    Sprinkle yeast in 1 cup of room-temperature water. Leave for 5 minutes, then stir to dissolve.
    Mix flour and salt in a large bowl. Make a well in the center and pour in the yeast-and-water mixture and the olive oil. Mix in the flour from the sides, stirring in the reserved water as needed, to form a soft, sticky dough.
    Turn the dough out onto a lightly floured work surface. Knead until smooth, silky, and elastic, about 10 minutes.
    Place the dough in a clean, oiled bowl and cover with a dish towel. Let rise until doubled in size, about 1½— 2 hours. Punch down and chafe (see note) for 5 minutes, and then let the dough rest for 10 minutes.
    Shape the dough into a 14" x 8" rectangle. Cover with a dish towel and let rest for 10 minutes.
    Spread the cheese, garlic, and anything else you’d like to add evenly over the dough. Roll the dough like a Swiss roll or jellyroll, starting at one of the shorter sides, but don’t roll it too tightly. Pinch the edges of the seam and tuck the ends under.
    Place on an oiled baking sheet. Use a skewer or carving fork to pierce several holes all the way through the dough to the baking sheet. Sprinkle the top with 1 tbsp. of the olive oil, salt, rosemary leaves, and pepper.
    Bake in the preheated oven for 30 minutes, until golden brown. Cool slightly, then drizzle the remaining olive oil over the top.
    Chafing the dough: Hold the dough and curve your hands around it and use your palms to pull at the sides gently while you slowly rotate it, letting your fingers meet underneath. You should be left with a neat, smooth ball.
     
     
     

    Justin Hamilton, chef at LTK Bar and Kitchen
    Boston, MA www.ltkbarandkitchen.com
     
     
     
    Serves