the best steak marinade

god damn this shit's good
2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil

Combine all ingredients and place in heavy-duty zip-top bag or plastic
container with tight fitting lid. Add the steaks and seal the container.
Place in the refrigerator and marinate overnight. (If using a plastic
bag, turn it often to evenly distribute the marinade.)

Makes 1-1/4 cups.

raspberry sauce with duck or chicken


4 shallots, chopped
2 cups canned low-salt chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
2 teaspoons (or more) sugar
1/4 teaspoon ground allspice

Brown the poultry in a skillet before roasting it using whatever spices
you want and some olive oil.  (I use thyme when I make this sauce.)

Pour off all but 2 tablespoons fat from skillet after browning.

Add shallots and sauté over medium heat until soft, about 3 minutes.

Add broth, wine, raspberries, 2 teaspoons sugar and allspice.

Boil until sauce thickens enough to coat spoon, scraping up browned bits
and crushing raspberries, about 12 minutes. (Sometimes it takes longer and
sometimes you need to add a little cornstarch to thicken the sauce.)

Strain wine sauce into small bowl. Season sauce to taste with salt and
pepper; add more sugar, if desired. Serve poultry with sauce.

butternut squash dumplings,1977,FOOD_9936_17864,00.html

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Yield: 6 to 8 servings

1 1/2 small butternut squash, halved and seeded
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
11/2 cups all-purpose flour, plus additional, for
1 bunch sage, leaves chiffonade
8 tablespoons unsalted butter
1/2 cup grated Parmesan

Preheat oven to 375 degrees F.

On a sheet pan, place the squash flesh side down and
roast until very tender (about 45 minutes). At the
same time, bake potatoes directly on the rack of oven
for 1 hour.

Split the potatoes and allow to cool slightly, or
until you can handle them. Don't let them cool
completely. Scoop the flesh of the potatoes and the
squash into a bowl and mash with a hand masher. Mix in
the egg, salt and nutmeg. Then add the flour and mix
until a soft dough forms. Do not do this in a mixer,
it will overwork the dough. Add flour by the spoonful
if it's still too moist.

Turn out onto a floured board and divide into 8
portions. Roll out into ropes and cut into 1/2-inch
pieces. Line the pieces up on a floured sheet pan as
you work. At this point you could freeze them on the
pan until solid, then transfer to zip top bags and
store in the freezer.

In a large pot of boiling, salted water gently drop in
the dumplings. Don't overcrowd. As they begin to
float, remove them with a slotted spoon and toss them
into an ice bath.

Drain off the water and toss in a little oil. Store
loosely in containers until ready to use.

To reheat, in a saute pan over high heat add 1
tablespoon of soft butter. Cook until the butter
begins to foam and turn brown. Add 2 teaspoons sage
leaves and 1 cup of dumplings. Cook for an additional
minute until the dumplings are heated through. Repeat
until you have desired amount of servings. Plate and
top with freshly grated Parmesan.

raspberry vinagrette

 1 small Shallot
1t Honey
1T White wine
2T Raspberry vinegar
1t Dijon mustard
5T Olive oil
1/8 t Salt
1/8 t White pepper

#1 Puree all ingredients in blender.

1/2 cup raspberry vinegar
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil

In a blender or food processor, combine raspberry vinegar, raspberries,
honey, and basil; whirl 1 minutes or until well blended. With the motor
on, add olive oil in a slow steady stream, whirling until dressing is
smooth. Store, covered, in the refrigerator. Serve at room temperature.

Yields 1 cup.