Pumpkin Pie

• all-purpose flour, for dusting
• 1/2 recipe pate brisee (38 points)
• 2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash
• 1 Tbsp water
• 1 cup packed light brown sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 1/2 cups unsweetened pumpkin puree, canned or fresh (see 343)
• 1 1/2 cups evaporated milk
• whipped cream, for serving (1 cup heavy whipping cream, whisked until peaks form) or 

On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, cut etch veins in each leaf. Refrigerate until ready to use.

In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

Preheat to 375 F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream.

Makes 8 servings, 11 WW PointsPlus each, before whipped cream (add 3 points if using 1 cup heavy cream)

*** Pate Brisee Pie Crust

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup (2 sticks) cold unsalted butter, cut into small pieces
• 1/4 to 1/2 cup ice water

Measure out the ingredients and place ALL of them in the refrigerator for at least 30 minutes. Pulse flour, salt, and sugar in a food processor. Cut butter into a small pieces and add to processor.

Pulse until mixture resembles coarse meal, with some larger pieces remaining (up to 1/2 inch), about 10 seconds.

Drizzle 1/4 cup ice water evenly over mixture, and pulse until the dough just begins to hold together. Pinch off a piece of dough with your fingers: it should just hold together when squeezed without being wet, sticky, or crumbly. Add up to 1/4 cup more water, by the tablespoon, if necessary.

Turn out dough onto plastic wrap. Use your hands to quickly gather wrap to shape the dough into balls; flatten slightly. Unwrap: rewrap loosely, leaving half an inch of air space around the dough. Roll to 1/2 inch thick, filling space. refrigerate until dough is firm, 1 hour or up to 1 day.

If necessary, let dough sit at room temperature 10 minutes to soften. On a lightly floured surface, roll dough, working from center out to edges. Turn dough one-eighth of a turn with every roll, loosening it with a large offset spatula. Remove excess flour with a dry pastry brush.

Once the dough is rolled out to its proper dimension, roll it back up over the pin. Next, carefully unroll to drape the dough over the pie plate, and gently press to fit it into the dish.

Makes 2 rounds, 38 WW PointsPlus each.

Pecan Pie

• All-purpose flour, for dusting
• cream cheese pie dough
• 4 cups (13 oz) pecan halves
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 Tbsp pure vanilla extract
• 1/2 tsp salt

Heat oven to 350 F. Spread the pecan halves on a baking sheet. Cook until fragrant, about 10 minutes (but start checking at about 6 minutes). Once done, turn heat down to 325 F.

On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. refrigerate or freeze until firm, about 30 minutes.

Set aside 1 1/4 cups pecan halves; coarsely chop remaining 2 3/4 cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

Makes 16 servings, 14 WW PointsPlus each.

Cream Cheese Pie Dough

• 2 tsp cold water
• 1 tsp cold cider vinegar
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 4 oz cold cream cheese, cut into small pieces

Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining (or pulse in a food processor).

Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together. Turn out onto plastic, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in the refrigerator before using.)

Makes one 9-inch round, 52 WW PointsPlus.

Chocolate Cream Pie

Crust

• 25 chocolate wafers (6 oz), or 1 1/2 cups wafer-cookie crumbs
• Famous Chocolate Wafers (or Oreos with creme removed, or chocolate graham crackers)
• 4 Tbsp unsalted butter, melted
• 2 Tbsp granulated sugar
• pinch of salt

Filling

• 2 1/2 cups milk
• 4 oz bittersweet chocolate (~61% cacao), chopped
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp unflavored powdered gelatin (like Knox)
• 2 Tbsp cold water
• 4 large egg yolks
• 1 tsp pure vanilla extract

Topping

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• chocolate curls (use a vegetable peeler on a slightly warm block of chocolate - microwave at 5 second intervals until it is warm), for garnish

Make the crust: Preheat oven to 350 F. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until combined. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 10 minutes. Let cool completely on a wire rack.

Make the filling: in a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted. In a small bowl, whisk together granulated sugar, cornstarch, and salt. Add 1 cup of milk mixture and whisk until smooth. Return mixture to saucepan; whisk to combine. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).

If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes. In a medium bowl, whisk egg yolks. Slowly whisk hot milk mixture into yolks. Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes. Remove from heat. Add softened gelatin, if using, and whisk until dissolved. Stir in vanilla. Let cool about 10 minutes, whisking 2 or 3 times.

Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.

Make the topping: with an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish pie with chocolate curls just before serving.

Makes 8 servings, 14 WW PointsPlus each.

Seafood Roulade with Scallops and Crab

• 1 Tbsp butter
• 1 leek, white part only, finely chopped
• 1 lb peeled, deveined shrimp
• 2 egg whites
• 1 tsp kosher salt
• 1 cup heavy cream
• 4 oz scallops, cut into chunks if large or whole if small
• 4 oz lump crabmeat
• 2 Tbsp minced fresh chives
• lettuce, for serving
• mayo, for serving

Heat the butter in a small saute pan over medium heat. Add the leek and saute until tender but not brown. Transfer to a bowl, cover, and refrigerate until chilled.

Puree the shrimp with the egg whites and salt in a food processor. With the machine running, slowly add half of the cream through the feed tube. The mixture should be stiff enough to shape. Continue adding the rest of the cream with the machine running.

Transfer the shrimp mousseline to a mixing bowl and add the chilled leeks, scallops, crab, and chives, gently folding to distribute everything evenly.

Wet your counter slightly and lay out a sheet of plastic wrap (use Glad brand if you're concerned about cooking in plastic), at least 2 feet long. Spoon the seafood mixture along the center of the plastic wrap. Fold the plastic wrap over the mousseline and roll it into a tube about 2 1/2 inches in diameter. wist each end of the plastic wrap to form a tight roulade as you roll it on the counter (like a sausage). If it gets out of shape on you, unroll it onto a new sheet and start again.

Bring a large pot of water to 180 F. Drop the roulade into the water and weight it down with an appropriately sized plate to keep it submerged. Cook the roulade, maintaining a water temperature of between 170 and 185 F., until an instand-read thermometer reads between 140 and 150 F when inserted into the center of the roulade, 45 to 50 minutes.

While the roulade is cooking, fill a large bowl with half ice and half water. When the roulade is done, submerge it in the ice bath until thoroughly chilled, 15 minutes or so. Remove the plastic wrap and serve.

Serve with lettuce and mayo or other sauce (not included in points below). Mayo is usually 3 PointsPlus / Tbsp.

Makes 8 servings, 5 WW PointsPlus each.

Creme Brulee

• 1 cup whole milk
• 1 cup heavy cream
• pinch of salt
• 1 vanilla bean, split lengthwise
• 1/2 cup + 1/4 cup sugar, DIVIDED
• 8 egg yolks

Preheat the oven to 300 F. Place four 4- to 5-ounce ramekins in a large saute pan or roasting pan and fill the pan so that the water comes three-quarters of the way up the sides of the ramekins. Remove the ramekins and place the pan of water in the oven.

Combine the milk, cream, salt, and vanilla bean in a small saucepan and bring to a simmer over medium-high heat. Remove the pan from the heat and let the bean steep for 15 minutes. With a paring knife, scrape the seeds from the pod into the milk-cream mixture. (Put the empty pod in your sugar bowl or bag to gently infuse the sugar.)

Combine 1/2 cup of the sugar and the yolks in a medium bowl and whisk vigorously for 30 seconds or so (this will help the sugar begin to dissolve and will also help the egg cook more evenly). Slowly pour the cream mixture into the yolks while whisking continuously.

Pour the custard into the ramekins. Cover each with a piece of parchment paper followed by foil and put them in the water bath. Cook the custards until just set, about 30 minutes. Uncover them and allow to cool. (If you intend to serve them the following day, cover them again and refrigerate; remove them from the refrigerator several hours before serving to allow them to come to room temperature.)

Top each custard with enough of the remaining 1/4 cup sugar to coat the entire surface and pour off the excess. With a propane torch, heat the sugar till it melts, bubbles, and caramelizes--when it's cool, the browned sugar should create a delicate crust. Serve immediately.

Makes 4 servings, 14 WW PointsPlus each.

Crunchy French Meringue

• 3 egg whites
• 1/4 tsp cream of tartar or 1 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 3/4 cup sugar

Preheat the oven to 180 F if possible, or as low as it will go. Line two baking sheets with parchment paper or silpats and set aside.

Put the egg whites, cream of tartar or lemon juice, and vanilla in a standing mixer fitted with a whisk attachment. Mix on high for 30 seconds, then gradually pour in the sugar. Continue to mix until the meringue is satiny and white and holds gentle peaks.

Pipe or spoon the meringue in whatever shape you wish onto the prepared baking sheets. Put the baking sheets in the oven with the door ajar and bake until the meringues are dry all the way through, 4 to 8 hours (you're just dehydrating them).

Makes 32 cookies (about 2-inches wide), at 1 WW PointsPlus per 2 cookies.

*** Blender Hollandaise

• 2 Tbsp fresh lemon juice
• 1/2 tsp kosher salt (1/2 tsp if using unsalted butter)
• 3 egg yolks
• 1/2 cup butter, melted

Blend lemon juice, salt, and yolks. While running the blender on medium high, pour in the butter in a steady stream. You should have a thick sauce.

Makes about 3/4 cup, 28 WW PointsPlus total.

Grilled Chicken Salad with Chipotle-Lime Mayonnaise

• 1 Tbsp fresh lime juice
• 1 tsp water
• 1/2 tsp kosher salt
• 1/4 tsp fish sauce
• 2 chipotle peppers in adobo sauce, seeded and finely minced
• 1 egg yolk
• 3/4 cup vegetable oil
• 1 lb boneless, skinless chicken thighs
• 1/2 Spanish onion, cut into medium dice
• 1/2 Tbsp olive oil
• 3 celery ribs, diced
• butter lettuce
• 12 oz / 12 slices of bread

Flatten the chicken with a mallet to about 1/2 inch thickness. Grill over high heat, 4 to 5 minutes on first side, then 3 to 4 minutes on the other side. Roughly chop and allow to cool.

Cook the onion with the 1/2 Tbsp olive oil over medium-high until it is tender and a little browned at the edges, then cooled.

To make the mayo, combine the lime juice, water, salt, fish sauce, chipotles, and yolk in a bowl. Whisk to dissolve the salt. Whisking continuously, add in a few drops of oil at a time, then slowly add the remaining oil in a thin, steady stream, until all of the oil has been incorporated and the mayo is thick and sumptuous. It should be almost like a vinaigrette and spicy. Add more chipotle or lime juice as desired.

Combine the chicken, onion, celery, and mayo and stir to mix. Taste and season as desired. Serve over lettuce and bread.

Makes 6 servings, 16 WW PointsPlus each.

Make-Ahead Brownies

• 2 cups flours
• 2 cups unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp kosher salt
• 8 eggs
• 4 cups sugar
• 4 tsp pure vanilla extract
• 1 lb butter, melted
• 2 cups semisweet chocolate chips

Preheat the oven to 350 F. Line a half sheet pan (13" x 18") or jelly roll pan (11" x 15") with parchment paper and set aside.

Sift together the flour, cocoa, and baking powder in a large mixing bowl, and add the salt.

In another large mixing bowl, combine the eggs, sugar, and vanilla and whisk till well creamed, then pour in the melted butter in a thin stream, whisking continuously.

Combine the wet and the dry ingredients and stir or whisk to incorporate. Stir in the chocolate chips.

Pour the batter into the parchment-lined pan and bake until just set, 20 to 25 minutes.

Cool, turn out onto a cutting board (upside down), pull off the parchment paper, score the bottom with lines to guide your cutting, and cut the brownies to the desired size. Wrap each brownie individually in plastic and store in the freezer.

Makes 48 square brownies. (Cut 6 x 8) 6 WW PointsPlus each.

Creme Caramel

Caramel

• 1/2 cup sugar
• 2 Tbsp water

Custard

• 2 cups whole milk
• 4 eggs
• 1/2 cup sugar
• 2 tsp pure vanilla extract
• 1/4 tsp kosher salt

To make the caramel, combine the sugar and water in a small pan over medium heat and cook until the sugar has melted and the mixture turns an appealing shade of brown, gently swirling the sugar. If it foams up, take it off the heat and let it calm down so that you can evaluate the color and doneness. Pour the caramel into four 4-5 ounce ramekins; it should coat the bottom to about 1/8 inch. Allow it to cool completely into a hard candy.

Preheat the oven to 325 F.

Place the ramekins in a large roasting pan and pour water into the pan so that it comes three quarters of the way up the sides of the ramekins.  Remove the ramekins and place the pan of water in the oven.

Combine the custard ingredients and whisk them by hand until the mixture is uniform. Divide the custard evenly among the ramekins. Place the ramekins in the water bath in the oven. Bake until the custards are almost set, with just a little jiggle at the center, 30 to 40 minutes. Remove them to a rack to cool, then cover the ramekins and refrigerate until thoroughly chilled, several hours at least.

To serve, use the tip of a knife to loosen the edges where the custard adheres to the ramekin and invert them onto plates. Serve immediately.

Makes 4 servings, 10 WW PointsPlus each.

Basic Omelet

• 1 Tbsp butter
• 2 eggs
• pinch of salt

Blend the eggs to a uniform consistency, with no white floating separate on top. Add a pinch of salt and stir to combine.

Heat a nonstick pan over medium heat. Melt the butter and coat the bottom of the pan with it. Pour the eggs in and stir continuously for the first 30 seconds, shaking the pan back and forth. Let it alone for about 60 seconds, until there is just a bit of liquid left on the top. Remove from heat and allow to it cook the rest of the way in the pan. Slide the omelet out of the pan onto a plate and eat!

*** Basic Scrambled Egg

• 1 Tbsp butter
• 2 Eggs

Thoroughly blend the eggs. They should be completely uniform, but not frothy. You shouldn't be able to see any white not mixed with yolk. Add in a bit of salt and stir just a bit to distribute it.

Cook over low heat, in a double-boiler if possible. Stir with a rubber spatula for 30 seconds. After that, stir periodically, folding in the cooked bits into the liquid bits. It's done when there is just a touch of liquid left, which will cook after the heat is removed.

7 WW PointsPlus.

Basic Fried Egg

• 1 Tbsp butter
• 2 eggs

Generic:

Heat a non-stick pan over medium-low heat for about 5 minutes (newer nonstick is ok to heat dry, but if worried about it, add a bit of water and allow it to evaporate). Add the butter and let it melt completely.

When it is at its peak of frothing, pour in the eggs and give the pan an immediate shake to prevent the eggs from sticking.

Season with a little salt and pepper and cook for 1 minute. Flip the eggs and cook another minute, until the white is just set.

Sunny side up:

Melt butter in large, nonstick pan over medium heat. Crack eggs into the pan. Cover and cook just until set, a few minutes.

Over easy:

Melt the butter in a large, nonstick pan over medium heat. Crack eggs into the pan. Cook for a few minutes, and flip before the white is set. Cook a minute or two more.

7 WW PointsPlus.

Basic Poached Egg

• Egg!

Get water simmering. Drain loose whites off egg with a finely slotted spoon. Gently swirl water, then lower egg into water. Cook 90 seconds then remove. Done!

*** Eggs Benedict

Hollandaise Sauce

• 2 Tbsp fresh lemon juice
• 1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
• 3 egg yolks
• 1/2 cup butter, melted

Eggs Benedict

• 2 English muffins, halved
• 2 slices Canadian bacon
• 2 eggs
• kosher salt
• freshly ground black pepper
• 1 Tbsp chopped fresh chives or parsley

Put the lemon juice, salt, and yolks in a blender. Turn the blender to medium-high, then pour the hot butter in a steady stream into the running blender until all the butter is added and the sauce is thick.

Toast the English muffin bottoms. Heat the Canadian bacon. Then toast the tops.

Meanwhile, bring a large pot of water to a boil and prepare the eggs by draining off the loose whites in a finely slotted spoon. Gently swirl the water, then gently drop the eggs into the water and remove the pot from the heat. They should be done in about 90 seconds.

Top each muffin bottom with Canadian bacon, then top with drained eggs. Spoon hollandaise over the eggs, then garnish with greens, with the muffin tops on the side to soak up the rest.

 Makes 2 servings, 20 WW PointsPlus each.

Shirred Eggs Florentine

• 2 tsp butter, plus 1 Tbsp for buttering toast
• 8 oz spinach, cooked, thoroughly squeezed dry, coarsely chopped
• 4 eggs
• 2 Tbsp heavy cream
• kosher salt
• freshly ground black pepper
• 2 Tbsp grated Parimigiano-Reggiano
• 2 oz / 2 slices bread

Preheat oven to 350 F.

Put 1 tsp butter in each of two shallow ramekins or shirring dishes. Divide the coked spinach between the two ramekins. Heat the ramekins in a microwave so the spinach is hot but the ramekin is not too hot to hold, 30 to 40 seconds.

Crack 2 eggs into each ramekin, add 1 tablespoon cream to each, and season to taste with salt and pepper. Sprinkle some cheese over the eggs.

Put the ramekins in the oven and cook until the whites have fully congealed, 10 to 15 minutes. Serve with the toast.

Makes 2 servings, 11 WW PointsPlus each.

*** Japchae (Korean stir fried noodles with vegetables)

• 8 oz dangmyun starch noodles (common brands)
• 8 oz lean beef, thinly sliced
• 1 bunch of spinach
• 1 carrot, 2-inch match-stick cut
• 1/2 medium onion, thinly sliced
• 5 fresh shiitake mushrooms, or dried (reconstituted in warm water for a few hours), thinly sliced
• 8 oz white mushroomed, sliced
• 3 cloves garlic, or 1/2 Tbsp minced
• 4 green onions, cut into 2 1/2 inch pieces
• 4 Tbsp soy sauce, DIVIDED
• 3 1/2 Tbsp sesame oil, DIVIDED
• olive oil, for stir-frying
• 3 1/2 Tbsp sugar, DIVIDED
• 1 tsp pepper
• 1 Tbsp sesame seeds
• 1 1/2 cup rice, uncooked
• water for rice

NOTE THE CALORIES FOR THE NOODLES

Add-Ins

• #1: 1 Tbsp soy sauce, 1 Tbsp sesame oil
• #2: 1/2 Tbsp soy sauce, 1/2 Tbsp sesame oil
• #3: 1/2 Tbsp soy sauce, 1/2 Tbsp sugar
• #4: 2 Tbsp soy sauce, 3 Tbsp sugar, 2 Tbsp sesame oil, 1 tsp ground pepper

Prepare add-ins above in separate small containers. Put the other ingredients in small containers ready to add at a moment's notice.

Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, fish them out with tongs and put in a large bowl. Reserve the hot water.

Cut the noodles several times by using scissors and add Add In #1. Mix it up and set aside. The noodles should feel soft.

In the boiling water, add spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 2-inch pieces and place in the bowl.

Add Add-In #2 and mix it and place it into the large bowl with the spinach.

Heat a few drops of olive oil in a large pan over high heat. Stir fry the carrots for 30 seconds, then set aside into the bowl.

Add a few more drops of oil and stir fry the onion until it looks translucent. Set aside into bowl.

Add a few more drops of oil and stir fry the white mushrooms. Cook to desired doneness and set aside into bowl.

Add a few more drops of oil and add beef and shiitake mushrooms. Stir until cooked well, then add garlic and Add-In #3. Stir for another 30 seconds and then put it into the large bowl.

Add Add-In #4 to the mixing bowl. Mix all ingredients, then sprinkle 1 Tbsp of toasted sesame seeds on the top.

Serve over rice.

Makes 6 servings, 15 WW PointsPlus each

*** Yellow Kroeung

NOTE: Supermarket in Linda Vista should have all the ingredients for this

• 1 cup fresh lemongrass, tender parts sliced thinly (remove ends and outer dry leaves)
• 1 cup galangal root, peeled and sliced
• 3/4 cup kaffir lime leaves, deveined and julienned
• 1/2 cup shallots, whole
• 1/4 cup garlic, while
• 1 1/2 Tbsp turmeric powder
• 1-2 Tbsp water

If using a mortar & pestle, place a few tablespoons of each ingredient and pound until it is a paste. Do this as many times as needed to get through all the ingredients.

If using a food processor, place all ingredients except water into machine and pulse a few times to break the ingredients down. Add a splash of water, 1-2 Tbsp, and run until a paste forms.

Freeze the extra!

Coddled Eggs with Truffle Butter

• 4 eggs
• 4 tsp black truffle butter, or olive oil and Parmagiano-Reggiano
• fleur de sel, gray salt, or Maldon salt (or kosher salt)
• freshly ground black pepper
• 4 oz / slices bread, cut into strips for dipping and toasting

Preheat to oven to 300 F. Bring a pot of water to a boil - the amount will be determined by the size of your water-bath vessel and coddlers.

Crack an egg into each coddler, add a teaspoon of truffle butter, and cover. Put the coddlers in a baking dish or high-sided pan. Pour boiling water into the dish so that it reaches the level of the egg or even goes above it, taking care not to get any water in the coddlers.

Place the baking dish in the oven and coddle the eggs until they are the way you like them, 10 to 15 minutes. Meanwhile, toast the bread to dip into the eggs.

Makes 2 servings, 10 WW PointsPlus each.

Gently Fried Eggs on Grits with Bacon and Toast

• 2 cups water
• 1/2 cup grits
• 1 cup whole milk
• kosher salt
• freshly ground black pepper
• 4 Tbsp butter, plus more for toast, DIVIDED
• 1/4 cup shredded Cheddar cheese
• 4 slices bacon
• 2 slices bread (1 oz each)
• 2 eggs

Combine the water and grits in a medium saucepan, bring to a simmer over high heat, and reduce the heat to low. Cook, stirring frequently, to the consistency you prefer, loose or stiff. Most grits will be done in 30 to 40 minutes, but they can be cooked slowly for many hours, just add more liquid as needed. To finish the grits, add as much of the milk as needed and plenty of salt and pepper. Stir in 2 Tbsp of the butter, and add salt if necessary. Continue cooking till the consistency is to your liking and stir in the cheese just before serving.

While the grits are finishing, fry the bacon in a pan (start it cold in the pan) over medium heat. Drain it on paper towels as normal. Toast the bread.

Melt the remaining 1 Tbsp butter in a large, nonstick pan over medium heat. Crack the egs into the pan. For eggs sunny-side up, cover the pan and cook just until set, a few minutes. For over easy, don't cover, and flip them after a few minutes, before the white is set. Meanwhile, butter the toast and place a mound of grits on each plate.

Top each mound of grits with a fried egg and serve with toast (each slice with 1/2 Tbsp of butter) and bacon.

Makes 2 servings, 20 WW PointsPlus each.

*** Soft-Cooked Eggs - Soft cooked, mollet, or cooked with creamy yolk

• Eggs!

Put cold egs in a pan in one layer, cover them with water by about 1 inch, and put the pan over high heat. When the water reaches a full boil (at least 209 F/98 C). Cover the pan, remove it from the heat, and follow the directions below for your preferred doneness.

True soft-cooked, with loose white: 90 seconds - cut off top and eat immediately.

Soft-cooked with set white and molten yolk: 3 minutes - cut off top and eat immediately.

Mollet, white and outer yolk set, inner yolk molten: 5 to 7 minutes - serve immediately or chill in ice bath for 10 minutes and store in an airtight container in refrigerator up to 2 days

Fully cooked but creamy, spreadable yolk: 9 minutes - serve immediately or chill in an ice bath for 10 minutes and store in an airtight container in refrigerator up to 2 days

Curried Egg Salad Sandwiches

• Curried Mayonnaise, (Makes more than required by recipe)
• 3/4 cup vegetable oil
• 1 tsp minced garlic (about 1 large clove)
• 1 Tbsp minced ginger (about 1/2 inch piece fresh)
• 1 Tbsp good curry powder
• 1/2 tsp ground turmeric
• pinch of cayenne pepper
• 2 tsp fresh lime juice, plus more to taste
• 1 tsp water
• 1/2 tsp kosher salt
• 1 egg yolk
• 1/4 cup minced red onion
• kosher salt
• 8 hard-cooked eggs, peeled and coarsely chopped
• 2 celery ribs, cut into small dice
• pita bread or naan, for serving

Combine the oil, garlic, and ginger in a small saute pan over high heat. When the garlic begins to simmer, reduce the heat to medium and continue cooking until the garlic is cooked (smell it; it should have lost its raw smell). Remove the pan from the heat and add the curry, turmeric (if using), and cayenne. Transfer the mixture to a glass measuring cup to cool.

While the oil is cooling, combine the lime juice, water, and salt in the vessel you'll be mixing you mayonnaise in and allow the salt to dissolve. Stir in the egg yolk. When the oil is cool enough to touch, whisk it in, first a drop or two at a time, then in a thin stream until it is smoother and rich. Set the mayo aside. It can be refrigerated up to 8 hours in an airtight container.

Put the minced red onion in a small bowl and sprinkle liberally with kosher salt, then cover with water 5 to 10 minutes.

Put the eggs in a medium bowl. Give them a three-or four-finger dose of salt. Strain the onion and add it, along with the celery and 1/2 cup of the mayonnaise, and stir with a rubber spatula until all the ingredients are uniformly incorporated.

Serve on the bread.

Makes 4 servings, 12 WW PointsPlus (without pita/naan)

Egg Salad Sandwiches with Homemade Lemon-Shallot Mayonnaise

• Lemon-Shallot Mayonnaise, (Makes more than required by recipe)
• 1 Tbsp + 2 tsp fresh lemon juice, DIVIDED
• 1 Tbsp minced shallot
• 1/2 tsp kosher salt
• 1 tsp water
• 1 egg yolk
• pinch of cayenne pepper
• 3/4 cup vegetable oil
• 8 hard-cooked eggs, peeled and coarsely chopped
• kosher salt
• freshly ground black pepper
• 2 ribs celery, finely diced
• 8 oz / 8 slices of bread

Combine the shallot with 1 Tbsp lemon juice, and set aside while you make the mayonnaise.

Combine the remaining 2 tsp lemon juice, salt, water, yolk, cayenne in a bowl. Whisk together to dissolve the salt. Whisking continuously, add one, two, then three drops of oil to establish the emulsion, then add the remaining oil in a thin, steady stream, until all of the oil has been incorporated and the mayonnaise is thick and sumptuous. Stir in the shallot and lemon juice.

Combine the eggs, celery, and 1/2 cup of mayonnaise in a bowl, then salt and pepper to taste.

Serve the salad on the bread as sandwiches.

Makes 4 servings, 12 WW PointsPlus (without bread), 16 WW PointsPlus (with bread)

*** Hard-Boiled Eggs

• Eggs!

Put cold eggs into a pan in one layer, cover them with water by about 1 inch, and put the pan over high heat. Watch it carefully to check for boiling.

When the water comes to a full boil (at least 209 F/98 C), remove it from the heat, and let sit for 15 minutes.

Remove the eggs to an ice bath (half ice, half water) until they're completely chilled, at least 10 minutes but preferably longer, giving the water a gentle stir every now and then to keep the cold circulating.

Undercooked: slightly orangy in the middle, safe to eat and yummy

Just right: perfectly yellow

Overcooked: greenish tinge to the yolks

*** Salt Baked Red Snapper

• 1 whole red snapper (2 to 3-pound), scaled and cleaned (we only found 1 1/2 lb)
• 2 lemons, thinly sliced
• 1/2 bunch fresh flat-leaf parsley
• 1/2 bunch fresh thyme
• 4 fresh or dried bay leaves
• 3 lbs kosher salt
• 4 large egg whites

Side dish suggestion:

• boxed rice pilaf or wild rice (check to make sure it makes enough servings, or buy multiples)
• zucchini, sliced, tossed with olive oil, salt, and pepper, and roasted for 20 minutes along with the fish, stirred halfway through.

Preheat oven to 450 F with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.

In a very large bowl, stir together  the salt and egg whites until thoroughly combined. Spread 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.

Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.

Place pan in oven, and cook until fish is done, allowing about 15 minutes per pound (1 1/2 lb fish took us 27 minutes). To check for doneness, insert a metal skewer or carving fork through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done. Remove pan from oven; let sit 5 minutes.

Gently break away the crust use a sharp knife to get started, being careful not to cut the fish. One the salt above the fish is removed, gently remove to a pan. Peel away the skin. Separate into 4 sections.

Eat carefully, as there will be bones.

12 WW PointsPlus per pound of fish. A 24-oz fish makes 4 servings, 5 WW PointsPlus each.

*** Crab Pizza

• 3 Tbsp mayonnaise
• 3 Tbsp sour cream
• 3/4 tsp lemon juice
• 1/2 tsp Tabasco or other hot sauce
• 2 (6 oz) cans lump crab meat, drained
• 3 Tbsp Parmesan cheese, grated
• 1/3 cup grated Swiss cheese
• 2 Tbsp olive oil
• 1 12-inch pizza crust, thin style (if using pre-made dough, use traditional or herb, not wheat or white wheat)
• 6 oz small cooked shrimp
• 1/3 cup scallions, chopped
• paprika

Preheat oven to 450 F (or 425 if using Vons pre-made pizza dough).

Combine first four ingredients in medium bowl. Add crab meat and Parmesan and Swiss cheeses.

Oil a piece of parchment paper and place crust on parchment paper. Paint crust with oil oil. Spread crab mixture over crust. Make a design with the shrimp on top. Sprinkle with scallions and paprika. Bake until topping is puffed and brown, 10-11 minutes. If desired, use the broiler for the last two minutes to crisp up the topping. Cut into small wedges and serve immediately.

Makes 8 servings, 4 WW PointsPlus for the toppings.

Vons pre-made dough: 4 WW PointsPlus for the crust.

Master Formula Cream Scones

• 4 cups (18 oz) unbleached all-purpose flour
• 4 tsp (0.66 oz) baking powder
• 3/4 tsp (0.17 oz) salt
• 1 cup (8 oz) brown sugar, packed
• 1 1/2 cups (8 oz) currants or other dried fruit, or maybe chocolate chips
• 1 cup (8 oz) heavy cream, or the heaviest cream you can find
• 1 large egg for egg wash (beat until foamy)
• 3 Tbsp (1 oz) coarse sugar or crystallized ginger

NOTE: Cream scones are tender without being as flaky as biscuit scones.

Sift the flour, baking powder, and salt together into a mixing bowl. Stir in the brown sugar and currants till they are evenly dispersed.

Pour in the cream and stir just until the ingredients form a soft dough.

Turn out the dough onto a lightly floured counter and shape the dough into a disk about 1 inch thick. Cut the disk into 6 to 8 wedges and transfer them to a parchment-lined sheet pan.

Position oven rack int the center of the oven and preheat the oven to 425 F. Brush the scones with egg wash and sprinkle them with sugar or minced crystallized ginger if desired.

Bake the scones for 10 minutes. Rotate the pan, front to back, reduce the temperature to 375 F, and bake the scones for about 10 minutes more, or till they are medium brown in color and are firm to the touch.

Allow the scones to cool for about 20 minutes on a rack and serve them while they are still warm.

*** Onigiri

• 3 cups uncooked white rice
• 4 cups water for Nishiki premium medium grain - or enough to cook rice according to package, in a rice cooker
• bowl of water
• tear-away-plastic-wrapped nori sheets for wrapping
• plastic onigiri mold (or talented hands)
• Filling: (use something with a strong flavor, as it has to carry the rice)
• "Spam Musubi":
• 7 oz can of spam, finely diced
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• Simmer filling ingredients together in a non-stick skillet until the liquid is dissolved and the spam is glazed
• Untried
• Gobble Gobble (hot Italian turkey sausage, with cranberry glaze)
• Big Fin (Classic Tuna Salad, with mondo flavors)
• Curry-Kaze (spicy curried chicken)
• What's the Dill? (dill-infused chicken pesto)
• Landry List (ground beef, salt, pepper, and corn)
• Bay-Bay Ruth (shrimp and corn with tons of old bay and cayenne)
• Miami Special (pureed black beans, lime juice, spicy chicken)
• Greektastic (yogurt, dill, spicy hummus)
• Pho-get-me-not (deli sliced beef, jalapeno, hoisin, sriracha, basil simmered in beef broth)
• Can't be beet (candied walnuts, citrus vinaigrette, cooked beets)
• Orange ya glad? (stir-fried unbreaded orange chicken)
• Kung Boom Pao (kung pao chicken)
• Prosciutto of happiness (gouda cheese, prosciutto)
• Chicken Teriyaki... yeah
• In a Pickle (pickled cucumber salad)
• South of the Border (salsa, shredded chicken, avocado)
• North of the Border (feta simmered in beef gravy - weird take on poutine)

Rinse the uncooked rice in a mesh strainer until the water runs clear. Immediately put into the rice cooker with the appropriate amount of water. Start the rice cooker.

After the rice is cooked, remove the lid, fluff the rice, and allow it to cool enough to handle.

Get out a shallow dish for holding the finished onigiri.

Fill a large bowl with water. Dip your spoon into this periodically to keep the rice from sticking to it too much.

Moisten both halves of an onigiri mold. Using a regular dinner spoon, fill half of the mold with rice and pack it down a bit. Using a spoon, flatten out the middle of the mold to make a space for the filling. Repeat in the other half of the mold. Add filling. Close the mold. Remove from the mold and compact with hands if necessary. Cover with nori wrapper according to the package directions.

Makes 9 servings, 6 WW PointsPlus.

Shrimp Tiradito with Avocado and Corn

• 1 lb large shrimp (16-20 count), peeled and deveined
• 1 heaping Tbsp Old Bay seasoning
• 1/2 cup diced celery
• 1/4 cup mayonnaise
• 3 Tbsp fresh lime juice
• 2 Tbsp aji amarillo paste (or minced, seeded habanero or jalapeno)
• 1 Tbsp minced peeled fresh ginger
• 1 Tbsp chopped fresh cilantro (leaves and stems)
• 1/4 tsp kosher salt
• 1/2 avocado, peeled and thinly sliced
• 1/4 cup thinly sliced red onion
• 1/2 cup corn, cooked
• 1 Tbsp extra-virgin olive oil
• skewers

Bring a large pot of water to a boil over high heat. Line a large plate with paper towels. Thread each shrimp lengthwise onto a skewer to keep it straight.

Stir the Old Bay seasoning into the boiling water. Add the shrimp and boil until they just turn pink, about 1 minute. Use tongs to transfer the shrimp to the paper towels to drain. (The shrimp can be refrigerated in an airtight container for up to 24 hours. Let come to room temperature before proceeding.)

Put the celery, mayonnaise, lime juice, aji amarillo paste, ginger, cilantro, and salt in a small bowl and whisk together until smooth. Refrigerate until cold, about 20 minutes.

To serve, remove the skewers and arrange 3 shrimp on each of four small plates. Spoon the sauce over them, and garnish with the avocado slices, red onion, corn, and a drizzle of extra-virgin olive oil.

Makes 4 servings, 8 WW PointsPlus.

Ginger Chocolate Pots de Creme (Custards)

• 1.5" long piece fresh ginger, left unpeeled
• 1 cup whole milk
• 2/3 cup heavy cream
• 3 oz bittersweet chocolate, chopped
• 4 large egg yolks
• 1/4 cup sugar

Slice the ginger into very thin rounds. Combine the milk, cream, and ginger in a saucepan and set it over high heat. When the mixture just begins to simmer, remove it from the heat, cover it, and let it steep for 1 hour.

Preheat the oven to 325 F. Line a baking dish large enough to accommodate four 6-oz custard cups with a kitchen towel.

Add the chocolate to the milk mixture and heat again, whisking gently. At the first sign of a simmer, remove the pan from the heat and continue whisking gently until all the chocolate is dissolved. this could take a few minutes.

Seperately whisk the egg yolks and sugar for a minute in a bowl. Then very gradually drizzle the hot milk-cream mixture into the yolk mixture, whisking constantly but gently.

Strain the mixture through a fine-mesh strainer. Divide the custard among six 4-oz custard cups or ramekins and arrange then in the towel-lined baking dish. Carefully add hot tap water to the baking dish so that the water comes about halfway up the sides of the cups.

Bake for 28 to 34 minutes, until the custards are set but still slightly jiggly in the center. Chill, covered, for at least 2 hours before serving.

Serve cold. They can be refrigerated for up to 3 days.

Makes 4 servings, 11 WW PointsPlus each.

Biscuits, Berries, Honey, and Cream

Biscuits

• 1 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp peanut or canola oil
• 1/2 cup whole milk (more below)

Toppings

• 2 pints strawberries or other berries, cleaned and hulled
• 1 Tbsp sugar
• 2 Tbsp honey
• 1/2 cup whole milk

Biscuits:

Preheat oven to 450. Lightly grease a baking sheet with nonstick cooking spray or use a silicone baking mat.

Sift the dry ingredients into a bowl. Add the oil and milk and stir just until the dry ingredients are incorporated.

Using a spoon, drop the batter in 8 heaping spoonfuls onto the baking sheet for 8 to 12 minutes, until lightly browned on the bottom. Let cool.

Toppings:

Macerate the berries with the sugar. Let sit at least 20 minutes.

To serve, crumble 2 of the biscuits into a cereal bowl. Add 1 cup of macerated berries. Drizzle with a little honey, then pour in an ounce of milk. Eat immediately.

Makes 4 servings, 8 WW PointsPlus each.

*** Spicy Flank Steak

• 1 (7 oz) can chipotle peppers in adobo sauce
• 1/2 cup water
• 1/3 cup red wine vinegar
• coarse salt (kosher or sea)
• freshly ground black pepper
• 1 1/2 lbs flank steak

Blend the peppers, water, vinegar, salt, and pepper in a food processor. Transfer half of it to a shallow dish just big enough to fit the steak. Pour the other half of the marinade over the steak.

Cover, and refrigerate 1-24 hours, turning over halfway through.

To cook, remove steak from refrigerator to warm up and preheat broiler to high. Remove the steak from the marinade. Discard the marinade. Broil 6 minutes per side for medium rare.

Let rest 5 minutes before slicing. Slice against the grain into 1/4-inch-thick slices, and serve.

1 WW PointsPlus per ounce of meat before cooking.