Wayne and Rebecca Madsen

Giant Chocolate Chip Cookie Cake
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2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 bag semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line a 14-inch, spring form pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.  read more »

Pork Tenderloin Cubano
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[This recipe has been adjusted to make it more fruity]

Marinade:
1 bunch green onions, chopped
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground curry
1/2 teaspoon salt
1/2 teaspoon dried oregano

Pork Tenderloin:
1 pound 3/4 inch-thick pork tenderloin, trimmed & sliced into four pieces
1 tablespoon butter
4 ounces smoked Gouda cheese, sliced
baguette, sliced in 6 inch segments, sliced again in half
1/4 small red onion, thinly sliced

Pineapple Salsa:
2/3 cup chipotle based salsa (we tried a raspberry chipotle and it worked great)
1/3 cup finely diced pineapple  read more »

Goat Cheese and Fennel on Sourdough
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1 Fennel bulb
1/4 cup olive oil
1/2 medium red onion, chopped
1 TBS pernod
salt and pepper
4 slices sourdough bread
1 garlic clove, minced
8 oz. goat cheese
1/8 tsp cayenne pepper
pinch of thyme

Cut off stalks of fennel bulb and remove sprigs from the stalks. Throw the stalks away. Cut bulb heart into 1/4 inch squares. Heat oil in pan and add fennel bulb pieces and red onion pieces. Cook for 10 minutes until tender. Stir in Pernod and salt and pepper. In a separate bowl, mix goat cheese with fennel sprigs and cayenne pepper. Cover each sliced of bread with 1/4 of the goat cheese mixture. Top with the onion and fennel. Put sandwich together. Best served with thick bread slices.

Makes 2 sandwiches.

Raspberry and lemon pinwheels and whirlybirds
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1 cup defrosted or fresh raspberries
1 cup plus 3 TBS flour
1/4 tsp baking powder
1/8 tsp salt
9 TBS (1 stick) butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 tsp almond extract
1 tsp lemon zest

Puree raspberries in food processor. Use the back of a spoon to press them through a strainer to remove seeds. Separate 2 TBS of puree.

Mix 1 cup flour, baking powder, and salt.

Put butter in large mixing bowl and beat with electric mixer on medium speed for 15 seconds. Add sugar and beat until blended, approx. 1 minute. Mix in egg yolk, vanilla and almond extract. Add flour mixture and mix until smooth dough.  read more »

Swiss Chicken (casserole?)
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5-6 Chicken Breasts
1 lb. Sliced Swiss Cheese
1/3 C. Butter
1 can Cream of Chicken Soup
1/2 C. White Grape Juice from concentrate
1 box Chicken Stuffing

Preheat oven to 350 degrees.

Thaw chicken and put it in a casserole pan. Put a generous amount of swiss chess on each breast.
Mix together 1/2 C. White Grape Juice concentrate and 1 can Cream of Chicken Soup in sauce pan and heat up slightly. (This can also be done in the microwave.) Pour over the chicken.

Melt 1/2 C. Butter and mix with 1 box Chicken Stuffing, mix with grape juice and cream of chicken. Spread the stuffing over the top of the chicken creating a top layer of stuffing.
Cover casserole pan with foil and bake for 40-45 minutes. Take the foil off and cook for another 5-10 minutes.

Fancy Taco Salad Bowls
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2 12" flour tortillas
1 lb. beef (any of your personal choice cuts of steak), sliced thinly
1 cup sweet corn
2 cups sharp cheddar cheese, shredded
2 heaping tablespoons of sour cream
2 TBS fruit salsa (mango or peach recommended)
1 TBS taco seasoning
2 TBS lime juice
salt to taste
lots of lettuce, possibly 3 cups?

Start by putting flour tortillas into two separate oven-safe bowls. The size depends on how deep or wide you want your taco salad to be; I would generally recommend bowls that are 6" in diameter. Stuff the tortillas into the bowls, creating a bowl out of the tortilla. Shred the cheddar cheese into the base of the bowl. Stick into the oven on the lowest rack at a broil for about 4 minutes, or until the tips of the tortillas are brown and the tortillas are to your preferred crunchiness. Take out and let cool.  read more »

Applewood Bacon and Chicken Sandwich
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Per 2 Sandwiches:
1 large chicken breast, sliced into two thinner fillets
4 thick full slices of applewood bacon, halved
salt and pepper to taste
4 slices honey wheat bread
4 slices swiss
olive oil
mayo
darkberry jam (boysenberry or blackberry)
romaine lettuce

In a TBS of olive oil, fry the chicken breasts at medium high heat, approximately 4 minutes on each side. Sprinkle lightly with salt and pepper, to your own tastes. Fry up the bacon, approximately 4 half slices per sandwich. Lightly brush olive oil on the top of the 4 slices of bread and then toast until lightly brown. When the toast is done, spread mayo on the top of two and the jam on the top of the other two.  read more »

Aigo Bouido
(Garlic and Sage Soup)
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6-8 cloves garlic, finely minced
2 tsp sage
2 tsp thyme
4 cups water
1 TBS butter
6 oz vermicelli (any broken noodles do great)
2 TBS lemon juice
6 egg yolks lightly beaten
salt and pepper
3 TBS extra virgin olive oil
6 TBS shredded Parmesan cheese

In a large saucepan over high heat, combine the garlic, sage, thyme and water and bring to a boil. Reduce the head to low and simmer, uncovered for 20 minutes.  read more »

Apple Walnut Salad
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2 cups ciabatta bread, cut into 1/2 inch cubes
2 TBS olive oil
1 cup celeriac (celery root), thinly sliced
1/2 cup seedless grapes (green), halved
1/2 cup walnuts, toasted, slightly crushed
1 apple, cored, quartered and thinly sliced
1/2 cup creamy salad dressing (recommended: blue cheese, asiago caesar, or plain mayo)
2 TBS fresh chives

Preheat oven to 400 degrees. Toss the ciabatta in 1 TBS olive oil. Place the bread cubes in a single layer and toast them in the oven until browned (approximately 7 minutes). Remove from oven and let cool. After bread is cooled, place into a large bowl with the rest of the ingredients. Season with some salt and pepper.

Serves 4 people (for a side dish).

Naan Bread
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Scant 4 cups white bread flour
1 1/2 tsp salt
2 1/4 tsp active dry yeast
water to mix
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

Put the flour, salt, and yeast into a bowl with enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces. Let rest of 1 hour.

Divide the dough once more, making six pieces (you can divide it further if you desire, but optimal is six from this recipe). Using a rolling pin, flatten each piece into a circle and let rest for 5 more minutes.

Heat a skillet to medium heat and add a splash of olive oil. Shallow fry each naan until browned on both sides, then set aside to cool before serving.

Makes six pieces (one per person).