The Cook In The Family: March 2010

Tuesday, March 30, 2010

Reese's Peanut Butter Cups Cake

Ingredients for cake:
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
good pinch of salt
2 cups mini Reese's peanut butter cups, chopped, plus 1 1/2 cups more for garnish (about 2 12-ounce bags)

Ingredients for ganache:
12 ounces dark chocolate, chopped
1 cup heavy cream
3/4 cup creamy peanut butter
4 T powdered sugar

Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In a large bowl, beat cake mix, eggs, buttermilk, vegetable oil and salt on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

Preparing the peanut butter ganache:
Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and powdered sugar, whisking until smooth.

Frosting the cake:
First trim the tops of cakes with a serrated knife.

Put one cake layer on cooling rack and place on a baking sheet. Spread some ganache on top; spread evenly with a spatula. Place remaining cake layer and pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula.

Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with the chopped Reese's peanut butter cups.

Note: Save some ganache as glue, to put on the cake just before adding the chopped Reese's peanut butter cups, then chill to let it set [Frost the cake, then chill, then add a thin layer of ganache again, add the garnish, then chill again.]

Authentic Pasta Bolognese

Ingredients:
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
extra virgin olive oil, for the pan
kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated parmigiano-reggiano
high quality extra-virgin olive oil, for finishing

Preparing the sauce:
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed vegetables and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.

Add the ground beef and season again generously with salt. Brown the beef -- this should take another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season with salt, if needed. Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should always be well salted, as salty the ocean. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Plate and top with remaining grated parmigiano.

Serves 6 to 8

Soft Parmigiano Polenta

Serve with roasted chicken, grilled meats, or Brined Pork Chops.

Ingredients:
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
salt
1 cup long cooking polenta
1/2 cup grated parmigiano
1/4 cup mascarpone cheese

Preparing the polenta:
In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning (taste it). When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.

When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.

To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

Brined Pork Chops

Ingredients for the brine:
1/2 cup salt, or to taste
1/3 cup sugar
2 T fennel seed
2 T coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone-in pork rib chops
1 T wild fennel pollen (if not available, toasted ground fennel seeds are an acceptable substitution)

Soft Parmigiano Polenta

Preparing the brine:
In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.

Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.

Serves 4

Authentic Meatballs

Ingredients:
extra-virgin olive oil
1 large onion, 1/4-inch dice
salt
2 cloves garlic, smashed and chopped
pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water

marinara sauce

Preparing the meatballs:
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do one final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good. If it doesn't it is probably missing salt. Add more.

Preheat the oven to 350 degrees F.

Shape the meat slightly larger than golf balls. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce, or alone as hors d'oeuvres.

Makes 18 to 20 meatballs

Maple & Cayenne Glazed Chicken

Serve the sweet potato, bacon and apple hash as a side dish.

Ingredients:
2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in 1/2
extra virgin olive oil
kosher salt
1 cup real maple syrup
2 teaspoons cayenne pepper

Preparing the chickens:
Preheat the oven to 400 degrees F.

Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about three-quarters of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.

While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.

After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.

Serves 4

Sweet Potato, Bacon and Apple Hash

This is delicious as a side dish to a roasted chicken (Maple & Cayenne Glazed Chicken) or a pork loin.

Ingredients:
2 garnet yams, peeled and cut into 1/2-inch dice
extra virgin olive oil
kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

Preparing the hash:
Preheat the oven to 400 degrees F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.

Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.

Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Serves 4

Tartar Sauce

Ingredients:
3 egg yolks
1/4 cup malt vinegar
1 1/2 cups peanut or vegetable oil
2 shallots, finely diced
3/4 cup finely chopped cornichons
1/2 cup whole grain mustard
1 teaspoon celery salt
pinch cayenne pepper
kosher salt

Preparing the sauce:
In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.

Serves 6 to 8

Herb-Roasted Potatoes

Ingredients:
1 pound new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 T finely chopped sage
pinch crushed red pepper flakes
kosher salt
extra virgin olive oil

Preparing the potatoes:
Preheat oven to 400 degrees F.

Cut the potatoes into halves or quarters, as long as they are all about the same size.

Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil -- The potatoes will absorb a lot of oil and salt.

Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored.

Serves 4

Anne Burrell's Chicken Pot Pie

Ingredients for the crust:
1 stick butter, cut into pea-size pieces
1 (8-ounce) container cream cheese, cut into pieces
1 1/2 cups all-purpose flour, plus extra for kneading
pinch kosher salt
1 egg yolk
1 to 2 T cold water

Ingredients for the filling:
extra virgin olive oil
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
kosher salt
2 cloves garlic, smashed and finely chopped
3 pounds skinless chicken legs and thighs
4 cups rich chicken stock, (preferably homemade)
2 cups butternut squash, peeled and cut into 1/2-inch dice
1 1/2 cups 1/2-inch pieces haricots verts
6 sage leaves, finely chopped
4 T butter
4 T all purpose flour
1 egg beaten with 2 T of water, for egg wash

Preparing the crust:
In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, add in a few more drops of water.

When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.

When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.

* * * * * * *

Preparing the filling:
Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.

Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.

Preheat the oven to 375 degrees F.

Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the gravy over the chicken mixture until the dish(s) are three-quarters filled.

Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help glue the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.

Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.

Serves 4

Grilled Salmon with Herb & Meyer Lemon Compound Butter

Ingredients:
1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
kosher salt
4 (6-ounce) salmon fillets, skin-on
extra virgin olive oil

Preparing the fish:
In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.

Preheat grill to medium.

Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.

Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.

*Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

Serves 4

Meyer Lemon Curd Tart

Ingredients for the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all purpose flour, plus extra for rolling dough
1 egg yolk
pinch salt
2 to 4 T cold water

Ingredients for the curd:
3/4 cup freshly squeezed Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
pinch salt
1 1/2 sticks butter, cut into pats

Ingredients for the garnish:
1 pint blueberries
2 T sugar
2 T Meyer lemon juice

10-inch tart pan

Preparing the dough:
Preheat the oven to 425 degrees F.

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

For the curd:
Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

Sauteed broccoli Rabe

Ingredients:
kosher salt
1 bunch broccoli rabe, tough, non-leafy stems removed
extra virgin olive oil
3 cloves garlic, smashed
pinch crushed red pepper flakes

Variations: roasted lemon juice, grated parmesan cheese

Preparing the broccoli:
Bring a large pot of well salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use.

Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. Add the broccoli rabe and toss around in the oil to heat up and season; it is already cooked. Add more oil, if needed and season with salt if needed. If using roasted lemons, squeeze over broccoli and reduce down a few moments before taking pan off the heat. If using parmesan cheese, sprinkle over the top right before removing to serving plates.

Serves 4

Seared Wild Striped Bass with Sauteed Spring Vegetables

Ingredients:
salt
1 bunch asparagus, snapped where it wants to naturally break
2 cups sugar snap peas, tips and strings removed
1 cup shelled fava beans
extra virgin olive oil
3 cloves garlic
1 cup morel mushrooms, cleaned and cut lengthwise in half
1/2 cup chicken or vegetable stock
4 (6-ounce) wild striped bass fillets, with skin

Preparing the vegetables:
Bring a large pot of well-salted water to a boil. Meanwhile, fill a large bowl with ice water and salt it well. Place the asparagus in the boiling water and cook until the water comes back to a rolling boil. Remove and place it immediately in the salted ice water. When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, just be sure to always do the fava beans last. Fava beans have very high iron content and will turn the blanching water black. After the beans are blanched and cooled, remove the tough outer skin to reveal a lovely spring green fava bean.

Coat a large saute pan with olive oil. Smash the three garlic cloves with the heel of your hand and add to the saute pan. Bring the pan to a medium high heat. When the garlic has become golden brown and very aromatic remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the mushrooms and stock, season generously with salt, and saute for 1 minute. Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated. Serve immediately or later at room temperature.

Preparing the fish:
Take the fish out of the refrigerator about 10 to 15 minutes before using. Pat the skin dry with a paper towel and season the fish on both sides with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish. The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to create a lovely crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it. After a couple of minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy. As fish cooks it turns from translucent to opaque. The idea is to cook the fish two-thirds of the way on the skin side and flip it over for the last third of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Serve the fish over the sauteed spring vegetables.

Serves 6

Crisp Red Snapper with Ragout of Potatoes, Onions Artichokes & Green Olives, & Sauce Vierge

Ingredients:

4 (7-ounce) snapper fillets, skin on, scaled
3 T extra-virgin olive oil

Ingredients for the ragout:
3 T extra virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled, and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
salt and freshly ground black pepper

Ingredients for the sauce vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 T extra virgin olive oil
salt and pepper

Preparing the fish:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

Preparing the ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining 1 tablespoon of olive oil into the ragout before plating. Serve warm.

Preparing the sauce vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Serves 4

Whole Roasted Fish with Herbs

Ingredients:
1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
kosher salt
extra virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Preparing the fish:
Preheat the oven to 400 degrees F.

Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.

Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.

Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.

Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.

Serves 2

Mixed Green Salad with Parmigiana Crisps (or Bowls)

Ingredients:
1 cup grated Parmigiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup high quality extra-virgin olive oil
1/4 cup red wine vinegar
salt

1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts, or toasted pine nuts

Preparing the crisps or bowls:
Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

Preparing the salad:
In a large bowl, place the cleaned and dried mixed greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste, and add the remaining oil and vinegar, if needed and season again with salt, if needed. The salad should be very flavorful but not soggy.

Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

Parmesan Frico

1/2 cup grated parmesan

Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.

Anne Burrell's French Onion Soup

Ingredients:
extra virgin olive oil
8 large onions, thinly sliced from stem to root end
kosher salt
6 ounces dry sherry
4 bay leaves
1 bundle thyme
2 quarts chicken stock
12 thin slices baguette
1/2 pound Gruyere cheese, grated
1/2 bunch chopped chives

Variations: Homemade beef stock in place of the chicken stock, or a 50-50 mix.

Preparing the soup:
Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.

Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or way to rush this -- Caramelized onions take a long time, about an hour.

When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. Taste for seasoning, and add salt if necessary. If the stock reduces too much add water to keep the liquid level up. When done, the soup should be thick and very full flavored. Taste: You may need to re-season, caramelized onions are very sweet and require a fair amount of salt.

Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly. Top with chopped chives.

Serves 6

Grilled Flank Steak and Vegetable Pita

Ingredients:
2 garlic cloves, smashed and finely chopped
2 teaspoons coriander, toasted and ground
pinch cayenne pepper
1 lime, zested and juiced
kosher salt
extra virgin olive oil
1 flank steak, trimmed of excess fat

2 red or yellow bell peppers (or one of each)
1 large zucchini or 2 small, 1/2-inch slices on the bias
1 large red onion, cut into 1/2-inch rounds
2 cups washed baby arugula
1/4 pound shaved parmigiano
balsamic vinegar

4 whole wheat pita pockets

Preparing the flank steak:
Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.

Preheat the grill.

Grill the peppers on all sides until they are black all over. Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve.

Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.

While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve.

Assembling the pitas:
Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle.

In a large bowl, toss the arugula with the parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil for picnics, next day lunches, etc.

Serves 4

Bucatini All'Amatriciana

Ingredients:
extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips [substitute thick-cut pancetta]
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated parmigiano-reggiano, plus extra for garnish

Preparing the sauce:
Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.

Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.

Serves 4 to 6

Authentic Chicken Cacciatore

Ingredients:
olive oil, as needed
1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
kosher salt
2 large onions, sliced
pinch crushed red pepper flakes
4 garlic cloves, smashed and finely chopped
1 red pepper, cut into 1/2-inch dice
1 yellow pepper, cut into 1/2-inch dice
1 pound cremini mushrooms, cleaned and sliced
2 cups dry white wine
2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
1 bundle thyme
3 bay leaves

Preparing the cacciatore:
Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.

If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half.

Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken.

Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken.

Serves 4 to 6

Grilled Shrimp with Zucchini, Almonds & Panelle

This panelle is similar to grilled polenta, only it's made with chickpeas instead of corn.

Ingredients for the panelle:
salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, zested
1 cup canned or cooked chickpeas, crushed

Ingredients for the salad:
8 giant (U-10) head-on shrimp, deveined
extra virgin olive oil
kosher salt
1 zucchini, green part only julienned
2 cups baby washed arugula
1/2 cup sliced almonds, toasted
2 lemons, juiced

Variation: mince garlic into the crushed chickpeas

Preparing the panelle:
In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients.

Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry.

Preparing the salad:
Preheat the grill to medium.

Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.

While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt.

In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on serving plates and arrange the grilled shrimp and panelle on the salad.

Serves 4

Authentic Marinara Sauce

Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

Ingredients:
1/4 cup extra virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Preparing the sauce:
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.

Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt to taste (tomatoes take a lot of salt). Season in steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Makes 2 quarts

Chocolate Mousse

Ingredients:
6 ounces semisweet chocolate
2 egg yolks
1/4 cup sugar
2 T coffee liqueur
1 1/2 cups heavy cream

Optional: fruit, nuts, cookies or whipped cream.

Preparing the mousse:
Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Serves 4

Porchetta with Roasted Fingerlings & Vegetables

Ingredients for the pork:
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
20 garlic cloves, thinly sliced
1 T crushed red pepper flakes
extra virgin olive oil
1 picnic shoulder of pork with the skin, bone removed
kosher salt and freshly ground black pepper

Ingredients for the vegetables:
2 large Spanish onions, diced
10 garlic cloves, smashed
1 pound fingerling potatoes, cut lengthwise
2 pints Brussels sprouts, halved
1 celery root, cut in 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 bottle dry white wine
kosher salt
1 bundle fresh thyme
10 bay leaves
extra virgin olive oil
2 quarts chicken stock

Preparing the porchetta:
Preheat the oven to 450 degrees F.

To make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder (be sure to get it into every nook and cranny). Sprinkle generously with salt and pepper. Roll the pork and tie tightly with butcher's twine.

In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy.

Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Roast for another 3 to 3 1/2 hours, basting the skin occasionally and adding more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time.

Remove the pork from the pan to a cutting board and discard the string. Let rest for about 15 minutes. Cut the crispy skin from the meat and cut into pieces. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top. Garnish with piece of crispy skin and serve.

Serves 10

Anne Burrell's Focaccia

Ingredients:
1 3/4 cups warm water
1 package active dry yeast
1 T sugar
5 cups all purpose flour, plus additional for kneading
1 T kosher salt, plus coarse sea salt, for sprinkling
1 cup extra virgin olive oil, divided

Preparing the dough:
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. [Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!].

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. [Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.]

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Authentic Spaghetti alla Carbonara

Ingredients:
salt
2 T olive oil
3/4 cup pancetta, cut into 1/4-inch dice
1 pound spaghetti
8 large eggs, room temperature
1/2 cup grated parmesan
1/2 cup grated pecorino
freshly ground black pepper
4 scallions, cut on a severe bias

Preparing the carbonara:
Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenized. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.

Serves 4

Variations:

Once the pancetta browns, add a couple of minced shallots, garlic and some crushed red pepper.
Add thawed frozen peas to the sauteed pancetta.
Add shredded chicken.
Add chopped parsley over finished dish.

Olive Oil Cake with Blueberries and Mascarpone

Ingredients for the cake:
3/4 cup extra virgin olive oil, plus extra for brushing
5 large eggs separated, plus 2 additional whites
3/4 cups sugar
1 Meyer lemon, zested
1/2 cup sweet sherry (recommended: Vin Santo)
1 cup all purpose flour
pinch of salt

Ingredients for the topping:
1 pint blueberries
1 Meyer lemon, zested
1/2 cup sugar
1 cinnamon stick
1/4 cup water
1 pint mascarpone

9-inch springform pan

Preparing the cake:
Preheat oven to 350 degrees F.

Line the bottom of a springform pan with parchment paper, and brush the sides with oil.

In the bowl of a stand mixer or by hand, combine the egg yolks, sugar and lemon zest. Using the whisk attachment or by hand, beat the eggs and sugar until they become very pale and thick and have doubled in size. Reduce the speed of the mixer and slowly beat in the 3/4 cup of olive oil and sherry. Remove the bowl from the mixer and gently stir in the flour using a wooden spoon. Mix just until the flour is combined. Set aside.

Beat all the egg whites with a pinch of salt until they form stiff peaks. Using 1/3 of the egg white mixture at a time, fold into the egg yolk mixture. Once all of the egg whites are combined, transfer the mixture to the prepared springform pan.

Bake in the preheated oven for 45 minutes or until a cake tester comes out clean.

When the cake is done, remove it from the oven and let it cool for 10 minutes. Remove it from the springform pan and let cool completely.

Preparing the topping:
Combine the blueberries, lemon zest, sugar, cinnamon and water in a saucepan. Bring mixture to a simmer and cook for 20 to 30 minutes or until the berries have burst and the liquid has reduced to a jam consistency. Remove cinnamon stick and discard. Cool completely before serving.

Serve a slice of the cake with the blueberries and a dollop of mascarpone.

Serves 8 to 10

Stuffed Artichokes

Ingredients:
2 lemons
4 medium artichokes
4 cloves garlic, smashed
1/2 bunch mint, picked and cut into a chiffonade
1/2 bunch Italian parsley, leaves picked and finely chopped
1 cup grated parmesan
1 cup bread crumbs
1/2 teaspoon crushed red pepper
1/2 cup pine nuts, toasted, optional
3 anchovy fillets, minced, optional
extra virgin olive oil
kosher salt
2 cups white wine

Preparing the artichokes:

Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water. Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.

Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean, reserve them in the lemon water.
Remove the tough outer skin on the stems and reserve them in the lemon water as well.

Preparing the stuffing:
In a small bowl combine the garlic, herbs, parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.

Stuff the artichokes with the paste.

Place the artichokes standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt.

Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork.

Serve hot or room temperature drizzled with generous amount of olive oil.

Serves 4

Pasta with Pesto and Peas

Ingredients:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 T freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

* * * * * * * * *

Ingredients for the pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 T chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated parmesan

Preparing the pasta:
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Serves 12

* * * * * * * *

Preparing the pesto:
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Note: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

Makes 4 cups

Chicken and Broccoli Stir Fry

Ingredients:
2 T soy sauce
1 T orange juice
1 T rice wine vinegar
1 T light brown sugar
1/2 T sesame oil
1/2 T red pepper flakes, plus more to taste, if desired
1/2 T cornstarch

1 T peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
4 cloves garlic, minced
2 T peeled and chopped ginger
4 green onions, sliced
2 cups broccoli florets, blanched

Preparing the dressing:
In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Set aside.

Preparing the chicken and brocolli:
Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.

Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds.

Serves 4

Turkey Lasagna

Ingredients:
2 T olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated parmesan, plus 1/4 cup for sprinkling
1 extra large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preparing the lasagna:
Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Serves 8

Penne with Five Cheeses

Ingredients:
kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 T ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 T (1/2 stick) unsalted butter

Preparing the pasta:
Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Penne with Baby Mozzarella, Tomatoes and Herbs

Ingredients:
12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews)
4 sprigs fresh oregano
2 sprigs fresh thyme
1 clove garlic, smashed
1/2 teaspoon kosher salt, plus as needed
freshly ground black pepper
1 pound baby mozzarella (boconccini), drained
2 T fruity extra virgin olive oil, plus for drizzling
3 large ripe tomatoes (about 1 1/2 pounds)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup pitted kalamata olives

Preparing the pasta:
Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.

Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.

Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve immediately or at room temperature.

Serves 4

Pasta with Sun-Dried Tomatoes

This is great warm, or at room temperature or right out of the refrigerator, making it a perfect summer party dish.

Ingredients:
1/2 pound fusilli (spirals) pasta
kosher salt
olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

Ingredients for the dressing:
5 sun-dried tomatoes in oil, drained
2 T red wine vinegar
6 T good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned

Preparing the pasta:
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

Preparing the dressing:
Combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the parmesan and basil, and toss well.

Taste and adjust seasoning before serving

Serves 6 to 8

Shrimp Scampi and Linguini

Ingredients:
vegetable oil
1 T kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 T unsalted butter
2 1/2 T good olive oil
1 1/2 T minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Preparing the pasta:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Preparing the shrimp:
In a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful not to burn the garlic. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Serves 3

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

4 shishkebab skewers (metal or pre-soaked bamboo skewers)

Ingredients:
1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
a good handful shelled pistachio nuts

a few handsful mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil

4 large flatbreads or tortilla wraps

4 heaping T plain yogurt

Preparing the lamb:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces. With damp hands, push and shape the meat around and along skewers. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

Grill the kebabs until nicely golden on all sides.

Preparing the salad:
In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Right before serving, dress the salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Warm the flatbreads for 30 seconds on the griddle pan or under the broiler right before serving.

Assembly:
Top each warmed flatbread with some dressed salad leaves and onion. Slip cooked kebabs off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and extra virgin olive oil, roll up and enjoy.

Serves 4

Apricot Couscous

Ingredients for apricot couscous:
extra virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
kosher salt and freshly ground black pepper

Preparing the apricot couscous:
In a medium saucepan add a 2 count of extra virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve on a large platter and garnish with fresh cilantro.

Brick Chicken with Apricot Couscous

Ingredients:
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)

extra virgin olive oil

Ingredients for spice mix:
2 T cumin seed
2 T whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced

* * * * * * * * *

Ingredients for mint yogurt dressing:
1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 T honey
1 lemon, juiced
extra virgin olive oil
salt and pepper

* * * * * * * * * *

Ingredients for apricot couscous:
extra virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
kosher salt and freshly ground black pepper

Preparing the spices:
Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

* * * * * * * * *

Preparing the chicken:
Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through.

Serve with Mint Yogurt Dressing and Apricot Couscous.

* * * * * * * * * *

Preparing the mint yogurt dressing:
Combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

* * * * * * * * *

Preparing the apricot couscous:
In a medium saucepan add a 2 count of extra virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Serves 4 to 6

Orange-Glazed Giant Donuts with Almonds

Ingredients:
3 ounces unsalted butter, softened
1 cup sugar
2 teaspoons salt
2 T powdered milk
3/4 teaspoon ground mace or allspice
2 teaspoons vanilla extract
2 large eggs
2 large egg yolks
2 cups milk
6 cups cake flour
3 cups bread flour
1/4 cup baking powder
2 cups confectioners' sugar
1 T orange zest
1/4 cup fresh squeezed orange juice
3/4 cup sliced almonds, toasted

Preparing the dough:
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on medium speed with the sugar, salt, powdered milk and mace until smooth and creamy, about 1 to 2 minutes. In a small bowl, beat the vanilla with the eggs and egg yolks, and add to the creamed butter. Pour the milk in the bowl and continue to beat until all is well incorporated. Switch the paddle on the mixer with the dough hook. Add the cake flour, bread flour and baking powder to the mixing bowl. Mix on low speed until a ball forms. Increase the speed to medium and continue to beat the dough for 2 to 3 minutes.

Remove the dough from the mixer and place on a floured work surface. Cover with a damp towel and allow the dough to rest for about 15 to 20 minutes.

Preheat a fryer to 360 degrees F.

Once the dough has rested, remove the towel and roll the dough out to 3/4-inch thickness. Use a 4 1/4 to 4 1/2-inch round cutter to cut 12 rounds out of the dough. Use a 1 1/2-inch round cutter to cut a hole out of the center of each of the 12 rounds.

Place the rings in the fryer and fry for 3 minutes per side. Remove from the fryer and set on a wire cookie rack set over a sheet pan. Continue in the same manner for the remaining dough rings. Once all of the donuts have been fried, allow to cool on the rack for 10 to 12 minutes.

In a medium bowl, combine the confectioners' sugar, orange zest and juice and whisk to combine to form a glaze. Dip the fried donuts into the glaze and twist to allow the excess to drip off. Place the donuts back on the rack, glaze side up, and sprinkle with 2 tablespoons of the almonds. Repeat this process with the remaining donuts, glaze and almonds. Serve the prepared donuts immediately.

Kalamata, Rosemary and Pecorino Focaccia

Ingredients:
6 T warm water
1/4-ounce active dry yeast
2 teaspoons sugar
2 cups bread flour
2 teaspoons salt
11 T extra virgin olive oil
1 1/2 cups sliced fennel
1/2 teaspoon freshly ground black pepper
1/4 cup pitted and chopped kalamata olives
1/2 cup grated Pecorino Romano
1 T fresh rosemary nettles

Preparing the dough:
In the bowl of an electric mixer, combine the water, yeast and sugar; stir to dissolve the sugar and yeast. Allow the yeast to bloom in the bowl, forming bubbles or a foam on the surface of the water. Add the flour, 1 1/2 teaspoons of the salt and 3 tablespoons of the olive oil to the bowl and mount onto the mixer. Use a dough hook attachment to mix the flour and liquid on low speed until a dough is formed. Once the dough is formed, raise the speed to medium and beat the dough for 8 to 10 minutes. Remove the dough from the bowl and place in a lightly greased bowl covered with a damp kitchen towel (or plastic wrap), to proof until doubled in size, about 2 hours.

While the dough is proofing, heat 2 tablespoons of the olive oil in a 10-inch saute pan and once hot, add the fennel, 1/2 teaspoon salt and the pepper to the pan and saute until lightly caramelized, about 3 minutes. Remove the fennel from the pan and set aside until ready to use.

Preheat the oven to 450 degrees F.

Punch the dough down and place on a lightly oiled 9 1/2 by 13-inch sheet pan. Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 to 45 minutes. Use your hands to flatten the dough so that it fits across the entire pan. Spread the sauteed fennel across the surface of the dough, followed by the olives, pecorino, and rosemary. Drizzle the remaining 6 tablespoons of the olive oil over top the dough and place in the hot oven. Bake until golden brown, about 15 to 17 minutes. Rotate the focaccia halfway through the cook time to ensure even browning.

Remove from the oven and allow to cool for at least 15 minutes before cutting and serving.

Black Pepper Pullman Loaf

A good basic sandwich bread.

Ingredients:
1/4-ounce active dry yeast
1 1/4 cups warm water
2 T sugar
3 1/2 to 3 3/4 cups bread flour
2 ounces unsalted butter (1/2 stick)
1 T coarse ground black pepper
2 teaspoons salt

Preparing the dough:
Sprinkle the yeast in a medium bowl and pour the warm water over the yeast. Add 1 tablespoon of the sugar to the bowl and stir to dissolve. Allow the yeast to bloom in the water for 5 to 7 minutes, or until the water begins to foam. Add the flour, the remainder of the sugar, the butter, black pepper and salt in the bowl of a stand mixer equipped with a dough hook attachment, and add the bloomed yeast and water. Run the machine on low until a dough forms, then on medium for 8 to 10 minutes.

Place the kneaded dough in a lightly greased bowl, wrap with plastic wrap and set in a warm, draft-free place to proof until doubled, about 1 to 1 1/2 hours.

Preheat the oven to 400 degrees F.

Once proofed, remove the plastic from the bowl, and punch the dough down. Place the dough into a 9 by 5-inch loaf pan and allow to proof until the dough is ballooning out of the top of the pan, about 45 to 60 minutes.

Once the bread has proofed, place the pan in the oven and bake until the dough sounds hollow when thumped with your finger, about 20 to 25 minutes. Remove the bread from the oven and allow to cool on a rack for 20 minutes before slicing.

Winter Greens Salad

Putting the salad into the oven and lightly wilting it just before serving makes the flavors more intense and the texture more inviting.

Serve this with a roasted pork with mustard nd roasted brussels sprouts, shallots and garlic.

Ingredients:
1 T bourbon
3 medium apples (McIntosh, if available) washed, cheeks removed and cut into 1/2-inch thick slices
3/4 cup pecan halves
kosher salt
3/4 cup extra virgin olive oil
3 T cider vinegar
freshly cracked black pepper
2 heads radicchio, cores removed, leaves removed, torn into bite-size pieces and washed and dried
1 head arugula leaves, washed and dried
1 head chicory, stems removed, washed and dried
1 head escarole leaves, torn into bite-size pieces, washed and dried
2 heads endive, bottoms removed and the leaves halved lengthwise

Preparing the apples:
Preheat the oven to 300 degrees F.

In a medium bowl, add the bourbon and the apple slices. Season with salt and black pepper and stir to combine. Set aside.

Preparing the dressing:
In a large bowl, or with a mortar and pestle, lightly crush the pecans until they are in small pieces and season with salt. Add the olive oil and whisk with the nuts to make a paste-like mixtue. Stir in the cider vinegar and some black pepper. Set aside.

When ready to serve, add the greens to a large bowl and stir in the dressing. Toss to coat the greens with the dressing. Transfer the salad to a platter. Put the platter in the oven with the door ajar until the greens wilt ever so slightly, about 1 to 2 minutes. Remove from the oven and top with the apple slices. Leave excess bourbon behind in the bowl as you top the salad with the apples. Serve immediately.

Roasted Pears with Dulce de Leche

Ingredients:
2 T butter
1 T molasses
4 large fairly firm pears (preferably Bosc or Anjou)
1 lemon, juiced
2 cups apple cider, divided

Ingredients for dulce de leche:
1 pint whole milk
16 ounces granulated sugar

salt

grated dark chocolate, for garnish

cast iron skillet large enough to hold 8 pear halves

Preparing the pears:
In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to melt it over low heat.

Put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice.

When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster.

Add the sugar and the milk to a small saucepan over medium-low heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color.

Spoon some of the dulce de leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate.

Preparing the dulce de leche:
In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly with a wooden spoon to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become thin and then eventually "simmer' back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool.

Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic

Make sure the pork roast has enough air circulating around (and underneath it) as it cooks. Use a roasting pan fitted with a grill rack so the meat is slightly elevated as it cooks.

Ingredients:
1/2 cup Dijon mustard
1/4 cup grainy mustard
1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total)
8 sprigs fresh thyme
2 T unsalted butter, softened
4 T extra virgin olive oil
1 pork loin, preferably center cut or relatively even in thickness from one side to the other
kosher salt and freshly ground black pepper
12 cloves, or 1 head, garlic, cloves separated but not peeled
2 cups brussels sprouts, ends trimmed and dry outer leaves removed
14 to 20 small shallots, peeled
1 teaspoon red chili flakes
1 slice rye bread, diced
1 T sherry vinegar
Preparing the pork:
Preheat the oven to 500 degrees F.

In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.

Toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes.

When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down.

In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service.

Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an ideal internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and let it to rest for 10 minutes.

Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning.

Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.

Serves 8

Monday, March 29, 2010

Toasted Marshmallow Milkshake

From Stand in New York.

Ingredients:
1 cup whole milk
marshmallow mix (1/4 cup toasted melted marshmallows with a teaspoon of plain yogurt, Woodstock Water Buffalo Milk Yogurt preferred)
3 scoops Haagen Daas 5-ingredient Vanilla Bean Ice Cream, or any great vanilla gelato
heavy whipped cream
toasted marshmallows for garnish on the top

Preparing the milkshake:
Place 1/2 bag of marshmallows on a Pam-sprayed cookie sheet. Place under your burner in the oven for 2 to 3 minutes, until completely charred. Take out of oven and let cool.

Repeat this step but only let the marshmallows toast, so they are slightly burnt. Take out of oven and let cool.

In a blender, pour milk, yogurt, ice cream and charred marshmallows. Mix until fully blended and frothy

Pour in a large glass, spoon on heavy whipping cream and top with 2 to 3 toasted marshmallows.

Caramel-Hazelnut Brownies

Ingredients:
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2 2/3 cups sugar
1 1/2 cups butter, melted
4 eggs
2 teaspoons vanilla extract
1 14-ounce package vanilla caramels, unwrapped
2 T milk
1 cup toasted hazelnuts*, chopped
2 T hazelnut liqueur
2 cups dark or bittersweet chocolate pieces

*To toast hazelnuts:
Preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool.

Preparing the brownies:
Preheat oven to 350 degrees F. Line a 13 x 9 by 2-inch baking pan with foil, extending the foil over edges of pan. Generously grease foil; set aside. In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Set aside.

In an extra-large bowl combine sugar and melted butter. Beat with an electric mixer on low speed until well mixed. Beat in eggs and vanill until combined. Add flour mixture, 1/2 cup at a time, beating well after each addition (batter will be thick). Spread batter evenly in prepared baking pan.

In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 power for 1 1/4 to 2 minutes or until caramels are melted, stirring every 30 seconds. Stir in 1/2 cup of the hazelnuts and the liqueur. Drizzle caramel mixture over batter in pan.

Bake for 45 minutes. Remove from oven. Immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened. Spread chocolate over brownies. Sprinkle with remaining 1/2 cup hazelnuts.

Cool in pan on a wire rack. If necessary, chill until chocolate is set. Using edges of foil, lift uncut brownies out of pan. Cut into bars.

Makes 36 brownies.

Store in a single layer in an airtight container, cover. In refrigerator for up to 3 days.

Another Limoncello

Ingredients:
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Preparing limoncello:
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Limoncello

Ingredients:
15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

* Choose thick-skinned lemons because they are easier to zest.

** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the Limoncello will not turn to ice in the freezer.

Preparing the Limoncello:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

Carefully zest the lemons with a zester, no pith.

In a large glass jar (1-gallon jar), add one bottle of vodka.

Add the lemon zest as it is zested.

Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be.(There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.

In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.

Let the syrup cool before adding it to the Limoncello mixture.

Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days.

After the rest period, strain and bottle: discarding the lemon zest.

Keep your bottles of Limoncello in the freezer until ready to serve.

Serve over ice chips
Mix with sparkling wine or mineral water and add a twist of lemon peel to serve as an aperitif
Toss with fresh berries or fruit
Over vanilla ice cream or frozen yogurt

Variations: For a smoother Limoncello, use 30 lemons instead of 15 and 5 vanilla beans in the recipe. Split the vanilla beans and scrape out the seeds, adding the split beans and seeds to the alcohol when the lemon zest goes in.

Triple Chocolate Tiramisu

Ingredients:
2 3-ounce packages ladyfingers, split
1/4 cup brewed espresso or strong coffee
1 8-ounce carton mascarpone cheese
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/3 cup chocolate liqueur
1 ounce white baking chocolate, grated
1 ounce bittersweet chocolate, grated
unsweetened cocoa powder
chocolate-covered coffee beans, chopped

Preparing the tiramisu:
Line the bottom of an 8-inch by 8-inch by 2-inch baking pan with enough ladyfingers to cover, cutting to fit. Brush with half of the espresso; set aside.

In a medium bowl combine mascarpone cheese, cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form. Add liqueur; beat just until combined.

Spread half of the mascarpone mixture over ladyfingers in pan. Sprinkle with white chocolate and bittersweet chocolate. Top with another layer of ladyfingers, cutting to fit. Brush with the remaining espresso. Spread the remaining mascarpone mixture over ladyfingers in pan. Cover and chill for 6 to 24 hours.

Before serving, lightly sprinkle cocoa powder over top of dessert. Garnish with chocolate covered coffee beans.

Serves 12

Vanilla Bean Coconut Cupcakes

Ingredients:
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split lengthwise
1 3/4 cups all purpose flour
1/4 cup ground macadamia nuts
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
3 eggs

1 recipe vanilla-coconut frosting

1 cup flaked coconut, lightly toasted

Preparing the cupcakes:
In a medium saucepan bring coconut milk just to boiling, reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool.

Preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper cups; set aside. Using the tip of a small sharp knife, scrape seeds from vanilla bean; set aside.

In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.

Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seeds; reserve the other half for the frosting. Alternatively add flour mixture and 1 cup of the reduced coconut milk (reserve rest of cocnut milk for frosting) to butter mixture, beating on low speed after each addition, just until combined.

Spoon batter into prepared muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.

Pipe or spread vanilla-coconut frosting on tops of cupcakes. Sprinkle with toasted coconut.

* * * * * * *

Preparing the vanilla-coconut frosting:
In a large bowl beat 1 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in the remaining 1/3 cup reduced coconut milk. the remaining vanilla seeds, and 1/8 teaspoon salt. Gradually add 2 1/2 cups powdered sugar, beating until fluffy.

Butternut Shrimp Bisque

Ingredients for the bisque:
3 T unsalted butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, de-seeded, and diced into 1/2-inch cubes)
2 cups peeled fresh shrimp
2 1/4 teaspoons salt
3/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper
1/2 cup shrimp stock*
6 cups heavy whipping cream

*Preparing the shrimp stock:
Place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.

Preparing the bisque:
Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.

Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.

Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.

Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.

Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.

Serves 6

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